Make Ahead Lunch Box Recipes

MAKE-AHEAD LUNCH BOX

Make-Ahead Lunch Box image

Provided by Tregaye Fraser

Time 1h

Yield 6 servings

Number Of Ingredients 22

Ingredients

2 tablespoons olive oil
10 ounces white button mushrooms, sliced
Kosher salt and freshly ground black pepper
2 spinach wraps
2 tablespoons ranch salad dressing
8 thin slices honey ham
1/2 cup sliced roasted red peppers
2 tomato wraps
2 tablespoons honey mustard salad dressing
8 thin slices deli turkey
1/4 small red onion, thinly sliced
1 cup baby spinach
2 garlic wraps
2 tablespoons Italian salad dressing
2 large bananas
1/2 cup lemon juice
1 pint strawberries
12 mini chocolate chips
2 dried apricot pieces, cut into strips
One 12-ounce bag dark chocolate chips
4 ounces tiny twist pretzels
Sprinkles, for topping, optional

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

Make Ahead Lunch Wraps image

These are a delicious make-ahead lunch to freeze as a handy lunch to bring to work! Just make, freeze, and then heat in the microwave for a very balanced meal.

Provided by Melissa Pietrosanti

Categories World Cuisine Recipes Latin American Mexican

Time 1h5m

Yield 16

Number Of Ingredients 8

Ingredients

2 cups uncooked brown rice
4 cups water
4 (15 ounce) cans black beans
2 (15.5 ounce) cans pinto beans
1 (10 ounce) can whole kernel corn
1 (10 ounce) can diced tomatoes and green chiles
16 (10 inch) flour tortillas
1 pound shredded pepperjack cheese

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.

Nutrition Facts : Calories 557.3 calories, Carbohydrate 80.8 g, Cholesterol 30.4 mg, Fat 16 g, Fiber 13.6 g, Protein 22.9 g, SaturatedFat 6.7 g, Sodium 1312.1 mg, Sugar 2 g

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