Makes 1 lunch
Prep Time: 10 min
Ingredients:
10 (1/2-inch) cubes hard salami
10 thin pretzel sticks
1/4 cup pizza sauce
1 package (1.5-oz.) (1/3 cup) Colby-Monterey Jack cheese blend cubes (from 7.5-oz. pkg.)
1 orange
1 package (1 1/2-oz.) teddy bear-shaped graham cracker snacks
Directions:
1) Pack salami cubes and pretzel sticks in separate snack-size resealable plastic bags.
2) Spoon pizza sauce into small sealable plastic container and seal tightly.
3) Pack lunch in insulated lunch bag to keep cold.
4) At lunch time, spear 1 cheese cube on one end of each pretzel stick and 1 salami cube on other end to form dumbbell.
5) Dip in pizza sauce.
6) Orange and graham cracker snacks complete the lunch.
Showing posts with label Lunch. Show all posts
Showing posts with label Lunch. Show all posts
Monday, November 8, 2010
Sunday, November 7, 2010
California Spud Lunch
Makes 2 servings
Prep Time: 5 min.
Baking Time: 45 to 55 min.
Ingredients:
2 large baking potatoes, such as russets (about 8 ounces each)
1/4 cup reduced-fat sour cream
1/8 teaspoon garlic and pepper seasoning blend
Dash of butter-flavor sprinkles
3/4 cup frozen broccoli, cooked and drained
1 tablespoon chopped red bell pepper
Directions:
Preheat oven to 400-degrees F. Prick potatoes with fork.
1) Place in pie plate, 9x1 1/4-inches or 10x1 1/2 inches.
2) Bake for 45 to 55 minutes.
3) Slit tops of potatoes and squeeze open.
4) Mix sour cream, seasoning blend and butter-flavored sprinkles.
5) Spoon onto potatoes; top with broccoli and red peppers.
Prep Time: 5 min.
Baking Time: 45 to 55 min.
Ingredients:
2 large baking potatoes, such as russets (about 8 ounces each)
1/4 cup reduced-fat sour cream
1/8 teaspoon garlic and pepper seasoning blend
Dash of butter-flavor sprinkles
3/4 cup frozen broccoli, cooked and drained
1 tablespoon chopped red bell pepper
Directions:
Preheat oven to 400-degrees F. Prick potatoes with fork.
1) Place in pie plate, 9x1 1/4-inches or 10x1 1/2 inches.
2) Bake for 45 to 55 minutes.
3) Slit tops of potatoes and squeeze open.
4) Mix sour cream, seasoning blend and butter-flavored sprinkles.
5) Spoon onto potatoes; top with broccoli and red peppers.
Saturday, November 6, 2010
Chicken Lickin' Lunch Combo
Makes 1 lunch
Prep Time: 20 min.
Ingredients:
1 medium stalk celery
8 to 10 ready-to-eat baby-cut carrots
5 large round wheat crackers
1 can (3 ounces) water-packed chunk chicken breast (from a 3-pack box)
1 container (2.5 ounces) ranch salad dressing (from 6-pack box)
1 apple
Directions:
1) Place celery in 1-cup sealable plastic container; seal tightly.
2) Place crackers in small resealable food storage plastic bag.
3) Place in lunch bag with plastic fork and spoon. Add can of chicken, container of dressing, apple and carrot sticks.
4) At lunch time, open can of chicken and container of dressing.
5) Use fork to lift chicken from can, leaving liquid in can.
6) Add drained chicken and salad dressing to container with celery and mix well with spoon.
7) Spoon mixture onto crackers.
8) Apple and carrot sticks complete the lunch
Prep Time: 20 min.
Ingredients:
1 medium stalk celery
8 to 10 ready-to-eat baby-cut carrots
5 large round wheat crackers
1 can (3 ounces) water-packed chunk chicken breast (from a 3-pack box)
1 container (2.5 ounces) ranch salad dressing (from 6-pack box)
1 apple
Directions:
1) Place celery in 1-cup sealable plastic container; seal tightly.
2) Place crackers in small resealable food storage plastic bag.
3) Place in lunch bag with plastic fork and spoon. Add can of chicken, container of dressing, apple and carrot sticks.
4) At lunch time, open can of chicken and container of dressing.
5) Use fork to lift chicken from can, leaving liquid in can.
6) Add drained chicken and salad dressing to container with celery and mix well with spoon.
7) Spoon mixture onto crackers.
8) Apple and carrot sticks complete the lunch
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