Gluten-Free School Lunch Ideas: Week 3
Courtesy of Rudi’s Gluten-Free Bakery
Monday: Egg and Spinach Sandwich
Ingredients :
- Rudi’s Gluten-Free Original or Multigrain Bread
- 2 eggs
- ½ cup spinach
- 2 Tbsp. olive oil
- Salt
Directions:
- In a small sauce pan, sauté olive oil, spinach, and some salt.
- Remove from heat then scramble two eggs.
- Now assemble your sandwich. Place spinach and eggs on one slice of toast then add another toasted slice of bread on top and place in a sandwich bag.
Tuesday: Tomato Soup and Grilled Cheese
Ingredients:
- Rudi’s Gluten-Free Original or Multigrain Bread
- Homemade or canned gluten-free tomato soup
- 2 slices of cheese
- 2 tsp. butter
Directions:
- Put warm soup into a thermos.
- Spread butter onto one side of two slices of bread.
- Put first slice in pan, butter side down. Put cheese over that piece and top with second slice butter side up.
- Let it cook 2-4 minutes on each side until bread is golden and cheese is melted.
Wednesday: Chicken Caesar Salad Wrap
Ingredients:
- Rudi’s Gluten-Free Spinach Tortillas
- Grilled chicken, sliced
- Lettuce
- Black olives, sliced
- Caesar dressing (make sure it’s gluten-free!)
Directions:
- Place chicken, lettuce, olives and dressing into the center of a spinach tortilla.
- Roll it up and wrap in foil.
Thursday: Roast Beef Sandwich
Ingredients:
- Rudi’s Gluten-Free Original or Multigrain Bread
- Sliced roast beef
- Mustard
- Lettuce and/or tomato (optional)
Directions :
- Spread mustard on one slice of bread and layer roast beef, lettuce and tomato over it.
- Top with a second piece of bread.
Friday: Veggie Pizza
Ingredients:
- Rudi’s Gluten-Free Pizza Crust
- Gluten-free pizza sauce
- Gluten-free shredded cheese
- Fresh veggies
Directions:
- Put pizza sauce, then cheese then fresh veggies on Rudi’s Gluten-Free Pizza Crust.
- Place in the oven following package directions.
- Slice and place two pieces into your kiddo’s lunch box!