CookingLight diet CookingLight diet
Kelsey Hansen
Active Time
15 Mins
Total Time
20 Mins
Yield
Makes 5 lunches (serving size: 1 waffle, 1 1/2 oz. cream cheese mixture, 1 oz. ham, 1/4 cup black bean mixture, about 1 1/2 oz. carrots, 3 oz. grapes, 1 oz. vegetable chips)

This pack-and-go lunch has fun written all over it. Using waffles instead of bread is a great way to jazz up a ho-hum homemade sandwich; the colorful cream cheese spread delivers an extra helping of veggies in a kid-friendly way. Trade out the vegetable chips for whole grain tortillas chips or chickpea puffs for a crunchy twist.

How to Make It

Step 1

Stir together cream cheese, broccoli, carrot, and red bell pepper in a bowl. Stir together black beans and yogurt in a separate bowl. (Cream cheese mixture and black bean mixture can be stored in refrigerator up to 5 days.)

Step 2

Prepare 1 waffle according to package directions. Spread 1 tablespoon of the cream cheese mixture on waffle, and cut in half. Add 2 ham slices on 1 half of waffle; top with other half. Serve with 1/4 cup black bean mixture, about 1 1/2 ounces carrots, 3 ounces grapes, and 1 ounce vegetable chips.

Step 3

Repeat process with remaining ingredients to make a total of 5 lunches.

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