He has a strawberry yogurt for snack (given to us by my Mother-in-law, store bought. Not pictured: 29g)
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| Skewers: 20g, apple slices: 8g, radish & hummus: 4g |
Tuesday, December 11, 2012
Lunch for The Boy: 12.12.12
A total missed opportunity for a really cool theme lunch - it completely didn't cross my mind that it is 12.12.12 until lunches were already made. *sigh* Maybe I'll make a cool breakfast.
He has a strawberry yogurt for snack (given to us by my Mother-in-law, store bought. Not pictured: 29g)
His lunch is some sandwich skewers with whole wheat bread, salami, ham, and cheese, along with some apple slices, and radish slices with hummus to dip them in. He can also use the hummus on the bread if he wants to.
He has a strawberry yogurt for snack (given to us by my Mother-in-law, store bought. Not pictured: 29g)
Mommy & Daddy Lunches: 12.12.12
Daddy's Wednesday lunch is a sandwich on whole wheat with a little light Miracle Whip, a slice of Genoa salami, a slice of ham, a slice of hot capicola, and a slice of cheese. He also has some raw spinach, a banana, and a some peanuts and raisins in his GoGreenLunchBox (review coming soon!). He wanted less of those today because he thinks he won't be hungry after the rest of the lunch.
I have some leftover casserole (filling from the Monday enchiladas layered with some salsa, corn tortillas, and cheese), spinach, and apple slices in my Easylunchbox. I will be biking to work (11 miles each way), so I can use the bigger lunch!
Monday, December 10, 2012
Lunch: 12.11.12
The Girl's snack for Tuesday is some Good Choice (Cinnamon Life store brand - not pictured).
Her lunch is half a leftover enchilada, a small banana, a cheese stick, dried plums, and apple slices.
Her lunch is half a leftover enchilada, a small banana, a cheese stick, dried plums, and apple slices.
Lunch for The Boy: 12.11.12
The Boy has a banana for snack (not pictured, 28g).
His lunch is a wrap with hummus, salami, ham, Havarti cheese, and a little baby spinach, along with cucumber slices, radish slices, carrot slices, and hummus, along with dried plums, and apple slices.
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| Wrap: 20g, veggies & hummus: 4g, dried plums: 23g, apple slices: 8g |
Lunches for Mommy & Daddy: 12.11.12
I'm pretty happy with Daddy's lunch!
He has a bed of spinach, with Italian sandwich kebabs (with bread, smoked provolone, hot capicola, and Genoa salami), mini cucumber slices, apple slices, peanuts & raisins, and a couple thin mint cookies (I found a box in the freezer! Lucky Hubby!), all in his GoGreenLunchBox (review coming soon!)
I have a salad with spinach, cucumber, carrots, snow peas, Havarti cheese, some spinach artichoke tzaziki, Cedar's pita chips, and apple slices, in my EasyLunchBox.
He has a bed of spinach, with Italian sandwich kebabs (with bread, smoked provolone, hot capicola, and Genoa salami), mini cucumber slices, apple slices, peanuts & raisins, and a couple thin mint cookies (I found a box in the freezer! Lucky Hubby!), all in his GoGreenLunchBox (review coming soon!)
I have a salad with spinach, cucumber, carrots, snow peas, Havarti cheese, some spinach artichoke tzaziki, Cedar's pita chips, and apple slices, in my EasyLunchBox.
Recipe: Black Bean, Sweet Potato, and Veggie Enchiladas
The Girl is reading a book in class called Holy Enchilada. She asked me to make enchiladas, and I thought it would be a nice Meatless Monday meal.
These turned out really yummy - I do have half the filling leftover, so it will likely find a second life tomorrow night.. not sure what I'm doing with it yet, but something. I will write the recipe for 12 enchiladas, though I only made 6.
It was a bit spicy for The Boy, so I topped his with some homemade plain Greek yogurt. That helped quite a bit. The Boy helped me make them!
I think I will be making these again. It packed a lot of veggies in, and that's always fun.
Sweet Potato, Black Bean, and Veggie Enchiladas
1 Tbsp olive oil
1/2 small onion, chopped
3 small sweet potatoes, peeled and cubed
1 can Rotel (diced tomatoes with green chilis), not drained
1 can sweet corn, drained and rinsed
1 can black beans, drained and rinsed
1 Tbsp ground cumin
1 tsp chili powder
1 c water
2 c enchilada sauce (I used mild)
12 flour tortillas (soft taco size)
1 c shredded Mexican blend cheese
1 c baby spinach leaves
In a medium sauce pan (~3 qt at least), heat the oil under medium high heat. Saute the onion until translucent and soft. Stir in the sweet potatoes, Rotel, corn, black beans, spices, and water. Bring to a boil and reduce heat to medium. Cover and cook until the sweet potatoes are soft - about 5-10 minutes.
Preheat oven to 350 F and spray a 9x13" pan with cooking spray. Pour 1/2 c enchilada sauce on the bottom of the pan and spread evenly. Take a tortilla and sprinkle with a little cheese, then spoon on some of the veggie filling (using a slotted spoon if there is much liquid left from cooking), then top with a few leaves of raw baby spinach. Wrap tightly and place in the baking pan. Repeat with remaining tortillas - reserve some of the cheese for topping the enchiladas.
When the pan is full of wrapped enchiladas, top with remaining sauce, making sure to spread evenly.
Sprinkle with remaining cheese, then cover the pan with foil and bake for about 20 minutes, or until cheese is melted.
Serve, with a little sour cream or plain Greek yogurt if desired.
These turned out really yummy - I do have half the filling leftover, so it will likely find a second life tomorrow night.. not sure what I'm doing with it yet, but something. I will write the recipe for 12 enchiladas, though I only made 6.
It was a bit spicy for The Boy, so I topped his with some homemade plain Greek yogurt. That helped quite a bit. The Boy helped me make them!
I think I will be making these again. It packed a lot of veggies in, and that's always fun.
Sweet Potato, Black Bean, and Veggie Enchiladas
1 Tbsp olive oil
1/2 small onion, chopped
3 small sweet potatoes, peeled and cubed
1 can Rotel (diced tomatoes with green chilis), not drained
1 can sweet corn, drained and rinsed
1 can black beans, drained and rinsed
1 Tbsp ground cumin
1 tsp chili powder
1 c water
2 c enchilada sauce (I used mild)
12 flour tortillas (soft taco size)
1 c shredded Mexican blend cheese
1 c baby spinach leaves
In a medium sauce pan (~3 qt at least), heat the oil under medium high heat. Saute the onion until translucent and soft. Stir in the sweet potatoes, Rotel, corn, black beans, spices, and water. Bring to a boil and reduce heat to medium. Cover and cook until the sweet potatoes are soft - about 5-10 minutes.
Preheat oven to 350 F and spray a 9x13" pan with cooking spray. Pour 1/2 c enchilada sauce on the bottom of the pan and spread evenly. Take a tortilla and sprinkle with a little cheese, then spoon on some of the veggie filling (using a slotted spoon if there is much liquid left from cooking), then top with a few leaves of raw baby spinach. Wrap tightly and place in the baking pan. Repeat with remaining tortillas - reserve some of the cheese for topping the enchiladas.
When the pan is full of wrapped enchiladas, top with remaining sauce, making sure to spread evenly.
Sprinkle with remaining cheese, then cover the pan with foil and bake for about 20 minutes, or until cheese is melted.
Serve, with a little sour cream or plain Greek yogurt if desired.
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| Mmm, yummy veggies! |
Lunch: 12.10.12
The Girl has Good Choice cereal for snack (generic cinnamon Life cereal - not pictured).
Her lunch is dried plums, apple slices, whole wheat bread roll up with hummus, ham, and string cheese, snow peas, carrot chips, and hummus to dip.
Her lunch is dried plums, apple slices, whole wheat bread roll up with hummus, ham, and string cheese, snow peas, carrot chips, and hummus to dip.
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