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Weekday Lunch Kit

by Michael Price


for 1 serving

  • 4 oz
    sliced deli turkey (115 g)
  • ½ cucumber, sliced
  • 2 oz
    cheddar cheese, sliced (55 g)
  • 1 bag good thins sweet potato crackers
  • 3 tablespoons
    roasted red pepper garlic spread, see below

Roasted Red Pepper Garlic Spread

  • 2 red peppers, rough chopped
  • 1 head garlic
  • 3 tablespoons
    olive oil, divided
  • 2 tablespoons
    flat-leaf parsley, chopped
  • 2 tablespoons
    fresh oregano, chopped
  • ½ lemon, juiced
  • salt, to taste
  • pepper, to taste
    Calories 870
    Fat 61g
    Carbs 45g
    Fiber 7g
    Sugar 21g
    Protein 41g

Estimated values based on one serving size.



  1. Preheat oven to 325˚F (160˚C).
  2. To prepare red pepper spread, cut the top quarter off a head of garlic and place in a baking dish or oven-safe skillet with the chopped peppers. Drizzle with 1 tablespoon of the olive oil and season with salt and pepper. Roast in oven for 1 hour.
  3. Once cooled, combine peppers and garlic, parsley, oregano, and lemon juice in a food processor or blender. Puree, slowly drizzling in remaining 2 tablespoons of olive oil.
  4. Chill for at least 1 hour, or up to overnight.
  5. Arrange turkey, cucumber, cheddar cheese, red pepper spread and Good Thins Sweet Potato crackers as desired in a resealable food container. Refrigerate until ready to eat.
  6. Enjoy!




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