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COLUMBIA (WACH)—As kids around the Midlands get readjusted to waking up early, riding the bus, and dining out of a metal box, Good Day’s resident chef, Gary Uwanawich, offers several things for parents to keep in mind to not only ensure the little one’s food stays fresh, but also gives them something to look forward to at lunch time.

• In addition to the common sense practices of keeping cutting boards, utensils, and counters clean, Chef Gary also offers the following:
• Immediately return unused portions of perishable foods, like cheeses, deli meats and mayonnaise, to the refrigerator
• Make sure that cold foods are cold before packing them in a lunch box
• If possible, prepare the lunch the night before and store it in the refrigerator. (This also takes the edge off the mad morning rush!)
• Insulated lunch bags or boxes are the best way to keep food at a safe temperature until noon
• At school, instruct the kids to store their lunch box out of direct sunlight and away from radiators or other heaters if possible Sandwiches made with refrigerated items such as luncheon meats, cheese and tuna salad should be carried in an insulated lunch bag with an ice pack.  
• Keep hot foods, like soups, stews or chilies, hot. In the morning, bring the food to a boil and then immediately pour into a hot, sterile vacuum bottle. (Sterilize the vacuum bottle with boiling water.)

There are also several foods that can be eaten at room temperature, including:  

• Peanut butter
• Jams and jellies
• Breads, crackers, cereals
• Clean fruits and vegetables
• Dried meats, such as beef jerky
• Baked products, such as cookies and cakes

Chef Gary shared 2 easy back to school lunches that are more exciting than a PB&J with the crusts cut off this morning on Good Day

Chef Gary’s Pizza Pockets

1 pack of pita bread

1 pack of sliced pepperoni

1 jar of pizza sauce

1 bag shredded mozzarella cheese

Cut pita bread in half open to form pocket add in a little pizza sauce add in pepperoni  top with cheese be creative add in some of your favorite pizza toppings like spinach , mushroom , green or other colored bell peppers.

“If your kids like pizza they will love this simple recipe,” says Chef Gary.

Chef Gary’s Kid Kabobs

This is a fun easy recipe that will keep well until lunch.

1 pack assorted cubed deli meats

1 pack of cheese cubes

A mix of fruit and/or veggies

Using a small plastic straw, skewer the meat, cheese and fruit, pack, and enjoy at lunch.

Chef Gary is an executive chef, culinary instructor and general foodie, teaching classes, and offering in home food preperation.  You can contact him at 803-223-1021.