Kids Turkey And Cream Cheese Spread Bento Box Recipes

KIDS' TURKEY AND CREAM CHEESE SPREAD BENTO BOX

Kids' Turkey and Cream Cheese Spread Bento Box image

Here's a whimsical bento box that is sure to delight any kid. Inside the box are turkey slices, crackers, cream cheese spread, carrot cat and penguin cut-outs, cucumber tomato rolls, apple slices, and grapes.

Provided by Lela

Categories Meat and Poultry Recipes Turkey Breasts

Time 45m

Yield 2

Number Of Ingredients 23

Ingredients

10 round carrot slices, 1/4-inch thick
10 jumbo pitted black olives
10 small pitted black olives
½ (8 ounce) package cream cheese, softened
10 toothpicks
2 tablespoons shredded carrot
2 teaspoons minced onion
2 teaspoons chopped pimento peppers
2 teaspoons chopped celery
2 tablespoons cream cheese, softened
1 teaspoon lemon juice
¾ teaspoon mayonnaise
1 pinch salt
1 green apple, sliced
1 red apple, sliced
1 tablespoon lemon juice
½ carrot, sliced into rounds
6 thin slices cucumber, sliced lengthwise into wide ribbons
6 slices tomato, cut in half
6 toothpicks
8 round crackers
½ cup grapes, divided
8 slices deli turkey breast

Steps:

Cut a slit from top to bottom into the side of each jumbo olive. Ease the olive open slightly to insert about 1 teaspoon of cream cheese, forming a penguin belly.
Cut a small triangle-shaped notch out of 9 carrot rounds to form feet; press 1 triangular piece (trimming if necessary) into each small olive to create the beak.
Thread each jumbo olive onto a toothpick lengthwise through the existing holes. Anchor the toothpick onto a carrot slice (line belly up with feet); set a small olive on top (beak facing forward). Place penguins on a plate; refrigerate until assembly.
Combine shredded carrot, onion, pimento peppers, and celery in a bowl. Mix 2 tablespoons softened cream cheese, 1 teaspoon lemon juice, mayonnaise, and salt in a separate bowl; beat until fluffy. Fold carrot mixture into cream cheese; mix well. Refrigerate at least 1 hour before use.
Toss green apple slices, red apple slices, and 1 tablespoon lemon juice together in a bowl.
Cut carrot rounds into decorative shapes using vegetable cutters. Wrap in a wet paper towel and place in a plastic bag; refrigerate until assembly.
Pat cucumber slices dry. Place 1 half-slice tomato at the end of a cucumber slice; roll up together and secure with a toothpick.
Arrange 1/2 the carrot shapes in a bento box. Place 1/2 the sandwich spread in a small silicone baking cup; place 4 crackers in another cup. Arrange 1/2 the green apple slices, red apple slices, and grapes. Add 5 cream cheese penguins, 4 turkey slices, and 3 cucumber-tomato rolls. Use remaining ingredients to create a second bento box. Refrigerate until ready to eat.

Nutrition Facts : Calories 688.7 calories, Carbohydrate 65.3 g, Cholesterol 124.1 mg, Fat 38.3 g, Fiber 11.5 g, Protein 28.5 g, SaturatedFat 18.4 g, Sodium 2311.3 mg, Sugar 33.4 g

KIDS CAN MAKE: ROASTED TURKEY AND BASIL CREAM CHEESE PINWHEEL SANDWICHES

Kids Can Make: Roasted Turkey and Basil Cream Cheese Pinwheel Sandwiches image

These colorful pinwheels can be made in the morning and kept chilled for an easy lunch or afternoon snack. For little kids: Let them wash and spin dry the lettuce. For big kids: Let them layer the ingredients and roll up the sandwiches.

Provided by Food Network Kitchen

Time 20m

Yield 4 wraps

Number Of Ingredients 9

Ingredients

1 large head romaine lettuce
4 ounces whipped cream cheese
1 cup baby spinach leaves, loosely packed
8 large fresh basil leaves
Kosher salt and freshly ground black pepper
Four 10-inch flour tortillas
8 slices oven-roasted deli turkey (about 8 ounces)
1 whole roasted pepper from a jar, sliced into 1/4-inch strips (about 1/2 cup)
1 cup shredded carrots

Steps:

Pull the largest four romaine leaves from the outside of the bunch and wash and dry carefully, trying not to tear the leaves. Cut the leaves at the base where they were connected to the root; the pieces should be about 9-inches long. Using a vegetable peeler, shave the center rib so the leaves roll up more easily. Set aside.
Combine the cream cheese, spinach and basil in a food processor and puree until smooth. Season with 1/4 teaspoon kosher salt and a few grinds of pepper.
Lay one of the tortillas on a clean work surface and add one of the romaine leaves to fit neatly on top. Place 2 slices of turkey next to each other, covering the lettuce. Spread 2 tablespoons of the cream cheese mixture over the surface of the turkey and line up a quarter of the roasted pepper strips along one edge. Line up 1/4 cup of the shredded carrot just above the peppers. Roll up the wrap tightly starting from the edge with the peppers and carrots, so the wrap holds together with the peppers and carrots in the middle. Place the wrap seam-side down. Repeat with the remaining tortillas, vegetables, turkey and cream cheese spread. Cut the wraps into 1-inch pieces, then pierce each segment with a toothpick or skewer from the outside of the tortilla through the seam on the bottom.

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