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Country Kitchen

Country Kitchen

Monday, January 4, 2016

The Lunch Bunch

This is a video I did for Twiniversity, the online Twins and Multiples magazine.

The Lunch Bunch recipes
By: Courtney Hill of Country Kitchen Approved Blog

Being a mom of twins myself, I know that coming up with lunch ideas that my kids will actually eat can be quite a challenge.  Here are some tried and true recipes that my kids love and I hope yours will too.  Here is my Country Kitchen Approved motto, “Simple recipes with real ingredients that you will actually make”. 

Main Dish #1 Mini Meat Loaves

1. Preheat oven to 350 degrees
2. Combine:  1-2 shredded carrots
    ½ of a small onion, finely chopped
     1/2 lb of ground beef
1 beaten egg
2 Tbsp breadcrumbs
1-2 Tbsp Worcestershire sauce
½ tsp salt
¼ cup finely chopped spinach, sautéed (optional)
3. Mix together all ingredients and form patties
4. Place patties in a glass baking dish and bake for 15 min. 
5. Turn patties and squirt each with ketchup and bake for 15 more min. 

Main Dish #2 Homemade Hot Pockets

  • Preheat oven to 350 degrees
  • Defrost 16 Rhodes frozen Texas rolls, but don’t allow to rise.  
  • Roll each out with a rolling pin until flat
  • Add whatever fixings you like 
  • Fold and seal dough around the fillings
  • Place on a baking sheet and bake for 15 min
  • Serve immediately or allow to cool completely and store in the freezer in a zip-lock bag.
  • Heat in microwave for 45 sec 

Side Dish #1 Cheese Green Beans

  • Preheat oven to 350 degree
  • In a saucepan combine 1 Tbsp flour and 2 Tbsp butter over medium heat until smooth to create a rue. 
  • Add 1 cup milk and ½ tsp of salt, stir to combine
  • Add 6 oz. of finely chopped Velveeta cheese and stir until the cheese has melted and the sauce has become thick and creamy. 
  • Add ¼ tsp chili powder and stir
  • Cook 1 large bag of French cut frozen green beans according to the package instructions and place in a glass baking dish
  • Pour on ½ of the cheese sauce and stir to combine
**You can either make double beans for freeze the extra sauce and have more later**
  • Sprinkle with French fried onions and top with foil
  • Bake for 15 min, remove foil and bake for an additional 15 min. 

Side Dish #2 Glazed Rainbow Carrots

  • Peel and evenly slice about 1 lb of rainbow carrots
  • Place in a skillet and pour on just enough water to cover the carrots. 
  • Add 1-2 Tbsp butter, ½ tsp salt and 1 Tbsp sugar
  • Turn heat to medium and allow carrots to simmer until all the liquid is gone leaving a glaze 
  • Stir to coat and serve

Side Dish #3 Fruit Slush Cups

  • Place a bag of frozen strawberries (16 oz) in a saucepan with ½ cup water and ½ cup sugar. 
  • Allow to simmer until strawberries are thawed
  • Meanwhile, finely chop 6 bananas and place in a large mixing bowl
  • Once the strawberries are soft break them down with a spoon and add (with liquid) to the bananas
  • Add:  1 sm can peach nectar
32 oz of any orange juice
1 large can crushed pineapple
  • Stir to combine and pour into small paper cups
  • Freeze for several hours. After frozen transfer to a zip-lock bag for easier storage
  • Place in microwave for 15 sec to get a slushy consistency 


  1. How can your mini meat loafs be called that when there is no meat in them?

    1. Oh nuts! You are right I forgot to add the beef in the written recipe! It is in the video part. I have fixed it now! Thank you! #onlyhuman 😉

  2. Yeah your points about breakfast is really impressive and useful for the people who always avoid breakfast just because of short time anyways thanks.