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.|
|.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|
|.2||red pepper cut into slices|
|1||mini wrapped cheese portion|
|5||fresh raspberries (5-10)|
|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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