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M O N D A Y
■ LAYERED SALAD
In a tall container
(Tupperware or similar),
layer salad greens, diced
sweet peppers, sliced
cucumber, chopped
celery, and drained,
rinsed chickpeas or red
beans. Include a little
vinaigrette in a separate
container.
■ YO G U R T
Any low-fat
variety, such as Dannon
orStonyfield Farm.
■ D RIN K
A bottle of
water or
100
percent
fruit juice, such as
Welch's Naturals.
TUESDAY
■ G R EEK PASTA
SALAD
Mix whole wheat
rotiniwith chopped
cucumber, tomato, and
sliced black olives; top
with crumbled feta
cheese and a little
vinaigrette.
■ A PPLE
■ D RIN K
Water or juice.
W EDNESDAY
■ BEAN BURRITO
Mix drained and rinsed
black beans with cooked
brown rice. Place some
of the mixture in the
center of a whole wheat
tortilla; top with grated
cheese. Roll it up and
wrap in plastic wrap. Put
some salsa in a small
lidded container to pour
on when eating.
■ M ELON CU BES
■ DRINK
Water or juice.
TH U R SD AY
■ D IY FRU IT A N D
YO GU RT PARFAIT
Pack a container of plain
yogurt, a baggie of
granola, and a half-full
reusable container of
homemade fruit salad
or, in a pinch, canned
fruit salad in light syrup.
At school, your child
assembles the parfait by
topping the fruit with
the yogurt and granola.
■ HIGH FIBER M UFFIN
■ DRINK
Water or juice.
FRIDAY
■ M IDDLE EASTERN
SAM PLER
Fill small reusable
containers with
hummus, tabouleh,
(from a mix, the
supermarket deli
section, or homemade),
baby carrots, and whole-
wheat pita pieces.
Scoop and eat.
■ SEED LESS GRAPES
■ D RIN K
Water or juice.
2 3 2 SEPTEMBER 2008 BETTER HOMES AND GARDENS
W h a t y o u p u t i n y o u r c h i l d r e n ’s l u n c h
b o x e s m a k e s a h e a l t h f u l d i f f e r e n c e .
BY EDIE SHAW-EWALD, R.D.
HERE’S A TO U G H CH O ICE
On one hand, it’s easier to let your
kids eat lunch at the cafeteria every day, even though—with a
few admirable exceptions—those cafeterias still specialize in
chicken nuggets, pizza, mac *n' cheese, and other choices that
are more junk than food. On the other hand, the idea of another
school year of scrambling to make box lunches every day takes
the joy right out of that back-to-school feeling. So here are five
quick and easy lunches you can make the night before so kk
can grab and go in the morning. These meals stand up well to
lockers and backpacks and don't even need to be refrigerated—
as long as they're eaten by lunchtime
(seepage
239
for new and
nifty containers that are ideal for carrying these lunches).
back to school notebook
PHOTOS:CAMERON SADEGHI
