Kool for Momz N Dadz

The beginning of each school year, like most new starts, brings about many joys as well as challenges. In addition to the various discussions about teachers, classmates, bus routes, sports schedules, etc., my children express a good deal of concern about the contents of their lunch boxes. As a mom, I like to include healthy selections, but know that this kind of planning has a way of usurping the precious time needed for homework, after-school activities, and down time with our family.

Determined to get this done quickly and nutritiously, I am beginning the school year prepared to plan ahead. I’ve outlined a few helpful hints below entitled “The Busy Mom’s Guide to Making Lunch Preparation Easier” and I created a recipe for pasta salad with all of my kid’s favorite ingredients in it. This recipe has been kid tested and approved by my children – (although I must admit, my daughter picks out the beans). It was prepared in less than 20 minutes and yielded enough for several lunches for three children (plus a snack for my husband as well).

Mom’s Guide for Making Lunch Preparation Easier

• When cooking a dinner favorite, make extra. Leftovers make great lunches. My kids especially like leftover chicken cutlets and meatball sandwiches.
• Keep your pantry stocked with items that don’t spoil quickly. This includes things likepeanut butter & jelly, tuna, pasta, frozen vegetables, juice boxes, water bottles, etc.
• If you have extra and don’t need it right away, freeze it. Soups, chili, rolls, bagels, etc. You can always pull these out when you’ve exhausted your supply of fresh stuff.
• Make sure you have all the basics for packing lunch. We use lunch boxes, thermos containers for soups, air-tight, re-usable plastic containers for sandwiches, and snack-sized plastic bags for things like grapes, pretzels, and goldfish.

Toni Ann’s Pasta Salad

1 lb. Barilla Mezzi Rigatoni

1 can small white beans

1 small bag frozen broccoli florets

1 dry pint fresh grape tomatoes

Wishbone Italian Dressing (as needed)

Boil water and cook pasta as directed. Add frozen broccoli florets during last 2 minutes of cooking time. Drain pasta/broccoli and put in a large bowl. Rinse canned beans in colander. Add beans, tomatoes, and dressing. Cover with plastic wrap and store in refrigerator until needed.

Copyright © 2007 by Toni Ann Malandruccolo