Uploaded August 2026 | Updated September 2026, 1 hour ago
grab my cookbook daveskitchenmarket.com
I rebuilt Lunchables for adults — two versions. Board One is the nostalgia upgrade: carved turkey, aged cheddar, and pepperoni chips instead of crackers. Board Two is a buffalo chicken salad lunchbox I packed at 8am, sealed, and ate cold at 4pm to see if it actually survives a workday. A real Lunchables has 11g of protein and a cookie. These have up to 96g. We're adults now.
Get my High Protein Low Carb cookbook — 15 recipes, instant download: dkmkt.com
Check out my website for awesome kitchen stuff: daveskitchenmarket.com
BOARD ONE — THE CARVING BOARD (~510 cal | 49g protein | ~12g net carbs)
4.5 oz carved oven-roasted turkey breast (Costco's whole Kirkland breast — carve it thick), 1 oz aged clothbound cheddar broken into rough chunks, 10 pepperoni slices air-fried at 350°F for 5–7 min into crispy chips (these are the "crackers"), spicy pickle spears, ⅛ cup salt & vinegar pistachios, a mini cup of spicy mustard, and the dessert cup: ¼ cup cottage cheese + ¼ cup blueberries. Stack rule: pepperoni chip, fold of turkey, chunk of cheddar. One bite. You know why.
BOARD TWO — THE COLD LUNCH BOARD (full board: ~720 cal | 96g protein · half-salad version: ~465 cal | 55g)
BUFFALO CHICKEN SALAD: Blend ⅓ cup full-fat cottage cheese completely smooth, then blend in 1 tbsp real mayo (one spoon makes the whole dressing taste like mayo — don't skip it), 1 tsp Dijon, 1 tsp pickle brine, ½ tsp garlic powder, ¼ tsp onion powder, ½ tsp smoked paprika, ¼ tsp cayenne, salt and pepper. Add 3 tbsp dill pickles + 2–3 baby carrots and PULSE 2–3 times only (pulse, don't blend — you want confetti, not relish juice). Fold into 1 can (12.5 oz) drained, patted-dry, fork-flaked chicken breast with 1 tbsp Frank's RedHot and a squeeze of lemon. Season it 20% bolder than tastes right — cold food eaten hours later loses volume. That rule alone will fix your meal prep.
On the board: the salad, half a beef stick sliced into coins, baby carrots for scooping, and a Babybel.
Smaller appetite? Split the salad across two days — that's ~465 cal / 55g protein per box and one build makes two lunches.
The internet is calling this whole anti-dessert snack plate thing "savory-maxxing." I'm calling it lunch.
CAN'T FIND COTTAGE CHEESE? The substitutes I tested work in the dressing too: [link to pizza bowl video]
For business inquiries: mademecookit@gmail.com
#adultlunchable #lunchables #highprotein #savorymaxxing #mealprep #weightloss
grab my cookbook daveskitchenmarket.com
I rebuilt Lunchables for adults — two versions. Board One is the nostalgia upgrade: carved turkey, aged cheddar, and pepperoni chips instead of crackers. Board Two is a buffalo chicken salad lunchbox I packed at 8am, sealed, and ate cold at 4pm to see if it actually survives a workday. A real Lunchables has 11g of protein and a cookie. These have up to 96g. We're adults now.
Get my High Protein Low Carb cookbook — 15 recipes, instant download: dkmkt.com
Check out my website for awesome kitchen stuff: daveskitchenmarket.com
BOARD ONE — THE CARVING BOARD (~510 cal | 49g protein | ~12g net carbs)
4.5 oz carved oven-roasted turkey breast (Costco's whole Kirkland breast — carve it thick), 1 oz aged clothbound cheddar broken into rough chunks, 10 pepperoni slices air-fried at 350°F for 5–7 min into crispy chips (these are the "crackers"), spicy pickle spears, ⅛ cup salt & vinegar pistachios, a mini cup of spicy mustard, and the dessert cup: ¼ cup cottage cheese + ¼ cup blueberries. Stack rule: pepperoni chip, fold of turkey, chunk of cheddar. One bite. You know why.
BOARD TWO — THE COLD LUNCH BOARD (full board: ~720 cal | 96g protein · half-salad version: ~465 cal | 55g)
BUFFALO CHICKEN SALAD: Blend ⅓ cup full-fat cottage cheese completely smooth, then blend in 1 tbsp real mayo (one spoon makes the whole dressing taste like mayo — don't skip it), 1 tsp Dijon, 1 tsp pickle brine, ½ tsp garlic powder, ¼ tsp onion powder, ½ tsp smoked paprika, ¼ tsp cayenne, salt and pepper. Add 3 tbsp dill pickles + 2–3 baby carrots and PULSE 2–3 times only (pulse, don't blend — you want confetti, not relish juice). Fold into 1 can (12.5 oz) drained, patted-dry, fork-flaked chicken breast with 1 tbsp Frank's RedHot and a squeeze of lemon. Season it 20% bolder than tastes right — cold food eaten hours later loses volume. That rule alone will fix your meal prep.
On the board: the salad, half a beef stick sliced into coins, baby carrots for scooping, and a Babybel.
Smaller appetite? Split the salad across two days — that's ~465 cal / 55g protein per box and one build makes two lunches.
The internet is calling this whole anti-dessert snack plate thing "savory-maxxing." I'm calling it lunch.
CAN'T FIND COTTAGE CHEESE? The substitutes I tested work in the dressing too: [link to pizza bowl video]
For business inquiries: mademecookit@gmail.com
#adultlunchable #lunchables #highprotein #savorymaxxing #mealprep #weightloss
