In today's video, I'm making 5 balanced school lunches that are tasty, cute, and pretty healthy for my kids. Simple ingredients, easy preparation, and a dash of charm make these meals perfect for our little ones.

MONDAY:
Sushi rice (shaped into a bear and triangle)
Leftover fried chicken breasts
Sweet peppers
Kimchi
Grapes on a skewer
Gummy bears

TUESDAY:
Quesadillas with leftover black beans
Sour cream for dipping
Corn
Carrot flowers
Strawberry hearts
Chocolate

WEDNESDAY:
Pasta with cherry tomatoes and basil
Leftover blueberry waffles
Apple with "caterpillar" gummy worm
Green olives
Gummy worm

THURSDAY:
Peanut butter and apricot jam, bear sandwiches
Turkey and cheese, flower sandwiches
Crinkle cut cucumber
Grapes with green stem picks
Walnuts (soaked overnight)
Marshmallows

FRIDAY:
Homemade milk bread
Sliced cheese (made holes with a piping tip)
Medium boiled egg (shaped like a mouse using carrots)
Carrot strips
Raspberries stuffed with blueberries
Homemade pecan cookies
Marshmallows

Milk Bread Recipe
Ingredients:
55 g melted butter (1/2 stick)
1.5 cup milk
2 eggs
3 tablespoons sugar
2 teaspoon active dry yeast
4.5 cups flour (all purpose)
1 teaspoon salt
Method:
Whisk together melted butter, milk, eggs, and sugar, add yeast and mix well. Add flour and salt. Knead the dough for 10 minutes with your hands. Cover and let sit for 1.5 hours. Deflate the risen dough, divide into 2 balls. Roll them out and roll into 2 logs. Place dough logs into 2 buttered bread pans. Cover and rest for another 1.5 hours until the dough is well above the pan line. Bake in a 365 F (185 C) preheated oven for 25 to 30 minutes or until the top of the loaf is nice and golden. Let rest for 15 minutes and enjoy :).

The sandwich and vegetable cutter are from amazon. As well as the leaf picks. Happy packing ! :)