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Let’s face it, getting kids to eat super healthy lunchtime foods while away from home is not so much about educating them as it is about enticing them. They are looking for meals that look and taste like they bought them at the cafeteria or a restaurant — if only to make points with their friends. Replacing bread with whole grain tortillas and filling them with leftovers is a quick and easy way to fulfill both your and your child’s needs. Try these super healthy taco and quesadilla suggestions:
Sausage, sweet potato & egg tacos
1 tablespoon extra virgin olive oil
2 lean cooked turkey sausages (chorizo, if they like it) 
1 cup cooked sweet potato or yam, cut into small cubes
Dash of (1/4 teaspoon) chili powder
Dash of (1/4 teaspoon) cumin
1 large egg
Two 3" wholegrain flour tortillas
1/4 avocado, thinly sliced
Mild salsa
OPTIONAL: 1 teaspoon fresh lime juice, fresh cilantro leaves
In a pan, heat a little oil and cook the egg (scrambled or sunny side up). Remove from pan. Add ½ tablespoon oil to pan and on medium heat add the cooked sausage without the casing, the sweet potato and spices. When heated and combined, remove from pan. Let egg and sausage mixture cool. Heat tortillas in a pan, oven or microwave just enough so that they fold easily. Fill tortillas with egg and sausage/sweet potato mixture and top with avocado, salsa, lime juice and cilantro. Wrap each separately with wax paper to keep their shape and hold the filling inside, and place in a covered container.
Barbequed chicken quesadilla
½ tablespoon extra virgin olive oil
One 8-inch whole grain tortilla
1-2 tablespoons barbeque sauce (or spaghetti sauce, if they prefer it)
14 cup shredded cheese (whichever kind they like)
1 cup cooked chicken, sliced or diced
½ cup roasted or pan-fried onions (if using spaghetti sauce, other leftover cooked vegetables such as carrots or mushrooms work well, too)
Add a little olive oil to a skillet and preheat on medium heat. Place the tortilla in it. Fairly quickly (because you want to get everything on before the bottom browns too much) spread 1-2 tablespoons of sauce on the entire tortilla. Cover just half with the chicken and onions. Then top that half with shredded cheese. Fold the other half of the tortilla over the filled half. Press down with spatula to flatten, and cover the pan for 1 to 2 minutes just to melt the cheese. Remove from pan with the spatula. Once cooled, slice in quarter triangles with a sharp knife so filling does not come out. Wrap snugly with waxed paper or aluminum foil and place in a covered container.


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