Creative Sammies!

An old high school friend posted these creative sandwiches on her blog and I just had to share. Thanks Susan!!
Here's what she says about these fun Sandwiches!
"They each include a veggie, fruit, protein and a grain. I usually will add a glass of milk and some cheese aside from the protien, especially since they are kids and require a lot of calcium."

Inside Out Tacos (7 Layer Bean Dip)

Here's what you need: 1 can refried beans, 1 pint sour cream, 1 pkg taco seasoning, 1 pint guacamole, about 2 cups grated cheese, 2-3 tomatoes (diced), 1 can pitted black olives (sliced).








Here's what you do:
Spread each item on a tray (in order of ingredients listed above). Dip chips in and enjoy!

*Note* Instead of sprinkling the Taco Seasoning on as a layer, my sister gave me a tip to mix it in with the sour cream before spreading it on. I like it better that way.

Creative Packed Lunches

You've just got to see how this fellow blogger at wendolonia.com is packing lunches to send with her preschooler. And this is just one of many ways to pack them! I must say, I love the silicone muffin cups ... silicone bake ware is made in so many new shapes and sizes now, and this is yet another use for them!

Muffin Tin Mealtime

Check out this idea from makeandtakes.com and also tangledandtrue.com (thanks again Vanessa!)! So creative and so easy! Kids love things in 'mini' form and really seem to love things in order and their own special place so they're sure to love this idea. Just click on the picture or the website names to link to the original ideas.

Zucchini Fritters

Here's a fabulous, fun and healthy snack idea (and pictures) from Vanessa! Thanks so much Vanessa - I love new ideas!! Here's what Vanessa says about the recipe: "I have made this for breakfast, for a snack and for a side at dinner. It is one we make a lot because vegetables are hard for my husband to like and this is one he will eat along with the rest of us."












Here's what you'll need:
* 1 cup pancake mix ( or 1 cup all-purpose flour with 1 1/4 teaspoons baking powder)
* Coarse salt and freshly ground black pepper
* 3 medium zucchini
* 1 medium onion, halved
* 1 large egg, lightly beaten
* 1/2 cup olive oil, plus more as needed

Directions:
Grate onion on the large holes of a box grater into a medium bowl. Transfer grated onion to a piece of cheese cloth ( I just use the same old kitchen towel over and over for this it works fine). Squeeze excess liquid from onion and discard. Transfer onion to a clean medium bowl; you should have about 1/2 cup grated onion. Grate zucchini into bowl with onion on the large holes of a box grater; you should have about 3 1/2 cups grated zucchini. Add 1/2 teaspoon salt and toss to combine; let stand 30 seconds.

Transfer zucchini and onion mixture to a clean piece of cheesecloth (or your old kitchen towel) and cover. Squeeze out as much liquid as possible and discard. Transfer zucchini and onion to a large bowl. Add egg; season with salt and pepper. Stir until well combined.

Slowly add 3/4 cup of the pancake mix (or flour mixture), while folding it into the zucchini mixture. If mixture seems too wet, fold in 1/4 cup more.

Heat olive oil in a medium skillet over medium-high heat. Working in batches, using about 3 tablespoons of the zucchini mixture, gently form a patty and place in skillet. Cook until fritters are firm and begin to turn golden on the bottom, about 2 minutes. Turn fritters and continue to cook about 2 minutes more. Turn fritters again and cook for 30 seconds; transfer to a paper towel-lined plate. Repeat process with remaining zucchini mixture, adding more oil as necessary.