LUNCH
jars in pint, 8 oz. and 4 oz. sizes. Mason jars are inexpensive, reusable containers for portable salads, yogurt parfaits and more. However, you can also buy specialized containers such as the Sistema Klip-It Breakfast-toGo for packing yogurt and granola and Salad-to-Go to keep ingredients and dressing separate, both of which are available at Amazon and The Container Store.
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Shopping list 1 pint grape tomatoes 1 package of eight mini cucumbers 1 bunch scallions 1 bag baby carrots 1 bag seedless grapes 1 quart vanilla-flavored Greek yogurt 8 oz. sharp cheddar cheese 1 9 oz. package fresh cheese tortellini 1 dozen eggs 1-inch-thick slice of roasted turkey or chicken breast (Tell the person at the deli counter that it is for cutting into chunks for salad.) as or 2 packages of mini pitas naan (eight total) uss 8 oz. container hummus 1 package nut-free oyy granola such as Enjoy Life 1 bottle vinaigrette salad dressing
To avoid adding mor more ree tasks to your already h hectic tiic i morning, get a jump start on lunch preparations over the weekend. Cook the cheese tortellini according to the package directions and refrigerate the
cooked pasta. Make the frittata and refrigerate until needed.
Monday: Mason Jar Chef Salad with Pita In the bottom of the pintsized Mason jar, place two tablespoons of your favorite vinaigrette dressing. Chop two of the mini cucumbers and place on the bottom of the jar. (The cucumber won’t absorb the dressing and get soggy.) Chop p four baby carrots and add them to the jar. Cut th one-half of the roasted on neturkey into chunks and add to aan tthe jar. Top with four w halved h grape tomagr ttoes. Pack ingredients tightly, but do not crush. Seal jar tightly with lid. Repeat with a second jar. Include one of the mini pitas in each lunch. Advise kids to shake jar gently before opening to distribute oil and vinegar.
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