lunch/snack on the go

just tried this out. My kid LOVED it.


"Sushi" Surprise



Serves 2

Offer an unexpectant twist on an afternoon snack of raw vegetables—wrap them up in bread to look like sushi.





2 sandwich bread slices, flattened



4 cucumber and 4 carrot matchsticks (each 6 inches long)



Cream cheese spread (3 tablespoons cream cheese mixed with 1 1/2 tablespoons sour cream)



1. Flatten bread slices with a rolling pin. Spread cream-cheese mixture over slices. Lay 2 carrot and 2 cucumber matchsticks at the bottom of each slice—let ends hand over edges. Roll up bread, pressing gently to seal, then cut each roll into 4 equal pieces.



(for a picture go to www.marthastewart.com) There are lots of really innovative fun ways to prepare food.


Also - have you child HELP prepare = always a good trick to get them interested in what is going on.

Chicken wrap (enough for 2 kids)


Ingredients

1/2 chicken breast, cooked

1/2 green apple, chopped

1 tbsp reduced-fat mayonnaise

1/2 stick celery, finely chopped

small handful sultanas or raisins, optional

2 wholemeal tortillas


Method

1. Shred the chicken breast.

2. Add the apple and finely chopped celery.

3. Stir in 1 tbsp reduced-fat mayonnaise. Add the sultanas or raisins.

4. Divide between the two tortillas and roll up to form wraps.



Couscous (should be around two kids’ servings)


Ingredients

60g sun-dried tomatoes (important: not the ones in oil)

350ml water

150g couscous

1/2 to 1 tbsp olive oil

3 cloves garlic, crushed and chopped (you may want to reduce...)

1 bunch of spring onions, chopped

15g fresh basil leaves

juice of 1/2 lemon

salt and freshly ground black pepper

120g mushrooms, sliced


Method

1. Re-hydrate the sun-dried tomatoes into a bowl with the 350ml of water. Drain in a sieve over a bowl, reserving the water, and roughly chop the tomatoes.

2. Place a medium saucepan over a medium heat. Add the reserved sun-dried tomato water and bring to the boil.

3. Add the couscous and stir in. Remove the saucepan from heat, cover with a lid and let it sit for five minutes, or until liquid has been absorbed by the couscous. Gently fluff the couscous with a fork.

4. Meanwhile, heat the olive oil in a shallow pan. Add the chopped sun-dried tomatoes, garlic, and spring onions and saute for five minutes – till the spring onions are tender.

5. Add the basil and lemon juice and season to taste with salt and freshly ground black pepper to taste.

6. Add the mushrooms and continue cooking for 3-5 minutes, until browned and cooked through.

7. Add the mushroom mixture to the couscous, stir through to mix well and serve.

My son doesn't like veges and fruit. Would appreciate if some one can give me some ideas too. Thank you.