Rania's Recipes: On-The-Go Meals For Kids

If you're a parent on the go, figuring out dinner can be a tricky proposition. Have no fear, because Rania Harris stopped by Pittsburgh Today Live on Wednesday to show off two great recipes to help you out!

Turkey "Sushi" for Kids

• 4 – 10-inch whole wheat wraps
• Low fat mayonnaise (I like using the mayonnaise with olive oil, as well)
• Thinly sliced deli honey roasted turkey
• Grated Mozzarella cheese
• Chopped roasted red peppers
• Shredded Romaine lettuce

Directions:

Lay the wraps out on a clean surface and spread some mayonnaise over the wraps. Lay on some of the sliced turkey. Sprinkle the shredded cheese over the turkey slices and then top with chopped roasted red peppers. Scatter the shredded romaine lettuce over the peppers. Roll up the wraps as tightly as you can and then wrap each one individually in plastic wrap and refrigerate overnight.

When ready to pack the Bento boxes, remove the wraps from the plastic and slice them into rounds, so that they look like sushi. Pack the boxes with turkey sushi and add in fresh fruit, a grain salad, raw veggies with hummus for a great Grab and Go dinner on the run.

Serves: 4

Apple Sandwiches

• 4 red apples
• Cashew or Almond Butter
• Toasted pumpkin seeds (Pepitas)
• Dried cherries or dried pumpkin seeds

Directions:

Core the apple and slice into four slices, horizontally. Cut off the rounded bottom to allow the apple to stand evenly. Spread the cashew or almond butter between the slices and top with toasted pepitas and dried cherries or dried cranberries.

Makes four large apple sandwiches.

Quinoa Salad in a Jar

• 1 cup red quinoa, rinsed well
• 2 cups vegetable stock

Vinaigrette:

• 1 tablespoon whole grain mustard
• 5 tablespoons freshly squeezed lemon juice
• 2 tablespoons white balsamic vinegar
• 3 garlic cloves, finely minced
• 1/4 teaspoon crushed red pepper flakes (or to taste)
• Sea salt and freshly ground black pepper to taste
• ¾ cup extra-virgin olive oil

Vegetables:

• 1 ½ cups diced carrots
• 1 English cucumber, chopped into small chunks
• 1 ½ cups fresh corn kernels ~ freshly steamed corn and cut from the cob
• 1 large orange pepper ~ seeded and diced
• 1 pint cherry or grape tomatoes, halved lengthwise
• 1 medium Vidalia onion ~ diced
• Arugula

Directions:

Bring quinoa and 2 cups vegetable stock to a boil in a medium pot over high heat. Reduce heat to medium-low, cover, and simmer until quinoa is tender, about 15 minutes. Remove pot from heat and allow to stand, covered, for 5 minutes. Fluff with a fork. Chill before assembling the jars of salad.

Vinaigrette:

In a medium bowl whisk together mustard, lemon juice, white balsamic vinegar, garlic, red pepper flakes, salt and pepper. Gradually whisk in olive oil. Set aside.

To assemble the jars:

In four quart size wide mouth Mason jars, add about 4 tablespoons of vinaigrette (you will have a bit left over for future use). You may use more, to taste, if desired, but I think this is plenty. Carefully add in the quinoa. Begin layering the vegetables into the jars, starting with the carrots, the cucumbers, corn, orange pepper, grape tomatoes, onion and then finishing with the arugula, packing it tightly.

Seal the jars with lids and refrigerate until ready to eat.

When ready to eat your salad in a jar, shake it well to dress the salad and use a long fork to get to the bottom, as you may have to "toss" it around to coat the ingredients and mix them well.

Yield: 4 jars of salad