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Continued: Recipes for school lunches

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  • Last update: August 28, 2013 - 2:50 PM

Salt and freshly ground black pepper

8 oz. part-skim mozzarella or fresh mozzarella cheese, cut into 1/2-in. cubes


Cook penne according to package directions. Drain and transfer to a large bowl. Add tomatoes, basil, oil and oregano, and toss to combine. Season to taste with salt and pepper.

When pasta has cooled slightly, fold in the cheese. Serve or refrigerate until ready to serve or pack for lunch.

Nutrition information per serving:

Calories 712 Fat 18 g Sodium 955 mg

Carbohydrates 103 g Saturated fat 7 g Calcium 476 mg

Protein 34 g Cholesterol 31 mg Dietary fiber 7 g

Diabetic exchanges per serving: 2 vegetable, 6 bread/starch, 2 medium-fat meat, 1½ fat.

Hummus with a Twist

Makes about 2 cups.

From “Best Lunch Box Ever,” by Katie Sullivan Morford.

• 1 small sweet potato

1 1/2 c. cooked chickpeas, drained

• 2 tbsp. tahini

• 2 tbsp. extra-virgin olive oil

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