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Category: Bento Friendly

Bread Snails

Bread Snails

breadstick-snails-R133306-ss1 Tube Refrigerated Breadsticks

Purchased Basil Pesto

Coarsely Shredded Carrot

 

Heat oven to 375 degrees F. Unroll dough and separate at perforations into strips. Spread strips with pesto and roll up into a coil, leaving a curved end, so it looks like the head of the snail. Secure with a toothpick. Place upright on a baking sheet. Bake for 10 minutes, or until golden. To serve, use the tip of a sharp knife to poke holes for antennae; insert two carrot slivers. Refrigerate for up to 2 days; reheat at 350 degrees F. Makes 12.

Pinwheels from Crescent Rolls

Pinwheels from Crescent Rolls

4c947870-1bf8-415e-85f4-b8f995b9cd05Cheesy Chicken and Spinach Pinwheels

1 box (9 oz) Green Giant® frozen chopped spinach
1 T. olive oil
1/4 C. finely chopped onion
1 clove garlic, finely chopped
2 slices bacon, crisply cooked, crumbled
1/2 C. finely chopped cooked chicken
3/4 C. shredded Asiago cheese
1/4 C. mayonnaise or salad dressing
1 can (8 oz) Pillsbury® Crescent Recipe Creations® refrigerated seamless dough sheet
1 egg, beaten

Heat oven to 375°F. Spray cookie sheet with cooking spray. Cook spinach in microwave as directed on box. Drain spinach in strainer; cool 5 minutes. Carefully squeeze with paper towel to drain well. In 10-inch skillet, heat oil over medium heat. Add onion and garlic; cook 2 to 3 minutes, stirring occasionally, until crisp-tender. Remove from heat. Stir in spinach, bacon, chicken, cheese and mayonnaise. Unroll dough on work surface. Spread spinach mixture on rectangle to within 1/2 inch of edges. Starting at long side of rectangle, roll up; seal long edge. With serrated knife, cut into 20 slices. Place cut side down on cookie sheet. Brush with egg. Bake 10 to 15 minutes or until golden brown. Remove from cookie sheet. Serve warm.
Bacon-Cheddar Pinwheels

1 can (8 oz) Pillsbury® refrigerated crescent dinner rolls or 1 can (8 oz) Pillsbury® Crescent Recipe Creations® refrigerated seamless dough sheet
2 T. ranch dressing
1/4 C. cooked real bacon pieces or 4 slices bacon, crisply cooked, crumbled
1/2 C. finely shredded Cheddar cheese (2 oz)
1/4 C. chopped green onions (4 medium)

Heat oven to 350°F. If using crescent rolls: Unroll dough; separate into 2 long rectangles. Press each into 12×4-inch rectangle, firmly pressing perforations to seal. If using dough sheet: Unroll dough; cut lengthwise into 2 long rectangles. Press each into 12×4-inch rectangle.2 Spread dressing over each rectangle to edges. Sprinkle each with bacon, Cheddar cheese and onions. Starting with one short side, roll up each rectangle; press edge to seal. With serrated knife, cut each roll into 8 slices; place cut side down on ungreased cookie sheet. Bake 12 to 17 minutes or until edges are deep golden brown. Immediately remove from cookie sheet. Serve warm.

Ham & Swiss PinwheelsSH1501H_ham-and-cheese-pinwheels_s4x3

1/4 lb cooked ham, cut into pieces (about 1/3 C.)
1 oz cream cheese (from 3-oz package), softened
1 can (8 oz) Pillsbury® refrigerated crescent dinner rolls or 1 can (8 oz) Pillsbury® Crescent Recipe Creations® refrigerated seamless dough sheet
2 T. grated Parmesan cheese
1/2 C. shredded Swiss cheese (2 oz)
2 T. sliced green onions (2 medium)

Heat oven to 350°F. Spray cookie sheet with cooking spray. In food processor bowl with metal blade, process ham and cream cheese until smooth and well blended.2 If using crescent rolls: Unroll dough into 1 large rectangle; press into 13×8-inch rectangle, firmly pressing perforations to seal. If using dough sheet: Unroll dough; press into 13×8-inch rectangle. Spread ham mixture over rectangle. Sprinkle with Parmesan cheese, Swiss cheese and onions. Starting with both short sides of rectangle, roll up both toward center. With serrated knife, cut into 16 slices; place cut side down on cookie sheet. Bake 13 to 17 minutes or until edges are golden brown. Immediately remove from cookie sheet. Serve warm.

 

Jalapeno-Chicken Pinwheels

4 oz (half of 8-oz package) cream cheese, softened
1/2 C. chopped cooked chicken
1/4 C. chopped fresh cilantro
2 to 3 T. finely chopped sliced jalapeño chiles (from 12-oz jar)
2 T. finely chopped green onions (2 medium)
1/8 tsp. salt
1 can (8 oz) Pillsbury® refrigerated crescent dinner rolls or 1 can (8 oz) Pillsbury® Crescent Recipe Creations® refrigerated seamless dough sheet

Heat oven to 375°F. In small bowl, mix all ingredients except dough until well blended; set aside. If using crescent rolls: Unroll dough; separate into 2 long rectangles. Place 1 rectangle on long cutting board; press perforations to seal. If using dough sheet: Unroll dough; cut into 2 long rectangles. Place 1 rectangle on long cutting board. Spread half of cream cheese mixture on dough rectangle to within 1/2 inch of edges. Starting with one long side, roll up rectangle; press seam to seal. Cut roll into 16 slices; place slices, cut side down, on ungreased cookie sheet. Repeat with remaining dough rectangle. Bake 14 to 16 minutes or until light golden brown. Immediately remove from cookie sheet. Serve warm.

Pizza Pinwheels

1 can (8 oz) Pillsbury® refrigerated crescent dinner rolls or 1 can (8 oz) Pillsbury® Crescent Recipe Creations® refrigerated seamless dough sheet
2 T. grated Parmesan cheese
1/3 C. finely chopped pepperoni (about 1 1/2 oz)
2 T. finely chopped green bell pepper
1/2 C. shredded Italian cheese blend (2 oz)
1/2 C. pizza sauce (from 8-oz can)

Heat oven to 350°F. Spray cookie sheet with cooking spray. If using crescent rolls: Unroll dough; separate dough into 4 rectangles. Firmly press perforations to seal. If using dough sheet: Unroll dough; cut into 4 rectangles. Sprinkle Parmesan cheese, pepperoni, bell pepper and Italian cheese blend over each rectangle. Starting with one short side, roll up each rectangle; press edge to seal. With serrated knife, cut each roll into 6 slices; place cut side down on cookie sheet. Bake 13 to 17 minutes or until edges are golden brown. Meanwhile, heat pizza sauce. Immediately remove pinwheels from cookie sheet. Serve warm with warm pizza sauce for dipping.

More Pinwheels:

Ca0ec314f-3a87-4be0-97be-fd322a8d9d3cheesy Pinwheels with Italian Dip
Buffalo Chicken Pinwheels
Turkey-Cranberry Pinwheels
Mediterranean Crescent Pinwheels
Easy Pesto Pinwheels
Festive Shrimp Pinwheels
Smoked Salmon Pinwheels
Olive Feta Pinwheels
Cheesy Olive Bacon Spirals

Cream Cheese & Cranberry Sauce

Itty Bitty Lobster Rolls

Itty Bitty Lobster Rolls

AItty Bittyll purpose flour for dusting
6 frozen Parker House rolls, thawed and each divided into thirds

12 oz. poached lobster meat, diced
3 1/2 T. diced hothouse cucumber
2 1/2 T. mayonnaise
1/2 lemon zested and juiced
2 tsp. thinly sliced chives, plus more for garnish
2 1/2 T. salted butter, melted
salt and pepper to taste

For mini baguettes: Preheat oven to 350°F. Roll each piece of dough into a small, 2”x 1/2” loaf and place onto a parchment lined baking sheet. Bake mini loaves for 12 to 15 minutes or until golden brown and fluffy. Set aside and allow baguettes to cool before slicing in half and assembling. (Tip: The baguettes can be made up to three days ahead of time and kept in an airtight container. They can be warmed in the oven at 200°F for about 10 minutes before using.) For the filling: In a mixing bowl toss together the lobster meat and cucumber. Add the mayonnaise, lemon zest and juice and chives to the lobster mixture and season with salt and pepper. Gently mix together until well combined. To assemble: Split each baguette open and fill with about 2 tsp. of the lobster mixture. Brush the tops of each roll with melted butter and sprinkle with sliced chives. Serve.

Quinoa Pizza Bites

Quinoa Pizza Bites

qbites2 C. cooked quinoa
2 large eggs
1 C. chopped onion
1 C. shredded mozzarella cheese
2 tsp. minced garlic
1/2 C. fresh basil, chopped
1 C. chopped pepperoni slices (~1/2 of a 7 oz bag)
1/2 tsp. seasoning salt
1 tsp. paprika
1 tsp. dried crushed oregano
Pizza sauce for dipping

Preheat oven to 350 degrees. Mix together all ingredients, except pizza sauce, in a medium mixing bowl. Distribute mixture into a greased mini muffin tin, filling each C. to the top (1 heaping T. each), and press down gently to compact. Bake for 15-20 minutes.

Apple Sandwiches with Granola and Peanut Butter

Apple Sandwiches with Granola and Peanut Butter

apsw2 small apples, cored and cut crosswise into 1/2-inch thick rounds
1 tsp. lemon juice (optional)
3 T. peanut or almond butter
2 T. semisweet chocolate chips
3 T. granola

If you won’t be eating these tasty treats right away, start by brushing the apples slices with lemon juice to keep them from turning brown. Spread one side of half of the apple slices with peanut or almond butter then sprinkle with chocolate chips and granola. Top with remaining apple slices, pressing down gently to make the sandwiches. Transfer to napkins or plates and serve.

Kiddie Cobb Salad

Kiddie Cobb Salad

14_08_nutrition_variety2 cups chopped butter, red leaf, or romaine lettuce

1/2 cup chopped tomato or 10 cherry tomatoes, halved

1/2 large ripe avocado, cubed

2 or 3 slices smoked turkey, coarsely chopped

2 hard-boiled eggs, peeled and chopped

2 tablespoons crumbled blue cheese (optional)

 

1 teaspoon soy sauce

2 teaspoons balsamic vinegar

4 teaspoons extra-virgin olive oil

 

Divide the lettuce between two large containers. In each container, arrange half the tomato, avocado, turkey, eggs, and blue cheese (if using) in rows on top of the lettuce. To make the dressing, divide the soy sauce, balsamic vinegar, and olive oil between two small containers. Put on the lids and shake well. MAKE-AHEAD NOTES: the salad and dressing can be made the night before and stored in the refrigerator, but wait until morning to cut and add the avocado. Be sure to give your child instructions for drizzling the dressing over the salad at lunchtime.

Cheese Crackers

Cheese Crackers

cheesecrackers38 oz extra-sharp cheddar cheese, shredded
½ stick unsalted butter, at room temperature
1 t kosher salt
1 c flour
2 T ice water
Directions: Pre-heat oven to 375

In a stand mixer fitted with a paddle attachment, combine cheese, butter, and salt. Add the flour and mix until pebble like in consistency. Slowly add in the ice water and mix until a dough forms. Flatten dough in to a disk and wrap in cling wrap. Refrigerate for 1 hour. Roll dough out as thinly as possible. Use a Cube-It cutter to create your square crackers. Place on a parchment lined cookie sheet and bake for 5-10 minutes until golden brown

Dashimaki Tamago

Dashimaki Tamago

5 eggs

2 tsp. sugar

¼ tsp. salt

½ C. dashi

2 tsp. Japanese soy sauce

Vegetable oil for cooking

Parsley sprigs for garnish

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Beat eggs until well mixed. Dissolve sugar and salt in the dashi, stir in soy sauce, then mix with beaten eggs. Heat omelet pan and grease with a few drops of oil. Pour in a third of the egg mixture and tilt pan so it covers entire surface. Cook on low heat (omelet must not brown) until it is set, then roll the omelet away from you. When omelet is completely rolled up, lightly grease pan again, slide omelet towards you and grease that part of the pan where omelet was. Pour in half the remaining mixture and lift the egg roll so the uncooked egg can cover the base of pan. Cook as before and roll again, this time rolling the first omelet within the second one. Repeat as before, using the remaining beaten egg. Turn the omelet on to a sudare (bamboo mat) or a clean cloth and roll the omelet firmly. Leave it for 10 minutes, then remove mat and cut the rolled egg into thick slices. Serve garnished with parsley.

Bento, Lunch,

 

Barbecue Beef Cups

Barbecue Beef Cups

17879321 lb. Lean ground beef
1 tsp. Onion powder
1/2 cup Barbecue sauce
1 tsp. Sugar
1 tube (10 count) Refrigerated biscuits
1 cup (4 oz.) Shredded American cheese

Brown beef until done. Drain fat. Add onion powder, barbecue sauce and sugar. The sugar improves the taste of the sauce. Press the biscuits into lightly greased muffin cups. Fill biscuit cups with meat mixture. Sprinkle grated cheese on top of meat. Bake at 400°F for 8-10 minutes.

Sopressata and Provolone Italian Pressed Sandwiches

Sopressata and Provolone Italian Pressed Sandwiches

IMG_16991 loaf of ciabatta bread
1/4 lb. very thinly sliced good-quality sopressata (hot or sweet depending on your taste)
1/3-1/2 lb. sliced provolone cheese
8 oz. roasted tomatoes, purchased (or use this recipe, minus the thyme)
About 3 T. pesto, purchased (or use this recipe, or your own)
1 large bunch, or 2 small bunches of basil, leaves torn from the stems

Slice the ciabatta loaf horizontally to make two large halves. On the top half, evenly spread the pesto in a very thin layer (don’t over saturate the bread). On the bottom half, first place the roasted tomatoes in a single layer, then top with a layer of sopressata. (Place the thin slices of meat on top of each other to form a thicker layer.) Top the sopressata with the sliced provolone, and then place a layer of basil leaves over the top of the cheese. Place the top slice of bread over the basil layer, and press down to bring all the layers flat. Continue pressing down, and wrap the entire loaf tightly in plastic wrap. Place the wrapped loaf in the fridge overnight (or for at least 3 hours), and put something heavy on top of the loaf to compress it. I used a cast iron skillet and placed a couple of soup cans on top of the skillet. The next day, unwrap the loaf and slice into large sandwiches or small squares, depending on your preference. Serve immediately, or keep chilled until needed.

Sandwich with String

Smoked Turkey-Cranberry Chutney Roll-ups

Smoked Turkey-Cranberry Chutney Roll-ups

turkey-cranberry-wrap-recipe1 and 1/2 T. minced fresh ginger

1 (12-ounce) bag cranberries

3/4 C. sugar

1 C. orange marmalade

1/2 C. walnuts, toasted and finely chopped

1 and 1/2 tsp. Chinese 5-spice powder

1/4 tsp. cloves

8 oz. reduced-fat cream cheese, room temperature

8 oz. nonfat cream cheese, room temperature

1 lb. thinly sliced smoked turkey

16 whole wheat tortillas

Spinach or leaf lettuce

 

Toast and chop walnuts. Bring cream cheese to room temperature. Mince ginger. Preheat oven to 350º F. Combine ginger, cranberries and sugar in 13 x 91/2-inch baking pan, tightly cover with aluminum foil and bake for 50 minutes. Remove from oven; add orange marmalade, walnuts and spices, stir well and cool to room temperature. Meanwhile, whip cream cheese together in a food processor until smooth. Spread each tortilla with a thin layer of cream cheese; leave a 1-inch perimeter around the edges.  Cover with a layer of the cranberries, followed by a layer of sliced turkey; top with spinach or lettuce leaves. Tightly tuck one side of wrapper, keeping spinach flat; roll away from you, jellyroll style. With the seam side down, cut with sharp knife into 1-inch slices for appetizers or in half for larger servings. Serve with cut and exposed to show the red, white and green.  You can easily substitute Thanksgiving leftovers; even port tenderloin or chicken, for the smoked turkey in this beautiful wrapper. Makes 16 wraps.

 

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Spiral Sandwiches Bento

Spiral Sandwiches Bento

Potato Salad

Bell Pepper

Grapes (frozen)

Meat & Cheese Sandwich Roll Ups

Condiments (would those realistically stay not messy?)

Carrot strips

Japanese candies

 

 

 

 

 

Cow Bento

Cow Bento

I didn’t make it, so I don’t know what all is in there.  Looks like a Onigiri Rice Ball, deocrated with nori, cheese, ham and carrot.  Cherry tomato, apple, broccoli, japanese rolled omelet with cheese.  I just can’t identify the frightening looking organ intestinesque item on the right!


Banana Snake Bento

Banana Snake Bento

Hard Boiled Eggs

Pepper Stars

Broccoli

Mozzarella Balls

Lemon Pepper

Strawberries

Banana, Apricot Fruit Roll Up

Sweet Bread / Pound Cake / Sandwich

 

Artichoke Heart & Red Pepper Bites

Artichoke Heart & Red Pepper Bites

6 oz. marinated artichoke hearts in oil

6 oz. roasted bell peppers

1 small chopped onion

2 minced cloves garlic

4 eggs

2 C. shredded Cheddar cheese

1/4 C. dry bread crumbs

2 T. chopped fresh parsley

Dash hot pepper sauce

Freshly ground black pepper

 

Preheat the oven to 350 degrees and grease an 8 inch baking dish. Drain the artichoke hearts, reserving 2 T. of the oil. Drain the roasted peppers and discard the liquid. Finely chop the artichoke hearts and peppers and set aside. Heat a large skillet over medium heat. Add the reserved oil, onion, and garlic. Cook for five minutes, or until soft and translucent. Remove from the heat and cool slightly. Beat the eggs in a large bowl until thick and lemon colored. Beat in the remaining ingredients along with the artichoke hearts, peppers, and onion mixture. Pour into the prepared pan. Bake for 30 minutes, or until pale golden brown. Cool for 15 minutes, and then cut into one inch squares. Tightly wrap and refrigerate for up to 2 days, or freeze for up to a month. Serve cold, at room temperature, or gently reheated in a 300 degree oven for 5-10 minutes.

A Collection of Tea Sandwiches

A Collection of Tea Sandwiches

Curried chicken salad

 

2 C. diced chicken

3/4 C. Mayonnaise

1/2 tsp. Curry powder

1/2 tsp. Lemon juice

1/2 tsp. Chutney

 

Mix ingredients together and spread over bread.  Use cookie cutters to trim into fun shapes.  Decorate with edible flowers, berries, or springs of herbs.

 

 

Chili Pepper-Cilantro Butter:

 

1 stick salted butter, softened

1 red chili pepper, finely chopped

1 tsp. cilantro

1 1/2 tsp. lime juice

 

Mash butter and mix in remaining ingredients. Spread over bread.  Use cookie cutters to trim into fun shapes.  Decorate with edible flowers, berries, or springs of herbs.

 

 

Rosemary-Garlic Butter

 

1 stick salted butter, softened

1 T. fresh rosemary

1 clove garlic, minced

 

Mash butter and mix in remaining ingredients. Spread over bread.  Use cookie cutters to trim into fun shapes.  Decorate with edible flowers, berries, or springs of herbs.

 

 

Scallion-Ginger Butter

 

1 stick salted butter, softened

1 T. minced scallions

1 1/2 tsp. grated gingerroot

1 tsp. rice-wine vinegar

 

Mash butter and mix in remaining ingredients. Spread over bread.  Use cookie cutters to trim into fun shapes.  Decorate with edible flowers, berries, or springs of herbs.

 

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15-Minute Chicken Salad

15-Minute Chicken Salad

1 package cooked chicken breast strips, chopped

1 package cooked fresh fruit salad* (located in produce department)

2 T. mayonnaise

Juice from 1/4 orange

1/2 C. coarsely chopped walnuts

1/4 C. chopped Vidalia onion (or thinly sliced)

1/8 tsp. pepper blend or lemon pepper

1 sliced orange

Garnish with mint or cilantro

 

Combine chicken and salsa in a bowl and toss to mix. Add mayonnaise and orange juice and toss to mix well and coat all ingredients. Stir in onions and walnuts. Season with pepper. To serve, arrange orange slices on plate. Spoon chicken salad in center of oranges and garnish with mint.  *To make your own fruit salsa, select fresh fruit such as strawberry, pear, apple melon, mango, peach or your favorite fruit; a bit of juice, such as orange, lemon or lime; a bit of sugar; and chopped mint or cilantro.

Ancho BBQ Chicken Wings

Ancho BBQ Chicken Wings

1 tsp. olive oil

1 small onion, minced

2 cloves garlic, chopped

3/4 C. tomato pureé

4 dried ancho peppers, roasted and pulverized

1/4 C. hoisin sauce

2 tsp. cayenne sauce

1 tsp. ground cumin

1/4 tsp. chile powder

1/2 tsp. cracked black pepper

Salt to taste

18 chicken wings or drumettes

Salt and black pepper to taste

For the sauce, heat olive oil in a saucepan until very hot. Add onion and garlic and sauté until you can smell the aroma. Add tomato pureé and simmer over low heat for about 2 minutes. Add peppers, hoisin, cayenne sauce, cumin, chile powder, and pepper and simmer for about 5 minutes, stirring often. Season with salt and set aside.   For the chicken, preheat oven to 350° F. Place wings or drumettes on a baking sheet and season with salt and pepper. Bake for about 5 to 10 minutes. After 10 minutes, brush generously with barbecue sauce. Bake for another 10 minutes, until chicken is tender. Serve warm.

Annabel’s Chicken Croquettes

Annabel’s Chicken Croquettes

3 C. fresh Bread Crumbs, from white bread, crusts removed

4 ½ tsp. Milk

1 C. grated Carrots

1 C. grated Zucchini

2 T. Canola Oil, for frying

1 medium Onion, finely chopped

1 clove Garlic, minced

7 oz. Ground Chicken

1 tsp. dried Oregano

1 T. Catsup

1 ½ tsp. Maple Syrup

1 tsp. Soy Sauce

½ tsp. Worcestershire Sauce

½ tsp. Balsamic Vinegar

½ tsp. Sugar

Salt & Pepper, to taste

 

¼ C. Flour

1 Egg

3-4 T. Canola Oil, for frying

 

Put a heaping cup of bread crumbs into a bowl and add milk; let soak 20 minutes.  Put remaining crumbs on a plate and set aside for coating later.  Squeeze as much water from the carrots and zucchini as you can.  Heat a little canola oil in frying pan and sauté onion for 3 minutes, stirring occasionally.  Add garlic and cook 30 seconds, then add carrot and zucchini, stirring for 5 minutes, over low heat.  Remove to a plate and cool.  Mix together the soaked bread, chicken, cooked vegetables and remaining croquette ingredients, seasoning to taste with salt and pepper.  For coating, spread flour on a plate.  Beat egg in small bowl.  Using floured hands, form mixture into patties, coat in flour, dip in egg, then coat with remaining bread crumbs.  Heat oil in frying pan and cook croquettes, turning occasionally, for 12 minutes, or until golden brown.  Drain on paper towels.

From Top 100 Finger Foods

 

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Animal Face Pizzas

Animal Face Pizzas

8 ounces or 1 cup strong plain flour

2 teaspoons fast action dried yeast

1/2 teaspoon salt

2 tablespoons oil

5 fluid ounces or 3 quarters cup water

 

1 shallot, finely chopped, 25g

1/2 small leek, thinly sliced, 15g

1 small carrot, peeled and grated, 40g

1/4 zucchini, grated

1 tablespoon olive oil

1 small clove garlic, crushed

3 tablespoons tomato puree

2 tablespoons tomato ketchup

1 14 ounce tin chopped tomatoes

1 1/2 teaspoon sugar

 

3  ripe tomatoes, thinly sliced

small bunch of basil leaves, chopped

6 ounces mozzarella cheese, grated

2 cups mature cheddar cheese, grated

Extra Toppings for Decoration

 

ham

sweet pepper

mushrooms

pepperoni

sweetcorn

olives

 

First make the dough. Put the flour, yeast and salt into a bowl and pour in the oil and water. Stir with a wooden spoon and then use your hands to mix everything together. Sprinkle a little extra flour over a clean work surface, then knead the dough for about 7 minutes until it is smooth and elastic. Alternatively you can knead in an electric mixer using a dough hook for 3 to 4 minutes. Oil a large bowl, pop in the dough and cover with clingy plastic warp. Leave in a warm place for about one and a half hours or until the dough has doubled in size. To make the tomato sauce, heat the oil in a large saucepan and sauté the vegetables for 8-10 minutes, until soft but not colored. Add the garlic and cook for one minute. Transfer to a blender, add the tomato paste, ketchup, tomatoes and sugar and whiz until smooth. Return to the pan and simmer for about 20 minutes, stirring occasionally until thick. Season to taste with salt and pepper and allow to cool slightly. Preheat the oven to 425 F. Once you think the dough has risen you can test to see if it is ready. Poke holes in the dough and if the holes remain, its ready. Punch down with your fists and place on a floured surface. Knead the dough again for a couple of minutes. Divide the dough into 12 or 6 balls. Roll out using a rolling pin until about the thickness of a coin to 3.5 inches or 7 inch circles. Place on baking sheets lined with parchment paper. For extra crispy bases, preheat a baking sheet until hot and put the pizzas on the hot baking sheets. Spread the pizza sauce over each of the pizza bases. Arrange some sliced tomatoes and basil over the top. Sprinkle over the cheeses and season with salt and pepper. Cook in the oven for 8 to 12 minutes or until golden and crispy. Once the pizza is cooked you can use your favorite toppings to decorate the pizzas with faces. Variation: You could use split toasted English Muffins as bases for the pizzas if you don’t have time to make your own dough. Simply preheat the grill to high. Toast the base of the muffin halves. Turn them over, then spread 1 tbsp of sauce on each cut surface. Scatter over the cheese and let the children design a face on their pizza made of vegetables. Grill for 2-3 minutes, until the cheese is golden and bubbling.

 

From The Fussy Eaters’ Recipe Book

 

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Flying “Tomato” Saucers

Flying “Tomato” Saucers

¼ cup reduced-fat cream cheese (tub)

¼ cup Hidden Valley® Ranch Light Buttermilk Salad Dressing

½ cup reduced-fat shredded mozzarella cheese

½ each: red, green, yellow bell pepper, finely diced

¼ cup grated carrot, finely diced

5 slices fresh tomato

1 tube (7.5 ounce) refrigerator buttermilk biscuits (10 per tube)

1 egg yolk, beaten with 2 tablespoons water

flour for dusting surface and rolling pin

 

Suggested decorations for flying saucers:

Grape tomatoes, sliced in half

Sliced black olives

Multi-color bell peppers – cut into shapes like stars, half moons, zig-zags

 

Pre-heat oven to 400 degrees F. In a large bowl mix the cream cheese, Hidden Valley® Ranch Light Buttermilk Salad Dressing, mozzarella cheese, diced bell peppers, and carrots until well combined; set aside. Open the biscuits and separate. Sprinkle flour over a clean dry surface. Take a rolling pin, and roll each biscuit into a 4” circle. Using a pastry brush, brush some of the egg yolk mixture around the edge of each circle. Spread a heaping tablespoon of the cheesy-ranch mixture onto five biscuit circles, then put a tomato slice on top. Place one of the remaining biscuit circles on top of each filled circle. Stretch the top circle to completely cover the bottom circle; press around the edges with the tines of a fork to seal. Use a spatula to place each of the flying saucers onto a greased baking sheet. Decorate the tops of each flying saucer with sliced veggies – use your imagination to create fun designs. Bake 10 minutes or until golden brown around the edges. Transfer the flying saucers to a wire rack and let stand about 5 minutes before serving.

Pizza Roll-Up Laptop Lunch

Pizza Roll-Up Laptop Lunch

 

1 8-inch whole-wheat flour tortilla

2 T. prepared pizza sauce

12 leaves baby spinach

3 T. shredded part-skim mozzarella

1/2 C. cucumber spears

1/2 C. cauliflower florets

2 T. low-fat creamy dressing, such as ranch

1 C. small watermelon pieces

6 chocolate wafer cookies

 

Place tortilla on a plate and spread pizza sauce over it. Top with an even layer of spinach and sprinkle cheese on top. Microwave on High until the cheese is just melted, about 45 seconds. Carefully roll the tortilla up. Let cool for 10 minutes before slicing into pieces, if desired. Pack the slices in a medium container. Pack cucumber and cauliflower in another medium container. Nestle a small, dip-size container among the vegetables and add dressing.  Pack watermelon in one small container and cookies in another small container.

Peanut Butter and Jelly Stars

Peanut Butter and Jelly Stars

 

2 slices white bread

2 slices whole wheat bread

Peanut butter

Jelly

1 1/2-inch star cookie cutter

 

Make two PB&J sandwiches by spreading peanut butter on one slice wheat and one white piece of bread. Then spread jelly on one wheat and one white piece of bread. Make one wheat sandwich and one white bread sandwich.  Carefully use mini cookie cutters to cut puzzle pieces out of white and whole wheat sandwich. Swap the whole wheat shapes with the white, and then press them into place.

Speckled Spirals Recipe

Speckled Spirals Recipe

4 oz. block of cream cheese, softened

½ cup finely chopped cooked chicken

½ cup grated Monterey Jack cheese

2 tbsp. finely chopped green pepper

2 tbsp. finely chopped red pepper

2 tsp. chopped fresh parsley (or 1/2 tsp. flakes)

1 tsp. chili powder

1/8 tsp. salt

2 flour tortillas (9 inch diameter)

 

Combine first 8 ingredients in medium bowl. Makes about 2 cups filling.  Spread filling evenly on 1 tortilla, almost to edge. Roll up tightly, jelly roll-style. Repeat with remaining filling and tortilla. Wrap rolls with plastic wrap. Chill for 2 hours. Discard plastic wrap. Trim about 1/2 inch from both ends of each roll. Cut each roll into 1/2 inch slices.  BAKED SPECKLED SPIRALS: Arrange slices, cut-side down, on greased baking sheet. Lightly brush top of each with cooking oil. Bake in 350ºF oven for 10 to 12 minutes until edges are golden.

Salmon Croissant

Salmon Croissant

1/3 cup canned salmon, drained, skin and round bones removed, flaked

2 T. finely chopped red pepper

1 T. salad dressing (or mayonnaise)

1 tsp. lemon juice

salt, sprinkle

pepper, sprinkle

1 T. finely chopped green onion (optional)

1 croissant, split

 

Combine first 7 ingredients in small bowl. Makes about 1/2 cup filling. Spread filling evenly on bottom half of croissant. Cover with top half.

 

 

Peanut Butter & Honey Roll-Ups

Peanut Butter & Honey Roll-Ups

4 slices wheat bread

1/2 cup smooth peanut butter

1/2 cup honey

2 tablespoons finely chopped nuts (sunflower seeds, almonds or walnuts)

1/4 cup strawberries, finely diced

4 skewers (optional)

Additional fresh fruit such as kiwi, strawberries, grapes or pineapple (optional)

 

Trim crusts from bread. Gently press bread or flatten with a rolling pin. Spread each slice with 2 tablespoons peanut butter and 2 tablespoons honey. Sprinkle 2 bread slices with 1 tablespoon nuts each. Sprinkle remaining slices with strawberries.  Cut each slice in half. Firmly roll up each slice and serve, or thread the roll-ups and fruit onto skewers and serve as kabobs.

Healthy Pasta Birds Nests for Kids

Healthy Pasta Birds Nests for Kids

1/2 stick butter, softened

1 tsp garlic paste or one crushed clove of garlic

1 tsp basil

1/2 tsp oregano

1/2 tsp onion salt

12 oz package of spinach fettuccine noodles (or other long noodles that are either green or brown, like whole wheat noodles)

1 container of cherry tomatoes

1 package of pre-made puff pastry or can of Pillsbury Crescent Recipe Creations (basically unscored crescent roll dough)

 

You will also need a bird cookie cutter

Combine the butter, garlic, basil, oregano and onion salt together, and stir into a garlic butter paste (yum.)  Next, roll out your puff pastry or crescent roll dough and cut out as many birds as you can fit (with my cookie cutter and the Pillsbury dough, I got 10 birds out of it). Place them on an ungreased nonstick cookie sheet. Spread the garlic butter on the top of the birds as shown. You won’t use all of the garlic butter, save the rest for the pasta.  Bake the birds according to the bread package directions. Check them early, as I baked mine for about 11 minutes and the package called for 13 minutes. The smaller your birds, the less time they need to bake.  Cook the spinach fettuccine according to the package directions. Drain and toss with the remaining garlic butter and salt to taste. Place the noodles onto your plate and spread out the noodles a bit to make a well in the center. Place your cherry tomatoes and baked garlic bread birds into the “nests” and enjoy!

Build a Better Lunchbox

Build a Better Lunchbox

 

Even the most finicky little eater won’t be able to resist these pretty sandwiches. To make them, use large cookie cutters to cut bread into fun shapes like the star, flower, and hand pictured here. Then spread on natural peanut butter; instead of jelly, top with dried cherries, golden raisins, or sliced dried apricots. Tuck the sandwiches into children’s lunch boxes or serve them at a party. There’s no doubt kids will eat them; the question is how many, and which finger will they bite off first?

 

Apple Cup

Cut an apple crosswise, about one-third of the way down. Scoop out the flesh with a melon baller. Using a lemon stripper, carve the child’s first initial into the flesh. Rub the cut areas with a little lemon juice to keep them from browning, then fill the cavity with chicken salad. Refrigerate inside a plastic container.

 

Pita Bread

Zip up an everyday lunch by experimenting with various breads, such as pita. They come in many flavors and can be filled with everything from tuna salad to fresh vegetables to chicken. Olive breads or sweeter breads add flavor to old standbys like the peanut-butter-and-jelly sandwich.

 

Cookie-Cutter Sandwich

Add a playful twist to standard sandwiches by cutting them, once assembled, with large cookie cutters. Stars, flowers, diamonds, and hearts are all delightful shapes, especially for kids who like the crusts cut off.

 

Crunch Caterpillar

This crunchy creature is an ideal treat even for children with an aversion to eating greens. Slice a cucumber crosswise into discs about 1/2 inch thick. String them, slightly apart, onto a flexible drinking straw. To complete, give your caterpillar a plump cherry-tomato “head.”

 

Pre-Peeled Orange

Oranges are a lunchtime favorite, but they can be tough for little hands to peel. Help out by doing the following: Slicing the tip off the orange top, then scoring the peel downward using a knife. Do this at four points around the circumference of the orange. Then, gently peel back each “segment,” leaving the orange skin attached at the bottom, so it can be easily removed later.

 

Frozen Juice Box

Make sure juice stays cold after a long morning in the classroom by keeping juices boxes in the freezer. Once frozen, simply pop one into your child’s lunch box as he sets out for school and it will melt by lunchtime.

 

Cereal Bracelet

Send a special note from you to school by stringing Fruit Loops or Cheerios onto an elastic string, then tying to make a bracelet. Attach a message such as “Have a great day” to the bracelet, then pop the tasty jewelry into the lunch box

Hiyashi Chuka (Cold Noodle Salad)

Hiyashi Chuka (Cold Noodle Salad)

1 serving of ramen noodles

1 egg, beaten

a chunk of cucumber

1 slice of cooked ham

1/2 of a medium tomato

a dash of toasted sesame seeds (optional)

For sauce:

2 Tsp. dashi

1 1/2 Tsp. soy sauce

1 Tsp. rice vinegar

1 tsp. sesame oil

1 tsp. sugar

1 drop of rayu (optional)

 

Cook ramen noodles according to instructions on package. Avoid using instant ramen noodles: I have not tried them myself, but I imagine that their texture won’t be chewy enough. When noodles are done, drain them and cool them with cold running water or ice immediately. Set aside. Heat a nonstick pan over medium low heat. Add egg and spread it out into a thin crepe. Finely slice egg, cucumber, ham, and tomato. Arrange noodles and toppings in a (chilled) bowl. Mix all ingredients for sauce together. Pour sauce over noodles and garnish with sesame seeds (if you want) just before serving.

Scattered Summer Sushi

Scattered Summer Sushi

 

2 C. Japanese rice (around 430g)

6 Tsp. sushi rice vinegar (or check label)

1 Tsp. sake (optional)

1 piece dried konbu (optional)

2 eggs

1 egg yolk

2 tsp cornflour

Large pinch salt

Pinch sugar

Vegetable oil

1 Cucumber

1 Carrot

Handful mange tout (cooked)

4 tofu pouches (optional)

16 large prawns (shrimp)

1/2 C. edamame beans (cooked)

 

Make your sushi rice – I recommend you buy a rice cooker, as it takes all of the guesswork and stress out of cooking rice. Mine cost me about £10 three years ago and is still working fine. Firstly, wash the rice thoroughly and leave it to soak for half an hour. Then, drain and add your sushi rice to the same quantity of water in your rice cooker. Add the sake and konbu if using, then switch on and leave to cook. Once it has finished, leave it to rest for 15 minutes. Turn the rice out into a damp, flat container (like a Pyrex oven dish) and add the sushi rice vinegar. Using a damp wooden spoon, turn the rice gently to coat it in the seasoning. At the same time, fan the rice to cool it and help it to absorb the dressing. Continue until no visible steam rises from the rice, and place it under a damp kitchen towel. Make thin Japanese omelettes by combining the eggs, egg yolk, salt and sugar in a bowl. Add the cornflour dissolved in 4 tsp water. Heat the oil in a frying pan, and add enough oil to coat the base. Thinly cover the pan with the egg, and heat until almost set. Then, turn the omelette over to finish it off. Do not allow it to colour. Continue until all the egg has been cooked, then roll the omelettes up and shred them finely. Prepare the carrot by peeling it and cutting it into thin discs. Then, using a flower-shaped cutter, cut the discs into flower shapes. Use your cucumber to make a pretty garnish. A simple method is to cut the cucumber thinly on a diagonal, cut through it to the middle, and then twirl the ends in opposite directions (see picture). If you’re using them, drain the tofu pouches and shred finely. Cut the mange tout at sharp diagonals. Divide the sushi rice into four bowls. Scatter over the shredded tofu, omelette and edamame beans. Finally, arrange the carrots, cucumber and prawns.

Pig Pirozhki

Pig Pirozhki

 

For Dough:

4 C. Flour

1 tsp. sugar

1 tsp. salt

2 tsp. dried yeast

2 eggs (beaten)

3/4 C. warm milk

4 Tbp. softened butter

For Glazing: 1 egg white

For Filling:

1 C. cubed cooked ham (leftover spiral ham works wonderfully)

1 can artichoke hearts

1 Tsp.. garlic (diced)

1 Tsp.. olive oil

Italian herbs to taste (oregano, etc.)

Dash of salt and pepper

1 C. favorite white cheeses (parmesan, asiago, fontina, etc. work well)

 

 

Make the dough: Mix flour, sugar and salt in a large bowl. Make a well in the middle, add yeast and warm milk, stir. Add softened butter and eggs. Mix until smooth, let rest for 1 hour in a warm (but not hot) place. On top of an oven set to warm (under 200 degrees) works well. Make the filling: Heat olive oil in a skillet, add garlic and herbs. Stir well, do not let garlic brown/burn. Cook for a minute or two, add diced artichokes (well drained) and ham. Salt and pepper to taste. Cook until ham is slightly browned. Add cheese last, heat and stir until cheese is melted. Remove from heat. Finishing: Cover board and hands with dusting of flour. Separate dough into 6 different balls, then break off 1/4 of each ball (for ears/nose/etc) and set aside (so you end up with 6 large and 6 small balls of dough). Keep dough balls covered in a bowl with moistened cloth over it until using them so they don’t dry out (they dry out quickly). Scramble egg white in small bowl, keep near work station (easiest to use with a basting brush for application). Heat oven to 350 degrees F. Form large dough ball into flat circle (like you would for a pizza) about 1/4″ thick. Place 1/6 of filling mixture onto the middle, wrap sides of dough around to form a ball completely around the filling, making a seam only on the bottom side. Use a light brushing of the egg white to seal. Flip seam-down and place on well greased baking pan. Form small ball of dough into snout, tusks, ears, and hooves, attach with egg white. Use whole black peppers pressed into dough for eyes. Glaze finished pig lightly with egg white mixture. Repeat for each of the pigs, bake for 10-20 minutes (check at 10 minutes then every 5) or until golden brown. Check often so the ears don’t crisp too much!