It is “that” Time of Year…Again
It sounds a bit cliche…but really what else can we say? Is Summer already over? Where did it go? In our last blog we shared information on sleeping and helping our kids get back to a schedule that is a healthy one. Today…we celebrate the last FRIDAY of the Summer and the long weekend…and we get ready for a new season…school, schedules, organized activities…..
Traditionally in our house, we spend some time on the Labour Day Weekend prepping lunches for the week ahead.
If we don’t actually make them all ready, we do have a schedule of snacks and lunches that we will be using throughout the week. This helps us to get the groceries that we need and acts as a reminder of who likes what food…(this changes over the summer, trust me!!)
Here are some of the lunches that we are prepping this week….healthy and delicious…something for everyone in our family. Take a look through and hopefully a few of these ones will work for your family too!
Wishing you a wonderful end of Summer and a healthy and energized start to a new school year. We hope that the transitions, whether to a new grade, a new school or a new college/university town goes well for you!
The Johnston Family
Broccoli Nuggets (Don’t judge this one by the title…it really is worthy of a try)
Source – http://www.kannammacooks.com/broccoli-nuggets/
These Broccoli Nuggets are so simple to make and has only FIVE INGREDIENTS.
This is an easy and Healthy school lunch box snack idea. Kid friendly food. Here is how to do it.
Add in the shredded cheddar cheese, one egg, Pepper powder and Garlic Powder. The cheese itself is salty. So no need to add additional salt to this mixture. Combine all the ingredients well. Line a baking sheet with parchment paper. Lining is important so the patties do not stick to the pan after baked. Make 2 inch patties and line it on the baking sheet. Bake in a preheated 375 F degree oven for 45 minutes. Serve hot or at room temperature (for lunches!!).
We have shared this early in the Summer, but we thought it was a worthy reshare.
2 chicken breasts
1 tablespoon olive oil
salt & pepper
¾ cup basmati rice (uncooked)
2 bell peppers, sliced into strips
2 tablespoons red onion, diced
1 cup corn kernels
1 teaspoon chili powder
½ teaspoon paprika
½ teaspoon ground cumin
2 teaspoon sugar
2 teaspoons lime juice
¼ cup olive oil
2 tablespoons white wine vinegar
Pre-heat oven to 425°F.
Place the chicken breasts in a small baking dish, sprinkle with salt and pepper, and drizzle with olive oil. Turn to coat.
Bake for 10 minutes, turn the chicken, then bake for another 10-15 minutes (depends on the size of your chicken breasts), until cooked through.
Allow to rest for 10 more minutes before slicing.
Cook the rice according to package directions. Allow to cool.
In a large bowl, combine the rice, bell peppers, red onion and corn.
Shake together the vinaigrette and add to the bowl. Toss to coat everything completely.
Divide amongst 4 lunch containers, topping with the chicken.
Refrigerate until you are ready to serve.
Calories 479 // Fat 19 g // Saturated Fat 2 g // Cholesterol 0 mg // Sodium 180 mg // Carbohydrate 41 g // Fiber 2 g // Sugars 5 g // Protein 30 g
Products used in this recipe:
Tags: #backtoschool, #broccoli, #fajita, #familyfriendly, #healthylunches, #healthysnacks, #johnstonhealthcenter, #lastFridayofSummer, #longweekend, #makeahead, #nutriton, #preppinglunches, #schoolstarts, #wraps
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