School is back in session and now is the time to start brushing up on our lunch-box skills. I try to provide my guys with a little variety, while keeping it simple and healthy.

(Please share what works in your house so we can all benefit from easier lunch-box meals!)

Here are a few of our favorites:

•Kids do love to dip. Slice up fresh veggies - like carrots, celery, cucumbers, bell peppers - and serve with hummus or a nice yogurt dip. Include a whole wheat pita and a few cherry tomatoes and you have a winner.

•Wrap it! Wraps are an easy way to build veggies into lunch and use any leftovers from the previous nights dinner. I usually make a little extra chicken or salmon to use for lunches the following day. Using a whole wheat tortilla lightly spread cream cheese, pesto, or hummus over tortilla. Sprinkle with grated veggies, meat, cheese, a few spinach leaves and then wrap. Easy and an energizing meal!

•Hard boiled eggs. Eggs are one of those perfect foods. Packing a protein punch to get your kids though the day.

•Have a little fun. How about a Banana dog? Pack a whole wheat hot dog bun that has a little almond or peanut butter spread inside. Wrap up. Also include a banana in the lunch, so your little one can prepare their banana dog at the lunch table, surely to make the other kids drool! I add a little box of raisins for the kids to top the banana dog with. A little whimsy in a school day never hurt anyone.

•Dessert. Kids love when there is a little goodie in their lunch. Not wanting to give my kids a sugar crash I do watch what goes into that brown bag. I like to make a sweet for them that I like to call Back-to-School Bars. Good, wholesome, and easy. I like this recipe because I can fill it with nuts, dried fruits, or mini chocolate chips — really, whatever I have on hand. Make a batch for your students!

 Print This Recipe

Back to School Bars

1 1/2 cup whole wheat flour

1 teaspoon baking soda

1 1/2 cup oats

1 cup brown sugar

1/2 cup applesauce

1 egg

Add in a mixture of goodies, what ever you want. Add one cup total
Some suggestions include, raisins, dried cranberries, blueberries, pineapple, apricots, pumpkin seeds, chopped almonds,
shredded coconut, mini chocolate chips, or walnuts.

Heat the oven to 350 degrees. In a large mixing bowl, combine the flour, baking soda, oats, brown sugar, butter, egg, applesauce and cinnamon.

Stir the mix with a wooden spoon until you have a crumbly dough. Add your goodies, just one cup total.

Press the dough into a buttered 9- by 13-inch pan and bake for 17 minutes or until the center is set and the bars are slightly brown. Allow them to cool for 10 minutes before cutting. Makes 1-1/2 dozen 2- by 3-inch bars.

Enjoy!

Andrea Charroin was a trained baker and pastry chef in San Francisco before she and her family moved to Redding 11 years ago. After falling in love with Redding’s downtown, Andrea and husband Westley opened a little pastry shop, Rene-Joule Patisserie, across from the Cascade Theatre. For the three years Rene-Joule was in business, it was renowned for making everything from scratch, using the best ingredients and keeping with a seasonal menu. To this day, Andrea is asked about her Marathon Bars, Orange Twists and sourdough bread.

Copyright 2009 Andrea R. Charroin. Visit her blog at bakerslove.typepad.com

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