Back to School with Lunches to Help You Learn!
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STORY AND PHOTOGRAPHY BY NATALIE FINDLAY
t’s been a long time since we have had to get the whole gang organized. With this changing world, we are looking at a new normal for some things but not for others - while school classes may still be a little up in the air as we write, lunches are a given.
One positive thing that the coronavirus has shown us is that we need to do as much as we can to keep our bodies healthy. What we eat is an integral part of supplying nutrition to our bodies. These recipes have quality ingredients, they’re flavourful and easy to make, while being adaptable to different tastes.
Curry Chicken Salad Sandwiches
Serves 6–8
1 large chicken breast 5 Tbs (75 mL) mayonnaise 1½ tsp curry powder 1 tsp (5 mL) Dijon mustard 2 stalks celery 35 grapes, cut in half 1. Steam chicken breast in a double boiler (cook time depends on the size of your chicken breast). Let cool then cut into small dice. 2. In a medium bowl, combine mayonnaise, curry powder, mustard, grapes, celery and chicken, and stir until everything is coated. 3. Serve with your favourite bread, wrap or pita, or as a topping on salad greens (no dressing required).
Easy Egg Muffins Makes 7
5 eggs 1/3 cup (80 mL) milk 1 green onion, sliced small 1½ tsp chili powder or other hot sauce (if desired) To taste salt and pepper 1¼ cup broccoli, chopped small 1 cup of your favourite hard cheese, grated 1. Preheat oven to 350º F. 2. Grease muffin container. 3. Whisk together eggs, milk, green onion, chili powder, salt and pepper. Add broccoli and cheese to egg mixture and combine. Pour into muffin tin and bake for 20 minutes. 16 Culinaire | September 2020
