PACKING FOR SCHOOL All-veggie dishes make good lunch fare for children

My kids' school lunches proved to be popular with other pupils.
By STEVE PETUSEVSKY
KNIGHT RIDDER NEWSPAPERS
School came early this year. I can't say that I am unhappy about this. I want the house back to myself after a summer of clothes lying around, dirty socks in every corner and hearing "I'm bored" and "There's nothing to eat."
Making school lunches has been a fact of life for me since my now 19- and 16-year-old kids started school. When they were really young, many of the other children thought they were weird for eating strange foods such as avocado rolls and hummus wraps.
As the years progressed, and the kids matured and became more aware of what they were eating, my kids' lunches became more popular and even in demand. I still remember their stories about trading their food and healthier snacks.
I now have only my son, Jared, to make school lunches for (my daughter is at the University of Florida). And he looks forward to the meals I prepare for him.
Although he is not a vegetarian, he likes certain meatless items that I make. I still use the box lunch formula that I started with years ago. I always include a sandwich, a crispy or crunchy nonsweetened snack, fresh fruit, beverage and, yes, something sweet to finish. Here are some favorite school lunch recipes that the entire family can enjoy.
GARDEN WRAP WITH CHIPOTLE PEPPER HUMMUS
1 (9-inch) tortilla, any flavor
1/4 cup Chipotle Pepper Hummus (recipe follows)
2 thin slices cheddar cheese (soy cheese is an option)
2 clean romaine or other lettuce leaves
3 slices peeled cucumber cut lengthwise 1/4 inch thick
3 thin wedges avocado
1/4 cup shredded carrot
Place tortilla on a clean surface. Evenly spread hummus on tortilla, leaving a 1/2-inch border around edge. Place cheese on wrap. Place lettuce in center of wrap.
Top with cucumbers, avocados and carrots. Fold in right and left ends of tortilla and roll up. Wrap sandwich in wax paper or parchment paper and slice in half. Makes 1 wrap; 1 serving.
Per wrap: 453 calories, 55 percent calories from fat, 28 grams total fat, 45 milligrams cholesterol, 10 grams saturated fat, 18 grams protein, 37 grams carbohydrates, 6 grams total fiber, 599 milligrams sodium.
CHIPOTLE PEPPER HUMMUS
1 (15-ounce) can garbanzo beans, drained and rinsed well
2 tablespoons sesame tahini
1 chipotle chili in adobo plus 1 tablespoon liquid from can
1 clove garlic
2 teaspoons sweet paprika
Juice of 1 lime (2 tablespoons)
Salt, to taste
Combine all ingredients in a food processor fitted with the metal blade. Process until smooth. Makes 2 cups.
Per (1-tablespoon) serving: 15 calories, 43 percent calories from fat, 0.70 gram total fat, no cholesterol, 0.08 gram saturated fat, 0.71 gram protein, 2 grams carbohydrates, 0.46 gram total fiber, 17 milligrams sodium.
STUFFED APPLE SURPRISE
1 tablespoon almond or cashew butter
2 teaspoons chopped dates, apricots or dried cranberries
1 skin-on apple cut in half, core and seeds removed with a melon baller or small spoon
Combine almond butter and chopped fruits. Spoon into cavities in apple halves and reassemble apple by sticking halves back together around stuffing. Makes 1 serving.
Per apple: 179 calories, 50 percent calories from fat, 10 grams total fat, no cholesterol, 0.97 gram saturated fat, 3 grams protein, 24 grams carbohydrates, 4 grams total fiber, 2 milligrams sodium