MISSION, Kan., July 09, 2018 (GLOBE NEWSWIRE) -- (Family Features) When school is in session, it’s the perfect time to renew your family’s healthy eating habits by getting in a groove of lunchbox packing.

While packing a healthy school lunch day after day can seem daunting, it doesn’t have to be. By taking the free Power Your Lunchbox Promise, you can gain access to customizable, make-ahead lunchbox inspiration like Black Bean Empanadas and Rainbow Bento Boxes, which creatively include servings of fruits and veggies to keep kids’ brains charged  all day.

Making the promise not only signals a commitment to making healthier meal choices this year, it also helps those in need. For every promise made, health-focused partner brands will collectively donate $1 to Feeding America programs that support families and children. In addition to kid- and registered dietitian-approved breakfast, lunch, snack and dinner recipes, the  promise website features coupons, health tips to help your family during the school year, lunchbox ideas and giveaways.

Additionally, teachers have a special section of the site where they can make the promise as a classroom and download free fruit and veggie themed classroom decor and lesson plans.

To find your lunchbox inspiration and make the promise, visit poweryourlunchbox.com.

Rainbow Bento Box
Recipe courtesy of Produce for Kids
Prep time: 15 minutes
Servings: 2
2red mini sweet peppers, sliced
1mandarin, peeled and segmented
1kiwi, sliced
1/2cup sugar snap peas
1/4cup blueberries
1/2cup red seedless grapes
1large spinach wrap
1tablespoon hummus
2slices provolone cheese
2ounces low-sodium deli-sliced turkey
1/2 cup baby spinach, chopped

Assemble two lunchboxes each with half of the peppers, mandarin, kiwi, snap peas, blueberries and grapes.
Lay wrap on flat surface. Spread with hummus and top with cheese, turkey and spinach. Roll up tightly and slice into 1-inch thick rounds. Add half to each lunchbox.

Black Bean Empanadas
Recipe courtesy of Produce for Kids
Prep time: 10 minutes
Cook time: 25 minutes
Servings 6
1/2teaspoon olive oil
3mini sweet peppers, finely chopped
1/4cup finely chopped sweet onions
1/2 cup chopped tomatoes
1cup no-salt-added black beans, drained and rinsed
1tablespoon low-sodium taco seasoning
12frozen empanada discs, thawed
3/4cup shredded low-fat cheddar cheese
1large egg white, beaten
6guacamole minis
6packages crispy fruit

In skillet over medium heat, heat oil. Add peppers, onions and tomatoes. Cook 3-4 minutes, or until tender. Add black beans and taco seasoning. Cook 2 minutes. Set aside to cool.

Heat oven to 375 F.

Lay empanada dough out on parchment-lined baking sheet. Fill with black bean filling and 1 tablespoon cheese. Fold dough over filling to create pocket. Use fork to press down sides to seal. Brush with egg whites. Repeat with remaining dough, filling, cheese and egg whites.

Bake 20-25 minutes, or until golden brown. Remove from oven and let cool.

Serve two empanadas with guacamole, for dipping, and crispy fruit on side.

Michael French

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