Kid Approved & Diabetic Friendly

Friday Featured Lunch 2.12.16

I pack my son a fresh school lunch every day. Each Friday, I pick one lunch from the week to share with you- the Friday Featured Lunch. These featured lunches are meant to give you inspiration of new things to make and try with your kids. Plus, all featured lunches include the carbohydrate breakdown of each food item, so that you can easily add/remove items to accommodate your child’s likes/dislikes.


Here’s this week’s featured lunch packed in a Fit & Fresh container:

MOMables Spaghetti Cupcakes (recipe below)= 40 carbs
Harvest Snaps Snapea Crisps= 8 carbs
Fresh Fruit (strawberries, blueberries, pineapple, cantaloupe, pomegranate seeds)= 12 carbs
Carrots= 4 carbs

Lunch Total= 64 carbohydrates

For more lunchbox ideas, complete with carb counts, visit my Pinterest board: FPG Featured Lunches.

Spaghetti Cupcakes

Yield: 12


  • ½ pound (8 ounces) spaghetti, cooked and drained
  • 1½ cups favorite pasta sauce
  • 2 cups shredded mozzarella cheese (about 8 ounces)
  • 4 eggs, beaten
  • ½ cup grated Parmesan cheese
  • ¼ teaspoon ground black pepper


  1. Preheat the oven to 375F. Grease a 12-cup muffin pan and set aside.
  2. In a bowl, combine the spaghetti, pasta sauce, and mozzarella until evenly combined.
  3. Add the eggs, Parmesan cheese, and pepper. Using two forks or tongs, mix well until all the spaghetti is coated with the egg mixture.
  4. Divide into the muffin pan. Bake for 12 to 15 minutes. Let stand for 5 minutes before serving.

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