Watermelon Pops

I just had to share one of my newest ideas.  I did this at my daughters 4th birthday party.  It was a huge hit.  Because of that we have done it for our growth group as well.  It is just a cool way to hold and handle the watermelon.  The kids just love it.  It makes it so easy for them to eat it.  So give this a try this summer to have your watermelon pops!!!

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CHICKEN YUMSTICKS

These drumsticks, which have a flavorful coating of spiced bread crumbs and grated Parmesan cheese, are perfect lunch-box finger food. You can make sure the chicken stays cold until lunchtime rolls around by packing it with a frozen juice box or a freezer "blue ice."

Ingredients
1/3 cup Italian-style bread crumbs
1/3 cup grated Parmesan cheese
1/8 tsp. black pepper
8 chicken drumsticks
1/3 cup plain yogurt

Directions
Preheat the oven to 375 degrees and lightly butter a baking sheet. In a shallow dish or pie plate, mix together the bread crumbs, Parmesan cheese and pepper.

Using a pastry brush, carefully coat each drumstick with the plain yogurt. Next, roll the drumsticks in the bread crumb mixture until evenly coated. Arrange the drumsticks on the prepared sheet.

Bake for about 60 minutes or until the juices run clear when the meat is pierced with a fork.
Cover the drumsticks with aluminum foil or plastic wrap and refrigerate for up to 2 days. Makes 8 drumsticks.

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PIZZA IN A PITA

Few foods have a higher lunchtime approval rating than pizza. This one, with the main attractions packed inside pita bread, can be served plain for finicky types or loaded with extras, such as pepperoni, olives, or peppers, for daredevils.

Ingredients

1 whole-wheat pita bread
1/4 cup grated mozzarella cheese
2 tbsp. pizza or tomato sauce

Directions

Preheat the oven or toaster oven to 350 degrees. Split the pita bread halfway around the edge and spoon in the cheese, tomato sauce, and any toppings. Wrap the pita in aluminum foil and bake for 7 to 10 minutes or until the cheese melts. Makes 1 serving.

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FOUR-CHEESE PITA POCKET

FOUR-CHEESE PITA POCKET

This pocket sandwich is packed with an Italian-seasoned blend of four cheeses. If you want to add a little extra oomph, spread on some of your child's favorite spicy mustard.

Ingredients

1/4 cup ricotta cheese
2 tbsp. grated mozzarella cheese
2 tbsp. grated provolone cheese
2 tsp. grated Parmesan cheese
1/8 tsp. dried basil
Pinch of dried oregano
Dash of black pepper
1 pita bread pocket

Directions

Preheat the oven to 350 degrees. In a bowl, stir together the cheeses, herbs, and pepper. Split the bread halfway around the edge and fill it with the cheese mixture. Wrap the sandwich in aluminum foil and bake for about 10 minutes or until heated through. Makes 1 serving.

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BOLOGNA BOAT

Bologna may not be included on most parents' Top Five Sandwich lists, but children recognize the true worth of this lunchtime standby. This version--which comes dressed as a hot dog--tastes great accompanied by a few potato chips and a pickle.

1 tsp. mustard
1 slice bologna (or turkey bologna)
1 slice American cheese
1 hot dog bun

Spread the mustard onto the slice of bologna. Top with a slice of cheese and roll them together. Place the roll in the hot dog bun and wrap it in aluminum foil. Makes 1 serving.

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Pretzel Kabobs (Kids Lunches)

·         Ham, turkey, and cheese rolled up together, sliced, and skewered with pretzel sticks

·         1/2 cup mandarin oranges

·         1/2 cup shelled edamame

·         1 container (4 ounces) fat-free chocolate pudding

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