These easy school lunch ideas will keep them full and focused all afternoon.
Lunch Box Chicken Wrap
This lunchbox-friendly wrap is a tasty way to use leftover chicken and get kids to eat more veggies. Using colorful, thin strips of vegetables adds visual interest when the wrap is cut into slices.
Ingredients
- 1/4 cup hummus
- 1 whole wheat tortilla (8 inches), room temperature
- 1/2 cup fresh baby spinach
- 1/3 cup shredded cooked chicken breast
- 2 carrot sticks
- 2 sweet red pepper strips
Directions
- Spread hummus over tortilla; top with spinach. Place chicken, carrot and red pepper in a row near center of tortilla; roll up tightly. If desired, cut crosswise into slices. Wrap securely or pack in an airtight container; refrigerate until serving.
BLT Tortillas
These BLT tortillas are a healthy and easy way to quickly make your kids happy when they open their lunch for the day.
- 1/2 cup mayonnaise
- 1/2 cup sour cream
- 2 tablespoons ranch salad dressing mix
- 1/4 teaspoon crushed red pepper flakes
- 8 flour tortillas (8 inches), room temperature
- 16 cooked bacon strips
- 2 to 3 cups shredded lettuce
- 2 cups chopped seeded tomato
- Green and sweet red pepper strips, optional
Wheely-Good Pasta Salad
Red pepper pieces accent this yummy side dish, and the pasta wheels really drive the theme home
- 1 package (16 ounces) wagon wheel pasta
- 8 ounces cheddar cheese, cut into small cubes
- 1 medium sweet red pepper, diced
- 1 can (3.8 ounces) sliced ripe olives, drained
- 2 teaspoons minced fresh oregano
- 1 bottle (16 ounces) creamy Parmesan Romano salad dressing
Turkey Taco Salad
Ingredients
- 12 ounces ground turkey
- 1 medium sweet red pepper, chopped
- 1 small sweet yellow pepper, chopped
- 1/3 cup chopped onion
- 3 garlic cloves, minced
- 1-1/2 cups salsa
- 1/2 cup canned kidney beans, rinsed and drained
- 2 teaspoons chili powder
- 1 teaspoon ground cumin
- 8 cups torn romaine
- 2 tablespoons fresh cilantro leaves
- Optional toppings: chopped tomatoes, shredded cheddar cheese and crushed tortilla chips
Directions
- In a large skillet, cook turkey, peppers, onion and garlic over medium heat 6-8 minutes or until turkey is no longer pink and vegetables are tender, breaking up turkey into crumbles; drain.
- Stir in salsa, beans, chili powder and cumin; heat through.
- Divide romaine among four plates. Top with turkey mixture; sprinkle with cilantro and toppings of your choice. Serve immediately.
Greek Grilled Chicken Pitas
It’s delicious and perfect for warm days, with a creamy cucumber sauce that goes great with fresh, crunchy veggies to stay cool and refreshed after lunch.
Ingredients
- 1/2 cup balsamic vinaigrette
- 1 pound boneless skinless chicken breast halves
- CUCUMBER SAUCE:
- 1 cup plain Greek yogurt
- 1/2 cup finely chopped cucumber
- 1/4 cup finely chopped red onion
- 1 tablespoon minced fresh parsley
- 1 tablespoon lime juice
- 1 garlic clove, minced
- 1/4 teaspoon salt
- 1/8 teaspoon pepper
- PITAS:
- 8 pita pocket halves
- 1/2 cup sliced cucumber
- 1/2 cup grape tomatoes, chopped
- 1/2 cup sliced red onion
- 1/2 cup crumbled feta cheese
- Marinate chicken in vinaigrette, covered, in refrigerator for at least 4 hours or overnight. In a small bowl, combine the sauce ingredients; chill until serving.
- Drain and discard marinade. If grilling the chicken, lightly oil the grill rack. Grill chicken, covered, over medium heat or broil 4 in. from the heat until a thermometer reads 170°, 4-7 minutes on each side.
- Cut chicken into strips. Fill each pita half with chicken, cucumber, tomatoes, onion and cheese; drizzle with sauce.
Super Sloppy Joes
Upgrade a lunchtime classic into a feast with a few fancy yet simple tweaks.
- 2 pounds ground beef
- 1/2 cup chopped onion
- 2 celery ribs with leaves, chopped
- 1/4 cup chopped green pepper
- 1 can (15 ounces) crushed tomatoes
- 1/4 cup ketchup
- 2 tablespoons brown sugar
- 1 tablespoon white vinegar
- 1 tablespoon Worcestershire sauce
- 1 tablespoon steak sauce
- 1/2 teaspoon garlic salt
- 1/4 teaspoon ground mustard
- 1/4 teaspoon paprika
- 10 hamburger or hoagie buns, split
Party Time Mini Cheeseburgers
Kids and adults alike will love the taste of these moist and mouthwatering mini burgers.
- 1 large egg, lightly beaten
- 1/4 cup quick-cooking oats
- 2 tablespoons dill pickle relish
- 2 tablespoons ketchup
- 2 teaspoons prepared mustard
- 2 teaspoons Worcestershire sauce
- 1/4 teaspoon pepper
- 1/8 teaspoon garlic powder
- 1 pound ground beef
- 3 to 4 slices process American cheese
- 10 dinner rolls, split
Turkey Gyros
Greek seasoning, feta cheese and dill-cucumber sauce give this gyro an authentic taste.
Ingredients
- 1 medium cucumber, peeled
- 2/3 cup reduced-fat sour cream
- 1/4 cup finely chopped onion
- 2 teaspoons dill weed
- 2 teaspoons lemon juice
- 1 teaspoon olive oil
- 1/2 pound turkey breast tenderloin, cut into 1/4-inch-thick strips
- 1-1/2 teaspoons salt-free Greek seasoning
- 1-1/2 cups shredded lettuce
- 8 thin tomato slices
- 4 whole pita breads, warmed
- 2 tablespoons crumbled feta cheese
Directions
- Finely chop a third of the cucumber. For sauce, mix sour cream, onion, dill, lemon juice and chopped cucumber. Thinly slice remaining cucumber.
- In a nonstick skillet, heat oil over medium-high heat; saute turkey until no longer pink, 4-6 minutes. Stir in Greek seasoning. Serve turkey, lettuce, tomato and sliced cucumber on pitas; top with sauce and cheese.
Ham ‘n’ Swiss Envelopes
These clever envelopes will make people eager to look inside. The hot pockets shaped with refrigerated dough are stuffed with a delicious ham-and-cheese filling.
Ingredients
- 3/4 cup diced fully cooked ham
- 4 teaspoons finely chopped onion
- 1 teaspoon canola oil
- 3/4 cup shredded Swiss cheese
- 3 ounces cream cheese, cubed
- 2 tubes (8 ounces each) refrigerated crescent rolls
Parmesan Chicken Nuggets
Prep once and feed the family twice when you double this chicken mac and cheese and freeze half of it.
Ingredients
- 1/4 cup butter, melted
- 1 cup panko (Japanese) bread crumbs
- 1/2 cup grated Parmesan cheese
- 1/2 teaspoon kosher salt
- 1-1/2 pounds boneless skinless chicken breasts, cut into 1-inch cubes
- Marinara sauce, optional
Extra Tip:
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