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Kid-Approved Wholesome Lunch box Recipes

Lunch Box Oatmeal Cookies

(Courtesy of recipe.com)

Ingredients:

  • 1/2 cup butter or margarine, softened
  • 1/2 cup reduced-fat peanut butter
  • 1/3 cup granulated sugar
  • 1/3 cup packed brown sugar
  • 1/2 teaspoon baking soda
  • 2 egg whites
  • 1/2 teaspoon vanilla
  • 1 cup all-purpose flour
  • 1 cup quick-cooking rolled oats

Directions:

  1. In a large mixing bowl beat butter and peanut butter with an electric mixer on medium to high speed about 30 seconds or until combined.
  2. Add granulated sugar, brown sugar, and baking soda. Beat until combined, scraping sides of bowl occasionally. Beat in egg whites and vanilla until combined. Beat in as much flour as you can with the mixer. Stir in any remaining flour. Stir in oats.
  3. Drop dough by rounded teaspoons 2 inches apart on ungreased cookie sheets. Bake in a 375 degree F oven for 7 to 8 minutes or until edges are golden. Cool on cookie sheet for 1 minute. Transfer to a wire rack and let cool. Makes about 40 cookies.

For nutritional information on this recipe, click here.         

Buffalo Chicken Wrap

(Courtesy of Eating Well)

Ingredients:

  • 2 tablespoons hot pepper sauce, such as Frank's Red Hot
  • 3 tablespoons white vinegar, divided
  • 1/4 teaspoon cayenne pepper
  • 2 teaspoons extra-virgin olive oil
  • 1 pound chicken tenders
  • 2 tablespoons reduced-fat mayonnaise
  • 2 tablespoons nonfat plain yogurt
  • Freshly ground pepper, to taste
  • 1/4 cup crumbled blue cheese
  • 4 8-inch whole-wheat tortillas
  • 1 cup shredded romaine lettuce
  • 1 cup sliced celery
  • 1 large tomato, diced

Directions:

  1. Whisk hot pepper sauce, 2 tablespoons vinegar and cayenne pepper in a medium bowl.
  2. Heat oil in a large nonstick skillet over medium-high heat. Add chicken tenders; cook until cooked through and no longer pink in the middle, 3 to 4 minutes per side. Add to the bowl with the hot sauce; toss to coat well.
  3. Whisk mayonnaise, yogurt, pepper and the remaining 1 tablespoon vinegar in a small bowl. Stir in blue cheese.
  4. To assemble wraps: Lay a tortilla on a work surface or plate. Spread with 1 tablespoon blue cheese sauce and top with one-fourth of the chicken, lettuce, celery and tomato. Drizzle with some of the hot sauce remaining in the bowl and roll into a wrap sandwich. Repeat with the remaining tortillas.

For ingredient alternatives and nutritional information on this recipe, click here.

BBQ Chicken Sandwich

(Courtesy of Eating Well)

Ingredients:

  • 1/2 cup shredded cooked chicken
  • 1/4 cup shredded carrots
  • 2 tablespoons barbecue sauce
  • 2 teaspoons light ranch dressing
  • 1 small whole-wheat sandwich bun
  • 1 leaf romaine lettuce

Directions:

  1. Combine chicken, carrots and barbecue sauce in a bowl. Spread ranch dressing on the bun. Top with the chicken mixture and lettuce.

For nutritional information on this recipe, click here.

 

MedicAlert Team Member