Archive for May, 2012

May 8, 2012

Ants on a Log, Caterpillars in the Sand

I’m having one of those days. Can I just feed the kids some twigs? Really, I’m not channeling Kim Jong-il, but what I’d really like to do is send S to school with a bag of trail mix and be done with thinking about and packing lunch. I’m feeling uninspired and tired. I’ve also realized that I’m not going to make it to my goal of making 108 different lunches this school year. Bummer.

After pulling together scraps from my rather bare pantry and fridge, I’m making a version of twigs: Ants on a Log and Caterpillars in the Sand. For the Ants on a Log, I filled two celery sticks (and, yes, it’s worth buying organic when it comes to celery) with sunflower seed butter and topped them with raisins. It’s pretty much your traditional version of Ants on a Log. For the Caterpillars in the Sand, I spread cream cheese in two other celery sticks and topped them with cashews. Nuts must be one of earth’s most perfect food. That and avocados. But I’m digressing. To go with her meager lunch, I packed a  bowl of sliced apples and strawberries, plus some sweet potato chips and Trader Joe’s Crunchy Curls (made from lentils and potatoes).

 

May 3, 2012

Tacos with Black Bean, Corn and Avocado Salsa

Tacos! They make for a quick dinner and they’re perfect for lunch the next day. The kids thought I was a rockstar for serving crunchy tacos. Meanwhile, I was ecstatic because it was the world’s easiest meal. I haven’t made hard tacos before, because I try to stay away from corn taco shells or tortillas if they’re not organic. You know, that whole issue with all corn being genetically modified? Okay, I won’t hop on my soapbox. But the good news is that at Trader Joe’s I found taco shells made from organic stoneground yellow corn. The store also carries a taco seasoning mix free of monosodium glutamate and partially hydrogenated oils.

Shake the seasoning mix on a pound of ground turkey, beef, bison or chicken, along with some chopped onions and tomatoes, and simmer for about 10minutes and you’re done! The shells need to be crisped in the toaster oven for just  a few minutes. Scoop some ground meat into each shell and top with grated cheese, salsa, guacamole, sour cream, etc. The kids loved creating their own.

As a side, I made a black bean, corn and avocado salsa. Since I only had 1 can of black beans, I added 1 can of pinto beans, too. Then, I added a bag of thawed frozen corn, 1/4 cup chopped cilantro, 4 chopped tomatoes and 1/2 cup chopped red onion. I tossed the salsa in a dressing made from lime juice, olive oil and cumin. Lastly, I folded in some diced avocado (from 2 small avocados).

When I packed it for S’s lunch the next day, I separated all the ingredients so the tacos wouldn’t get soggy. S said it was fun to build her own taco at school.

Now, it’s time to go make myself a margarita!

** For a vegetarian option, you could fill the taco shells with the black bean, corn and avocado salsa.

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