Make the grade with back-to-school lunches

Published 7:57 pm Friday, August 3, 2018

Back-to-school time means it’s back to being busy before, during and after school, so it’s time for parents and kids to create new routines. From early wakeup calls to shuttling kids to school and activities, ease the morning mayhem by incorporating a simple meal-planning strategy.

As a parent, look for fresh, make-ahead options your kids will enjoy. Serve up lunchbox love by mixing up the classic sandwich with a spin on sushi in this Bento Box Lunch recipe. It’s a creative way to deliver nutritious, wholesome ingredients that will make the whole lunchroom drool. Plus, it’s something you can take for lunch too.

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Bento Box Lunch

Recipe courtesy of Chef Alyssa, ALDI Test Kitchen

Prep time: 10 minutes

Cook time: 30 minutes

Total time: 40 minutes

Servings: 4

Sushi Roll

4 slices SimplyNature Knock Your Sprouts Off Sprouted Low Sodium 7 Grain Bread

4 slices Lunch Mate Never Any! Turkey

1 teaspoon Burman’s Yellow Mustard

1/2 avocado, sliced

1 mini cucumber, cut into 3-inch-by-1/4-inch sticks

Quinoa Salad

1 cup SimplyNature Organic Quinoa, cooked

1/4 cup Southern Grove Sliced Almonds

2 mandarin oranges, peeled and separated

1/4 cup Southern Grove Dried Cranberries

3 bunches green onions, sliced

1 teaspoon Carlini Pure Olive Oil

Stonemill Iodized Salt, to taste

Stonemill Ground Black Pepper, to taste

Broccoli Salad

1 large head broccoli, chopped

1/4 cup Southern Grove Sliced Almonds

1/4 cup Southern Grove Dried Cranberries

1 teaspoon Fusia Soy Sauce

1/2 cup Friendly Farms Vanilla Nonfat Greek Yogurt

Stonemill Ground Black Pepper, to taste

Cinnamon Apples

1 Granny Smith apple, sliced

1 tablespoon Nature’s Nectar Lemon Juice

1 teaspoon Stonemill Ground Cinnamon

To make sushi roll: Trim crust from bread. Using rolling pin, roll out bread slices to 1/8-inch thickness. Top with turkey, mustard, avocado and cucumber. Roll into cylinder, wrap with plastic wrap and cut in half.

To make Quinoa Salad: In medium bowl, combine quinoa, almonds, oranges, cranberries, green onions and olive oil; season to taste with salt and pepper.

To make Broccoli Salad: In medium bowl, combine broccoli, almonds, cranberries, soy sauce and yogurt; season to taste with pepper.

To make Cinnamon Apples: Toss apples with lemon juice and cinnamon. Place in sandwich bags and wrap tightly.

Organize equal amounts of “Sushi Rolls,” Quinoa Salad, Broccoli Salad and Cinnamon Apples in separate bento box compartments.