I don't know why it took me so long to get around to making something like this. Given that mealtimes are my own personal hell (foodie mom, picky kids...) I love that I can tailer make this to include whatever it is my kids will eat this week. It travels well and even I don't mind eating it. You can increase the health factor by using whole wheat or "smart" pasta, which is what we do.Use whatever veggies your kids will eat. If they don't like veggies, use grapes and apples. For meat you can use tuna, ham, chopped cooked chicken breast, leftover holiday turkey....you get the picture. This is how we make it:
2 Tablespoons mayonnaise type dressing
2 Tablespoons lemon juice
1 teaspoon Dijon mustard
salt & pepper
2 cups cooked, drained pasta
1/3 cup each: chopped red/orange pepper, corn kernels, frozen peas/carrots mix (thawed)
1/4 cup grated old cheddar
1/4 cup cubed queso fresco
1/2 cup cubed cooked ham
Whisk mayo, lemon juice, mustard and salt & pepper together in bottom of largish mixing bowl until it's the consistency of dressing. Add more water if you need to. Stir the vegetables, cheese and meat in. Refrigerate until needed. Keeps, refrigerated for 3-4 days.
We like to make this when we have a long activity planned in the morning - I make it up the night before and then lunch is ready the second we walk in the door.
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