Kid friendly lunch ideas
- 1/2 cup frozen blueberries
- wooden skewers
- !for the sandwich kabobs
- whole grain bread (or bread of your choice)
- cheese(s) of your choice in block form (so you ca
- turkey and/or ham sliced
- suggested veggies: cherry tomatoes romaine lettuce, carrots, green pepper, etc.
- ranch dressing or veggie dip for dipping
- materials:
- small cookie cutters
- !for the smoothies
- 1/2 cup frozen strawberries (about 4-5 strawberries)
- 1 cup skim milk or juice
- 1/2 cup fat free or sugar-free vanilla yogurt
- agave nectar to sweeten (optional)
- Carbohydrate 9.43175 g
- Cholesterol 0 mg
- Fat 0.496 g
- Fiber 2.09250003695488 g
- Protein 0.3255 g
- Saturated Fat 0.041075 g
- Serving Size 1 1 Serving (77g)
- Sodium 0.775 mg
- Sugar 7.33924996304512 g
- Trans Fat 0.168175 g
- Calories 40 calories
Step-by-step
- Using the cookie cutters, cut your bread and cheeses into desired shapes. To cut the cheeses, cut off a piece large enough to accommodate the width of your cookie cutters. Then slice the piece into thirds. Use the cookie cutters to cut the shape into each piece of the cheese.
- Layer the ingredients however you desire on the skewers!
- Note: If you have young children and don’t like the idea of giving them sharp wooden sticks, then just skip the skewers!
- Place all ingredients in a blender and blend until smooth.
Frozen fruit acts as its own thickening agent in blended beverages because ice crystals naturally bind free liquid without diluting flavor. Using frozen strawberries and blueberries directly from the freezer compartment eliminates the need for added ice cubes, which typically introduce excess water content and mute the fruit profile. Keep berries sealed in airtight freezer bags for up to three months to prevent freezer burn, which causes cellular collapse and mealy textures upon thawing.
Fresh fruit introduces excess water that must be offset by reducing the liquid measure by roughly two tablespoons per half-cup of fruit to maintain a thick consistency. High-powered blenders running at maximum speed for forty-five seconds break down fibrous skins completely, producing a uniform mouthfeel without requiring straining. Skim milk provides lower viscosity than whole milk, allowing the blade vortex to pull ingredients down efficiently without stalling the motor.
Block cheese requires slicing into thirds before applying metal cookie cutters to ensure clean, even shapes that slide onto wooden skewers without fracturing. Sharp cutters press through bread easily when the loaf is slightly chilled, whereas warm bread compresses and tears under pressure. Alternate dense elements like turkey slices with springy greens such as romaine lettuce to maintain structural stability along the length of the skewer.
Temperature control dictates the success of cheese cutting; room-temperature cheddar becomes tacky and sticks to cutter interiors, whereas cheese held at forty degrees Fahrenheit releases cleanly. Wipe cutters with a damp cloth between punches to prevent protein buildup from gumming the cutting edge. Discard wooden skewers in favor of recycled plastic stirrers if serving toddlers, mitigating puncture risks entirely.
