School is around the corner and I already started with school lunch box preparations. We had a great Bento party the other day.

Well, when I look the other way it was my working day, while I finished cooking and shooting my kids and nieces ate all my made bentos.

It was fun watching them and they especially loved pandas as well as chicken salad sandwiches. Every time when I make characters in a bento, it is a winner because not only that kids eat the main meal, but all the fresh fruits and veggies around it, which is fantastic.

This bento is great! You can of course switch and make it the way your kids like, but even for work lunch I think this is a pretty good idea; you can make it larger if it’s for the adult. 

Now, I used deli turkey bologna, because that’s what my kids wanted, but often I use Virginia ham, mesquite deli chicken, or deli smoked turkey breast and just switch cheeses such as mozzarella, smoked provolone, cheddar or Swiss cheese etc.

Depending on what I have or what cold deli salami I used. 
Fruits and vegetables you can also use what is in season and of course what your kids like. I think broccoli, celery, and carrots are pretty common veggies that they know and would eat raw.

Green apple with a Peanut – Butter is fantastic, although make sure to check if anybody around your kid in the classroom had PB allergies, and you can easily substitute it with almond butter, or pecan butter etc. Also, I never tried it, but you can check “NoNuts Golden Peabutter” 
It’s Peanut Free, Tree Nut Free, Gluten Free, Dairy Free, Egg Free, Soy Free. 

Q: What Box is safe for me and my child?
A: Look for the boxes that have a clear written label that they are BPA FREE just in case if they are plastic- 
BPA stands for bisphenol.  BPA is an industrial chemical that has been used to make certain plastics and resins since the 1960s. Seeking out BPA-free products may not always be easy to do. Some manufacturers do label their products as BPA-free, but some do not. If a product isn’t labeled, keep in mind that most aluminum cans or bottles have linings that contain BPA, while steel bottles or can do not. Polycarbonate plastic is generally hard, clear, lightweight plastic. It often has the No. 7 recycling symbol on the bottom. (Source Katherine Zeratsky, R.D., L. D. From Mayo-clinic)

HOW TO MAKE HEART SHAPED BOIL EGG:

• Use corner of any carton such as a box, milk carton etc. 
• Cook egg for 5 minutes in boiling water with 1/2 tsp of salt. 
• Turn off the burner, and let it steam under the lid for the next 7 minutes. 
• Drain the hot water and replace with cold/iced cold water. Let it sit in that water for next 3-5 minutes before peeling. (This way it’s easier to peel an egg)
• Place peeled eggs into the carton with the corner (lengthwise), right in the middle. 
• Place in the middle chopstick, thicker straw or similar and slightly press and shape an egg a little… Just a slight pressure. I used a plastic straw. 
• Place rubber bands on both ends and wait for 10-15 minutes. (NO need for the third rubber band) 
• Cut in the middle and you will have a perfect heart shaped egg.

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Lunch Box: Biscuit Deli Turkey Sandwiches

1 lunch box

Course LUNCH BOX

Keyword school lunch boxes, lunch box, work lunch,

Servings 1

Author Sandra | Sandra’s Easy Cooking

Ingredients

• 1 Biscuit
• 2 Sliced Deli Turkey Bologna  or any other
• 1 slice  Cheddar Cheese
• 1 boiled Egg

Vegetables:

• 3 Broccoli Florets
• 1/2 Rib Celery cut in two bites pieces
• 3 baby Carrots
• Served with “classic ranch dressing -Bolthouse”

Fruits:

• 1 Granny Smith Apple
• Served with Peanut-butter and nuts any nuts will do

Beverage:

• Water

Instructions

1. Add and arrange however you would like it. Put Turkey and cheese in the bisque and slice in half. Any direction you take, you can’t go wrong.

Recipe Notes

FOR MORE LUNCH BOX IDEAS, VISIT MY PAGE:

SCHOOL/WORK LUNCHBOX IDEAS

When I opened the balcony door this morning, my sense of smell got the attention from a strong aroma of cornbread.

I assume that somebody was working hard in the neighborhood, making cornbread for father’s day.

I have those days when the smell of particular food fly by and my cravings start to kick in. Often that is just a smell of coffee in the air calling my name, especially in the morning when I need caffeine the most.

Click here for more amazing bread recipes.

I made these golden beauties for our father’s day brunch and I can’t even begin to tell you how they satisfied my cravings. I never made cornbread or corn muffins with pesto, but I loved the aroma and the taste of basil. The whole 12 of them were gone while were eating brunch, it was that good; Dangerously good!

I am a huge cheese lover so since I had cheddar cheese, I cubed it and added some in the batter. I only wished that I added more because the cheese is so delicious in baked savory goodies.

The recipe is simple, and one or two will be enough for one serving, but just like when I made savory scones, I have a hard time stopping at one or two I don’t have a strong will around the baked goodies; I call that “problem of a foodie!”

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Cheese and Pesto Corn Muffins

Course Bread, Brunch, Snack

Cuisine American

Keyword bread, brunch, baking

Prep Time 10 minutes

Cook Time 20 minutes

Total Time 30 minutes

Servings 12 Corn Muffins

Author Sandra | Sandra’s Easy Cooking

Ingredients

• 1 cup yellow cornmeal
• 1/2 cup all-purpose flour
• 1 teaspoon salt
• 1 teaspoon sugar
• 1/2 teaspoon baking soda
• 2 handful Cheddar Cheese cut in a cube (more if desired)
• 1 cup buttermilk
• 2 eggs
• 1 teaspoon butter
• 1 tablespoon pesto homemade or store-bought
• 1 cup creamed corn
• 1 1/2 tablespoons canola oil

Instructions

1. Preheat oven to 420 degrees Fahrenheit
2. In a bowl, combine the cornmeal, salt, sugar, baking powder, and baking soda. Mix together to combine well. Add cheese cubes and mix so each cheese cube can be coded with the flour.
3. In a large bowl, combine the buttermilk, eggs, butter and creamed corn, whisking together to combine thoroughly.
4. Add the dry ingredients to the buttermilk mixture and stir to combine. If the batter is too thick add more buttermilk to the batter. Add 1/2 tablespoon of canola oil with the spoon or ice-cream scoop, put the batter into each greased cupcake pan (grease each pan/cups with remaining 1 tablespoon of oil). You could use cupcake paper but for me, it was a pretty sticky situation, so I did it again without it.
5. Bake until the cornbread is golden brown, about 20 minutes.

Recipe Notes

• A simple and delicious recipe for breakfast, brunch, lunch or even goes well with your dinner.
• You can pour everything in the preheated greased skillet or {deeper} baking pan and bake it as a bread. Although, it takes a bit more time to bake. Also if you do not like basil pesto, then omit it.

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Let’s talk about Fried Food! I know it’s bad for us, but we all love it. I really have a hard time resisting it that’s why I don’t fry food often. 

This idea was born when I wanted to eat something for my late breakfast or brunch. I was out of the Filo (Phyllo dough), but I did have several Wonton skins in my freezer.

So I thought should I make it like a sweet blueberry pie, or with perhaps savory version. Of course, I went for savory brunch ’cause I am not much for sweets in the morning.

These rolls are unbelievably easy and so freaking delicious, plus it’s great for unexpected guests. You can serve them as appetizers, for game nights and the best thing is you can stuff them with whatever you like.

If you are not meat eater you can substitute it with some mushrooms or sauteed shreeded cabbage and carrots. Can you imagine putting some fresh mozzarella cheese and frying these? That idea just popped in my head-and very dangerous one! 🙂

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Smoked Turkey and Cheese Fried Egg Rolls

Makes 4 Rolls

Course Appetizer, LUNCH BOX, Snack

Cuisine Asian

Keyword fried, egg rolls, snack, lunchbox,

Prep Time 10 minutes

Cook Time 5 minutes

Total Time 15 minutes

Servings 2

Author Sandra | Sandra’s Easy Cooking

Ingredients

• 4 Wonton Skins/Wrappers-for egg rolls
• 3 slices Smoked Turkey low sodium, if possible or any other deli meat, leftover cooked chicken, turkey, deli meat, etc.
• 3 tbsp. Feta Cheese
• 1 Egg beaten
• 2 tbsp. Chopped Chives or Green onions chopped
• 1/4 tsp. Ground Black Pepper
• 1/4 cup Oil for frying

Instructions

1. If the Wonton was in the freezer, then pull it out to defrost on a room temp for probably 15 minutes before making the rolls. You do not want them completely defrosted because they tend to rip apart.

2. While you waiting for wonton to thaw, cubed smoked turkey (or other deli meat or leftover cooked chicken, ham, etc.), add Feta, Beaten eggs, Chopped Chives or chopped green onion, and ground black pepper; Stir everything together and start with rolls.

3. Prepare one small glass or cup with water, and as you see on the Egg roll wrap picture begin by placing one of the egg roll wrappers on a flat surface (the egg roll wrapper should be flat as well). Place the egg roll wrapper so that corner points towards you. Place about 2 Tbs. of the turkey and cheese mixture in the center of the wonton skin. 

   Next, fold the corner of the wrapper that is pointing to you upwards, covering the mixture. Slightly tuck the egg roll wrapper under the mixture to secure it into place. Fold each side of the egg roll wrapper towards the center, over the enclosed mixture. 

   Do this by folding one side over, and then overlapping it with the other side. Then, roll the egg roll, rolling towards the top of the wrapper, until it is completely rolled. In order to secure the end of the wrapper, wet your fingers with just a little bit of water, then rub a bit of the water onto the surface of the wrapper, and tap the end of the wrapper into place. 

   Continue this process with the remaining Wonton skins/wrapper and filling.

4. Heat the oil in fryer or deep pan(high temperature to heat it, then turn heat to medium); drop carefully roll in and let it fry for 20-30 seconds on one side before turning it on the other side;

   Repeat it one more time until you reach golden brown color of the roll, continue with the rest of the rolls and remember it is best if you put a couple of rolls at the time, depending on your pan. If the pan is large then you can add 6, but if it is smaller than 2-4 at the time.

5. Take the rolls out and onto a paper towel to get rid of unnecessary grease. Serve them HOT with salad on the side.

   Double the mixture for more. 

Recipe Notes

You can freeze them and just reheat in the oven on a low temp (200F) or in the microwave for a minute.
I reshoot my old pictures, I used ham before, but this time I had on hand smoked deli Turkey.
You can use Ham, Canadian bacon, leftover chicken, turkey, or ground beef too, or add vegetables such as spinach or zucchini (make sure to always squeeze out the excess liquid from either vegetable).

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