Kids' Turkey and Cream Cheese Spread Bento Box

Name: Kids' Turkey and Cream Cheese Spread Bento Box recipe
Prep time: 45 min
Cook time: 15 min
Yield: 2 servings
Cuisine: Global
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

by Kimberly Rhodes 1 year ago

0 (0)

688.7 kcal

65.3 g carbs

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Description

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.

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

Directions

1. 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.
2. 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.
3. 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.
4. 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.
5. Toss green apple slices, red apple slices, and 1 tablespoon lemon juice together in a bowl.
6. Cut carrot rounds into decorative shapes using vegetable cutters. Wrap in a wet paper towel and place in a plastic bag; refrigerate until assembly.
7. Pat cucumber slices dry. Place 1 half-slice tomato at the end of a cucumber slice; roll up together and secure with a toothpick.
8. 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.