Let the project begin! Here is the first day of the Lunch Box Chronicles. No, we are not trying to be Julie in Julia and Julie - though the idea did give us a little boost.
We are trying to help parents and kids climb out of the doldrums of boring homemade school/home lunches and the disgusting highly processed school provided lunches. We are a family with a strict eating code: No artificial anything, no way, no how!
We are turning lunches into a slight geometry lesson. You need to know how to make a triangle out of dough (we prefer Spelt Right dough). We will use only ALL NATURAL ingredients and will endeavor to create 365 different lunch TRIANGLES for your sweet little ones! Sometimes, these lunch triangles may morph into a dinner triangle or a dessert triangle.
Our rating system is evolving, but we will start with two thumbs up for really good, one thumb up for pretty good, one thumb sideways for ok, but not worth the effort, and one thumb down for totally don't try this one.
DAY ONE: Sloppy Joe Fitayers. Ingredients: Every recipe starts out with two thawed one pound Spelt Right pizza doughs (you can use your own dough, but this is a little self promotion here). See the picture on how the dough should be thawed. Each recipe varies by what is stuffed inside. The stuffing for this recipe is 4-8 ounces grass fed ground beef (we like local), 1/2 onion chopped finely, 2 TBL extra virgin olive oil, a few tablespoons of your favorite pasta or pizza sauce (we used Enrico's this time), grated mozzarella cheese.
Saute onions and garlic in olive oil, add ground beef until fully cooked, mix in tomato sauce. Set aside. The dough balls can be cut into 6 good size or 12 small size balls. Lightly oil a cookie sheet or other flat cooking pan. Stretch out or roll dough balls to about 1/4 inch thick. Scoop 2 teaspoonfuls (more or less) of meat mixture on to dough ball, sprinkle with grated mozzarella cheese. Shape into triangles (see pictures). (We are tricking you here because the photo is with stuffed spinach...that's the only picture we had at the moment, but wanted to show you the process)
Bake on cookie sheet for 15 minutes at 450 F. Done when brown. Can be refrigerated or frozen and reheated in toaster oven or microwave.
Judges today: Spencer - age 12, two thumbs up; Olivia -age 8, two thumbs up; Tim age - 49, one thumb sideways.....Simply not juicy enough for Tim, but the kids loved them! PS We made these for dinner, but think they would work great in a lunch box, especially if they have a chance to heat them up!
PS: We love suggestions....especially as we go along.