The time has come to dust off the old backpacks, get that snazzy new haircut, and head to the store with supply list in tow. It’s back to school time. Of course, back to school time also means it’s about harvest time. Packing harvest or school lunches can be a challenge. You can quickly get burnt out of the same sandwich day after day, and finding creative lunch ideas can tough.
Here are some fresh recipes to brighten up anyone’s lunch — whether it’s eaten in a school cafeteria or in a combine.
Tuna sandwiches may seem kind of blah; but this recipe takes tuna, spices it up and puts it in a wrap. It’s portable, it’s fresh and it’s delicious. I made this for my family and was thrilled to find a tuna recipe that was this tasty.
Spicy Tuna Wrap
4 ounce can tuna
1-1/2 - 2 tablespoons mayonnaise (adjust based on your preferred level of creaminess)
1 teaspoon soy sauce
2 teaspoons sriracha
2/3 cup matchstick carrots
1/2 hass avocado, sliced
1/2 cucumber, peeled and sliced into long sticks
In a small bowl, mix together the tuna, mayonnaise, soy sauce and sriracha. Divide the tuna salad between the two wraps. Divide the vegetables between the two wraps. Wrap and enjoy!
Pulled pork is a hit whether you’re enjoying it in the field or in the school cafeteria. This recipe smoothers tender pulled pork in a tangy bbq sauce and puts it on a fresh kaiser bun with creamy coleslaw.
BBQ Pulled Pork Sandwiches
1 tablespoon vegetable oil
4 pounds pork shoulder roast
1 large onion, thinly sliced
1 (8 ounce) can tomato sauce
2/3 cup cider vinegar
3 tablespoons brown sugar, packed
1/2 teaspoon salt
1/2 teaspoon cayenne pepper
1/4 teaspoon black pepper
16 kaiser rolls split and toasted
2/3 cup mayonnaise
1/3 cup sour cream
2 tablespoons cider vinegar
2 teaspoons sugar
1/2 teaspoon celery seed
1/4 teaspoon salt
4 cups shredded red or green cabbage
1 cup shredded carrot
Heat oil over medium-high heat in a very large skillet. Brown pork in hot oil on all sides. Place browned pork and onions in 5- to 6-quart slow cooker. Combine tomato sauce, vinegar, brown sugar, the salt, cayenne pepper and black pepper in a medium bowl. Pour over pork and onions. Cover and cook on low for 10 to 12 hours or on high for 5 to 6 hours. Transfer pork to a cutting board; reserving cooking juices and onions. When cool enough to handle, cut pork off bones and coarsely chop. Combine pork, onions and as much of the juices as desired to moisten in a bowl. For creamy coleslaw: combine mayonnaise, sour cream, vinegar, sugar, celery seed and salt in a large bowl. Stir in cabbage and carrot. Cover and chill for at least 2 hours before serving. Serve pork on buns with creamy coleslaw.
Needing a quick snack or easy breakfast on the go, then this is the recipe for you. Bananas and chocolate chips are the star students in this recipe. You’ll be giving these muffins an A+ after trying these tasty treats.
Banana Chocolate Chip Cups
4 overripe bananas, mashed
2 large eggs
2 cups milk
1/2 cup brown sugar, packed
1 ½ teaspoons baking powder
1 teaspoon vanilla extract
2 teaspoons cinnamon
4 cups large flake rolled oats
1 cup chocolate chips
Preheat oven to 250 degrees and spray or line two muffin pans with liners. In a large bowl combine bananas, eggs, milk and brown sugar with a whisk until smooth. Add baking soda, vanilla and cinnamon and whisk until smooth. Stir in oats and chocolate chips. Fill muffin cups three-fourths full and bake for 25 to 30 minutes until golden brown on top. Serve warm or cool completely to store in refrigerator for up to one week or in the freezer for three to six months.
Great salami can take a good sandwich and make it awesome. This recipe adds fresh mozzarella and roasted red pepper for a sandwich worth heading back to class for.
Salami Mozzarella Red Pepper Sandwich
1-5 inch Italian sub
1 tablespoon really good olive oil
4 thick slices of fresh mozzarella
1/2 cup roasted red peppers
1/4 pound genoa salami
a handful of fresh basil
salt and pepper to taste
Use a serrated knife to cut the Italian sub roll in half. Place sub roll on butcher or wax paper and drizzle both sides with olive oil. Add mozzarella to one-half and sprinkle with salt. Next, add roasted red peppers, genoa salami and a handful of fresh basil. Close sandwich and tightly wrap the butcher or wax paper around it. Roll and cut down the middle. Serve immediately or wrap it up for later.
These bars have yogurt and fruit in them so ditch the spoon and enjoy this portable treat that will leave you thinking, “why did I ever enjoy fruit and yogurt any other way?”
Yogurt Fruit Bars
1-1/2 cups flour
1 teaspoon cinnamon
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon ginger
1 package of mixed dried fruit
1 cup yogurt
1/4 cup apple juice concentrate
Preheat the oven to 350 degrees and spray a pan with cooking spray. Chop the package of dried fruit. Mix the dry ingredients in a bowl and then add the chopped fruit. In a separate bowl, mix the yogurt, egg, oil and apple juice concentrate. Make a well in the center of the dry ingredients and pour in the wet ingredients. When ingredients are well blended spread into prepared pan. Bake for 50 minutes and let the bars cool before cutting and serving.
Whether you’re heading to the school bus or heading to the field, make a few of these lunch recipes to keep your belly full and your mind ready to take on any task at hand.
Kristin Kveno scours the internet, pours over old family recipes and searches everywhere in between to find interesting food ideas for feeding your crew. Do you have a recipe you want to share? You can reach Kristin at firstname.lastname@example.org