Also, in talking with another parent at school, he asked, "Are you the family that packs the eco-friendly lunches?" Maybe. I'll take that as a compliment!
So, here are this week's lunches (and a few from last week - sorry I forgot to share)! Perhaps this lends some inspiration to your shopping this weekend.
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| mini-frittata (see recipe below), half a biscuit, steamed carrots, frozen peas, cherry tomato halves yogurt and cereal bar, Weelicious granola, orange slices and raisins |
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| turkey slice, cheese slice, rosemary crackers, cherry tomato halves, raisins Rise and Shine Muffin, yogurt Weelicous granola bar, strawberries |
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| leftover black beans and rice, steamed carrots, leftover chicken (from our bike-to-chick-fil-a kids' night), cherry tomato halves Rise and Shine muffin and yogurt Annie's snack mix and stawberries |
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| peanut butter and honey sandwich, pear sticks |
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| mini-frittata, half a biscuit, steamed carrots, orange slices, cherry tomato halves mango and cereal bar Weelicious granola and yogurt |
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| taco salad toppings, steamed carrots, shredded cheddar, Annie's snack mix 1/4 blueberry bagel and yogurt Weelicious granola and orange slices |
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| taco salad toppings, steamed carrots, cherry tomato halves, cheddar slivers, Annie's snack mix mango and yogurt Weelicious granola and orange slices |
Mini-Frittatas
(modified from a parenting.com recipe)
1 c chopped mushrooms
1 c chopped red pepper
10 large eggs
1 tsp salt
shredded mozzerella (about 3/4 cup)
Preheat oven to 350. Saute mushrooms and pepper. Coat a muffin tin with cooking spray. Divide the veggies evenly among the muffin sections.
Whisk the eggs with the salt, and pour into muffin tin, dividing equally. Top each well with some cheese.
Bake for 15 minutes or until puffy.
Serve with tater tots!
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