This Week’s Lunches

What a busy, busy week I’ve had! Here is what I packed each day:

Tuesday:

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I make two little PB&J’s on toasts. I also packed pretzels, blueberries, mandarin orange slices, seasoned corn and a homemade chocolate chip sprinkle cookie.

Wednesday:

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I made a PB&J on a hot dog bun. I also packed red grapes, pretzels, strawberries, and a homemade chocolate chip sprinkle cookie.

Thursday was my last Helper Parent day in my Bigs’ class. When he goes to Kindergarten next year, his school doesn’t utilize the Helper Parent system. I will SO miss spending the school day with him. I look forward to starting all over with my Smalls next year! I had to pack three lunches for today:

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Smalls got PB&J on a flat bread, broccoli with ranch for dipping, trail mix, and a homemade chocolate chip sprinkle cookie. For myself, I made a salad, packed ranch for dressing, a little piece of flatbread, two dates, and an apple. And for my Bigs, I packed a PB&J on a flat bread, red grapes, dried ginger, dates, strawberries, and a cookie.

And lastly, for tomorrow, Friday:

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We had pizza tonight for dinner, so I packed a piece for Bigs. I also packed goldfish (cheeseburger flavor – so weird!), strawberries, grapes, and half of a chocolate chip cookie bar.

I hope you have a great weekend!

Kristin

Thursday Lunches – Ocean Themed

Continuing on with Ocean Week for my big boy, here is his lunch from today and for tomorrow:

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The octopus lunch is, by far, my favorite animal themed lunch. I love under-the-sea and in particular, squids and octopi. They are so rad to me. Anyways, I made an octopus shaped PB&J. I spread a little bit of PB on his arms and stuck confetti sprinkles on. I added two all-knowing candy eye balls. I also packed blueberries, raspberries, goldfish crackers, a mandarin orange, and a homemade chocolate chip sprinkle cookie.

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I made a crab shaped PB&J for tomorrow. I used a teeny bit of red food-safe spray and added eyes. I also packed red grapes, blueberries, goldfish crackers, frozen corn (I added salt & pepper, he does not mind eating cold corn at lunch), and a homemade rice krispie treat.

And for my itty bitty:

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I packed half a PB&J (it’s hiding under one of those chocolate chip sprinkle cookies), red grapes, broccoli with ranch, and dat cookie.

Hope you are having a rad week!

Kristin

The Great Pumpkin [Lunchbox]

I am one of those people who never finds it too early for pumpkin season to start. Some might call us annoying, others might call us one of their own. I love the start of this new holiday season, and I think September is an appropriate month to bring out everything pumpkin. Dontcha think?

For my Bigs’ lunch at school tomorrow, I brought it allll out.

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I made a sliced chicken and cheddar sandwich (Applegate Naturals) with a little bit of mayonnaise. I used a pumpkin shaped cookie cutter to make the shape and used a sharp knife to make the face details. I used my Food Writers to add some color (orange and green) to the pumpkin. I packed carrot chips and ranch dip, seasoned corn (in a pumpkin shaped silicon mold), homemade cinnamon applesauce, and a green (lime) Tootsie Roll for dessert.

I think he’ll love it.

I made the applesauce earlier today. It was SO easy. I didn’t follow any recipe, and didn’t feel I even needed one (it was that easy). Here’s what I did:

Wash and peel (I ate the peels!) however many apples you have (I had about a 10 small ones). Core and slice them. Put them in your crockpot with a few tablespoons each of water and cinnamon. Set on high for a few hours. I stirred it and the apples were so broken down (a good thing), that they mashed all together. Yum. You can also keep the peels on, but my boys aren’t fond of that.

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The house smelled like Fall. It was wonderful. And I love an easy recipe.

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Have a blessed day!

Kristin