Packed lunches can get a little... boring. Who hasn't been on the wrong end of a boring lunchbox? Instead of a drab sandwich or stale cookie, why not spruce up the lunchbox with something a bit more fun, like a savory pie or confetti cake bar?
Bring the spunk back to your kid's lunchbox and win some major "cool" points by including a few of these fun recipes. Even on cafeteria pizza day, your kid's lunch will be the envy of the entire classroom!
Whole-wheat heart sandwiches
Yields about 4 sandwiches
4 slices whole wheat bread
About 4 teaspoons peanut butter
About 2 teaspoons homemade raspberry jam
Heart cookie cutter
Stamp out two hearts in each slice of bread.
Spread about 1 teaspoon of peanut butter one the side of one heart. Top with 1/2 teaspoon of jam and place another heart on top.
Turkey and cheese savory pies
Yields about 4 pies
1 refrigerated pie crust
1/4 cup shredded cheese (we used Muenster)
2 slices thick turkey breast
4 teaspoons mustard
1 egg, beaten
Preheat oven to 375 degrees F.
Roll out the pie crust. Using a large circle cookie cutter, stamp out 8 dough circles. Place 1 tablespoon of cheese and 1 tablespoon of turkey into the center of four of the dough circles.
Place four dough circles over the top of the turkey/cheese circle. Carefully press the dough circles together with your fingers, creasing the ends together. Using a fork, make puncture marks all over the sides of the pies.
Brush the tops of the pies with beaten egg. Stab the middle of the pies with fork.
Confetti cake bars
Yields about 10 cake bars
1-2/3 cups flour
1/2 teaspoon baking powder
1/4 teaspoon baking soda
Dash of salt
1 cup sugar
1 tablespoon vanilla
2 tablespoons unsweetened applesauce
6 tablespoons unsalted butter, melted
1/4 cup Greek yogurt, plain
3/4 cup 2% milk
2/3 cup sprinkles
1 tub pink frosting
Preheat oven to 350 degrees F. Grease a circle cake pan with nonstick cooking spray.
In a large bowl, mix the flour, baking soda, baking powder and salt together. In another bowl, whisk the butter, applesauce, vanilla, yogurt and sugar together. Gradually add egg and milk, whisking until fully added. Make a well in the center of the flour mixture and add wet mixture.
Carefully stir in sprinkles. Pour into the prepared cake pan and bake for about 35–40 minutes. Let cool on a wire cooling rack for at least 2 hours.
Once chilled, stamp out 5 circles with a medium circle cutter (we used the top of a stem-less wine glass). Cut each large circle in half with a sharp knife and place on a greased cookie sheet. Freeze for about 30 minutes.
After 30 minutes, remove from freezer and frost each one. Sprinkle with colored sprinkles.