Dinner on the Go: Packing Nutritious Meals for Practice Nights

When you’re juggling practices, meetings, and a busy family life, finding time to cook a healthy dinner can seem nearly impossible. But with a little planning, you can turn hectic practice nights into opportunities for nourishing meals that everyone will enjoy.

Whether you’re fueling up for sports or dance practice or just need a quick meal after a long day, these recipes will help ensure you’re never unprepared by a busy evening. Let’s make practice nights a little easier and a lot tastier!

When planning out your meals for the week, we want to ensure that they hit all of the macros to yield a complete meal. A complete meal typically includes:

• Protein: Helps build and repair tissues, keeps you full longer.
• Carbohydrates: Your body’s main energy source (super important for fueling for sports). Opt for complex carbs for sustained energy.
• Healthy Fats: Essential for brain function and helps with satiety.
• Vegetables/Fruits: These provide fiber, vitamins, and minerals.
• Hydration: Don’t forget to drink water or a hydrating sports drink or electrolytes.

Easy Cold Meals We Love

Lunchables- Style Box

Ingredients

• 2 tablespoons mixed nuts
• 1 tablespoon raisins
• 2/3 cup celery, sliced
• 1/2 cup cherries
• 3 slices pepperoni
• 1 oz cheddar cheese
• 4 Triscuit crackers
• 1 tablespoon ranch

Directions

1. Wash and prepare celery and cherries.
2. Mix nuts and raisins together to create trail mix.
3. Top crackers with pepperoni and cheddar to make cracker sandwiches.
4. Serve altogether with ranch. Alternatively, pack into a lunch box for later consumption.

Turkey Avocado Wrap

Ingredients

• 1 whole wheat tortilla
• 1/2 tablespoon mayo
• 1/4 avocado, finely sliced
• 2 slices of deli turkey meat
• 1 cup mixed greens
• 1 tablespoons red onion, finely chopped
• 1 cup cucumber, sliced

Directions

1. Spread each tortilla with mayonnaise.
2. Layer avocado slices, turkey, salad, red onion and some cucumber slices. Carefully roll up the tortilla.
3. Serve with additional cucumber slices.

Avocado Chicken Salad

Ingredients

• 1 1/4 pound rotisserie chicken
• 1 1/4 avocados, smashed
• 5 teaspoons lime juice
• 5 dashes salt
• 5 dashes garlic powder
• 5 tablespoons walnuts, chopped (pending allergies)

Directions

1. Cube cooked chicken.
2. In a bowl, mix together chicken, avocado, lime juice, salt, garlic powder and walnuts until fully incorporated.
3. Refrigerate for at least an hour or until ready to serve.
4. Serve with crackers, pita or on sandwich bread!

Pizza Pasta Salad

Ingredients

• 6 oz farfalle pasta
• 2 green peppers, chopped
• 4 oz small mozzarella balls
• 2 oz pepperoni
• 1/2 cup parsley, chopped
• 3 oz black olives

Dressing

• 3 tablespoons olive oil
• 1 1/2 tablespoons red wine vinegar
• 1/2 teaspoon dijon mustard
• 1/2 teaspoon honey
• 1 dash each of salt and pepper to taste

Directions

1. Cook your pasta according to package directions, drain and allow to cool.
2. Toss with a tablespoon or two of olive oil to stop pasta from sticking while cooling.
3. Add all other ingredients to cooled pasta.

Shrimp Salad Jar

Ingredients

• 1/2 cup radish slices
• 1/2 cup grapes, sliced in half
• 1 dash each of salt and pepper
• 3 oz shrimp, peeled and deveined
• 1 tablespoon feta, crumbled
• 3 cups romaine lettuce, chopped and rinsed

Dressing

• 1 tablespoon lime juice
• 1 tablespoon olive oil
• 1 dash mustard
• 1 dash each of salt and pepper

Directions

Prep Salad Jar Ingredients

1. Season shrimp with salt and pepper. Preheat oil in a skillet over medium high heat. Add the shrimp to the pan and cook for 2-3 minutes on each side, until the shrimp is pink and cooked through. Set aside and let cool.
2. Slice radishes and grapes. Chop lettuce. Set aside.
3. Whisk dressing ingredients together.

Assemble Salad Jar

1. First layer: Pour dressing into a 32 ounce mason jar/container.
2. Second layer: Place radishes and grapes next.
3. Third layer: Place shrimp on top of radishes and grapes.
4. Fourth layer: Sprinkle feta cheese on top of shrimp.
5. Fifth layer: Stack romaine on top.
6. Note: Salad jars can be prepped and stored overnight. If making more than one salad jar, evenly divide ingredients amongst all jars.
7. To serve: shake jar before serving – eat directly out of jar or pour into serving bowl.

Our Favorite Gadgets to Keep Food Cold on the Road!

Easy Warm Meals on the Go

Rainbow Pepper and Feta Mini Quiches

Ingredients

• 1/4 cup red bell pepper, chopped
• 1/4 cup yellow bell pepper, chopped
• 1/4 green bell pepper, chopped
• 4 eggs
• 1/4 plain greek yogurt
• 2 tablespoons breadcrumbs
• 1 teaspoon fresh thyme, chopped
• 2 tablespoons feta, crumbled
• 1 dash each of salt and pepper

Directions

1. Preheat the oven to 350°F.
2. Chop peppers and place in medium bowl. Add eggs and whisk until incorporated.
3. Add in yogurt, breadcrumbs, thyme, salt and pepper and whisk again until incorporated.
4. Add in yogurt, breadcrumbs, thyme, salt and pepper and pulse 2-3 times in 1 second bursts.
5. Pour egg mixture into multi-purpose tray, filling 2/3 of the way up. Sprinkle feta on top. Place multi-purpose tray on top of a baking sheet and place in oven and bake for 23-35 minutes or until golden brown on top.
6. Let cool for 5 minutes and serve with fruit or a piece of whole wheat toast.
7. Snap lid on multi-purpose try and store in fridge or freezer.

Cheesy Pesto Pasta

Ingredients

• 4 oz spaghetti
• 1 cup basil
• 1 cup arugula
• 3 tablespoons pine nuts
• 1 clove garlic
• 1 pinch pepper
• 1/4 cup nutritional yeast
• 2 tablespoons olive oil

Directions

1. Cook pasta according to package instructions.
2. Meanwhile, add basil, arugula, walnuts, garlic, pepper, and nutritional yeast to a food processor. Process until coarsely ground.
3. With the food processor running, slowly drizzle in olive oil. Keep processing until creamy.
4. Drain pasta and toss with pesto.

Creamy Tomato Lentil Soup

Ingredients

• 1 19 oz can of low sodium tomato soup
• 1 bag long grain rice with mixed vegetables (bird’s eye)
• 1 cup water
• 1 1/2 cup canned lentils, rinsed and drained
• 2 tablespoons olive oil
• 2 tablespoons coconut milk

Directions

1. Combine soup, rice and vegetables, water, and lentils in a saucepan. Heat over medium until heated through.
2. Turn off heat and stir in coconut milk.
3. Divide into bowls and drizzle with olive oil.

On the Go Gadgets to Keep Dinners Warm!

Join our Meal Planning Program

Want more on the go dinner recipes like the ones listed above?

Did you know that people who meal plan are more likely to have an overall higher quality food variety? Anderson’s Nutrition has a robust Meal Planner Program to assist you on your journey to living a healthier life.

Get your personalized meal plan to enhance your lifestyle. Your meal plan will be customized by:

• Calories
• Carbohydrates
• Protein
• Fat
• Fiber
• Key nutrients for optimal health

You can meet virtually with your own dietitian to receive nutrition guidance and a personalized meal plan. By collaborating and meal planning with your dietitian, you will achieve the best possible results!

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