How to pack healthy lunches every single day and save money in the process

Ever since I posted a photo of my organized refrigerator a few months ago, I’ve received numerous questions about how I meal prep and plan healthy lunches for the week.

I decided to write this blog post to share my method of packing lunch and share some tips to help motivate you to pack lunch!

So why do I pack my lunch?

I work in the news industry, and when I enter the station I work non-stop until I leave. There is absolutely no time in the day for me to leave to buy lunch. Heck, some days I’m so busy I don’t even have time to heat my food up in the microwave. So personally, packing a lunch is absolutely crucial to me eating that day.

I understand most people aren’t in the same boat, and they get an hour to leave the office and eat lunch. So in that case, why bother packing lunch?

Packing your lunch has a long list of benefits, but in this blog post I’m just going to focus on the two most significant benefits: eating healthier and saving money.

If you bring your lunch to work, you won’t be tempted to order a pizza from the Hot Box down the street and you don’t have to worry about that bag of corn chips and package of mini donuts from the vending machine becoming your next meal.

If health benefits aren’t enough to motivate you to pack your lunch, maybe extra cash in your pocket will.

Packing your lunch probably costs about $5 per day at the most. Compare that dollar amount to what you spend eating out (probably around 10 bucks, right?) and the savings are really pretty shocking!

Now that I’ve covered WHY you should pack your lunch, let’s focus on HOW to pack a healthy lunch!

I would say without a doubt, the key to packing a healthy lunch is planning ahead.

So I’m going to share what I pack for lunch and how I pack it so that it stays fresh several days later.

This is what my lunch looks like just about every single day – turkey sandwich, salad, grapes, clementine, carrots, nuts, and SkinnyPop popcorn.

On Sunday, I prepare all of my turkey sandwiches for the week. I use sandwich thins for the bread, and I’ve never had any issues with it becoming soggy. I wrap each sandwich in Saran Wrap to keep it fresh and also store it in a plastic container to keep it from getting squished in my refrigerator.

For my salads, I put the spinach and cherry tomatoes at the bottom of a Tupperware container, and then I wrap the veggies that get soggy (cucumber and red peppers) in little Saran Wrap packs so they stay fresh. I also put a paper towel on top to collect any extra moisture. I’m not kidding you, this method keeps your salads fresh for like a week and a half.

By Sunday night, I make sure my grapes are cleaned, taken off the vine, and placed into individual snack bags. I divide my carrots into individual snack bags as well. For me, I know that if I don’t do this before Monday morning, I’ll be too lazy to bother doing it later, and they’ll go to waste.

I like to pack a small pack of nuts because the protein helps keep me full and gives me a little boost of energy in the middle of the workday.

Also, I love packing 100-calorie bags of SkinnyPop. My favorite things about SkinnyPop are the fact that you get a lot of popcorn for 100 calories so you can munch on it for a while, and also the flavor is incredible—it tastes freshly popped like it’s homemade.

The only downside with this style of meal prepping is that I end up eating the same thing just about every day for lunch. Personally, that doesn’t bother me one bit! But I can understand where some people may be turned off by that. If that is the case, my suggestion is to swap out the sandwich with dinner leftovers or make something like Mexican Chicken or Lasagna that reheats well.

I realize this looks like a lot of food, but it’s all pretty healthy and the calorie and fat content aren’t very high—especially when you compare it to a greasy fast food lunch. Also, since I’m going back to school, I’m gone from home for about 13 hours, so I need to fuel up when possible because otherwise I’m famished by the time I get home to eat dinner around 9:30 p.m.

I hope these meal prepping and lunch packing tips helped! Let me know if you have any questions!

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Cinnamon cheesecake-stuffed apples

This is a sponsored post by Challenge Butter, but the text and opinions are all mine. Thank you for supporting brands that make Kylee's Kitchen possible!

Okay I’m getting personal on the blog today. I am going to tell you the weirdest thing about me.

Crunchy apples give me goosebumps. That’s right. I said it. I cannot stand the sound of a crunchy apple. The sound of someone biting into an apple or someone cutting an apple is like nails on a chalkboard for me. I’ve felt that way ever since I can remember. In fact, it’s so extreme that just the thought of it makes me cringe.

However, I still like the taste of apples, and I love cooked apples.

And this is where the problem lies – there is no way for me to indulge in a baked apple without being tortured by the sound of a crunchy apple.

There are so many delicious apple desserts this year that it’s such a shame.

I was especially tempted by a recipe I saw on Pinterest for cheesecake-stuffed apples. Like what?! How has that existed without me knowing about it?!

So over the weekend, I decided to bite the bullet and go for it!

No joke guys, thinking about cutting the apples and scooping out the insides is giving me goosebumps right now just thinking about! Yes, yes, I realize I’m weird!

But I have to tell you, it was totally worth it! These apples were delicious!

When making this dessert, it’s very important to choose the right apple. As you all know, there are thousands of varieties of apples – 7,500 to be exact! And certain apples are better for certain things than others.

For this dessert, you want to use an apple that is sturdy enough to hold its shape when it’s cooking.  I used Gala apples, but honey crisp apples would also be a good choice. If you were to use McIntosh or Jonathan apples, they would be too mushy. Those are better for applesauce. In this recipe, some people may also want to use granny smith apples. Totally fine! I’m just not a big fan of the taste.

Also, the quality of cream cheese you use in this recipe really makes a big difference. I used Challenge cream cheese because it’s very tangy and really makes the flavor of the cheesecake stand out. Also, it’s made with real milk and cream from cows that aren’t injected with synthetic hormones so you don’t have to be concerned with what you’re putting in your body.



Cinnamon cheesecake-stuffed apples
Yield: Makes 6 stuffed apples

Ingredients

• 4 apples
• 4 tablespoons Challenge butter, melted
• 2 tablespoons brown sugar
• 1 teaspoon cinnamon
• 8 ounces Challenge cream cheese
• 1 egg
• 1/4 cup sugar
• 1 teaspoon vanilla
• 1 teaspoon cinnamon

Directions

1. Preheat oven to 375 degrees Fahrenheit
2. Slice the top off the apples and use a paring knife and a spoon to scoop out the insides; place apples in baking dish
3. Mix the butter, brown sugar, and cinnamon together
4. Brush mixture on inside of apples
5. Bake apples for 30 minutes
6. While apples are baking, mix cream cheese, egg, sugar, vanilla, cinnamon together until smooth
7. Remove apples from oven and fill 2/3 full with cheesecake mixture
8. Place apples back in oven for 25 minutes​ or until cheesecake filling is set
9. Remove apples from baking dish and top with caramel and graham crackers if desired
10. Let apples cool for about 30 minutes before serving

Idea for apples adapted from Creme de la Crumb 

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Monster Sandwich Cookies

This is a sponsored post by Challenge Butter, but the text and opinions are all mine. Thank you for supporting brands that make Kylee's Kitchen possible!

As I've said before, I love making themed treats! So last week when I made the cookie cake for Kristin, I was trying to figure out how I should use my leftover frosting and cookie dough! (I made a triple batch of each because I wasn't sure how much was needed for the cake)

I landed on cookie-frosting sandwiches, but then when I saw these goofy candy eyes at the grocery store I got the idea to make monsters!

I love how they turned out! Adorable! I gave a few to the neighbor kids and they loved them too.

If you can't find candy eyes, you can just use M&Ms or even marshmallows. I know at my local grocery store, they sell regular white candy eyes all year round in the baking department.

Also, I ended up making new frosting for these monster sandwich cookies after all because I wanted it a little creamier than the cookie cake frosting. The frosting recipe I used for the cookie cake is really good for that purpose because I needed it to be very dark so that it would stand out and I needed it to harden. But I didn't need that for the cookie sandwich. So I reduced the amount of confectioners' sugar (which makes your frosting stiffer) and I reduced the cocoa powder so it was more milk chocolatey.

For this frosting recipe, I used European Style Unsalted Challenge butter. It's one of the newest Challenge products and it tastes just like you would imagine if you lived on the farm. It's so rich, and it creams really really well!

Monster Sandwich Cookies

Yield: Makes about 10 cookie sandwiches

Ingredients

For the chocolate chip cookies

• 2 and 1/4 cups flour (281.25 grams)
• 1 teaspoon baking soda
• 3/4 cup Challenge salted butter, room temperature
• 1 cup brown sugar (207 grams)
• 1 (3.4 oz) package instant vanilla pudding
• 2 eggs
• 1 teaspoon vanilla
• 1 cup semi-sweet chocolate chips
• (Plus candy eyes and white chocolate chips for teeth)

For the milk chocolate frosting

• 1 cup (2 sticks) Challenge unsalted butter, softened to room temperature
• 3 and 1/2 cups (441 grams) confectioners' sugar
• 1/2 cup (50 grams) unsweetened cocoa powder
• 1/4 teaspoon salt
• 2 teaspoons pure vanilla extract
• 3 Tablespoons milk

Directions
For the cookies

1. Measure flour and baking soda in medium bowl. Combine and set aside.
2. In large bowl, cream butter and brown sugar together until light and fuffy.
3. Add instant vanilla pudding package and beat until well blended.
4. Mix in eggs and vanilla.
5. Slowly add flour mixture to butter mixture until just incorporated.
6. Fold in chocolate chips with a spatula.
7. Cover dough and chill in refrigerator for at least one hour.
8. Remove dough from refrigerator.
9. Preheat oven to 350 degrees Fahrenheit.
10. Roll dough into balls (the size of 2 tablespoons) and place on greased baking sheet or silicone baking mat.
11. Bake for 8 to 10 minutes.
12. Remove from oven and cool on cookie sheet for several minutes before moving to a wire rack to cool completely.

 For the frosting

1. With a handheld or stand mixer fitted with a paddle attachment, beat the butter on medium speed until creamy - about 2 minutes.
2. Add the confectioners’ sugar, cocoa powder, salt, vanilla extract, and milk, beating on low speed after each addition.
3. Once everything is added, beat on high speed until creamy for about 2 minutes.
4. Spoon frosting into resealable plastic bag or piping bag. Cut 1/2 inch off one corner of bag, and pipe and ample amount of frosting on bottom of 1 cookie. 
5. Place another cookie on top and press down at an angle so cookies look like an open mouth.
6. Use extra frosting to attach candy eyes and place white chocolate chips in frosting to look like teeth.

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Taco lasagna

This is a sponsored post by Challenge Butter, but the text and opinions are all mine. Thank you for supporting brands that make Kylee's Kitchen possible!

Tacos are the best. First of all, they’re delicious (that’s a given), and secondly, there’s an infinite variety of tacos. Every part of the taco is customizable: the shell, the meat, the veggies, the sauce, the cheese, etc.

That being said, the way you eat tacos should also be customizable. A lot of people love finger foods, but sometimes it’s more convenient (and less messy) to eat with a knife and fork.

So for Taco Tuesday, I decided to make taco lasagna! Taco lasagna combines all of the flavors of tacos into a comforting casserole.

Taco lasagna reheats well, freezes well, and it’s great to pack for lunch.

The recipe below is my favorite combination of tortillas, salsa, and meat, but just like regular tacos, you can customize it however you please.

And if you’re like me and ask, “Can I make this in the slow cooker?” about everything, I have good news for you! You can absolutely cook it in the slow cooker! Just remember that you still have to brown and drain you meat before assembling it.

You’ll notice in this recipe that I added cream cheese. The cream cheese prevents the taco lasagna from getting soupy while it is cooking. Challenge Dairy actually makes salsa-flavored cream cheese that is perfect for this dish! It blends really well and adds an extra depth of flavor.

Taco Lasagna

Yield: Makes about 10 servings

Ingredients

• 1 1/4 pounds ground beef
• 1 medium onion, chopped
• 1 Tablespoon minced garlic
• 2 cups salsa
• 1 (15 ounce) can black beans, rinsed and drained
• 4 ounces Challenge cream cheese
• 1 (1 ounce) envelope taco seasoning
• 6 (10 inch) tortillas
• 3 cups shredded Mexican cheese blend

Directions

1. Preheat oven to 375 degrees Fahrenheit
2. In large skillet, cook beef and onion over medium heat until meat is no longer pink. Add garlic and sauté for 1 minute longer. Drain beef mixture.
3. Return beef to skillet and stir in salsa, beans, cream cheese, and taco seasoning; continue to stir over medium heat until cream cheese has melted into mixture.
4. Place two tortillas in a greased 13x9-inch baking dish.
5. Spread 1 1/2cup meat mixture over tortillas and sprinkle 1 cup cheese on top.
6. Repeat layer two more times.
7. Cover and bake for 30 minutes. Cheese on top should be completely melted.
8. Let stand for 10 minutes and serve.
9. Dish stays good in refrigerator for up to 3 days.

*Note: You can also make dish in slow cooker by cooking on low for 2 to 4 hours.

Recipe loosely adapted from Taste of Home

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Chocolate chip cookie cake

This is a sponsored post by Challenge Butter, but the text and opinions are all mine. Thank you for supporting brands that make Kylee's Kitchen possible!

When I started my blog a few years ago, I begged the managers at the FOX59 news station to let me do a cooking segment. Eventually, I was annoying enough that they let me do a segment once every blue moon.

But exactly one year ago today, I had my first segment with early morning anchors Kristin Kane and Scott Jones. We all had such great chemistry together, and it went really well. Kristin believed in me and my blog, so “Kylee’s Kitchen” became a weekly segment on FOX59 Morning News.

One year after our first segment together, Kristin announced she was leaving Indianapolis. I was upset because she’s been a good friend, neighbor, and co-worker to me throughout the past few years, and she’s given me lots of good advice.

I knew I wanted to do something special for her on her last day, so I surprised her during the show with a cookie cake!

Cookie cakes are wonderful because they’re just big giant cookies, but you don’t have to worry about forming the dough into balls.

I used a 14-inch diameter deep-dish pizza pan for my cookie cake because I needed it to be big enough to feed all of my co-workers. That being said, I had to make a double-batch of cookies to fill the pan. You could always use a 9-inch or 10-inch diameter pie pan if you wanted a smaller cookie cake, and then you wouldn’t need to make a double batch of cookie dough.

I decorated my cookie cake with chocolate frosting on the edges and then I used the frosting to write a message. You don’t have to use chocolate frosting though. You could us vanilla frosting or none at all. Or if you want lots of frosting, smother it on the entire surface!

I always make my frosting with Challenge unsalted butter. It’s free of preservatives and hormones and made with real cream. You can really taste the difference!

Chocolate chip cookie cake with dark chocolate frosting

Yield: serves about 20 people

Ingredients

For the cookie

• 2 and 1/4 cups flour (281.25 grams)
• 1 teaspoon baking soda
• 3/4 cup Challenge salted butter, room temperature
• 1 cup brown sugar (207 grams)
• 1 (3.4 oz) package instant vanilla pudding
• 2 eggs
• 1 teaspoon vanilla
• 1 cup semi-sweet chocolate chips

For the dark chocolate frosting

• 1 cup (2 sticks) unsalted Challenge butter, softened to room temperature
• 4 cups confectioners' sugar
• 3/4 cup (50 grams) unsweetened cocoa powder
• 1/4 teaspoon salt
• 2 teaspoons pure vanilla extract
• 3 Tablespoons milk

Directions

For the cookie

1. Preheat oven to 350 degrees Fahrenheit.
2. Measure flour and baking soda in medium bowl. Combine and set aside.
3. In large bowl, cream butter and brown sugar together until light and fuffy.
4. Add instant vanilla pudding package and beat until well blended.
5. Mix in eggs and vanilla.
6. Slowly add flour mixture to butter mixture until just incorporated.
7. Fold in chocolate chips with a spatula.
8. Press dough into prepared deep-dish pizza pan.
9. Bake for 20 to 22 minutes or until the edges start to turn golden brown.
10. Remove from oven and cool on cookie sheet completely before frosting.

 For the frosting

1. With a handheld or stand mixer fitted with a paddle attachment, beat the butter on medium speed until creamy - about 2 minutes.
2. Add the confectioners’ sugar, cocoa powder, salt, vanilla extract, and milk, beating on low speed after each addition.
3. Once everything is added, beat on high speed until creamy for about 2 minutes.
4. Decorate cooled cake with frosting.

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