I just love our new Monday morning routine in which the kids pack their own lunches. This week, I asked Lily to pack me a snack and she made me a beautifully organized container or cherries and carrots, complete with an encouraging “You’re Awesome” Post-it note. I love that kid.
Lunches for the rest of the week were full of variety. For Tuesday’s lunch I made little salami pizza’s on honey whole wheat English muffins.
Wednesday’s lunch contained lots of fruit along with cheese, pretzels and leftover pork tenderloin. I love how fast pork tenderloin cooks. I marinated two pork tenderloins in teriyaki sauce (Soy Vay®) and roasted them in a 500˚F oven for 20 minutes (be sure to line a baking sheet with parchment paper or you’ll be left with a sticky, burnt mess when cooking at this high temperature). They were perfectly tender and juicy. With rice and some quick sautéed mushrooms and sugar snaps, it was a perfect dinner with plenty leftover for both grownup and kid lunches.
On Thursday, the kids requested a “sandwich tasting” for lunch. These little King’s Hawaiian rolls have 1) Nutella, 2) butter and strawberry jam, and 3) crunchy peanut butter and marshmallow Fluff.
The last lunch of the week has some oranges that I picked last night in the dark (ripe, luckily), kiwi, carrots and a mini sandwich with mortadella, pork and cheddar. What a yummy end to the week.
This school week has started out with some delicious melty cheese lunches. For Monday’s lunch, I made quesadillas with pinto beans—conveniently, I had cooked up a big pot of beans on Sunday, which we had with grilled fish tacos (yum!).
Today’s lunch included an always-popular-with-the-kids English muffin cheese pizza. I also packed some little cheese-filled crackers, mixed nuts, and some super sweet cantaloupe I got at the farmers market this weekend.
This lunch was a hit with both kiddos: the lunch boxes came home almost empty yesterday. And what’s not to love? I made little english muffin pizzas with fresh mozzarella and this fancy uncured pepperoni I got at Target. And look at those kiwi—gorgeous and in season here right now (along with those crazy sweet satsumas).
It always seems to throw the entire school week off when Monday is holiday. I’ll be thinking tomorrow is Tuesday and will inevitably forget that it’s library day for Iain. Ah well, we’ll get there. For lunch today, I decided to start the week off with classic comfort food: a whole wheat english muffin pizza (marinara sauce and mozzarella). I love pretty much any melted cheese thing on an english muffin. For a savory cereal trail mix, I combined Crispix, pretzel fish, roasted pumpkin seeds and freeze dried edamame. This would be really good actually spiced and cooked up like “The Holiday Chex Mix,” one of my guilty pleasures. I bought the freeze dried edamame at Target; they’re a little crunchy and bizarre, but strangely addictive. They’re also way overpriced, as all freeze dried items tend to be. For fruit today: farmers market grapes and pomegranate seeds.
Lunch today is pepperoni and basil (from our garden—the basil, not the pepperoni) pizza on a whole wheat english muffin. The portion of pepperoni is very small, because, let’s face it, pepperoni is a terribly unhealthy food that should probably never be served to children. It should probably never be eaten by anyone, anywhere. It’s an entry drug to fatty, cured meats. I’ll be working through this pepperoni guilt today, as my children enjoy its salty splendor.
At least we have veggies (tomatoes from our garden and snap peas and carrots from the farmers market) and fruit (grapes from the farmers market) to add some essential vitamins to this meal. The treat tray has a few chocolate rocks.