This is a sponsored post, but all opinions are my own.
Is everyone adjusted to school now?
We pretty much are but I feel like I’m forever looking for ways to really streamline to lunch making process.
So I’m trying to find things that I can either make ahead of time or that are just easy to grab and put in a lunchbox without much fuss. But I also want things that are going to keep my kids full throughout the day.
Part of what’s making my life super easy when it comes to lunches are these Yoplait yogurts. The Yoplait multipacks recently got a makeover that includes an easy open top so you (or your kids) can see which flavors are left and easily grab them from the fridge.
I picked up the Strawberry and Peach package and a package of all Strawberry at Walmart to get us started this school year. My kids love both flavors and they’re super quick to pop in the lunchbox with an ice pack to keep it nice and chilled.
They also make great snacks after school when your kids need something super quick because they cannot wait longer than 2 minutes to get outside and play with their friends.
I’ve made these Chicken Bacon Ranch Pinwheels several times since my kids went back to school. They are super easy to make ahead of time and then I slice them and store them in the fridge so that all I have to do is pop 5 or 6 slices into a small container and toss it into the lunchbox with the yogurt and the ice pack and a couple other things.
I know that making a sandwich in the morning isn’t a huge deal but man, at 6:30 in the morning it’s just nice to have something already prepped and ready to go.
My kids love them. The boyfriend even comes home from work and swipes a couple slices whenever I have them in the fridge.
- 1 8-ounce block cream cheese
- 1 tablespoon dry ranch dressing mix
- 1 tablespoon milk
- 8 slices bacon cooked and crumbled
- 1 cup cheddar cheese shredded
- ⅓ cup green onion thinly sliced
- 8 burrito size flour tortillas
- ½ pound deli sliced chicken
In the bowl of a stand mixer fitted with a whisk, beat cream cheese, ranch dressing mix, and milk until combined and smooth. Beat in bacon, cheddar cheese, and green onion, just until everything is incorporated.
Spread a heaping tablespoonful of the cream cheese mixture onto each tortilla. Lay 3 or 4 slices of chicken on top and roll tightly. Refrigerate for an hour before slicing and serving.