Making school lunches can be a real chore. We’re faced with relentless food boredom and if you’re like me, you’ve got two (or more) kids with completely different palates. My oldest will only buy lunch if it’s “Macho Nachos”. Gotta love that name – sounds so healthy! My youngest won’t buy anything…which of course I love. Except, when I don’t. So I’ve been getting as creative as they’ll allow and mixing it up a bit. Ultimately what we’re all trying to do is keep things simple and healthy. And not boring.
Currently Bento boxes and Tiffin containers are all the rage. There are all kinds of places to get a variety of styles to suit your taste and budget. My guys are not able to process anything too cute so I’ve decided to keep it simple (and inexpensive). I bought 2 containers at Central Market Shoreline that are the Asian style plastic storage containers.
There are two removable double compartment containers in each. For the first day of school yesterday, we had watermelon chunks, carrot sticks, cherry tomatoes, Tilla-Moo cheddar cheese and a chicken and veggie cream cheese roll up sandwich. Not super original or anything, but some good variety. To prevent the watermelon from leaking I used Press n Seal over the top of that insert only. If I don’t send along water, I’ll do a watered down lingonberry juice blend that they get in a water bottle.
I made the cream cheese with this sandwich in mind, but we’ve been eating it on rye crisp and crackers too. See the recipe below.
Some days making lunches presents far too great of a challenge for the best of us. In lieu of buying at school, try Fantazimo. It’s a Seattle based company started by a friend of ours, and it’s a great option. Healthy and very reasonably priced lunches are delivered to local schools. It’s worth it! Check out their website here.
Keep checking back because I’ll be posting more ideas that I’ve tried or that I’ve found online somewhere!
Recipe: Veggie Cream Cheese
1 lb. cream cheese (at room temp)
2 garlic cloves, finely minced
1 shallot, finely minced
1 Tbs olive oil
2 carrots, grated
1/4 cup fresh herbs such as: parsley, dill, chives
Briefly saute the garlic and shallots in the olive oil until softened and fragrant, but not browned. In a mixer (or by hand) beat the cream cheese, garlic/shallot mixture, carrots, herbs and salt/pepper to taste.