LUNCH RECIPES COLLECTION OF EASY, KID-FRIENDLY LUNCH RECIPES FROM MTI DTC FACULTY & STAFF recipe Title: Bench Warmers Directions: Cut 1 stock of celery. Add peanut butter or peanut butter substitute. Add raisins or chocolate chips to represent players. Recipe By: Greenlee Dust, Daughter of Brian & Shaela Dust, Maintenance/Accounts Payable ingredients 1 stock of celery Peanut Butter (or PB substitute) Raisins or Chocolate Chips notes: recipe Title: Butterfly Snacks Directions: For each bag, decorate one side of a clothespin with either paint, puffy paint or glitter glue. Glue two small googly eyes near the gripping end of the Put into a snack-size ziplock bag until it’s a little over half full. Recipe By: Kevin Regan, Welding Instructor, MTI Springfield, IL ingredients Clothes Pins Snack size Ziploc bags Googly eyes Pipe cleaners Glue Paint, glitter glue, puffy paint (I only had the kids use paint, but any of these other options would be fun too) Snacks (goldfish crackers, dried fruit, cereal, grapes, trail mix, blueberries, etc.) Directions: I liked this idea that I saw on Pinterest: fill the bag half with goldfish and half with grapes. Seal the bag, cinch the middle with your fingers, and clip it with the clothespin. Next, fold down/curl the tips of a 6-inch length of pipe cleaner, then bend the entire piece in half. Clip the pipe cleaner in the clothespin. recipe Title: Country Ribs Directions: Place ribs in bottom of crockpot, sprinkle with seasoning. Add potatoes halved or quartered (depending on size). Add green beans. Pour mushroom soup over all ingredients. Set on low for about 6 hours. Recipe By: Jodi Canum, Default Management, MTI Springfield, IL ingredients 2 pkg. country pork ribs Montreal Steak Season 2-3lbs red potatoes Fresh or Frozen Whole green beans 2sm or 1lg can Cream of mushroom soup Notes: I serve with biscuits. recipe Title: Fruit Dunker Directions: Mix cream cheese, marshmallow fluff, and lemon. Refrigerate for 12 hours. Choose your favorite fruit and dunk away! Recipe By: Greenlee Dust, Daughter of Brian & Shaela Dust, Maintenance/Accounts Payable ingredients One 12 oz cream cheese package 1 jar marshmallow fluff 3 tablespoons of lemon Fruit of Choice Notes: recipe Title: Grilled Cheese Roll Ups Directions: Roll each slice of bread to flatten. Trim crust off bread. Place cheese slice on bread and roll up. Heat skillet over medium low and melt butter. Place rollups in pan seam-side down. Recipe By: Jamee Smithers, Student Success Specialist, MTI Springfield, IL ingredients 6 slices of bread 6 American cheese slices 1 TBSP of butter Directions: Cook until brown, turning frequently throughout cooking. Serve immediately. recipe Title: Ham and Cheese Sliders Directions: Preheat oven to 350. Cut rolls in half. Put bottom halves flat in 9x13 pan, then layer with a piece of ham, then cheese, then another piece of ham. If you get thick ham, then you may just want one piece. Put tops of rolls on. Recipe By: Kayla Daniels, Accreditation Specialist, MTI Springfield, IL ingredients 24 Package of rolls (we use Hawaiian) 48 slices of ham (we use great value) 24 slices swiss cheese (get ours from aldi) ¾ cup of melted butter 1 tablespoon onion powder 1 ½ tablespoons Worcestershire sauce 1 ½ tablespoons Dijon mustard directions: I like to smoosh the rolls down with my hand. Then melt butter. Mix in onion powder, Worcestershire sauce, and Dijon mustard with the melted butter. Mix well. Pour over the sliders. Cover with foil, bake 20 minutes or until the cheese is melted. recipe Title: Kid Kebabs Directions: Place the items on a stick or let your kiddo make there very own Kebab. It’s fun and kids love to put their own items on them. KIDS WILL EAT ANYTHING OFF A STICK!! Recipe By: Jamee Smithers, Student Success Specialist, MTI’s Springfield, IL Campus ingredients Any lunch meat Favorite cheese Grapes Apples Pineapple Carrots Tomatoes Blueberries Kebab Sticks directions: recipe Title: Mac and Cheese Hotdogs Recipe By: Steve Daniels, Welding Instructor/Placement Coordinator, MTI Springfield, IL ingredients Directions: Fill pot with water… dump noodles in without preheating water Box of Mac n cheese While noodles are warming with water get two ball parks Package of ballpark hot dogs out…. Cut both down middle length wise then from end to end Package of sliced cheese skipping ¼’…. You should end up with a uncountable numbers Butter of hotdog pieces. Throw dogs in with noodles and let all boil together until noodles get the perfect texture… this takes a Milk trained hand to feel the texture through the spoon. Directions continued: Usually once the water comes to a boil… the noodles are done…. Pre boiling water is for rookies. You must use a metal spoon to stir to keep the number of dishes used down to a minimum. Once texture is correct go over to sink and dump water out of pot by holding them back with the spoon on the edge of the pot…A rookie will lose a few noodles and dogs…. Once a All-star…. You won’t lose any! At this point you can put your face over the steam rising up as you poor the water out … this helps open your facial pores if you’re in to that! Do not use a strainer… again…. We don’t want to have to do dishes!!!! This is critical!!!!! After you poor water out… set pot down on stove and work with speed…Dump cheese powder in…3-5 spoon fulls of butter thrown in Just dump the milk in enough to wet down the cheese mix a bit…Do not use measuring cups… remember we don’t want dishes! Mix everything together with the metal spoon rubbing all over your best pot… your parents will appreciate this! Now… remember that package of sliced cheese you bought…Get 3 individually wrapped slices of cheese and open them all at once laying them back on their clear package so they don’t get contaminated by the counter….This is important for flavor! Grab once slice… rip into small pieces and throw them in the pot… average about 15-20 small pieces from 1 slice of cheese. Make sure you stir the little pieces in after every slice of cheese…this allows them to melt before the next slice is thrown in. After you finish mixing in the slices of cheese allow to sit for a few minutes while you get your paper plate and plastic cup ready for your delicious lunch… water to drink in plastic cup is best for your health. Then before you’re ready to throw this amazing creation on your paper plate… stir one more time to bring back the creamy heavenly cheese. Make sure you use the same metal spoon you used to create this masterpiece to eat with No one else needs a scoop… tell them to make their own. You have just created the best possible way to eat mac n cheese and hot dogs! What is even better… you only have to wash the one pot and your metal spoon! recipe Title: Mini Corn Dog Muffins (makes 16) Directions: Preheat oven to 400 degrees. Generously coat cups of mini muffin pan with nonstick cooking spray & set aside. Prepare corn muffin mix as instructed on box. Recipe By: Sarah Murduck, Administrative Assistant, MTI Springfield, IL ingredients 1 package Jiffy Corn Muffin Mix 1 egg 1/3 cup milk 3-4 hot dogs (I used 3 bun length dogs) Nonstick cooking spray Directions: Allow to rest for 5 minutes. Cut hot dogs into 1-inch pieces. Using a #40 ice cream/cookie scoop (or a tablespoon measure), place one scoop/dollop into each mini muffin cup until no batter remains. Place one hot dog section in the middle middle of each filled muffin cup. Bake for 10 minutes. Remove, run a knife around the edge of the mini cups to loosen them and turn out. Enjoy your homemade mini corn dog bites immediately! Try 'em with a side of baked beans for an extra dose of summery picnic goodness. recipe Title: Pick & Roll Directions: Spread Cream Cheese over the wrap. Add a lunch meat of choice to cover the entire wrap. Lay a dill or bread & butter spear pickle in the middle. Roll the wrap from left to right. Slice into 1-inch pieces and enjoy! Recipe By: Greenlee Dust, Daughter of Brian & Shaela Dust, Maintenance/Accounts Payable ingredients Tortilla wrap of choice Cream Cheese Lunch meat of choice Dill or bread & butter spear pickle Notes: recipe Title: Pizza Bread Directions: Put Texas Toast on a baking sheet. Bake at 425 degrees for 2 mins (each side) Recipe By: Monte Turner, Senior Student Success Specialist, MTI Springfield, IL ingredients Texas Toast Garlic Bread Pizza Sauce Shredded Cheese of choice (I use mozzarella ) Topping of choice (pepperoni is my go to) Directions: Top with sauce, cheese, and meat. Broil them on low until heated through (about 2-3 minutes). recipe Title: Stuffed Pizza Rolls Directions: Preheat oven to 425 degrees and lightly spray a baking dish or large pie plate. Unroll pizza onto a lightly floured surface and press into a 12x8-inch rectangle. Cut rectangle into 24 squares. Recipe By: Robyn Bohannon, Medical Coding Instructor, MTI Springfield, IL ingredients 1package (13.5 oz) of Pillsbury™ classic refrigerated pizza crust 1/2 teaspoon Italian seasonings 1/2 teaspoon garlic powder 1 tablespoon butter, melted 3 tablespoons grated Parmesan cheese 12 ounces mozzarella cheese, shredded or diced (diced is less messy) 6 ounces sliced pepperoni, coarsely chopped Pizza sauce for dipping Additional pizza toppings of your choice (optional) directions: Place pepperoni & cheese (or desired toppings) into the center of each square.