School lunches can be both fun and easy when you buy a special soup Thermos for your child. Brightly coloured Thermoses are available at most supermarkets and drugstores and come in children’s sizes. Fill them with long, thin noodles to slurp up or bicycle-, star-, and alphabet-shaped noodles, which you’ll find at specialty cook shops. It is very low on seasonings so it’s perfect for picky eaters. Try making this Alphabet Soup as an easy weekend dinner, then serve leftovers for lunch during the week. To add protein, add 1/2 cup (125 mL) red lentils.
4 cups (1 L) hot water
2 Tbsp (60 mL) vegetable broth powder
1 Tbsp (15 mL) tomato paste
2 Tbsp (30 mL) olive oil
1/4 to 1/2 cup (60 to 125 ml) alphabet macaroni or pasta noodles
1 small onion, diced
1 celery stalk, diced
1 small carrot, diced
1 small potato, diced
1/2 cup (125 mL) green beans or any vegetable your child likes such as tomato or green bell pepper
1/2 cup (125 mL) green peas or corn
Sea salt and pepper to taste
In medium saucepan over high heat, add water, vegetable stock, tomato paste, and olive oil. Bring to boil and add noodles, onion, celery, carrot, potato, green beans, and peas. Cook 10 to 12 minutes. Serve hot or pour into preheated Thermos. Serves 4.
source: "School Lunch Recipes Your Kids Will Love", alive #275, September 2005
Ever thought about making burgers as an appetizer or as a potluck meal for friends and family? Try making your favourite burger into bite-sized portions. They might be small in size, but they won’t be small in flavour. These burgers also pair well with a Greek salad for a delicious mid-week lunch or dinner. Fresh is best Squeeze fresh lemon on patties while cooking to give them the fresh zing of citrus.
What worldwide vacation is complete without a stop in Italy? Dad won’t miss the meat in this flavourful mushroom alternative complete with Italian spices and a zesty vegetable tapenade. Portobellos have a uniquely “meaty” texture and act as a sponge to lock in loads of flavour. This meaty plant-based burger is sure to become a favourite—even with any meat-lovers in your life. Custom-made! Don’t be afraid to customize your burger buns to fit your patties. If your bun’s too big, trim off excess and save the trimmed bits of bread, but don’t discard. Instead, cut into small cubes; drizzle with some olive oil, sea salt, and seasonings of choice; bake at 350 F (180 C) for 10 to 15 minutes, and you’ll have delicious homemade croutons for use in soups and salads throughout the week.
Next stop, Asia! This shrimp burger combines classic Asian flavours with unique toppings for rich umami flavour with the saltiness of the ocean. Whether served on a bun or over rice in a more traditional Asian-style meal, try some unique miso yogurt or wasabi mayo dressing for a fabulous flavour bomb. Keep those burgers juicy Place raw patties on a plate or tray, and cover and freeze or refrigerate for 15 to 30 minutes to keep them together and to lock in moisture.
While on your burger journey, visit Jamaica, where you’ll find the spicy jerk flavours native to this beautiful island. Maple syrup adds a unique, sticky sweetness, while fresh lime juice highlights the fresh, tangy flavours of the Caribbean. Try making your own jerk seasoning or purchase store-bought for an easy shortcut.