Wednesday, 1/23/13 - Since my chicken salad lunch hadn't gone over too well ("It was too sweet,") I decided to try an old favorite - tuna salad. She normally has it on a sandwich, with (dye-free) pickles. But I'm usually too lazy to go through all that trouble. So fish and crackers it is!
|Grapes, cheddar and mozzarella, carrots, tuna salad, Kashi crackers, Ranch dressing (see top photo)|
I wanted to make this lunch fairly simple, so I pretty much just put everything into silicone muffin cups to keep them separate and to add color.
The Kashi crackers are in a square muffin cup (since it looks better than a round one in that compartment of the EasyLunchbox.)
I cut some "cubes" (more like "rectangles") of cheddar and mozzarella cheese and alternated them on some long heart skewers. I love these picks!
A heart pick in the grapes to keep up the heart theme, and some Ranch dressing for the carrots in a Mini Dipper that went into her cooler bag separately.
The little hearts on top of the tuna salad (chunk light tuna and olive oil mayo. Very complex recipe...) are from a dye-free pickle slice. I can't remember where I got that tiny heart cutter, but this one is the closest I've seen to it.