It’s such an interesting time of year – a time for transitions. We celebrate the end of summer, as well as mourn it. We get excited and organized for school, no matter how it looks in our town. And we love all of the autumn things that come to New England – the pumpkin and apple patches and groves, the changing of the leaves, and the crispness to the air. I love summer more than anything, but I could write a few love stories for fall as well. Last fall was a bit of a blur to me, as it was a strange year to get the kids organized, and I was about 8-9 months pregnant when school was underway. This year, I’m all about the details – of getting three kids and three dogs breakfast, and packing two lunches. Sometimes I love the hustle, bustle, and organization.
Sara Lee® Premium Meats:
I know I have told you before how much I love Sara Lee® Premium Meats, as we use them for lunch boards, turkey melts, quesadillas, salads, and more. These meats make DELICIOUS meal solutions for busy families returning to routines. You can make tea sandwiches, quick bites, lunchbox salads, and more. These premium meats are my go-to resource for affordable quality meats I feel good about feeding my family. Not only do they provide the delicious meal solutions I’ve written about, but they make excellent after school snacks as well. Maybe you’re back to school, maybe you’re back to work, and maybe it’s all of the above in your house, but these Sara Lee® Premium Meats make it easy to get back on track for home, school, and work.
Rainbow Vegetable Turkey Roll Ups:
What You Need:
2 slices Sara Lee® Oven Roasted Turkey Breast
2 tortillas of any variety – we used green spinach
Red pepper, diced thin
Orange pepper, diced thin
Yellow pepper, diced thin
Greens – usually spinach, but we used kale
Whipped cream cheese
Purple cabbage, diced thin
What You Do:
1 – First, lay out your tortillas and spread whipped cream cheese to taste on each.
2 – Then, add a slice of Sara Lee® Oven Roasted Turkey Breast to each tortilla.
3 – It’s rainbow time! Add your red peppers, then orange peppers (or carrots), then yellow peppers, then greens, and then purple cabbage.
4 – Make sure to layer them thin and not overlapping, as you don’t want to overwhelm your roll ups.
5 – Roll them up, from the red side out, and then cut them into “pinwheels” – about 4-5 per tortilla.
6 – Serve as is, or stack them with an ice pack into a lunchbox. They’re good the next day!