I have a “thing” about packing my kids’ lunches.
Well, first of all, I do it. Every day. I figure, it’s the least I can do – heck, the boys are barely awake and moving in the mornings, let alone THINKING about anything other than trying to wake up.
Secondly, I actually put some thought into my kids’ lunches. I consciously try and buy different and fun things to put into their lunches every week. For example, every week they get a lunchable – always a different kind each week. I make one traditional sandwich one day, put a crustless peanut butter and jelly sandwich in one day, and Hot Pockets another day. Every Tuesday and Thursday they get to drink soda (Mt. Dew is their favorite) because I figure those are the days of the week when they are dragging and really need the caffeine boost to see them through their day.
In addition, I play around with different deserts and fruit roll-ups – I also put the occasional “good luck on your test” sort of note in there as well.
In short, I really enjoy packing my kids’ lunches. And apparently, they love it too because neither one of them have bought lunch in YEARS. (Yes, I’m being serious).
As a result of this “obsession”, I tend to really enjoy getting new ideas for fun things to put into their lunches. Now granted, some of this stuff is a bit hokey for my teenage boys and I never want to embarrass them in front of their friends, but I’m not saying I won’t EVER sneak something like this in just to break up the monotony of their day. *grin*
For example, wouldn’t these be FUN to find in your lunch??
Feast your eyes, if you dare, on these Hot Dog Mummies. They’re the perfect energy food before an evening of collecting candy.
* 1 11-ounce can of refrigerator breadsticks
* 1 12-pack of hot dogs
* Yellow mustard
1. For each mummy, separate one breadstick from the roll and use kitchen shears or a knife to slice it in half lengthwise to create two thinner strips.
2. Wrap one strip at a time snugly around the hot dog. Depending on the size of the hot dog, you may not need all of both strips. Leave about 1/2 inch of hot dog exposed for the face area and continue wrapping the top of the hot dog.
3. Bake the mummies on a cookie sheet at 350º for 15 to 18 minutes or until the breadstick wrapping is golden brown.
4. Remove the mummies from the oven and cool them for 5 minutes. Add yellow mustard eyes just before serving. Makes 12 mummies.
This lunchtime fleet turns tuna salad into a treat that’s sure to reel kids in.
* Pickling cucumbers
* Plum tomatoes
* Yellow peppers
* Tuna salad
* Carrot or celery sticks
* Cheese (optional)
* Fish-shaped crackers (optional)
1. Fill a veggie vessel (we used halves of a pickling cucumber, plum tomato, and yellow pepper) with tuna salad. Push one end of a carrot or celery-stick mast into the salad and set a triangle sail of pepper, lettuce, or cheese next to it. For the full effect, serve the lunch on a blue plate scattered with fish-shaped crackers.
You can expect a high number of interceptions when you pass these individual-size meatball sandwiches during halftime festivities.
* Spaghetti sauce
* Shredded Cheese
* Individual-size rolls
1. To make a batch, first prepare your favorite meatball recipe, shaping each meatball into a mini football before cooking. Once they’re cooked, add the meatballs to a skillet of spaghetti sauce and warm them through.
2. For each sub, cut a V-shaped notch from the top of an individual-size roll, place a meatball in the roll, and top with cheese shred laces. Finally, get the sandwiches in a huddle on a cookie sheet and place them in a warm oven for a few minutes to melt the cheese.
Get your kids to eat their veggies with this tasty sandwich.
* Condiments (ketchup, mustard, or mayonnaise)
* Sandwich roll or bun
* Ham or other cold cuts
* Raw vegetables
* Cherry tomatoes
* Softened cream cheese
* Cheese sticks
* Cheese cubes
* Bell peppers
1. Spread your child’s favorite condiment on the bottom half of a sandwich roll.
2. Add a slice of ham or another cold cut.
3. Fold a second slice of meat lengthwise so that it resembles a tongue and lay it across the bun with one end hanging over the edge.
4.Create a face on the bun top using sliced raw vegetables, olives, and cherry tomatoes for features and softened cream cheese for glue. (The cheese sticks best if you first blot dry the cut veggies with a paper towel.) You can even add a couple of cheese cube “teeth.”
5. Use a potato peeler or grater to create long carrot curls to pile on top of the sandwich or push bell pepper slices into the bun for a spiky hairdo.
Fishing for a fun and hole-some breakfast? This snazzy snorkeler, made of cream cheese and veggies, is just the thing.
* 1 (8-ounce) package of strawberry cream cheese or plain cream cheese and Nutella
* Bell peppers
* Shredded cheese
1. Put the strawberry cream cheese into a plastic freezer bag and snip off a small corner (for a darker skin tone, stir Nutella into plain cream cheese).
2. Pipe the cheese through the hole in the bag to create arms and legs, then hold the tip in place to fill the bagel hole and squeeze out a ball for the head.
3. Cut out a mask, snorkel, and pair of flippers from bell peppers and pat the pieces with a paper towel to remove excess moisture. Put the snorkel gear in place, top the head with shredded cheese, and set your skin diver afloat on your breakfast table!
And for desert? How about showing them a little brownie love?
A plate of these very moist, rich chocolate bars won’t last long after school–especially when accompanied by tall glasses of milk.
Make brownies according to box instructions.
To make the heart: Stencil confectioners’ sugar hearts on top of each brownie. To make a stencil, cut out a heart from the center of a piece of paper. Place the stencil on top of the brownie and sift confectioners’ sugar over it. Carefully lift the paper to reveal the confectioners’ sugar heart.
*Disclaimer: These recipes are from Family Fun. Family Fun did not compensate me in any way for this post. I’m simply a fan of Family Fun and thought I would pass these recipes on to you. Enjoy!