Recipes/ Fresh veggie & egg lunch box recipe

Fresh veggie & egg lunch box recipe

Prep Time

15 minutes plus standing

Cooking Time

10 minutes

Servings

Let's make it

Step 1

Place eggs in saucepan large enough to hold them in single layer; add enough water to cover. Heat water to a boil over medium-high heat. Immediately remove saucepan from heat; cover and let stand 15 minutes. Drain immediately, then place in medium bowl filled with ice and cold water; let stand 10 minutes. Peel eggs; cut in half lengthwise.

Step 2

Divide cookies into 4 snack-size zip-top plastic bags; seal bags, pressing out excess air. Fill containers by dividing applesauce pouches into 1 compartment, pepper, cucumber and tomatoes into 1 compartment, dressing into 1 compartment and eggs into 1 compartment; cover with lids and refrigerate up to 5 days.

Step 3

Before packing to go, place 1 cookie into remaining compartment; fill insulated water bottle with 1 cup milk to enjoy with lunch.

Nutrition Info

Approximate nutritional values per serving (1 Lunch box): 475 Calories, 27g Fat, 8g Saturated Fat, 216mg Cholesterol, 444mg Sodium, 43g Carbohydrates, 3g Fiber, 29g Sugars, 9g Added Sugars, 17g Protein

Would you make this recipe again?

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Ingredients

4 large SE Grocers Naturally Better organic cage-free brown eggs 4 SE Grocers Naturally Better organic chocolate chip cookies 4 (5-compartment) food storage containers 4 pouches SE Grocers Naturally Better organic apple strawberry applesauce 1 medium SE Grocers Naturally Better organic orange bell pepper, cut into 1-inch pieces 1/2 SE Grocers Naturally Better organic cucumber, thinly sliced crosswise 1 cup grape tomatoes 4 cups SE Grocers Naturally Better organic reduced fat milk