A Month of School Lunches
Soft Turkey Tacos: Spread flour tortillas with black beans mashed with hot pepper sauce. Top with corn kernels, diced tomato, thinly sliced turkey and shredded Jack cheese. Roll up.
Veggie Burgers: Cook veggie burgers and top with a spread made of a combo of mayo and chipotle or ancho chile powder; and sliced tomatoes, if desired.
Lentil and Spinach Salad: Cook lentils and toss with chickpeas, feta cheese, grape tomatoes, thinly sliced scallions and fresh spinach.
Chicken Nuggets: Take chicken tenders, dredge them in flour and saute until crisp, golden brown and cooked through. Pack with a few small containers of dipping sauce, such as marinara, barbecue and honey-mustard.
Ham and Cheese Redux: Spread a split baguette with butter and fig or apricot jam. Top with thin slices of ham, a creamy cheese like Brie and thinly sliced apple or pear.
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