Lunch Packing Idea - Ready to Go! Snack Bags

by Michelle Gill
Used by permission

Ziplock bags
1/4 cup walnuts
1/8 cup raw cashews
6 - 60% dark chocolate chips
1/8 cup seeds (pumpkin, flax, your choice)
Toss in some organic black or red grapes.

Packing Nutritious Lunches for Healthy, Happy Kids & Husbands

by Lois Breneman - © 2007 - Heart to Heart

{Updated Note - August, 2013:
After forty-three years of packing lunches for my husband to take to work (He fully retired in June), and many years of packing lunches for our children who are all married, the only lunches I need to pack to carry out of the house at this point are for trips or picnics, but I'll gladly share what I've learned over the years}.

School is already under way for many families, and you may be dreading all those lunches that need packing!  For many years I packed lunches for my three children and my husband, and certainly know myself how easy it is to fall into a lunch packing rut!  Although those days of packing lunches for my children are in the past, I've continued to pack lunches almost every weekday for my husband to take to work.  It's good to know that lunches don't need to be predictable, monotonous, repetitious and boring, but I know I have fallen short in this area many times.  Hopefully these tips will give you more ideas, as well as motivate me to perk up my husband's lunches!   

Did you ever stop to think how those packed lunches add up so quickly?  Just think!  If you pack lunches for only one child, that's as many as 180 lunches each school year, but if you have three children and a husband to send off with nutritious lunches, that's as many as 720 lunches, just counting the school year!  Wow!  Using these lunch packing tips, we will all be able to put together many good nutritious lunches, as well as have a substantial savings measured in dollars, compared to purchased high calorie, fat-laden lunches every day.  A little preparation goes a long way in helping to make lunch packing less stressful, so let's get started.  I hope that all of us, including those who teach their children at home, will find some new ideas here for serving nutritious lunches, as well as ways to save time and money.

Begin by discussing lunches with your family to be sure of their food preferences.  Involving them in the process will help ensure you that the foods packed will be eaten.  Getting their input each year is always a good idea, because likes and dislikes do change.  Otherwise you may learn your children are trading or tossing their food in the trash to hide the evidence.

Involving your children in the lunch packing process will teach them future survivor skills, and you will be so glad you involved them in this responsibility!  They will be glad as well - maybe not now, but definitely later! 

Most younger children love carrying lunch boxes, but from experience I've learned that teens would rather die than carry a lunch box.  They will most likely want to brown bag their lunches, and toss all the containers, so provide foods for them in zipped plastic bags, rather than Tupperware, Rubbermaid or Glad containers. 

As much as possible choose from different food groups, using the Food Guide Pyramid as a guide.  Plan to include breads and starches, fruits and vegetables, and some form of protein, with a variety of natural colors and textures.  Avoid food coloring, preservatives and junk food.

Breads and starches are probably the easiest group to include. But rather than the usual choices of bread, crackers and cookies, whole grain bagels, nutritious muffins, whole grain pita bread, pretzels, rice cakes, and tacos.  Skip the white flour and go with whole grains whenever possible.

Protein is provided in tuna salad, egg salad, hard cooked eggs, and humus spread with whole grain crackers or with vegetables for dipping.  Peanut butter, almond butter, nuts, cheese, milk, yogurt, beans and meats also fit into this category.

Buy colorful fruits in season.  The old standbys are apples, bananas, grapes, and oranges, but also include strawberries, mangoes, plums, pears, peaches, pineapple, grapefruit, watermelon and cantaloupe.  Oranges and grapefruit are much easier to eat if they are peeled and sectioned at home, so have the children help right after the evening meal.  One orange may be enough for two younger children and a grapefruit could be divided between several lunches.  Bananas and grapes are probably the easiest to eat.  Try fruit kabobs too.  Spray fruits that brown with lemon juice.  Add a tiny amount of Stevia if lemon juice make the fruit too sour.

A tossed green salad works well in a plastic container with salad dressing in a separate Tupperware midget cup.  For teens who like to toss containers, you could still send a salad in a paper or Styrofoam soup and cereal bowl, covered with aluminum foil.  Salad dressing could be wrapped in a small piece of aluminum foil or bought in individual size servings.  Try packing carrots, celery, cucumbers, grape tomatoes, avocados, and veggie kabobs as well. 

Invest in disposable snack containers in the snack size and single serving size.  If you already have Tupperware midget cups, they are perfect for sunflower seeds, peanuts, almonds, raisins, dried apricots, salad dressing, and peanut butter for dipping apple slices.  Fresh or canned fruit can be prepared and put into serving size containers and stored in the refrigerator for about a week.  Buy a seedless watermelon, or a few cantaloupes.  Then cut up the entire melon right away, filling smaller containers for lunches and larger ones for meals at home.

If you think it's too expensive to buy healthy food, just begin by purchasing healthy whole grain bread, natural peanut butter, good quality apples and more of other fruits and vegetables.  Next cut out junk food, juices containing added sugar, and all soft drinks, and you will have cash reserves to spend on beneficial food that will build healthy cells, rather than tear them down.  Colds, sinus infections and flu may even decrease, which will save not only visits to the doctor, but expensive medications, makeup school work, makeup tests, plus lots of unnecessary misery!

Do research where you shop to see if you can save money by purchasing the economy size containers of nuts, applesauce, raisins, yogurt and canned fruit to fill your own serving size containers.  If so, enlist the help of your children in filling the individual containers.  It can be fun.  Your children could also help to bake lunch items and wrap them too.  If that's overwhelming to you right now, you may want to start off the year buying a few individual servings, and switching as soon as you catch your breath.

When I buy apples in the grocery store they are often bruised and sometimes waxed.  Better choices can be found at a nearby orchard.  They have less bruised, non-waxed and much better tasting and less expensive apples!   Have you ever seen a tossed apple core after a child (or grownup) has eaten the apple?  There's usually lots of waste!  For better odds of less waste, remove the core at home with an apple corer, and spray with lemon juice to prevent browning.  Wrap in plastic wrap.  A sliced apple sprayed with lemon juice and stored in a zipped bag or container is great for dipping into peanut butter too.  There is a great time-saving kitchen tool that will core and slice apples with one push! 

An even more fun and nutritious way for a child to eat an apple is to pull a "Walking Apple" from her lunchbox!  You can be sure your child's friends will want to see how they are put together and make them as well!  Core an apple, fill the core with peanut butter and raisins or sunflower seeds.  Dip the peanut butter ends in sunflower seeds or nuts, or stuff each end with a dried apricot.  The title, "walking apple," comes from the convenience of being able to eat an apple while taking a walk, without having even a bit litter to toss.  These can be made ahead and kept wrapped in plastic wrap in the fridge several days in advance.  Have your children get them ready for their lunches!  A fun and nutritious way to eat an apple! 

Here are some fun ways to eat vegetables as well!  Wash and dry celery ribs and spread peanut butter on a rib.  Dip the peanut butter top in toasted unsweetened coconut or cover with sunflower seeds to prevent the peanut butter from sticking to plastic wrap.  Raisins on a peanut butter filled celery stick can be called, "ants on a log!"  Use cream cheese or pimiento cheese to fill ribs of celery.  Another fun way for younger kids is to wrap a few goldfish crackers separately for the child to put on the filled celery at lunchtime, so it looks like "fish swimming in a river."  So you see, you and your children can even have fun when packing lunches!

Make a large batch of granola and add dried fruit. Package it for a healthy snack or dessert.  Store in the freezer.  Granola eaten with yogurt would be a delicious and healthy addition to any lunch.

Bake banana nut bread, pumpkin bread, or other quick breads, cutting down on the sugar (or use honey).  After it cools, slice it into serving sizes, wrap breads in plastic wrap and store in a freezer bag in the freezer.  Make apple crisp, cutting back on the sugar (use half the amount and add a little Stevia).  Freeze the apple crisp in individual containers and use for a tasty addition to quick lunches.  Bake large batches of cookies or bars, wrap one or two in plastic wrap or put into snack bags, and freeze together in a large freezer bag.

Prepare and store a couple weeks' worth of snack lunch items to keep on hand.    If you have freezer space, consolidate the freezable lunch items, possibly storing them in a rectangular plastic tub that can be pulled out to retrieve snacks easily as lunches are packed.  Keep adding to the stash as you use up the previous snacks.  If storage space is a factor, during the winter, something like a large metal popcorn tin works great to store smaller lunch items in the garage, basement, or on the back porch or deck.  By using a metal can with a tight fitting lid, you should have no problem with critters having a party.

Keep an eye on sales for possible lunch items such as fresh and canned fruit, mini carrots, celery, grape tomatoes, peanut butter, yogurt, 100% juice, dried fruit, soups, nutritious bread, crackers, tortilla chips, salsa, nuts, jams and other lunch items.  All Fruit is a jam made with all fruit (no sugar), and is often on sale.  Check clearance items, but only purchase if it's a good buy and something that will be used.  Dollar stores carry zipped snack bags, sandwich bags, Glad containers, brown paper bags, as well as many of these other supplies.  Try to refrain from a lot of sugary snacks and foods containing artificial coloring and preservatives, which do not promote good health or learning.

Soups can be heated in the morning and carried in thermos bottles.  Cold or hot drinks can also be taken in a thermos.  Include their favorite casseroles or leftovers too.  Many school cafeterias and offices also have microwaves available for students and employees to heat food, which eliminates the need of a thermos.

Pack tortilla chips in a zipper bag, and provide salsa in a small covered container for dipping.  For a turkey tortilla, spread cream cheese on one half of a tortilla.  Add a little salsa, a layer of turkey, and a sprinkle of grated cheese. Fold over and wrap in plastic wrap to hold it all together.

For peanut butter and jelly sandwiches, spread a thin layer of peanut butter on both slices, with jelly in the center to prevent soggy sandwiches.  These freeze very well.  You may have heard that mayonnaise should not be frozen, but the only reason is because it may separate a bit.  There is no health risk.  I have frozen sandwiches with mayonnaise many times and the mayonnaise looks and tastes fine.  Sour cream or cream cheese may also be used as a substitute or even mixed with mayonnaise, with dill weed added for extra flavor.  Green lettuce can be sent separately in a zipped bag to be added to a sandwich.  Iceberg lettuce contains barely any nutrients, so go for the green.

Many sandwiches can be made ahead of time and frozen.  Cheese, chicken or turkey sandwiches freeze well.  Eliminate or go easy on lunch meats and hot dogs because of nitrates and preservatives.  In an extensive study Dr. Ted Broer reported that children who ate three hot dogs each week had nine times the chance of getting leukemia compared to children who ate no hot dogs.  Of course, that's not to say this is the cause for every child who has ever had leukemia, but it is something to seriously think about!

My children and I used to make sandwiches "assembly line style," using the entire kitchen table.  The sandwiches were carefully cut in half with a serrated knife.  One half of a sandwich was stacked on the other half and wrapped in plastic wrap, with the filling showing.  The sandwiches were all kept in a bread bag in the freezer until the night before they were needed.  We usually packed lunches the night before in order to save time in the morning, as we had to get out of the house quite early to carpool across town.  Some families I know have totally given the responsibility of assembling lunches to their children, and that has worked well for them too. 

Keep in mind the time your child has allotted to eat her lunch.  Include a napkin, a Wet One, or even a damp paper towel in a baggie in her lunch.  From time to time add notes, cartoons, and coupons for a favorite snack or special activity for when they get home.  Use notes to remind your child and husband of your love and prayers for them.  Tell them how proud you are of them.

Now some of us, including myself, need to work on refreshing our husband's packed lunches, making them less predictable, monotonous, repetitious and boring!  It is my prayer that these tips and ideas will be helpful in making life a little easier for you and your family. 

How a Young Mom Feeds Her Family with Nutrition in Mind & Cooking with Beans

Elizabeth Tromm is a young mom with two daughters and a son, ages 6, 4, and 2.  She beautifully illustrates this post with colorful photos of her food choices on her blog, http://babytromm.xanga.com/772117491/what-we-eat/

What We Eat
by Elizabeth Tromm - Used by permission

I wrote a post a year and a half ago about the way we eat and about my grocery budget, but I have had several people ask me to write another one about our meals and snacks. I do feel really strongly about healthy eating because I believe that it plays a huge role in how often we get sick and/or how we feel, but I try not to throw it into other people's faces. So here is what we eat.

 

We eat a ton of dried beans. Black, red, navy, chick peas, pinto, etc... Our all time favorite meal, winter, spring, summer, fall, is black beans and rice. I use brown rice and I always buy the beans dried. At the beginning of the week I will soak and cook a pot of black beans and usually another pot of a different variety. That way they are ready when I am ready to use them during the week. We put the black beans on top of the rice and then I put chopped peppers (red, yellow, or orange), tomatoes, and cucumbers on top of that. I will also put the cucumbers in sour cream and add garlic and cumin. Over all of that I put brown apple cider vinegar. It is the best meal ever!! Mia often requests it for breakfast.

 

Another favorite meal is grilled marinated chicken. I marinate it for at least 24 hours in zesty Italian dressing and slowly grill it. Depending on the season we have a different variety of veggies. In the summer I usually grill squash, onions, tomatoes, and  peppers along with the chicken. Other times we have baked "french fries." I slice the potatoes into wedges and put them in olive oil and four to six different types of spices and herbs, depending on what flavors I want that day.

 

Of course, I love a good hamburger. My recent and most favorite to date is a grilled burger topped with this AWESOME locally made hot wing sauce, jalapeño peppers, grilled onions, and minced garlic. It. Is. So. Good!! With that we will do the baked potato wedges, and cole slaw, or green beans and corn on the cob in the summer.  Tacos with loads of veggies is another meal that is loved by everyone in our house. Pasta. Any pasta covered in sauce is a good meal to my family. Eva and I love chick peas, Mia and Carter eat them but they don't request them like Eva does. My favorite way to fix chick peas is to heat them to room temperature, add grape tomatoes cut in half, chunked avocado, a pinch of salt and fresh lime juice over everything. It is so yummy. 

 

I always try to have fresh raw veggies and cooked vegetables at all of our meals along with meat when Rob is home. We usually eat fresh fruit for dessert. I love bread but my girls are not fans. So I usually fix a loaf or two each week to eat with our dinners.

 

Our lunches consist of mostly leftovers. If those are not available I give the kids an option of beans or sandwiches. Mia usually goes for beans and the other two like a sandwich.

 

For breakfast I fix them oatmeal with my canned peaches or frozen berries that we put up in the spring and summer.  Other days we might have Greek yogurt, sausage and gravy with biscuits, or eggs. Sometimes I have granola that they can eat. We stay away from store bought cereal because of all the added sugar and enriched ingredients. I always fix a 20 oz green smoothie for myself and about 4 oz for each of the kids. On days when Rob eats breakfast with us I usually fix bacon or sausage to go with our eggs.  We love some bacon in our family!

 

Snacks are the biggest struggle. Even though we eat lots of fiber and whole grain my kids are always starving. Growing up I don't remember snacking a lot but who knows. I have decided that as long as it is more than an hour before a meal the kids can eat as many snacks as they want, within reason.

These are the snacks they are allowed to have:

1. Oatmeal

2. Fresh vegetables. I always keep peppers, celery, and broccoli cut-up, and in the veggie drawer. I also have carrots and small cucumbers in that drawer. On the counter there is usually a container of grape tomatoes.

3. Fresh fruit. I keep seasonal fruit for the most part. Pineapple, oranges, and bananas have been around my house lately. In the summer it is berries, peaches, and pears. In the fall we eat a lot of apples. I throw in grapes here and there as they go on sale. 

4. Nuts and dried fruit. I usually have pecans and almonds. Sometimes we roast them but the kids prefer eating them raw. They also like dried fruit - prunes, raisins, apricots, etc.

5. String cheese or cubed cheese

6. Greek yogurt

7. Popcorn. They are half Fenzel and we all know how the Fenzel clan loves their popcorn.

The kids usually tell me when they are hungry and if we are not in the middle of school or some project, I tell them to go and pick out what they want and sit at the table. Since I keep everything sliced and prepped they are able to get what they want by themselves.

Cooking Beans for Easy Digestionby Lois Breneman - 2012 - Heart to Heart Newsletter

Satisfying, versatile, and very inexpensive  - about $1 per pound - at a time when budgets need to be stretched to put gas in our vehicles!   I just cooked another 4 pounds today!  Beans freeze very well!

A few months ago I shared how to cook beans to be easily digestible.  A nutritionist told me to soak grain overnight by adding 1/4 cup apple cider vinegar for every cup of grain.  However, I adapted this recipe and found it works just as well without the beans soaking up so much vinegar.  There is no vinegar flavor with the following directions.

This is what I do:

Soak the following overnight in a large Dutch oven or cooking pot:
4 pounds of dried beans, washed thoroughly in a colander (Great Northern or pinto beans are very good)
1 gallon of distilled water (or enough to fully cover soaked beans)
1/2 cup apple cider vinegar

Note: DO NOT add any salt at this point!  Salt will prevent the beans from getting tender.  Salt and season later.

After soaking overnight or at least 8 hours, drain and rinse the beans several times.  Cover with more pure water and bring to a boil.  A foam may cover the top after they come to a boil.  Skim off the foam with a large spoon.  I hold the lid in my left hand and spoon the foam into the lid, then pour it down the drain.  This needs to be done until the foam is about gone (5 minutes or so).  Simmer beans for about an hour or more until the beans are tender.  I drain the beans unless I plan to make bean soup.  You can season at this point or wait until serving.  Spoon some of the beans into containers to freeze.  Save some with the liquid for bean soup, and make hummus with the remaining beans for dipping carrots, celery or crackers into this high protein snack.

Complete protein:  By eating a grain with beans, you will have a complete protein (a meat substitute).  Whole grain bread or crackers, rice cakes or crackers, or a bean and rice dish will suffice.

 

 

 

Lunch Packing Tips

PACKING IT RIGHT: A HEALTHY LUNCHBOX
by Leanne Ely, Copyright 2002

     Over the years, the school cafeteria has become a place of too many choices--from franchise fast food offerings to the usual stuff we grew up with--most kids don't know how to pick a healthy lunch or are not inclined to do so considering the many tempting offerings. The
alternative is packing your child's lunchbox and is probably one of the healthiest things parents can do for their school-aged children. Like anything else, lunch is a time to balance your child's meal. Having a decent protein/carbo ratio in your child's lunchbox, will help him or her finish the day with energy to spare. And while sandwiches are okay, the Ultimate Tortilla Roll-ups (see recipe) is perfect lunchbox fare. Not only are they easy to make and pack well, kids truly love them. There are hundreds of variations on this theme, too -- you don't have to just stick with any one recipe. Tortillas make great transportation for almost any filling--experiment a little bit and try different things--even your basic PB & J takes on new meaning when wrapped in a tortilla.
      Most kids feel their lunch box isn't quite packed unless there are chips aboard--not the healthiest food around. Baked tortilla chips are a good option or even better are baked Pita Chips (see recipe). Not only are they healthy and inexpensive, they're simple enough to make that your 5th grader can crank out a whole slew of them for the week. If you're going to make chips, you might as well throw in a little dip and some veggies. Basic Black Bean Dip (see recipe) could be made in mass quantities and frozen in little plastic containers to save time. It
couldn't be easier to make, but it's even easier to thaw. The only trick is getting the container home!
     Don't skimp on the fruit. Bananas are great for lunchboxes -- convenient, a great source of potassium and come in their own carrying cases. Pack it on the very top though, and wrap it in a couple of napkins for protection-nothing worse than a bruised and mushy banana.
       And for a great dessert, pack a Puffy Grain Chewy Bar (see recipe), a much healthier alternative to the marshmallow-laden rice crispie bars. This is another easy recipe the kids can make themselves.  But what about a beverage? Where's the juice, soda or milk? According to the AAP (American Academy of Pediatrics) drinking too much juice (yes, even 100% fruit juice) can contribute to the problems of cavities, childhood obesity, diarrhea and other astrointestinal
problems, such as excessive gas and bloating. Get your child into the good habit of drinking water. Try freezing a small bottle of water instead of the usual juice and flavored drinks. Most children don't drink enough water and packing that frozen bottle is a smart move. By the time
lunch rolls around, the bottle has served two purposes: hydrating your child and keeping his lunch cold. Besides, those goofy blue ice thingies always seem to leak their blue stuff everywhere. Packing a healthy lunch isn't a big deal and something you can easily train your child to do. As a matter of fact, children who learn to pack a healthy lunch are the kids who learn to make responsible nutritional decisions as they grow up --good habits that will serve them for a lifetime.
 

GREAT & EASY PACKABLES
*Curds and No Whey -- no kidding! Try drizzling a little honey over the top of that cottage cheese and some cinnamon. Kids think it's great.

*Cue the Carrots--the produce department keeps making it easier for busy moms. Those little carrots are indispensable for packing it right and the price is reasonable, too.
*Cheese on a String--or whatever other type of cheese, ready to go in the cheese section of the dairy case.
*All Dried Out--like just a handful of raisins for example. Get the itty-bitty boxes and encourage your child to put them on their cottage cheese. It's really good that way!
*Apple This Way--quarter the apple and sprinkle with cinnamon in a baggie. You won't have to hear about it turning brown and the flavor is just like apple pie. Put a little plastic container with some peanut butter for dipping in there too, and you've got some protein thrown in on
the side, too.

RECIPES:
All Recipes are from Healthy Foods: An Irreverent Guide to Understanding Nutrition and Feeding Your Family Right (Champion Press)

The Ultimate Tortilla Roll-Up
Makes One flour tortilla -- *health food stores have a sprouted wheat tortilla that is delicious.
1/2 ounce low-fat cream cheese -- you can use less

1 ounce chicken breast without skin -- tuna, or whatever you have on hand

2 slices tomato - chopped
1 romaine lettuce leaf -- shredded
1 green onion -- minced fine (optional)
1 teaspoon vinaigrette -- whatever you have on hand. 

     Lay tortilla flat and spread cream cheese all over. In a small bowl, toss lettuce, tomato
and optional green onion with vinaigrette. Set aside.
      Lay chicken out evenly over cream cheese. Spread lettuce mixture evenly on top of the chicken.  Roll up like you would a sleeping bag and secure with a toothpick or just place on a plate, seam side down. If this is for a lunch box, wrap securely with plastic wrap.
      Per serving: 373 Calories (kcal); 11g Total Fat; (26% calories from fat); 16g Protein; 54g Carbohydrate; 21mg Cholesterol; 483mg Sodium 

Chips for Dips     Serves 12 (as an appetizer)
12 corn tortillas -- or pita, whole wheat tortillas, whatever non-stick spray (health food stores have ones without the propellant or use an oil pump).  Preheat oven to 425 degrees. Spray a cookie sheet generously with non-stick spray.
      Stack the tortillas and cut them into 6 even pieces, sort of like a pizza.  Place on the cookie sheet and lightly spray the tortillas. Bake for 8 minutes or so checking to make sure they don't get too brown. Let cool and serve with humus or Black Bean Dip. Put a generous portion of
veggies out with the chips, too. 
     NOTE:  Make sure you only use the non-stick sprays from the health food store. The others are full of propellant and unless you plan on flying your food, propellant doesn't belong there. Or buy an oil pump that uses air to help spray. Available at Wal-Mart and other stores, for
under $10. Great investment.
      Per serving: 56 Calories (kcal); 1g Total Fat; (9% calories from fat); 1g Protein; 12g Carbohydrate; 0mg Cholesterol; 40mg Sodium 

Basic Black Bean       Dip serves 12 (as appetizer)
1 black beans, canned (15 oz.) -- drained         
1 can green chili peppers -- drained                  
1/4 cup salsa -- use what you have                    
2 tsp. cumin

1 tsp. garlic, pressed
1 squeeze lime or lemon

     Dump it all into a food processor and whirl like mad. When it's done, blop it into a bowl and serve with any type of chip that turns your key. But preferably with a healthy one you made from these recipes.

      Per serving: 14 Calories (kcal); trace Total Fat; (11% calories from fat); 1g Protein; 2g Carbohydrate; 0mg Cholesterol; 58mg Sodium

Puffy Grain Chewy Bars     (Serves 12)
1 cup each: Puffed kamut, brown rice, millet from the health food store or use 3 cups regular puffed wheat from the grocery store. Or try Kashi cereal.
1/2 cup peanut butter -- or almond butter
1/2 cup honey
1 teaspoon molasses, blackstrap

      Dump the cereal in a big bowl. Heat the honey, peanut butter and molasses together. Pour into cereal mixture, working quickly to get it mixed. Press very firmly into a 13 X 9 inch pan. Let sit for as long as you can wait (the longer, the harder) and then dig in.
      Per serving: 108 Calories (kcal); 5g Total Fat; (42% calories from fat); 3g Protein; 14g Carbohydrate; 0mg Cholesterol; 51mg Sodium
      NOTE: Variations of a theme: Try using brown rice crispies in place of the puffed rice, and toasting the millet and kamut on a cookie sheet (425 oven till toasted) for a crispy texture instead. For more variety, use this recipe as a base and add raisins, chopped dates or  chopped nuts.

CREATIVE LUNCHBOXES: SPIDER SANDWICHES
Porcupine, Mouse and Pig Sandwiches too!
Copyright Frugal Family Network, Inc., Reprinted with permission.
http://www.frugalfamilynetwork.com

     Need a little pizzazz in the ol' school lunch box? Or even a fun surprise for your spouse's lunch sack? Try a Spider Sandwich!   Take two pieces of bread and punch out a circle with a cup. Spread peanut butter in between the slices and add 8 pretzel stick legs. I usually use
four regular sticks and snap them in half. Complete the sandwich with two raisins or chocolate chips for eyes. To accompany the spider theme, draw a spider's web on a white disposable napkin.
     The first time my son, Timothy, took this sandwich to school, it was the rave of the lunch table!  Apparently news traveled quickly because I had a Mom contact me later for the "recipe."  In fact, at the beckoning of the class, I made 18 mini-spider sandwiches with web napkins and
brought them to school for a class snack. The compliments I received launched me into a brief phase of animal sandwich mania.  
      For several weeks, I experimented with peanut butter, bread, and pretzels to see how many different animal sandwiches I could create.  Three of my kids' favorites were: Porcupine Sandwich -- a circle sandwich with several pretzels sticking straight up from the top; Mouse Sandwich -- a tear-drop shaped sandwich with pretzel whiskers and a curve pretzel tail; and Pig Sandwich -- a circle sandwich with a small marshmallow slice for a snout, raisins for eyes, and pretzel stick triangles for ears.  I send these in plastic containers rather than plastic bags to
preserve their shape.   Cool lunches don't have to be expensive.  A little creativity goes a long way in making a frugal lunch the highlight of the day!
____________________________ 
Angie Zalewski and Deana Ricks are co-founders of the Frugal Family Network. They produce a popular newsletter to help people live contentedly within their means, and present workshops on stretching the family dollar.  Visit them at:  http://www.frugalfamilynetwork.com

Note from Lois: A tip I gave several years ago in "Heart to Heart" was this.  When packing an ordinary sandwich for your husband or child's lunch, just take one bite out of it before wrapping it!  See if they notice!  One lady told me how this was a hit with her husband!

AN ORGANIZING TIP FOR PACKING LUNCHES
Tip from Cheri Bales,  Michigan
Maria Gracia - Get Organized Now!, http://www.getorganizednow.com

     Since my husband often prepares our boys' lunches for school, I have set up an organized system using small bins.
      In the freezer (bin 1) are ready-made sandwiches -- a half sandwich for the younger child and a whole sandwich for the older child.
      In the pantry (bin 2) is a Tupperware container with a fruit selection -- applesauce, fruit cups, etc.
      In the fridge is the yogurt box (bin 3).
      And finally, in the cupboard is the dessert box (bin 4) with granola bars, pudding cups, or other sweet and/or healthy treats.
      When my husband prepares the lunches, all he has to do is grab one item from each bin per child, and add in the milk.
      In fact, it's so simple that my eight year old has begun getting both his and his brothers' lunches ready!

Note from Lois: Fill Tupperware midget cups or snack baggies with peanuts, cashews, raisins, dried apricots, sunflower seeds, pumpkin seeds, granola, etc.  The cups also work great for salad dressings, peanut butter or dips.  Also bake banana bread, other nut breads or cookies.  Wrap individually for lunches and store in the freezer, so they're easy to grab when you need them for any lunches away from home! 

Lunch Packing Ideas

by Lois Breneman - Copyright - Revised 2010

Walking Apple ~ This great idea was shared with me by my sister-in-law, June Walker, in the 70's and used by our family many times!  Core an apple.  Stuff with various combinations of foods such as peanut butter, raisins, sesame or sunflower seeds, shredded unsweetened coconut, and plug both ends with a dried apricot, prune, or dip into sesame seeds or sunflower seeds to cover the gooey peanut butter.  This is a great treat wrapped in plastic wrap for lunches and can be made ahead up to 3 days in advance, if refrigerated.  This is called a "Walking Apple," because it can be eaten without littering while taking a walk!

Peeled Oranges ~ Always try to include fresh fruit in your child's lunch.  If oranges are too messy or difficult to peel during lunchtime, have an "Orange Peeling Party" with your children around the kitchen table as you listen to music, review scripture verses or call out your child's spelling words for a quiz.  Then divide each orange into smaller child-size servings for the week's lunches.  Zipped snack bags work well.  Your children may appreciate their lunches more if they have a part in them, plus they are learning a valuable life skill.

Other Fruits such as apples, grapes, watermelon, cherries, peaches, plums, nectarines are refreshing to any lunch.

Peanut Butter Balls ~ Also a great toddler treat for kids over a year of age.  Babies under one should never be given honey, as it can cause botulism in children under one year of age.  I suggest using unsweetened coconut and natural peanut butter.
1/2 cup peanut butter                       
2 Tbsp. honey  
2 1/2 Tbsp. nonfat dry milk

1/4 cup coconut          

2 Tbsp. raisins                                     
Mix all ingredients except sesame seeds.  Form small balls and toll into sesame seeds.


Hard Cooked Eggs provide good protein.  Peel before sending.  Provide a salt packet, unless salt is available at lunchtime.

Goody Cups or Goody Packs ~ Get a jump on packing nutritious lunches by filling Tupperware midget cups in advance with peanuts, other nuts, raisins, sunflower seeds, granola, or almond butter/ peanut butter for dipping apple slices or celery sticks into.  Have lots of these types of snacks prepared ahead of time to save valuable time packing lunches the night before.  Veggie dips and salad dressings in midget cups can also be prepared in advance, but of course, need refrigerated.

Fill  Ziplock-type Snack Bags with sesame sticks, banana chips and other healthy snacks found in the health food section of your grocery store or a natural foods coop.  Also fill the bags with baby carrots or carrot sticks, celery sticks, cucumber sticks, bell pepper strips, pickles, cheese blocks, wedges or strips to have ready for packing lunches in quick time.  Kids may enjoy the veggies plain or they might rather use a dip of hummus.  Tupperware midget cups would be perfect for this.

Applesauce ~ Buy natural applesauce (without sugar) and if you want to add a little sweetness, use a small amount of stevia to satisfy that sweet tooth.  You can also find natural applesauce in individual throw-away containers in the grocery store.

Whole Wheat Crackers in a snack bag, with cheese wrapped separately.  Or send along a Tupperware cup with egg salad, tuna salad, chicken salad, pimiento cheese spread, or peanut butter to eat with the crackers.

Fresh Fruit Kabobs using strawberries, pineapple chunks, watermelon, grapes or other fruit.  The fruit could be put into Ziplock snack bags and the child could make his own kabobs, using either toothpicks or shish-ka-bob skewers.  If time is limited during lunch, have him assemble the kabob the night before.

Apple Slices, dipped in orange, pineapple, or lemon juice (to prevent them from turning brown).  Send along peanut butter, almond butter or yogurt for dipping.

Homemade Granola can be stored in snack bags, along with a plastic spoon for lunches or snacks.  Or make a trail mix using pretzels, peanuts, Chex cereal, granola, dried fruit, popcorn, and chocolate chips.  Popcorn alone is a great snack, as well as the other ingredients, but go easy on the chocolate chips.

Yogurt is always a great addition to a lunch.

Green Salad with a dressing to add at lunchtime.

Rice Cakes with Cheese ~ If a microwave is available, your child can melt the cheese at lunchtime.

Carrots or Pretzels with Hummus ~ Prepare Tupperware cups of hummus in advance, as well as snack packs of pretzels or carrots.

Celery Flowers can be made by spreading peanut butter, pimiento cheese spread or cream cheese on 5 ribs of celery.  Place them together with the filling facing toward the center.  Fasten tightly with rubberbands and refrigerate overnight.  Slice with a sharp knife into 3/4" thick slices.  Each one resembles a flower, and is a tasty treat!  An alternative is to spread peanut butter, pimiento cheese spread or cream cheese on ribs of celery and wrap each one individually.

Popcorn can be made with so many flavorings - cayenne pepper, parmesan cheese, cinnamon and stevia, Italian seasonings, onion or garlic.  Make up your own flavorings.

Cheese Sticks can be cut in advance, wrapped in plastic wrap and stored in the fridge for lunches.  String cheese is another option.

V-8 Juice, Carrot Juice, Pineapple Juice and other healthy juices are great, but watch out for sugars added to cocktail juices.
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Quesadillas ~ Assemble shredded cheese on a tortilla.  Fold it over and wrap in plastic.  Send along some salsa in a Tupperware midget cup.  The child can microwave the tortilla until the cheese is melted and dip away.  Or send a few tortilla chips for dipping.  If you'd like to make your own salsa, mix together chopped tomato, chopped green onion, a little garlic salt, sea salt, and chopped fresh cilantro.

Sandwiches can be made ahead a few days and refrigerated.  I like to cut the sandwich in half, stack the two halves, and wrap with the filing showing.  Some sandwiches, including peanut butter and jelly, can even be frozen.  To prevent pb&j sandwiches from getting soggy, spread peanut butter on each slice, and spread jelly over top of the peanut butter. When freezing sandwiches, I used to wrap each sandwich in plastic, and keep them in bread bags in the freezer until packing lunches the night before.  For variety use pita pockets instead of bread.

Dried Fruit is like a dessert - raisins, craisins, pineapple, mango, and other fruit, but keep in mind that dried fruit is loaded with natural sugar.

Quick Breads and Muffins ~ Bake ahead for lunches.  After your home baked breads have cooled, slice into individual servings, wrap in plastic wrap, and freeze for lunches.  Banana bread made with about 1/3 part whole wheat flour makes it even more nutritious.  You can use other healthy "additives," such as wheat germ or brewer's yeast in quick breads for added nutrition.  Cut way back on sugar too.  To cut down on fat, applesauce can be substituted for at least part of the cooking oil in most recipes for baked goods.

Personal Lunchbox Notes ~ Type out some special notes of encouragement on your computer, print in multiples, cut and save to secretly tuck in lunches.  First sign the notes from Mom, Dad or a sibling.  Grandparents could make some notes to be tucked into their grandchildren's lunches too!  If your grandchildren live far from you, this would really be a fun surprise for them!

"Jesus loves you and so do I!"                   
"I'm praying for you to well in your test today!"

"Remember how much I love you!"            
"I'm praying for your friendships."

"I'm so proud of you!"                                  
"I'm praying for you today, as always!"

Write out encouraging scripture verses to tuck in as well.

Using at least some of these lunch packing ideas, I hope you will be relieved of some frustration, commonly associated with this task - not one of my favorites either.  Hopefully you will save time, have your children join in with you, as you make packing healthy lunches a family effort.  They may be more willing to eat what is packed if they were involved in preparation and they will also be learning new skills that will benefit them the remainder of their lives.