Save small plastic tups (sort margarine containers) for carrying

Save small plastic tups (sort margarine containers) for carrying salads, fruit, etc. A small vacuum bottle with a wide mouth might be a good investment. It can be used for carrying such things as chili, fruit, lettuce, or cole slaw. . . foods that might add variety to lunch. Don’t peel hard boiled eggs. The shell is a natural protective covering. Wait until you eat it. Dip the cut edge of fruits such as apples, pears, peaches and bananas in lemon, orange, or grapefruit juice to prevent them from turning brown. Curried Chicken Salad in Pita 1 c. cooked chicken, cubed 1/2 c. seedless grapes 1/2 c. chopped celery 1 tsp. chopped green onion 2 Tbsp. plain low-fat yogurt 1 Tbsp. reduced calorie mayonnaise

1/8 tsp. salt 1/2 tsp. curry powder 3 whole wheat pita breads Mix chicken, fruit, and vegetables in bowl. Combine yogurt, mayonnaise and seasonings. Toss with chicken. Cut pitas in half. Fill each with 1/4 c. chicken salad. Three-Cheese Spread 1/2 cup low-fat cottage cheese 2 Tbsp. imitation cream cheese 1/2 cup grated cheese(Cheddar, Colby or Swiss) 1 tsp. chopped chives 1. Mash together the cottage cheese and cream cheese with a fork. 2. Add grated hard cheese and chives. Stir until thoroughly mixed. 3. Spread on bread of your choice. Spreadable Tuna 1 (7 oz.) can water-packed tuna, drained 1/2 cup plain yogurt or lowfat mayonnaise 1 small onion, finely chopped 1 cup peeled and chopped cur cumbers 1 Tbsp. lemon juice 1 Tbsp. sweet relish or chopped sweet pickles Dash of pepper 1. Combine all ingredients together in mixing bowl and mash with fork flntil mushy. 2. Serve on whole wheat bread, top with lettuce. Peanut Cake 2 cups all-purpose 2 tsp. baking powder 1/4 tsp. salt 1/4 tsp. baking soda 2/3 cup butter or margarine, softened at room temperature 3/4 cup sugar 2 eggs 4 ripe bananas, peeled and mashed, about 2 cups 1/2 cup plus 6 T. coarsely chopped salted peanuts, divided In a large bowl stir together flour, baking powder, salt and baking soda. In a medium bowl cream butter and sugar together until light and fluffy; beat in eggs. Alternately beat in dry ingredients and bananas just until well-combined; stir in 1/2 cup peanuts. Scrape batter into a greased 9-by-5- inch loaf pan; sprinkle top evenly with remaining 6 tablespoons peanuts. Bake at 350 degrees 60-65 minutes or until a cake tester inserted in center comes out clean. Cool 10 minutes, turn out of pan and cool completely. Wrap with plastic wrap or aluminum foil. Cake is best if served the next day. Makes 10 servings. The whole wheat flour, fruit, and raisins in these hermit-like cookies make them a healthy choice for your child’s lunch. But they taste so good, they’ll end up in everyone’s lunch box!