can u suggest a good dish that children can take to school as their lunch?

Question

i want a simple vegetarian dish that doesn't take much time to prepare

Answer 1

Keeping it simple is best. Just go for the normal portable stuff such as sandwiches and prepackaged crackers meats and cheeses. If you want to be a little more fancy you could do wrap sandwiches. There are no limits with wraps...you can fill them with everything.

Answer 2

It's hard to answer when we don't know what they like. You might want to enhance your details a bit.
W/O that info though, I would say to make your number one priority their health. Childhood obesity is a huge problem that causes a host of other diseases and issues later in life. As unpleasant as a screaming match can be, kids do need to learn that they can't always have what they want and sometimes need to do what's good for them.

To help with the situation, I would give them choices. Kids often deal much better if they feel they have control. And, try to make things fun and bite sized.

Example - Have a 3 category packing session and they get to pick one thing from each category.

Present them with: a) baby carrots and ranch dipping sauce b) celery sticks and peanut butter c) apple wedges and a little container of caramel. Let them pick which goes into their sack.

Then show them: a) Mini pizza pockets (pita bread stuffed w/ mozz cheese and tomatoe sauce) b) Whatever kind of sandwhich you have available c) Crackers and a container of tuna or chicken salad. Again, let them choose.

Complete the lunch with a choice of a dessert. This one's easy, just buy the packs of asst. cookies or graham crackers in single servings and they choose one package.

You can prep this stuff at the beginning of the week, or just have enough available and make it each night. Just make sure the kids know up front that by the end of the week, some of their choices will be gone.

Another tip: Do this the night before. It's a heck of a lot easier to deal with a fussy kiddie at night then when everything's haywire and you are all trying to get out the door.

Also, turning things on their head makes everything tastier. Cut sandwiches with cookie cutters. Make up crazy names for things. (With some kids, the grosser the better ie-the Harry Potter jelly beans that are "booger" and "dirt" flavored. - Try cutting grapes in half and mixing them with raisins and calling it eyeballs and flies.) Rather than a sandwich, roll lunchmeat and cheese together and let the kids dip them into mustard.

Hope something in here helps!
Good luck!

Answer 3

I think sandwiches, r the best and the fastest healthy n interesting food for lunch boxes. But u shud be sure to keep making changes to the content and bread type
the best one i like is is a plain veg sandwich with some marg butter, chutney, with tomato, boiled potato cucumber and onion (if u like)with some salt n pepper

Answer 4

HOMEMADE PIZZA BAGELS:
take a mini bagel, or a full bagel (depending on hunger) and place tomato sauce on each side. place grated cheese (any type can work) on top and cook it for about 10 minutes in the oven. this can be done before school, taken to school as cold. kids enjoy this because there are so many elements to this meal that a child could choose.

Answer 5

a great dish for childern in there lunch box instead of the usual sandwich
is

spagehtti noodles with cut up tomatoes and cucumbers with italian dressing all on the top
served cold/

Answer 6

Lunchables

Answer 7

Pasta salad with tuna fish and any other ingredients to help boost nutrition. The pasta is good carbohydrate, tuna good protein... and whatever else you add - tomatoes, cheese whatever, will increase even more...plus kids love it

Answer 8

Lunch on a stick
Ingredients
For the turkey and cheese kebab:
cooked turkey, chopped
sliced cheese
cucumber, chopped
cherry tomatoes

For the fruit kebab:
strawberries, halved
peach or nectarine, chopped
kiwi, chopped
apple, chopped
dried apricot, chopped
Method
1. Thread your chosen foods onto a skewer until full, leaving just enough room at each end to hold it.
-----------------------------
Chicken and pasta salad
Ingredients
570ml/1 pint chicken stock
2 chicken breasts
100g/3½oz pasta bows cooked and cooled
100g/3½oz canned or frozen sweetcorn
18 small cherry tomatoes, cut in half
2 spring onions, sliced finely
½ baby gem lettuce, shredded

For the dressing:
3 tbsp olive oil
1 tbsp white wine vinegar
½ tsp dijon mustard (optional)
½ tsp sugar
salt and freshly ground black pepper
1 tbsp chicken stock from the poaching liquid



Method
1. Poach the chicken for about 10 minutes in the stock, then leave to cool completely.
2. Remove the chicken with a slotted spoon and cut into bite-sized pieces (this can be prepared the night before).
3. To make the dressing, whisk together all of the ingredients (or use a hand blender).
4. Combine all the ingredients for the salad and toss in the dressing.
-----------------------------------------------
Finger-licking chicken balls
Ingredients
2 large chicken breasts, cut into chunks
1 onion, finely chopped
1 tbsp parsley
50g/2oz fresh white breadcrumbs
1 large granny smith apple, peeled and grated
1 chicken stock cube dissolved in 1 tbsp boiling water
flour, for coating
vegetable oil for frying



Method
1. Using your hands, squeeze out a little excess liquid from the grated apple.
2. Mix together the first six ingredients and chop in a food processor for a few seconds. Season with a little salt and pepper.
3. With your hands, form into about 20 balls, roll in flour and fry in shallow oil until lightly golden and cooked through (about 10 minutes).

NB: Suitable for freezing
-------------------------------
Carrot and pineapple muffins
Ingredients
100g/4oz plain flour
100g/4oz plain wholemeal flour
1 tsp baking powder
¾tsp bicarbonate of soda
1½ tsp ground cinnamon
½ tsp salt
200ml/7fl oz vegetable oil
90g/3½oz caster sugar
2 eggs
120g/4½oz finely grated carrots
225g/8oz tinned crushed pineapple, semi-drained
100g/4oz raisins



Method
1. Preheat the oven to 180C/350F/Gas 4.
2. Sift together the flours, baking powder, bicarbonate of soda, cinnamon and salt and mix well. Beat the oil, sugar and eggs until well blended. Add the grated carrots, crushed pineapple and raisins. Gradually add the flour mixture, beating just enough to combine all the ingredients.
3. Pour the batter into muffin trays lined with paper cases and bake for 25 minutes. Cool on a wire rack.
----------------
Tortilla wedges
Ingredients
6 tbsp olive oil
1 large onion, thinly sliced
2 garlic cloves, crushed
4 medium-sized potatoes, thinly sliced
5 eggs, lightly beaten
flaked sea salt and freshly ground black pepper



Method
1. Heat 3 tbsp of the olive oil in a frying pan and gently fry the onion, garlic and potatoes for about 15 minutes until almost tender. Tip the potato mixture into a large bowl and leave to cool for 5 minutes. Add the beaten eggs and leave to stand for 10 minutes.
2. Place a medium-sized non-stick frying pan, approx. 23-25cm/9-10 in, over a low heat and add the remaining oil. Season the potato and egg mixture generously with salt and pepper, then pour into the pan. Leave to cook for 15 minutes until almost set.
3. Gently slide the tortilla on to a plate and place another plate on top, flip over and then slide back into the pan, now with the uncooked side down. Continue to cook for a further 5 minutes. Serve warm or at room temperature, cut into wedges
---------------------

Answer 9

Cold pasta salad.

Answer 10

hi, u can give "poha"which is readily available in market, or sabbo daana khichdi,or, patato frenchi with bread n chatni,or, rice with some vegetable tadka, gram flour's pori,