Bento Box for Kids: Turkey and Cream Cheese Delight

Ingredients 0/21

Step 1

Make the little penguins: Carefully cut a slit along the side of each jumbo olive just enough to open it up and fill it with about a teaspoon of cream cheese—this will be the penguin’s belly. Then, take a small triangle out of some carrot rounds to make feet and press one of these carrot pieces into the olive to create the beak. Thread each olive lengthwise onto a toothpick, anchoring it through a carrot slice so the belly lines up with the feet, then top with a small olive as the head, beak facing forward. Pop these penguins in the fridge to chill while you prepare the rest.

Step 2

Mix together the shredded carrot, onion, pimento peppers, and celery in a bowl. In another bowl, beat the softened cream cheese with lemon juice, mayo, and a pinch of salt until it’s light and fluffy. Fold in the veggie mix, stir it all together, and let it chill in the fridge for at least an hour so the flavors meld.

Step 3

Toss the green and red apple slices with a bit of lemon juice to keep them fresh and crisp. Cut some carrot rounds into fun shapes using vegetable cutters, then wrap them in a damp paper towel inside a plastic bag and refrigerate to keep them nice and fresh.

Step 4

Pat the cucumber slices dry, then place a half-slice of tomato at one end, roll them up together, and secure each with a toothpick for a cute little veggie roll.

Step 5

To assemble, start by placing half of the carrot shapes in the bento box. Scoop half of the sandwich spread into a small silicone cup and add a few crackers in another. Arrange half of the apple slices and some grapes, then add five cream cheese penguins, four turkey slices, and three cucumber-tomato rolls. Repeat with the remaining ingredients to make a second box. Keep the bento boxes refrigerated until it’s time to enjoy!