Cookies That Travel Well Can Help Solve the School Lunch Dilemma
Back to school season means the return of the noontime dilemma, “What’s for lunch?”
Many parents will opt to send children to school with lunches packed with fresh, wholesome ingredients from home. If you do, consider some of the following tips from the USDA’s Meat and Poultry Hotline. If you have questions regarding this subject or any other food safety issue contact the hot line at (800) 535-4555.
The hot line is a toll-free consumer service which can be reached weekdays from 10 a.m. to 4 p.m. Eastern Daylight Time. The hot line also provides access to a telecommunications device for the deaf.
Packing a safe lunch to be held in the classroom, locker or for a field trip can present a challenge. Home-prepared lunches packed in brown bags are not advisable since they don’t retain heat or cold and, therefore, provide an environment conducive to the spread of germs.
A Different Problem
Lunches prepared for travel present a different problem. The school usually requests that the field-trip lunch be packed in a disposable container. The bag lunches are then subjected to a bus ride, squashed in with many other lunches and often stored unrefrigerated upon arrival.
To decrease the possibility of germ spreading, make sure everything--hands, utensils and counter tops--are clean when preparing the lunch. Freeze packaged lunchmeat sandwiches or store with something cold like a piece of fruit or a frozen disposable beverage to keep the meat sandwich at a safe temperature. Pita, whole grain, rye or pumpernickel are sturdy breads and stand up well during freezing.
Avoid meat or egg-based salads, sandwich spreads or home-cooked meats. Canned meats in one-serving size container are a better choice. The old stand-by, peanut butter and jelly, is a safe choice but tends to get crushed. Other good lunch-box selections include sunflower seeds, nuts and raisins--which are more nutritional than chips--and sturdy fruits like apples and oranges.
Dessert Options
Dessert can also present a problem. Avoid home-prepared puddings and other custard-based desserts that require refrigeration unless the proper thermos is used. Make sure to check the seal around the stopper to make sure it fits tightly to retain either cold or heat if soups are sent along. Another option is to select prepared puddings packaged in individual containers.
Cookies are usually a safe option. And nutritionally speaking, homemade cookies are a better value when made with wholesome ingredients like whole-grain cereals, honey, peanut butter, nuts and fruits.
Here are some cookie recipes with back-to-school lunches in mind. They are chock-full of healthful ingredients that provide children with the added snack calories they require for normal growth and development. For adults who may find these calorie counts a little high, try making smaller or serving fewer cookies.
PRUNE COOKIES
3/4 cup butter, softened
1/3 cup honey
1/4 cup brown sugar, packed
2 eggs
1 teaspoon vanilla
2 cups oats
3/4 cup whole-wheat flour
1/3 cup bran
1/2 teaspoon baking soda
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
1/4 teaspoon salt
1 cup chopped pitted prunes
1 cup chopped walnuts
Cream butter, honey, sugar, eggs and vanilla in mixer bowl. Combine oats, flour, bran, soda, cinnamon, nutmeg and salt. Mix into creamed mixture. Stir in prunes and walnuts. Drop by generous spoonfuls onto 2 non-stick baking sheets. Flatten to about 1/2-inch. Bake at 350 degrees 15 minutes or until lightly browned. Cool on racks. Store in airtight container. Securely wrapped, cookies can be frozen. Makes 12 large cookies.
PER SERVING: 335 calories; 6 gm protein; 37 gm carbohydrate; 20 gm fat; 257 mg sodium; 245 mg potassium.
USRDA
Protein 09% Riboflavin 08% Vitamin A 17% Niacin 06% Vitamin C 03% Calcium 04% Thiamine 14% Iron 12%
OATMEAL COOKIES
3/4 cup shortening
1 cup brown sugar, packed
1/2 cup granulated sugar
1 egg
1/4 cup water
1 teaspoon vanilla
1 cup sifted flour
1 teaspoon salt
1/2 teaspoon soda
3 cups oats
Combine shortening, sugars, egg, water and vanilla and beat until creamy. Sift together flour, salt and soda and add to creamed mixture. Blend well. Stir in oats and drop by teaspoonfuls onto greased baking sheet. Bake at 350 degrees 12 to 15 minutes. Makes 5 dozen cookies.
PER SERVING: 112 calories; 2 gm protein; 16 gm carbohydrate; 5 gm fat; 70 mg sodium; 50 mg potassium.
USRDA
Protein 02% Riboflavin 02% Vitamin A 00% Niacin 01% Vitamin C 00% Calcium 01% Thiamine 04% Iron 04%
HONEY ICE COOKIES
1/2 cup butter, softened
1/2 cup honey
1 egg
1 3/4 cups oats
2/3 cups whole-wheat flour
1 teaspoon ground cinnamon
1/2 teaspoon salt
1/4 teaspoon baking soda
Glaze
Beat together butter, honey and egg until well blended. Combine oats, flour, cinnamon, salt and soda. Add to creamed mixture and mix well. Let dough stand 10 minutes. Drop by rounded teaspoons onto non-stick baking sheet. Bake at 375 degrees 8 to 10 minutes or until golden brown.
Immediately remove to wire rack and cool completely. Drizzle with Glaze. Makes 12 servings.
Glaze
1 cup powdered sugar
1 tablespoon honey
4 teaspoons milk
Combine sugar and honey in small bowl. Stir in milk until blended and smooth.
PER SERVING: 247 calories; 4 gm protein; 40 gm carbohydrate; 9 gm fat; 203 mg sodium; 97 mg potassium.
USRDA
Protein 06% Riboflavin 03% Vitamin A 07% Niacin 03% Vitamin C 00% Calcium 02% Thiamine 09% Iron 06%
WHEAT GERM-PEANUT BUTTER CRISPS
3/4 cup butter, softened
1/2 cup crunchy peanut butter
1 cup brown sugar, packed
1 egg
1 teaspoon vanilla
1 cup flour
1 cup wheat germ
3/4 cup quick-cooking oats
1 teaspoon baking soda
1/2 teaspoon salt
1/4 cup granulated sugar
Beat together butter, peanut butter and brown sugar until light and fluffy. Beat in egg and vanilla. Combine flour, wheat germ, oats, soda and salt. Gradually mix into peanut butter mixture. Shape level tablespoons of dough into 1 1/4-inch balls. Place on ungreased baking sheets. Flatten to 3/8-inch thickness with bottom of glass dipped in sugar. Bake at 350 degrees 8 to 10 minutes. Cool on racks. Makes 16 servings, 3 cookies each.
PER SERVING: 258 calories; 6 gm protein; 29 gm carbohydrate; 14 gm fat; 297 mg sodium; 182 mg potassium.
USRDA
Protein 09% Riboflavin 06% Vitamin A 08% Niacin 10% Vitamin C 01% Calcium 03% Thiamine 13% Iron 09%
PEANUT BUTTER-BRAN COOKIES
2 cups flour
1 1/2 cups whole bran cereal
1 tablespoons baking powder
1/2 teaspoon salt
1 cup granulated sugar
1 cup brown sugar, packed
3/4 cup creamy peanut butter
3/4 cup butter, softened
2 eggs, lightly beaten
Stir together flour, bran, baking powder and salt in medium bowl. Set aside.
Thoroughly blend sugars in small bowl and set aside.
Beat peanut butter and butter in large mixer bowl on medium speed until well blended. Gradually add sugar mixture and beat on medium speed until well blended. Add eggs and beat well. Stir in flour mixture. Roll out on lightly floured board to 1/8-inch thickness. Cut with floured 2 1/1-inch cookie cutter. Bake on ungreased baking sheets at 375 degrees 10 to 12 minutes or until brown. Cool on wire racks. Makes 24 servings, 3 cookies each.
PER SERVING: 219 calories; 4 gm protein; 30 gm carbohydrate; 11 gm fat; 246 mg sodium; 129 mg potassium.
USRDA
Protein 06% Riboflavin 10% Vitamin A 09% Niacin 13% Vitamin C 04% Calcium 05% Thiamine 11% Iron 07%
NUTTY APRICOT PENNIES
1/2 cup peanut butter
1/2 cup dried apricots
1/4 cup non-fat dry milk
2 tablespoons honey
1/4 cup shredded coconut
Place peanut butter, apricots, milk and honey in food processor container. Process until well blended and mixture forms ball. Shape into roll about 1 1/2 inches in diameter. Roll in coconut. Chill at least 1 hour. Slice into pennies about 1/4-inch thick. Makes 8 servings, 3 pennies each..
Note: Mixture can be blended with spoon, if desired, but apricots should be finely chopped first.
PER SERVING: 148 calories; 5 gm protein; 14 gm carbohydrate; 9 gm fat; 112 mg sodium; 226 mg potassium.
USRDA
Protein 08% Riboflavin 04% Vitamin A 18% Niacin 13% Vitamin C 02% Calcium 04% Thiamine 02% Iron 05%