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Hello Kraft Community, we are very excited to share some great news with you. As loyal Kraft Community members we have heard your desire to do more fun things in the community and we are happy to announce in January 2010 we will be making some changes so you can connect and share food ideas in more ways than ever!
We want to let you know we will not be transferring the existing discussions to the new enhanced message boards so if there are discussions that you would like to save please make sure to either print them or copy and paste into a document that you can save to your personal files.
We will remind you again before the transition occurs but wanted to let you in on the exciting news!!
If you have any questions on how to do this please contact Customer Care at Contact Us
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Posts:
35
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Posted:
Nov 10, 2009 7:57 AM
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My 8 year old tires very quickly of the same stuff in his lunch box over and over again.
Tow of his favorite things to take are wraps and frsh veggies and pepperoni (or sasuage) with pizza sauce for dipping.
Here's my recipe for the wraps
1 tomato-basil flour tortilla (you can use plain or spinach)
2 Tbs french onoin dip
4 cherry tomatoes, halved
2 slices of your favorite deli meat ( we usually only have have or turkey)
fresh spinach leaves (can use regular lettuce)
2 Tbs. shredded carrots (Ive used cheese before too)
Spread the dip on the tortilla, and then add the meat and veggies. Roll tortilla up and wrap in plastic wrap. Before serving cut tortilla in to four slices.
His other favorite his taking fresh veggies such as broccoli, carrots, cherry tomatoes, cucumbers, a few cheese cubes or a cheese stick along with some sliced Italian or French bread and pizza sauce to dip it into.
Another idea, but I haven't sent this in his lunch box at school, is to halve a pepper ( green, yellow, orange or red), and fill it with tuna or chicken salad and take some crackers along. You can also fill it with refried beans that have been mixed with salad and take along some tortilla chips.
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Moderator_Sky
Posts:
1,521
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Posted:
Nov 1, 2009 1:27 PM
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Thanks for all the tips! I supposed I've not tried the water trick because I was worried the pasta would get mushy. I'll have to try that next time I make pasta.
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Posts:
177
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Posted:
Oct 27, 2009 8:59 PM
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I do one of two things with leftover pasta, put into a ziptop bag and squish all the air out or put into a tight sealing container like tupperware or lock and lock. I have never had any problem with my pasta drying out at all. Good luck all.
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Moderator_Deanne
Posts:
1,704
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Posted:
Oct 27, 2009 8:45 PM
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I either put mine in water or bury it under the left over sauce to keep it and haven't had a problem.
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Posts:
1
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Posted:
Oct 27, 2009 2:16 PM
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I wanted to reply to the people with the pasta storage problem. When I am ready to put my pasta away, I just dip it out of the pan of water and let drain and then put into zip style baggies in whatever serving size I want and put in refrigerator or freezer. It always comes out perfect.
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Posts:
143
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Posted:
Oct 27, 2009 10:00 AM
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I seldom have leftover pasta but when I accidently make too much, I always put the pasta in a bowl (with a lid) and put water to cover the pasta so it won't dry out. Just drain the pasta when ready to use it. I have never had a problem with the pasta soaking up the water.
This has worked for me-hope it works for you.
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Posts:
212
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Posted:
Oct 27, 2009 12:51 AM
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Mod Sky ~ Thats a good question! I'm dying to find out too.. the only way I can ever get it to stay moist is if I pour my leftover sauce on it, but then you only get one use out of it.. Leftover Spaghetti. And gag, the noodles always seem to soak up all the moisture so it usually tastes like spaghetti and tomato paste.
I like to grill sandwiches for lunch. One of my favs is grilling turkey, american cheese and onion the night before. I put it on a rack and let it cool sufficiently so it doesn't get soggy. Then I pop it in the fridge and pack a side of thousand island to dip my sandwich in. Also very good with real bacon bits on it, although I try to skip that most of the time as I'm trying to watch the waist line shrink! 
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Moderator_Sky
Posts:
1,521
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Posted:
Oct 26, 2009 11:26 PM
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A quick question... how do folks that reuse pasta keep it from getting the hard edges on it? I always seem to have pasta that gets some harder edges on it no matter how I reheat it or how much more sauce I add. Is it a storage issue?
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Posts:
4
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Posted:
Oct 26, 2009 4:59 PM
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i saw the below message about pasta salad and thought i would respond because i have one i use for dinner and lunches.
1LB penne pasta
broc
1 onion
1 -2 green pepper
package of mushrooms
garlic
olive oil
butter
saute all of the veggies up in a tiny bit of garlic, cook the pasta, toss with butter and olive oil together- i serve hot - the next day i bring it to work with me, actually usually for a couple days its pretty good! not exactly a pasta salad, but i dont like normal heavy pasta salad, so this is my alternative
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Moderator_Deanne
Posts:
1,704
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Posted:
Oct 20, 2009 9:09 PM
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> I like to make a big thing of pasta salad in the
> beginning of the week..its easy to make and makes for
> some yummy lunches
Have a favorite recipe you use that saves well over the week?
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Posts:
8
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Posted:
Oct 20, 2009 4:50 PM
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I like to make a big thing of pasta salad in the beginning of the week..its easy to make and makes for some yummy lunches
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Moderator_Jane
Posts:
1,656
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Posted:
Oct 15, 2009 8:06 AM
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> I agree I reheat all my left overs and sometimes they
> are better than the orginal
> Kathy R. Alpena Mi
Welcome to the Kraftfoods community, Kathy. Sometimes you're so right, the second meal is better than the first. Pot roast is that way for me. I always like it better the second day.
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Posts:
1
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Posted:
Oct 14, 2009 10:26 AM
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I agree I reheat all my left overs and sometimes they are better than the orginal
Kathy R. Alpena Mi
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Moderator_Sky
Posts:
1,521
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Posted:
Oct 2, 2009 9:27 PM
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Welcome to the community, esullivan!
That's a great tip! It doesn't even have to be a cafeteria, either. If you find that you prefer salad bar salads rather than ones you make yourself at home, you can get a salad fairly cheaply from any grocery store that has a good salad bar.
Unless, of course, you start topping it with ham, bacon, cheese, and croutons, like I do. :D
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Posts:
293
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Posted:
Oct 2, 2009 8:14 PM
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> How about an idea from elementary school? If you eat
> lunch regularly with friends, have a lunch swap. If
> someone else makes something, it always seems a bit
> different.
>
> All of these are really good ideas. Even though I no
> longer brown bag, it's nice having some new thoughts
> about what to fix for lunch.
What a good idea Moderator Jane --the elementary school that I work at offers a free lunch, salad bar, or baked potato which helps me to alternate between school lunches and brown bagging.
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