Here is a roundup of last week’s lunches. You can see certain recurring motifs: watermelon, big green grapes, and colorful carrots (we all love little dark purple carrots). And, cheese, lots of cheese.
Here are some recent school lunches packed in my new favorite lunchboxes.
Iain was complaining recently that he was tired of peanut butter and Nutella sandwiches. Say what?! So, I decided to mix things up with a peanut butter and apple sandwich. I also drizzled on some honey and sprinkled some cinnamon on those apples to give the sandwich an extra burst of Fall flavor.
Leftover pancakes are always a kid-favorite lunch when spread with peanut butter and Nutella. Yes, that combo is okay when sandwiched between some blueberry pancakes.
This was an easy end of the week lunch: a little cheese pizza roll up with applesauce, carrots and chunks of Asian pear.
You could call this “Mom Has a Little Piece of Leftover Pie Crust and Is Feeling Motivated Lunch.” Yep, I actually made little apple pies for lunch last week. Now the kids want more apple pies for lunch.
And, finally, today’s lunch is a merry mixup of plain yogurt sweetened with marmalade and honey, a juicy kiwi, a granola bar, a mini sweet pepper, a mini cucumber, a Hebrew National hot dog (the only hot dog worth eating, in my opinion), and a Babybel gouda. Fancy!
Is there anything as satisfying as a King’s Hawaiian sweet roll? It’s like a soft little pillow of love. The kids go crazy for King’s Hawaiian bread, so we started the week with some delicious little tuna sandwiches:
The second King’s Hawaiian sweet roll lunch has little slider pizzas (marinara sauce + mozzarella on a little roll, pop in a 350˚ oven for 10–15 minutes). Don’t those little pizzas look delicious?
We’re finishing off the week with some peanut butter and Nutella. For Thursday’s lunch, I made a peanut butter, Nutella and banana sandwich on a nice, fluffy roll.
Today’s lunch has some little peanut butter and Nutella roll ups with lots of apples (sliced and GoGo Squeeze strawberry applesauce), a baby carrot and a small serving of delicious shrimp chips. And with that, another week of school lunches is crushed. Happy Weekend!
Tortellini from last night’s dinner translates into some yummy lunches today. For the kiddos, I tossed the tortellini in a little olive oil with some grated parmesan. Tortellini always seems really filling to me, so I just gave the kids a small serving of the pasta. I also packed lots of fruit (pineapple, persimmon, and grapes), a baby carrot, and some peanut butter filled pretzels.
And here’s the grownup version of leftover tortellini for lunch:
I tossed the tortellini with some kale, shredded carrots, diced salami and balsamic vinaigrette to make a delicious and filling salad. Just call me master of leftovers. And, yes, I’m loving my EasyLunchboxes.
All of the fruit and veggies in this lunch are from the farmers market: gorgeous crisp apples, baby carrots, sweet lipstick peppers, fennel for Iain and kale for Lily. I threw in the little slices of lime only because I had half a lime sitting on the kitchen counter after making guacamole last night. Plus, it looks pretty. The cheese is Lily’s favorite, Irish cheddar, and the meat is also Lily’s favorite: salami. The crackers are nothin’ fancy: whole grain Goldfish and Ritz. Although, I do love me a buttery Ritz cracker; I’ll take Ritz crackers over fancypants crackers any day.
My son Iain is obsessed with lamb. It’s his absolute favorite meat. My kids also love halibut, salmon, scallops, octopus, and oysters—pretty much anything that’s really expensive. Luckily, fancy meat and fish is cheaper at Costco than at a restaurant, so we tend to indulge for our Sunday barbecues. A delicious Sunday feast inevitably means a fancy Monday lunch, like today’s grilled lamb and mint jelly sandwiches.
And just when you thought this lunch couldn’t any better, I threw in my all time favorite chips:
Aren’t the colors in this lunch so soft and pretty? I especially love the pale raspberries and the fancy little Riesling grapes that I got at the farmers market. Just like yesterday, the kiddos are suffering through a hot day at school: 107˚ the last I checked!! My plan for dinner on this wretched hot day is a nice black bean salad:
I piled all sorts of goodies into this big salad bowl: black beans that I cooked in the Crock-Pot yesterday, corn, peas, sweet red lipstick peppers, scallions, rice, and cilantro. The salad is dressed in a little olive oil and fresh lime juice with lots of lime zest. For spices, I used cumin, smoked paprika, chile powder, and a healthy sprinkling of salt + pepper. Yummers!
It’s been really, really, really hot here on the Central Coast, and today might be the worst day yet. The kids typically don’t eat much for lunch on super hot days, so I try to pack lighter fare with lots of fruit. Today, I threw in some little grapes from the farmers market and some nice, cool slices of cantaloupe.
On Friday, I made a fruit salad with cantaloupe, grapes, and green plums. For sides, I included a yummy mix of chia seeds, strawberry jam and plain yogurt with some peanut butter filled pretzels. We’ll be powering through the week with more fruit and crunchy snacks from Trader Joe’s.
We’re having one of those Central Coast September heat waves that I’ve come to dread. On hot days, the kiddos alway request lunches that aren’t so heavy. That means that big sandwiches are out and cute, dainty sandwiches are in—like these little ham, pub cheese and sweet pickle relish roll-ups. Some nice, crisp fruits and veggies round out this lunch: carrots, sugar snaps, grapes and green plums. And, of course, a salty treat and kid fav: Veggie Straws.
Yesterday, I made mini sandwiches out of sliced pretzel rolls filled with 1) Nutella and peanut butter 2) Nutella and jam, and 3) butter and jam. The kids really love these little sweet sandwiches. And I’m afraid those bananas look a bit dodgy. I like my bananas just on the other side of green, but it’s been so warm in my house that they seem to go from green to speckled and really ripe in a matter of hours.
Today’s lunch has another delicious sandwich in it: peanut butter, Nutella and raspberry jam. This lunch is similar to Monday’s except I threw in a Trader Joe’s Raises the Bar chewy granola bar and a few more veggies: carrots, lipstick peppers and sugar snap peas.