Thursday, October 11, 2012 / 17 Comments / Fall , Halloween , healthy school lunches , kids , lunch recipes , lunchbox
Fun Autumn Lunchbox
Often my daughter's lunchbox is based around leftovers from the night before. For example, today she had the hearty soup we had last night in a thermos, some rice crackers, and grapes. But sometimes I like to make an extra cute lunch, and she always appreciates it. This fall pumpkin themed lunchbox was especially a hit as we're getting into the Halloween spirit. My daughter loved this, but I don't think you have to be a kid to enjoy a fun packed lunch. I'll be sneaking some tangerine pumpkins into my hubby's work bag too.
- quesadilla pumpkins
- pomegranate seeds and cucumber slices
- tangerine/mandarin orange Jack-o-lanterns
- microwave baked sweet potato
Heat a frying pan over medium high heat. Spread Earth Balance or butter on one side of two tortillas. Place one tortilla butter-side-down on pan. Top with a thin layer of your preferred shredded or sliced cheese. Top with other tortilla, butter-side-up. Cover and cook until bottom tortilla is starting to brown. Flip over with a spatula and continue to cook until cheese has melted and other tortilla is starting to brown. Transfer quesadilla to a cutting board. Using a pumpkin cookie cutter, cut out pumpkin shapes. This is easiest while tortillas are still warm and are not too crisp. No cookie cutter? Just use a paring knife to cut out a pumpkin shape.
For the tangerine Jack-o-Lanterns:
Use a black marker to draw faces on the tangerine skin.
For the sweet potato:
Use a fork to poke holes all over a small sweet potato. Wrap loosely in a paper towel and place on a microwavable dish. Microwave 2-4 minutes, until fork tender.