Thursday, September 23, 2010

Thursday, September 23

Today's Lunch

Fried Cheese Ravioli
with frizzled basil and marinara sauce
Butternut Squash Soup
with prosciutto-stuffed pasta, served in Thermos
Fresh Raspberries


  1. A couple of questions:
    Do you find your children do not have time to eat all the food? Or do they have plenty of time?

    Also, do you make enough to have some for dinner later that night or are you making really small portions? I come from a family with 8 people and I don't know how to make small amounts of anything. LOL

  2. My kids have a snack break and lunch break at school, although sometimes they only have 15 minutes to eat lunch. For this particular lunch, one kid ate everything. The other had time to finish the berries, and most of the ravioli and soup.

    Some days, they eat everything, other times, they open their lunchboxes to finish eating as soon as they get in the car when I pick them up! I try to include several different items just in case.

    I do try to keep the portions small whenever possible to reduce waste and expense. In this case, the fried ravioli required one package and all of it was used. The marinara sauce was reserved from a previous dinner. The basil was picked from our herb garden. I only needed about 1/3 of the pasta I put in the soup, so the rest I divided and put in the freezer for later use. The raspberries used about 1/2 of the container, and the rest were consumed with breakfast the next day.

    Some items have to be made in larger amounts (such as pulled pork, macaroni & cheese, breads, etc.) and are used in other snacks/meals. I try to plan around this each week. Hope this helps!