Search Results for: pizza pocket

Healthy Treat for Today: Homemade Pizza Pockets

Lunch time around here can be a hectic time…

These Pizza Pockets are a perfect treat that you can make ahead put in the freezer…then throw in the oven at lunchtime.

Here’s how I made these:

I used my regular pizza recipe…


3 1/2 cups whole wheat flour
1 teasoon sea salt
1 cup melted butter
1 cup plain yogurt

Stir ingredients together until thoroughly mixed. You can make these pockets right away, or you can allow this dough to soak for 12-24 hours in order to break down the phytates and make the grain more easily digestible.

Pizza Sauce

1 1/2 cups tomato sauce
1/2 teaspoon garlic powder
1 1/2 teaspoon oregano
1 1/2 teaspoon basil

Stir together and simmer for a few minutes.

Pizza Pocket Fillings

Grated mozzarella or white cheddar cheese, cooked hamburger, pepperoni, olives, peppers, mushrooms

To form a Pizza Pocket

Roll a small ball of dough into a circle. Place one tablespoon of pizza sauce in the center. Put in a small amount of your choice of toppings. Fold the dough in half. Use a fork to pinch the edges together.

Lay Pizza Pockets on a cookie sheet lined with parchment paper. Freeze for about one hour. Pop them off the cookie sheet and put them into a freezer bag…and back into the freezer.

Bake your Pizza Pockets

For frozen Pizza Pockets, bake in a 400 degree oven for 30 minutes. If the Pizza Pockets are thawed, bake at 400 degrees for 20 minutes.

I love the convenience of this nutritious “fast food”! Serve them with fruit and veggies(God’s fast food!)…and you’ve got yourself a quick and easy lunchtime treat!!

You’ll find more healthy treat recipes here.

Grocery List

Simple Pizza Chicken Bake

Once again, a Simple Recipe saves the day. Three cheers for Simple Pizza Chicken Bake! (Hip, hip…okay, let’s just get to the recipe.)


Truth: I have been too busy to cook lately. Why? Well, for one thing, I’ve been quite occupied by writing about how to put simple meals on the table.

Do not miss the irony of this.

Oh my dears. We hosted people for Thanksgiving, then turned right around and traveled to Kansas. We arrived home a few days later happy and tired, and very behind on all of our work. We began to play catch up while getting ready for Christmas and finishing up our kids’ semester of school work. Our youngest has been in our big downtown Christmas play, so we’ve been running to practices and performances and hosting family who came into town to watch. We hosted Christmas parties for two groups of college students, and enjoyed a big basketball triangular in town with the team our two middle boys are involved with.

Did I mention we’re getting ready to drive to California to see family at Christmastime?

All this fun in the midst of trying to keep up with everyday life has threatened to push me into the next level of crazy-head. (No one wants to see what that looks like.) So when Matt got home from his current job site one day last week and asked how he could help with dinner, I looked up from my computer (where I was editing a post about keeping dinner simple) and said, “I’ve been too busy writing about how to put food on the table easily to actually get food on the table. I love you. I’m hungry. Malachi needs to leave for practice in 15 minutes.”

Fun times. I have no recollection of what we actually ate that night. But no one starved, and I think I’m back on track this week to at least have the brain power to throw something in the crock pot or oven at a reasonable time.

Keep this new Simple Recipe in your back pocket. It truly is a no-brainer, and maybe it’s just me, but I think we can all use no-brainer recipes this time of year and always.

Simple Pizza Chicken BakeYum

5.0 from 2 reviews
Simple Pizza Chicken Bake
Serves: 4-6
  • 3 pounds boneless chicken breasts or thighs
  • 14 ounces pizza sauce
  • 2 cups shredded mozzarella cheese
  • 6 ounces sliced pepperoni
  1. Cut chicken into thin strips and spread them into the bottom of a 9x13 inch baking dish.
  2. Spread pizza sauce over the chicken.
  3. Sprinkle with cheese.
  4. Top with pepperoni.
  5. Bake, uncovered in a 400 degree oven for 30 minutes or until chicken is no longer pink.


I’m happy to report that the work I was behind on is almost caught up, and the work I’m trying to get ahead on is coming along at a nice pace. I got to a good enough point a few days ago that I told Matt, “Hey, I think I’ll be able to go to California with you for Christmas after all.” Now here’s hoping he gets all his work done so he can go too.

Other Simple Recipes I’ve Shared Recently:

If you haven’t joined Simple Meals, we invite you to come aboard! We’ll provide the plans. We’ll provide the recipes. We’ll provide the grocery list. All you have to do is take a deep breath and enjoy how simple your life in the kitchen has become! Join Simple Meals!


Barbecue Beef and Cheese Hot Pockets ~ The Make-Ahead Lunch Box

Hot pockets can actually be eaten cold. Who knew?

The Make-Ahead Lunch Box

When I asked you what you needed in a packed lunch, this is what you told me:

  • Quick and easy
  • Can be eaten cold
  • Hearty and filling

These Barbecue Beef and Cheese Hot Pockets are all that plus they are delicious. You can make them big or small, accommodating big or small appetites. They taste great hot or cold. You can make them ahead of time and pull them out as needed. They freeze well. What more do you need? Just the recipe I guess…

Barbecue Beef and Cheese Hot PocketsYum

Barbecue Beef and Cheese Hot Pockets ~ The Make-Ahead Lunch Box
Serves: 16
  • 2 pounds beef stew meat
  • 1 batch homemade barbecue sauce (more if you like)
  • 2 cups shredded cheese
  • 1 batch whole wheat pizza dough
  1. Place stew meat and barbecue sauce in a skillet.
  2. Cook on low heat for about an hour, stirring occasionally, until meat is cooked and tender.
  3. In the meantime, mix the whole wheat pizza dough and set it aside to rise.
  4. Once both meat and dough are ready, remove meat from the heat.
  5. Stir in cheese until it is melted.
  6. Divide dough into about 16 pieces.
  7. Roll each piece of dough into a thin circle.
  8. Spoon meat mixture into the center of the circle, then gather up the edges of the dough and pinch to seal.
  9. Place pinched side down on a baking sheet.
  10. Once all dough is filled with meat, allow the pockets to rise about 15 minutes more.
  11. Bake in a 375° oven for 15-25 minutes or until pockets are golden brown.

Barbecue Beef and Cheese Hot Pockets

This would be a great way to use up leftover roast beef. In addition, you can fill hot pockets with any variety of meats and cheeses. They are a great, versatile meal idea!


If you’re hitting the restart button with us this fall, I challenge you to find one recipe (maybe this Barbecue Beef and Cheese Hot Pocket recipe?) that you can make ahead of time and freeze. Having food prepared like this in the freezer is a life saver on busy days when you need a healthy meal quickly. You’ll find all of our Make-Ahead Meal recipes here.

Once you’ve completed the challenge, come back to this post and leave a comment letting us know what you made. Can’t wait to hear!

Whole Wheat Calzones

We have some lovely friends in town that make delicious homemade pizza. Their last name is “Tandy”, and because they have made their awesome pizza for so many, most people around here who know and enjoy their pizza lovingly call it “Tandy Pizza”. If you say, “We’re going to have Tandy’s Pizza for lunch,” everyone will get excited. This family has turned their pizza into a ministry, feeding loads of teenagers each week, making their pizza for large groups, baking it for kids at church camp, and the list goes on. Everyone loves the Tandys and their pizza ministry.

Well, a few weeks ago, I finally perfected my own homemade whole wheat pizza crust, and then adapted it to make calzones for a quick, grab and go meal. Malachi, our seven year old, took one bite of his and excitedly declared it to be “as good as Tandy Pizza!”. Now that is quite an honor.   Ever since, Malachi has been calling these calzones “Tandy Pockets”. It seems as though the Tandys are getting the credit for allllll my hard work, but hey, I’m okay with that.   (And P.S. it doesn’t really take a lot of hard work to make these. I just wanted to sound momentarily pitiful.)  ;)

How to Make Whole Wheat Calzones

Whole Wheat Pizza DoughYum

5 cups whole wheat flour (I use freshly ground flour from hard white wheat)
1 teaspoon sea salt
4 1/2 teaspoons active dry yeast (or 2 pouches)
2 cups warm water (The water should feel warm to the touch, but  not burn your finger. How’s that for a specific temperature. This is how thorough I am…)

Mix all ingredients together, knead for 3-4 minutes, then allow the dough to “rest” for about 10 minutes (give or take). Use the dough to make two pizzas, baking for about 25 minutes each. (More specific pizza instructions coming eventually). :)

To make Calzones:

Prepare filling ingredients your family enjoys (sauce, shredded cheese, meat, peppers, olives, veggies, etc.).

Divide prepared dough into 18 balls. Roll each on a well floured surface.  Top with pizza filling of choice.

Fold pocket in half and pinch ends together. Place each calzone on a baking sheet until pan is full.

Bake the pan of calzones at 375° for about 25 minutes or until calzones are golden brown. Makes about 18 calzones. Serve immediately. Or, allow the calzones to cool completely, then refrigerate or freeze them to serve another time. To reheat, place cold or frozen calzones in an oven or toaster oven for 8-15 minutes or until they are heated through.

You can also freeze these before baking if you prefer. Simply place the raw, shaped calzones on a baking sheet and freeze immediately after forming. Transfer frozen calzones into a freezer bag. Bake directly from frozen state in a 375° oven for 25-35 minutes or until golden brown.

Making these Tandy Pockets Whole Wheat Calzones is super easy, and a perfectly wonderful “Make Ahead Meal“. What are your family’s favorite pizza pocket fillers? And oh yes, these would be perfect for meat and cheese pockets, breakfast pockets, and what else can you think of?


My Favorite, Versatile Whole Wheat Dough

You’ve been seeing this same dough recipe pop up over and over as I post new recipes. It has definitely become my go-to dough recipe for quick, kid-friendly meals that are also healthy. I decided today to highlight and feature my friend, The Versatile Dough. He (she?) is a winner in my book and can multitask in my kitchen to create all kinds of wonderful food.

I guess that must mean that this dough is definitely a “she”. He’s can’t multitask as well as she’s can. This is not an insult to the he’s – no not at all. I’m thankful that God made males able to focus on one thing well.  We females can multitask so well, it’s sometimes hard for us to focus on just one thing. Trust me, I’m a she. I know these things. (See, like right now I’m typing this, thinking about the meat thawing in my kitchen for lunch tomorrow, making a plan for what to do with the apples on my porch and creating a chore list for my kids – all at the same time. It’s amazing that my post makes any sense at all. Case in point. So far, this post hasn’t made a whole lot of sense. After all, I’ve just assigned a gender to my whole wheat dough.)

So back to my point, because surprisingly, I really do have one. I love this Whole Wheat Dough. I use it a lot. I think you will love it too.

Versatile Whole Wheat DoughYum

3 to 3 1/2 cups whole wheat flour (I use freshly ground hard white wheat flour)
1 teaspoon sea salt
1 cup butter, melted and cooled
1 cup plain yogurt

Mix all ingredients and knead together until a nice dough has formed. (If you’re using store-bought flour, you will probably not need all 3 1/2 cups of flour.)  You can roll out and use this dough right away, or you can allow it to sit on the counter-top overnight (covered) in order to break down the phytates in the wheat and make it more digestible.

If you do allow the dough to sit overnight, it is best to knead this dough for several minutes before you try to roll it out. :)

What to Make With This Versatile Whole Wheat Dough

(Click on the links above the pictures to find the specific recipes.)

Pizza Crust



Pigs in a Blanket

Mini Apple Pies and Pockets


Pizza Pockets


I bet if I think real hard, I can come up with several more ways to use this dough. Have you tried making this dough before or any of the above recipe ideas? You MUST try it – it’s buttery, flaky, healthy, tasty and EASY!

And if you think I’m weird calling my dough a “she” you should hear me talking to my frozen/thawing chickens as I prepare them for soup. Wouldn’t you just like to be a fly on the wall in my kitchen sometime? Oh the things you would learn about me then. ;)

Healthy Homemade Pigs in a Blanket

Pigs in a Blanket

Have I ever told you about the trophy I won back when I was in high school? I’m not very athletic, so I hope you aren’t imagining some sport trophy. If so, you’re going to be rather disappointed, although amused, I’m sure.

My trophy proudly displayed a golden pig. Don’t laugh. It had a wooden base and stood about 15 inches tall and there at the top was a golden hog that was probably around 3 inches long. Oh how I wish I still had it so that I could take a picture to show you. Wait – what did I just say? Do I really wish I still had my pig trophy? Why? So that I could use it to decorate my living room? (Precious Moments figurines, family pictures, pig trophy…)  Yes, I think I’m glad my golden swine got misplaced.

In case winning pig trophies aren’t common where you’re from, let me explain my prize. I was a farm girl and we were involved in 4-H. Each year, we raised pigs to take to the fair. One year, my pig won Reserve Grand Champion. It was a proud moment – and also a little embarrassing because well, what teenage girl do you know that can truly appreciate being awarded with a trophy of a pig? The only one at the fair more excited/embarrassed than me was my brother. His pig took the Grand Champion prize, so his pig trophy was even bigger than mine. Yep, those were some pigs.

Kind of makes you want to read Charlotte’s Web again, doesn’t it?

I say all of that to say: “I had a pig trophy and you didn’t, neener-neener-neeeeeener.”

Just kidding. (Even though it’s probably true – neener-neener.)

But really, I just wanted to share a new idea I’ve come up with for making a healthy variety of Pigs in a Blanket. I don’t want to get all “farm animal technical” here on you, but even though these are called “Pigs in a Blanket”, there’s actually no pork in these. I prefer my hot dogs to be all beef, no nitrate, no nitrite, no nootrote (I made that one up) and otherwise as healthy as a processed meat can possibly be. But to call these “Cows in a Blanket” – well, that just does nothing for me. It doesn’t sound nearly as cute. And really, these treats do look like little pigs wrapped up taking a nap. As we all know, pigs are always willing to be swaddled. I know my 4-H pigs always went directly where I told them to go. (bah)

Healthier “Pigs in a Blanket”Yum

3 1/2 cups whole wheat flour
1 teaspoon sea salt
1 cup melted butter
1 cup plain yogurt
16 beef hotdogs, cut in half (I buy Applegate Farm Beef Hotdogs from Azure Standard)
32 small pieces of cheddar cheese (optional)

That dough recipe may sound a bit familiar. It’s my go-to recipe for Homemade Pizza Pockets, Homemade Poptarts and a variety of other goodies that require a flaky, buttery crust.

Mix flour, salt, butter and yogurt together. Knead ingredients together on a floured countertop until the dough is ready to be rolled out. Use a floured rolling pen to roll the dough to a 1/8 inch thickness. Use a knife to cut the dough into 32 rectangles.

Place one piece of cheese (if desired) and one hotdog half on each rectangle.

Roll it up and place it on a well buttered baking dish. Bake at 350° for 30 minutes or until the crust is lightly browned.

My kids especially like the Pigs in a Blanket made with cheese. These warm up great as leftovers and can be frozen. (I’d bake them first before freezing, then pull them out and rewarm them in the oven for a few minutes.)

I’m posting this recipe as a part of our Funky Fresh Kitchen series to remind us all that you can make all kinds of great dishes that are kid friendly and fun AND healthy!

Tell me all about your trophies, pigs, brothers, athleticism (or lack thereof), carrot sticks, or anything else remotely relating to this post. Your comment is your entry for a chance to win one of five $10 gift certificates to the Heavenly Homemakers Shop.

Homemade Healthy Poptarts

Yay…the promised homemade poptart recipe!!

Homemade Poptarts

I truly don’t like boxed poptarts…blech. But these I DO  like…which is why I hesitate to even call them poptarts. Can we call them Delightful Little Jelly Pastries? Maybe we could call them Flaky Fruity Melty Yumminess?

At our house, I suppose I’d have to call them “Gone“. Or “The Empty Plate“. They don’t last long.   :)

For the crust, I found that using the same recipe I use for my Homemade Pizza Pockets and Mini Apple Pies works the best. Buttery and flaky…and oh so easy.

Homemade Healthy PoptartsYum

5.0 from 1 reviews
Homemade Healthy Poptarts
Serves: 15-20
  • 3½ cups whole wheat flour
  • 1 teaspoon sea salt
  • 1 cup melted butter
  • 1 cup plain yogurt
  • About 5 ounces of 100% fruit jelly or jam - any flavor you like!
  1. Begin by mixing the flour, salt, butter, and yogurt.
  2. Knead the dough just a little bit to make it nice and workable.
  3. Roll out the dough on a large, well floured surface.
  4. Use a knife to cut the dough into the desired poptart size you would like.
  5. Place about a ½ teaspoon of jelly on ½ of the dough rectangles (squares?).
  6. Spread the jelly around, leaving the edges free.
  7. Find a second square or rectangle or thingamajigger that matches closely with each jellied one.
  8. Place it on top and use a fork to seal the edges.
  9. Lay each poptart in a single layer on a baking sheet.
  10. Bake in a 350° oven for about 25 minutes or until the crust is lightly browned.

This recipe makes around 15-20 poptarts, depending on how big you make them.

I have found that making them ahead of time and then putting them in our toaster oven to re-heat makes for a very fast and popular breakfast! These CAN be frozen as well. Bake them first, let them cool and the freeze until you’re ready to re-heat and eat!

Is it just me, or is it more than a little bit tempting to reach through the screen to lick the jelly oozing out of that poptart?

Edited to add:  Many of you who are new to this site are commenting that while this is a healthier poptart, this isn’t necessarily a healthy breakfast. Sure, good point. I totally hear what you’re saying. This was a reader requested recipe. Many are taking baby steps toward better nutrition and working their way “out of the box” when it comes to feeding their families. If you’re looking for a healthier variety of Poptart…this is your recipe. If you’re looking for a special treat for your family…here you go. If you’re looking for a well balanced diet…don’t eat these Poptarts for every meal.    :)

Want to see my menu plans to know how I feed my family regularly? I’d love for you to click over and take a peek!! Maybe you’ll even find more recipes you’re interested in!!

Mini Apple Pies (A Part of This Complete Breakfast)

Who decided that sugar coated sugar dobbers and frosted sprinked poptarts were the best way to start the day? I also want to know why the aforementioned choices…or a pancake drenched in syrup is considered a great breakfast food…yet an apple pie is considered to be a dessert.

Remember, I like to think outside the box when it comes to breakfast. I’m all about Giant Breakfast Cookies, Breakfast Cake, Funnel Cake, Whole Wheat Donuts…and if you recall…even Homemade Ice Cream for breakfast. And what about our Valentine’s day Peach Cobbler? Yes, I think breakfast should be enticing, delicious, nutritious and sometimes even fun. And I think Apple Pie should be okay to eat for breakfast.

This Mini Apple Pie recipe is a new one I’ve come up with as I work on creating more Healthy Make-Ahead Meals. These freeze well (unbaked) – then you can just pull out a little pie (or 3) per person and bake.

Make them for breakfast…and your family will smell them baking, jump out of bed and come running into the kitchen and plow you over onto the kitchen floor (out of joy and love of course).

You can make these a couple of different ways:  Mini Apple Pies, or Apple Pie Pockets…depending on what works best for you. I use the same crust recipe I use for my Homemade Pizza Pockets. Follow the same instructions for the pizza pockets to create an Apple Pie Pocket


The following directions are for Mini Apple Pies:


3 1/2 cups whole wheat flour
1 t. sea salt
1 cup melted butter
1 cup plain yogurt

Stir ingredients together until thoroughly mixed. Use the dough right away to create pockets or pies…or let the dough sit overnight on the countertop to break down the phytates and make the grains more digestable. This dough is MUCH easier to work with if you work it like playdough in your hands a while before you try to roll it out.


3 pounds of apples – about 11-12 smallish apples (any kind you like)
1/4 – 3/4 cup sucanat (your preference)
1 Tablespoon ground cinnamon


1/2 cup whole wheat flour
1/2 cup rolled oats
2-4 Tablespoons sucanat
3 Tablespoons melted butter

To make Mini Apple Pies:

miniapplepies1smPeel apples and cut them into bite sized chunks.

miniapplepies2smAdd sucanat and cinnamon.

miniapplepies3smStir well and cook over medium heat until apples are
tender and a syrup has formed (about 10 minutes).

miniapplepies5smIn the meantime, separate dough into 21-24 pieces.
Roll each piece into a little circle with a rolling pen.
As you can see, I am NOT a perfectionist. If I was making these for a
ladies’ brunch or something…I might take the time to make them pretty.
But for my family of boys?
Do you think they really care if their pies are pretty?
They eat them in three minutes flat. Thus my sloppy dough squishing.

Squish (or place nicely) your dough circles into well buttered MUFFIN PANS. Using a muffin pan for these Mini Apple Pies eliminates the need to go buy 24 little mini pie pans.

miniapplepies4smFill each (unbaked) crust with apple pie filling.

miniapplepies6smIn a bowl, stir together topping ingredients until the dry ingredients are moistened.
I find that melting the butter and stirring it into the flour, oats and sucanat makes a great crumb topping…much less effort than “cutting in the butter”.

miniapplepies7smSprinkle topping all over the top of your little pies.
Try if you can to be as messy about this process as I am. Sheesh.

Freeze your pies in your buttered muffin pans for a couple of hours.

miniapplepies8smRemove your muffin pans from the freezer and allow them to sit on the counter for 10-15 minutes.  Use a fork to gently pry the pies out of the pan. Place them carefully into freezer bags and put them bag into the freezer.

To bake your Mini Apple Pies:

Take desired number of pies out of the freezer and place them on a baking pan. Bake in a 375° oven for 35-45 minutes. You can let them thaw first if you want…but I find that the frozen pies bake just fine!


And now I’d like to point out that (depending on how much you use) there is about 1/2 cup of sucanat divided by 24 little pies…making this a very healthy, very low in sugar breakfast. Much less even than my Applesauce Bread or something otherwise considered a breakfast food.

Bring on the Breakfast Pie! Shucks…maybe we should even serve it with Ice Cream!

What’s your opinion about serving cobbler or pie for breakfast? Do I sound like a weirdo?  (Wait, don’t answer that.)

Need more healthy and family friendly breakfast recipes? I’ve got a whole page of ’em here! And yes, would you believe…you can easily make Homemade Poptarts!!

Granola Bar Cups – a Brilliant Way to Make Granola Bars To-Go!

If all the brilliant people continue to share all their brilliant ideas, we will never run out of great ways to improve our lives in the kitchen and the ways we feed our family.

This time, we’re learning (from wonderful readers like you!) that we can follow my well-loved Chewy Granola Bars recipe, but instead of making them into bars as normal, we can press them into muffin cups. Need to pack them into a lunch box or be able to easily offer a single serving to cut down on the mess?

Try these Granola Bar Cups!

granola cups2

Recipes that work fantastically with this Granola Bar Cup idea are:

These are both no-bake recipes, which makes them very fast to put together.

The beauty of both of these recipes is that you can make them according to your family’s preferences and allergy needs. The Coconut Fudge Bars are much lower in sugar than other recipes, so I stick with that one now. If you need to use gluten free oats, you can. If you need to avoid peanuts, use another nut butter or sunbutter. The recipes are very forgiving, very quick to make, and very fun.

But even more fun is that you can press the mixture into muffin cups for easy transport and lunch box packing!

Granola Cups

Once they have chilled, you can slip one into a baggie and pack it to-go.

Easy Granola Bar Cups

If you’re thinking to yourself, “Wow, those look like high sugar No-Bake Cookies I love,” you’ll be happy to know that they taste a lot like the beloved cookie we’ve all grown up loving. The difference is that we can eat these made with healthier ingredients and way less sugar. How fantastic is this?!

Thanks to all who shared this fun Granola Bar Cup idea!

Free Download - Lunch Box Cards

Want something else fun to pack into a lunch box?

Check out these great ideas and recipes that are great for the lunch box!

Great Lunch Idea! Black Bean Salsa

When you’re trying to eat a healthy diet, figuring out exciting lunches can be a challenge. And if you are trying to pack a healthy lunch to take to school or work, it can be even more of a challenge. This yummy Black Bean Salsa is delicious, good for you, and super easy to put together.

Pack it up “to go” with some blue corn chips, some fruit and a Peanut Butter Honey Bar, and you’ve got a great lunch that’s easy to take anywhere.

Black Bean SalsaYum

Great Lunch Idea! Black Bean Salsa
Serves: 6-8
  • 1 cup dried black beans
  • 5 tomatoes, diced
  • 1 small onion, chopped fine
  • 1 cup frozen corn, steamed and cooled
  • ¼ cup chopped cilantro
  1. Soak beans in water overnight.
  2. Drain and cover with fresh water in saucepan.
  3. Bring to a boil, then simmer for 45 minutes.
  4. Drain.
  5. In large bowl, mix together beans, tomatoes, onion, corn and cilantro.
  6. Stir together.
  7. Store in refrigerator.
  8. Serve with corn chips or baked tortilla chips.


Make this salsa even easier by using canned black beans and canned corn…then all you have to do is quickly throw all the ingredients into a bowl and stir!

Mmmmm…I LOVE this stuff!

Need more “to go” lunch ideas?

The Make-Ahead Lunch Box

Look through all the recipes listed in our Make-Ahead Lunch Box series. Lunch can be so much more than a sandwich and carrot stick! All of the ideas will work great to make ahead, then pull out to pack for a lunch.