Spooky Lunch Ideas
October 19 2017

Yvette Montanez, founder of @_littledandelions_ and mother of @_bellasabella_, is always cooking up a storm and crafting fast, easy, and healthy ways to provide nutritious lunches for her loved ones!

Here are some fast and easy Halloween lunch ideas that are sure to spark your imagination!

The little version of me I created is now off to Pre-K, and it has sparked my lunch creativity! Now, the real struggle is making sure the food I send with her is nourishing and promotes positive eating habits. While walking down the grocery aisle, it can be very tempting to grab items that would be quick and convenient to pack for lunch. However, I try to keep in mind the “food message” I am sending with my daughter.

Preparing lunches ahead of time helps us stay on track, and Bentgo Glass helps keep all the healthy goodies fresh for lunches!
Here are a few creative lunches I’ve come up with:

Spooky Ghost Mini Pizza
Preps 6-7 Lunch servings (depends on the cookie cutter)
Grocery List:
Pre-made pizza crust
(I recommend Target’s Simply Balanced Organic pizza crust)
Organic Tomato Sauce
(I check for the ones with the fewest ingredients, as well as ingredients you can actually pronounce)
Mozzarella Cheese
Sliced Black Olives (for decoration)
Things You’ll Need:
Large Cookie Cutter (I used Halloween ghost shapes, but you can use any cutter you’d like)
Baking Pan

1. Use a cookie cutter and cut out as many shapes as you can from the crust.
2. Add tomato sauce and cheese. Remember to add your spooky face with your
sliced black olives.
4. Follow the directions on the pizza crust packaging for baking temperature. Bake 7-8 minutes, or until cheese is melted.

Potato “Candy Corn”
Grocery List:
1 Large Russet Potato
Ranch Dressing
Mustard
Salt & Pepper
Oil (Avocado or Coconut)
Paprika (For color)
Things You’ll Need:
Small Cookie Cutter (I used candy corn shaped)
Knife
Cutting Board
Baking Pan
Aluminum Foil
Medium Mixing Bowl

1. Rinse and clean your large russet potato
2. Cut your potato lengthwise into ¼ inch slices
3. Use cookie cutter to cut potato slices into shapes
4. Toss the shapes in a mixing bowl with oil, salt, pepper, and a dash of paprika.
5. Bake on a foil-lined baking pan at 400℉ for 20 minutes.
6. Let potatoes cool
7. Garnish with ranch and mustard (You can use any dips, but I wanted to decorate
these to look like candy corn)

Tell me what other variations you come up with!
Wishing you love and easy delicious meals.

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