an ordeal for parents. Here are a few recipes to help you put a healthy twist on traditional lunchtime favourites and to introduce your child to a world of new tastes.

TORTILLA WRAPS RED AND GREEN Avocado slices Tomato slices Bean sprouts Salt and pepper to taste Tortilla wrap *** WALDORF WRAP Chopped apple Ham slices or cubed cooked ham Lettuce Mustard to taste Tortilla wrap HOW to fold your wrap: Place the flat bread (wrap) on a flat surface. Put the desired filling in the centre of the bread. Fold up the bottom quarter. Roll.

Recipe from Food to Grow On *** LUNCH BOX HERO 2 teaspoons prepared mustard French rolls Sliced luncheon meat Sliced processed Swiss cheese Lettuce leaves 1 cup margarine or butter ALLOW butter to stand at room temperature to soften. Put softened butter in a small bowl. Add mustard to butter. Blend butter and mustard together.

Cut French rolls in half lengthwise. Spread each half with some of the butter mixture. Save the rest to use on other sandwiches.

Layer meat, cheese and lettuce between roll halves. If you are taking the sandwich in a lunch box, carry the lettuce separately in a plastic bag. Add lettuce before eating.

Continental Society of Bermuda Cookbook *** HEALTH BAR SNACKS 2 tablespoons butter, softened 2 tablespoons brown sugar 1 tablespoon honey 1 tablespoon molasses 1 cup quick-cooking oats 2 tablespoons whole wheat flour 2 cup snipped dried fruits 1 cup boiling water 1 tablespoon butter 1 egg, lightly beaten 1 cup packed brown sugar 1 cup whole wheat flour 2 tablespoons wheat germ 2 tablespoons wheat bran (optional) 3 teaspoon ground cinnamon 1 teaspoon salt 1 teaspoon ground cloves 1 cup chopped walnuts (optional) BLEND butter, brown sugar, honey and molasses together. Stir in oats and whole wheat flour. Press into bottom of an 8 x 8 x 2 inch pan. Bake at 350 degrees for 5 minutes. Stir egg, brown sugar, whole wheat flour, wheat germ, bran and cinnamon together.

Pour boiling water over fruit and butter; let swell for 5 minutes. Mix with dry ingredients. Add salt and cloves; spread evenly over pre-baked crust. Top with walnuts. Bake at 350 degrees for 25 minutes. Cool on wire rack. Cut into square bars.

Recipe from International Cooking in Bermuda *** WHOLE WHEAT PUMPKIN MUFFINS 1 1 cups sugar 1 16-ounce can pumpkin (2 cups) 3 eggs 1 cup salad oil 1 cup water 1 1 cups sifted flour 1 1 cups sifted whole wheat flour 1 1 teaspoons baking powder 1 teaspoon baking soda 1 teaspoon salt 3 teaspoon ground cinnamon 1 teaspoon ground cloves 1 1 teaspoons ground nutmeg 1 1 cups raisins 1 cup coarsely chopped walnuts PREHEAT oven to 400 degrees F.

Combine sugar, pumpkin, eggs, oil and water. Beat at low speed 1 minute. Sift together both flours and next 6 ingredients.

Add to pumpkin mixture. Stir just until dry ingredients are moistened. Stir in raisins and nuts. Spoon into lightly greased muffin pans (2 1/2-inch diameter). Bake in pre-heated 400 degrees F. oven 20 to 22 minutes.

Makes 2 1 dozen muffins.

Recipe from the 100 Best Recipes For 100 Years from McCormick *** CHOCOLATE CHIP COOKIES This cookie has half the fat and half the chips of ordinary chocolate chip cookies, but you won't miss them. Miniature chips give the illusion of more chocolate because they distribute so well.

1 cup granulated sugar 1 cup packed brown sugar 1 cup margarine or spread, softened 1 teaspoon vanilla 1 egg white or 2 tablespoons fat-free cholesterol-free egg produce 1 cup all-purpose flour 1 teaspoon baking soda 1 teaspoon salt 1 cup miniature semisweet chocolate chips HEAT oven to 375 degrees. Mix sugars, margarine, vanilla and egg white in large bowl. Stir in flour, baking soda and salt. Stir in chocolate chips.

Drop dough by rounded teaspoonfuls about 2 inches apart onto ungreased cookie sheet. Bake 8 to 10 minutes or until golden brown. Cool slightly; remove from cookie sheet. Cool on wire rack.

Makes about 2 1 dozen cookies.

From Betty Crocker's New Low-Fat, Low-Cholesterol Cookbook HEALTH HTH