When I took my daughter to her very first day of school and I was such a ball of nerves.
Leading up to that day I would have told you I was totally fine with the idea of big G going to school! She’s been to daycare, it won’t be much different. But I think what was really happening is I was funneling all my stress and anxiety in to her lunch box. I was obsessed. Obsessed!! I was doing trial runs of recipes I wanted to use last week.
One thing that has me on edge is the litterless lunch idea. I don’t see the point in unwrapping a snack and putting it in a container. I feel like that defeats the purpose so I want to come up with snacks I can make from scratch instead (remember, we are only a week in to school).
I like to have things on paper or at least in one place so I figured I could use this space to keep it all together. If you have other ideas please let me know in the comments!
Cheesy “goldfish” crackers
I have used many recipes in the past. This one shows you how to make your own goldfish cookie cutter if you wish. Now I just go with this recipe:
2 cups shredded cheddar cheese
1 cup flour
4 tbsp cold butter (in cubes or balls from your spoon)
2 tbsp cold water
I don’t add salt because there is already salt in the butter and cheese.
All you have to do is put the cheese, flour and butter in your food processor and pulse until it looks granular. Add two tablespoons of cold water and let your machine do the work. Eventually it will mix it all up and gather everything into a ball! Flatten the ball, wrap it in plastic and put it in the fridge for 20 minutes.
When it’s ready, roll out the dough and cut with a pizza cutter (or fancy cookie cutters if you have the patience for re-rolling). The most tedious part of the whole thing is taking each square and putting it on the baking sheet.
Bake at 350 for 13-15 minutes.
These crackers are amazing! My daughter says they taste just like the ones in the bag which I suppose is high praise, but these are made of real cheese and butter!!
Homemade fruit roll-ups
Again, I looked at a lot of recipes and realized all you need is some fruit and a bit of honey.
Puree it all until smooth and spread it out in an even layer on plastic wrap on your cookie sheet then toss it in your oven at 170 for 6-8 hours.
A Silpat baking mat (affiliate link) would make this process easier but I’ve put one on my birthday list so I might be in trouble if I go out and buy one on my own ahead of time! This blog explains why it’s OK to use plastic wrap at such a low temperature and why you might not want to use parchment as other web sites suggest (I didn’t try it).
Peel off the plastic and then put the whole thing on parchment paper to cut in one-inch strips and roll ’em up! I’ve seen them secured with a bit of cute washi tape or twine.
Pumpkin chocolate-chip mini muffins
If you’ve read my blog about oatmeal you’ll know chocolate chips make it into a lot of my recipes so it should be no surprise they made it in to this recipe as well:
Note: I’m totally that mom and reduced the white sugar to 1/2 a cup and they turned out really well. Also, the first time I made these I didn’t have flour so I ground up some oatmeal and substituted that and it worked out great! The muffins are really moist and delicious!
Here is a peek at some of the lunches I’ve made so far (I will do a post about the cute food picks soon):