Can I Use Different Meat?

These bowls are endlessly customizable, and that includes the meat or protein. I used some ground turkey that I seasoned with garlic and oregano, but you could easily swap that out for ground beef, or make some Yogurt Marinated Chicken and chop it into pieces before adding it to your bowl.

Want to make it vegetarian? Toss some chickpeas or cannellini beans with the same seasonings that I used for the ground turkey, and maybe a small squeeze of lemon, then add them to your bowl.

What Else Can You Add?

How Long Do They Last?

I prepared these bowls for my meal prep and, in general, I only like to prep for four days at a time because I find that the freshness of my prepared meals degrade too much after that amount of time. So I suggest keeping these bowls for up to four days in the fridge for the best flavor and texture. These Mediterranean Turkey Bowls are not a good candidate for freezing due to the fresh vegetables and yogurt sauce.

Are They Served Hot or COld?

I love these bowls both warm and cold. When eating them just after preparation, the rice and turkey will be warm, which contrasts nicely with the fresh cold vegetables. When eating the leftovers as meal prep, I eat them cold like a salad. I think they’re delicious both ways! If you prefer to reheat the rice and turkey for meal preps, just package the rice and turkey in one container and the fresh vegetables in a separate container so you can reheat one and then top with the cold vegetables just before eating.

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Mediterranean Turkey Bowls

These Mediterranean Turkey Bowls are the perfect filling and fresh meal prep lunch for Spring and Summer. Plus, they're super versatile!

Course Dinner, Lunch, Main Course

Cuisine American, Mediterranean

Total Cost $10.11 recipe / $2.53 recipe

Prep Time 15 minutes minutes

Cook Time 20 minutes minutes

Total Time 35 minutes minutes

Servings 4

Calories 403kcal

Author Beth – Budget Bytes

Equipment

• Glass Meal Prep Containers

Ingredients

Garlic Dill Yogurt Sauce

• 1 cup full-fat plain yogurt $1.12
• 1 Tbsp lemon juice $0.06
• 1/4 tsp garlic powder $0.02
• 1/4 tsp dried dill $0.03
• 1/4 tsp salt $0.02

Ground Turkey

• 1 Tbsp olive oil $0.12
• 1 lb. ground turkey $4.99
• 2 cloves garlic, minced $0.16
• 1/2 tsp dried oregano $0.05
• 1/2 tsp salt $0.02
• 1/4 tsp freshly cracked pepper $0.02

Bowls

• 1 cup uncooked rice* $0.43
• 1 pint grape tomatoes $1.89
• 1 cucumber $0.79
• 1/4 red onion $0.19
• 1/4 cup chopped parsley $0.20

Instructions

• Make the garlic dill yogurt sauce first, so the flavors have time to blend. Stir together the yogurt, lemon juice, garlic powder, dill, salt, and pepper in a bowl. Refrigerate until ready to serve.
• Next, begin cooking the rice using your preferred method (rice cooker or stove top). You can use any type of rice, just make sure to follow cooking instructions for the type of rice you're using.
• While the rice is cooking, cook the ground turkey. Add the olive oil to a large skillet and heat over medium. Once hot, add the ground turkey and continue to cook over medium heat.
• When the turkey is almost cooked through, add the minced garlic, dried oregano, salt, and pepper to the skillet. Stir to combine with the turkey and continue cooking for 2-3 minutes more or until the turkey is cooked through. Remove the turkey from the heat.
• Slice the grape tomatoes in half, chop the cucumber into quarter-rounds, thinly slice the red onion, and finely chop the parsley.
• When all of the ingredients are prepped, it's time to build your bowls. Divide the rice, ground turkey, tomatoes, cucumber, red onion, and parsley between four bowls or meal prep containers. Drizzle with the yogurt sauce just before serving and enjoy!

See how we calculate recipe costs here.

Notes

*You can use any type of rice (white, brown, jasmine, basmati, etc). Just make sure to follow the cooking instructions for the particular type of rice chosen. For more help with cooking rice, check out our How to Cook Rice tutorial. 

Nutrition

Serving: 1bowl | Calories: 403kcal | Carbohydrates: 48g | Protein: 34g | Fat: 8g | Sodium: 535mg | Fiber: 3g

How to Make Mediterranean Turkey Bowls – Step by Step Photos

Prepare the garlic dill yogurt sauce first so the flavors have some time to blend. Combine 1 cup full-fat plain yogurt with 1 Tbsp lemon juice, ¼ tsp garlic powder, ¼ tsp dried dill, and ¼ tsp salt. Refrigerate the sauce until ready to serve.

Next, cook one cup rice (one cup uncooked yields about 3 cups once cooked). I used a rice cooker for convenience, but if you’d like to do it on the stove top, check out our How to Cook Rice tutorial.

While the rice is cooking, prepare the ground turkey. Add 1 Tbsp olive oil to a large skillet and heat over medium. Once hot, add 1 lb. ground turkey. Cook the turkey over medium heat until it’s almost cooked through. At that point, add 2 minced cloves of garlic, ½ tsp dried oregano, ½ tsp salt, and ¼ tsp freshly cracked pepper. Continue to cook for 2-3 minutes more, or until the turkey is cooked through. Remove the turkey from the heat.

Slice one pint of grape tomatoes in half, chop one cucumber into quarter-rounds, thinly slice ¼ of a red onion, and finely chop about ¼ cup of fresh parsley. If you want the red onions to be a little more mild, you can soak them in ice water for about five minutes.

Once all of the ingredients are prepped, begin to build the bowls. Add about ¾ cup cooked rice to each bowl, then top with ¼ of the ground turkey. Divide the tomatoes, cucumber, onion, and parsley between the four bowls.

Just before you’re ready to eat, drizzle the yogurt sauce (about ¼ cup per bowl) over top.

Dig in and enjoy all the fresh flavors!

More Meal Prep Bowl Meals

Easiest Burrito Bowl Meal Prep

$9.05 recipe / $2.26 serving

Spicy Tuna Guacamole Bowls

$8.05 recipe / $2.01 serving

Roasted Cauliflower Taco Bowls

$8.31 recipe / $2.08 serving

Pork and Cherry Rice Bowl

$7.27 recipe / $1.82 serving

The post Mediterranean Turkey Bowls appeared first on Budget Bytes.

What are pinwheel sandwiches?

Turkey Pinwheels are made by evenly spreading cream cheese on one side of a flour tortilla (which acts as the glue), layering on classic sandwich ingredients, and then tightly rolling it all up into a log that’s sliced into 1” pieces. When each pinwheel is turned on its side, it will reveal a lovely spiral of the ingredients inside.

MORE PINWHEEL flavor COMBINATIONS TO TRY: 

• Ham + swiss cheese + dill pickles + yellow mustard
• Salami + provolone cheese + iceberg lettuce + pepperoncinis
• Chicken + hummus + cucumber slices + tabbouleh
• Smoked salmon + red onion + capers + everything bagel seasoning
• Nut butter + honey + banana slices
• Nutella + toasted coconut + strawberry slices

CAN TURKEY PINWHEELS be made in advance?

Turkey Pinwheels are a great recipe to make ahead for a party or help fill the gaps in your weekly meal prep. The cream cheese spread can be kept in an air-tight container and refrigerated for about a week. Pre-made pinwheels will also keep in the fridge for 2-3 days before they start to get soggy.

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Turkey Pinwheels

Turkey Pinwheels are a fun and easy spin on simple sandwiches, and the perfect recipe to make ahead for lunch meal prep or take to a party or potluck.

Course Appetizer, Lunch, Meal Prep

Cuisine American

Prep Time 15 minutes minutes

Total Time 15 minutes minutes

Servings 4 8 pinwheels

Calories 241kcal

Author Marion – Budget Bytes

Equipment

• White Cutting Boards
• Chef’s Knife

Ingredients

• 4 oz. cream cheese, softened $1.10
• 2 Tbsp sharp cheddar cheese, finely shredded $0.87
• 1/3 cup pimento-stuffed olives, finely chopped $0.99
• 1 Tbsp olive brine
• 1/2 tsp garlic powder $0.05
• 1/4 tsp black pepper $0.01
• 4 extra-large or burrito-style flour tortillas $1.15
• 1 9oz. package sliced turkey $4.99
• 1 cup spinach $0.80

Instructions

• Stir together the softened cream cheese, finely-shredded cheddar cheese, finely-chopped pimento-stuffed olives, olive brine, garlic powder, and black pepper until very well combined.
• Lay the tortillas out flat. Spread 2-3 tablespoons of the cream cheese mixture on one side of each tortilla, coating the entire face evenly from edge to edge.
• Arrange 3-4 slices of turkey along the center of the tortilla, overlapping them as little as possible to make an even layer, and leaving about ¼” of the cream cheese spread exposed on the top and bottom edges of the tortilla to help it stick together. Then add a single layer of spinach leaves on top of the turkey.
• Starting with the edge closest to you, fold over the tortilla so it sticks, and then roll it up as tightly as possible, tucking in the fillings as you go.
• With the seam side facing down, slice the roll into 1" wide pieces.
• Flip each pinwheel on its face, exposing the spiral, and transfer it to a serving platter or air-tight meal prep container. The pinwheels should hold together on their own, but if desired, you can insert a decorative toothpick into each.

See how we calculate recipe costs here.

Nutrition

Serving: 8pinwheelss | Calories: 241kcal | Carbohydrates: 18g | Protein: 6g | Fat: 16g | Sodium: 652mg | Fiber: 2g

How to Make TuRKEY PINWHEELS – Step by Step Photos

In a small bowl or air-tight container, make the cream cheese spread by stirring together 4 oz. of room-temperature cream cheese (cold cream cheese will be extremely difficult to mix and will likely create unpleasant lumps in the mixture), 1/8 cup of finely-shredded cheddar cheese, 1/3 cup of finely-chopped pimento-stuffed olives, 1 tablespoon of olive brine (which helps thin the cream cheese and eliminates the need for added salt), 1/2 teaspoon garlic powder, and 1/4 teaspoon of pepper until very well mixed.

This savory cream cheese spread, which is inspired by pimento cheese dip, can be made ahead and kept refrigerated for at least a week. If coming from the fridge, you will want to re-soften this mixture at room temperature (for about 30 minutes) before trying to spread it on the tortillas in the following step.

Lay each tortilla out flat on a clean work surface, and spread each tortilla with 2-3 tablespoons (about 1/4 of the mixture) of the savory cream cheese spread, covering it evenly from edge to edge. You can always add a bit more “glue” as you roll (or after slicing) if needed, but it’s much easier to do at this step.

Arrange 3-4 slices of turkey across the center of the tortilla, overlapping them slightly to make an even layer depending on the size and thickness of each slice. (Since ours were super thin, we overlapped the slices more so each bite was still as satisfying!)

Add a single layer of spinach leaves on top of the turkey, leaving about ¼” of the cream cheese spread exposed along the top and bottom edges of the tortilla so it will stick properly. I usually like to take the extra step of removing the longer stems.

Starting with the end closest to you, fold in the edge of the tortilla so it sticks, and then roll it all the way up, as tightly as possible, tucking and rearranging the fillings as you go — just to make sure you get a little bit of everything in every bite!

Adjust the log so that the exposed seam is secured against the cutting board before slicing it. Then, using a very sharp knife, slice the log into 8 even portions (about 1” wide). Be as gentle as possible, so the pinwheels maintain their shape as much as possible and the filling doesn’t squish out. To help, you can rotate the log as you slice, or just use a good knife and adjust them all here and there after slicing (as I have done!)

Flip each pinwheel on its face, exposing the spiral, and transfer to a serving platter or air-tight container. The pinwheels should hold together on their own, but if desired, you can insert a decorative toothpick into each pinwheel, starting with the outermost edge, to ensure they won’t unravel.

MORE EASY SANDWICH RECIPES

Spinach and Feta Grilled Cheese

Easy Egg Salad

How to Make the Best Veggie Sandwich

The post Turkey Pinwheels appeared first on Budget Bytes.

How Long Do the Salads Last?

Thanks to the heartiness of kale and the low moisture ingredients, you can prep this salad and keep it in your fridge for about five days. You can either keep the dressing separate, or toss the salad in the dressing ahead of time to help soften the kale. If you do toss the salad in the dressing before storage, you may want to make extra dressing, as some of it will be absorbed as the salad refrigerates.

Can I Use a Different Green?

Yes, if you are not a fan of the texture of kale, you can swap it out for spinach. You might also consider trying lacinato kale, which is a little bit softer than the curly kale I used. You can also make this salad over finely shredded cabbage and carrots, which would be similar to my Sweet Crunch Winter Salad.

What Other Dressings Can I Use

This slightly sweet and savory Maple Tahini Dressing is by far the best match for these flavors, but if you must swap it out for something else I would go with some sort of sweet vinaigrette, like either a honey poppyseed, apple cider or pomegranate vinaigrette, honey mustard dressing, or even a raspberry vinaigrette.

Swap Out the Sweet Potatoes

If you happen to have leftover roasted winter squash of any kind (butternut, acorn, delicata, pumpkin, kabocha, etc.) you can use that in place of the sweet potatoes and still have all those fall flavors! I just find sweet potatoes to be easier to source and prepare, so I chose those today.

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Autumn Kale and Sweet Potato Salad

This fresh and crisp Autumn Kale and Sweet Potato Salad is chock full of fresh produce, but still has all those cozy fall flavors!

Course Lunch, Salad

Cuisine American

Total Cost $6.67 recipe / $1.67 serving

Prep Time 20 minutes minutes

Cook Time 30 minutes minutes

Total Time 50 minutes minutes

Servings 4

Calories 512kcal

Author Beth – Budget Bytes

Equipment

• Enamelware Sheet Pan
• Small Blender
• Pyrex Glass Meal Prep
• Dipping Cups

Ingredients

Roasted Sweet Potatoes

• 2 lbs. sweet potatoes $2.40
• 1 Tbsp cooking oil $0.04
• 1/4 tsp cinnamon $0.02
• 1/2 tsp ground cumin $0.05
• 1/4 tsp smoked paprika $0.02
• 1/4 tsp salt $0.01

Maple Tahini Dressing

• 1/4 cup tahini $0.85
• 1/4 cup water $0.00
• 2 Tbsp lemon juice $0.09
• 2 Tbsp maple syrup $0.60
• 1/4 tsp salt $0.01
• 1/4 tsp garlic powder $0.02
• 1/8 tsp cayenne pepper $0.02

Salad

• 6 cups chopped kale (about 1/2 bunch) $0.50
• 1 large apple* $0.70
• 1/4 cup pepitas $0.60
• 1/4 cup chopped pecans $0.52
• 1/4 cup dried cranberries $0.22

Instructions

• Preheat the oven to 400ºF. Peel and dice the sweet potatoes into 1/2-inch pieces. Place the sweet potatoes on a parchment lined baking sheet and add the cooking oil, cinnamon, cumin, smoked paprika, and salt. Toss the sweet potatoes until they are coated in oil and spices.
• Roast the sweet potatoes for about 30 minutes, or until they are tender and browned on the edges, stirring once half way through.
• While the sweet potatoes are roasting, prepare the rest of the salad. Start with the dressing. Add the tahini, water, lemon juice, maple syrup, garlic powder, cayenne pepper, and salt to a blender or bowl. Blend or whisk together until the ingredients are emulsified and smooth. Set the dressing aside.
• Pull the kale leaves from the tough woody stems and rinse them well in a colander with cool water. Drain the kale well, then slice it into thin strips (they don't have to be perfect, so don't stress about this, just aim for smaller pieces). Divide the sliced kale between four bowls or containers.
• Cut the apple into quarters and remove the core. Cut each quarter into thin slices. Add the apple slices to each container.
• Add 1 Tbsp each of the pepitas, chopped pecans, and dried cranberries to each container. When the sweet potatoes are finished roasting, let them cool for about 5 minutes, then divide them between the containers. Divide the dressing between four small containers. Enjoy the salad immediately or refrigerate up to five days.

See how we calculate recipe costs here.

Notes

*Use a sweet or sweet-tart variety of apple. I used Honeycrisp, but Gala would be another nice option.

Nutrition

Serving: 1serving | Calories: 512kcal | Carbohydrates: 79g | Protein: 13g | Fat: 20g | Sodium: 462mg | Fiber: 10g

How to Make Autumn Kale and Sweet Potato Salad – Step by Step Photos

Start with the sweet potatoes. Preheat the oven to 400ºF. Peel and dice 2 lbs. sweet potatoes into ½-inch cubes. Place the sweet potatoes on a parchment lined baking sheet, drizzle with 1 Tbsp oil, ¼ tsp cinnamon, ¼ tsp ground cumin, ¼ tsp smoked paprika, and ¼ tsp salt. Toss until the sweet potatoes are coated in oil and spices.

Roast the sweet potatoes for about 30 minutes, or until they’re tender and browned on the edges, stirring half way through roasting.

While the sweet potatoes are roasting, prepare the rest of the salad. Begin with the dressing. Add ¼ cup tahini, ¼ cup water, 2 Tbsp lemon juice, 2 Tbsp maple syrup, ¼ tsp garlic powder, ⅛ tsp cayenne, and ¼ tsp salt to a blender or bowl. Blend or whisk until the ingredients are smooth.

Pull the kale leaves from the woody stems and give them a good rinse with cool water in a colander. Drain well, then slice the kale into thin strips (this doesn’t have to be perfect, so don’t stress, just aim for smaller pieces).

Cut a large apple into quarters, then remove the core. Slice each quarter into thin slices.

When the sweet potatoes are finished roasting, let them cool for about five minutes. Divide the kale between four bowls or meal prep containers, followed by the apple slices, and the roasted sweet potato.

Then add 1 Tbsp dried cranberries, pepitas, and chopped pecans to each bowl or container. Divide the dressing into four small containers as well.

Drizzle the maple tahini dressing over top, then enjoy!

Or refrigerate the salad up to five days and enjoy later. :)

The post Autumn Kale and Sweet Potato Salad appeared first on Budget Bytes.

About that Cream Cheese…

I included my Scallion Herb Cream Cheese in this bagel lunch box because it has so much flavor and really adds a nice element of interest to the meal. If you don’t want to make this cream cheese you can use plain cream cheese or use a store-bought flavored cream cheese. Another nice option is to use plain cream cheese, but then bring some Everything Bagel Seasoning with you to add some extra flavor.

Where Did You Get Those Containers?

The divided glass meal prep containers and the small metal cups were both purchased on Amazon (links in the bottom of the recipe card below). 

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The Bagel Lunch Box

This Bagel Lunch Box is an easy and affordable grab and go breakfast or lunch idea, perfect for work or school.

Course Lunch

Cuisine American

Total Cost $5.32 recipe / $1.33 serving

Prep Time 15 minutes minutes

Cook Time 15 minutes minutes

Total Time 30 minutes minutes

Servings 4

Calories 307.18kcal

Author Beth – Budget Bytes

Equipment

• Divided Glass Meal Prep Containers
• Dipping Cups

Ingredients

Scallion Herb Cream Cheese

• 4 oz. cream cheese $0.60
• 1 Tbsp chopped fresh parsley $0.06
• 1 Tbsp chopped fresh cilantro $0.04
• 1 green onion, sliced $0.11
• 1/16 tsp garlic powder $0.01
• 1/16 tsp salt $0.01
• 1/2 Tbsp lemon juice $0.02

Lunch Box Ingredients

• 4 mini bagels $1.52
• 4 large eggs $0.92
• 1 cucumber, sliced $1.29
• 1 cup grape tomatoes $0.75

Instructions

• To hard boil the eggs, place the eggs in a sauce pot and add water until the eggs are covered by one inch. Place the pot over high heat and allow the water to come up to a full boil. When it reaches a full boil, turn off the heat, place a lid on the pot, and let the eggs sit in the hot water for 15 minutes. After 15 minutes, transfer the eggs to a bowl of ice water to cool.
• To make the scallion herb cream cheese, combine the cream cheese, parsley, cilantro, green onion, garlic powder, salt, and lemon juice in a bowl. Stir together until evenly combined.
• Place one bagel in each lunch box along with ¼ of the cucumber slices, ¼ of the grape tomatoes, ¼ of the cream cheese (1 oz.), and one hard boiled egg. Refrigerate up to five days.

See how we calculate recipe costs here.

Nutrition

Serving: 1lunch box | Calories: 307.18kcal | Carbohydrates: 30.6g | Protein: 12.98g | Fat: 15.1g | Sodium: 420.95mg | Fiber: 2.28g

How to Make the Bagel Lunch Box – Step by Step Photos

To hard boil the eggs, add the eggs to a sauce pot and add enough water to cover them by one inch. Place the pot over high heat and allow the water to come up to a full boil. Once boiling, turn off the heat, cover the pot, and let the eggs sit in the hot water for 15 minutes. After 15 minutes, transfer the eggs to an ice water bath to cool.

To make the scallion herb cream cheese, combine 4 oz. cream cheese, 1 Tbsp chopped parsley, 1 Tbsp chopped cilantro, one sliced green onion, 1/16 tsp (or one pinch) garlic powder, 1/16 tsp (one pinch) salt, and ½ Tbsp lemon juice in a bowl. Stir until everything is evenly combined.

Place one bagel, one hard boiled egg, ¼ of the sliced cucumbers, ¼ of the tomatoes, and ¼ of the cream cheese (1 oz.) in each lunch box. Refrigerate up to five days.

The post The Bagel Lunch Box appeared first on Budget Bytes.

What’s in the Peanut Butter Lunch Box

Peanut butter is the focus of this lunch box, with both sweet and savory side items that are all delicious dipped into the creamy peanut butter. For my peanut butter lunch box I added pretzels, apple slices, celery, and dates. If you can’t eat peanut butter, this lunch box would be just as good with any other nut butter you prefer (almond, cashew, sunflower, etc.).

About Those Dates…

If you’ve never eaten dates with peanut butter before, prepare for your mind to be blown! Medjool dates are rich, sweet, sticky, and taste a little bit like caramel, so it tastes like you’re eating caramel with peanut butter! It’s the perfectly rich and sweet natural dessert.

You’ll find Medjool dates in the produce department of most major grocery stores (scroll down to the photos below the recipe card to see what type of container they come in). They usually have a small pit inside, but they are easily pulled open with your fingers, and then you can simply remove the pit before smearing that creamy peanut butter all over the date.

How to Keep the Apple Slices Fresh

As most people know, apples begin to brown after they are sliced in response to exposure to oxygen. This brown color is a simple chemical reaction and does not indicate that the apple has gone “bad.” To help slow the browning, keep the apple slices bunched closely together to reduce the exposure to oxygen on the cut surfaces (see photos). You can also sprinkle a little lemon juice over your apple slices to further slow the browning, if you prefer. Even without lemon juice, my apple slices only browned a very small amount over four days in the refrigerator.

What Containers Do You Use?

For this lunch box I used a set of divided glass containers that I purchased on Amazon (linked below in the bottom of the recipe card). The dividers don’t go all the way up to the lid, so they don’t keep liquid items separate, but for solids or super thick stuff like peanut butter, it works just fine. 

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The Peanut Butter Lunch Box

This peanut butter lunch box is an easy no-cook lunch idea for school, work, picnics, or road trips! No reheating needed!

Course Lunch

Cuisine American

Total Cost $4.57 recipe / $1.14 serving

Prep Time 10 minutes minutes

Cook Time 0 minutes minutes

Total Time 10 minutes minutes

Servings 4

Calories 572.68kcal

Author Beth – Budget Bytes

Equipment

• Divided Glass Meal Prep Containers

Ingredients

• ¾ cup peanut butter* $1.49
• 60 mini pretzels $0.26
• 2 apples $0.78
• 8 Medjool dates $1.33
• 4 ribs celery $0.70
• 1 tsp lemon juice (optional) $0.01

Instructions

• Wash and slice the celery into sticks. Slice each apple in half, remove the core, then cut into slices. Sprinkle the lemon juice over the apple slices to slow browning, if desired.
• Add 3 tablespoons of peanut butter to each container. Add about 15 pretzels to each container, along with ½ an apple, some celery sticks, and two dates. Enjoy immediately or refrigerate up to five days.

See how we calculate recipe costs here.

Notes

I used natural style peanut butter, but you can use whichever type you prefer, or another type of nut butter.

Nutrition

Serving: 1lunch box | Calories: 572.68kcal | Carbohydrates: 80.15g | Protein: 14.53g | Fat: 25.65g | Sodium: 517.13mg | Fiber: 9.93g

The Peanut Butter Lunch Box – Extra Notes

I used Granny Smith Apples for this lunch box, but you can use any variety of apples you like. I included ½ an apple with each box. Slice the apples in half, then remove the core (I used a sharp measuring spoon, but you could use something like a melon baller as well). Slice each apple half into slices. Keeping the slices close together prevents oxygen exposure, which will slow the browning. You can also sprinkle a little lemon juice over the slices to further help slow the browning.

Medjool dates are usually sold in a container like this, but sometimes I see them sold loose by the pound, which is really nice when you only need a few! I see them at just about every grocery store now, so they are widely available. You’ll find them in the produce department, usually not refrigerated.

To eat the dates, simply pull them open with your hands. They are soft and sticky, so they pull open very easily. You’ll find a small pit in the center (you can see the pit on the left side). Remove the pit.

Smear a little peanut butter on each half of the date and enjoy! This combo is super rich and sweet, so you’ll only need one or two! Enjoy!

The post The Peanut Butter Lunch Box appeared first on Budget Bytes.

These no-cook lunch ideas are convenient for the hot summer months, work places that don’t have a microwave for reheating, picnics, and road trips! Scroll down for a list with more of my no-cook lunch boxes just below the recipe!

What Kind of Tuna Salad Should You Use?

You can use your favorite tuna salad recipe in your tuna salad lunch box. I used my Classic Tuna Salad, but this would also work well with my Sweet and Spicy Tuna Salad, Sesame Tuna Salad, or even my White Bean and Tuna Salad.

How to Keep the Crackers Crunchy

Tuna salad does have a lot of moisture in it, so if you put your crackers in the same box without any protection they will slowly absorb that moisture and soften. To avoid this you can either wrap the crackers in a fold top sandwich baggie, or just pack them separately.

Other Tuna Salad Lunch Box Ingredient Options

If you don’t like the items I packed in my tuna salad lunch box, there are more options! You can pack sliced cucumber, carrot sticks, pretzels, or even butter lettuce leaves (to use as a sort of wrap). 

If you want to make your lunch more filling, consider adding an apple, orange, or a cup of yogurt on the side.

What Are Those Containers??

I got these divided glass meal prep containers on Amazon. You can find a link to them in the bottom of the recipe card below.

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The Tuna Salad Lunch Box

This Tuna Salad Lunch Box is an easy make-ahead lunch idea with plenty of vegetables and protein to keep you full.

Course Lunch

Cuisine American

Total Cost $7.68 recipe /. $1.92 serving

Prep Time 20 minutes minutes

Cook Time 0 minutes minutes

Total Time 20 minutes minutes

Servings 4

Calories 573.98kcal

Author Beth – Budget Bytes

Equipment

• Divided Glass Meal Prep Containers

Ingredients

Classic Tuna Salad

• 2 12oz. cans chunk light tuna in water $3.98
• 1 cup diced celery $0.35
• 1/4 cup chopped walnuts $0.30
• 2 green onions, sliced $0.12
• 1/2 cup mayonnaise $0.40
• 1 Tbsp lemon juice $0.04
• 1/4 tsp salt $0.02
• 1/4 tsp freshly cracked black pepper $0.02

Other Box Ingredients

• 4 ribs celery $0.52
• 12 mini sweet peppers $1.22
• 20 crackers $0.74

Instructions

• Drain the tuna well. Finely dice the celery and slice the green onion. Combine the tuna, celery, green onion, walnuts, mayonnaise, lemon juice, salt, and pepper in a bowl. Stir until everything is evenly combined.
• Slice the remaining celery into sticks. Cut each mini sweet pepper in half and scoop out the seeds.
• Divide the tuna salad between four containers (about 1 cup each). Add celery sticks, mini sweet peppers, and crackers to each box with the tuna salad. For extra protection, either wrap the crackers in a sandwich baggie or pack them separately. Refrigerate the lunch boxes up to four days.

See how we calculate recipe costs here.

Nutrition

Serving: 1box | Calories: 573.98kcal | Carbohydrates: 18.93g | Protein: 44.1g | Fat: 34.8g | Sodium: 1409.73mg | Fiber: 8.03g

Check Out These Other No-Cook Lunch Ideas:

• The Cheese Board Lunch Box
• The Hummus Lunch Box
• The Pizza Roll Up Lunch Box
• The Peanut Butter Lunch Box

The post The Tuna Salad Lunch Box appeared first on Budget Bytes.

Where Are the Vegetables??

I know, I know. I’m usually a vegetable-with-every meal type of person, but I think it’s entirely possible to have a cheese board lunch box and still keep balance in your day. Try eating a veggie heavy breakfast bowl, like my Vegetable Breakfast Scrambles, and make sure you include a veggie heavy dinner, like a stir fry, soup, or meal-worthy salad. Or hey, you can always just pack a side salad to go with this box for lunch. :)

Other Meat Options

I used salami in my cheese board lunch box, but there are so many options with this one. You can use other cured meats, like prosciutto, capicola, soppressata. If all of that is too fancy or too hard to find, regular deli meat is just as great in this box! Roll up the slices into little “cigars” to make the presentation extra pretty and you’ll still feel like you’re eating an extra special lunch.

Wrap the Crackers for Freshness

To keep your crackers nice and crunchy, you’ll probably want to wrap the crackers in an extra fold-top sandwich bag or waxed paper to keep the moisture from the other ingredients out. I didn’t do this (because I’m lazy) and my crackers got a little soft, but I still enjoyed the box quite a bit over the next four days.

What Containers Do You Use?

These containers are made by Pyrex and are my favorite meal prep containers. While they’re not divided, the single compartment makes them very versatile. Also, the lid is simple, snaps on, and has no moving parts to break. There is a link to these containers in the bottom of the recipe card below. 

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The Cheese Board Lunch Box

This easy no-cook lunch idea is perfect for the cheese lovers of the world! The Cheese Board Lunch Box makes a meal out of savory nibbles.

Course Lunch

Cuisine American

Total Cost $7.45 recipe / $1.86 serving

Prep Time 5 minutes minutes

Cook Time 0 minutes minutes

Total Time 5 minutes minutes

Servings 4

Calories 638.5kcal

Author Beth – Budget Bytes

Equipment

• Pyrex Glass Meal Prep

Ingredients

• 8 oz. cheese $2.12
• 4 oz. salami $1.99
• 20 crackers $0.74
• 16 dried apricots $1.40
• 1 cup walnuts $1.20

Instructions

• Slice the cheese. Wrap sets of 5 crackers in fold-top sandwich bags or waxed paper.
• Divide the cheese salami, wrapped crackers, dried apricots, and walnuts between four containers. Refrigerate until ready to eat, or up to five days.

See how we calculate recipe costs here.

Nutrition

Serving: 1box | Calories: 638.5kcal | Carbohydrates: 24.63g | Protein: 26.95g | Fat: 48.95g | Sodium: 901mg | Fiber: 4.03g

How to Make The Cheese Board Lunch Box

These are all the ingredients I used for the cheese board lunch box (this is all from ALDI). You can use whatever type of cheese or crackers that you like. I chose sharp cheddar and got a box of assorted crackers. Check the list earlier in the post if you want ideas for other items to include.

Slice the cheese and wrap groups of five crackers in a sandwich baggie or waxed paper (I skipped wrapping my crackers). Divide all the ingredients between four containers.

Refrigerate your cheese board lunch boxes until you’re ready to eat, or up to five days! Enjoy!

The post The Cheese Board Lunch Box appeared first on Budget Bytes.

What’s in the Hummus Lunch Box:

Hummus (of course), kalamata olives, cucumber, grape tomatoes, and pita bread. I love this lunch box because of its simplicity, it requires so little prep, and I just like “snacky” finger foods. The only prep work I had to do was slicing the cucumber and draining the jar of olives! For the sake of convenience, and because ALDI has very inexpensive hummus, I used store bought hummus this time. But if you want to make your own hummus or want to experiment with different hummus flavors, try my homemade hummus recipe (four flavors).

How Long Does the Lunch Box Keep?

This lunch box holds up very well to refrigeration, so it will probably keep about 5 days in the refrigerator, depending on the freshness of your ingredients when the boxes are made and the conditions inside your refrigerator.

What Containers Do You Use?

I got these divided glass meal prep containers on Amazon. You can find a link to the product in the bottom of the recipe card below. (P.S. these containers came three to a set and this recipe makes FOUR lunch boxes, so I ate the fourth portion on a plate the day that I packed them. 😄)

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The Hummus Lunch Box

This Hummus Lunch Box is a cold lunch classic. With almost zero prep work, this is the fastest, easiest no-cook lunch around.

Course Lunch

Cuisine American, Middle-Eastern

Total Cost $8.04 recipe / $2.01 serving

Prep Time 5 minutes minutes

Total Time 5 minutes minutes

Servings 4

Calories 362.55kcal

Author Beth – Budget Bytes

Equipment

• Divided Glass Meal Prep Containers

Ingredients

• 1 cucumber $1.29
• 2 pita breads $0.66
• 1 cup hummus $1.95
• 1 pint grape tomatoes $1.99
• 1 6oz. jar kalamata olives $2.15

Instructions

• Slice the cucumber and cut the pita bread into triangles.
• Divide the hummus, cucumber, tomatoes, olives, and pita triangles between four containers. Refrigerate up to 5 days.

See how we calculate recipe costs here.

Nutrition

Serving: 1box | Calories: 362.55kcal | Carbohydrates: 36.28g | Protein: 8.58g | Fat: 22.95g | Sodium: 1155.63mg | Fiber: 9.1g

The post The Hummus Lunch Box appeared first on Budget Bytes.

This one goes out to everyone who grew up eating those pizza lunchables. ;)

How long do the lunch boxes last?

You can keep these lunch boxes in the refrigerator for 4-5 days. Longevity may vary depending on the conditions inside your refrigerator and freshness of your ingredients.

What containers do you use?

These are Pyrex glass containers, and small metal dipping cups (both are linked in the bottom of the recipe card below). I have the dipping cups in the glass containers in the photos, but they are actually taller than the container and would need to be packed outside the glass container for it to be closed properly.

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The Pizza Roll Up Lunch Box

These easy pizza roll up lunch boxes are a great no-cook lunch idea for your work week. No reheating required for this lunch meal prep!

Course Lunch

Cuisine American

Total Cost $5.64 recipe / $1.41 serving

Prep Time 15 minutes minutes

Total Time 15 minutes minutes

Servings 4

Calories 598.05kcal

Author Beth – Budget Bytes

Equipment

• Pyrex Glass Meal Prep
• Dipping Cups

Ingredients

• 4 large tortillas (burrito size) $0.65
• 1/4 cup basil pesto $0.55
• 8 slices provolone cheese $1.19
• 36 slices pepperoni $0.97
• 4 cups fresh spinach $0.32
• 1/2 cup pizza sauce $0.43
• 2 green bell peppers $1.53

Instructions

• Spread 1 Tbsp pesto over the surface of each tortilla (it does not need to cover the entire surface. Lay two slices of provolone over one half of each tortilla, followed by about 9 pepperoni. Lastly, add one handful of fresh spinach to each tortilla.
• Roll each tortilla up, trying to keep the roll as tight as possible. With the seams facing down, slice the rolls into one-inch sections. Place the sliced roll-ups in your meal prep container. Pack them closely together to keep them from coming unrolled.
• Slice the green bell peppers into strips. Divide the bell pepper strips between the four containers.
• Fill four small containers with 2 Tbsp pizza sauce each. Refrigerate your roll ups, bell peppers, and pizza sauce for up to five days.

See how we calculate recipe costs here.

Nutrition

Serving: 1box | Calories: 598.05kcal | Carbohydrates: 44.18g | Protein: 26.3g | Fat: 35.15g | Sodium: 1509.63mg | Fiber: 5.08g

How to Make Pizza Roll Up Lunch Boxes – Step by Step Photos

Spread 1 Tbsp of pesto over each tortilla. Lay two pieces of provolone and about 9 pepperoni on one half of the tortilla.

Sprinkle one handful of spinach over each tortilla.

Roll up the tortilla, making sure to roll as tightly as possible. Slice the roll into one-inch sections. The two end pieces might not stay rolled, but as long as the roll is seam-side down, the rest should stay rolled.

Place the sliced roll-ups in your containers. Cut two green bell peppers into strips and divide them among the four containers. Place 2 Tbsp pizza sauce into four small containers. Pack up your boxes and refrigerate up to 5 days!

The post The Pizza Roll Up Lunch Box appeared first on Budget Bytes.

What’s In This Bowl

This cottage cheese crab bowl was inspired by the classic sushi roll, the California roll, which contains crab (or often times imitation crab), cucumber, and avocado. I had been seeing imitation crab every time I stopped and Aldi and I eventually started craving it, so I bought a pack, I grabbed a cucumber, and threw them on top of the cottage cheese I had in my fridge. I also went a step further and sprinkled on a little bit of Everything Bagel Seasoning, and a light drizzle of sriracha for fun. It’s not fancy, but it’s soooo good!

P.S. If you have avocado on hand, it would go marvelously with these flavors, just like it does in the California roll. 

What is Everything Bagel Seasoning?

Everything bagel seasoning has been taking the food market by storm lately. It’s basically the mix of ingredients that you’d find on top of an “everything” bagel, or sesame seeds, poppy seeds, flakey salt, dehydrated garlic, and dehydrated onion. I’m not sure who marketed this seasoning blend first, but the first time I saw it was at Trader Joes. It’s gotten so popular lately that several other grocery stores are now making their own version, including Kroger and Aldi. 

What is Imitation Crab?

Imitation crab might throw some people off, and I totally get it. Imitation crab is basically fish that has been processed to taste and look more like crab. It’s probably not the most wholesome choice of proteins, but it’s so much less expensive than real crab and since I only eat it maybe once a year, I’m not going to sweat it. I’m all about everything in moderation, and I encourage everyone to make the food choices that they are comfortable with. Here is a great article from Healthline breaking down exactly what imitation crab is and how it compares to real crab, so you can decide for yourself: What is Imitation Crab and Should I Eat It?

Can I Substitute…

The whole idea of a “bowl meal” is that you allow yourself to be a little experimental, throw in whatever you have, and just go with it. So, can you substitute the imitation crab? Sure, go with what you have. Maybe a soft boiled egg, some canned tuna, real crab, cooked salmon, or smoked salmon. Can you substitute the Everything Bagel Seasoning? Sure, maybe try some plain sesame seeds, or just some freshly cracked pepper and flakey sea salt. Can you substitute the cottage cheese? Sure, try a bed of rice, or maybe some fresh greens. I can’t guarantee you’ll like any of these substitutes, but the point is that you try it and see for yourself. :)

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Cottage Cheese Crab Bowl

This Cottage Cheese Crab Bowl is the perfect light, fresh, and filling lunch for summer. It also meal preps well, so pack a few to take to work for lunch! 

Course Lunch

Cuisine American

Total Cost $1.21 each

Prep Time 5 minutes minutes

Cook Time 0 minutes minutes

Total Time 5 minutes minutes

Servings 1

Calories 149.2kcal

Author Beth – Budget Bytes

Ingredients

• 1/2 cup cottage cheese $0.27
• 1/2 cup chopped cucumber $0.32
• 1/3 cup imitation crab $0.58
• 1/4 tsp everything bagel seasoning $0.02
• 1/4 tsp sriracha $0.02

Instructions

• Add the cottage cheese, chopped cucumber, and crab meat to a bowl. Top with everything bagel seasoning and a light drizzle of sriracha.
• Serve immediately, or refrigerate until ready to eat, up to four days.

See how we calculate recipe costs here.

Nutrition

Serving: 1bowl | Calories: 149.2kcal | Carbohydrates: 15.4g | Protein: 15.7g | Fat: 2.8g | Sodium: 710.4mg | Fiber: 0.8g

Want more bowl meals? Check out our bowl meal category! 

How to Make Cottage Cheese Crab Bowls – Step by Step Photos

Chop about a ½ cup cucumber. Depending on the girth of your cucumber, you may want to either halve or quarter the slices to make them bite-sized.

This is the imitation crab meat that I got at Aldi. You can usually find it in the seafood department in grocery stores, but at Aldi it’s with the seasonal refrigerated items. So I’m not sure if they’ll continue to carry this item forever.

And here is the everything bagel seasoning I used. I’ve used different brands and each seems to have a different salt content, so you may just want to add your seasoning to the bowl according to your tastes. I find that this one from Aldi has a lot more salt than the one from Kroger (I prefer the less salt version). 

To make the cottage cheese crab bowl, start with ½ cup cottage cheese, add ½ cup chopped cucumber, about ⅓ cup of the imitation crab, and then sprinkle on some of the everything bagel seasoning (I used ¼ tsp, but would have used more if it had less salt).

Finally, drizzle a little sriracha on top.

Then enjoy! This bowl meal preps really well, so feel free to make a few for easy grab and go lunches later in the week!

More Easy Bowl Meals

Sushi Bowls

$8.824 recipe / $2.21 each

Bún Chả (Vietnamese Meatballs)

$16.30 recipe / $4.07 serving

Teriyaki Meatball Bowls

$8.86 recipe / $2.22 serving

Spicy Tuna Guacamole Bowls

$8.05 recipe / $2.01 serving

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