The Secret to Healthy School Lunches

Even though there are only 17 school days left in our house, it doesn’t mean I stop thinking about what to feed my 11 year old cutie for lunch.  That’s 17 more healthy and interesting lunches to make (we do cold lunch everday).  Sometimes I think I’m the only Foodie raising a Foodie who cares about making sure all our meals are healther AND interesting…I can’t be the only one, can I?  My hubby can’t understand why I spend the energy to think outside the PB&J box for our little cutie every day, but I just can’t help it!

So, in an effort to either inspire parents to create fun school lunches or help others “come out of the Foodie closet,” I’ll be blogging about our favorite kid-friendly meals.

The cutie’s favorite salad

  1. Organic boston lettuce torn in small pieces
  2. Organic sweet plum tomatoes cut in quarters or eighths
  3. Fresh chives (the best come from our garden)
  4. 3 or 4 small slices of Chicken Milanese (recipe below; I usually make sure there are leftovers from dinner the night before)
  5. Plain ole’ Ranch dressing (in a separate containerof course so things don’t get soggy)
  6. Other interesting add-ins she loves: croutons, shredded colby jack, thinly sliced red onion, organic baby spinach leaves, chopped boiled egg, chopped organic broccoli

Chicken Milanese -adapted from Cooking Light Magazine (It sounds fancier than it is)

1/8 tsp kosher salt

2 (6-oz) skinless, boneless chicken breasts

2 tblsp grated Parmigiano-Reggiano (or regular old parmesan cheese will do…freshly grated of course!)

2 tblsp all-purpose flour

1 egg white, lightly beaten

1/8 tsp fresh ground black pepper

3 tsp extra virgin olive oil

1. Place chicken between 2 sheets of heavy duty plastic wrap; pount to 1/2 inch thickness using a meat mallet or small heavy skillet.

2.  Combine breadcrumbs and cheese in a shallow dish.  Place flour in a shallow dish.  Place egg white in a shallow dish.  Sprinkle chicken with salt and pepper.  Dredge chicken in flour; dip in egg white.  Dredge in breadcrumb mixture.  Place chicken on a wire rack;  let stand 5 minutes.

3. Heat 1 tblsp oil in a large nonstick skillet over medium-high heat.  Add chicken cook 3 minutes.  Turn chicken over; cook 2 minutes or until browned and done.

Buen Provecho!

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