The Rural Voice, 2004-09, Page 48Rural Living
New ideas for brown bagging it
Selected by Bonnie Gropp
Back to school means packing lunches
for young, often finicky eaters and on -
the -go adolescents. Foodland Ontario
offers unique ideas and quick tips to
help take the chore out of brown
bagging, and put some fun and variety
into lunchtimes.
PACK -A -PIZZA
4 individual pizza shells (about 6
1/2 inches/6cm) diameter or
Greek -style pitas
1 cup (250 mL) favourite
commercial tomato sauce
1 cup (250 mL) sliced zucchini
1 cup (250 mL) chopped sweet red
pepper
1 cup (250 mL) sliced mushrooms
(about 2 oz/60 g)
3 cups (750 mL) shredded
mozzarella cheese
Spread each pizza shell with 1/4
cup (50 mL) tomato sauce. Sprinkle
1/4 cup (125 mL) each zucchini, red
pepper and mushrooms over each.
Bake in 400°F (200°C) oven for about
20 minutes or until bubbly. Remove
from oven. Sprinkle each with about
3/4 cup (175 mL) mozzarella. Cool,
wrap and refrigerate or freeze.
LUNCH TIME PASTA SALAD
8 oz (250 g) pasta, such as rotini
2 carrots, peeled and sliced
2 celery stalks, sliced
half sweet red pepper, sliced
half head cauliflower or broccoli
florets
1 can (6 oz/170 g) tuna packed in
water, drained or 7 oz (213 g)
salmon, drained or 19 oz (540 mL)
soya beans, drained and rinsed
1 cup (250 mL) favourite salad
dressing, such as Caesar
In large pot of boiling salted water,
cook pasta for about 10 minutes or
until al dente. Drain and rinse under
cold water. Cook carrots, celery, red
pepper and cauliflower in same pot
with boiling water for 2 minutes; drain
and cool.
In large bowl, toss pasta with
cooked vegetables, tuna and dressing
to coat. Spoon into individual plastic
containers. Refrigerate overnight or
for up to 2 days.
44 THE RURAL VOICE
Pack -A -Pizza — Kids love pizza, even cold pizza! Make a batch of individual
pizza shells then freeze to have ready to quickly pop into a lunch bag. Packed
frozen, they will be thawed by noon.
LUNCH IN A LOAF
2 1/4 cups (550 mL) biscuit mix
1 cup (250 mL) shredded old
cheddar cheese
1 apple, cored and thinly sliced
1/4 tsp (1 mL) cinnamon
1/2 cup milk (125 mL) milk
1 egg, slightly beaten
Line 8 1/2 x 4 1/2 inch (1.5 L) loaf
pan with waxed paper. In large mixing
bowl, stir together biscuit mix, cheese,
apple and cinnamon. In measuring
cup, whisk together milk and egg.
Pour over dry ingredients and stir just
until moistened. Spoon stiff batter into
prepared loaf pan. Bake in 350°F
(180°C) oven for 40 to 50 minutes or
until firm to touch and toothpick
inserted in centre comes out clean.
Cool on rack. Slice, wrap and freeze
for up to 2 months.
PEAR, LEMON AND
SUNFLOWER BREAD
Preheat oven to 350°F (180°C).
Line 8 1/2 x4 1/2 (1.5 L) loaf pan with
waxed paper. Using 3 1/4 cup (800
mL) oatmeal muffin mix, stir in 1 cup
(250 mL) water, 1 egg, 1 pear, peeled,
cored and thinly sliced, 1/4 cup (50
mL) sunflower seeds and 1 tbsp (15
mL) grated lemon rind until dry
mixture is moistened. Pour batter into
prepared pan. Bake 4,5-50 minutes or
until firm to the touch and toothpick
inserted in centre comes out clean.
Cool on rack; slice; wrap and freeze
for up to 2 months. Spread 2 slices
with cream cheese for a different
s4ndwich.
HARVEST SUBMARINE
SANDWICH
Slice 2 submarine buns
horizontally and spread lightly with
butter; top with lettuce, 2 oz each
favourite cold cuts and 1 cup (250
mL) cabbage and carrot slaw. Top
with sandwich lid. Wrap in plastic
wrap and store in refrigerator
overnight.
To make slaw, combine 1 cup (250
mL) shredded cabbage with 1 cup
(250 mL) shredded carrot and 1 celery
stalk, diced. Mix with 1/2 cup (125
mL) mayonnaise.
PITA SALAD SANDWICH
Slice pitas in half; open and stuff
with a mixture of 1/2 cup (125 mL)
shredded Swiss cheese, 1 carrot,
peeled and coarsely grated, 1/4 cup
(50 mL) cauliflower florets, 1/4 cup
(50 mL) sprouts and 2 tbsp (25 mL)
soy nuts. Wrap in plastic wrap and
refrigerate overnight.