Turkey Bento Lunch
How we did it:
- bread (2)
- turkey (thickly sliced)
- dried cranberries (1/2 cup)
- chow mein noodles (1/2 cup)
- raisins (1)
- yogurt (1 cup; pumpkin)
- yogurt (1/2 cup; plain)
- cranberry sauce (1/2 cup)
- ice cube tray
- cookie cutters (1 each: mini turkey, large turkey, large flower)
- cooking spray oil
We started by using the turkey cookie cutter to cut the turkey shape out of the sandwich thins. To get the cookie cutter to cut through the bread completely, we rocked the cutter back and forth.
Then we used the same cookie cutter to cut out a turkey out of the turkey. I asked the deli to cut the turkey into a thick slice so it would be easier to cut with the cookie cutter.
The next thing we did was to use a flower or ruffled edge cookie cutter to cut sections of slices of apples we had precut. We used slices from the outside edges of the apple so that once we had cut them we could turn them over and have the colorful peel showing.
After spraying some cooking spray into the ice cube tray, we put some pumpkin yogurt into the tray and put the tray in the freezer for about an hour.
After mixing the yogurt and cranberry sauce together, we put the mixture into a mini turkey cookie cutter sitting on silicone. (We had sprayed the inside of the cookie cutter with cookie spray prior to adding the yogurt.) The yogurt was placed in the freezer on the try for an hour to harden.
Once the frozen parts of the lunch were ready, we started assembling the turkey. The turkey was placed between the turkey-shaped bread. Then we added the apple feathers to the back of the turkey.
My son added the cranberry turkey waddle and raisin eye while I added the chow mein noodles and some cranberries to another section of the bento box.
The final touch was to add the frozen yogurt turkey and pumpkin. Then my son was ready to gobble, gobble, gobble his lunch!