It’s a new school year, and I’ve been thinking about how to revolutionize the lunch boxes for Kishmish and Pista. I bought them nice little tiffins for carrying preschool lunch, but during kindergarten, plastic baggies, granola bars, and weird yogurt slurpies took over. I was even sending juice boxes on a regular basis! These lunches were creating tons of trash, and they weren’t particularly good for anyone.
So this year I’m trying to create lunches that are fun and snacky and nutritious. There’s also very little time to eat lunch, and no time for afternoon snack. So the lunch has to, as they say in the South, “stick to ya’ ribs.”
It’s also got to be fairly easy and quick for me. That’s why the tiffin box recipes I’ll post here don’t have measurements or whatever.
Yesterday’s lunch was a veggie cream cheese dip with bagel chips and carrot sticks to dip in it.
Veggie Cream Cheese
Mix together the following ingredients. I like to mix on a cutting board.
– cream cheese
Top with an olive (or two!).
Preheat oven to 350.
Place on a baking sheet and stir them around with olive oil, enough to cover them but not soak them. Sprinkle on any of these toppings:
-ground black pepper
Bake in the oven for about 15 minutes, turning once. Keep an eye on them as they bake! The amount of time they’ll need depends on the chip thickness.
Cool on a rack before packing into airtight boxes.