The Lunch Bunch

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