6 Easy Lunch Kabobs!

Running out of healthy lunch ideas? Getting tired of making the usual lunch? Try these amazing Kabobs for anyone and everyone in the family!

Picture from Mom on Timeout Blog

Pepperoni Pizza (Fresh Mozzarella, Pepperoni Slices, Cherry Tomatoes, Flat bread)

Salami Caprese ( Salami, Marinated Mozzarella Balls, Basil Leaves, Cherry Tomatoes)

Turkey Club (Slices of Turkey, Bacon, Sourdough Bread, Avocado, Swiss Cheese, Lettuce)

Chicken Cobb Salad (Lettuce, Grilled Chicken, Avocado, Cherry Tomatoes, Bacon, Boiled Egg)

Chicken Quesadillas (Cheddar Cheese, Tortilla, Grilled Chicken)

BLT (Sourdough Bread, Bacon, Lettuce, Cherry Tomatoes)

These recipes were found on Mom on Timeout Blog. Follow this link for the full details. 

Healthy Lunch Ideas for Kids

School is right around the corner. Make sure your kids are taken care of at lunch time by serving them the proper amounts of fruits, vegetables, grains and protein to fuel their days. 

What you see:

Turkey Sandwich with Cranberry Sauce

Rainbow Carrots

Fig cookies

Edamame

Pineapple

Pomegranate Seeds

What you see:

Apple Wedges and Caramel Dip

Cherry Tomatoes and Baby Carrots

Nectarines

Cheese

Whole-Grain Cereal

What you see:

Blueberry Pancake Sandwich with Cream Cheese

Sugar-Snap Peas

Avocado Half with Cherry Tomato

Banana Chips

Clementine

Grapes

Would you like to share some of your ideas? Comment Below.

Find more healthy, fun ideas at: http://www.parents.com/recipes/nutrition/bento-box-lunches/view-all/

Check back in September for Family Mealtime Month!

Panko Crusted Salmon with Tuscan Tomato Sauce

Picture from Diethood... The Eating Effect

With Practically no prep time and a quick cook time, this Panko- Crusted Salmon with Tuscan Tomato Sauce is a great, healthy option for weeknight meals. 

Ingredients

Instructions

1. Preheat oven to 400F.
2. Lightly grease a 13x9 baking dish with cooking spray and set aside.
3. In a shallow plate combine panko crumbs, parsley, lemon zest, salt and pepper.
4. Generously brush each salmon fillet with olive oil on all sides.
5. Place the salmon fillets in the panko mixture and press the panko mixture thickly over and around each fillet.
6. Transfer fish to previously prepared baking dish.
7. Bake for 13 to 15 minutes, or until salmon flakes easily.
In the meantime, prepare the Tuscan Tomato Sauce.
8. Heat oil in a nonstick pan over medium heat.
9. Add wine, onions and tomato to the pan and cook, stirring frequently, for 3 minutes, or until the liquid is reduced by half.
10. Add garlic, cream and milk; bring to a boil, stirring frequently, and continue to cook until reduced and thickened.
11. Remove from heat and season with salt and pepper.
12. Taste for seasonings and adjust accordingly.
13. Remove fish from oven and let stand 2 minutes.
14. Spoon sauce over fillets and sprinkle with fresh parsley.
15. Serve.

Enjoy!

Make sure to come back in September for Blog entries on Family Mealtime Awareness Month.

To see the full recipe, visit the original source at: http://diethood.com/panko-crusted-salmon-with-tuscan-tomato-sauce/

Fruit & Yogurt Bark

Picture from Big Bites on a Little Budget

There is a wonderful recipe out there that is a great healthy snack and is extremely easy to make! Bring this to a work potluck or make it at home for a healthy family snack.

Picture from Big Bites on a Little Budget

Check Back in September! It is that time of year again, Healthy Family Mealtime Month! 

To view the full recipe, visit: https://bigbiteslittlebudget.com/2016/05/06/a-food-ense-favorite-fruit-yogurt-bark/

Squash Soup

This soup is perfect for a cold night and contains tons of delicious vegetables. To make this meal a My Plate meal, add a whole grain roll and sliced fruit for dessert!

Ingredients

1 tablespoon olive oil

2 onion (medium, chopped)

2 carrot (medium, chopped)

2 garlic clove (minced)

1 cup tomato puree (canned)

5 cups chicken or vegetable broth, low-sodium

4 cups winter squash (cooked)

1 1/2 tablespoons oregano (dried)

1 1/2 tablespoons basil (dried)

Directions

1. In a large saucepan, warm oil over medium heat.

2. Stir in onions, carrot and garlic.

3. Cook for about 5 minutes, covered.

4. Stir in the tomato puree, chicken broth, cooked squash, and herbs.

5. Bring soup to a simmer and cook, covered, for 30 minutes.

This recipe was found on the USDA's What's Cooking Website. Click here to view the original recipe.

Looking for Heart Healthy Recipes?

The American Heart Association has a wonderful website for heart healthy recipes. The following two recipes are not only heart healthy, but are kid-friendly, nutritious and delicious!

Add a side salad to this meal to really 'amp-up' your veggies!

Would you like to take a look at the American Heart Association's other recipes? Click here.

Asparagus, Mandarin Orange, Chicken and Rice

Fresh California asparagus, mandarin oranges, chicken, and brown rice make perfect compliments in this Asian-influenced salad. 

Ingredients

For the Vinaigrette

2 tablespoons extra virgin olive oil

2 tablespoons rice vinegar

3 tablespoons mandarin orange juice (reserved from oranges)

1 tablespoon soy sauce

For the Salad

1 pound fresh asparagus (trimmed)

2 cans 11 oz cans mandarin oranges (drained, reserve juice)

12 ounces cooked chicken breast (cut into chunks)

3 cups cooked instant brown rice

Directions

1. In  small bowl, whisk vinaigrette ingredients, set aside.
    
2. Cook rice according to package directions.
    
3. Place whole trimmed asparagus in a large skillet with 1 1/2 inches of water.
    
4. Bring to a boil, reduce heat and simmer, uncovered, for 2-5 minutes.
    
5. Rinse with cool water and cut into 1-inch pieces.
    
6. In a medium size bowl, toss all ingredients. 

Notes

Weekly Meal Planning Tip: When you're planning a dinner with chicken, cook up extra chicken breast and refrigerate for later use in this salad. 

This Recipe was found on the USDA Mixing Bowl Website. To visit the direct URL, click here.