To continue my series on 2006 lunch bag treats, the following recipes are tasty and easy side dishes to pop into the old brown bag or lunch box. According to U.S. dietary guidelines, the lunchboxes of American kids should include the following: two to three ounces of meat or cheese; one or two slices of bread (or half cup grain or rice); at least two different fruits or vegetables and 1 cup of milk or 4 ounces of dairy product.

If you've got really picky eaters, try a few of these tips to entice your youngster to munch on his lunch: use cookie cutters to make cool and crazy sandwich shapes; use smaller cutters to shape veggies or cheese slices; try the old ants on a log favorite (fill celery sticks with peanut butter and top with raisin "ants;" and, encourage your children to help choose and make their own lunches. Try a few from below.

Lunchbox Pasta Primavera will have your kids eating their veggies and loving them! Show you're extra cool by substituting plain pasta for a really cool shape like spaceships or bunnies. Crispy Cheese Coins are a much tastier alternative to potato chips. And, Strawberry Fruit Dip is a yummy dipper for fruit slices, marshmallows, graham crackers or vanilla wafers.

Next week: lunch box finale. Happy eating!
      Lunchbox Lunchbox Lunchbox Lunchbox Lunchbox Lunchbox Lunchbox Lunchbox Pasta Pasta Pasta Pasta Pasta Primavera Primavera Primavera Primavera Primavera Primavera Primavera Primavera Primavera
2 C small sized pasta
1 T. extra virgin olive oil
1/2 C finely chopped onion
2 cloves garlic, finely chopped
14 cherry tomatoes, diced small
1/4 C water

1/4 C frozen peas
1/4 C frozen corn
1 T. fresh basil, chopped
1/2 C mozzarella cheese, cut into
small cubes
salt and pepper to taste.

Cook pasta according to package directions allowing it to remain slightly firm. In a small saucepan, sauté olive oil, onions and garlic on medium heat until transluscent. Add tomatoes, peas, corn and water. Cook until just tender. Mix in pasta and let cool. Toss in basil, mozzarella and salt and pepper to taste. Serves 4.
          Crispy Crispy Crispy Crispy Crispy Crispy Cheese Cheese Cheese Cheese Cheese Cheese Coins Coins Coins Coins Coins
8 oz. shredded sharp cheddar
1/2 C butter, softened
1 C all-purpose flour
1 tsp. Worcestershire Sauce
2 T instant minced onion
pinch of cayenne pepper (optional)

In a medium mixing bowl, combine all ingredients. Mix well by hand until dough is formed. Divide dough in half and shape each half into a 1-inch diameter log about a foot long. Wrap each log tightly in plastic wrap and chill overnight (this is very important). You can also freeze the logs at this point. Preheat oven to 375 degrees. Slice each log into quarter-inch slices and place on greased and lightly floured baking sheets for 10 to 12 minutes or until lightly browned. Use a metal spatula to carefully remove wafers to wire racks. When completely cool, store in an airtight container. Makes about 7 dozen.
          Strawberry Strawberry Strawberry Strawberry Strawberry Strawberry Strawberry Strawberry Strawberry Strawberry Fruit Fruit Fruit Fruit Dip Dip
2 C strawberries, fresh or frozen
1 C vanilla yogurt
1/4 C cream cheese
  Defrost strawberries (or wash thoroughly
          if using fresh). Combine all
ingredients and blend until smooth.
Serve with "dippers."