We’re on week two of summer vacation and so far things are going great. My kids have activities almost daily, we live within a short walking distance from a big swimming pool, and if they get really bored there are always boxes to pack! During the school year I send a lunch a few times a week, but in the summer I’ve got to make lunch every day, usually it’s a meal on the go. I put together a few of their favorites to share with other mom’s looking for ideas.
- air-popped popcorn. You can add all kinds of toppings like cinnamon and sugar or my tandoori spice mix.
- fruit – if I know my kids will be outside with their lunches I pop fruit like bananas, grapes, or blueberries in the freezer, they’re ready to eat my lunch and not mush.
- cheese and crackers
- peanut butter (or nut butter) and crackers
- small yogurts or yogurt drinks
- tortilla chips and hummus
- vegetable slices with homemade ranch
That cute wooden spoon and wooden bowl came in a box I received participating in the Food Blogger Prop Swap, hosted by Alyssa of www.EverydayMaven.com and Faith of www.AnEdibleMosaic.com, I sent a box of props to Tara of Tara’s Multicultural Table and I received a box from Patti of Comfy Cuisine (and a fellow #SundaySupper blogger!) in return. The swap was a lot of fun and it helped me to pare down my prop collection. Deciding what, if anything, I’ll take with to Morocco has been a challenge!
My kids love pudding in their lunches but it gets expensive buying those little plastic cups. This is a sometimes treat for them, and I’ve found in the summer it’s a great dessert to have when they’ve got friends over. It’s low-cost and goes a long way. There are many organic pudding mixes that exist, and you can make cheesecake filling but I admit I don’t always have to whip that together. So this is my shortcut methodPrint
- 1 lg box of sugar free instant chocolate pudding mix
- 3 cups milk
- 1 1/2 c heavy cream
- 1 container of Philadelphia Cheesecake Filling
- Crushed gluten free Oreos (or regular!)
- In a large bowl, mix together the instant pudding with the milk, whisking continually so that no lumps form.
- Do the same for the cheesecake and heavy cream. You should have two bowls, one with chocolate pudding and one with cheesecake.
- At this point you can refrigerate the chocolate pudding for 5-10 minutes, allowing it to firm (it will still remain soft).
- Once this is done you can layer chocolate and cheesecake.
- Alternately you can mix both together and refrigerate. You will want to leave it alone until it sets.
- I dish the pudding into smaller containers for my kids lunches, top with some crushed cookies and/or sprinkles.
You could make this with other kinds of pudding as well.
What are some of your favorite snacks for summer lunchboxes?
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