A June Bento

Here's a bento from a week and a half ago. Honestly, it seems like much longer ago than it was. We've been keeping very busy, and the days are just flying by.

The pink box on the left is mine. We both have a turkey wrap made with some leftover spinach roll filling (that was delish in a turkey wrap!), in front of the wrap in my box is Matanuska Creamery Garlic Dill cheese curds from our local dariy! YUM! I've also got some roasted edemame, Pirates Booty, a couple bites of carrot, and some cucumber. Oh, and the Oreo fun stix are mine. D has golden Oreos, cheddar Sun Chips, turkey spinach wrap, garlic cheese curds, carrots, and roasted almonds.

Secret Spinach Rolls Recipe . . . Shhh . . .

So I used to work with a lady named Mary who brought these amazing Spinach Rolls to every potluck and get together we had at work. They were always the most requested item, and any time she took them anywhere people would request the recipe. She always said "it's a secret recipe, I don't give it out." Well, when she left the bank we worked at she gave me the recipe and yes, now I'm sharing it with the world, though I will tell you, I'm leaving out one super secret ingredient that gives it just a little something extra. It's still a great recipe even without letting you in on the "secret."

Mary's Spinach Rolls

2 boxes frozen chopped spinach, thawed & drained
1 pkt. Hidden Valley Ranch Dip mix (not salad dressing mix)
1 cup mayo (works ok to use light mayo)
1 cup sour cream (also ok to use light sour cream)
1 bunch green onion (about 6) chopped
1/2 cup bacos
1 pkg. flour tortillas, burrito size

Thaw and drain spinach and place in a large bowl. All all ingredients (except flour tortillas) and mix well. Refrigerate mixture until ready to spread on tortillas. Can be made a day in advance. Spread on tortillas and slice into 1 1/2" pieces. Arrange on serving tray and take to a party where they will be devoured! Enjoy!