Recipe: Lunchbox Recipes Part 2 (10 Recipes)

8-2-99 Lunchbox Recipes Part 2 (10 Recipes)

RisaG,.NJ (11:15:01 AM) :

This is a great sandwich (sort of) and really yummy (a great use of leftover brisket):

Brisket Burritos
Recipe By : Risa Golding
Serving Size : 2

4 flour tortilla -- large
8 slices cooked brisket -- cut in strips
1 tsp Mexican seasoning blend
small mushrooms -- sliced thinly
2 pickled jalapenos -- sliced
cheddar cheese -- shredded
Monterey jack cheese -- shredded
8 oz can tomato sauce -- plain
additional cheese -- for tops, if desired
ADD'L ADDITIONS
scallions -- sliced
pickled garlic -- sliced
salsa

Sprinkle Mexican seasoning on brisket slices on rub in. Place brisket in a preheated nonstick skillet and heat for a couple of minutes. Add the mushrooms, or any other vegetable plus the slices of pickled jalapeno. Take off heat. Put on tortilla (towards the top) and put more jalapeno slices, your choice of additional items and the cheese. Fold the sides and then roll it up. Spread 1-8 oz can of tomato sauce over top. Sprinkle with cheese, if desired. Place in preheated 350 F oven for 10 minutes to melt cheese.

Serve with refried beans, corn bread, yellow rice, or any other side you like.
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Suggested Wine: A very cold Mexican beer

NOTES : I got the idea for this while going through a zip file I had downloaded. Someone had made burritos with leftover smoked brisket. I had leftover brisket from the holidays and didn't know what to do with it. I also had a jar of pickled jalapenos I have had in the refrigerator for a long time and had no idea what to do with. Great combination. Yummy!

Debbie.D.,.AL (11:35:49 AM) :

SUE'S LIBRARY TUNA

1 can solid white tuna in spring water, drained
2-3 radishes, chopped fine
1/2 green bell pepper, chopped fine
salt and pepper to taste
Enough mayonnaise to moisten

Blend all of the ingredients together and serve with crackers.

My former aide, who is the assistant principal's wife, made this for us when she was in the library. My folks don't like radishes or raw bell peppers, but I think it is delicious! Serve with crackers.

Debbie.D.,.AL (11:40:32 AM) : A lunchbox tip: I would freeze juice boxes for my daughter to have and wrap them in aluminum foil. Each morning I would place a juice box in her lunch box along
with small ZipLoc Bags filled with baby carrots, broccoli and cauliflower florets. I would put the dip for the veggies in a leftover pimento jar. The juice box would be placed on top of the veggies and
the dip and everything would stay nice and cold. By lunch time, her juice box would have thawed enough for her to have a refreshing slushy.

Hilda,.LA (11:42:42 AM) : Hi, I want to post a recipe but can't figure out how?

Debbie.D.,.AL (11:51:44 AM) :

HAM SALAD

2 cups ham, finely chopped
1/4 cup celery, finely chopped
1/4 cup onion, finely chopped
salt and pepper to taste
Enough mayonnaise to moisten the mixture

Mix all ingredients together and chill. This is a wonderful way to use the last of a baked ham and it's delicious!

Debbie.D.,.AL (12:04:07 PM) :

HAM AND EGG PIE

4 large eggs,
1/4 tsp. pepper
1/4 tsp. baking powder
1/2 cup milk
2 cups finely chopped ham
1 cup grated cheese
1 9-inch pie shell, unbaked

Beat eggs slightly. Add remaining ingredients and mix well. Pour into an unbaked pie shell. Bake at 425 for 35 minutes or until a knife stuck into the center of the pie comes out clean.

****I add 1 can (4 oz.) mushrooms, well drained and 2 T. chopped pimento to this dish. Cut wedges, put each wedge in a ZipLoc Bag and take to lunch.

Debbie.D.,.AL (12:12:22 PM) :

CALIFORNIA QUICHE

1 deep-dish pie shell, unbaked
3/4 lb. Italian sausage, I use mild
3 eggs, slightly beaten
1 3/4 cup milk
2 cups (8 oz.) Colby/Monterey jack cheese, shredded
4 oz. can green chilies, chopped

Bake the pie crust on a preheated cookie sheet for 6 minutes at 450 degrees. Reduce temperature in oven to 325. Brown sausage in a skillet until done, breaking up the meat with a ford. Drain well.
In a bowl, combine eggs, milk, sausage, cheese, and chilies. Pour this mixture into the partially baked pie shell. Bake in 325 degree oven on a preheated cookie sheet for 45 minutes or until knife inserted in center comes out clean. Let stand for 10 minutes before serving. Makes 6 servings.

We have this for supper during the fall and I'll take a slice for lunch the next day. It's good served with green salad and muffins.

Fran,.ME (12:13:58 PM) :

Lunch Box Chicken Salad

1/2 cup plain low-fat yogurt
2 Tbsp orange juice
1 tsp. honey
4 tsps. dijon-style mustard
2/3 cups macaroni, cooked
1 cup cooked cut green beans
1 cup cooked chix or ham, cut into bite-size pieces
1/2 c. shredded carrot
2 Tbsp. sliced green onions
s and p to taste

Mix up the dressing in large bowl (all ingredients prior to macaroni)
Add rest of ingredients a mix well
Divide among 3 small airtight containers and chill overnight. Can store in fridge up to 3 days and you have 3 days' worth of great lunchies!!
I usually take crackers or pita to have with this.

Debbie.D.,.AL (12:19:18 PM) :

LOW-FAT CHICKEN ITALIANO

I haven't tried this yet, but it sounds great! Since we have chicken all of the time, it will be a recipe that I will try soon.

4 boneless, skinless chicken breasts
1 bottle nonfat Italian salad dressing
2 cups bread crumbs
1 clove garlic, finely minced
2 T. Italian herbs--oregano, basil, marjoram, thyme, savory, rosemary, and sage
1 T. parsley flakes
PAM

Marinated chicken breasts overnight in the Italian salad dressing in a ZipLoc Bag in the refrigerator. Mix remaining dry ingredients. Shake excess off chicken breasts and then roll in bread crumbs
and seasonings mix. Spray baking sheet lightly with PAM. Bake uncovered in 325 degree oven for approximately 45 minutes. Serves 4.

Fran,.ME (12:21:42 PM) :

Sea Mix

1 package mini fish pretzels
1 package mini fish crackers, cheese flavored
1 package fish cookies
1/2 lb. gummy fish
1 can nuts
1 box raisins

Combine ingredients and fill a baggie full for a snack.
I have used this at school with kids and served it in a sand pail, when I've been doing a unit on the ocean. (It's like trail mix, but with different things!)