Recipe courtesy of Yvan Lemoine
Print
Balanced Boxed Lunch
Total:
30 min
Prep:
30 min
Yield:
1 box lunch
Level:
Easy
Total:
30 min
Prep:
30 min
Yield:
1 box lunch
Level:
Easy

Ingredients

Honey Roasted Turkey Sandwich:
  • 1 cup canned white beans, rinsed and drained
  • 1 tablespoon Hidden Valley(R) Original Ranch(R) Dips Mix
  • 8 slices whole-grain bread
  • 8 ounces honey roasted turkey, sliced
  • 4 slices Cheddar cheese
  • 4 romaine lettuce leaves, washed and patted dry
  • 1 juicy tomato, sliced
  • 1/4 cup Hidden Valley(R) Original Ranch(R)
Pop Crisps (Recipe courtesy Brigitte Nguyen):
  • 3 popped grain snacks, broken into pieces, such as Magic Pop
  • 1 teaspoon(R) Original Ranch(R) Salad Dressing and Seasoning Mix
Cool Fruit Fondue:
  • 1/2 cup yogurt
  • 2 tablespoons maple syrup
  • 1/2 teaspoon vanilla extract
  • Pinch cinnamon
  • 1/2 cup pineapple chunks
  • 3 strawberries, sliced in half
  • 1/2 cup mandarin oranges

Directions

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.

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