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14 How to pack a smoothie for lunch

How to pack a smoothie for lunch

Smoothies are a great way to pack a ton of vitamins, antioxidants, and nutrition into a lunch. Oh yeah, and they taste GREAT!

But how the heck do you pack a smoothie in your kid’s lunchbox? It’s a lot easier than you think.

How to pack a smoothie for lunch

The night before, simply place the thermos drink cup in the freezer. This is our favorite Thermos cup. It comes in 12 and 16oz. You can also customize it with your child’s name as shown here. 

In the morning, when you make a smoothie, remove the thermos from the freezer and fill with your delicious smoothie.

Next, pack the thermos inside your kid’s lunch bag along with the food. The chilled thermos will do its job keeping your favorite smoothie creation cold until lunch time.

Don’t have any smoothie recipes to try out? Here’s a peanut butter smoothie that EVERYONE in the family will love!

6 Turkey Broccoli Quiche Recipe

Imagine how happy your family will be when you don’t serve them ANOTHER leftover turkey sandwich…

Yes, Thanksgiving is right around the corner. And we all know the overwhelming feeling of having waaaaaaaay too many leftovers crammed into our fridge the day after Thanksgiving.

Sure, it’s fun for a couples days, but then it’s like… How many leftover turkey sandwiches can one person eat?

I knew I had to work on a fun and fresh recipe that would use up some of those pesky Thanksgiving leftovers.

This Turkey Broccoli Quiche really does taste best warm, so it would be great to pack up for the adults to heat up at lunch, or serve the entire family for a great breakfast, lunch or dinner!

Related: Top 5 Lunchboxes We’ve Tested

Turkey Broccoli Quiche

Serves 6-8

  • Author: MOMables
  • Cuisine: Breakfast

Ingredients

  • 1 9-inch pie shell, unbaked
  • 1/2 cup chopped cooked turkey
  • 3/4 cup chopped fresh broccoli
  • 1/2 cup cheddar cheese
  • 2 TB finely chopped onion
  • 1 garlic clove, minced
  • 1 TB butter
  • 3 eggs
  • 1 cup reduced fat milk
  • 1/4 cups half-and-half
  • 1/2 tsp salt

Instructions

  1. Over a medium heat, saute broccoli, garlic and onion in the 1 TB butter. Stirring frequently, until tender.
  2. Sprinkle cooked broccoli, garlic and onion, turkey, and cheese into the prepared pie shell.
  3. In a medium bowl, beat together eggs, milk, half and half, and salt. Pour egg mixture over turkey and broccoli mixture.
  4. Bake at 425° for 15 minutes.
  5. Reduce heat to 325° continue baking for about 20 to 25 minutes, or until a toothpick inserted in center comes out clean.

Turkey Broccoli Quiche

Serves 6-8

Ingredients

  • 1 9-inch pie shell, unbaked
  • 1/2 cup chopped cooked turkey
  • 3/4 cup chopped fresh broccoli
  • 1/2 Cheddar cheese
  • 2 TB finely chopped onion
  • 1 garlic clove, minced
  • 1 TB butter
  • 3 eggs
  • 1 cup reduced fat milk
  • 1/4 cups half-and-half
  • 1/2 tsp salt

Instructions

  1. Over a medium heat, saute broccoli, garlic and onion in the 1 TB butter. Stirring frequently, until tender.
  2. Sprinkle cooked broccoli, garlic and onion, turkey, and cheese into the prepared pie shell.
  3. In a medium bowl, beat together eggs, milk, half and half, and salt. Pour egg mixture over turkey and broccoli mixture.
  4. Bake at 425° for 15 minutes.
  5. Reduce heat to 325° continue baking for about 20 to 25 minutes, or until a toothpick inserted in center comes out clean.

 

3

Six Ways to Pack Yogurt in a School Lunch

Need new ways to pack yogurt in your child’s lunch?

My friend Kendra from Biting the Hand That Feeds You packs it a few different ways. Thanks to her creativity, you too can add a boost of protein to your child’s lunch.

Don’t know how to keep it cold? Check out this video.
Need lunch ideas that will get you out of a rut? Check out our plans.

 

How to Pack a Healthy Lunch for Multiple Kids

Tired of trying to figure out how to adjust portion sizes?

Having kids of different ages doesn’t mean you need to make a different lunch for each of them. Au contraire, with the help of our MOMables menus, one lunch can be adjusted for different aged kids.

Tired of all the school lunch controversy happening in our cafeterias? You know, kids complaining that they are hungry because their portions are small? We suggest packing healthy lunches at home with ingredients you select and recipes you trust. Check out how we pack our homemade chicken nuggets for two different appetities. This is one of our most sought-after and requested recipes.

 

thank you Healthy Eating Starts at Home for the images.

3

Homemade Acorn Squash Soup

Looking for an easy acorn squash soup recipe? This is one your entire family will love and it’s perfect to fill a thermos for school lunch!
Let’s be honest. Everything fall is pumpkin and squash this and that… yet your family turns their nose to their delicious taste! Are you not a squash lover?  Neither was I until I tried THIS SOUP!

During the fall and winter months, my kids are constantly requesting soup for dinner. This is fine by me!

It’s easy to sneak a ton of vegetables into homemade soups,  AND it makes packing lunch the next day a cinch.

Just pull out your trusty thermos container, and pack with some cracker, a small sandwich or side salad. Voila! Leftovers used up, and dinner has been transformed into a tummy warming lunch for the next day!

Related: Top 5 Lunchboxes We’ve Tested

Homemade Acorn Squash Soup

  • Author: MOMables
  • Cuisine: Lunch

Ingredients

  • 1/2 small red onion
  • 1/4 cup of chopped celery
  • 2 TB butter
  • 1 TB and 1 tsp all-purpose flour
  • 3/4 tsp chicken bouillon granules ( or vegetable substitute for you veggies)
  • 1/4 tsp dill
  • 1/8 tsp curry powder
  • 2 tsp paprika
  • 1 and 1/3 cups chicken or vegetable broth
  • 12 oz of 2% milk
  • 2 cups mashed cooked acorn squash
  • pinch of chili powder
  • 4 bacon strips, cooked and crumbled (optional for garnish)

Instructions

  1. To cook the squash, pierce with fork a couple times. Then place uncut whole squash in the microwave for 5 mins. Take out, cut in half and scoop out seeds. Then place 1 of the halves of squash, cut side down in the microwave for 8 more mins. Repeat for other half. Scoop out squash and set aside.
  2. In a large saucepan, saute the onion and celery in butter.
  3. Stir in flour, bouillon, dill, curry, chili powder & paprika until blended.
  4. Gradually add broth and milk.
  5. Bring to a boil; cook and stir for 2 minutes. Add the squash, salt and pepper; heat through.
  6. In a blender, process the soup in batches until smooth.
  7. Pour into bowls; garnish with bacon.

Nutrition

  • Serving Size: Serves 4

 

1 72 73 74 75 76 86
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