School starts tomorrow, for students across Central Texas, which means it’s time to decide what to eat for lunch.
I’ve always preferred to brown bag it.
As a child, making my lunch meant I’d get to eat food I enjoyed and have treats to trade with classmates.
I only liked to buy my lunch when it was pizza day, but I always packed money for chocolate milk.
Brown bagging it also helped my parents save money and kept my brothers, sister and me involved in menu planning throughout the week.
As an adult, I pack food for the office so I stay on track with my diet, avoiding tempting fast foods and vending machine staples that easily undo the miles I walk on the treadmill.
One of my favorite lunches is a tasty turkey sandwich, because it’s easy to transport and eat. It pairs well with many simple side dishes, such as apple slices, mandarin oranges, carrot sticks, baked potato chips or Cheez-its, a favorite snack around the newsroom and most lunch tables I’ve eaten at over the years.
As I child, I would have skipped the avocado on the recipe below; but as an adult, I like dressing up my turkey sandwich with a California twist.
California-style turkey sandwich
- 4 slices oven roasted turkey breast lunch meat
- 1 slice Provolone cheese
- ¼ medium avocado, peeled, pitted, thinly sliced
- 2 tomato slices
- 2 romaine lettuce leaves
- ½ tablespoon spicy brown mustard (can use honey mustard or yellow mustard if you prefer)
- ½ tablespoon light mayo (if desired)
- 1 whole wheat sandwich thin
- Separate the sandwich thin in two halves.
- Layer the bottom half with lettuce, tomato, turkey, avocado and cheese.
- Spread mustard and mayo over top half of bread then flip atop the sandwich.
- Press together lightly and serve with some fresh fruit and your favorite baked chips.
— Adapted from Family Features recipe