Easy school lunch menus

MOUNTAINS AND FOREST SANDWICH

1 slice Kraft 2 percent Milk Singles

1 slice Oscar Mayer bologna

1 hot dog bun

1 tablespoon Miracle Whip salad dressing

1 leaf lettuce leaf

Cut Milk Singles and bologna in half, using knife to make zig-zag cut. Spread inside of bun with salad dressing; fill with lettuce, cheese and bologna.

Source: Kraft Foods

CHECKERBOARD TURKEY SANDWICH

1 slice whole wheat bread

1 tablespoon Philadelphia cream cheese spread

3 slices Oscar Mayer deli fresh shaved, oven-roasted turkey breast

3 slices tomato

1 slice white bread

Spread whole wheat bread with cream cheese; top with turkey, tomato slices and white bread. Cut sandwich into 3 horizontal strips, then 3 vertical strips to make 9 squares. Turn 4 or 5 squares upside down. Arrange squares on plate, alternating colors as needed to resemble a checkerboard.

Source: Kraft Foods

FRUITY CHICKEN KEBABS

8 ounces roasted deli chicken or turkey, sliced ¾-inch thick

Eight 8-inch wooden skewers

16 green grapes

12 strawberries, cut in half lengthwise

Cut chicken into ¾-inch cubes. To make kebabs, thread 3 pieces cubed chicken, 2 grapes and 3 strawberry halves onto each skewer in any order. Leave enough space at the bottom so kids can hold the skewers comfortably.

To wrap, lay 2 skewers on a sheet of aluminum foil and fold foil loosely over kebabs.

Source: Mealmakeovermoms.com