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Kids lunch ideas with Sargento cheese slices!

Thursday, September 26, 2019

Sponsored by Sargento

First of all I have to say picking kids lunches can be tough! We want to offer them healthy and nutritious foods but truthfully those end of in the garbage at school or comeback gross and soggy in their lunch kit.

For those who don't know I have a 21 year old too so I have been doing this for a LONG time! I realized giving the kids a choice of quality items made them feel like they got what they picked. Instead of asking "Do you want a peanut butter and jam sandwich or this collard green wrap?" I would ask "What type of cheese do you want to pick for your greens wrap?". Another thing I found is my kids always ate what they made. There was something there to be proud about and it helped them experiment with so many new things!

So on to a few lunch ideas that we use!

While many kids love the flavor of the mozzarella, mild cheddar and Colby Jack we mixed it u with a few of King's faves. He is a huge cheese fan so he loves every type of slice we buy. Of course you can use any Sargento cheese that your family loves! Also, under no way are we a no bread family. King takes a classic turkey and cheddar sandwich to lunch too! We just like having alternatives.


Grapes and Cheese slices on Skewers

Anything on skewers makes my kids so darn happy! Not only do they love making them (even Apple gets totally involved) but they love to eat them.

We did grape and gouda + 2 cheese blend Sargento cheese slice wrapped with turkey slices. The trick is wrap your cheese slice into the meat slice so it stays nicely on the skewer.


Melon and Cheese wrapped with Prosciutto

Another awesome simple to make item is cantaloupe with any Sargento cheese slice of choice wrapped around and held in place with prosciutto.

These also make the best adult tapas if you drizzle reduced balsamic on them. I snuck a couple to enjoy with a glass of wine!


Next up is Collard Greens Wrap.

These sound scary to some that are worried about something being green but let me say they are soooo good! I know many of you see on my stories we use them as a wrap staple in our house.

It really is as easy as picking your favorite sandwich toppings and wrapping hem in the nice mild and hearty green leaf. I like using these because they do not fall apart easily in the kids hands. I do a tight burrito fold and they are good to go!

We used a roasted chicken, pickles, Sargento 2 cheese blend slice, carrots for added crunch and my chipotle mayo. (recipe here of the mayo)

I like to add tomatoes to mine and sauerkraut or hummus!

  

Last but not least are the egg bites!


These absolutely awesome grab and go bites are perfect for breakfast on the run or as a school lunch.

In a muffin tin you need to spray with a non-stick. I prefer coconut oil spray.
Layer your meat slice of choice in the tin.
Depending on size of your tin crack in 1 or 2 eggs.
Add cheese slice of choice and anything else you may want. (tomato, cooked potato, a meat chunk, mushrooms... really whatever)
I made a layered scalloped potatoes with cheese slices and ham so I scooped some of that in 1/2 our batch and the rest we did cheddar and tomato.

Cook at 350* for 22-30 minutes. My oven takes 30 minutes for these larger tins.




Hope you get some fresh ideas from this and you will be bringing the kids in the kitchen more!
It really is a great way to spend quality time with your kids in an electronic fueled world.


To learn more about Sargento cheeses and locate a retailer near you

                                                                                           




Veggie Rice bowl with Easy Cilantro & Avocado Dressing

Monday, July 15, 2019

This cilantro dressing is one of my favorite light flavor dressings. You can use either fresh or frozen avocado for it. It lasts about 10 days in the fridge well sealed. ( I use my WEAN GREEN linked HERE)



For this post I used Right Rice a rice alternative but you can use any preferred rice or even a greens bottom. For your bowl place cooked rice in bottom and simply layer any of your favorite vegetables on top. I always add Kimchi to mine as the spice and zing added to the bowl works perfect!

My rice bowl had avocado, shredded beets, cherry tomatoes (salt these before adding to bowl), sprouted micro greens, red pepper, kimchi and arugula.

Note : using the fresh lemon and lime really makes a difference! It has a brighter flavor and also a healthier option. I also do not add oil to this dressing so the taste is cleaner however, if you want the added oil instead of water use grape seed.

Easy Cilantro & Avocado Dressing

Ingredients :
1 cup fresh Cilantro
1 large ripe Avocado
2 Jalapeno slices
1 fresh Lime juiced
1/2 fresh Lemon Juiced
1/2 teaspoon salt or to taste
1/4 cup water (this is to help whip)

Place in vitamix, bullet or similar blender. Blend on high until smooth and creamy.


Taste before removing. If you need add more lemon or salt to suit your personal flavor.











Chipotle Aioli Recipe

Wednesday, July 10, 2019

As promised I am uploading my chipotle aioli recipe in partnership with Best Foods Mayonnaise.



This aioli is perfect for burgers, as a dip for grilled potatoes or roasted vegetables. It is the easiest thing to make yet packs so much flavor and punch for dishes. I keep mine in the fridge for up to 2 weeks.

Ingredients

1 can Chipotles (7 oz size is what I buy)
1.5 cups Best Foods Mayonnaise (use anyone you prefer)
1 tablespoon Dried Oregano 
1/4 cup Ketchup
1/8 cup Lemon Juice (fresh preferred)

Place all ingredients in blender and blend on high until smooth and creamy. 

Enjoy!

Caper & Dill Hearty Potato Salad Recipe

Saturday, July 6, 2019

A very easy and very flavorful potato salad I have ben making for years!


Ingredients needed :

2-3 pound red or yukon gold potatoes
2 cups mayonnaise ( I prefer Best Foods Classic)
1/2 cup chopped green onion
1 cup sliced radishes
1/2 cup chopped fresh dill
1/4 cup capers
2 tablespoon mustard
1/2 teaspoon paprika
1 cup sliced dill pickles
5 hard boiled eggs (prefer an 11 minute boil for this)
1/8 to 1/4 pink Himalayan sea salt  teaspoon salt (this can vary to your taste)

In large pot fill with water and add salt. Bring to boil. (Salt is important to add to all vegetables boiling water!)



Chop potatoes into slightly larger than bite size pieces.


Boil potatoes until tender. Remove and place on tray in fridge to cool.

Meanwhile prepare dressing for salad. Combine in medium bowl mayonnaise, green onion, radishes, dill, capers, dill pickles mustard and paprika. Let sit in fridge 30 minutes while potatoes cool to increase flavor.

Rough chop egg and add to large bowl with both potatoes and dressing. Lightly fold all ingredients until well mixed without breaking up potatoes. Check for salt needed as capers add salt to this mix .. you can add desired amount. I typically add about 1/4 teaspoon.

DONE!

You can enjoy right away or leave in fridge covered to add more flavor.


 

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