Easy to-go meals for school and work
Turkey Sushi Rolls
“Sushi Roll”:
- 4 slices bread
- 4 slices turkey
- 1 teaspoon yellow mustard
- 1/2 avocado, sliced
- 1 mini cucumber, cut into 3-inch-by-1/4-inch sticks
Quinoa Salad:
- 1 cup quinoa, cooked
- 1/4 cup almonds, sliced
- 2 mandarin oranges, peeled and separated
- 1/4 cup dried cranberries
- 1 bunch scallions, sliced
- 1 teaspoon olive oil
- Salt and pepper to taste
Broccoli Salad:
- 1 large head broccoli, chopped
- 1/4 cup almonds, sliced
- 1/4 cup dried cranberries
- 1 teaspoon soy sauce
- 1/2 cup vanilla nonfat Greek yogurt
- Pepper to taste
Cinnamon Apples:
- 1 Granny Smith apple, sliced
- 1 tablespoon lemon juice
- 1 teaspoon cinnamon
“Sushi Roll”: Trim crust from bread. Using rolling pin, roll out bread slices to 1/8-inch thickness. Top with turkey, mustard, avocado and cucumber. Roll into cylinder, wrap with plastic wrap and cut in small slices.
Quinoa Salad: In medium bowl, combine quinoa, almonds, oranges, cranberries, scallions and olive oil; season to taste with salt and pepper.
Broccoli Salad: In medium bowl, combine broccoli, almonds, cranberries, soy sauce and yogurt; season to taste with pepper.
Cinnamon Apples: Toss apples with lemon juice and cinnamon. Place in sandwich bags and wrap tightly.
Organize equal amounts of “Sushi Rolls,” Quinoa Salad, Broccoli Salad and Cinnamon Apples in separate compartments of two bento boxes.
recipe courtesy Chef Alyssa, ALDI Test Kitchen
Grilled Chicken Salad
- 3/4 pound boneless skinless chicken breasts
- 1/4 teaspoon salt
- 1/8 teaspoon pepper
- 2 teaspoons olive oil
- 5-ounce package spring mix
- 6-ounce package blueberries (or desired berry)
- 1/4 cup pecan halves
- 3 tablespoons olive oil
- 1 tablespoon balsamic vinegar
- 4 ounces goat cheese
Pat chicken dry with paper towels and place on cutting board. Cut chicken in half horizontally to form thin cutlets. Season with salt and pepper on both sides.
Heat grill pan, outdoor grill or skillet to medium-high heat.
Once pan is hot, coat with oil. Add chicken to pan and grill, turning once, until cooked through, 3 to 4 minutes per side.
Wash and dry spring mix. Place in medium bowl.
Wash and dry blueberries. Add to bowl with mixed greens. Using clean cutting board, roughly chop pecans. Add to bowl.
Transfer cooked chicken to cutting board and cut into thin strips.
In bowl, mix olive oil and balsamic vinegar to create dressing.
Add chicken and dressing to salad bowl; toss to combine.
To serve, divide salad between plates or bowls and crumble goat cheese over top.
recipe courtesy Safeway and Albertsons
Turkey Taco Salad
- 1 cup romaine lettuce, chopped
- 1/4 cup ground turkey, cooked and seasoned with taco seasoning
- 2 tablespoons cheese, shredded
- 4 cherry tomatoes, quartered
- 2 tablespoons guacamole
- 1 ounce tortilla chips
Assemble taco salad with lettuce, taco meat, cheese and tomatoes. Place in lunchbox with guacamole and chips.
recipe courtesy Produce for Kids
Chinese Mandarin Pasta Salad
- 16 ounces rotini pasta
- 6 mini sweet peppers, sliced
- 3 mandarin oranges, peeled and segmented
- 3 scallions, sliced
- 2 cups baby spinach, chopped
- 1/2 cup matchstick carrots
- 1/2 cup sesame ginger dressing
- 1/4 cup chow mein noodles
- 1 kiwi, peeled and sliced
- 1/2 cup edamame, steamed
Cook pasta according to package directions. Drain and rinse with cool water.
In large bowl, mix pasta, peppers, oranges, scallions, spinach, carrots and dressing. Toss to coat well. Top with chow mein noodles.
Place in lunchbox with kiwi and edamame.
recipe courtesy Produce for Kids
Wonton Taco Cups
- 3/4 pound lean ground beef
- 1 tablespoon low-sodium taco seasoning
- 1 Roma tomato
- 2 mini sweet peppers
- 1/4 cup sweet onion
- 1 tablespoon cilantro, chopped
- 24 wonton wrappers
- 1/2 cup low-fat cheddar cheese, shredded
- 2 avocados, sliced
- 1 lime, juiced
Heat oven to 350 degrees. Spray 24-cup mini muffin pan with nonstick spray and set aside.
Heat large, nonstick skillet over medium heat. Add ground beef and cook 5 to 7 minutes, or until cooked through. Drain and return to pan. Add taco seasoning and mix well.
Add tomato, peppers, onion and cilantro to food processor and chop until fine (or finely chop by hand). Add to ground beef and mix well.
Line muffin pans with wonton wrappers, placing one in each cup. Add taco mixture and top with cheese. Bake 12 to 15 minutes, or until wontons start to brown on edges.
Meanwhile, toss avocados with lime juice. Top each taco cup with avocado.
recipe courtesy of Produce for Kids