October 15, 2013 Healthy Lunchbox

Today’s lunchbox was made up of leftovers from dinner the night before. I made one of our favorites, Cooking Light magazine’s Diner Meat Loaf Muffins. These little muffins are simple and an easy way to pack in extra veggies. I usually add carrots, onions, and bell peppers but since I only had an onion on-hand, I only added 1 veggie.

To make the corn, break the cob in half, place it in a microwave-safe bowl with about a tablespoon of water and cook in the microwave on HIGH for 2 minutes. The corn is sweet enough on its own to not need any additional salt or butter.

I’ve been asked quite a bit recently to share lunchbox ideas for adults and this is certainly one that would work for a person at any age. Just make sure to adjust the portions as needed. Adults, consider adding green beans or a side salad.

Today’s 5-minute lunchbox:
1 meatloaf muffin
1/2 corn on the cob
Fruit salad: pineapple, watermelon, honeydew
Milk

Update:
Throw away report: We spent the morning at the doctor so Ellie ended up not making it to school. However, the intention was to go so her lunchbox sat in the car for the 2-hours we sat in the doctor’s office. Sad to report we had to throw it away. On the bright side, Ellie did eat corn, meatloaf and roasted potatoes for dinner.