Nourish: Healthy lunches your students will love

Prep time: 15 mins

Cook time: 20 mins

Total time: 35 mins

Author: Adapted from bhg.com

Ingredients

• 1/2 cup balsamic vinegar
• 2 tablespoons honey
• 1 2-3 pound seedless baby watermelon
• 2 cups quartered fresh strawberries
• 1 cup fresh blueberries
• 2 cups chopped roasted chicken breast
• 1/2 small red onion, halved and very thinly sliced
• 1/2 cup fresh basil leaves, cut into thin strips
• 1/2 cup crumbled feta cheese
• 6 ounces fresh spinach

Instructions

1. For drizzle, in a small saucepan combine vinegar and honey. Bring to boiling over medium-high heat; reduce heat. Simmer for 7 to 8 minutes or until mixture is reduced by half, stirring frequently. Cool.
2. Cut watermelon crosswise into 1 inch slices; remove the flesh from slices (reserve rind to serve, if desired). Cut flesh into 1/2 inch cubes or use melon baller and place in large bowl. Add strawberries, chicken, red onion, basil, and cheese; mix very gently. Cover and chill about 45 minutes.
3. If serving with spinach, divide spinach among chilled salad plates. Spoon the chicken mixture on top. Top each with a drizzle and a sprinkling of pecans.

Prep time: 15 mins

Cook time: 20 mins

Total time: 35 mins

Author: Robyn @ Simply Fresh Dinners

Ingredients

• 1 head of Romaine lettuce, leaves separated, washed and torn
• small handful of watercress or pea tendrils
• 3 tablespoons grated parmesan cheese
• Roast Chicken – approximately 4-5 slices per salad
• 1 lemon
• Croutons
• 6 slices whole grain bread
• 3 teaspoons dried parsley
• 1 teaspoon garlic powder
• olive oil spray
• freshly cracked black pepper
• 3 tablespoons freshly grated parmesan cheese
• Dressing
• 1 garlic clove, crushed
• pinch of red chili flakes
• 1/3 cup non-fat Greek yogurt
• 1/2 teaspoon honey
• 1 teaspoon Dijon mustard
• 1/2 teaspoon Worcestershire sauce
• 1 tablespoon lemon juice

Instructions

1. Preheat oven to 325 F. Cut crusts off bread if desired. (I leave mine on). Cut into small cubes and toss in bowl with parsley, garlic powder, pepper and cheese.
2. Spread on baking sheet and spray lightly with olive oil. Cook for 10 minutes, turn over and spray again with olive oil. Return to oven for 10 minutes. Remove and cool.
3. Dressing – combine all ingredients and mix well.
4. Place lettuce leaves in bowl, add dressing and toss well. Add chicken, croutons and cheese. Serve with lemon slices on the side.

Author : Robyn @ Simply Fresh Dinners

Ingredients

• Roast chicken, sliced – approximately 4-5 slices per serving
• 1/2 cucumber, peeled, sliced lengthwise, and chopped
• 3 cups red and yellow tomatoes, halved
• handful of parsley
• 2 cups torn or cubed bread pieces. I used Naan bread for this one.
• Dressing
• 1/4 cup extra virgin olive oil
• 1/4 cup red wine vinegar
• 1 clove garlic, minced
• 1/4 teaspoon each of sea salt and freshly cracked black pepper

Instructions

1. Combine ingredients into bowl
2. Combine dressing ingredients and drizzle liberally over salad, mixing gently.
3. Pack items separately for lunches so that bread doesn’t get soggy.

Author: Robyn @ Simply Fresh Dinners

Ingredients

• 7 ounce can chickpeas
• 2 tablespoons lemon juice
• 2 garlic cloves, crushed
• 1 teaspoon cumin
• sprinkle of salt
• 3 teaspoons tahini (optional)
• 2 tablespoons water (may require more, depending on desired thickness)
• 2 tablespoons extra virgin olive oil
• sprinkling of paprika

Instructions

1. Drain the chickpeas and rinse.
2. Combine the chickpeas, lemon juice garlic, cumin, salt, tahini, and water in food processor and process until creamy. Check for taste and add more lemon, garlic or salt accordingly.
3. Pour into serving container and drizzle with olive oil and sprinkle with paprika.