1.Nitrate-free Deli Turkey Roll-ups

• Nitrate-free deli turkey or ham
• Mozzarella cheese (lower in fat that most cheese)
• Fresh spinach leaves

Layer turkey, spinach leaves, and cheese, and roll!  Combine a tablespoon of mayo + mustard for the perfect dipping sauce!


2.Bagel My Tuna

• Thin sliced bagels
• Your little ones favorite prepared tuna salad

Simply sandwich tuna salad between bagel thins and cut into fourths.  Baby carrots are the perfect accompaniment!


3.Chicken, Tuna, Egg, or Tofu Salad Boats

• Fresh and firm cleaned romaine lettuce leaves
• Prepared chicken, tuna, egg, or tofu salad (tofu salad: prepare like egg salad substituting diced extra firm tofu)

Add your preferred salad to a container.  Wrap lettuce leaves in a paper towel and place in a ziplock bag.  Have your tiny scholar to assemble the boats themselves at lunch!  Shredded carrots adds awesome color and tasty nutrients!

4. Munch-ables

• Your favorite crackers
• Your favorite cheese/ veggie cheese, sliced to the size of crackers
• Your favorite protein (pepperoni, turkey, ham (the veggie options for these work perfectly!  Tofurky is a great option)

Separate each item (crackers, cheese, protein) in separate containers until it’s time to eat and stack away at lunch time!


5. Protein Caprese Salad

• 1 cup prepared quinoa, toboulei, or couscous
• 1 cup fresh spinach, kale, or other lettuce leaves
• 1/2 cup grape tomatoes, halved
• 1/2 cup fresh mozzarella diced
• Handful of basil, chopped
• 1 tbsp balsamic glaze (found near the oils and vinegars in your grocery)

Now this lunch may be geared toward a more mature palate, but it’s never too soon to introduce new and different healthy food options to kids!  Line fresh leaves to the bottom of the bowl.  Top with your prepared grain salad.  Add tomatoes, fresh mozzarella, basil, and drizzle with glaze.  Sprinkle with sea salt to taste.  Enjoy!


6. PB&J Pinwheels

• Whole wheat tortilla
• Natural peanut butter
• Your favorite 100% fruit spread

Spread peanut butter onto tortilla.  Top peanut butter layer with fruit spread and roll tightly.  Slice roll in to 1 inch sections creating pinwheel discs.  Opt: Add fresh sliced fruit like bananas, peaches, pears, etc., for an added layer of fresh flavor and vitamins! 

7. Ceasar Pockets

• Pita round, halved and pocket opened for stuffing
• Prepared Cesar salad (fresh romaine + Ceasar dressing + lemon juice, and toss)
• Protein: shrimp, diced turkey, chicken, or veggie protein

Toss protein in Ceasar salad and stuff salad in each pita pocket.  Opt: Chopped and Chef salads work super as fillers for these pockets as well!  Sliced apples with a natural nut butter for dipping goes awesome with this lunch!


8. Fruit Wafflewhich

• 2 frozen waffles
• Cream cheese
• Your favorite 100% fruit spread

Toast waffles.  Spread one side with cream cheese and the other with 100% fruit spread.  Smash together and cut into fourths.  Feel free to make these PB&J’s by subbing peanut butter in place of cream cheese.


9. Crudite Sushi

•  Flatbread or other flavored wraps (tomato, spinach)
• Cream cheese with herbs
• Nori/Seaweed sheets
• Thinly sliced fresh veggies (cucumbers, carrots, sweet peppers, etc.)

Layout wrap and cover with herbed cream cheese.  Lay on nori/seaweed sheets to adhere to the cream cheese spread.  Add veggies and roll tightly!  Slice roll in to 1.5- 2 inches wide pieces.  Amino acids or a low sodium soy sauce makes for delicious dipping!  Opt: Make this lunch quick and easier by picking up a bag of broccoli slaw and adding it as your veggies! 

Just in case you didn't know, I am the queen of re-purposing!  Another name for re-using left overs, lol.  Earlier this week I prepared my delicious slow cooker pot of Slow Cooker Vegetarian White Bean & Kale Stew. Using Abstract Spice and an onion as the only means of seasoning (with just a few dashes of sea salt to taste), this delicious bowl of comfort was perfectly scrumptious amongst the rainy days we've had this week here in Atlanta.  

Buuuuuut, the sun has come out for the weekend!  Now my family is well aware that Mommie does not cook over the weekend.  It's pretty much a go-for-yourself type of meal situation on Saturdays.  So we decided on nachos.  Not just any nachos, my purposeful 'Quick Repurposed Vegetarian White Bean Nachos', yummers!   Have fresh spinach, red onion, tomatoes, and avocado, we will nachos make!  For my boys, I seasoned up some fresh ground turkey, but for me, I reheated my white bean stew, and what a genius move that was!!  My son even added it to his taco seasoned ground turkey and it blew his mind!  With some additional toppings such as chopped black olives, cheese, and sour cream, nacho night was on and poppin', and packed full of protein!

*ACAOF Tip*: Never begrudge leftovers!  

​When the weekend comes, check the inventory in your fridge (you have to anyway to know what to pick up from the grocery store!), and you'd be surprised with what you can come up with when you add a little imagination!  Salads, wraps, tacos, and of course, NACHOS!
...Quick Repurposed Vegetarian White Bean Nachos that is.

Check out my creation below!

What do you like to create on the weekend for good eats?  Let me know in the comments below!

~Pre-heat oven to 350~

Layer a foil-lined sheet pan with the following:

• Nacho chips (*tip: heat nachos alone for about 6 minutes to crisp them)  
• Slow Cooker Vegetarian White Bean & Kale Stew (click here for the recipe) *Canned or prepared white beans can be used if necessary*
• Additional meat-less protein if desired
• Fresh spinach
• Diced onion
• Shredded cheese (Monterey Jack and Cojita are my favs)

Do This:

1. Place loaded pan in oven for 5-10 until cheese is melted
2. Take pan out and top with your choice of:

• Fresh spinach
• Chopped avocado and/or guacamole 
• More cheese
• Diced tomatoes
• Sour cream
• Olives
• Jalepenos  
• And yes, sriracha, and whatever else your heart desires!!

​Enjoy!