Recipe courtesy of Yvan Lemoine

Balanced Boxed Lunch

  • Level: Easy
  • Total: 30 min
  • Prep: 30 min
  • Yield: 1 box lunch
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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


  1. 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.
  2. 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. 
  3. 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. 
  4. 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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