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