The Pizza Roll Up Lunch Box

The heat is getting to me, y’all! So last week I sat down and brainstormed some no-cook lunch boxes, or meal preps that I can keep in the fridge for quick meals over the next couple of months. I’ll be posting these lunch box ideas over the next few weeks, the first being this Pizza Roll Up Lunch Box. These easy no-cook lunch boxes make great “brown bag” lunches for the work week, especially for those of you who don’t have access to a refrigerator or microwave during your work day. Just pop one of these in an insulated lunch pack and you’re good to go!

This one goes out to everyone who grew up eating those pizza lunchables. 😉

There is no “one size fits all” lunch box

We all need different amounts of food, so make sure you flex your lunch box up or down to fit your appetite. Here are some other things you can add to this pizza roll up lunch box to beef it up, if you need more!

  • Add an apple, orange, or yogurt cup on the side for dessert
  • Add an extra layer of turkey, ham, or salami sliced deli meat to the roll up
  • Add a layer of caramelized onions to the wrap
  • Spread ricotta cheese on the tortilla in place of pesto (option drizzle pesto on the ricotta and have both!)
  • Add a few banana pepper rings inside the roll up
  • Pack a simple green salad on the side

There are an endless number of toppings you could add to your roll up, but just be careful with “chunky” ingredients that may make it hard to keep the roll up closed.

How long do the lunch boxes last?

You can keep these lunch boxes in the refrigerator for 4-5 days. Longevity may vary depending on the conditions inside your refrigerator and freshness of your ingredients.

What containers do you use?

These are Pyrex glass containers, and small metal dipping cups (both are linked in the bottom of the recipe card below). I have the dipping cups in the glass containers in the photos, but they are actually taller than the container and would need to be packed outside the glass container for it to be closed properly.

Three pizza roll up lunch boxes lined up in a row

 
Three pizza roll up lunch boxes lined up in a row

The Pizza Roll Up Lunch Box

These easy pizza roll up lunch boxes are a great no-cook lunch idea for your work week. No reheating required for this lunch meal prep!
Total Cost $5.64 recipe / $1.41 serving
Prep Time 15 minutes
Total Time 15 minutes
Servings 4
Calories 598.05kcal
Author Beth – Budget Bytes

Equipment

  • Pyrex Glass Meal Prep
  • Dipping Cups

Ingredients

  • 4 large tortillas (burrito size) $0.65
  • 1/4 cup basil pesto $0.55
  • 8 slices provolone cheese $1.19
  • 36 slices pepperoni $0.97
  • 4 cups fresh spinach $0.32
  • 1/2 cup pizza sauce $0.43
  • 2 green bell peppers $1.53

Instructions

  • Spread 1 Tbsp pesto over the surface of each tortilla (it does not need to cover the entire surface. Lay two slices of provolone over one half of each tortilla, followed by about 9 pepperoni. Lastly, add one handful of fresh spinach to each tortilla.
  • Roll each tortilla up, trying to keep the roll as tight as possible. With the seams facing down, slice the rolls into one-inch sections. Place the sliced roll-ups in your meal prep container. Pack them closely together to keep them from coming unrolled.
  • Slice the green bell peppers into strips. Divide the bell pepper strips between the four containers.
  • Fill four small containers with 2 Tbsp pizza sauce each. Refrigerate your roll ups, bell peppers, and pizza sauce for up to five days.

Nutrition

Serving: 1box | Calories: 598.05kcal | Carbohydrates: 44.18g | Protein: 26.3g | Fat: 35.15g | Sodium: 1509.63mg | Fiber: 5.08g

Want more cold lunch ideas? Check out our No-Reheat Meal Prep category!

A pizza roll up being dipped into a small cup full of pizza sauce

How to Make Pizza Roll Up Lunch Boxes – Step by Step Photos

pesto, provolone, and pepperoni on a tortilla

Spread 1 Tbsp of pesto over each tortilla. Lay two pieces of provolone and about 9 pepperoni on one half of the tortilla.

spinach added to the tortilla

Sprinkle one handful of spinach over each tortilla.

Rolled up and sliced tortilla on a cutting board with a knife

Roll up the tortilla, making sure to roll as tightly as possible. Slice the roll into one-inch sections. The two end pieces might not stay rolled, but as long as the roll is seam-side down, the rest should stay rolled.

Finished pizza roll up lunch boxes

Place the sliced roll-ups in your containers. Cut two green bell peppers into strips and divide them among the four containers. Place 2 Tbsp pizza sauce into four small containers. Pack up your boxes and refrigerate up to 5 days!

The post The Pizza Roll Up Lunch Box appeared first on Budget Bytes.

No Bake Oreo Balls

No Bake Oreo Balls are rich and smooth truffles that are moist and flavor packed and coated with a smooth chocolate shell.  They are quick and easy to prepare and are a treat everyone will go crazy over!

Try Cookies and Cream Cheesecake Bars or Oreo Cheesecake Brownies for more of the dense chocolate and cream cheese texture.  They make the perfect Oreo treats!

Easy No Bake Oreo Balls

No bake Oreo balls are perfect treats to beat the summer heat.  They are quick and easy to make and don’t require you to heat up your kitchen.  The hardest part will be waiting for these delicious oreo balls to freeze.  Dip them and drizzle them in luxurious white and semi-sweet chocolate for layers of rich flavor that is so good!

Oreo desserts are always a huge hit because of their sweet and balanced flavor.  This treat is no exception.  They will be crowd-pleasing and impressive.  They look gorgeous and taste incredible.  Stack them up for a beautiful display, but beware they will disappear quickly.  Make more than you think you need because they are hard to resist!

Oreo Balls Ingredients:

This super short list of ingredients comes together to make the BEST oreo dessert!  The bite-size truffles are bursting with sweet oreo flavor and coated with a smooth layer of rich chocolate and a sprinkle of oreo crumbs.

  • Oreo cookies: The start of any amazing dessert!
  • Cream cheese: Soften to room temperature then mix together with crushed oreos.
  • White chocolate chips: Melt the chocolate chips to drizzle over the oreo balls for a soft and sweet coating.
  • Semi-sweet chocolate chips: Great for balancing all the sweetness in these oreos!
  • Crushed Oreos: Sprinkle on top of the truffles for a perfect crunchy topping.

How to Make No Bake Oreo Balls:

No bake oreos are quick and easy to assemble and don’t even require you to pre-heat your oven.  The presentation of these oreo truffles is so pretty and impressive.  They look professional, but once you make them, you will see how easy it is to create these beautiful and delicious oreo truffles from scratch at home!

  1. Prep: Line a cookie sheet with parchment paper. Then, in a food processor add the oreos and pulse until fine crumbs.
  2. Mix together cream cheese and oreo crumbs: Add in the cream cheese and continue to mix until fully combined.
  3. Form truffles: Using a small cookie scoop, scoop out 1 inch balls and place on parchment paper. Then roll each ball in your hands to make them perfectly round.
  4. Chill: Freeze oreo balls for about 20 minutes.
  5. Chocolate coating: In a medium size bowl melt the chocolate chips 30 seconds at a time until smooth and melted.  When it is melted, dip each ball into the chocolate and place on the parchment to let set.
  6. Serve and enjoy: Top with crushed oreos if desired.

Steps to make oreo truffles.

Tips for Creating the Perfect Oreo Truffles:

Get creative with these Oreo balls.  Make them each unique with different toppings and chocolate drizzles.  There is no wrong way to make them, so have fun!

  • Coating Truffles: Use a toothpick to dip the oreo balls in the melted chocolate. It’s the best way to get a perfect smooth coat.
  • Toppings: Crushed oreo sprinkled on top of these truffles gives a great crunch.  Also try nuts, sprinkles, or coconut to add different flavors and textures.
  • Chocolate: Candy melts or cooking bars are also great to use for the chocolate coating if that is what you have on hand.  Add vegetable oil to thin out chocolate that is thicker than you prefer.

How to Store Homemade Oreo Balls:

To store your oreo balls, place them in an airtight container and use wax paper to separate layers.  Then, you can freeze these truffles for up to two months.  You will be so happy when you remember you have them to pull out for last minute entertaining or for a luxurious weeknight treat.  If you plan to eat them within a couple of weeks, they can be stored in the refrigerator.

Areal view of finished oreo truffles.

More Oreo Dessert Recipes:

  • Oreo Fluff Dessert Salad
  • Cookies and Cream Cupcakes
  • White Chocolate Oreo Cookies
  • Oreo Cheesecake Brownies
  • Skinny Cookies ‘N cream Chocolate Cake

Print

No Bake Oreo Balls

No Bake Oreo Balls are rich and smooth truffles that are moist and flavor packed and coated with a smooth chocolate shell.  They are quick and easy to prepare and are a treat everyone will go crazy over!
Course Dessert, Snack
Cuisine American
Keyword no bake oreo balls, oreo balls
Prep Time 15 minutes
Total Time 15 minutes
Servings 24 Oreo Balls
Calories 168kcal
Author Alyssa Rivers

Ingredients

  • 1 14 ounce package Oreo cookies
  • 1 8 ounce package cream cheese
  • 2 cups white chocolate chips
  • 2 cups semi sweet chocolate chips
  • crushed Oreos for topping

Instructions

  • Line a cookie sheet with parchment paper. In a food processor add the oreos and pulse until fine crumbs. Add in the cream cheese and continue to mix until fully combined.
  • Using a small cookie scoop, scoop out 1 inch balls and place on parchment paper. Roll each ball in your hands and freeze for about 20 minutes.
  • In a medium size bowl melt the chocolate chips 30 seconds at a time until smooth and melted. Dip each ball into the chocolate and place on the parchment to let set. Top with crushed oreos is desired.

Nutrition

Calories: 168kcal | Carbohydrates: 17g | Protein: 2g | Fat: 11g | Saturated Fat: 6g | Cholesterol: 4mg | Sodium: 15mg | Potassium: 128mg | Fiber: 1g | Sugar: 14g | Vitamin A: 12IU | Vitamin C: 1mg | Calcium: 39mg | Iron: 1mg

 

Peace, Love & Energy Dip

I’m going to share the best thing in my refrigerator right now. It’s a dip, and I can’t get enough of it. If you can imagine an updated version of the virtuous hippie spreads found for decades in California grocery co-ops and farmers’ markets — that’s what I was going for. The base is a trifecta of creamy ripe avocado, nuts (cashews or almonds), and chickpeas. Citrus juice kicks in with acidity from orange and lime. And I raided the spice drawer after that – cayenne, curry powder, and ginger all play for keeps here.

A Versatile Dip (or Spread!)

This is a hardworking dip. It’s great with baked pita chips, tortilla chips, crackers, etc. It can also play a supporting role in many other ways. It’s a versatile sandwich spread. And I love it slathered across garlic-rubbed grilled flatbreads. It’s A+ inside burritos, or on top of quesadillas. Make a big under swoosh in the bottom your favorite grain bowl and load it up. You can even thin it out with a splash of olive oil, and extra citrus juice for a creamy dressing. 

Toppings

I like the idea of using toppings to let people know what they’re eating. So, for example, here you see cashews, chickpeas, and the curry powder. The toppings also add varied texture to the creamy dip. You can use as many or as few as you like, but I do notice the toppings always get scooped up first with this one.

Please make this dip, you won’t be sorry 😉 It’s just so good and so versatile. But if you think it might not be your thing — other dips / spreads I love include this vibrant beet caviar, or, of course, great guacamole. Enjoy! xx, -h

Continue reading Peace, Love & Energy Dip on 101 Cookbooks

Tandoori roti recipe, tandoori style roti in tawa

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Tandoori roti recipe

Tandoori roti recipe, tandoori style roti in tawa to enjoy at home. Quick video step by step pictures.
Course Main Course
Cuisine Indian
Prep Time 5 minutes
Cook Time 20 minutes
Servings 9 Roti

Cup measurements

Ingredients

  • 2 cups wheat flour/ atta
  • 2 tbsp curd/ yogurt
  • 2 tsp oil/ ghee
  • Water as needed
  • Salt as needed
  • Ghee for smearing

Instructions

  • Take flour, salt, oil or ghee and curd in a mixing bowl. mix well. Add water little by little to get a pliable dough. Knead well for 5 mins. Set aside for resting about 10 mins.
  • Knead again to smoothen it. Divide into 9 equal sized balls.
  • Keep always covered to avoid drying.

To make roti

  • Dust well and roll into a thick roti. Apply water one side.
  • Heat a tawa with handle (light weight) and put the water applied side over the tawa.
  • Since the tawa is hot, it will stick to it. When bubbles start to appear, invert the tawa to show over the direct flame.
  • Show in circular way, more towards the outer side. The inner side will eventually get cooked.
  • Hold in angle to target the specific spots to cook it. Once golden spots appear all over, flip the pan and continue to cook. Take out in 30-40 seconds.
  • Smear with ghee generously and keep in a basket, covered with clean kitchen towel.

Video

https://youtu.be/6-y_MH-_9dE

Notes

  • Make sure to keep the tawa hot while putting the water applied side.
  • Do not cook in low flame or medium flame, which cooks the roti and makes it easy to fall off.

Tandoori roti method:

Prepare dough

  • Take flour, salt, oil or ghee and curd in a mixing bowl. mix well. Add water little by little to get a pliable dough. Knead well for 5 mins. Set aside for resting about 10 mins.
  • Knead again to smoothen it. Divide into 9 equal sized balls. Keep always covered to avoid drying.

To make roti

  • Dust well and roll into a thick roti. Apply water one side.
  • Heat a tawa with handle (light weight) and put the water applied side over the tawa.
  • Since the tawa is hot, it will stick to it. When bubbles start to appear, invert the tawa to show over the direct flame.
  • Show in circular way, more towards the outer side. The inner side will eventually get cooked.
  • Hold in angle to target the specific spots to cook it. Once golden spots appear all over, flip the pan and continue to cook. Take out in 30-40 seconds.
  • Smear with ghee generously and keep in a basket, covered with clean kitchen towel.

I had it with butter paneer masala, curd with pickle, a sprinkle of red chilli powder, cumin seeds powder and onion (smells just like dhaba!)

The post Tandoori roti recipe, tandoori style roti in tawa appeared first on Raks Kitchen.

Sourdough Biscuits

Use up your “discarded” starter in these EPIC biscuits! With that sourdough tang, these biscuits are so flaky, so buttery + so so good.

Sourdough Biscuits - Use up your "discarded" starter in these EPIC biscuits! With that sourdough tang, these biscuits are so flaky, so buttery + so so good.

With the recent pandemic, everyone started baking bread, particularly sourdough – hence the yeast shortage (right behind toilet paper and Purell, of course).

I, myself, tried my hand at sourdough. I was not successful. Hence my weekly no knead bread baking.

Sourdough Biscuits - Use up your "discarded" starter in these EPIC biscuits! With that sourdough tang, these biscuits are so flaky, so buttery + so so good.

But I did have a ton of discarded sourdough. So I made some pancakes. Which were of course, amazing. And then I made some biscuits. And it was legit NEXT LEVEL EPIC.

The added sourdough tang knocks these biscuits right out of the park. Not to mention, the ultra flaky, light and fluffiness these biscuits encompass.

Sourdough Biscuits - Use up your "discarded" starter in these EPIC biscuits! With that sourdough tang, these biscuits are so flaky, so buttery + so so good.

Just be sure to serve them super warm with all the melted butter. And this works as an appetizer, snack or dinner.

I prefer to have them for dinner though.

Sourdough Biscuits - Use up your "discarded" starter in these EPIC biscuits! With that sourdough tang, these biscuits are so flaky, so butter + so so good.

Sourdough Biscuits

Use up your “discarded” starter in these EPIC biscuits! With that sourdough tang, these biscuits are so flaky, so buttery + so so good.

Print Recipe

30 minutes20 minutes

Ingredients:

  • 2 cups all-purpose flour
  • 2 teaspoons sugar
  • 2 teaspoons baking powder
  • 1 teaspoon kosher salt
  • 3/4 teaspoon baking soda
  • 1/2 cup unsalted butter, frozen
  • 1 cup active sourdough starter
  • 1/2 cup buttermilk

Directions:

  1. Preheat oven to 450 degrees F. Line a baking sheet with parchment paper or a silicone baking mat.
  2. In a large bowl, combine flour, sugar, baking powder, salt and baking soda.
  3. Grate butter using the large holes of a box grater. Stir into the flour mixture.
  4. In a medium bowl, whisk together sourdough starter and buttermilk. Add to the flour mixture and stir using a rubber spatula until a soft dough forms.
  5. Working on a lightly floured surface, knead the dough 2-3 times until it comes together. Using a rolling pin, roll the dough into a 1 1/2-inch thick rectangle. Cut out 8-10 rounds using a 2-inch biscuit or cookie cutter.
  6. Place biscuits onto the prepared baking sheet. Place into oven and bake for 14-18 minutes, or until golden brown.
  7. Serve warm.

Did you Make This Recipe?

Tag @damn_delicious on Instagram and hashtag it #damndelicious.

The post Sourdough Biscuits appeared first on Damn Delicious.

Refrigerator Pickles

Refrigerator Pickles are easy to make and are perfectly crunchy and flavorful.  Crispy pickles have been a family favorite for years and are now so simple to make from scratch at home!

For a creative way to use your refrigerator pickles and their juice, try using them to make Copycat Chic-fil-a Nuggets or a Chic-fil-a Chicken Sandwich.  Add a pickle on the sandwich too for the perfect crunch!

Refrigerator Canned Pickles

Vibrant and crisp pickles make such a refreshing snack or addition to any sandwich.  Store bought jars can lack the pungent flavor and crunchy bite that makes a pickle so delicious.  That’s why pickling cucumbers at home is so amazing.  You are guaranteed they will be light and fresh and you can create the exact taste you want in your pickle by making variations in your brine.

These refrigerator pickles are loaded with the bright and fresh taste of vinegar and a hint of sweetness from the sugar and garlic.  It is so easy to become obsessed with these incredible pickles.  They will be a huge hit at any barbecue or picnic and everyone will be so impressed they are homemade!

Pickle Jar Ingredients:

Refrigerator pickles are naturally low carb, low calories, and fat free.  They are a great healthy snack.  The ingredients in the brine are pantry staples that give the pickles their signature flavor.

  • Pickling Cucumbers: These are different than the smooth cucumbers you may be picturing. Instead, look for short, bumpy skinned cucumbers.
  • Fresh Dill: Adds the dill flavor you expect in a pickle.
  • Water: The base of the brine that the cucumbers soak in.
  • Vinegar: Helps break down the cucumber and soak in the flavors.
  • Pickling Spices: Add even more great taste to these pickles.
  • Sugar: Balances the other salty flavors.
  • Salt: If you are on a low sodium diet, reduce the amount of salt you add in.
  • Garlic: Place a garlic clove on top of the brine for a rich smooth flavor.

Let’s Make Pickles!

Pickles are surprisingly easy to make at home.  Simply cut cucumber and allow it to soak in the vinegar and pickling spice mixture.  This is a no fail recipe that requires little effort and time, but delivers huge flavor that your whole family will enjoy!

  1. Cut cucumbers: Slice cucumbers as desired, lengthwise or horizontal. Place in 2 (16 ounce) mason jars.
  2. Fill jars: Place the dill into the jars.
  3. Mix brine: In a bowl combine water, vinegar, pickling spices, salt and sugar. Pour into the jar until the liquid is covering the cucumbers.  Place a garlic clove on top and seal.
  4. Refrigerate: Let the pickles soak for at least 24 hours.

The process of canning pickles.

Tips and Variations for Homemade Pickles:

To make canned pickles even better, tweak the brine to suit your taste preferences.  You can load the pickles up with your favorite spices and have total control over the ingredients.  Every bite will be bursting with personalized flavor!

  • Serve with: Zesty pickles are great stacked up on burgers and sandwiches like this Big Mac burger or an ultimate Cuban sandwich. They also make a great snack alongside Chicken Caesar Salad wraps on a picnic.
  • Spicy Pickles: If you love spicy pickles add a bit of red pepper flakes to your liquid.
  • Boil the brine: For even more amazing flavor, try boiling your brine. Just make sure to let it cool completely before adding in your pickles or they will become soft.  If you decide to boil your brine, do not use pans with metal in them like copper or cast iron, or you will get a metallic taste.  Instead, stick to stainless steel or ceramic.
  • Presentation: Slice the cucumbers differently depending on their use. For example, cut them into spears for snacking.  However, when making them to use in sandwiches you will want to slice them into round slices or long thin slices.

How Long Do Canned Pickles Last?

Your homemade pickles will be fresh in your refrigerator for up to 2 months.  However, once you try them you will see they will not last that long!  They do become more soggy the longer they sit, so for the best crunch use soon after making them.

Jar of refrigerator pickles.

More Homemade Condiment Recipes:

  • Easy Homemade BBQ Sauce
  • The Famous Fry Sauce
  • Homemade Cheese Sauce
  • Tzatziki Sauce
  • Easy Hollandaise Sauce

Print

Refrigerator Pickles

Refrigerator Pickles are easy to make and are perfectly crunchy and flavorful.  Crispy pickles have been a family favorite for years and are now so simple to make from scratch at home!
Course Appetizer, Side Dish, Snack
Cuisine American
Keyword canned pickles, pickles, refrigerator pickles
Prep Time 10 minutes
Total Time 10 minutes
Servings 2 Jars of Pickles
Calories 157kcal
Author Alyssa Rivers

Ingredients

  • 6 Pickling Cucumbers
  • 2 Tablespoons fresh dill
  • 1 cup water
  • 2/3 cup vinegar
  • 1 Tablespoon pickling spices
  • 1 tablespoon sugar
  • 1 teaspoon salt
  • 1 garlic clove

Instructions

  • Slice cucumbers as desired, lengthwise or horizontal. Place in 2 (16 ounce) mason jars.
  • Place the dill into the jars.
  • In a bowl combine water, vinegar, pickling spices, salt and sugar. Pour into the jar until the liquid is covering the cucumbers. Place a garlic clove on top and seal. Refrigerate for at least 24 hours.

Nutrition

Calories: 157kcal | Carbohydrates: 28g | Protein: 6g | Fat: 2g | Saturated Fat: 1g | Sodium: 1191mg | Potassium: 1255mg | Fiber: 7g | Sugar: 18g | Vitamin A: 679IU | Vitamin C: 30mg | Calcium: 151mg | Iron: 2mg