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2 5 easy lunches using egg salad for school or the office. High in protein, vegetarian, and easy to make lunch ideas.

5 Healthy School and Office Lunch Ideas with Egg Salad

What do you do when you have eggs about to go bad? You boil them and make egg salad! And make enough to enjoy it all week! Today I’m sharing five healthy school and office lunch ideas with egg salad!

5 easy lunches using egg salad for school or the office. High in protein, vegetarian, and easy to make lunch ideas.

5 easy lunches using egg salad for school or the office. High in protein, vegetarian, and easy to make lunch ideas.

What’s great about this post is that you can make perfect, easy to peel, hard boiled eggs and use them up to make egg salad for the week. Fresh eggs are not for boiling! Yep, that’s right. The best time to boil eggs is when you think they are going bad.

Making 5 different lunches with minimal ingredients that offer enough variety is quite simple. Check out this video for the inspiration.

Related: Top 5 Lunchboxes We’ve Tested

I don’t like eating the same thing day after day, and I know my kids don’t either. Nor do I want them getting bored with their food. So I have created a few videos for you on how to take some staple lunch items and create meals for the week.

For more meal ideas to help you add variety to your office and school lunches, head over to our meal plans page.

The 5 ideas to use Egg Salad include:

5 easy lunches using egg salad for school or the office. High in protein, vegetarian, and easy to make lunch ideas.

Classic Egg Salad Sandwich with Bacon

Use your favorite bread for this sandwich, add some lettuce on each side of the bread, this helps to keep your bread from getting soggy in the lunchbox, and top with two or three scoops of egg salad. If you love bacon like my kids do, adding two slices of bacon makes this sandwich the lunch version of bacon and eggs.

 

5 easy lunches using egg salad for school or the office. High in protein, vegetarian, and easy to make lunch ideas.

Celery Logs with Egg Salad & Olives

These celery logs are a fun crunchy way to eat egg salad. You can make these as a full lunch or even as a snack after school. Fill some celery sticks with egg salad and place a few sliced olives on top! It’s that simple. Add some fruit and extra veggies on the side and another lunch is complete.

 

 

5 easy lunches using egg salad for school or the office. High in protein, vegetarian, and easy to make lunch ideas.
Avocado Stuffed with Egg Salad

This Avocado Stuffed with Egg Salad is one of my husband’s favorite lunches to bring to the office. It is full of protein and healthy fats, which help hold him over through the day. The best part, you can change this one idea up as well, just change the toppings, a little creole seasoning, tomatoes, olives or even some crumbled bacon.

 

5 easy lunches using egg salad for school or the office. High in protein, vegetarian, and easy to make lunch ideas.

Tomatoes Stuffed with Egg Salad

A lighter version of the above avocado stuffed with egg salad. This is a delicious way to eat egg salad, and for those bigger appetites, you might want to make two.

 

 

 

 

5 easy lunches using egg salad for school or the office. High in protein, vegetarian, and easy to make lunch ideas.Egg Salad Wrap

My kids love hand-held foods in their lunchbox and this wrap is a simple way to get my kids to eat more veggies and protein in their school lunch. Use your favorite tortilla and chopped veggies, scoop in some egg salad and you have a delicious and filling meal for lunch.

 

 

Instead of trying to send turkey today, tuna tomorrow and ending the week with PB & J because we get lazy, try using one lunch staple a week and use these great tips!

Plus, if Egg Salad isn’t your thing, check out how to use turkey five ways and chicken salad five ways or even hummus five ways to keep lunch interesting all month long.

What would your kids love to eat every day for lunch?

2 Egg salad is a classic lunch staple. You can use it in sandwiches, wraps, or even as a dip for crackers or veggies!

Healthy Lunch Idea: Mayo-Free Egg Salad

If you’re looking for an easy, allergy-friendly lunch idea, we’ve got you covered with this Mayo-Free Egg Salad!

Egg salad is a classic lunch staple. You can use it in sandwiches, wraps, or even as a dip for crackers or veggies!

Egg salad is a classic lunch staple. You can use it in sandwiches, wraps, or even as a dip for crackers or veggies! But many store-bought (or even homemade) egg salads use mayonnaise, which can contain raw eggs. That can be a problem! There’s also a ton of other nasty ingredients in mayonnaise that we try to avoid most of the time.

This Mayo-Free Egg Salad is the solution! It has the same classic taste of traditional egg salad without the raw eggs. You can make a big batch at the beginning of the week for easy lunch packing.

Related: Top 5 Lunchboxes We’ve Tested

You can check out how to make this easy Mayo-Free Egg Salad on my YouTube channel! You’ll see just how simple the recipe is.

Healthy Lunch Idea: Mayo-Free Egg Salad

Egg salad is a classic lunch staple. You can use it in sandwiches, wraps, or even as a dip for crackers or veggies!

This recipe is from Laura’s Cookbook, The Best Homemade Kid’s Lunches on the Planet.

  • Author:
  • Yield: 4 servings

Ingredients

  • 8 hard-boiled eggs, diced
  • 2 tablespoons yellow mustard
  • 1 1/2 teaspoons paprika
  • 1/3 cup plain Greek yogurt (or mayo)
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 8 thin slices oven roasted turkey, rolled up
  • 2 whole wheat pita rounds, cut into wedges

Instructions

  1. In a medium bowl combine hard-boiled eggs, yellow mustard, paprika, Greek yogurt, salt, pepper, and chives. Refrigerate for at least an hour or overnight.
  2. Roll up turkey slices and cut pita wedges.
  3. Assemble 1/4 of the egg salad into a divided lunch container along side the turkey slices and pita wedges.

 

9 how to cook spaghetti squash

How to Cook Spaghetti Squash

Have you heard of spaghetti squash? Do you know how to cook it?

how to cook spaghetti squashSpaghetti Squash is a delicious vegetable that makes the perfect complement to a meal. For those looking for a noodle substitute because you eat gluten-free or are looking for a healthy, low-carb and low-calorie option, Spaghetti Squash is the answer.

It can be baked, boiled, steamed, microwaved, or even cooked in the crockpot. However you choose to make it, this thriving veggie is rich in folic acid, potassium, and vitamin A. When cooked, the flesh comes out in strands that resemble spaghetti—thus the name, spaghetti squash.

Here at MOMables, we’re always looking for ways to help you live more efficiently and healthfully. This is the goal of our weekly lunch menu plan, which helps you pack healthy lunches fast for your family.

Here are my three favorite ways to cook spaghetti squash: Many leave the squash whole when baking in the oven or cooking in the microwave. I find that it cooks faster and more evenly by slicing it in half lengthwise first. 

  1. Oven Method—Begin by preheating your oven to 400F. Wash the outside of the squash before slicing it lengthwise. Remove the seeds by scraping them out. Rub a bit of olive oil onto the flesh of each squash half, then season them with a bit of salt and pepper. Place each half flesh-side down into a baking dish, and bake for 45 to 55 minutes. When it’s done, the flesh will be tender and begin to pull apart with a fork easily into the spaghetti-like strands.
  2. Microwave Method—Begin the microwave method the same as the oven by washing the outside of the squash, then slicing it lengthwise and scraping out the seeds. Place one half of the squash in a microwaveable dish that is at least a few inches deep. Fill the inside of the cavity of the squash with water and place the other half on top, matching the sliced seams of the squash. Microwave for 10 minutes, or until the skin is soft. Let it  cool, then begin to pull the flesh apart with a fork for serving.
  3. Crockpot (Slow Cooker) Method—Wash the outside of the squash, then pierce the outside of the skin with a sharp knife five or six times. Place it in the crockpot with 1 1/2 cups of water (increase to 2 cups if you’re cooking two squashes side by side), and cook on high for 3 to 4 hours or on low for 6 to 7 hours.

Watch this video for more tips and to see just how easy!

There you have it! It’s that simple!

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