MINNEAPOLIS (WCCO) — All week, we’re helping you makeover your or your child’s lunchbox — because peanut butter and jelly just gets tiresome.

Molly Herrmann is co-owner of Kitchen in the Market at Midtown Global Market in Minneapolis. Her Instagram posts provide inspiration to moms across the Twin Cities.

On Wednesday, she showed how prepping pays off.

Making lunch can be hard, especially if you wait until that morning to make it. That’s why Herrmann starts meal prep on the weekend.

“Now we’re going to do carnitas and tortillas,” Herrmann said. “I braised this last night in olive oil, you’ll want to sear the meat on all sides with salt and pepper, then sauté some peppers and oranges right in there.”

Pour stock over it and bake it at 350 degrees for 2.5 hours for a quick braise, if you have a little more time, do 250 for 4 hours.

When it’s done, it goes in a Thermos so it stays hot for hours. Wrap the Tortillas in Foil.

Meanwhile, Herrmann makes sure her son participates in packing.

“We like to make a slaw, you can use green cabbage or red cabbage, you can soften it with salt,” Herrmann said.

Pack up vegetables that your child will not only eat, but can go inside the taco, or outside it as a snack. Leave it all separate so it stays hot and doesn’t get soggy.

That way, lunch is then fun to put together and delicious to eat.

Herrmann uses the leftovers from Wednesday’s lunch to pack Thursday’s. We’ll show you how to make your own spring rolls with it tomorrow.

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