Wednesday, September 15, 2010
What's For Lunch?
Packing a delicious, nutritious, lunch that children will eat and parents feel good about, is often a challenge.
What I have learned as a parent at the school; is that the lunch period is not very long and kids get very excited about seeing their friends and often do more chatting then eating. So I try to pack one entrée that is yummy and easy to eat; as well as, one crunchy fruit or veggie such as sliced cucumbers, carrots, apples or whatever is in season.
Ideally a lunch combines nutrient-rich foods from several food groups to supply protein, a healthy fat and a complex carbohydrate.
Children who eat this way, are able to sustain energy and concentration for several hours which benefits both students and teachers.
Below is one of my kid’s favorites lunch options. Easy to eat, easy to prepare. And if you enlist the help of your kids in the kitchen, I guarantee there will be less waste!
Cornflake-Crusted Baked Chicken Fingers
Makes 6 servings
6 boneless breasts pounded thin and sliced
Coarse salt and freshly ground pepper
1 large egg
2 cups organic crushed cornflakes ( I like whole grain)
1 tablespoon flax seeds
1 tablespoon olive oil
2 teaspoons of fresh orange juice for taste
1.Preheat oven to 400 degrees.
2.Rinse chicken, and pat dry. Season generously with salt and pepper. In a small bowl, whisk egg with 1-tablespoon water.
3. In a large bowl, mix cornflakes with oil, and 1 teaspoon of salt.
4.Working with one piece at a time, dip chicken in egg mixture, then coat with seasoned cornflakes, pressing flakes to help them adhere.
5. Transfer coated pieces to a rimmed baking sheet. Bake until golden brown and crisp, about 30 minutes.
6. Sprinkle with salt and pepper before serving. To coat chicken, working with one piece at a time, dip chicken in egg mixture, then coat with seasoned cornflakes, pressing flakes to help.