Make Ahead Lunch Box Recipes

MAKE-AHEAD LUNCH BOX

Steps:

• For the rainbow pinwheels: Heat the olive oil in a medium skillet over medium heat. Add the mushrooms, season with salt and pepper and cook until golden brown, 6 minutes. Cool completely.
• To make the spinach wraps: Drizzle each spinach wrap with 1 tablespoon of the ranch dressing and use the back of a spoon to spread it out evenly, leaving a 1/2-inch border. Add half of the mushrooms, 4 slices of the ham and 2 tablespoons of the roasted red peppers to each wrap. Roll up tightly, then slice each into 6 pieces.
• To make the tomato wraps: Drizzle each tomato wrap with 1 tablespoon of the honey mustard dressing and use the back of a spoon to spread it out evenly, leaving a 1/2-inch border. Add 2 slices of the turkey, half of the red onion and 1/4 cup of the spinach to each wrap. Roll up tightly, then slice each into 6 pieces.
• To make the garlic wraps: Drizzle each garlic wrap with 1 tablespoon of the Italian dressing and use the back of a spoon to spread it out evenly, leaving a 1/2-inch border. Add 2 slices of the turkey, 1/4 cup of the spinach and 2 tablespoons of the sliced roasted red peppers to each wrap. Roll up tightly, then slice each into 6 pieces.
• For the fruit snakes: Peel the bananas and rub them with the lemon juice (this will keep them from browning). Next, slice the bananas into medallions. Slice all but 6 of the strawberries into medallions, leaving the 6 strawberries whole.
• Next, add a banana slice and a strawberry slice to a 4-inch wooden skewer. Continue alternating slices until there are about 2 inches left on the skewer. Add a whole strawberry on top (this is the head) and then press 2 mini chocolate chips into the berry for the eyes. Cut a slit into the tip of the strawberry and add a strip of apricot for the tongue. Repeat with the remaining ingredients to make 6 fruit snakes total.
• For the chocolate-covered pretzels: In a medium bowl set over a pot of simmering water, add the chocolate chips. Gently melt the chips, stirring until smooth. Dip the pretzels in the chocolate, leaving the part your finger holds uncovered and letting the excess chocolate fall back into the bowl. Then place on a baking sheet. Add sprinkles, if using, while the chocolate is still warm. Let cool completely. Keep in an airtight container for up to 1 week.
• Give each lunch box 2 slices of each pinwheel flavor, a fruit snake on a stick and some chocolate-covered pretzels.

MAKE AHEAD LUNCH WRAPS

Steps:

• Combine rice and water in a saucepan, and bring to a boil. Reduce heat to low, cover, and simmer for 35 to 40 minutes, or until tender. Remove from heat, and cool.
• Place black beans and pinto beans into a colander or strainer, and rinse. Add corn and diced tomatoes with green chilies, and toss to mix. Transfer to a large bowl, and mix in rice and cheese.
• Divide the mixture evenly among the tortillas, and roll up. Wrap individually in plastic wrap, place into a large freezer bag, and freeze. Reheat as needed in the microwave for lunch or snacks.