Mah babies are at school! I miss them so. Time to distract myself with cooking, especially foods for them to enjoy in their lunchboxes.
Money Saving Mom is starting a lunchbox freezer cooking session, and Milk Allergy Mom is following along with some dairy-free versions of the recipes.
Alisa posted a great-looking curry chicken nuggets recipe at Attune Foods. I especially like the curry sauce.
Our friends just dropped off 5 pounds of Concord grapes, which means it's jelly time! I use the cooked jelly recipe from the Sure-Jell pectin recipe insert, but I freeze the jelly instead of canning it. I prep the grapes this way because I have a Foley food mill, and I follow the advice of this recipe that says I don't have to strain the grape juice.
On vacation one day we had eggplant Parmesan that contained dairy, so for Katherine's lunch, I made this:
Easy Eggplant Parmesan
2-3 small, thin eggplants
1 garlic clove
Progresso Italian Panko Style Breadcrumbs
Slice the eggplants into 1/4 inch circles, salt lightly. Chop or press the garlic. Heat the olive oil in a skillet over medium-high heat. Add the eggplant and saute until slightly browned. Add the garlic, turn the heat to medium, and cook until eggplant is tender. Toss in a handful of breadcrumbs with a little more oil if needed and stir to combine. Serve with red sauce.
What do your kids like in their lunches?