Color Themed Lunches

Get ready to mix, match, and munch on a vibrant spread that’s as fun to look at as it is to eat! These bright and cheerful meals are a fun way capture the rainbow leading up to St. Patrick's Day, cater to your kiddo’s favorite color, or encourage curiosity about different fruits and veggies. 

RED FRUIT SALAD

Ingredients:

½ red apple

4 strawberries

Handful of raspberries

1 teaspoon honey

Dash of lemon juice

 

Directions:

1. Chop fruit & combine with honey & lemon juice.

Packed with: salami & string cheese roll-ups, red carrot “fries” (use the wavy chopper from the Three Piece Prep set), beet chips

 

QUICK YELLOW RICE “FRIED RICE”

Ingredients:

1 cup rice 

1 teaspoon turmeric

3-4 baby corns, steamed and cut into thirds

1/2 carrot, steamed and cut into shapes 

3 teaspoons soy sauce

Directions:

1. Cook the rice according to the directions on the package, adding in 1 teaspoon of turmeric.

2. Mix in soy sauce with rice, then add baby corn and carrots.

 

Packed with: mandarin segments, tiny tomatoes, mango, gummy bears 

CREAMY GREEN PASTA

Ingredients:

2 cups cooked pasta

1 heaping cup baby spinach

½ cup cottage cheese

1-2 Tablespoons parmesan cheese

1 teaspoon olive oil

Pinch of salt 

Directions:

1. Combine the spinach, cottage cheese, parmesan, olive oil, and salt in a food processor. Pulse until desired consistency. Adjust to taste. 

2. Mix together with the cooked pasta. Serve chilled. 

*Makes 2-3 servings.

Packed with: green pea crisps, green grapes, blueberries, blackberries, candied sunflower seeds

*Remember to use a ColdKit or Cool Pack for keeping lunch fresh

ST. PATRICK'S DAY LUNCH

HOMEMADE TORTILLA CHIPS

Ingredients:

Spinach tortillas

Olive or avocado oil

Directions:

1. Preheat oven to 350° 

2. Use a cookie cutter to cut shapes into tortillas

3. Brush each side with olive oil

4. Arrange in a single layer on a baking sheet. They can be close to each other, but not touching. 

5. Bake 5-7 minutes until the edges begin to brown, watching carefully not to burn.

CORN DIP

Ingredients:

2 cups corn

½ cup plain Greek yogurt

2 Tablespoons mayonnaise

¼ cup shredded colby cheese 

½ teaspoon taco seasoning

Salt, to taste 

 

Directions:

1. Combine ingredients and pack into a Dipper container. Store leftovers in Glass Storge Containers. 

*Makes 2 servings. 

Packed with:  mini peppers, cucumber, and blueberries, leprechaun bait with cereal, pretzels, and rainbow candy strips

*Remember to use a ColdKit or Cool Pack for keeping lunch fresh