While we’ll all miss those carefree, unscheduled days of summer, September always brings with it a sense of a new year for the kids and an opportunity for us grown-ups to get organized once again.
As we all strive to eat better and “Cook once” so we can “Produce twice”, the same applies for kids’ lunches and healthy snacks. In the October newsletter, we tackle the challenge of getting kids onto healthier snacks and ditching the granola bars (yes, I know, groans from the audience but it can be done!)
When making kids’ meals, think about producing more than one meal option...
Cook up a batch of whole grain pasta to add to a homemade soup for an easy lunch (make a batch of soup ahead and freeze in single serving size containers), or heat and sprinkle with parmesean cheese for a quick version of “cheese noodles” they can take to school in a thermos; or have the noodles cooked and ready for a quick spaghetti dinner on one of your busier evenings (use the turkey meatball recipe from our "Triple Threat Turkey" trio for a delicious, protein-packed sauce!
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