*Thank you Rubbermaid for sponsoring this post. Regardless all thoughts and opinions are my own and I only recommend products I truly love.
Ever since school started back we have been constantly on the go. Mondays, Wednesdays, and Fridays Maddie Grace has school and I take Tripp to run errands or to the park, Tuesdays is gymnastics and the park afterwards, and Thursdays is usually a play date of some sort. For a while I was grabbing fast food just about every day to keep us fed but the cost of doing that added up. And it added up fast.
I was worried that taking food on the go would be a pain – I get tired of chips in bags every day, I like to make our own food anyways, and I get so annoyed with containers that end up leaking everywhere. That’s why I love that Rubbermaid BRILLIANCE Lunch has made taking our snacks on the go so much easier! These snack containers are 100% leak proof. Guaranteed. BRILLIANCE containers also contain insert trays that you can choose whether to include or not to make them best fit with your life, are stain resistant, are BPA free and safe for the microwave and dishwasher. I love that the inner containers keep my food separate so I can put two different types of food in one!
So what do I pack in ours?
For the kids I made these easy mini chicken pot pies that are perfect for lunch treats and mini fruit tarts for deserts. And for me I just throw together and easy salad with some fresh fruit and veggies.
To make the mini chicken pot pies all you need are 1 can of cream of chicken soup, 1 cup of frozen vegetables, 1 can of rotisserie or canned chicken (drained), and 1 roll of refrigerate crescent dough. To make them preheat the oven to 350 degrees F. Using a pizza dough cutter cut the crescent roll dough into about 2 by 2 squares , leaving some dough left over for the strips on top. Press the squares into the holes of a greased muffin pan. In a bowl combine the cream of chicken soup, frozen vegetables, and chicken. Scoop the mixture into each square. Top each one with a few of the remaining dough strips. Place in oven for 10-12 minutes, until golden brown on top.
To make the mini fruit tarts you need pre-made tartelette shells, 2 1/2 cups whole milk, 4 egg yolks, 1/2 cup sugar, 1 teaspoon salt, 1/2 cup corn starch, 1 tablespoon vanilla, and 4 tablespoons of butter. In a sauce pan heat egg yolks over medium heat, slowly whisk in milk. Whisk in sugar, corn starch, and salt. Heat over medium-high heat for around 5 minutes, stirring constantly. Remove from heat and stir in vanilla, and butter one tablespoon at a time. Pour into a bowl and refrigerate until solid. Scoop into the tarte shells, and top with the fruit of your choosing.
Because I love these so much I’m giving away a set to one of you! It’s easy – just enter using the form below!
My kids love these yummy on the go snacks for a special park treat and I love that the Rubbermaid BRILLIANCE Lunch packaging makes it so easy for us! What are your go to on the go snacks?