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Tuesday, September 23, 2014

As Seen on TV :: School Lunches

Tune into Q13 FOX News this morning at 7:20 and 8:20 to catch all of my lunch ideas!  Follow me on Facebook and I'll post the link to the video as soon as it's live online.  

Blue Jello + gummy fish = under the sea snack  ::  Pack a lunch that's all the same color {I like yellow!}  ::  Stuff Cherry Tomatoes with Tuna Fish for a boost of Omega 3s  ::  School Lunch Ideas Printable by Lulu the Baker  ::  Lunchbox Note Ideas from Pars Caeli  

For recipes, more images, and loads of other things that just don't fit on one page, click below.

Recipe by Ricky Eisen from Between the Bread in Manhattan

Olive oil cooking spray
2 3/4 cups panko bread crumbs
Kosher or sea salt and freshly ground black pepper
3 large egg whites
1 1/2 pounds skinless, boneless chicken breast, cut into nugget size

  1. Preheat oven to 350 degrees.  Set a wire rack on a baking sheet and coat with cooking spray. Add 2 teaspoons salt and black pepper to the panko. In another bowl, whisk the egg whites and a pinch of salt until frothy.
  2. Dip the chicken in the egg whites, then roll in the panko crumbs to coat. Place the chicken pieces on the rack (position them on their sides so that the majority of the crust is exposed) and mist with cooking spray.
  3. Bake the chicken nuggets on the bottom oven rack until crisp and cooked through, about 20 minutes. Serve with ketchup.

Recipe by Chef Ryan Garcia at Seattle Children's Hospital
Yield: 4 servings
pita bread: 4 each             
·         masala sauce: 6 oz (2oz ea.)          
·         mozzarella cheese: 2 cups (1/2cup ea.)      
·         boneless skinless chicken breast or thigh, grilled: 1 lb (4oz each)       
·         eggplant, diced small, sautéed to golden brown 4oz (1oz each)          
·         zucchini squash, diced small, sautéed 4oz (1oz each)                                                                                             
·         fresh cilantro leaves for garnish to taste    

Preheat oven to 425 degrees. Spread sauce on pita then add cheese, grilled chicken, and cooked veggies. Place pizza on a pizza stone or cookie sheet pan. Bake until cheese is bubbling and turning golden in color. About 8 minutes. Take out, add cilantro and cut into desired portions. Enjoy!

Yield: 4 cups
·         canola oil: 4 tbsp
·         fresh ginger, grated: 3 tsp              
·         fresh garlic, minced: 3 cloves         
·         medium onion, diced small: 1 each              
·         serrano chile pepper, minced: 1 each          
·         tomato paste: 1 tbsp, rounded      
·         garam masala: 2 tbsp      
·         crushed tomatoes, fresh or canned: 1 - 28oz can    
·         sugar: 2 tsp         
·         sea salt: 1 tsp     
·         heavy cream:2/3 cup        
·         fresh cilantro, roughly chopped: 1/4 cup    

Heat oil in large pan with straight sides over medium heat. Add onion and cook, until golden. Add ginger, garlic, serrano chile, tomato paste, and garam masala; cook, for about 2 minutes. Add crushed tomatoes, sugar, and salt; bring to boil. Reduce heat to medium-low, cover, and simmer for about 15 minutes, stirring occasionally. Remove pan from heat and stir in cream. Put sauce in an open container and refrigerate to chill. Once cold stir in cilantro.

Blue Jello + Fish Gummy Candies = under the sea snack

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