Healthy Lunch Box Cookies

It’s about time for school to start so I thought about the Brown Bag Lunch. When I went to grade school we had to cool lunch boxes. Then in high school we had a great cafeteria so I didn’t pack a lunch most of the time. When I entered the work place, I thought it was cool to eat out with my friends, until I figured out how much that cost me each week. Now I bring my lunch most of the time, in a plastic grocery bag. Perhaps I need to get a cool lunch box and put fun back into lunch! Now I try to be healthier, and it’s not too hard when I can find a healthy dessert recipe!

HEALTHY LUNCH BOX COOKIES

  • 1 cup peanut butter
  • 1 cup honey
  • 1/2 cup oil
  • 1 teaspoon vanilla
  • 2 eggs
  • 1 cup flour
  • 1 cup whole wheat flour
  • 1/2 cup oat bran OR oatmeal
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1/8 teaspoon salt
  • 1 cup crisp rice cereal
  • 1 cup raisins, semisweet chocolate chips, or carob chips

Preheat oven to 350 degrees. In a large bowl, add the peanut butter, honey, oil, vanilla and eggs. Mix well until smooth. Add the flours, oat bran, baking powder, baking soda and salt. Mix until combined. Stir in cereal and raisins or chips.

Drop by tablespoons onto cookie sheets 2" apart. Bake at 350 degrees for 8 to 11 minutes until brown.

This website gives some great tips on brown bag lunch.

Dunk-it Chicken Nuggets

Combine egg white, salt and pepper in bowl; mix well. Dip onion rings into egg mixture. Coat the rings with bread crumbs. Place in single layer on baking sheet. Bake at 450 degrees for 10 minutes or until golden brown. Approximately 4 servings.

Dunk-it Chicken Nuggets
This recipe is baked rather than deep-fried, making it healthier and less greasy.

  • 2 boneless, skinless chicken breasts
  • 1 3/4 cups stuffing mix, such as herb-seasoned
  • 1/4 cup Parmesan cheese – grated
  • 3 tablespoons margarine – melted
  • 1/4 cup low-fat buttermilk
  • 1/4 teaspoon ground black pepper
  1. Crush the stuffing mix into small pieces. Add grated Parmesan cheese, mix well, and set aside.
  2. In a bowl, combine melted margarine, buttermilk, and pepper. Mix well, and set aside.
  3. Rinse and dry chicken breasts. Cut chicken into approximately 16 chunks. Keep the size of the chunks as uniform as possible so they will bake uniformly.
  4. Dip each chicken chunk into buttermilk mixture and let excess drip off. Roll the chunks into the crumbs until evenly coated.
  5. Place coated nuggets on an ungreased baking sheet. Bake nuggets at 450 degrees for 4-5 minutes until golden brown.