Courtesy of Rudi’s Gluten-Free Bakery

Monday: Egg and Spinach Sandwich

Ingredients :

• Rudi’s Gluten-Free Original or Multigrain Bread
• 2 eggs
• ½ cup spinach
• 2 Tbsp. olive oil
• Salt

Directions:

1. In a small sauce pan, sauté olive oil, spinach, and some salt.
2. Remove from heat then scramble two eggs.
3. Now assemble your sandwich. Place spinach and eggs on one slice of toast then add another toasted slice of bread on top and place in a sandwich bag.

Tuesday: Tomato Soup and Grilled Cheese

Ingredients:

• Rudi’s Gluten-Free Original or Multigrain Bread
• Homemade or canned gluten-free tomato soup
• 2 slices of cheese
• 2 tsp. butter

Directions:

1. Put warm soup into a thermos.
2. Spread butter onto one side of two slices of bread.
3. Put first slice in pan, butter side down. Put cheese over that piece and top with second slice butter side up.
4. Let it cook 2-4 minutes on each side until bread is golden and cheese is melted.

Wednesday: Chicken Caesar Salad Wrap

Ingredients:

• Rudi’s Gluten-Free Spinach Tortillas
• Grilled chicken, sliced
• Lettuce
• Black olives, sliced
• Caesar dressing (make sure it’s gluten-free!)

Directions:

1. Place chicken, lettuce, olives and dressing into the center of a spinach tortilla.
2. Roll it up and wrap in foil.

Thursday: Roast Beef Sandwich

Ingredients:

• Rudi’s Gluten-Free Original or Multigrain Bread
• Sliced roast beef
• Mustard
• Lettuce and/or tomato (optional)

Directions :

1. Spread mustard on one slice of bread and layer roast beef, lettuce and tomato over it.
2. Top with a second piece of bread.

Friday: Veggie Pizza

Ingredients:

• Rudi’s Gluten-Free Pizza Crust
• Gluten-free pizza sauce
• Gluten-free shredded cheese
• Fresh veggies

Directions:

1. Put pizza sauce, then cheese then fresh veggies on Rudi’s Gluten-Free Pizza Crust.
2. Place in the oven following package directions.
3. Slice and place two pieces into your kiddo’s lunch box!