Pretty much sums up my state of mind.
Really, is it so wrong that I’m happy to have the “third and final” off to full-day-5-days-a-week-kindergarten?
Not really, I’m crying on the inside.
Anyway, this joyous occasion also means structured days, which means planning ahead for lunches and dinners.
I decided to get in front of it this year by doing what makes sense, planning meals for the week ahead. I spent the better part of yesterday sourcing new, delicious yet nutritious recipes for dinners and lunches. I won’t promise to post menus, daily, I promise. But I do have for you today’s lunch menu for the kids. I hope it inspires you with new ideas beyond the ol’ PB&J.
I got a little ambitious and decided to make homemade lunchables. They munchkins love lunchables, much to my chagrin. I am much to cheap to buy them. Here’s what I did:
Buttery club crackers ( I went for the rectangular ones since that was all I could find at my Aldi’s)
A big slab of sharp cheddar cheese, sliced into small rectangles
Honey smoked turkey from the deli, sliced thick
Bunch of grapes
For the kindergartner, I have to provide an extra snack, as required by the school. I found this really awesome recipe on Her Royal Highness’ website.
It’s super simple, and a great way to add get some nutrition into my junk-food loving boy. And no it’s not actually sushi (which my kids LOVE too, btw)
- 2 sandwich bread slices, flattened
- 4 cucumber and 4 carrot matchsticks, (each 6 inches long)
- Cream cheese spread, (3 tablespoons cream cheese mixed with 1 1/2 tablespoons sour cream)
Flatten bread slices with a rolling pin. Spread cream-cheese mixture over slices.
Lay 2 carrot and 2 cucumber matchsticks at the bottom of each slice — let ends hand over edges.
Roll up bread, pressing gently to seal, then cut each roll into 4 equal pieces.
img courtesy of www.marthastewart.com