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Gluten-Free School Lunch Ideas:  Week 4

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Courtesy of Rudi's Gluten-Free Bakery

 

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Monday: Fiesta Burrito

Ingredients:

  • Rudi’s Gluten-Free Fiesta Tortilla
  • Fresh veggies
  • Pinto beans, pureed
  • Salsa or your favorite gluten-free dressing

Directions:

  1. Combine veggies and pinto beans in a bowl. Add salsa or dressing and stir to combine.
     
  2. Lay our tortilla flat. Pour veggies and beans onto center of tortilla. Spread out leaving room at the edges.
     
  3. Starting at the bottom, roll up the tortilla, making sure to tuck in the sides.

Tuesday: Cinnamon PB&J

Ingredients:

  • Rudi’s Gluten-Free Cinnamon Raisin Bread
  • Peanut butter
  • Gluten-free fruit spread

Directions:         

  1. Spread peanut butter on each slice of bread.
     
  2. Spread fruit spread over each slice.
     
  3. Put slices together and slice into triangles.

Wednesday: Veggie Pizza

Ingredients:

  • Rudi’s Gluten-Free Pizza Crust
  • Gluten-free pizza sauce
  • Gluten-free shredded cheese
  • Fresh veggies

Directions:

  1. Put pizza sauce, then cheese then fresh veggies on Rudi’s Gluten-Free Pizza Crust.
     
  2. Place in the oven following package directions.
     
  3. Slice and place two pieces into your kiddo’s lunch box!

Thursday: Tuna Melt

Ingredients:

  • Rudi’s Gluten-Free Original or Multigrain Bread
  • Organic tuna
  • 1 TBSP mayo
  • ½ apple diced
  • 1 slice of Provolone cheese

Directions:

  1. Mix tuna, mayo and apple into a bowl.
     
  2. Place tuna onto one side of Rudi’s Bread.
     
  3. Place Provolone cheese over tuna and place in the microwave for 15-20 seconds to let the cheese melt.
     
  4. Place the second piece of bread over it and pack up for a tasty lunch.

Friday: Tomato Soup and Grilled Cheese

Ingredients:

  • Rudi’s Gluten-Free Original or Multigrain Bread
  • Homemade or canned gluten-free tomato soup
  • 2 slices of cheese
  • 2 TSP butter

Directions:     

  1. Put warm soup into a thermos.
     
  2. Spread butter onto one side of two slices of bread.
     
  3. Put first slice in pan, butter side down. Put cheese over that piece and top with second slice butter side up.
     
  4. Let it cook 2-4 minutes on each side until bread is golden and cheese is melted.

 

 

 

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