3 MORE Lunchbox Ideas Featuring Leftovers!
- Hey, guys, withback-to-school right upon us,
I thought you might be ready
for some new lunchbox inspiration.
So since my last video wassuch a hit with you all,
3 Lunches You Can Make From Leftovers,
I thought I would giveyou three more lunches
you can make from leftovers.
These could be thingsyou might already have
sitting in your fridge.
And special thanks to Keebler Club Bites
for sponsoring this videoand collaborating with me
on this episode.
So this time around, I wantedto give you some new ideas
that might get outside yourcomfort zone a little bit.
I find that sometimes it'sgood to push the envelope
when it comes to kids
because you need to getthem to try new things.
And my theory is givethem two to three things
that are familiar, that they like,
and then throw in something new.
A little curve ballthey may not have tried.
That way they might be moreapt to try the whole thing.
So most kids will eata ham sandwich, right?
And who doesn't love a bagel?
So I like to make this sandwich
when I have a little bit of leftover brie
sitting in the fridgefrom a weekend party.
All you do is you slice the bagel.
You could toast it if you wanted to,
or you could just leave it plain.
Then I spread some of the brie cheese
on both sides of the bagel.
Then add a little bit of apricot jam,
maybe about a teaspoon or so.
And then pile on top ofthat some black forest ham.
Now this might sound likea really strange sandwich,
but I'm telling you the combination
of the creamy brie, the sweet jam,
and then that salty ham
is so delicious.
It's familiar but thena little bit gourmet
in the right kinda way
that I think will really getyour kids excited about lunch.
And hey, Mom, it's agreat one for you, too,
as you're headed off to work.
Then to go with the sandwich,
I'm going to pack some Keebler Club Bites.
This is a new mini-sandwich cracker
that Keebler just introduced
that my kids are going nuts for.
They're made with 100% real cheese,
and they also come in thepeanut butter variety.
So one of my daughters likes the cheese,
and the other one likes the peanut butter.
So that way, it makesthe both of them happy.
However, if your schoolhas nut restrictions,
where you can't bringanything that has peanuts
or any kind of nut in it,
you might just stick with the cheese.
These crackers are great for the lunchbox,
but it's also a really goodsnack when you're on the go.
My girls love to eat them after school
when they're on their way to activities
because it's a little bit more filling
than a regular cracker.
Then I also like topack some grated carrots
and some raisins.
I love this because you don'treally have to prep a lot
in the morning.
All you do is grab a handfulof those grated carrots,
throw in the raisins,and you're good to go.
And then in the other compartment,
I'll throw in some blueberries
and some sliced raw almonds.
I love blueberries for fruit in a lunchbox
because, again, you don'thave to peel it or cut them.
They're so quick and easy,
you just pop them in a lunchbox.
And there you have it!
Lunch number one all ready to go.
So next up, if you have some leftover rice
sitting in your fridge,
you can turn that into adelicious stir fried rice.
All you're gonna do is takeout a large non-stick skillet.
And to that, you'regonna add two teaspoons
of some unflavored oil.
You could use vegetable oil,canola oil, whatever you have.
Then you're gonna add acup of your leftover rice.
Two tablespoons of frozen peas.
A quarter cup of grated carrots.
And then I take two broccoli florets
and just cut them intosmaller, bite-sized pieces,
and throw those in as well.
And then you can sautethat up a little bit,
just to get those vegetablesa chance to soften up
and for the rice to cookand get warmed through.
And then you're gonna add anywhere
from one to two tablespoons of soy sauce
depending on how saucy your kids like it.
Then for a little bit of flavor,
I like to add a quarterteaspoon of toasted sesame oil.
Okay, so then at this point,
your rice is pretty much ready to go.
What I do is I just pusheverything over to the side
to allow myself a clean area
where I'm gonna scramble my egg.
I do like to add a littlescrambled egg to this
just to give the kids alittle bit more protein.
But you could leave it asis just like this, too,
if you didn't want tot take this step.
But basically what I do is
I take an egg, stir it up in a cup,
and then slowly pour it into the pan.
And then give it a stir
and kind of scramble all the while.
That way, you won't kindof scramble up the rice
with the egg, and you'llget those nice curds of egg.
And then you can combinethe egg with the rice,
and there you go!
You've got a deliciouslittle lunch on your hand.
And then you can transfer it to a thermos.
Make sure you use a thermosthat will keep this warm
for at least four to five hours.
This is such a yummy little lunch
that sometimes, to tell you the truth,
I will have this for dinner.
If I'm running late and thereisn't much in the fridge,
this is a great one to whip up.
So now for the snacks.
This is an idea I came up with one fall
when my kids were kind of going nuts
with all the candy thatwas around from Halloween,
and they wanted candy in the lunchbox.
And I said, you know what?
I'm gonna make you MotherNature's candy bar.
And they were all like, ooh, what's that?
So here's how you make theMother Nature's candy bar.
You're gonna take somesliced apple wedges,
and put those in your lunchbox.
Then to that, you add either peanut butter
or almond butter.
Either one.
And I also pack raisins and some shredded,
unsweetened coconut.
And the idea is you take an apple.
You spread some peanut butter on top.
Add the raisins, and thenthe shredded coconut.
You know how candy usuallyhas some kind of nut,
something chewy, andsomething salty and crunchy.
Well, that way, it sort ofmimic the idea of a candy bar.
It is a great flavor combination.
So you may try it at your house,
and see if they findMother Nature's candy bar.
So there you have it.
Number two. A hot lunch ready to go.
Next up, if you have any mashed potatoes
sitting in the fridge froma Sunday night dinner,
I'm gonna show you how tomake a delicious and easy
potato corn chowder.
This is a great lunch idea
for when the weather starts to turn cold.
You can make a big batchof it on Sunday night
and have it last throughout the week.
So in a blender, you're going to add
a cup of your leftover mashed potatoes.
And a cup of either chicken broth
or vegetable broth if youwanna keep it vegetarian.
And then you're just gonna whirl that up
until everything is nice and blended.
And then you can check for consistency.
Depending on how thickyour mashed potatoes are,
you might need to add either more or less
of the broth.
Then you're just gonna pourthat out into a saucepan.
Add a quarter cup of frozen corn.
And then at this stage, Iwould taste it for seasoning.
So depending on how seasonedyour mashed potatoes were
when you made them,
you many need to add alittle bit of salt or pepper,
or they might just be perfect.
Then you can pour it into your thermos.
And then I like to add alittle bit of chopped parsley
on the top just for alittle bit of freshness.
And then for snacks,
I like to add some fresh mozzarella balls
and some cherry tomatoes.
And I also like to popin some raw cashews.
My kids love cashews
because they're just suchan easy nut for kids.
They're soft and easy to chew
and also have that nice kindof buttery flavor to them.
And then to stretch theirtaste buds a little bit,
I like to add sea saltand some dried rosemary.
And then for a fruit,
I like to add some sliced pears
topped with a little bitof pumpkin pie spice.
Especially at this time of year,
it's a really nice warming flavor.
If you live outside the U.S.
and you can't get pumpkin pie spice,
I'll leave you a link in the description
for how you can make your own.
And there you have it.
A tasty lunch idea made from
those leftover mashed potatoes.
I hope you guys give these lunches a try.
And let me know what you think.
And special thanks to Keebler Club Bites
for sponsoring this videoand collaborating with me
on this episode.
I'll see you back here next time.
Until then.
Get ready for Back-to-School with 3 MORE lunchbox ideas featuring leftovers! Special Thanks to Keebler Club Bites Mini Sandwich Crackers for sponsoring and collaborating with me on this video. #AD SUBSCRIBE for more great recipes! http://bit.ly/BethsEntertaining SUBSCRIBE to my gardening channel! http://bit.ly/InBethsGarden VISIT MY WEBSITE FOR PRINTABLE RECIPES: http://bit.ly/EWBWebsite PRODUCTS FREQUENTLY USED IN MY VIDEOS! These links go to Amazon where I am compensated on products sold at no cost to the consumer Rosle Garlic Press http://bit.ly/EWBGarlicPressYT Citrus Zester http://bit.ly/EWBZesterYT Lodge Cast-Iron Skillet http://bit.ly/EWBCastIronYT Small Glass Prep Bowls http://bit.ly/EWBPrepBowls John Boos Cutting Boards http://bit.ly/EWBBoardYT KitchenAid Mixer http://bit.ly/EWBMixerYT Cuisinart Food Processor http://bit.ly/EWBFoodProcessorYT Vitamix Blender http://bit.ly/EWBVitaMixYT All-Clad Pots and Pans http://bit.ly/EWBPotsYT Le Creuset 5 qt Dutch Oven http://bit.ly/EWBDutchYT All Clad Grill Panhttp://bit.ly/EWBGrillYT Pyrex Measuring Cups http://bit.ly/EWBPyrexYT All Clad Waffle Iron http://bit.ly/EWBWaffleYT SIGN UP FOR MY SUBSCRIPTION BOX! NOW TAKING ORDERS FOR THE DEC BOX! CLICK HERE https://goo.gl/2ibsPp LOOKING FOR THE LUNCHBOX? You can find it here: http://amzn.to/2jaXw5n (These links go to amazon where I am an affiliate partner) WATCH MORE BACK-TO-SCHOOL LUNCH BOX IDEAS! 3 Lunchbox Ideas featuring salads: http://bit.ly/2io9Ttk 3 Lunchbox Ideas Featuring Leftovers: http://bit.ly/2bPz8wO 3 Lunchbox Ideas featuring sandwiches: http://bit.ly/1K1FJRa BETH'S RECIPE FOR PUMPKIN PIE SPICE: http://bit.ly/2dTjMw4 BETH’S 3 MORE LUNCH BOX IDEAS USING LEFTOVERS! BRIE AND HAM SANDWICH Serves 1 INGREDIENTS: 1 plain bagel, sliced 1 slice brie 1 tsp apricot jam 2-3 slices black forest ham METHOD: Slice bagel in half. Spread cheese on bagel, add jam, top with 2-3 slices of ham. FRIED RICE: Serves 1 INGREDIENTS: 2 tsp vegetable oil 1 cup cooked brown rice ¼ cup grated carrots 2 tbsp frozen peas 2 broccoli florets, sliced 1 tbsp low-sodium soy sauce ¼ tsp sesame oil 1 egg beaten METHOD: Heat oil in a large non-stick pan. Add rice, add carrots, peas and broccoli, sauté for a few minutes. Add soy sauce. Add sesame oil. Move rice over to the side of the pan. Beat egg in a small glass and slowly pour egg onto clean side of pan, cook and scramble egg until cooked through, combine egg with rice. Transfer to a thermos to keep warm. POTATO CORN CHOWDER INGREDIENTS: Serves 2 INGREDIENTS: 1 cup mashed potatoes 1 cup vegetable or chicken broth ¼ cup frozen corn salt and pepper to taste fresh parsley, chopped METHOD: Place potatoes and broth in a blender and blend on high until smooth. Transfer to a small sauce pot, add frozen corn and cook until warmed through. Check for seasoning. Add salt and pepper to taste, and freshly chopped parsley. Transfer to a thermos to keep warm. ABOUT THIS CHANNEL Hi! I'm Beth Le Manach and I believe food tastes better when shared. Subscribe to my cooking channel, Entertaining with Beth, to learn holiday recipes, party planning tips and easy recipes for weeknight meals! New recipe videos post every Saturday! SUBSCRIBE HERE! http://bit.ly/BethsEntertaining.