6 pounds Russet potatoes, cut into wedges (about 6 wedges per potato) or Prepared Frozen Wedges
2 tablespoons Olive Oil
3 pounds Turkey, Thinly Sliced, Low Sodium
3 tablespoons Salt-Free Seasoning Blend
48 ounce Ranch Dressing, low sodium
Prep Time: 10min | Cook Time: 40min
Preheat the oven to 425 °F
Wash, scrub and cut the potatoes into wedges lengthwise, you should get about 6 wedges per potato. A sectionizer with a 6 wedge blade can also be used if available. Or use prepared frozen wedges. If using frozen, skip step three.
Arrange the potatoes on a sheet pan lined with parchment paper skin side down, drizzle them lightly with the olive oil, and season them with the seasoning blend.
Place in the preheated oven and cook for 40 minutes until the potatoes are tender on the inside and golden brown/crispy on the outside. Or follow manufacturer instructions for frozen wedges.
Remove the wedges from the oven and allow them to cool. Store in refrigerator until ready to use.
Cut each slice of deli turkey in half so they can be wrapped around each potato wedge. Each slice should be a little under ½ ounce of turkey. Each lunch should get four potato wedges.
Serve chilled and dip the wrapped wedges in 2oz of ranch dressing. Enjoy!
Note: Recommend serving with a fruit serving, whole-grain pretzel sticks, and milk. Can add additional dippable veggies like carrot and celery sticks.
Meal Components: ½ cup starchy vegetable, 2-ounce of meat/ meat alternative
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