Back to school Lunches on CHCH Morning Live with Lori Deangelis

I am so happy to be spending the morning with Lori to share some back to school lunch ideas and of course a favourite snack my kids love. Here are all the recipes from the morning and if you have any questions don't hesitate to write! Happy back to school and good luck with the routines falling back into place. It can be tricky sometimes after summer. I am looking forward to regular routine and all around business and excitement of school! Enjoy

Turkey Grilled Cheese
A little aged cheese makes this turkey sandwich sing with flavour. Serve it up with a crisp green salad or a hot bowl of soup for an easy and delicious lunch.

Prep Time: 15 minutes
Cook Time: 5 minutes

1/4 cup (60 mL) plain nonfat Greek yogurt
3 tbsp (45 mL) chopped sundried tomatoes in oil, drained
2 tbsp (30 mL) chopped fresh basil
1 tsp (5 mL) Dijon mustard
1/4 tsp (1 mL) freshly ground black pepper
8 thin slices whole grain bread
2 oz (60 g) thinly sliced aged gouda (such as Beemster) or cheddar
6 oz (175 g) thinly sliced cooked turkey breast
1 tsp (5 mL) canola oil

In small bowl, stir together yogurt, tomatoes, basil, Dijon and pepper. Spread evenly over bread slices.

Top bread slices with cheese and press in slightly for cheese to stick. Top with turkey and cover with remaining bread slices. 

Brush top side with some of the oil and place oil side down in nonstick skillet over medium low heat. Cook for about 3 minutes or until golden brown. Brush top of sandwich with remaining oil and turn sandwich over carefully using spatula and your hands. Cook for about 3 minutes or until golden brown and filling is hot.

Makes 4 servings.

Tip: For really thin slices of cheese use a cheese slicer or vegetable peeler.

For more great turkey ideas visit Ontario

Chicken Rice Soup
Pick up a rotisserie chicken in the Longo’s Kitchen and enjoy it for dinner. Then reserve some of the chicken for this soup for lunch! Packed in a thermos, this soup will be a comforting flavour of home for the kids.

Prep: 5 min
Cook: 15 min

3 cups (750 mL) chicken broth
1 each carrot and celery stalk, finely diced
1/3 cup (80 mL) basmati rice
1 cup (250 mL) diced cooked chicken
1/4 cup (60 mL) freshly grated Parmesan cheese

In a pot, bring chicken broth, carrot, celery and rice to a boil. Reduce heat and boil gently for 5 minutes. Add chicken and cheese, and simmer for about 5 minutes or until rice is tender and chicken is hot.

Makes 4 servings.

Pick up the new Fall Experience magazine with great recipe ideas at Longo’

Frittata di Zia Lina (Zia Lina’s Frittata)
This frittata is hearty enough for dinner but really good for leftovers so you can have a great breakfast! If you have leftover pasta with sauce you can still use it up and serve extra sauce along side. I watched my aunt Lina make this a couple hundred times and I think I might have almost perfected it, but in all honesty her’s is still the best.

8 oz (250 g) spaghetti
8 eggs
1/4 tsp (1 mL) each salt and pepper
3/4 cup (175 mL) chopped dried sausage
8 oz (250 g) firm fresh ricotta cheese
1/4 cup (50 mL) grated Parmesan cheese
1 tbsp (15 mL) chopped fresh basil
3 tbsp (45 mL) extra-virgin olive oil

In large pot of boiling salted water cook spaghetti for about 8 minutes or until al dente. Drain and set aside.

In large bowl, using fork beat together eggs, salt and pepper. Add spaghetti and sausage and toss to coat evenly. Spoon ricotta in large chunks into spaghetti mixture and add Parmesan and basil; stir gently to combine. 

In large non-stick skillet heat oil over medium heat and pour in spaghetti mixture. Using fork, stir spaghetti around to distribute it evenly. Let cook for about 10 minutes, jiggling the pan to make sure it doesn’t stick. Once the mixture is almost set, place a large dinner plate over top of the pan and invert onto plate. Slide frittata back into pan and cook for 10 minutes or until no liquid appears when pierced with fork.

If the bottom is getting too dark, place frittata in 250 F oven for about 5 minutes to finish cooking the frittata.

Makes 6 servings.

A family favouriite from my first cookbook Italian

Edamame and rice noodle carrot salad
This salad is colourful and fresh tasting for a tasty addition to a school or work lunch. If you have leftover rice you can use that instead of the noodles.

Prep: 5 min
Cook: 7 min

One third of a 454 g bag thin rice vermicelli (about 150 g)
1 bag (300 g) frozen shelled edamame
2 carrots, shredded
2 tsp (10 mL) sesame seeds
3 tbsp (45 mL) seasoned rice vinegar
1 tbsp (15 mL) sesame oil
1 tbsp (15 mL) soy sauce

In a pot of boiling water, cook vermicelli for about 2 minutes or until tender. Drain and rinse with cold water. Using scissors, cut into 1-inch (2.5 cm) pieces and place in a bowl.

Return pot filled with water to a boil and cook edamame for 5 minutes. Drain and rinse with cold water. Add to noodles with carrots and sesame seeds. Stir in vinegar, oil and soy sauce until coated well.

Makes 6 servings.

Tip: You can leave the noodles whole if desired as in our photo.

A yummy vegetarian option for kids and adults alike Longo’

Mini Banana Bran Muffins
These are bite size as well for smaller appetites or pack two for larger ones. They are easier to sneak into a lunch bag and have a couple bites of before they sneak out for recess. 

1/4 cup (50 mL) butter, softened
3/4 cup (175 mL) packed brown sugar
1 egg
3 very ripe bananas, peeled and mashed
1 tsp (5 mL) vanilla
1 cup (250 mL) wheat bran (natural bran)
1/2 cup (125 mL) milk
1/2 tsp (2 mL) baking soda
1 1/4 cup (300 mL) all purpose flour
1 tsp (5 mL) baking powder
Pinch salt

In large bowl, stir together butter and sugar until smooth and creamy. Add egg and stir to combine well. Stir in bananas and vanilla until combined well. Add bran and stir to combine.

Add milk and baking soda and gently stir until well combined and smooth. 

In another bowl, whisk together flour, baking powder and salt. Add into bran mixture and stir until well combined. Using small ice cream scoop or tablespoon measure, scoop out batter into 24 greased mini muffins tins. Bake in 400 F (200 C) oven for about 18 minutes or until golden and firm to the touch. Let cool. 

Makes 24 mini or 12 regular muffins.

Tip: You can change up the fruit flavour and use 1 1/4 cups (300 mL) applesauce, baby food or vegetable puree for the banana. Try out different variations that your family may enjoy.

Freezing Tip: To freeze mini muffins and scones, wrap individually in plastic wrap and pack in sturdy airtight container. Freeze for up to 2 weeks. Take one or two out at a time 



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