My favorite Halloween treats to make for the kiddos are these adorable mini mummy pizzas. They take a few more minutes to make than the standard sandwich, but they’re well worth the effort. I typically use sweet, soft King’s Hawaiian rolls, which are sliced in half and layered with marinara sauce, string cheese and sliced black olives for the eyes. Aren’t they adorable?
When I was in high school, I loved to eat a plate of sliders and fries at this place in Omaha called The Diner. It was, well, a charming little diner with classic diner food. Ever since I discovered those mini burgers, I’ve been obsessed with sliders. I don’t even know where the term “sliders” originated. I should do some research on the internets.
In the meantime, I’ll just continue to have fun making different types of sliders. I love a straightforward beef and American cheese slider loaded with pickles, lettuce and Thousand Island (secret sauce) dressing. Sometimes, I’ll mix it up with turkey or pork or even salmon. The other day, I made turkey sliders with sautéed kale and mushrooms incorporated into the burgers. They were fantastic. I always try to make a few extra burgers, so I have some leftover for lunches. They’re actually delicious cold.
I’m continually trying to come up with ways to get my kids interested in food prep and cooking. Some days it’s easier than others and I don’t try to force it if they’re not feeling it. A few days ago, my husband decided to give Iain, who is almost 12, a little grilling lesson. This kid LOVES burgers. And, he also loves fire, so it was a perfect combination. We made sliders, which are especially kid-friendly in terms of both flipping and eating.
The best part about making sliders: serving them for lunch the next day. The kids said they were delicious cold. Too bad there weren’t enough leftovers for me to have some for my lunch.
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.
I just love a good pizza bagel: mmm, cheesy carbilicious. Unfortunately, this was not my lunch, but the kiddos’ and they definitely enjoyed it. Clean plates all around.
The kids have another short week thanks to the President’s Day holiday. That’s two four-day weeks in a row; they’re getting spoiled.
As far as lunches go, we’re on a bit of a bagel kick. Lily had bagels and berry cream cheese for her class Valentine’s Day party Friday and came home raving about how good bagels and cream cheese are. No argument here—although bagels seem like such an indulgence in these days of gluten-free everything. For lunch yesterday, I made cheese pizza bagels. For today’s lunch, I made a raspberry chia tapioca pudding (it tastes way better than it looks) which I served with a banana, carrot sticks, and half a bagel filled with strawberry cream cheese. Mmm, bagels and cream cheese.
We’re getting through the first week on the new year and surviving being back in the school/work routine. I’ve been mixing it up with the lunches this week: lots of variety. On Tuesday, it was pizza bread, Wednesday was loaded with fruit, and Thursday’s lunch has quesadillas because the kids like quesadillas and, we’re out of bread.
This cute and colorful lunch has a little bit of everything: different bites of fruits and veggies, crunchy snacks and a smoked turkey and cheese mini sandwich.
And here’s another variation on the smoked turkey theme: a quesadilla with mozzarella, cheddar and smoked turkey served with more crunchy snacks (lentil curls from Trader Joe’s—surprisingly yummy) a tangerine and some baby carrots.
I just love pizza bread. It’s so satisfying, especially when made on little rosemary parmesan rolls. In keeping with the parmesan theme in this lunch, I also included the favorite Goldfish flavor of the house: parmesan, of course. Sides are particularly pretty fruits and veggies: sweet grape tomatoes, crunchy baby carrots, crisp persimmon slices and tart Pink Lady apples.
Last night I was in my typical Thursday—What am I gonna make for dinner? I’m really tired. What’s in the fridge? What am I gonna make for lunch—frame of mind. I was THIS close to slacking off and not preparing a Halloween-themed lunch. But, then I rallied and mustered the energy to make really dead ghost-shaped quesadillas—ghostadillas if you will. Aren’t they cute?
Happy Trick or Treating. Happy Halloween. Happy Fun Weekend!
On Monday I made a big pot of chili. Some of that chili went into these tortillas, along with some shredded cheese, to make delicious chili quesadillas. For veggies, I sliced up some sweet farmers market carrots and red bell peppers. I also include a few parmesan Goldfish and two small slices of pumpkin bread.
I love quesadillas with eggs. A little scrambled egg makes the humble quesadilla so much more satisfying. And, it’s easy. Just lightly scramble an egg, pour it in a cast iron pan, sprinkle some cheese and salsa on top, press a tortilla onto this delicious gooey mess, and fold it over to crisp up both sides of the tortilla. Then serve it with some yummies like: persimmon slices, apple slices, half a kiwi and a small piece of pumpkin bar (made with Trader Joe’s delicious pumpkin bar mix).