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Natalia
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| Posted: May 09 2008 at 2:30pm | IP Logged
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The next couple of weeks are going to be so busy for us! We are going to be out and about on different homeschooling activities. I don't want to just stop and buy something to eat. If at all possible, I want to pack lunches. What are you favorite portable lunches? my kids are not big on sandwiches so that makes it harder.
Did I mention that I strongly dislike packing lunches? Maybe secretly that is why I homeschool so I don't have to pack school lunches 
Thanks,
Natalia
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Anne McD
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| Posted: May 09 2008 at 2:46pm | IP Logged
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Since we can't eat bread, we like to take cold cuts, put a little cream cheese on them and roll them up. A little on the messy side, but they travel fairy well. And trail mix-- pretzles, cashews and cranberries.
Good luck!
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mellyrose
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| Posted: May 09 2008 at 3:33pm | IP Logged
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I freely admit that I homeschool because I don't like packing lunches. LOL! I can never seem to find the *right* thing to pack.
My kids like peanut butter crackers. I have them make their own. I tend to pack applesauce cups, pretzels and peanut butter crackers when we need lunches to eat out.
I'm watching this thread with interest! I'm sure my kids would love some new ideas!
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5athome
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We tend to take
- salads (with bacon or leftover chicken for protein)- I put the dressing on right before we eat
- flour tortillas with a variety of fillings - this way each child can fill his at the park
- cheese and crackers
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MaryatHome
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I invested in some really securely locking containers, which really opened up the options.
Pasta salads of all kinds are popular. I will also make chilled noodle dishes (somehow, these seem different than pasta salads).
Pasties/empanadas/calzones are popular too. You can go all out and make your own dough, or wimp out and used purchased frozen dough or even refrigerator biscuits. They don't seem as 'sandwichy' as some other options. Of course, there are the wraps, but they don't go over as well. Even PB&J works in a soft tortilla.
My kids also have enjoyed chinese potstickers (I buy the frozen ones in the big bags at Costco) on the go. I just carry the dipping sauce separately, and we find a table at a park or wherever our meeting might be--they don't work well in the car.
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stefoodie
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When we could have wheat/bread all the time it was subway sandwiches that we assembled in the car. We brought everything in a large cooler, including sliced-up tomatoes, onions, lettuce, mustard, mayo, etc.
We also loved to bring empanadas or wraps.
These days our favorite is Korean kimbap -- like a sushi roll, but with seasoned grilled thinly-sliced beef, seasoned spinach, and julienned veggies inside. It's portable, but it does take quite a bit of work at home. We like that it's good at room temp.
Or we bring freshly cooked rice in our rice cooker, and a hot cooked viand in an Thermos, then pass out paper plates in the car while parked in the shade. Works well for us. Not as portable as other options but we like hot meals even when we travel...
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Natalia
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| Posted: May 09 2008 at 4:54pm | IP Logged
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Lots of ideas here.Thanks.
Anne, I love your combination for a trail mix.
Can you guys share some pasta salad recipes? Maryathome, what are potstickers?
What about empanada recipes? When I think empanadas I think the Dominican kind I grew up with. They are fried, unhealthy but Oh so good! Not a good lunch fare tough.
Stef, I like your idea of a subway sandwich and have everyone assemble their own. BTW, what is kimbap? what is viand? (sounds like the Spanish word vianda)
Thanks,
Natalia
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MaryatHome
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| Posted: May 09 2008 at 7:11pm | IP Logged
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Potstickers are chinese dumplings, filled with shredded veggies and minced meat. They are in those thin pasta-like wrappers. They are steamed (when fresh) and then placed in a frying pan and slowly toasted in a little oil until the bottom is golden brown and crunchy. They are served with a sweetened soy dipping sauce.
I am much too lazy to make them from scratch (since I did ONCE), and just buy mine frozen at Costco. These are boiled, then put into the frying pan. The sauce comes frozen in smaller packets when you get them this way.
If you want to try them before you get the big giant economy bag, I have seen various brands in the frozen department at some grocery stores.
As for pasta salads, we like an italian-style made with tri-color rotini, sweet peppers, onions, tomatoes, tuna, and italian vinaigrette.
We also like whole wheat noodles tossed with a peanut butter sauce, shredded carrots, peas, chopped steamed broccoli, and green onions. Sometimes I use that broccoli slaw mix, lightly sauteed, for the veggies. Depending on who is eating, shredded cooked chicken or cubed and sauteed extra-firm tofu is also good.
I think traditional empanadas are fried, but I just make the "pastie" with pie crust or frozen bread dough (or the dreaded refrigerator biscuit), and fill with cooked meats, veggies, onions, etc., and bake them. You can use whatever filling appeals to you. We've had pizza toppings and spaghetti sauce for a "calzone" style, or taco-style ones, too.
Hope that gives you some ideas
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Servant2theKing
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Chicken salad, loaded with diced celery, onion, red pepper, marinated with lite Italian dressing; then add lite mayo, salt and pepper to taste, and sliced or slivered almonds. Sliced grapes are also nice. Serve on crackers, bread or tortillas.
Pasta salad, loaded with meat or tuna and lots of veggies, served in cups.
I make something called strombolini, which is like a rolled up pizza (made similar to cinnamon rolls)... they're very portable and delicous hot or cold. Do a search online for strombolini and you should be able to find recipes. Otherwise, just make bread or pizza dough...roll it out into a rectangle about one half inch thick. Layer with favorite pizza toppings, cheese and seasonings if desired. Some people add sauce, but I tend to prefer them without and use a sauce for dipping instead. Gently roll from front to back, guiding the dough and toppings to form a filled roll, that you then slice into 1 in. rolls and place in a greased baking pan and let rise 15-30 min. Bake at 400 degrees for approx. 15 min. You can vary ingredients and experiment to come up with many combinations. I often add seasonings and minced garlic to the dough, and then brush with butter after baking and add extra seasoning and parmesan on top. These also freeze very well and are quite handy to pull out of the freezer at the beginning of a busy day.
Yogurt, string cheese, pretzels, homemade bread and cheese are standbys we often rely on until we can have a more substantial meal at home.
Keep a stash of travel food and the items you regularly need already packed and ready...you'll find feeding your family on the road much less burdensome. We travel an hour each Sunday for Mass and usually pack a meal, or at least snacks, to tide us over on the return trip. I have one basket always filled with plates, cups, napkins utensils and keep a second one ready to fill up quickly from a shelf of items reserved for such occasions. Keeping foods for such times together in the frig. also helps. It can also be easier if you make it a practice to incorporate preparing food for "travel meals" into your regular meal prep. We have found that we feel much healthier eating food prepared at home than we do if we eat out.
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Lauri B
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My son loves making pepperoni rolls. (Bread dough in golf-ball sized portions and flattened, put a slice of pepperoni, a bit of sauce and some cheese in it, roll/fold the dough around the stuffing. Let rise until double in size, bake as you would dinner rolls. He makes dozens at a time and they freeze perfectly. Not the healthiest, as they're basically PIZZA *grins* but very portable and the kids enjoy them.
I always take two hard-cooked eggs for my own lunch when I'm on the go, along with a little thermos of tea.
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4Real Forums : Our Lady's Loom, Larder, and Laundry
Topic: Your Favorite Portable Lunches
