Protein Lunch Boxes
12.85 g
Protein
267
Calories
39.52 g
Carbs
6.95 g
Total Fat
1 oz
EQ WGR Grain
1 oz
Meat / Meat Alternative
½ cup
Fruit
Ingredients
20 Servings
- 1 quart and 3 cups yogurt, Greek, vanilla, fat-free
- 1 cup nut/seed/soy butter
- 10 bagels, WGR, 2 ounces eq grain
- 5 pounds and 10 ounces oranges, fresh, 126 count, whole
100 Servings
- 2 gallons and 3 cups yogurt, Greek, vanilla, fat-free
- 1 quart and 1 cup nut/seed/soy butter
- 50 bagels, WGR, 2 ounces eq grain
- 28 pounds and 2 ounces oranges, fresh, 126 count, whole
Nutrition Facts
per serving
Calories: 267
Protein: 12.85 g
Carbohydrate: 39.52 g
Dietary Fiber: 6.52 g
Total Fat: 6.95 g
Saturated Fat: 0.93 g
Cholesterol: 2.38 mg
Sodium: 184.97 mg
Protein: 12.85 g
Carbohydrate: 39.52 g
Dietary Fiber: 6.52 g
Total Fat: 6.95 g
Saturated Fat: 0.93 g
Cholesterol: 2.38 mg
Sodium: 184.97 mg
Instructions
- In a large bowl or mixer bowl with whisk attachment, combine the Greek yogurt and nut butter. Whisk until light and fluffy.
- With the bagel lying flat on the table, slice it in half.
- Wash the oranges and slice them into wedges.
Assemble the protein box with a #10 disher of Nutty Yogurt Dip (6 tablespoons), one-half of a bagel and one wedged orange.
Critical Control Point (CCP): Hold the assembled protein boxes at 41° F or below.
Tips
- Nutty Yogurt Dip may be prepared day before service and held at 41° F or below.
- Use Protein Box Recipe Build for additional ideas.
- One protein box provides 1 ounce eq WGR grain, 1 ounce meat/meat alternative and ½ cup fruit.
Nutrition NOW Lunch Toolkit
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