For the honey roasted turkey sandwich: Using a food processor or 2 forks, mash or puree the white beans with the Hidden Valley(R) Original Ranch(R) Dips Mix and 3 tablespoons water until the beans are spreadable. Lay out the bread and evenly spread each slice with the white bean mixture. Top each of 4 slices with a 1/4 of the turkey, cheese slice, tomato slices and lettuce leave and drizzled with bit of Hidden Valley(R) Original Ranch(R) Light. Top with remaining bread slices.
For the pop crisps: Toss until all the pieces of the grain snacks are coated. Serve in a bag lunch in place of potato chips.
For the cool fruit fondue: Combine the yogurt, maple syrup, vanilla and cinnamon in a small bowl and mix until blended. Transfer to a small resealable container and cover.
Place the fruit in a medium resealable container, making sure to keep the fruit divided up into sections. Pack into a bagged lunch with a plastic fork or toothpick. When ready to eat, dip the fruit pieces into the flavored yogurt and enjoy.
Recipe courtesy of Yvan Lemoine