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Active Time:15 minsTotal Time:15 minsServings:1Yield:1 servingJump to Nutrition Facts
Active Time:15 minsTotal Time:15 minsServings:1Yield:1 serving
Active Time:15 mins
Active Time:
15 mins
Total Time:15 mins
Total Time:
Servings:1
Servings:
1
Yield:1 serving
Yield:
1 serving
Jump to Nutrition Facts
Cook Mode(Keep screen awake)IngredientsCreamy Dill Ranch Dressing1smallshallot, peeled¾cupnonfat cottage cheese¼cupsreduced-fat mayonnaise2tablespoonsbuttermilk powder, (see Note)2tablespoonswhite-wine vinegar¼cupnonfat milk1tablespoonfresh dill, chopped¼teaspoonsalt¼teaspoonground pepperBento Box1tablespoonNeufchâtel cheese18-inch whole-wheat flour tortilla2thin sliceslow-sodium deli turkey1thin sliceCheddar cheese1romaine lettuce leaf¾cupair-popped popcorn1tablespoondark chocolate chips½cupblueberries½cupcelery sticks2tablespoonsCreamy Dill Ranch Dressing
Cook Mode(Keep screen awake)
Ingredients
Creamy Dill Ranch Dressing
1smallshallot, peeled
¾cupnonfat cottage cheese
¼cupsreduced-fat mayonnaise
2tablespoonsbuttermilk powder, (see Note)
2tablespoonswhite-wine vinegar
¼cupnonfat milk
1tablespoonfresh dill, chopped
¼teaspoonsalt
¼teaspoonground pepper
Bento Box
1tablespoonNeufchâtel cheese
18-inch whole-wheat flour tortilla
2thin sliceslow-sodium deli turkey
1thin sliceCheddar cheese
1romaine lettuce leaf
¾cupair-popped popcorn
1tablespoondark chocolate chips
½cupblueberries
½cupcelery sticks
2tablespoonsCreamy Dill Ranch Dressing
DirectionsTo prepare the dressing: With the food processor running, add shallot through the feed tube and process until finely chopped. Add cottage cheese, mayonnaise, buttermilk powder and vinegar. Process until smooth, scraping down the sides as necessary, about 3 minutes. Pour in milk while the processor is running. Scrape down the sides, add dill, salt and pepper and process until combined.To prepare the bento: Spread Neufchâtel over tortilla. Top with turkey, cheese and lettuce. Roll tightly, being careful not to tear the tortilla. Slice crosswise into 6 pieces. Pack in the large section of a bento-style lunch box or in a large container.Mix popcorn and chocolate chips together in a medium section of the bento or in a medium container.Pack blueberries and celery sticks in separate smaller sections of the bento box or in separate small containers. Nestle a small dip-size container beside the celery and add Creamy Dill Ranch Dressing. (Save remaining dressing for another use)Ingredient NoteLook for buttermilk powder, such as Saco Buttermilk Blend, in the baking section or with the powdered milk in most supermarkets.Make aheadCover and refrigerate Creamy Dill Ranch Dressing for up to 1 week.Refrigerate bento box for up to 1 day.Originally appeared: EatingWell.com, September 2018
Directions
To prepare the dressing: With the food processor running, add shallot through the feed tube and process until finely chopped. Add cottage cheese, mayonnaise, buttermilk powder and vinegar. Process until smooth, scraping down the sides as necessary, about 3 minutes. Pour in milk while the processor is running. Scrape down the sides, add dill, salt and pepper and process until combined.To prepare the bento: Spread Neufchâtel over tortilla. Top with turkey, cheese and lettuce. Roll tightly, being careful not to tear the tortilla. Slice crosswise into 6 pieces. Pack in the large section of a bento-style lunch box or in a large container.Mix popcorn and chocolate chips together in a medium section of the bento or in a medium container.Pack blueberries and celery sticks in separate smaller sections of the bento box or in separate small containers. Nestle a small dip-size container beside the celery and add Creamy Dill Ranch Dressing. (Save remaining dressing for another use)Ingredient NoteLook for buttermilk powder, such as Saco Buttermilk Blend, in the baking section or with the powdered milk in most supermarkets.Make aheadCover and refrigerate Creamy Dill Ranch Dressing for up to 1 week.Refrigerate bento box for up to 1 day.
To prepare the dressing: With the food processor running, add shallot through the feed tube and process until finely chopped. Add cottage cheese, mayonnaise, buttermilk powder and vinegar. Process until smooth, scraping down the sides as necessary, about 3 minutes. Pour in milk while the processor is running. Scrape down the sides, add dill, salt and pepper and process until combined.
To prepare the bento: Spread Neufchâtel over tortilla. Top with turkey, cheese and lettuce. Roll tightly, being careful not to tear the tortilla. Slice crosswise into 6 pieces. Pack in the large section of a bento-style lunch box or in a large container.
Mix popcorn and chocolate chips together in a medium section of the bento or in a medium container.
Pack blueberries and celery sticks in separate smaller sections of the bento box or in separate small containers. Nestle a small dip-size container beside the celery and add Creamy Dill Ranch Dressing. (Save remaining dressing for another use)
Ingredient Note
Look for buttermilk powder, such as Saco Buttermilk Blend, in the baking section or with the powdered milk in most supermarkets.
Make ahead
Cover and refrigerate Creamy Dill Ranch Dressing for up to 1 week.
Refrigerate bento box for up to 1 day.
Originally appeared: EatingWell.com, September 2018
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Nutrition Facts(per serving)439Calories17gFat53gCarbs17gProtein
Nutrition Facts(per serving)
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)
(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.
