This week, I have been looking at more on bento and making healthy, well-balanced meals for the family. A new book I got from the library, Vegan Lunch Box Around the World by Jennifer McCann. The book features simple vege-based dishes and even vege alternatives to meat-based dishes, complete with dessert. The book is organised by menus so it is great to create a fun meal to teach about a region’s cuisine. Love the ideas and will try out some next week. For this week, we had…
Monday – Pizza Chicken Burgers with red pepper, cheese and mushrooms, and Grapes and Cherries fruit cup
Tuesday – Tuna and Alfalfa Sprouts wrap with cherry tomatoes, and Chocolate Pudding with fresh cherries
Wednesday – MilkyBar liked yesterday’s lunch so much, he asked for a repeat (yaay!) so it was almost the same except we had steamed sweetcorn instead of the tomatoes, and had blueberries with the pudding.
Thursday – Tuna and Potato salad with Quail Egg Sailboats, and cherry tomatoes. (The sailboats are so cute!)
Friday – leftover Roasted Garlic Mashed Potatoes Scoops, Chicken Nuggets, Baby Carrot cup, Alfalfa Sprouts and Cherry Tomato nest, with Teddy Bear cheese.
This week’s new vege was Alfalfa Sprouts. I just love this sweet, crunchy, mild sprouts. I put them in salads, sandwiches and even just munch them on the side. They are cheap and lasts for up to a week in the fridge. They are also value-for-money as I get many uses out of that one box. MilkyBar calls them Grass Sprouts 🙂 For some other ideas on cooking with alfalfa sprouts, take a look at Cooks.com.
Pizza Chicken Burgers (adapted from Better Food for Kids)
300g ground chicken (or beef)1 egg (beaten)1/4 cup red bell pepper (finely chopped)2 tbsp onion (finely chopped)1/4 cup dried breadcrumbs (I use panko breadcrumbs)1/2 cup pizza sauce/tomato sauce1/2 tsp each dried basil and oregano3-4 button mushrooms (sliced)Slices of cheeseHamburger buns (split and warmed)
In a bowl, combine the chicken, egg, bell pepper, onion, breadcrumbs, pizza sauce and the herbs. Mix gently til combined well. Shape into 6-8 evenly shaped patties (I prefer making them smaller).
Grill in the oven, on a lightly oiled baking tray til done. During the last few minutes, top each burger with a slice of cheese (cut into half if you need to) and a few slices of mushroom. Cook til cheese melts. Serve on warm buns.