Great brown bag recipes for kids and adults

A show of hands, please: Who is already bored/beset/out of ideas when it comes to filling your children's trendy, reusable totes? We thought as much. So we asked some pros to help come up with options. These recipes will be good for brown-bagging grown-ups, too.

Feel free to mix and match these quick and easy suggestions.

PLANTAIN WRAPS WITH TANGY BLACK BEAN SPREAD

From Jennifer McCann, author of "Vegan Lunch Box" (Da Capo Lifelong, 2009).

Fried plantains make a wonderful sandwich or wrap filling when combined with zesty bean spread and spicy salsa. The bean spread also can be used as a dip for baby-cut carrots and tortilla chips.

MAKE AHEAD

The black bean spread and plantains can be made and refrigerated a day in advance; the wraps are best assembled the day they will be eaten. You'll have some black bean spread left over after making these wraps.

1 (15-ounce) can black beans, rinsed and drained

2 tablespoons freshly squeezed lemon juice

1 1/2 tablespoons ketchup

2 teaspoons wheat-free tamari

1/2 teaspoon ground cumin

1/8 teaspoon cayenne pepper, or more to taste

Salt

2 ripe plantains (look for dark yellow skins with black patches)

2 tablespoons canola oil

Freshly ground black pepper

4 (10-inch) gluten-free wraps or tortillas

Homemade or store-bought salsa, for serving

1. To make the bean spread, combine the beans, lemon juice, ketchup, tamari, cumin and cayenne pepper in the bowl of a food processor; puree until smooth, stopping to scrape down the sides, as needed. Taste and season with salt; adjust the cayenne. (At this point, the spread can be refrigerated in an airtight container for 1 day.)

2. Use a sharp knife to peel the plantains. Cut them crosswise in half, then cut each of the halves lengthwise into quarters (yielding 16 pieces total).

3. Line a plate with several layers of paper towels.

4. Heat the oil in a large, nonstick or well-seasoned cast-iron skillet over medium heat. Add the plantains, cut-sides down, in a single layer; cook for 5 minutes, until the plantains are reddish brown, then turn the pieces over and cook another 5 minutes. Transfer to the paper-towel-lined plate to drain, then season lightly on both sides with salt and pepper. (At this point, the plantains can be cooled, wrapped and refrigerated for 1 day.)

5. To assemble, heat a dry skillet over medium low. Heat the wraps, one at a time, just enough to make them pliable.

6. Slather each wrap with black bean spread, then arrange 4 of the cooked plantain wedges on top. Roll up like a burrito, tucking the ends in as you go. Serve with salsa for dipping. Makes 4 servings.

Nutritional analysis for each serving 397 calories, 9 g protein, 71 g carbohydrates, 8 g fat, 1 g saturated fat, 0 mg cholesterol, 579 mg sodium, 8 g dietary fiber, 16 g sugar

APPLE CRISPS

Adapted from "Petit Appetit: Eat, Drink, and Be Merry," by Lisa Barnes (Perigee, 2009).

2 tablespoons sugar

1 teaspoon ground cinnamon

1/2 teaspoon freshly grated nutmeg

2 large organic apples, such as Fuji or Braeburn

1. Position oven racks on the middle and lower rungs; preheat to 200 degrees. Line 2 baking sheets with parchment paper.

2. Combine the sugar, cinnamon and nutmeg in a small bowl.

3. Use a mandoline or a knife to cut the apples vertically into 1/8-inch-thick rounds. You do not need to core or peel the apples. The seeds will fall out or can easily be removed from the apple slices after cutting.

4. Arrange the apple slices on the prepared baking sheets in a single layer; sprinkle with the sugar-spices mixture. Bake 1 1/2 hours, then rotate the sheets top to bottom and front to back. Bake 1 hour, then turn off the oven. If the apple slices are not dry and crisp, leave in the (closed) oven overnight.

5. Use a spatula to loosen the crisps from the parchment paper; store in an airtight container. Makes about 48 apple crisps, or 4 servings.

Nutritional analysis for each serving 82 calories, 0 g protein, 21 g carbohydrates, 0 g fat, 0 g saturated fat, 0 mg cholesterol, 1 mg sodium, 3 g dietary fiber, 17 g sugar

CHICKEN MEAT LOAF

Adapted from Bob Sloan, author of "Dad's Awesome Grilling Cookbook" (Chronicle, 2009).

1 tablespoon olive oil, plus more for greasing pan

1 large onion, finely chopped (1 1/2 cups)

1 medium (8 ounces) sweet potato (preferably organic), peeled and cut into 1/8-inch dice

3 tablespoons ketchup

2 tablespoons Worcestershire sauce

1 slice whole-wheat bread, cut into 1/2-inch pieces

1/4 cup low-fat milk, preferably 1 percent

1 large egg, lightly beaten

1 pound free-range organic ground chicken (may substitute ground turkey)

1/2 teaspoon salt

1. Preheat the oven to 400 degrees. Use a little oil to lightly grease the inside of an 8-by-4-inch loaf pan.

2. Heat the oil in a large skillet over medium heat. Add the onion and sweet potato; cook about 6 minutes, stirring occasionally, until the vegetables have softened. Add the ketchup and Worcestershire sauce; mix well, then transfer the mixture to a large bowl and let cool.

3. Combine the bread and milk in a small bowl; let it sit for 5 minutes, then add the egg and mix well. Add the mixture to the large bowl, along with the ground chicken and salt. Use your hands to combine; the mixture will be moist.

4. Transfer mixture to prepared pan and bake for 45 to 50 minutes, or until a thermometer inserted into the center registers 170 degrees. Let cool for 5 to 10 minutes before serving or slicing. Makes 6 servings.

Nutritional analysis for each serving 195 calories, 21 g protein, 17 g carbohydrates, 5 g fat, 1 g saturated fat, 80 mg cholesterol, 411 mg sodium, 2 g dietary fiber, 6 g sugar

BROCCOLI-PESTO PASTA

Adapted from Mollie Katzen's "Get Cooking" (HarperStudio, 2009).

1/4 cup olive oil

3/4 cup store-bought fresh pesto, at room temperature

1 tablespoon salt (for the pasta water), plus more to taste (optional)

12 ounces dried pennette or penne pasta

1 large (1 1/2 pounds) head broccoli, tough stem ends discarded and the rest cut on the diagonal into 2-inch pieces

1/3 cup freshly grated Parmesan cheese

Freshly ground black pepper

1. Pour the oil into a large mixing bowl. Add the pesto and whisk until uniformly blended.

2. Bring a large pot of water to boil over high heat; add the tablespoon of salt. Add the pennette or penne and cook according to package directions. When the pasta has about a minute or so left to cook, add the broccoli to the pot. It will cook quickly, will turn bright green and should be crisp-tender. Reserve about 1 cup of the cooking water, then drain the pasta and broccoli in a large colander.

3. Shake to mostly drain (it's OK to leave some water clinging), then add to the pesto mixture in the bowl.

4. Mix well to coat the pasta and broccoli evenly, adding the Parmesan at the same time until it is well incorporated. Add some of the reserved cooking water as needed; taste and add salt to taste, if desired, along with about 6 grinds of black pepper.

Serve hot or transfer to a container, cool to room temperature, cover tightly and refrigerate until ready to pack it off to school. Makes 3 to 4 servings.

Nutritional analysis for each serving, based on 4 servings 743 calories, 24 g protein, 75 g carbohydrates, 39 g fat, 7 g saturated fat, 22 mg cholesterol, 579 mg sodium, 3 g dietary fiber, 6 g sugar