Cut 4 (1-1/2-inch) circles out of your choice of lunch meat (use small glass if you don't have a cutter that is that small and cut around it), then cut 4 (1-1/4-inch) stars out of your choice of cheese.
Top each cracker with 1 lunch meat circle and 1 cheese star or place in container and ship off in lunch box.
Prepare your child's lunch box by packing the hot dog
Cut turkey, ham, and cheese into bite sized cubes. Cut carrots and celery into sticks. Place these into lunch box.
Mix salsa and ranch dressing in a small sealable container for dipping savory dippers into.
Cut angel food slice into cubes and place in another container in lunch box.
Puree strawberries with a splash of water or juice in a blender. Pour into another small sealable container for dipping cake cubes into. This can also be made with frozen strawberries.
Place ham, lettuce, and carrot in a resealable plastic bag. Pour Ranch dressing into a small resealable container. Wrap the pita bread in plastic wrap. Pack the ham mixture, Ranch dressing, and pita bread along with a spoon in a lunch box or bag until lunch time.
Assemble pita pocket by spooning the ham mixture into each pita half and drizzling the Ranch dressing on top.
asily.
For the lunch box: Lay out four lunch containers. Divide the
When school starts in the fall, make the transition easier for your kids, especially the younger ones, with special lunch box surprises.
It's a nice treat to continue throughout the year, too!
rumbs, they are done.
VEGAN CHOCOLATE GANANCHE TOPPING DIRECTIONS:
Arrange all ingredients in an airtight lunch box. Chill until required.
Arrange meat, cheese, chutney, onions, pickles, mixed greens and bread in a lunch box. Chill until required. Pile toppings onto bread or eat as a salad.
In a small bowl, sprinkle yeast in warm water and stir well to dissolve. Set aside for about 5 minutes to bloom.
Meanwhile, place the flours, cornmeal and salt together in the bowl of a food processor fitted with the S blade. Pulse well to combine.
With food processor running, slowly drizzle the yeast mixture into the feeding tube. Stop when dough forms a ball. Pour in the olive oil and pulse two or three times to combine.
Turn dough onto a lightly floured surface and knead briefly, just long enough to make a smooth dough.
Cut ...
Heat the oil in a pan over medium heat. Add the recipes crumbles and onion to the pan and saute until the crumbles are defrosted and the onions are softened.
Add the diced tomatoes, tomato sauce and thyme. Simmer the sauce for 15 minutes, taste and add more thyme if it's needed.
While the sauce is simmering, cook the spaghetti until al dente. Drain and return to the pot.
When the 15 minutes is up, add the vegan cream cheese and stir well to combine. Let it simmer for a few more minutes, then pour onto the pasta and toss.
f you are not a vegan, I have made another variation
Using a small paring knife, pierce the bottom of the muffin until the knife almost reaches the top. Cut a circle and pull out the bread cylinder and set aside.
Using your fingers, press the inside bread walls to make them thinner.
Add condiment of your choice to inside of roll.
Add lunch meat until it is about a 1/3 full. Then add cheese until it is 2/3 full and fill with more lunch meat.
Cut a bit of the cylinder off and apply condiment to the bready side of the circle. Press into bottom of muffin.
ell-squeezed/drained tofu and vegan cream cheese.
Add well
br>Wrap and pack for lunch.
Be sure to beat
about 5 minutes.
Mix vegan sour cream and soup mix
Shred cucumber on a box grater, sprinkle with a bit of salt, then place in a mesh colander to drag while you prepare the rest.
Whisk together the vinegar, garlic, and olive oil.
Fold in vegan sour cream, lemon zest and mint.
Press cucumber against the strainer to get out some of the moisture, and then give it a good squeeze with you hands.
Separate shreds, and fold into sour cream.
Cover and let chill for 6 hours or overnight.
Serve as a dip for vegetables and pita chips, or as a topping for falafel!
Place 2 paper towels on microwave-safe plate.
Put pepperoni slices in a single layer and cover with 1 more paper towel. Microwave on High for 1 minute.
Cut bread slices into 1-inch wide strips with kitchen scissors.
Put into plastic bag.
Put Ragu pizza sauce in plastic cup with lid.
Place pepperoni and cheese into another container. At lunch, put pepperoni and cheese in a bread strip. Fold over, dip in sauce and eat!
Kid original.
Arrange all ingredients in the shape of a rainbow.
We chose:
Red - Lunch Meat.
Orange - Carrots.
Yellow - Cheese.
Green - Grapes.
Blue - M&M's.
Purple - Kool-Aid.
I sent all my ingredients with my daughter to school so she could arrange them herself.
Cook bacon, until crisp, in a large saucpan.
Add vegetables and cook until onion is soft.
Add remaining ingredients and bring to a boil. Reduce heat and simmer for about 10 minutes.
Cool completely and then freeze in single serve containers. Defrost overnight, then warm in microwave until heated through. Pour into thermos and pack in lunch.
Send along small containers of cheddar and/or montery jack cheese, if desired, for garnish. This soup goes great with tortilla chips!