Tag: cheddar

Valentine’s Themed Kindergarten School Lunch

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So, a funny thing happened this week – I made pizza for dinner. Because pizza (I don’t need no stinkin’ excuse). I put the leftovers in a Tupperware that looks a lot like the one above. The next day, when I went to pull out the leftovers for lunch for my Smalls, I pulled out Bigs’ lunch! That meant that HE got a bajillion pieces of leftover pizza for lunch at school! I texted his awesome teacher and she sent me a picture of his smiling face and said he loved his lunch! He won Kindergarten that day. 😀

Between that pizza lunch and this one above, I’d say I’m on top of things (but only according to my Kindergartener; to the rest of the world, I’m slowly unraveling!)

For this particular lunch, I made a cheese sandwich, shaped like a heart. I also packed cheese crackers (everything’s better with Cheddar! – it’s my life’s motto), blueberries, red grapes, and a strawberry truffle cookie. I used plastic Valentine’s rings to decorate.

Kristin

Dinner Tonight: Hot Chicken Salad

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I am a southern girl. I’ve got sweet tea running through my veins. I’m pretty sure I’ve also got fried chicken and greens in place of some other vital organs (clearly, vestigial). I spent every Thanksgiving of my youth in South Georgia, where I learned a lot about southern cooking, baking, and good ol’ southern hospitality from my darling Grandma and Granddaddy. The other side of my family resides in North Florida, which may as well be South Georgia, if their food and accents have anything to do with it. My precious Grandmother (she chose that name for us grandkids to call her because she didn’t want to sound “old” 😀 ) also had an abundance of southern recipes for me to learn – Perfect Macaroni and Cheese, Cranberry Cream Cheese Salad… Needless to say, it’s in my blood. It might just be my blood. And I’m so glad. Southern food makes me ridiculously and deliriously happy (see: food related memories).

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Exhibit A: Actual casserole from potluck

My family went to a church potluck a few weeks back and I couldn’t think of anything other than a southern casserole to take. That’s what I always looked forward to at my Sunday church potlucks, growing up. I’d beeline straight for those casseroles. Those were (and are) always the best. I know not everyone is on the Casserole Train (choo choooo), but I am the Conductor, and I’m am hoping they’ll change their mind after trying this recipe.

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I got this Hot Chicken Salad recipe from my Mom, who got it from my Grandmother. My Mom told me that this was one of my Grandmother’s go-to recipes for her Ladies Luncheons. I love picturing my beautiful Grandmother in the 1940’s, with her beautifully made up face and coiffed hair, in one of her fancy dresses, and serving up this delicious casserole to her gal pals.

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This casserole is filled with tender chicken, crunchy celery and bell peppers, salty potato chips, melty cheese, toasty almonds. I meannnnnnn… I have seen this recipe with mushrooms and water chestnuts (blech!), but I love sticking to what my Grandmother did. It’s a link between me and her past. I did make a few changes, but it didn’t alter the integrity of the original recipe.

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Hot Chicken Salad

1 pkg. dressing (some of you may call this “stuffing”)

2 chicken breasts, cooked and cubed (I cooked them in my crockpot and shredded them)

Chicken broth

2 C chopped celery

1/2 t salt

2 T grated onion (I chopped mine and added a bit more)

1/2 C green bell pepper

1 C mayonnaise

2 T lemon juice

dash Worcestershire sauce

1/2 C shredded sharp cheddar

3 C crushed potato chips

1/2 C toasted almonds

Preheat the oven to 325F. Put the dressing into a bowl and add enough broth to moisten it all the way through. Combine all the ingredients from dressing to Worcestershire sauce together and place in greased 9×13 pan. Top with the cheddar, potato chips, and almonds.

Bake for 30 minutes. Leftovers are even better!

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This is best enjoyed with a Mason jar full of sweet tea. And probably some kind of cobbler, fresh out of the oven, or freshly churned peach ice cream for dessert. Just a friendly suggestion. 😀

Enjoy y’all!

Kristin

Small Bites VPK School Lunch

So. Tonight’s dinner was a total and utter disaster. It didn’t even start with the best of intentions. It was doomed. Right from the start. If you follow me on Facebook (www.facebook.com/SprinklesinmyLunchbox), then you know. I mentioned that it involved lamb and a crockpot. That’s all I am willing to say about it. I might barf just thinking about it. **SHUDDER** We ate cornbread and mashed potatoes (homemade, at least!!) instead. I threw some grapes on our plates too, just to take away from all the carbs. I was just so happy to have something edible for my kids to eat, that I didn’t care about what it was.

Don’t even ask me why I bought the lamb to begin with.

It was a baaaaaaaaaaad decision.

#regret

Anyways, because of that regretful decision, when it came time to make my Bigs’ school lunch for tomorrow, I didn’t even feel like touching meat. Of any kind. Or food. Of any kind. So I give myself a little leeway on this lunch. It was packed in a hurry. And without much thought. Sorry, Kid.

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I made green grape and Colby jack cheese kebabs. I also packed two little cornbread muffins from dinner tonight, some homemade applesauce, a banana, some dried fruit (mandarin oranges, blueberries, banana chips), and two chocolate covered almonds.

Tomorrow’s a new day. Tomorrow, I’ll make good food. Tomorrow, the regretful smell of tonight’s dinner will have cleared.

Can’t wait for tomorrow.

Kristin