4 QUICK, AFFORDABLE LUNCH IDEAS
LAUGH IT OFF
It can be hard work to ensure that you and your family get all the nutrition needed to make it through the day — this includes making packed lunches at home. How can you stay on top of packing healthy lunches without getting too bored or having them lack essential nutrients? We’ve included a few ideas for you to mix up the weekly meal plan! NO. 1: BIBIMBAP In Korean cuisine, “bibimbap” is a rice bowl served with several side dishes (e.g., pickled radish, cucumber salad, soy-marinated greens), a protein, and a fried egg. This idea is so incredibly simple that it’s very easy to create your own! Roast some veggies and cooked rice on a sheet pan for 20 minutes at 375 F (lay them on thick to get both crunchy and fluffy rice). Then, throw them into to-go containers with your favorite protein and a fried egg. To make it more authentic, mix gochujang paste into water at a 1-to-3 ratio and pour it on top for a savory, spicy touch. NO. 2: VEGGIE CHILI Let’s face it — it’s tough to trick kids into eating veggies. But in chili, everything blends together beautifully, and it’s perfectly suited for giving your kids extra helpings of corn, carrots, broccoli, kale, spinach, and almost anything else in your kitchen that needs to be used right away! NO. 3: ROLLED SANDWICHES Have you always loved the Costco rolled sandwiches? They’re super cheap to make from home! Combine 8 ounces of cream cheese with 1/4 cup of cranberry sauce and spread a thick coat over a tortilla (or square flatbread). Place romaine lettuce, Swiss cheese, slices of turkey, and tomatoes on the tortilla. Roll your tortilla tightly, cut off (and snack on) the unfilled edges, then cut your rolled sandwich into pretty slices. NO. 4: AVOCADO TUNA MELT You don’t need mayo for this deliciously creamy tuna melt! Just toast your bread, smash and mix some avocado with canned tuna, then assemble your sandwich with your avocado-tuna mix, fresh tomatoes, lettuce, and two slices of white cheddar (or any kind). It’s delicious and perfect for lunch. You can skip the tomatoes if you want the bread to hold its crisp longer.
ONE-PAN APPLE CIDER CHICKEN
INGREDIENTS • 1 1/2 lbs boneless, skinless chicken thighs • 1 tsp salt, divided • 1/2 tsp black pepper, divided
• 1/2 cup apple cider • 2 tsp Dijon mustard • 4 tsp olive oil, divided • 3 sweet apples, cut into 1/2-inch slices • 2 tsp fresh rosemary, chopped, plus more for garnish DIRECTIONS 1. Sprinkle chicken with 1/2 tsp salt and 1/4 tsp pepper. Set aside. 2. In a small bowl, combine apple cider and mustard. Set aside. 3. In a large skillet over medium heat, warm 2 tsp olive oil. When shimmering, add chicken thighs top-side down. Cook for 4 minutes, then flip and cook for 4 more minutes. Transfer to a plate and cover with foil. Wipe the skillet clean. 4. Heat the remaining oil in the skillet, then add sliced apples, remaining salt and pepper, and rosemary. Cook for 5 minutes. 5. Return the chicken to the skillet and add apple cider-mustard mixture. Cook for 5 minutes, then serve sprinkled with rosemary!
Which one are you eager to try? Best of luck to you and yours this back-to-school season!
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