Recipes: Back to School

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Prep: 20 Minutes | Serves: 1 | Submitted by:
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Prep: 20 Minutes | Serves: 1 | Submitted by:
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Prep: 25 Minutes | Serves: 1 | Submitted by: KING'S HAWAIIAN
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Prep: 20 Minutes | Serves: 1 | Submitted by: KING'S HAWAIIAN
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Prep: 25 Minutes | Serves: 1 | Submitted by: KING'S HAWAIIAN
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Creative Kid's Lunch
Prep: 10 Minutes | Serves: 1 | Submitted by:
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Fun Monster Sandwich For Your Kid's Lunch
Prep: 10 Minutes | Serves: 1 | Submitted by: KING'S HAWAIIAN
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1. Steam sliced carrots for approx. 20 minutes until tender. Add the spinach leaves and peas to the steamer for another 2 minutes (you can boil the vegetables instead if you prefer). 2. Drain the veggies and allow to cool. 3. Create 3 different coloured spreads. Using a food processor, blend one third of the cream cheese with the carrots for an orange spread, then place into a storage pot. Blend a third with the spinach and peas for a green sp.read, then finally a third with cooked beetroot. Place them straight into the fridge to firm up. 4. Once firm, spread 3 slices of bread, one with each colour spread. Place the slices on top of each other with the spread face up, creating a sandwich, adding the plain slice on top. Carefully cut the sandwich into two triangles and serve.
Prep: 5 Minutes | Cook: 30 Minutes | Serves: 1 | Submitted by: KING'S HAWAIIAN
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Since I’m all about putting a delicious twist on traditional recipes, I took a lunchbox favorite, the ham and cheese sandwich, and gave it a sweet twist with apricot preserves and King’s Hawaiian Sweet Bread!
Prep: 5 Minutes | Cook: 5 Minutes | Serves: 1 | Submitted by: Whitney Bond
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Smoked TLC Sandwich
Prep: 5 Minutes | Cook: 5 Minutes | Serves: 1 | Submitted by: Donatella Arpaia
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