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A good lunch is the difference between feeling great during the afternoon and feeling worn out. Many times we skip on lunch. We don't either eat the right things, or don't eat at all.

Actual time for eating lunch at most schools only lasts for 15 to 20 minutes and is filled with distractions. Make sure the lunch foods you pack are easy to eat, packed in easily opened packages, and don't require peeling or special tools.

Small children may not eat very much at one sitting. Think about packing appetizers instead of a large sandwich and whole banana. You can also include more choices if the quantity of each is smaller. Fill a mini muffin tin with small amounts of foods, wrap with foil, and pack into the lunch box.
Small foods are not only easier for children to handle, but they are more fun to eat. Cut sandwiches into smaller pieces, use tiny tortillas for wraps and small sandwich buns serve baby carrots and peel and cut fruit into smaller pieces to interest your child in the foods you pack.
Think about different types of bread all available freshly baked in your local Al Jazira store for sandwiches and dippers. Try crackers, mini waffles, rice cakes, mini croissants, pita bread, mini muffins, small bagels, tortillas, focaccia, raisin or cinnamon bread.
If your child wants the same thing day after day, go ahead and pack it, as long as the overall meal is nutritious and you are sure your child eats it. Kids don't like a lot of change in what they eat. Did you know that it takes 10 to 12 introductions to a new food before a child is usually willing to even taste it?
Take some time to look at the prepackaged lunches in your grocer's refrigerated section. These appeal to kids, but aren't very nutritious. You can pack the same types of snack foods, but use healthier choices for more kid appeal.
Salsa, hummus, bean dips, or fruit dips with baked chips and veggies or fruit are good lunchbox choices, since these foods contain more vitamins and fiber.
Make sure to think about food safety. Freeze juice boxes or small gel packs and place in the bag. The juice will keep other foods cool and will thaw to just the right temperature and consistency by lunchtime. Use an insulated thermos for hot foods like soups and stews, and cold salads too. For best results, rinse out a thermos with very hot water to heat it before adding hot soups. Rinse it out with ice water to chill the thermos before adding cold soups.
If you make your own snack mixes, you can include healthy additions like dried fruits, unsalted nuts, pretzels, and baked crackers. Kids love to munch on something crunchy and sweet or savory.
Instead of making sandwiches, consider packing individual sandwich ingredients to let your child make their own sandwich at lunch, or eat the ingredients separately. Many children don't like to eat more than one food at a time, since their sense of taste is very intense.
Cereal bars can pack a lot of nutrition into a food kids love to eat. Include raisins, currants, or other dried fruits in the recipe for additional flavor, color and nutrition. Try Al Jazira’s own Nature Valley granola bar- a quality healthy alternative snack bar.
Make sure to include something fun - a sticker, cookies wrapped in plastic wrap with a ribbon tie, sandwiches cut into playful shapes, or meats and cheeses or fruits threaded onto a caramel apple stick (which is safer than a traditional kabob stick).
Forgot lunch at home and no time to visit your local restaurant, Al Jazira have an incredible range of lunch on the go  (from the oven)

 


The Best Tuna Sandwich


Ingredients:

1/4 cup(s) lemon juice
3 tablespoon(s) extra-virgin olive oil
2 teaspoon(s) Dijon mustard
1/4 teaspoon(s) salt, or to taste
Freshly ground pepper, to taste
1 pound(s) top round steak, 1 1/2 inches thick, trimmed
4 cup(s) romaine lettuce, chopped
1  medium cucumber, diced
1  large tomato, diced
8  4-inch whole-wheat pitas, or four 8-inch pitas, split open (see Tip)


Directions

  Position rack in upper third of oven; preheat broiler.
  Whisk lemon juice, oil, mustard, salt and pepper in a large bowl. Place steak in a shallow dish and pour half the dressing over it. Let marinate at room temperature, turning once, for 10 minutes.
  Meanwhile, prepare the salad by adding lettuce, cucumber and tomato to the remaining dressing in the bowl; toss to coat.
  Transfer the meat to a broiling pan. Broil for 5 minutes on each side for medium-rare, or until it reaches desired doneness. Transfer to a cutting board, let rest for 3 minutes, then slice thinly against the grain. Mix the meat with the salad and fill each pita. Serve immediately.

 

Croissant for lunch


Ingredients:

1/4 cup(s) lemon juice
3 tablespoon(s) extra-virgin olive oil
2 teaspoon(s) Dijon mustard
1/4 teaspoon(s) salt, or to taste
Freshly ground pepper, to taste
1 pound(s) top round steak, 1 1/2 inches thick, trimmed
4 cup(s) romaine lettuce, chopped
1  medium cucumber, diced
1  large tomato, diced
8  4-inch whole-wheat pitas, or four 8-inch pitas, split open (see Tip)


Directions


  Position rack in upper third of oven; preheat broiler.
  Whisk lemon juice, oil, mustard, salt and pepper in a large bowl. Place steak in a shallow dish and pour half the dressing over it. Let marinate at room temperature, turning once, for 10 minutes.
  Meanwhile, prepare the salad by adding lettuce, cucumber and tomato to the remaining dressing in the bowl; toss to coat.
  Transfer the meat to a broiling pan. Broil for 5 minutes on each side for medium-rare, or until it reaches desired doneness. Transfer to a cutting board, let rest for 3 minutes, then slice thinly against the grain. Mix the meat with the salad and fill each pita. Serve immediately.


Al Jazira Club Sandwich

Ingredients:

1/2 cup hummus
4 bagels, cut in half
4 slices deli cooked turkey
1/2 cucumber, peeled and sliced
2 plum tomatoes, sliced
8 leaves spinach
4 thin slices Swiss cheese

Directions
  Spread hummus over all of the bagel slices. Layer remaining ingredients to form a sandwich on top of four of the bagel halves and cover with remaining bagel halves to form sandwiches. 4 sandwiches

 



Ploughman’s lunch

A traditional pub salad made with sausages or sliced meats, cheese, and any combination of mixed lettuce, tomatoes, cucumbers, coleslaw, or chutney, this dish is always served with bread. Adjust the number of servings or ingredients to suit your tastes.

Or for those who don’t eat meat consider

A Selection of salads,  tomatoes, cucumber with three cheeses delicious plum and apple chutney, bread and gherkins.
Cold meats, cheeses, chutney, pickles, breads, salad, mustard

Barbeque Lunch

Al Jazira has a range of delicious marinated meat ready to put on sizzling coals.  Garlic butter chicket,  hot wings or spicy lamn chops.  Place them on a hot barbeque (or on the oven grill) and while you finish watching your football game or playing with the kids , a tasty fired up meal will be ready