MISSION, Kan., July 09, 2018 (GLOBE NEWSWIRE) -- (Family Features) When school is in session, it’s the perfect time to renew your family’s healthy eating habits by getting in a groove of lunchbox packing.
While packing a healthy school lunch day after day can seem daunting, it doesn’t have to be. By taking the free Power Your Lunchbox Promise, you can gain access to customizable, make-ahead lunchbox inspiration like Black Bean Empanadas and Rainbow Bento Boxes, which creatively include servings of fruits and veggies to keep kids’ brains charged all day.
Making the promise not only signals a commitment to making healthier meal choices this year, it also helps those in need. For every promise made, health-focused partner brands will collectively donate $1 to Feeding America programs that support families and children. In addition to kid- and registered dietitian-approved breakfast, lunch, snack and dinner recipes, the promise website features coupons, health tips to help your family during the school year, lunchbox ideas and giveaways.
Additionally, teachers have a special section of the site where they can make the promise as a classroom and download free fruit and veggie themed classroom decor and lesson plans.
To find your lunchbox inspiration and make the promise, visit poweryourlunchbox.com .
| Rainbow Bento Box | |
| Recipe courtesy of Produce for Kids | |
| Prep time: 15 minutes | |
| Servings: 2 | |
| 2 | red mini sweet peppers, sliced |
| 1 | mandarin, peeled and segmented |
| 1 | kiwi, sliced |
| 1/2 | cup sugar snap peas |
| 1/4 | cup blueberries |
| 1/2 | cup red seedless grapes |
| 1 | large spinach wrap |
| 1 | tablespoon hummus |
| 2 | slices provolone cheese |
| 2 | ounces low-sodium deli-sliced turkey |
| 1/2 | cup baby spinach, chopped |
Assemble two lunchboxes each with half of the peppers, mandarin, kiwi, snap peas, blueberries and grapes. Lay wrap on flat surface. Spread with hummus and top with cheese, turkey and spinach. Roll up tightly and slice into 1-inch thick rounds. Add half to each lunchbox.
| Black Bean Empanadas | |
| Recipe courtesy of Produce for Kids | |
| Prep time: 10 minutes | |
| Cook time: 25 minutes | |
| Servings 6 | |
| 1/2 | teaspoon olive oil |
| 3 | mini sweet peppers, finely chopped |
| 1/4 | cup finely chopped sweet onions |
| 1/2 | cup chopped tomatoes |
| 1 | cup no-salt-added black beans, drained and rinsed |
| 1 | tablespoon low-sodium taco seasoning |
| 12 | frozen empanada discs, thawed |
| 3/4 | cup shredded low-fat cheddar cheese |
| 1 | large egg white, beaten |
| 6 | guacamole minis |
| 6 | packages crispy fruit |
In skillet over medium heat, heat oil. Add peppers, onions and tomatoes. Cook 3-4 minutes, or until tender. Add black beans and taco seasoning. Cook 2 minutes. Set aside to cool.
Heat oven to 375 F.
Lay empanada dough out on parchment-lined baking sheet. Fill with black bean filling and 1 tablespoon cheese. Fold dough over filling to create pocket. Use fork to press down sides to seal. Brush with egg whites. Repeat with remaining dough, filling, cheese and egg whites.
Bake 20-25 minutes, or until golden brown. Remove from oven and let cool.
Serve two empanadas with guacamole, for dipping, and crispy fruit on side.
Michael French mfrench@familyfeatures.com 1-888-824-3337 editors.familyfeatures.com
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