The fall is filled with all kinds of wonderful foods. My son and I decided to put together a lunch that featured a lot of the foods associated with Thanksgiving. We used cranberries, turkey, apples, and pumpkin to make this meal.
We started by using the turkey cookie cutter to cut the turkey shape out of the sandwich thins. To get the cookie cutter to cut through the bread completely, we rocked the cutter back and forth.
Then we used the same cookie cutter to cut out a turkey out of the turkey. I asked the deli to cut the turkey into a thick slice so it would be easier to cut with the cookie cutter.
After spraying some cooking spray into the ice cube tray, we put some pumpkin yogurt into the tray and put the tray in the freezer for about an hour.
After mixing the yogurt and cranberry sauce together, we put the mixture into a mini turkey cookie cutter sitting on silicone. (We had sprayed the inside of the cookie cutter with cookie spray prior to adding the yogurt.) The yogurt was placed in the freezer on the try for an hour to harden.
Once the frozen parts of the lunch were ready, we started assembling the turkey. The turkey was placed between the turkey-shaped bread. Then we added the apple feathers to the back of the turkey.
My son added the cranberry turkey waddle and raisin eye while I added the chow mein noodles and some cranberries to another section of the bento box.