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How to Serve The Good Stuff

Wednesday, May 21, 2008

By May, those who have been packing school lunches all year can see light at the end of the tunnel. It's tough to compose healthful meals for youngsters or keep ravenous teens from devouring bags of chips and cookies after school.

That's why we sought the counsel of nutritionists and a mom in the food business to offer ideas, tips and recipes, which you'll find in these stories and in these recipes: Minty Pea Pops, Peanut Butter Globe Globs and Blueberry Power-Snack Turnovers. The ingredients might not be new, but the ways in which they combine to provide balanced fare may surprise you. We also have refrigerator-ready directions for a week's worth of lunchtime meals and snack options.

Work those into your routine and you'll be set for the next school year -- not to mention a summer's worth of hungry campers and high schoolers with part-time jobs and big appetites.

-- Bonnie S. Benwick

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