Green Eggs and Turkey Pepperettes Lunch

By Sandra B – Toronto, ON
Green Eggs and Turkey Pepperettes Lunch
  • Prep Time: 15
  • Total Time: 20
  • Servings: 1

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About this Recipe

Green eggs make this sandwich fun. It's also nutitious and tasty.
Lots of veggies pack in extra fiber and nutrition for long lasting energy for growing bodies and eager minds.
What's not consumed at lunchtime can be taken to school for a late afternoon snack.


1 Hardboiled free range egg.
.25 Ripe avocado
.5 tsp red onion, finely minced
1 tsp minced fresh parsley
pinch garlic powder, to taste
1 tsp Fresh lemon juice
Salt and pepper, to taste
2 Boston Bib lettuce leaves, well washed and dried
2 slices of whole grain multi grain bread
2 Schneiders Pepperettes Turkey Sausage
2 small double vitamin C tomatoes
5 mini carrots
.2 red pepper cut into slices
1 mini wrapped cheese portion
5 fresh raspberries (5-10)
1 Banana
8 oz 2% milk, cold



Mash the hard boiled egg with the avocado

Add the lemon juice, onion, garlic, parsely, salt and pepper and mix well.

Place the lettuce leaves on the bread. Spoon the green eggs spread onto the bread and spread to the edges, evenly, and place the other bread on top.

Cut carefully into two pieces.

Place on the serving plate.

Arrange the pepperettes, red pepper slices, tomatos and mini carrots on the plate.

Add the mini cheese to the plate.


Add the raspberries to the plate.


Place the banana with the lunch plate.


Pour the milk into a glass.and place the glass of milk on the table with the other lunch items.

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