3 Simple Fish Stick Lunches For Kids - WIN Van de Kamp’s® and Mrs. Paul’s®
Make life easier for yourself this summer with these three creative lunch ideas that the kids can even help make. Celebrity chef, cookbook author and media personality Kevin Roberts has created these dishes to guarantee a yummy lunch that is kid tested and mother approved. Of course, kids should always be supervised by an adult when cooking anything in the kitchen.
Mrs. Paul’s and Van de Kamp’s Fish Sticks are made from only 100% Whole White Fish Fillets to provide 100% great tasting, crunchy fish stick that everyone loves. Some brands of fish sticks are made from minced fish, which means that bits of the fish have been pulverized and reformed into the form of a stick. It’s the superior quality and great taste of Mrs. Paul’s and Van de Kamp’s products that has earned them the ChefsBest® Award for “Best Taste” since 2008 by an independent panel of professional chefs.
Kids will love these delicious, no-fuss recipes:
1 box, Macaroni & Cheese (use your favorite)
1 tablespoon, milk
1 tablespoon, butter
1 tablespoon ketchup
1 small tomato, diced
Directions: Bake the fish sticks according to package. Boil the macaroni until desired doneness. Strain and move to large mixing bowl. Mix cheese sauce, milk, butter, ketchup and tomatoes with the macaroni. Chop up Fish Sticks. In 2 bowls, evenly divide the macaroni and cheese, then top with the chopped fish sticks.
Yields 4 Rolls
1 can refrigerated Crescent Rolls
4 teaspoons mustard
1 tablespoon butter, melted in microwave
Directions: Preheat oven to 375 degrees. Separate the crescent roll dough into 4 pieces. Place a fish stick on the wide end of each roll. Add a teaspoon of mustard to each fish stick. Roll up the fish sticks so most of the fish stick is covered in the dough. Brush the dough with the melted butter. Place on a baking sheet and bake for 15 minutes or until golden brown.
SWEET & SALTY FISH STICK LETTUCE CUPS
Yields 4 Lettuce Cups
4 Iceberg Lettuce Leaves, use ones that are more cupped shaped
2 tablespoons honey
2 tablespoons soy sauce
Directions: Bake the fish sticks according to package or until heated through and crispy. Wash the Iceberg lettuce leaves and pat dry. In a medium mixing bowl, add the honey and soy sauce. Mix together and then add the fish sticks. Coat well. Fill the lettuce cups with the fish stick filling.
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US entries only and one entry per person. Winner will be chosen on May 30, 2010.