Month: February 2015

Happy Friday Froggy Lunch

Yesssss! We made it to Friday! I made a froggy lunch for my Bigs, to round out Pond Week.

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Oddly enough, the kids are learning about turtles tomorrow (had a turtle lunch today) and learned about frogs today. I made a googly eyed PB&J frog. He’s sitting like a boss upon his crusty lilly pad. I decorated his pad with a few flower sprinkles, affixed with PB glue. I also packed grapes, honey wheat pretzels, and some marshmallows “flies” for dessert.

Ribbit.

Kristin

Thursday Lunches

In continuing with Pond Week, I made another turtle lunch for my Bigs. I like how this one came out better than the other.

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This little guy has a bit more personality. It’s a PB&J. I also packed honey wheat pretzels, assorted raisins, one date, strawberries, an organic yogurt squeeze, and a homemade dark red velvet cookie. It was big so I cut it in half. I also stuck a few turtle sprinkles on it. Because, sprinkles.

For my Smalls:

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He requested pancakes this time, so I made three little PB sandwiches. Under one of those is a red velvet cookie. I also packed a few purple carrots, honey wheat pretzels, grapes, a few raisins, and one date.

And since I’ll be Co-op parent tomorrow, I made a lunch for me too:

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I packed purple carrot slices, beet hummus, plain hummus, raisins, strawberries, nuts, dates, and some plain Greek yogurt, mixed with a little bit of maple sizzurp.

Happy (almost) Friday Eve,

Kristin

Pond Week – Duck VPK School Lunch

To continue Pond Week, I made a duck-themed lunch. Let’s hope the duck and the gator from yesterday don’t end up in the same pond!

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I made a duck shaped ham, cheese, and mayo sandwich. The sweet little duck is floating on his bread crust pond. The pond is also hiding some honey wheat pretzel sticks. I also packed strawberries, grapes, an organic yogurt squeeze, and a homemade dark red velvet cookie.

Quack,

Kristin

Pond Week – Gator VPK School Lunch

This next week starts the lessons on animals found in ponds. Since we live in Florida, we know that gators can be found in any ponds (even though we are hoping they aren’t there).

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I made a PB&J gator (my Smalls ate the scraps). I also packed a few honey wheat pretzel sticks, grapes, strawberries, unsweetened applesauce, and a few tiny shortbread cookies.

See you later alligator,

Kristin

Pet Week – Dog VPK School Lunch

Tomorrow is the last day for Pet Week. My Bigs has had a blast! They learned about veterinarians, pet groomers, and different kinds of pets. They made little floats, on which they’ll place a stuffed animal of their choice from home (Bigs picked a warthog that he named “Piggy Pig”, and parade them around in a “Pet Parade (I can’t wait to stay and watch this!). It’s been a good week.

I ended the Pet Week lunches with a dog themed lunch.

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I made a dog shaped PB&J “puzzle” (he can take out the dog and put him back in, if he felt so inclined). I also packed colby jack cheese, grapes, a few pretzel nuggets, and one homemade dark red velvet cookie.

Woof.

Kristin

Honey Garlic Chicken & Quinoa Fried “Rice”

You know what I love? British stuff. You probably already know that. I love how British people say “take away” instead of “take out”. I also love “take away”, as in the food that has been taken away (to my house). I made a fun Chinese Take Away for dinner tonight – Honey Garlic Chicken & Quinoa Fried “Rice”.

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Juicy, tender chicken, glazed with a sweet and tangy garlic sauce, and Asian spiced quinoa, filled with vegetables, scrambled egg, and black sesame seeds.

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It was so good and so easy!

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Honey Garlic Chicken & Quinoa Fried “Rice”

Serves 4 adults (or 2 adults, 2 kids, and leftovers)

For Chicken

3 large boneless/skinless chicken breasts

4 T tamari sauce (or soy sauce)

2 T Worcestershire sauce

1-2 fresh garlic cloves

1 t sesame oil

2 T vinegar (I used a mixture of rice wine and apple cider)

1 squirt lemon juice

2-3 T honey

1 shake of 5 spice powder

1 shake of wasabi powder

Preheat oven to 350F.

In a bowl, mix all of the ingredients, except for chicken, together. Set aside. Sear your chicken in olive oil for about 3 minutes on each side. Place on a pan in your preheated oven. Bake for about 20 minutes or until juices run clear.

Once the chicken is done baking and has rested for about 5-10 minutes, slice. Pour your sauce mixture into your pan, over medium heat. Allow it to come to a slow boil (it will reduce). Add your sliced chicken.

For Quinoa

2 1/2 C water

1 1/4 C quinoa

2 carrots, sliced

1 small onion, chopped

1/2 C frozen corn

1/2 C frozen peas

1 egg, beaten

S&P

sesame seeds (optional)

Cook your quinoa, as directed. While it is boiling, saute your carrots and onions. Add your peas and corn. Remove from heat. Scramble your egg. Add the vegetable mix and egg to the cooked quinoa, mix together, and turn your heat up. Add a swirl of olive oil and let your quinoa get brown. Sprinkle with sesame seeds.

SERVE, EAT.

It’s so good! Try it (worth all the dishes)!!

Kristin

Pet Week – Kitty Cat VPK School Lunch

You know how sometimes your kids say things the wrong way and you don’t want to correct them because it’s so cute? I have many words like that. I want to relish those sweet little made up or wrong words as long as I can. We still refer to “ice cream” as “cup cup” in our house, occasionally, because that is how my Bigs chose to say it when he was around one. And he’d say that a kitty would say “haaaaaa oooooooo” instead of “meow” and my Smalls would call them “cree crats” and say they would meow like “wah wah”. I love it. I love going through the notebooks I’ve got for each one, reading their fun moments and words.

Anyways. While I wipe my tears (caused by knowing they are getting bigger and saying words correctly), look at Bigs’ school lunch for tomorrow:

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I made a PB&J “cree crat” with a rather large face. He’s sitting snuggly atop his crusty blankets. I also packed some pretzel nuggets, strawberries, grapes, an organic yogurt squeeze, and a homemade GF DF PB&J cookie.

Haaaaa ooooooooo.

And for my little “cree crat” loving Smalls:

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He requested hummus and carrots, so that’s what he got. I trimmed down a beautiful organic blood orange colored carrot and put it with olive hummus. I also packed grapes, a few pretzel nuggets, dried cranberries, a mozzarella cheese stick, and a PB&J cookie. He’ll probably eat the cheese stick for snack, along with the applesauce I’ll also pack.

Wah wah.

Kristin

Shortcut Shortstacks for Shrove Tuesday

Today is Shrove Tuesday. And it coincides with Pancake Day. I read, today, that people who would be giving up sugar, eggs, and/or milk for Lent would feast on pancakes the day before Ash Wednesday in an effort to rid their pantries of those ingredients so that they would not go bad. Is that as fascinating to you as it is to me? What are you giving up for Lent? I have decided to give up desserts (save for a few pieces of birthday cake for a few important birthdays). #amicrazy #yes

To keep with this newly found (to me) tradition, I made gluten and dairy free pancakes for dinner tonight, with a fresh strawberry sauce and creamed honey (from Trader Joe’s – one of the best purchases of my life).

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I used a shortcut King Arthur Flour GF pancake mix and made it even better.

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These were SO good. I am embarrassed to say that I allowed my Bigs to eat, um, eight of these. Smalls ate a few less and without strawberry sauce (he is on a no strawberry kick).

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Gluten & Dairy Free Shrove Shortcut Shortstacks

1 pkg King Arthur Flour GF pancake mix (15 oz.)

2 large eggs

4 T coconut oil (you can use other oils or 6 T melted butter)

2 C milk (I used 1 C cashew milk, 1 C coconut milk)

1 T vanilla bean paste

2 t almond extract

Whisk together the eggs, oil (or butter), and milk. Whisk in the mix. Allow the batter to sit for 10 minutes.

Preheat your griddle pan to 350F. Scoop out the batter and cook for 1-2 minutes on each side (look for bubbles to pop).

Serve with fresh strawberry sauce.

Fresh Strawberry Sauce

2 C fresh or frozen strawberries (I used frozen)

Place in a saucepan on medium heat, until softened. Put into a food processor and whiz until fully processed. Strain to get the larger unprocessed chunks out. Place back in saucepan to thicken.

EAT.

Happy Lent!

Kristin

Pet Week – Bunny VPK School Lunch

Tomorrow’s pet-themed lunch could put a spring in your step…bunnies!

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I made a bunny-shaped PB&J, and added some pink and black details. For dessert, Bigs can eat this sweet bunny’s fluffy marshmallow tail (I affixed it with peanut butter). I’d have packed some carrots, but they probably would have gone mostly uneaten. So instead, I packed some colby jack cheese, the sandwich scraps, grapes, strawberries, some little pretzel nuggets (not to be confused with bunny nuggets, you know the kind), and dried cranberries. And I decorated with a few teeny bunny sprinkles.

Boing!

*This would also make for an adorable Easter school lunch*

Kristin

Pet Week – Turtle VPK School Lunch

Tomorrow begins Pet Week for my Bigs’ class. How exciting! They get to learn all about pet-type animals and vets, and will end the week with a pet parade.

For tomorrow’s lunch, I went with the turtle theme (I should have titled this, “Crooked Turtle” – I realized too late that my picture was off…by a lot. #gotnotimetofix):

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I made a turtle-shaped ham and mayo sandwich. I made his creepy little smile with my Food Writers. I also packed the scraps as his turtle hill (can turtles even go up hills, I need to know), cheese, grapes, strawberries, pretzels, and one gummy worm. I feel like turtles eat worms. (do they, I need to know).

Kristin