Thread 2 (4½-in.-long) blunt wooden ice-pop sticks in the following order with a tomato, cucumber slice, turkey piece, cheese round, pepper half, cucumber slice, turkey piece and tomato.
Recipe
Author
Hy-Vee Seasons Magazine
Save Options
Description
Use our simple-to-make, juicy Slow Cooker Turkey Breast, cheese and kid-friendly vegetables to assemble these fun-to-eat lunchbox kabobs.
Servings and Ingredients
Ingredients
Serves 1
| Quantity | Ingredient | Add |
|---|---|---|
| 4 Basket & Bushel One Sweet cherry tomatoes | ||
| 4 (½-in.-thick) slices mini cucumber | ||
| 4 (½- to 1-in.) pieces Slow Cooker Turkey Breast | ||
| 2 Babybel original mini cheese rounds, unwrapped | ||
| 1 Basket & Bushel mini sweet pepper, halved lengthwise; stem and seeds removed |
Things To Grab
- Cutting board
- Sharp knife
- 2 (4½-in.-long) blunt wooden ice-pop sticks
- Insulated lunch box, or in a bento box in an insulted bag, with a frozen ice pack
Directions
To pack for a portable lunch, pack kabobs in an insulated lunch box, or in a bento box in an insulted bag, with a frozen ice pack; serve within 4 hours.
Nutrition facts
Servings
230 Calories per serving
2 each
Amounts Per Serving
- Total Fat: 15g
- Cholesterol: 60mg
- Sodium: 370mg
- Total Carbohydrates: 7g
- Protein: 17g
Daily Values
0%
Iron 0%
0%
Calcium 20%
0%
Vitamin D 0%
0%
Potassium 8%