As I mentioned yesterday, I am trying to participate in the 30 Day Lunch Box Challenge hosted by the sweet Marla Meridith of Family Fresh Cooking.
For today’s lunch, I decided to make a fruit dip to go with the apple slices. I also packed leftover cheese ravioli, carrot and cucumber slices, and a few cubes of angel food cake.
So far, I am truly enjoying coming up with different, healthy lunches each day. And, I can tell by the fact that the lunch container is actually empty when I unpack each day, that the boys are enjoying it, too.
I was not exactly sure what I wanted to do for the fruit dip, but I did know that I wanted to incorporate peanut butter since apple slices and peanut butter are a favorite after school snack. The creation was yummy and a perfect flavor combination for the apple slices. Honestly, it could have doubled as a sweet treat, too, but I decided to go ahead and put in the angel food cake cubes for a nice little lunch dessert.
To wrap up my Greek week, I wanted to share one more recipe. It is a Greek Layer Dip, and it is delicious. You can serve it with your Chicken Gyros or as an after-school snack with some pita chips and/or vegetables for your littles.
Once again, I found this recipe on Pinterest. It is at this point that I must confess that I am not sure how I made my weekly menus without Pinterest. Whenever I am reading food blogs or just looking at other Pinterest boards, I simply pin or re-pin something to my various boards – breakfast, pasta, pizza, etc. Then, when I plan my menu, I sit down with my computer and my big binder of recipes and start planning away. If it something from Pinterest, I simply note the board so that I can find it on any given day. I love it. And, no, Pinterest did not ask for my endorsement. I really just love how it has helped me to organize the things that I find online without having to print out or bookmark everything.
Okay, back to the recipe. When I discovered it, I was directed to The Lovely Cupboard. It was my first trip to Heather’s blog, and it is truly just adorable. She blogs about organic food and her DIY projects. Her posts are precious, and I am in love with how she displays her photographs on little chalk boards. Her 5-Layer Greek Dip is simple and delicious.
Kalamata olives, sliced
Red bell pepper, diced
Hot house cucumber, diced
16 ounces hummus
- 1. Finely chop olive, bell pepper, cucumber, and dill.
- 2. Spread hummus about 1-2 inches thick in the bottom of a wide serving dish.
- 3. Sprinkle the vegetables evenly over the hummus.
- 4. Crumble feta cheese on top.
- 5. Sprinkle bits of dill and serve with warm pita slices, pita chips, or vegetables.
I shared this recipe at Cooking with Karyn, Miz Helen’s Country Cottage, Somewhat Simple, A Glimpse Inside, It’s a Keeper, Delightful Order, A Creative Princess, Domesblissity and Fireflies and Jellybeans.
My littles love each other. So much. Watching them together truly warms my heart.
No, they do not always get along. Yes, they sometimes play wrestle and fight.
But, at the end of the day, they love each other. And, they are there for each other.
They love to watch movies, play games, pretend play, and just be together.
They feel the same way that I do…they are more complete when they are together. They loved spending the Thanksgiving break together – playing games during the day, watching movies together at night, and sleeping late every morning.
Another thing that they love is snack food. My littles love chips, dip, finger food, and desserts almost as much as they love each other. They know that good things often come in small packages.
I found this Black Bean Fiesta Dip at Aggies’s Kitchen. I love Aggie’s blog. Yes, the name is what initially drew me there. But, the food is what kept me hanging around. While I do not know her, she seems sincere and genuine in every way. If you have not visited her blog, you really should. There is a little something for everyone there. Needless to say, this dip was a success. And, since it has black beans in it, I convinced myself that it could count as a healthy snack for the day.
1 15 oz can black beans, rinsed and drained
1 15 oz can Ro-tel slightly drained and blended
1 red or green bell pepper, chopped
2 teaspoons chili powder
1 teaspoon cumin
1/2 teaspoon garlic powder
pinch salt and pepper to taste
2 cups shredded cheese, Mexican blend
- Preheat oven to 375 degrees.
- In large mixing bowl, combine black beans, blended tomatoes (I used about half the can), peppers, seasonings and 1/2 cup of the shredded cheese.
- Pour bean mixture into a lightly greased baking dish.
- Top with remaining cheese and place in hot oven.
- Bake for about 20-25 minutes until dip is bubbly and cheese is fully melted.
- When dip is out of oven, top with cilantro.
- Serve with baked tortillas.
I have shared this recipe at Delicious Dishes and From Mess Hall to Bistro.