healthy deli sandwich recipes image
-Miss E
I've brought my lunch to school every day since 7th grade and am getting tired of the everyday PB&J. Sometimes I'll have bologna or egg salad, and occasionally leftovers from last night's dinner, but what I'd really like are some good recipes so that I don't have to dread lunch every day at school.
Answer
One way to look at it is-
How can you make the same old stuff more interesting and exciting?
Think of it as redecorating your room!
You have all of these ingredients;
it's up to you to redecorate them!
(feel free to adjust to your preferences)
(and give them a cool name!!)
Here are a few ideas to get you started:
Bologna and Cheese Rollups - Red Carpet Roll-Ups
4 slices bologna (or other lunch meat)
4 unwrapped cheese sticks
mustard for dipping
Lay one slice of bologna on a plate.
Top with a cheese stick. (Or green onion,pickle spear,carrot stick)
Roll the bologna around the cheese stick, jelly-roll style.
Cut into thirds.
Secure with toothpicks.
Repeat with remaining bologna slices and cheese sticks.
Serve with your favorite mustard,honey mustard or bbq as a dipping sauce.
Makes 2 servings.
Bologna Slaw Wrap Sandwiches
6 ounce pkg. bologna slices,diced (or other meat or fish-you choose)
2 cups deli coleslaw, drained
1 carrot, shredded
1/2 cup whipped salad dressing
1 tomato, seeded and chopped
6 slices American or Swiss cheese
6 (10-inch) flavored flour tortillas
In medium bowl, combine all ingredients
except for cheese and tortillas;
mix well to coat.
Line tortillas with cheese slices
and divide bologna mixture among tortillas.
Roll up tightly to enclose filling,
wrap in plastic wrap,
and chill until serving.
6 sandwiches
Chicken Roll-ups
4 chicken breasts, boneless and skinless (again you choose the meat)
2 tablespoons olive oil
2 tablespoons lime juice
2 cloves garlic, minced
8 ounces sharp cheddar cheese, grated
8 flour tortillas
1/2 cup sour cream
1/3 cup green onions, chopped
salt and pepper to taste
Cut chicken breast in half lengthwise.
Season with salt and pepper. Combine olive oil, lime juice and garlic. Place chicken in a resealable bag and pour oil mixture over top.
Turn to coat.
Refrigerate for 30 minutes to 2 hours.
Preheat Grill. Or oven
Grill or bake chicken until just done.
Don't over cook.
Divide cheddar cheese in half and save one half for later.
Place 1 tablespoon of cheese on the lower third of a tortilla.
Top with one piece of chicken and about 1/8th of the green onions.
Fold in sides and roll up tortilla tightly.
Wrap in foil.
Repeat until you have 8 roll-ups.
Place on warm grill to heat.
Meanwhile combine sour cream and remaining cheese.
Heat in microwave until just warm and stir.
Cut roll-ups in half
and serve with sour cream and cheese mixture, and/or salsa.
Roll-ups can be made in advance and heated when you need them.
Jamaican Jerk Chicken Fingers
2 pounds boneless, skinless chicken breast, cut into 1 inch strips
1/4 cup orange/tangerine juicy juice
1/8 cup lime juice
1/8 cup lemon juice
3 tablespoons sugar
1 3/4 tablespoons onion powder
1 tablespoon granulated garlic
2 tablespoons crushed thyme
1 tablespoon ground red pepper -- plus 1 teaspoon
1 tablespoon black pepper -- plus 1 teaspoon
1 1/2 tablespoons allspice
3/4 tablespoon salt
1 1/2 teaspoon nutmeg
1 teaspoon whole cloves , ground fine
Lay strips in baking dish and pour juice over top.
Cover and refrigerate 1 hour.
In small bowl, combine remaining ingredients.
Sprinkle generously over chicken strips. Marinate overnight.
Place chicken strips in grilling basket.
Grill should be medium hot and grate set on highest level.
Lay out chicken and grill on both sides 20 minutes or until done. Servings depend on how hungry you are and if you can handle the wonderful blend of spices.
Warning... this is the type spicy that you feel in the back of your throat, have plenty of beverage available
Or adjust the heat to your preference
One way to look at it is-
How can you make the same old stuff more interesting and exciting?
Think of it as redecorating your room!
You have all of these ingredients;
it's up to you to redecorate them!
(feel free to adjust to your preferences)
(and give them a cool name!!)
Here are a few ideas to get you started:
Bologna and Cheese Rollups - Red Carpet Roll-Ups
4 slices bologna (or other lunch meat)
4 unwrapped cheese sticks
mustard for dipping
Lay one slice of bologna on a plate.
Top with a cheese stick. (Or green onion,pickle spear,carrot stick)
Roll the bologna around the cheese stick, jelly-roll style.
Cut into thirds.
Secure with toothpicks.
Repeat with remaining bologna slices and cheese sticks.
Serve with your favorite mustard,honey mustard or bbq as a dipping sauce.
Makes 2 servings.
Bologna Slaw Wrap Sandwiches
6 ounce pkg. bologna slices,diced (or other meat or fish-you choose)
2 cups deli coleslaw, drained
1 carrot, shredded
1/2 cup whipped salad dressing
1 tomato, seeded and chopped
6 slices American or Swiss cheese
6 (10-inch) flavored flour tortillas
In medium bowl, combine all ingredients
except for cheese and tortillas;
mix well to coat.
Line tortillas with cheese slices
and divide bologna mixture among tortillas.
Roll up tightly to enclose filling,
wrap in plastic wrap,
and chill until serving.
6 sandwiches
Chicken Roll-ups
4 chicken breasts, boneless and skinless (again you choose the meat)
2 tablespoons olive oil
2 tablespoons lime juice
2 cloves garlic, minced
8 ounces sharp cheddar cheese, grated
8 flour tortillas
1/2 cup sour cream
1/3 cup green onions, chopped
salt and pepper to taste
Cut chicken breast in half lengthwise.
Season with salt and pepper. Combine olive oil, lime juice and garlic. Place chicken in a resealable bag and pour oil mixture over top.
Turn to coat.
Refrigerate for 30 minutes to 2 hours.
Preheat Grill. Or oven
Grill or bake chicken until just done.
Don't over cook.
Divide cheddar cheese in half and save one half for later.
Place 1 tablespoon of cheese on the lower third of a tortilla.
Top with one piece of chicken and about 1/8th of the green onions.
Fold in sides and roll up tortilla tightly.
Wrap in foil.
Repeat until you have 8 roll-ups.
Place on warm grill to heat.
Meanwhile combine sour cream and remaining cheese.
Heat in microwave until just warm and stir.
Cut roll-ups in half
and serve with sour cream and cheese mixture, and/or salsa.
Roll-ups can be made in advance and heated when you need them.
Jamaican Jerk Chicken Fingers
2 pounds boneless, skinless chicken breast, cut into 1 inch strips
1/4 cup orange/tangerine juicy juice
1/8 cup lime juice
1/8 cup lemon juice
3 tablespoons sugar
1 3/4 tablespoons onion powder
1 tablespoon granulated garlic
2 tablespoons crushed thyme
1 tablespoon ground red pepper -- plus 1 teaspoon
1 tablespoon black pepper -- plus 1 teaspoon
1 1/2 tablespoons allspice
3/4 tablespoon salt
1 1/2 teaspoon nutmeg
1 teaspoon whole cloves , ground fine
Lay strips in baking dish and pour juice over top.
Cover and refrigerate 1 hour.
In small bowl, combine remaining ingredients.
Sprinkle generously over chicken strips. Marinate overnight.
Place chicken strips in grilling basket.
Grill should be medium hot and grate set on highest level.
Lay out chicken and grill on both sides 20 minutes or until done. Servings depend on how hungry you are and if you can handle the wonderful blend of spices.
Warning... this is the type spicy that you feel in the back of your throat, have plenty of beverage available
Or adjust the heat to your preference
What are some healthy, quick, and easy lunches for an almost 3 year old?
Paula
I was recently laid off so my kids are home with me full-time now, but I'm stumped on what to fix for lunch. My daughter, who is almost 3, would eat pb&j sandwiches everyday if I'd let her. I don't want to give her chicken nuggets and pb&j everyday. Do you have any suggestions? I'd love something easy and quick. Thanks!
Answer
Hope these help
Good Luck
Barb
Easy Toddler Lunch Recipes and Lunch Ideas for Toddlers
Below you will find a few easy ideas for lunch for the Toddler. Feel free to substitute any ingredients you feel may be inappropriate for your Toddler!
PEANUT BUTTER & BANANA GRILLED SANDWICH
** See below for a Note concerning Peanuts and Tree Nuts **
Peanut Butter
Bananas
Whole Grain Bread
Warm frying pan
Lightly butter 2 slices of whole grain bread
When frying pan has warmed, lay one slice of bread butter-side down and spread with peanut butter and thinly sliced bananas
Top with remaining slice of bread; butter side up. Fry and flip sandwich as needed until bread becomes golden and toasted.
"TRADITIONAL" GRILLED CHEESE
Warm frying pan and take out 2 slices of cheese from the fridge
Lightly butter 2 slices of whole grain bread
When frying pan has warmed, lay one slice of bread butter-side down top with 2 slices of cheese and then top with remaining slice of bread;
butter side up. Fry and flip sandwich as needed until bread becomes golden and toasted.
Hide meat and/or veggies in there!! Turkey, Chicken, Cooked Broccoli, Carrot Slivers, Onions, Peppers, Tomatoes or even Green Beans for example!
PASTA SALAD
1 bag of tri-color pasta (shaped in wheels or another "fun" shape if possible)
1 C chopped fresh broccoli
1/4 C sliced black olives
1/2 C baby Carrots, julienne
1/2 C zucchini, sliced thin
1/2 red onion, sliced very thin
2 T olive oil
black pepper and lemon juice (low-fat salad dressing if your choose)
Boil pasta al dente. Sauté broccoli, carrots, zucchini in olive oil until crisp yet tender. Drain & rinse pasta. Combine pasta and vegetables in large bowl and add parmesan cheese to
Hope these help
Good Luck
Barb
Easy Toddler Lunch Recipes and Lunch Ideas for Toddlers
Below you will find a few easy ideas for lunch for the Toddler. Feel free to substitute any ingredients you feel may be inappropriate for your Toddler!
PEANUT BUTTER & BANANA GRILLED SANDWICH
** See below for a Note concerning Peanuts and Tree Nuts **
Peanut Butter
Bananas
Whole Grain Bread
Warm frying pan
Lightly butter 2 slices of whole grain bread
When frying pan has warmed, lay one slice of bread butter-side down and spread with peanut butter and thinly sliced bananas
Top with remaining slice of bread; butter side up. Fry and flip sandwich as needed until bread becomes golden and toasted.
"TRADITIONAL" GRILLED CHEESE
Warm frying pan and take out 2 slices of cheese from the fridge
Lightly butter 2 slices of whole grain bread
When frying pan has warmed, lay one slice of bread butter-side down top with 2 slices of cheese and then top with remaining slice of bread;
butter side up. Fry and flip sandwich as needed until bread becomes golden and toasted.
Hide meat and/or veggies in there!! Turkey, Chicken, Cooked Broccoli, Carrot Slivers, Onions, Peppers, Tomatoes or even Green Beans for example!
PASTA SALAD
1 bag of tri-color pasta (shaped in wheels or another "fun" shape if possible)
1 C chopped fresh broccoli
1/4 C sliced black olives
1/2 C baby Carrots, julienne
1/2 C zucchini, sliced thin
1/2 red onion, sliced very thin
2 T olive oil
black pepper and lemon juice (low-fat salad dressing if your choose)
Boil pasta al dente. Sauté broccoli, carrots, zucchini in olive oil until crisp yet tender. Drain & rinse pasta. Combine pasta and vegetables in large bowl and add parmesan cheese to
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