Lunch

New Lunch

Light Tex Mex Shrimp Wonton Cups

Makes approximately 24 mini wontons ⋅ Adapted from Julies Eats and Treats Ingredients 24 wonton wrappers 2 Tbsp olive oil 24 medium shrimp peeled and deveined 1/2 tsp salt 1 teaspoon chili powder 2 limes juiced

Grilled Chicken with Vegetables

Makes approximately 4 servings ⋅ Adapted from The American Heart Association Ingredients: 1 1/2 teaspoons dried basil, crumbled 1 1/2 teaspoons garlic powder 1/4 teaspoon

Tilapia Fish Tacos

Makes approximately 4 servings ⋅ Adapted from EatWell.com Ingredients: 1 teaspoon ground cumin 1 teaspoon chipotle chili powder ½ teaspoon smoked paprika ½ teaspoon garlic powder

Chipotle Chicken Quinoa Burrito Bowl

Makes approximately 4 servings ⋅ Adapted from EatWell.com Ingredients: 1 tablespoon finely chopped chipotle peppers in adobo sauce 1 tablespoon extra-virgin olive oil ½ teaspoon

Butternut Squash Soup

Makes approximately 1 servings ⋅ Adapted from Love and Lemons Ingredients: 2 tablespoons extra-virgin olive oil 1 large yellow onion, chopped ½ teaspoon sea salt

Loaded Cucumber & Avocado Sandwich

Makes approximately 1 servings ⋅ Adapted from EatingWell.com Ingredients: 3 tablespoons shredded extra-sharp Cheddar cheese 2 tablespoons ricotta cheese 4 teaspoons finely sliced chives 2 teaspoons

Healthy Packed Lunch Recipes

As the school bells chime and the backpacks are dusted off, it’s that time of year again – back to school! For parents and students

Indian Spiced Pumpkin-Apple Soup

Makes approximately 4 servings  ⋅ Adapted from The Mayo Clinic Ingredients: 1 teaspoon canola or corn oil 2 peeled apples, such as Fuji or Gala,

Soft Tacos with Vegetables

Makes approximately 4 servings ⋅ Adapted from the Mayo Clinic  Ingredients: 1 tablespoon olive oil 1 medium red onion, chopped (about 1 cup) 1 cup

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