School lunchboxes – Week 3

School lunchboxes – Week 3

Day 1

Pigs in blanket, ranch sauce, 1/2 sliced nectarine

For the pigs in blanket:

Serves 2

  • ½ sheet of frozen puff pastry
  • 1 cup hard yellow cheese
  • 2 mini sausages like hot dog sausage or wurstel
  1. Preheat the oven to 200◦C.
  2. Cut the puff pastry in four 12 x 12 cm squares
  3. Place the hot dog sausages over each rectangle and add the cheese on top.
  4. Roll the pastry and place it over a baking tray with seal side down.
  5. Bake in the oven until the pastry is golden brown, approx. 15 minutes
  6. Let it cool completely before assembling the lunchbox.

Add 2 tablespoon of ranch sauce (use this recipe). if your kid’s lunchbox does not have a special compartment for sauces, pack it in a small container.

Add also a ½ nectarine sliced. Store the lunchbox in the fridge until next morning

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Day 2

Veggie sushi, avocado slices and  a banana

For sushi rolls

Serves 2

  • 1 cup sushi rice
  • 1tbsp. rice or apple vinegar
  • 1 tsp. sugar
  • ¾ tsp. salt
  • 2 nori sheets
  • ½ avocado,  sliced
  • ½ carrot julienned
  • few lettuce leafs
  1. Prepare the sushi rice according to this recipe.
  2. Place a nori sheet over a bamboo mat, add a layer of cooked rice and pat it down (remember to wet your hand so the rice won’t stick).
  3. Arrange half of the avocado slices and carrots over the rice and roll tightly.
  4. Slice the sushi log into 6-7 bite size sushi and place them in the lunch box. Torn the salad using your hands and arrange them over the sushi rolls. Add a few avocado slices previously marinated with salt &  lemon
  5. Pack some soy sauce (optional) in a small container so your kid can dip the sushi for some extra flavour

Place a banana in the lunchbox. Store the lunchbox in the fridge until next morning

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Day 3

Pasta salad, a piece of chocolate

Serves 2

Pasta salad is a nice idea of making kids eats veggies all at once, because almost all of them love pasta already.

  • 1 cup short pasta (like farfalle)
  • ½ cup cherry tomatoes, diced
  • ½ cup diced cucumber
  • ½ cup diced zucchini
  • ½ cup mozzarella, diced
  • 1 tbsp. olive oil
  • a bunch of fresh basil leaves
  • a bunch of parsley
  • salt
  1. Cook pasta according to the package, drain and rinse under running cold water.
  2. In the mean time marinade all veggies and mozzarella with the olive oil, salt, and the fresh herbs.
  3. Toss the pasta to the veggies bowl and mix well until well blended.
  4. Divide the pasta salad between 2 lunchbox kits.

Now it is time to spoil them a bit by putting a sweet treat in their lunchbox such as a piece of chocolate ☺. Store the lunchbox in the fridge until next morning.

Day 4

Easy ham and feta toast, green salad and  plums

  • 2 bread slices
  • 1 teaspoon mayo
  • 1 slice of emmental cheese
  • 2 lettuce leafs
  • 1 slice of ham

Spread a thin layer of mayo over both bread slices. Arrange the ham, feta cheese and the lettuce over the toast slice and top with the other bread slice. Wrap the toast with cling film and store it in the fridge until next morning.

Add few plums in the lunchbag.

Day 5

Potato and tuna salad, a medium pear

Serves 2

  • 2 medium potatoes, peeled and cut into 5 cm thick cubes.
  • 1 tbsp. mayonnaise
  • 1 bunch of parsley
  • 1 can of tuna (preserved in olive oil)
  • a squeeze of lemon
  1. Boil the potatoes in salted water until tender. Drain them well.
  2. In a small bowl mix the mayo, the canned tuna,, lemon juice and the chopped parsley.
  3. Add the potatoes to the tuna and mix well.
  4. Divide the potato salad between 2 lunchbox kits.

Store the lunchbox in the fridge until next morning. The next morning add a medium pear to your kids lunch bag.

Quick Tip: salads can be prepared 2 to 3 days ahead. The taste just gets better, so find some available time during your evenings and get prepared ahead. Just make sure to store them in airtight containers and keep them in the fridge.


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