Earlier this month we shared some easy and healthy lunches to pack for your kids and yourself to get you off to school and work. The blog was so popular throughout our apartments for rent in Austin, that we clicked into another one of our favorite websites, Eating Well, to keep you ahead of schedule and on your way.
Eating Well Top Review: “I love this sandwich! I have also added craisins or cranberry sauce. I really enjoy it. Made some for friends and they loved them.”
Ingredients:
- • 2 slices whole-wheat sandwich bread
- • 1 tablespoon mayonnaise
- • 2 ounces low- or reduced-sodium deli turkey
- • 1-ounce sliced Cheddar cheese
- • 4 to 6 thin apple slices
Directions:
Spread mayonnaise on both slices of bread. Top with turkey, Cheddar and apple.
(Originally appeared: EatingWell.com, June 2017)
A veggie and hummus sandwich makes a great fiber-rich, packable lunch. Here's the standard formula plus a few variations to jazz it up.
1) The Bread
The creators of this oh-so-healthy sandwich prefers the nutty flavor and fiber-boosting benefits of whole-grain bread for the veggie and hummus sandwich. For kids, we have found that sandwich bread, instead of a bread with a firm crust, is preferred.
2) The Spreads
They use both hummus and mashed avocado as spreads for our sandwich. They help keep the veggies in place and also form a barrier between the bread and the veggies that helps prevent the bread from getting soggy. If you don't have avocado, you can double up on the hummus or try whipped cream cheese (either plain or combined with basil or sun-dried tomato pesto). Just be sure to spread whatever you're using over both slices of the bread. You can use regular hummus or try a flavored hummus of your choice.
3) The Veggies
To keep this sandwich simple, include salad greens, shredded carrot, cucumber and red bell pepper. For other options, add spinach, sprouts, sliced red onion, sliced tomato, broccoli slaw, thinly sliced radish and tender fresh herbs like cilantro or basil. Try and keep your variations simple and pick three to four veggies instead of piling on the entire produce aisle.
Strawberry and Cream Cheese Sandwich
Eating Well Top Review: “Delightfully refreshing and light. I found this recipe over 4 years ago, & it’s definitely in my top 3 favorite sandwiches. It has a perfect balance of flavors with the zing of the orange and the tang of the cream cheese, which the honey really brightens & brings together; paired with the sweet strawberries & the earthy taste of the whole wheat bread, it's a match made in heaven.”
Ingredients:
- – 1 tablespoon reduced-fat cream cheese, (Neufchâtel)
- • ¼ teaspoon honey
- • ⅛ teaspoon freshly grated orange zest
- • 2 slices very thin whole-wheat sandwich bread
- • 2 medium strawberries, sliced.
Directions:
- Combine the cream cheese, honey and orange zest in a bowl. Spread the bread with the cheese mixture. Place sliced strawberries on 1 piece of bread, top with the other.
(Originally appeared: EatingWell Magazine, September/October 2007)
BBQ Chicken Sandwich
Eating Well Top Review: “Absolutely delicious and so easy to make.”
Ingredients:
- • ½ cup shredded cooked chicken
- • ¼ cup shredded carrots
- • 2 tablespoons barbecue sauce
- • 2 teaspoons light ranch dressing
- • 1 small whole-wheat sandwich bun
- • 1 leaf romaine lettuce
Directions:
Combine chicken, carrots and barbecue sauce in a bowl. Spread ranch dressing on the bun. Top with the chicken mixture and lettuce.
(Originally appeared: EatingWell Magazine, September/October 2007)