Meals on the Go: For Your Hectic Summer Schedule

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July 5, 2014

Sometimes it seems like we’re always on the go: summer events, extracurricular activities, or even work. It can be difficult to eat healthy when you’re stuck with take out or grabbing a frozen snack. Here is a day of meals that can be made ahead and then truly eaten on the go.

Breakfast: Ham and Cheese Scones

These amazing scones from Rachael Ray are the perfect compact meal to eat as you’re headed out the door.

Ingredients (12 small scones)

  • 2 cups all-purpose flour
  • 1 tablespoon baking powder
  • 1 teaspoon salt
  • 8 tablespoons cold unsalted butter, diced
  • 1/2 cup plus 1 tablespoon cold whole milk
  • 3 eggs
  • 3/4 cup shredded sharp cheddar cheese
  • 1/2 cup cooked ham, diced


  1. Pre-heat oven to 400 degrees.
  2. Line a baking sheet with parchment paper or a silicone liner.
  3. In a large bowl, whisk together the flour, baking powder and salt. Cut the butter into the flour using a pastry blender or two forks. The butter should break down until it’s the size of small peas. Don’t use your hands because that will melt the butter and you want it to remain cold for a more flaky scone.
  4. In another bowl, whisk together ½ cup of the milk and two of the eggs.
  5. Add the milk mixture to the flour. Stir with a wooden spoon until it just comes together. Add ham and cheese to the dough and mix until everything is incorporated. Do not over mix.
  6. Turn the dough out onto a lightly floured surface and knead it just until you can shape it into a ball.
  7. Pound out the ball using the heel of your hand until it is a flattened disk, about 3/4-inch in thickness.
  8. Using a 2-inch biscuit cutter or the rim of a small juice glass, cut out the scones and place onto prepared baking sheet.
  9. Whisk together the remaining egg and tablespoon of milk and brush the tops of each scone.
  10. Bake 18-20 minutes, until lightly brown.

Lunch: Quick Chicken Suiza Burritos

Another recipe from Rachael Ray, these burritos pack in protein and unsaturated fats to get you through the afternoon.


  • Extra virgin olive oil
  • Salt and pepper
  • 4 boneless, skinless chicken breasts
  • 1 avocado, sliced
  • 1 cup salsa verde (store bought or homemade)
  • 8 small flour tortillas
  • 2 cups sharp cheddar or pepper Jack cheese, shredded


  1. Pre-heat a grill or grill pan.
  2. Drizzle chicken with olive oil and season with salt and pepper.
  3. Grill chicken breasts, about 5-6 minutes on each side, then thinly slice.
  4. Coat sliced chicken in salsa verde.
  5. Place tortillas on the grill and char on each side.
  6. Place chicken in the tortillas, top with avocado and cheese, then wrap and roll into burritos.

Dinner – Broccoli Rabe Pizza Bread

This last recipe from Rachael Ray features a delicious ciabatta bread topped with broccoli rabe and an array of cheeses.


  • Salt and pepper
  • 1 large bunch broccoli rabe, chopped into 2-3 inch pieces
  • 1/4 cup plus 2 tablespoons olive oil
  • 1 teaspoon crushed red pepper
  • 4 cloves garlic, chopped
  • 2 cups mild ricotta cheese
  • 1/2 cup grated Romano cheese
  • 1/2 cup grated Parmesan cheese
  • 3 tablespoons fresh thyme, finely chopped
  • 1 loaf ciabatta bread, split lengthwise
  • 2 cups shredded mozzarella or mild provolone cheese


  1. Pre-heat oven to 400 degrees.
  2. Bring large pot of water to a boil, salt it, add broccoli rabe and cook for 8 minutes. Drain.
  3. In a large skillet, heat 1/4 cup olive oil, over medium heat. Add red pepper flakes and garlic and stir for 1-2 minutes. Add broccoli rabe and toss for 2-3 minutes. Turn off the heat.
  4. In a medium size bowl, combine ricotta, Romano, Parmesan, thyme and the remaining 2 tablespoons olive oil. Season with salt and pepper.
  5. Place the bread on a baking sheet and slather both halves evenly with the ricotta mixture. Top with the broccoli rabe and mozzarella (or provolone).
  6. Bake until melted and bubbly, about 10 minutes. Cut into large chunks to serve.

This is just as good cold as pizza is.

Go ahead and try it! Make some food ahead of time so you can grab it on the go. You can even eat in the car without a big mess.

photo credit: jessicafm via photopin cc

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