All parents know how difficult it is to please children when it comes to finding on their school lunch recipes. While the lunch should be healthy and packed with nutrients, it also needs to be well-presented and appealing to be eaten. This might be challenging at times! However, the following USDA school lunch recipes might enrich the repertoire of school lunches. They are tasty, quick to prepare (under 1 hour), full of vitamins and nutrients as recommended by USDA, and easy to remember!
The first three recipes have the measurements for 1 serving, so you can multiply the important ingredients to prepare a greater quantity for more children and or more days in a row (and freeze the meal). These meals can be supplemented by a light salad, quality chocolate, and nuts bar, or a piece of fruit.
Vegetable Patties With Potatoes
You will need:
- 0.3 lb of vegetables (kohlrabi, carrots, spinach, cauliflower, etc.)
- 1 tablespoon of butter
- 1 tablespoon of plain flour
- 3.3ozof whole milk
- a pinch of mace
- sea salt and freshly ground pepper
- 1 egg + egg to wrap
- frying oil
- boiled buttered potatoes
- tartar sauce when served
Steps for preparation:
- Boil the vegetables in salted water until tender and grind fine. (If you want the vegetable structure to stand out more, grind roughly.) In a buttered saucepan, froth the flour and add milk to the roux while stirring.
- Season with nutmeg, salt, pepper, and stir until the béchamel thickens. Stir vegetables, remove from fire. After partial cooling, mix the eggs and allow them to cool in the refrigerator.
- Finally, make patties out of the solidified mass and wrap them in eggs and bread crumbs. Fry in hot oil and serve with boiled potatoes and tartar sauce.
What You Will Need:
- 0.5 lb of potatoes, peeled, dried and grated
- 0.5 lb of grated zucchini
- 4 ½ tablespoons oatmeal
- 1 egg
- 1 tablespoon of plain flour
- 1 whipped garlic clove
- 1 teaspoon of salt and pepper
- 1 tablespoon of dried marjoram
- 1 tablespoon of lard or frying oil
Steps To Make Zucchini Pancakes
First of all, mix the potatoes and zucchini in a bowl with flakes and let stand for about half an hour to soak the flakes. Then mix with egg, flour, garlic, salt, pepper, and marjoram for dough.
Heat the medium in a medium flame pan (adjust the amount of fat to the pan type – a spoon or two is enough for non-stick). Then put the dough on it for up to two tablespoons and shape it into patties. Adjust the number of potato pancakes to the size of the pan so that they cover as large a surface as possible but do not touch. Bake them from both sides until acquiring golden color.
Spaghetti with Veal Meat Balls
List of Ingredients:
- 1 lb of minced veal meat
- ¼ cup of grated parmesan cheese
- 2-3 crushed garlic cloves
- 1 lightly whipped egg
- 2 teaspoons chopped smooth leaf parsley
- 1 teaspoon sea salt and freshly ground pepper
- 1 tablespoon of virgin olive oil
- 1 small, finely chopped onion
- ¼ cup of tomato purée
- 1 can of sliced tomatoes
- 2.0 oz beef broth
- 2 sprigs of basil
- 1 cup of spaghetti grated parmesan for sprinkling
How to Proceed?
- Mix the meat, parmesan, garlic clove, egg, parsley, salt, and pepper. make walnut-sized balls and place them in a refrigerator for 20 minutes with the film wrapped around them.
- Heat a tablespoon of olive oil in a saucepan and fry the onions and the remaining garlic cloves for about 4 minutes. Add tomato puree, tomatoes, broth, and basil. Boil for about 35 minutes until the sauce thickens. Remove the basil and add salt and pepper. Boil the pasta in larger amounts of salted water for a bite or al dente. Strain and keep warm.
- Heat the remaining oil in a pan and sauté the meatballs in portions from all sides. To make sure the balls are completely cooked, cook them in the sauce for 5-10 minutes. This will give it an even better taste. Let the excess fat drip and serve with pasta and sauce. Sprinkle with parmesan to taste.