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Save on School Lunches!
by Tawra Kellam
It’s that wonderful time of year that lightens your heart and fills your
soul with peace & tranquility. No, I’m not talking about Christmas! I’m
talking about school starting!! Yes! Yes! Yes! It’s a bitter sweet time
for most moms. Bitter because you’re back to hectic mornings, finding
everyone’s books and papers and trying to get them out of the door on
time... because you now have 180 lunches to make over the next 9 months
if you have 1 child and 720 if you have 4 -- But hey, who’s counting?
It is sweet because the peaceful quietness that penetrates the house is
like gentle music to your ears and you can take a lovely relaxing bubble
bath without what sounds like the whole US army trying to break down the
bathroom door. Well, now that I think about it, I’ve not known many moms
that had the luxury of a bubble bath in the middle of the day but I can
dream can’t I? I can’t help you find time for that bubble bath but maybe
I can help you with those 720 lunches. Here are a few lunch and snack
ideas from Dining On A Dime Cookbook: Eat Better Spend Less that will
satisfy even the pickiest of eaters.
To keep drinks cold in lunch boxes, pour a small amount in the bottom of
the container (not glass) and then set the cap loosely on top. Put it in
the freezer overnight. The next day fill with the rest of the drink. The
ice should slowly melt all day long, keeping the beverage cool.
Have the kids pre-package chips and cookies in bags on the weekends.
Store in a basket. Grab one out as needed for lunches.
Make a large batch of puddings and gelatins on the weekends. Pour into
individual containers and refrigerate.
Save the catsup and mustard packets and napkins you don’t use from the
fast food restaurants. Use them in lunch boxes.
Puddings - sprinkle with marshmallows, coconut, nuts, chocolate chips,
butterscotch chips or peanut butter chips (for chocolate pudding) or
berries (in vanilla pudding)
Banana, pumpkin or zucchini bread
Tuna, egg or chicken salad sandwich
Tuna salad and crackers
Sandwiches made from last night’s dinner meat (ie. roast beef, chicken
,turkey)
Pickles
Ants on a log-celery with peanut butter inside and raisins on the peanut
butter
Hot dogs
Canned fruit
Carrot sticks, celery sticks or radishes with Ranch dressing
Homemade granola bars or cookies.
Granola Bars
1 cup brown sugar
1/4 cup sugar
1/2 cup butter or margarine, softened
2 Tbsp. honey
1/2 tsp. vanilla
1 egg
1 cup flour
1 tsp. cinnamon
1/2 tsp. baking soda
1/4 tsp. salt
1 1/2 cups rolled oats
1 1/4 cups crispy rice cereal
1/2 cup wheat germ (optional)
1 cup chocolate chips*
In a large bowl, cream sugars and butter until fluffy. Add honey,
vanilla and egg. Mix well. Blend in flour, cinnamon, baking soda and
salt. Stir in remaining ingredients. Press firmly into the bottom of a
greased 9x13 pan. Bake at 350 degrees for 20-25 minutes.
To microwave: Press ingredients into a microwave safe dish. Microwave on
medium power for 7-9 minutes. Rotate dish every three minutes. Bars will
firm as they stand. Cool and cut into bars. Save the crumbs for yogurt
or ice cream topping. Makes 24 bars
*The following may be used in addition to or to replace chocolate chips
1 cup coconut
1/2 cup creamy or chunky peanut butter
1/2 cup nuts
1/2-1 cup raisins, dried apples, apricots
1/2 cup fruit preserves
Apple Oatmeal Bars
1 cup oatmeal
1/2 tsp. salt
1/2 cup butter
1 cup flour
1/2 tsp. cinnamon
2 1/2 cups apples, chopped or 3/4 cup apple butter (omit cinnamon)
1/2 cup sugar
Combine the first five ingredients, and pat half into an 8x8 inch pan.
Layer apples and sugar. Crumble remaining mixture on top. Bake 35
minutes at 350 degrees.
About the author
Tawra Kellam is the author of Dining On A Dime Cookbook:
Eat Better Spend Less (formerly Not Just Beans) with over 1200
recipes and tips. For more free tips and recipes visit her web site at
http://www.LivingOnADime.com . In 5 years, Tawra and her husband
paid off $20,000 personal debt on an average income of $22,000 per year.
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