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Lunch Meal Prep Box

Are you ever in a hurry to get out the door in the morning for work? If there isn't any leftovers prepacked in the fridge for my hubby he'll leave for work without bringing his lunch. This means come lunch time he'll be going through a fast food drive thru to grab something quick. Not only can this add up and hurt your food budget but it's not necessarily the healthiest thing in the world. 

In an effort to save more money and eat healthier I started making prepacked lunch or bento boxes. I only premade 4 at a time because I will eat them too. If there isn't any leftovers in the fridge for my hubby to take with him he can grab one of these boxes and one of these breakfast burritos and he's good to go for the day. 

Feel free to play around with the ingredients. Shop the sale items and be willing to swap something if it's cheaper than what I made below. The ones I made are about 420 calories a box with about 27 grams of protein. If you aren't a ranch dressing fan then try hummus with the carrots. 

Lunch Meal Prep Box
Makes 4 Boxes
  • 4 divided storage containers 
  • 1 (7.5 oz) pkg Oscar Mayer carving board chicken or turkey 
  • 4 hard boiled eggs
  • 4 sharp cheddar cheese snack blocks 
  • 2 large apples, cut into 16 slices each 
  • 8 whole large carrots, cut into sticks 
  • 1/4 cup lemon juice
  • 4 cups water 
  • 1/2 cup fat free half and half
  • 1/2 cup light mayonnaise
  • 1/2 cup light sour cream
  • 3/4 tsp dried dill 
  • 1/2 tsp dried parsley
  • 1/2 tsp garlic powder
  • 1/4 tsp salt
  • 1/4 tsp onion powder
  • 1/8 tsp ground black pepper 
  1. Slice both large apples into 16 thin slices each. You should have 32 slices of apple. Place apple slices in a large mixing bowl. Cover with 4 cups of water and add 1/4 cup lemon juice. Stir to mix and allow to soak for about 5 minutes. 
  2. In a medium sized mixing bowl add the sour cream, mayonnaise, half and half, dill, parsley, garlic powder, onion powder, salt and black pepper. Stir to combine. Add 2 tablespoons to each container in the smallest divided area. Pour the rest of the ranch into a mason jar with a lid and store in the fridge for another meal or snack. 
  3. In the divided area next to the ranch dressing divide the meat evenly between all 4 boxes. Add 1 cheese block to all 4 boxes next to the meat. Place 1 hard boiled egg into each box. 
  4. Add carrot sticks (2 whole carrots per box) to each box in the largest divided section. Remove sliced apples from lemon water and place next to carrot sticks. 
  5. Cover containers with their lids. Stack in fridge and use within 3-4 days. 


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