Ingredients
- 1 lb deli turkey, rolled or folded
- 8 oz cheddar cheese, cut into cubes
- 4 hard-boiled eggs, halved
- 1 cup plain Greek yogurt (individual cups work great)
- 2 cups baby carrots
- 2 cups sugar snap peas
- 1 cup hummus (in 4 small containers)
- 1/2 cup almonds
- 4 compartment meal-prep containers
Instructions
- Prep the eggs. If not using store-bought, boil eggs 10 minutes, ice-bath 5 minutes, and peel. Halve them.
- Portion the protein. Divide the turkey, cheddar cubes, and egg halves among the 4 containers — this is the protein core of each box.
- Add the crunch. Fill the remaining compartments with baby carrots and snap peas.
- Add dips and extras. Tuck in a yogurt cup, a small hummus container, and a sprinkle of almonds in each box.
- Seal and chill. Seal the containers and refrigerate. Grab one each morning — they keep 4 days.
💪 Protein-box playbook
Keep wet items (hummus, yogurt) in separate little cups so nothing gets soggy. Swap proteins freely: rotisserie chicken, salami, cottage cheese, or edamame all work. Each box lands around 25-30g protein depending on your portions. For kids, swap the almonds for pretzels and add fruit.
Common questions
How much protein is in each box?
Roughly 25-30g: the turkey, eggs, cheddar, Greek yogurt, and almonds each contribute. Track your exact brands for precise numbers.
How long do they keep?
4 days refrigerated in sealed containers. Keep dips in separate cups and add crackers (if using) the morning of.
Can I make these nut-free?
Yes — swap the almonds for roasted chickpeas, sunflower seeds, or extra veggies. The protein count stays strong.
What containers work best?
Any 4-compartment meal-prep containers with tight lids. Glass keeps longest; BPA-free plastic is fine for the week.
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