Cut cucumber lengthwise in half; run tip of spoon down center of each piece to remove seeds. Use vegetable peeler to cut cucumbers and carrots into thin lengthwise slices for the "noodles"; place in resealable container. Spoon dressing into small resealable container. Pack in insulated lunch bag. Add small plastic fork.
Place crackers, meat and Singles in separate stacks. Place in second resealable container. Add to lunch bag.
Toss vegetables with dressing just before serving. Top crackers with meat and Singles; serve with "noodle" mixture.
Fill containers as directed the night before. Refrigerate until ready to pack in insulated lunch bag before heading out the door.
Serve with a banana and cup of cold 2% milk.
Calories From Fat
% Daily Value*
Total Fat 11g
Saturated Fat 4g
Trans Fat 0g
Total Carbohydrates 13g
Dietary Fiber 2g
* Percent Daily Values are based on a 2,000 calorie diet.
Makes 1 serving.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.