Make the Grade with Back-to-School Lunches

August 9, 2018

( Family Features ) Back-to-school time means it’s back to being busy before, during and after school, so it’s time for parents and kids to create new routines. From early wakeup calls to shuttling kids to school and activities, ease the morning mayhem by incorporating a simple meal-planning strategy.

As a parent, look for fresh, make-ahead options your kids will enjoy. Serve up lunchbox love by mixing up the classic sandwich with a spin on sushi in this Bento Box Lunch recipe. It’s a creative way to deliver nutritious, wholesome ingredients that will make the whole lunchroom drool. Plus, it’s something you can take for lunch too.

No matter what meals you’re prepping, a store like ALDI can be your solution for packing tasty and better-for-you choices for lunches and on-the-go snacks. With high-quality ingredients at affordable prices, ALDI offers what you need to get ready for the days ahead.

For more recipes and meal prepping ideas, visit aldi.us.

Bento Box Lunch

Recipe courtesy of Chef Alyssa, ALDI Test Kitchen

Prep time: 10 minutes

Cook time: 30 minutes

Total time: 40 minutes

Servings: 4

“Sushi Roll”:

4 slices SimplyNature Knock Your Sprouts Off Sprouted Low Sodium 7 Grain Bread4 slices Lunch Mate Never Any! Turkey1 teaspoon Burman’s Yellow Mustard1/2 avocado, sliced1 mini cucumber, cut into 3-inch-by-1/4-inch sticks

Quinoa Salad:

1 cup SimplyNature Organic Quinoa, cooked1/4 cup Southern Grove Sliced Almonds2 mandarin oranges, peeled and separated1/4 cup Southern Grove Dried Cranberries1 bunches green onions, sliced1 teaspoon Carlini Pure Olive OilStonemill Iodized Salt, to tasteStonemill Ground Black Pepper, to taste

Broccoli Salad:

1 large head broccoli, chopped1/4 cup Southern Grove Sliced Almonds1/4 cup Southern Grove Dried Cranberries1 teaspoon Fusia Soy Sauce1/2 cup Friendly Farms Vanilla Nonfat Greek YogurtStonemill Ground Black Pepper, to taste

Cinnamon Apples:

1 Granny Smith apple, sliced1 tablespoon Nature’s Nectar Lemon Juice1 teaspoon Stonemill Ground Cinnamon

To make “Sushi Roll”: Trim crust from bread. Using rolling pin, roll out bread slices to 1/8-inch thickness. Top with turkey, mustard, avocado and cucumber. Roll into cylinder, wrap with plastic wrap and cut in half.To make Quinoa Salad: In medium bowl, combine quinoa, almonds, oranges, cranberries, green onions and olive oil; season to taste with salt and pepper.To make Broccoli Salad: In medium bowl, combine broccoli, almonds, cranberries, soy sauce and yogurt; season to taste with pepper.To make Cinnamon Apples: Toss apples with lemon juice and cinnamon. Place in sandwich bags and wrap tightly.Organize equal amounts of “Sushi Rolls,” Quinoa Salad, Broccoli Salad and Cinnamon Apples in separate bento box compartments.

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