5 Recipes for Healthy School Supplies for Unloved Children Eat Rice

Contents:

• Medical Video: 4 INDIAN LUNCH BOX IDEAS l KIDS LUNCH BOX RECIPES l KIDS TIFFIN l VEG LUNCH BOX
  

Medical Video: 4 INDIAN LUNCH BOX IDEAS l KIDS LUNCH BOX RECIPES l KIDS TIFFIN l VEG LUNCH BOX

It's not the kids whose names don't refuse to eat rice. That is why most school supplies are usually only filled with instant noodles or "packages" of chicken nuggets and sausages instead of eating rice. It's full, but on the other hand you get annoyed mixed with worry because the nutritional intake is certainly not good enough to support the child's growth process.

Well, to get around the little one's dislike of rice, you can mix the provisions of school children who are free of rice but still healthy and filling. In this way, you no longer need to feel upset about the adequacy of children's nutrition while studying at school. Here are some creations for school children for children not fond of eating rice.

Creation of school supplies without rice but nutrient dense

1. Mini pizza

Length of preparation: 45 minutes

Portion: 10 pieces for 2-3 people

What you need:

• 1 pack (500 grams) of ready-made frozen bread dough, leave it at room temperature until softened
• 60 ml pizza sauce / bottled pasta sauce
• 120 grams of grated mozzarella cheese, for two
• 100 grams of sheet smoke, cut into small boxes
• 1 tablespoon of olive oil
• 2 tablespoons of grated parmesan cheese
• 1 small tomato, diced
• 1 small green paprika, cut into cubes
• 8-10 canned mushroom fruit, rinse and slice thinly

How to make:

1. Preheat oven 232ºC (450ºF)
2. Cover the tray with cooking oil evenly
3. Flatten the pizza dough on a cutting board that is sprinkled with flour, until it's about enough
4. Apply the pizza / pasta sauce evenly on the entire surface of the pizza
5. Sprinkle with vegetable topping according to taste, except mozzarela cheese (for final decoration).
6. Decorate with pieces of smoked meat on top
7. Roll the bread mixture from bottom to top like a roll, cut it crosswise until you get 10 slices of mini pizza
8. Place the slices with the position of the former knife blade on the bottom side of the grill tray
9. Lubricate with oil
10. Sprinkle with parmesan cheese and leftovers from mozzarella cheese
11. Bake until golden yellow, approximately 15 minutes
12. Serve enough in a child's lunch box; Accompany with fresh apple or orange slices and box milk

Note: You can prepare the pizza mixture from the night before putting it in the refrigerator to shorten the time, and put it in the grill in the morning.

2. Peanut butter sushi roll

Length of preparation: 15 minutes

Portion: 8 pieces

What you need:

• 2 tablespoons fine peanut butter (creamy variant)
• 2 tablespoons of your child's favorite fruit jam; strawberries, blueberries, etc.
• 2 buckets of whole wheat bread

How to make:

• Remove the edges of the bread. By using a rolling pin or food jar, spread the bread until it's completely flat
• Apply 1 tablespoon of peanut butter and 1 tablespoon of fruit in each slice of bread
• Roll every sheet of bread like a roll of bread. Cut each roll of "sushi" into 4 parts
• Arrange into the lunch box for the school children and serve with a box of fruit juice and a child's favorite piece of fresh fruit

3. Pizza noodles with vegetables

Length of preparation: 15 minutes

Portion: 12 pieces

What you need:

• 180 grams of frozen peas
• 250 grams of Hokkien noodles are wet, pour hot water, drain
• 30 grams of self-raising flour
• 60 ml of fresh white milk
• 2 eggs, lightly shake
• 25 grams of grated parmesan cheese
• 1 red bombshell, finely chopped
• 4 tablespoons of vegetable oil
• Cherry tomatoes and boiled carrots, matches for the assisted menu

How to make:

1. Place the peas in a heat-resistant bowl. Flush with boiling water. Let stand for 2 minutes or until it turns bright green and soft. Drain well. Rinse under cold water. Return to the bowl. Crude mash peas with a fork. Add noodles, flour, milk, eggs, parmesan cheese and red bomb. Season with salt and pepper. Stir the mixture until smooth.
2. Heat oil in medium heat. Spoon the dough with a small vegetable spoon, put it in the pan and smooth it into a circle. Repeat for frying 4 pieces. Cook for 2 minutes or until it turns golden brown. Turn back. Cook for 2 minutes or until the gold is underneath. Lift and drain. Repeat until all the dough runs out.
3. Serve in the school lunch box with the tomato and carrot "salad" and box milk.

4. Japanese-style noodles with vegetables and chicken

Length of preparation: 40 minutes

Portion: 2-4 people

What you need:

• 1 carrot, peel and cut a match
• 150 grams of peas
• 2 tie bokchoy, slice lengthwise
• 1 pack of dried soba noodles
• 6 chives, thinly sliced
• 1/2 cucumber, peel and cut matches
• 1 tablespoon of sesame oil
• 2 tablespoons of apple vinegar
• 1 1/2 tbsp soy sauce
• 2-4 hard-boiled eggs, split in two
• 1 fruit (250 grams) boneless and skin chicken breast, boil 15-20 minutes in a vegetable broth. Cut into cubes

How to make:

1. Fill the pan with water and bring to a boil. Add carrots and 1 tablespoon salt. Boil for 30-60 seconds. Lift with a filter and drain. Rinse the carrot under cold water to keep the texture crisp and the color still fresh. Set it aside.
2. Re-boil the carrot cooking water, and add the peas. Boil for 30 seconds then lift with a filter and drain. Rinse the peas under cold water to keep the texture crisp and the color fresh. Set it aside.
3. Return boiled carrot water, and enter bokchoy. Boil for 30 seconds then lift with a filter and drain. Rinse bokchoy under cold water to keep the texture crisp and the color fresh. Set it aside.
4. Return boiled vegetable water and add soba noodles, cook according to the instructions on the package (usually 5-8 minutes to al dente). Drain, cool, and set aside in a large bowl. Add carrots, bokchoy, peas and pieces of chicken breast. Add chives and cucumber slices, mix well.
5. Pour sesame oil, apple vinegar and soy sauce over the noodles. Stir well.
6. Serve in a school lunch box, decorate with egg slices and serve with a box of milk.

5. Avocado rolls

Length of preparation: 10 minutes

Portion: 1 person

What you need:

• 1 sheet of wet tortilla
• 2 tablespoons mayonnaise
• 2 ounces of smoked meat
• 1 sheet of cheese, cut to length
• 50 grams of green Romaine lettuce, roughly chopped
• 1 small size avocado
• 1 small tomato, cut into small cubes
• 1/2 lemon, take the juice to taste
• 1/2 green paprika, cut into cubes
• 1/2 small woterl, diced

How to make:

To make avocado jam:

1. Scrape the avocado meat clean of the skin, mash it roughly and add a little lemon juice. Stir well.
2. Add tomatoes and other vegetables. Set it aside

To make rolls:

1. Hold the tortilla bread and apply it with mayonnaise, leaving a little space on the edges
2. Apply avocado jam over the mayonnaise, sprinkle with minced lettuce
3. Add sliced ​​bacon and sliced ​​cheese over the vegetables
4. Roll tortillas tightly and tightly, split in two
5. Serve in the lunch box for school children, accompanied by pieces of fruit pudding and box milk.