Todays lunch contains one of my world famous Throw Random Leftovers in a Tortilla with Cheese and You’ve Got a Meal quesadillas. In this case, whole wheat tortillas are filled with refried pinto beans, hash brown potatoes, sauteed kale, and salsa. Yummers. And check out that fancy “gourmet” marshmallow in the little treat compartment. Impressive, huh?
This is lunch of total comfort food: peanut butter and grape jelly on whole grain buttermilk bread with raspberry yogurt, cashews, dried fruit (apricot, cranberries and mango), and colorful carrot sticks.
For lunch last Friday, I made leftover lunches to order. There was only one problem: I accidentally gave each kid the wrong lunch. That’s what happens on Thursday nights when all bets are off and my brain is fried. I was determined not to let that happen again. I made sure that Lily got the leftover fish taquitos she requested for her lunch and that Iain got the cheese pizza (leftover from his 10th birthday party!) he requested. Clearly my brain functions better on Sundays than on Thursdays.
Last night we had rice bowls for dinner, so I had assorted leftovers available for the kiddos’ lunches today. Lily is a rice lover, so I packed her a little tin of black rice (it’s actually a combo of brown and black/forbidden rice) with seaweed salad and edamame.
Iain, on the other hand, sometimes likes rice and sometimes is rather ambivalent about rice. But, he always likes sushi rolls. So he got the three leftover California rolls along with some edamame for his lunch today. Friday lunches to please everyone!
The only thing better than a peanut butter and jelly sandwich is a peanut butter, Nutella and jelly sandwich. The kiddos almost always eat every last bite of a PBN&J sandwich.
For lunch today, I made cute little double wrapped bean (refried) and cheese taquitos. Why double wrapped? Well, I had a couple of corn tortillas that I wanted to use up, and corn tortillas tend to crack when you roll them up—unless you warm them up in a little oil. Because I didn’t want to deal with that, I just rolled up the corn tortilla taquitos in whole wheat tortillas. It seems like a Taco Bell type of thing: Now, for a limited time only, the Double Wrapped Gordita Chalupa Taquito! With fruit.
Monday’s lunch was sweet and yummy: a classic peanut butter and grape jelly sandwich with some baby carrots, strawberries, and cantaloupe.
Yesterday, I picked up a package of corn tortillas, so the kiddos got golden quesadillas (cheese + a little enchilada sauce) for lunch today. I also included an apple Fig Bar, baby carrots, and strawberries.
Last week is all a blur. I vaguely remember making these lunches:
After a blissful week in which the kids were on spring break—no lunch packing, no homework folders, no reading logs, no parent envelopes, no rat race in the mornings—we are all getting back into the school routine. On Monday, I started the week off with peanut butter, Nutella and banana sandwiches, which Lily helped to make.
For lunch today, I made quesadillas with fried egg and chopped tomatoes. I got a bag of gorgeous organic multi-colored carrots at the grocery store on Sunday, so you’ll be seeing purple carrots in more lunches this week.
Yesterday’s lunch featured another nice bowl of strawberries and cantaloupe, served with mini fried egg quesadillas, and Goldfish/mixed nut trail mix.
This is the last lunch of week, because the kids’ spring break starts tomorrow. Yeah for them! For today’s lunch, I made sweet tortilla roll-ups. The big one has labne (yogurt cheese—super yummy) and grape jelly, and the two little ones are filled with Nutella and grape jelly. These might get a little sticky and messy at lunch, but I think the kiddos will like them. I also packed a little applesauce, baby carrot slices, and the last of the big batch of strawberries and cantaloupe we’ve been eating all week.
Every week, Central Coast strawberries just keep getting better and better. For lunch on Monday, I chopped up a bunch of strawberries to put on top of plain yogurt with a sprinkling of coconut sugar.
For today’s lunch, I combined strawberries with cantaloupe for a cool, refreshing fruit course. I also made little sandwiches filled with ham, sharp cheddar, mustard and lots of dill pickle relish.