Friday, April 30, 2010

Mouse-shaped wraps & a new box

No school this week, but we had a project that needed doing, so we made lunch bentos anyhow!

Kelly from EasyLunchboxes sent us a set to try out and see what we thought, then another set to give away next week. F&B decided that they like the built in separate compartments and the fact that we could split up the food a little bit more. So far, I'm enthralled that they are dishwasher safe! A lot of cute supplies from Japan aren't and I do hate doing dishes.

Since we had a bit of time and our home, we decided to experiment with a few wraps.

F&B had tuna salad wraps on multigrain tortillas with carrot ears and cucumber faces (much easier than I thought too!). I had a cookie cutter that had tiny circle cutouts, but I think you could use a straw. The mouths are just a heart cookie cutter used twice to get the shape.

They also had some cucumbers and carrots, a combo of cantaloupe, grapes, strawberries & blackberries, and a homemade zucchini-carrot muffin. I'm thinking lots of healthy fiber, if nothing else! ;o)

Also, don't forget, this week's giveaway runs till Sunday night! Enter here!

Wednesday, April 28, 2010

Our First of Three Giveaways--Cute Yummy Time

I'm quite excited, we have three awesome giveaways coming up, so I'm thinking one per week for the next three weeks. I love randomly winning stuff on the web and can't wait to offer a few things to my readers.

Read more ...

Tuesday, April 27, 2010

Muffin Recipe from Yesterday

The base muffin recipe is my mom's and you can add in whatever fruit or vegetables you like.

This week, I added in three small zucchini (shredded in my mini food processor) and 2 large handfuls of baby carrots (also shredded). In all, I think we had 2-3 cups of zucchini and 1-2 cups of carrots, plus whatever raisins I had on hand. Although the base recipe yields 12 large muffins, I actually got 23 when I added all the veggies to them.

2 cups flour
1 cup sugar
2 eggs
1 cup milk
1/2 cup oil (I used canola)
1 tsp. vanilla
1 tbsp. baking powder
1 1/2 tsp. baking soda
1/2 tsp. salt

Mix all ingredients together till smooth.
Add whatever fruit you want and blend in. Spoon into cupcake lined muffin tins.
Bake at 350 about 20-25 minutes until done.
Makes 12 large muffins.

Monday, April 26, 2010

Preschool Bento #43 - Zucchini & Carrot Muffins!

Ben just has one day of school this week, so had to make sure it was yummy for him. He requested I buy zucchini the other day and I was wanting to make something other than his favorite cheesy zucchini appetizers. Hence, the muffins. They are zucchini & carrot muffins with raisins and homemade for my boy.

For today's snack, Ben took one of the muffins, a few chunks of "Canadian" cheese for extra protein (Nana brought us a bunch and it is better than Texas grocery store cheese) and a bunch of freshly sliced strawberries.

All gone when I put his bento box in the sink.

Friday, April 23, 2010

First Guest Blog!

My friend Valerie posted a link on Facebook the other week, about a mom-centered website looking for guest food bloggers.

I figured, why not, and sent in a quick email and links to this blog. I received an email back inviting me to write a guest blog for them to post, with a chance at getting to write more later on. I opted for a kid-friendly stuffed muffin recipe that works great for bentos and freezes well.

The blog posted today:

If you'd like to help me out, leave a comment there on my guest blog or link up a recipe of your own on their linky. The amount of comments/recipes per post are helping them determine who might get the chance to keep writing for them and I'd really really like to!

Wednesday, April 21, 2010

Preschool Bento #42 - Bourek & Berries

Another Wednesday and another snack for Mr. Ben. I realized I hadn't made bourek lately (it's an Algerian meat pastry, stuffed with seasoned ground beef in a flaky wrapper). While making cheeseburger muffins the other day, I made a bit of extra ground beef. F&B really like these, so it's always nice to have an extra snack on hand.

For lunch, Mr. Ben took bourek with blackberries & strawberries. He also had a few more boureks for lunch. I think I have two left?

Recipe I used is here, if you want it.

Tuesday, April 20, 2010

We're on Facebook Now!

I finally had a little time this afternoon, so decided to add a Facebook page. (OK, mostly, I was trying to keep myself occupied while I wrote & rewrote a guest post.)

It's at:!/pages/Whats-for-Lunch-at-Our-House/112521902115917?ref=nf

If you'd like to follow/like us there, feel free to!

Preschool Bento #41 - New Stuffed Muffins

I'm writing a couple of guest blogs coming up (yay!), so had to do some fresh cooking to get some fresh pictures. Ben was the lucky recipient of the extra stuff. I made cheeseburger muffins for one article, so we now have a dozen of those, plus enough ground beef leftover so I can make bourek soon too.

For preschool today, Mr. Ben took a cheeseburger muffin and some sliced cantaloupe. He also wanted strawberries, but he ate the rest of those a few days ago. Same with the grapes. ;o)

Friday, April 16, 2010

Preschool Bento #40 - Sometimes, It's Just Simple

Shaun & I had theater tickets on Tuesday night, so F&B stayed over at their grandparents' house. By the time we picked them up and got back home on Wednesday morning, it was almost time to turn around and take Benjamin to school. Adding that I hadn't quite done my grocery shopping, we had to come up with something quick & simple (and in stock in the house).

Thankfully, I always have fruit and we also had frozen blackberries (a Ben favorite) to fall back on.

From our "in the kitchen & ready to eat" food group, Ben chose a mini bagel toasted with strawberry cream cheese, cantaloupe & blackberries. Certainly enough to tide him over for a couple of hours.

Wednesday, April 14, 2010

Preschool Bento #39 - We're Going to Finish These Eggs if It Kills Us!

I think this was Monday's snack bento for Mr. Ben. It's the last of the boiled eggs, so it couldn't have come at a better time. We just had too many in the house and I think everyone could use a break from them for a few weeks. But since they can't go to waste if they are already cooked, lucky Ben got the last one!

Mr. Ben had the last boiled egg, a cornbread square (think corndog muffin but a loaf pan and with homemade bread mix), purple & green grapes, strawberries & cantaloupe. Fruit makes the boy happy.

Sunday, April 11, 2010

New Bento Gear & a Recipe

My parents were in town for Easter and Ben asked to skip preschool so he could spend time helping my dad in the yard. Since they don't live nearby, we decided it was no big deal for him to stay home. However, that would explain the lack of bentos this week, we ate in the house!

After Easter, while perusing the sales at Target, I found some new containers for Ben for lunches. Faith has similar ones in the shape of a Littlest Pet Shop kitty from a few years ago.

I think they are supposed to be Easter eggs, but they are perfect for dry snacks in a lunch bag (they do have teeny holes in the bottom, so they won't work for wet food).

The top two are still shut, then the bottom one is an opened one. There were a little over $1 on sale, so Ben got them, even though I really don't like Spongebob.

My other plan has been to come up with a better stuffed corn muffin recipe. The JIF version is easy, but I also don't love that it's a boxed mix. I have an awesome recipe for a confetti cornbread (with red, green & orange peppers) that had potential, so F&B and I tried it out today, minus the peppers and adding sausage & cheese. We made a regular pan versus muffins and 3/4 of it went between the kids & Shaun, so I'm assuming it was good!

In case you're interested:

1 c flour
1 c cornmeal
3 tblsp. sugar
1/4 tsp. salt
1 1/4 tsp. chili powder
1 c milk
1 stick melted butter or margarine
1 large egg
Whatever you want to stuff it with (we used about 4 hotdog sized sausages diced and a cup or so of shredded cheese)

Preheat oven to 400. & butter an 8 or 9 inch square pan.
Whisk all the dry ingredients together in a large bowl.
In another bowl, whisk the milk, butter and egg together.
Pour the wet ingredients over the dry ones and gently stir until the batter is evenly moistened.
Add the "stuffing" and stir to combine.
Bake for about 25 minutes or until a toothpick inserted into the center comes out dry.
Cool for about 15 minutes before serving.

I'm really looking forward to trying these with some turkey/chicken and veggies, but had to go with what was in the fridge and needing to be served. ;o)

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