When my family is feeling a little overwhelmed at school or work, I like to surprise them with a little something unexpected for lunch.  Who says lunch has to be soup or a hot-dish?  How about a wonderful dessert instead!  Don’t you think they deserve it?  There will be smiles on your family’s faces when they walk through that door tonight!

2 C apples, peeled, cored and cut into small chunks
1 C fresh cherries
1/4 C dried cherries
3/4 C sugar
3 tbsp corn starch
1 C all purpose flour
1/2 C brown sugar
1/2 tsp cinnamon
1/2 C butter

Place the apples in a large mixing bowl.
Add the fresh and dried cherries and toss to combine. 
Sprinkle in the sugar and corn starch.
Mix the ingredients together being sure that all are combined well.
Coat a square baking pan with a non stick cooking spray.
Heat the oven temperature to 375 degrees.
Place the apple cherry mixture into the prepared dish.
In a separate bowl combine the flour, sugar and cinnamon.
Cut in the butter using two knives or a pastry blender until the mixture becomes crumbly.
Cover the top of the apple cherry mixture with the crumbly mixture.
Bake 40 minutes or until a light golden brown and bubbly.
Place in a warmed Thermos to go.

Serves 4

Try to find cherries that have no pits.  If they are not available, you can either cut the cherries in half and remove the pits or use Maraschino cherries that have been drained well. 
 

The word casserole usually scares my kids a bit, but this is one casserole that will have your little ones asking for more. The combination of cheese and sour cream sets this casserole apart and makes it the perfect kid-friendly lunch. It’s guaranteed your whole family will come home with their Thermos empty!

1 (16 oz) pkg. of frozen carrots, cauliflower and broccoli (or any mix your kids will like)
1 (10.75 oz) can cream of chicken soup
1/3 C sour cream
1 C cheddar cheese, shredded
1 (2.8 oz) container of French fried onions
1/4 tsp. pepper

Cook the vegetables as the package directs.
Be sure to drain the vegetables well.
Place the drained vegetables in a large mixing bowl.
Spray a baking pan with a non stick cooking spray.
Bring the oven temperature to 350 degrees.
Pour the soup and sour cream in bowl and blend together well. 
Pour mixture in with the vegetables and stir together.
Sprinkle in 1/2 cup of the cheese and 1/2 of the French fried onions.
Add the pepper.
Stir together well making sure all the vegetables are covered and the mixture is of a creamy consistency.
Pour into the prepared baking pan.
Bake 30 minutes.
Remove from the oven and layer the top with the remaining cheese and onions.
Return to the oven and continue baking 8 minutes or until the cheese has completely melted.
Place in a warm Thermos.

Serves 4

Because this is so creamy, kids seem to eat it up never knowing that it contains those dreaded vegetables you keep insisting they eat!  All’s fair in the nutrition battles.
 

If your family is like mine, sometimes just a big ol’ helping of fried potatoes is all it takes to put a smile on their face in the middle of a busy day.  These are plenty tasty, but are oven baked so they are a bit healthier than your typical french fries or potato chips.  Enjoy your roasted potato wedges with a little of your favorite dipping sauce, and the rest of the day will be so much brighter!

4 russet potatoes, cleaned and cut into “logs”
1/2 C butter, melted
1 C seasoned bread crumbs
2 tsp olive oil

Cover the potato logs with the melted butter.
Place the bread crumbs in a shallow dish.
Roll the potato logs in the bread crumbs to completely cover.
Place the olive oil on a cookie sheet or shallow baking pan.
Lay the potato logs in a single layer on the prepared sheet.
Bring the oven temperature to 350 degrees.
Roast the potato logs 15 minutes.
Turn and continue roasting for 10 more minutes or until a golden brown.
Place in thermos that has been pre-warmed.

Serves 4

Don’t forget to add the ketchup, sour cream, ranch dressing, or any favorite dipping sauce to the lunch box for a little extra treat.

You know how nice it is to open up a big ol’ pot of Sloppy Joes that have been simmering on your stove, plopping a spoonful on a bun, and sitting down to enjoy a couple helpings at the end of a long day.  Well, it’s just as enjoyable in the middle of the day right there at your desk or lunch table.  Carry a Thermos of these Sloppy Joes (and a napkin!) with you to work or school and you’ll never go hungry.

1 lb ground beef
1 small onion, chopped
1 small green pepper, chopped
3/4 C ketchup
1 tsp yellow mustard
3 tsp brown sugar
1/2 tsp garlic powder
1/2 tsp salt
1/4 tsp pepper
buns for serving

Place the skillet over medium heat.
Crumble the ground beef in a large skillet.
Add the onion and green pepper.
Brown the meat for 15 minutes being sure to stir often.
The onion and green pepper will be slightly tender.
Drain the excess fat off with a paper towel.
Pour in the ketchup and mustard.
Stir in the brown sugar until dissolved.
Sprinkle in the garlic powder and stir to incorporate the ingredients.
Reduce the heat to low and continue cooking 20 minutes or until heated through.
Add the salt and pepper and stir to mix.
Place in a warm thermos.

Serves 4

This is a great kid-friendly recipe.  Be sure to put a bun in the lunch box, add some chips and a cool fruit salad to balance out the meal.

Marinading chicken is a great way to add flavors that are guaranteed to please kids, and adults, too!  A classic Italian dressing marinade is always a good place to start, and the sweet honey and lime are a great place to finish. Wait until your family opens their Thermos at lunch today!  Oh, the aroma…

1 lb chicken breast halves, boneless and skinless, cut into 1″ strips
1/2 C Italian dressing
1 1/2 tsp honey
1 tsp lime juice
2 tsp canola oil

Whisk the dressing, honey and lime juice together in a glass bowl. Pour into zipped storage bag.
Add the chicken strips and seal the bag.
Turn the chicken over several times until it is well coated.
Place in the refrigerator 1 hour to marinade.
Remove the chicken strips from the marinade.
Discard the leftover marinade.
Place the oil in a large skillet over medium high heat.
Add the chicken strips to the oil.
Cook the chicken strips 18 minutes or a light golden brown and juices run clear when pricked with a fork.
Layer the chicken strips in a warmed thermos.

Serves 6

Kids really gobble these up fast.  They can just open the thermos, pop them right in their mouth, and go.  See if you can slow them down a bit by sending a little honey mustard or barbecue sauce as a dip.

You know when folks bring baked beans to a potluck, and there’s that one particular baked bean dish unveiled and everyone is drawn to the aroma?  This little quick and easy Thermos-ready baked beans and franks dish has that same spicy-sweet and tangy taste that makes those potluck casseroles a winner every time.

2 tsp butter or margarine
3 tbsp onion, chopped
1 (16 oz) can baked beans
1 (16 oz) pkg. hot dogs, chopped
1/3 C brown sugar
1 tsp prepared mustard
1 tsp celery salt

Place the butter in a skillet over medium heat.
Allow the butter to melt completely.
Add the onion and cook about 5 minutes or until fork tender.
Stir in the beans and chopped hot dogs.
Add the brown sugar, mustard and celery salt.
Stir until well combined and the brown sugar has completely dissolved.
Bring the oven temperature to 350 degrees.
Spray a casserole dish with a non stick cooking spray.
Place the mixture into the casserole.
Bake 30 minutes, stir once in awhile, until completely heated through.
Place in a warm thermos.

Serves 4

What child doesn’t like beans with hot dogs.  This complete with a side salad will have the kids, and adults, begging for more.

Say “pea soup” to just about any kid and watch them disappear from the table.  Can there really be a kid-friendly recipe for pea soup that doesn’t skimp on flavor or nutrition?  With all the wonderful ingredients that make up a traditional pea soup, your kids will be surprised at their own reaction to this warm and filling soup.  You might not want to tell them it’s pea soup until after they’ve tried it!

3 tbsp canola oil
2 garlic cloves, minced
1 onion, chopped
1 stalk celery, chopped
1 (15 oz) can peas
2 (14.5 oz) cans chicken broth
1 bay leaf
2 oz ham, diced
3 potatoes, peeled and cubed
3 carrots, chopped
1 tsp salt
1/2 tsp pepper

Place the oil in a large skillet over medium heat.
Once the oil is hot add the garlic and onion.
Cook about 5 minutes or until the onion become translucent and slightly tender.
Remove and place in a large pot over medium heat.
Add the celery and peas.
Pour in both cans of chicken broth.
Place the bay leaf into the broth.
Stir in the diced ham.
Cover and cook over medium heat about 1 hour or until the peas are soft.
Add the potatoes and carrots.
Stir in the salt and pepper to completely combine into the soup.
Recover and simmer 20 minutes.
If the soup is too thick you can add ¼ water at a time until the soup reaches desired consistency.
Pour into a warm thermos.

Serves 6

Children really like this soup.  Give them some crackers or a peanut butter sandwich to make a full meal deal.