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 still can’t believe it: the school year is over. It’s been a long slog this year, but we survived it. I’m actually relieved to get a break from lunch packing. I was starting to run out of inspiration as the school year wound down. I’ll be using the summer to get my lunch packing groove back and to try to master the art of choux pastry.
Here are some of the favorite kid lunches from the last two weeks of school:
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 was a pretty good week of lunches for the kiddos: lots of variety and plenty of delicious fruit. We got some particularly delicious mangoes and a big, sweet honeydew that the kids have enjoyed throughout the week.
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.
This week I made a variety of sandwiches and such on bread. For Valentine’s Day, the kids got pizza bread on King’s Hawaiian rolls with sugar cookies, carrots and radish flowers on the side. I admit that I’m not very skilled at making radish flowers, but the kiddos were eager to jump in and help.
Wednesday it was Make Your Own Sandwich day with some kid-approved sandwich ingredients: salami, ham and delicious Irish cheddar cheese.
I got creative with my bread machine this week and made a lovely loaf of spiced carrot bread. I love adding shredded fruit or veggies and cinnamon/pumpkin pie spice into the bread dough: it gives the bread just a little hint of sweetness. Yum!
And here were are at the end of the week with a peanut butter and Nutella sandwich. Seriously, what could be better than ending the week on a sweet note?
The only problem with Halloween: the kids never want it to end. They have requested Halloween-themed lunches for the rest of the week. Yesterday it was mini mummy pizza breads made with marinara, mozzarella and black olives on King’s Hawaiian sweet rolls.
Today, I really should have made some skeletons, but these little pumpkin bagel ghouls and banana goblins were the best I could do after a wild night of trick or treating and candy consumption.
We also made assorted Halloween-themed treats for a little party we had last weekend. I did a woefully poor job of documenting the food, because I was too busy making and arranging it. Here are a few highlights:
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?