We have come along way since traditional peanut butter and jelly sandwiches where the school lunch meal of choice.
Current school meals give children a chance to experience different flavors, textures, and cuisines that are not only fun but also healthy for them.
As parents we all know how important it is for our kids’ meals to be nutritious as well as tasty so that they can develop an interest in trying out new foods.
This article will discuss some creative ideas for nutritious school lunches which take into consideration both taste and health.
These ideas range from easy wraps and bento box fillings through thermos warmers to interesting snacks that can be combined together thus ensuring that lunch breaks remain exciting times for your children while at school.
Whether dealing with fussy eaters or budding food critics there is something here that should please everyone.
So say goodbye forever to boring packed lunches and give them a fresh look today – you won’t regret it!
The 11 Best school lunch ideas and recipes
1. Turkey and Cheese Wrap
I believe that nothing is better than a wrap, and one of my favorites is a turkey and cheese wrap with some fresh spinach or lettuce. I still like it crispy and not too messy, so you don’t ruin their school clothes!
Ingredients
- 1 large whole wheat tortilla
- 3-4 slices of deli turkey breast
- 2 slices of cheddar cheese
- 1 leaf of romaine lettuce
- 2-3 slices of tomato
- 1 tablespoon of mayonnaise
- 1 teaspoon of Dijon mustard
- Salt and pepper to taste
Instructions
1. Start by laying the whole wheat tortilla flat on a clean surface.
2. Spread the mayonnaise and Dijon mustard evenly over the tortilla.
3. Place the slices of deli turkey breast on top of the tortilla.
4. Put the slices of cheddar cheese, the leaf of romaine lettuce and the tomato slices on top of the roast turkey.
5. Season with salt and pepper to taste.
6. Roll up the tortilla tightly, tucking in the sides as you go and, if you like, slice into halves.
2. Veggie Stir-Fry
Hey man, veggie stir-fry! Here’s a meal I can nail just about every time.
It’s easy. It’s endlessly adaptable.
I can use whatever vegetables I have lurking in the fridge, and throw in a handful of this and a splash of that, and everything will taste good.
I can make it salty, sweet, or smoky. I can jazz it up with something Asian or go European.
Add a pot of ranch for some dipping sauce!
Ingredients
- 2 tablespoons vegetable oil
- 1 cup broccoli florets
- 1 red bell pepper, sliced
- 1 yellow bell pepper, sliced
- 1 carrot, sliced
- 1 zucchini, sliced
- 1/2 cup snap peas
- 3 cloves garlic, minced
- 1 tablespoon ginger, minced
- 1/4 cup soy sauce
- 1 tablespoon cornstarch
- 1/4 cup vegetable broth
- 2 tablespoons hoisin sauce
- Salt and pepper to taste
- Cooked rice for serving
Instructions
1. Heat the vegetable oil in a large pan or wok over medium-high heat.
2. Add the garlic and ginger to the pan to sauté for 1 minute until fragrant.
3. Add the broccoli, bell peppers, carrot, zucchini and snap peas and stir-fry for 5–7 minutes, until all the vegetables are tender-crisp.
4. Combine the soy sauce, cornstarch, vegetable broth and hoisin sauce in a small bowl. Mix well.
5. Add sauce mixture to your vegetables and toss together, allowing the vegetables to really soak up the sauce. Cover and cook over low heat for an additional 2-3 minutes, until the sauce thickens.
6. Season with salt and pepper to taste, and serve hot over cooked rice.
3. Greek Yogurt with Granola and Berries
Not your standard school lunch but a nice way to mix it up. Make sure you have a good container!
Ingredients
- 1 cup plain Greek yogurt
- 1/2 cup granola
- 1/2 cup fresh berries (such as strawberries, blueberries, or raspberries)
- 1 tbsp honey (optional)
- 1 tsp chia seeds (optional)
- 1/4 tsp vanilla extract (optional)
Instructions
1. Put the Greek yogurt in a bowl first. If you’re bringing along for school, use a portable container.
2. If using vanilla extract, stir it into the yogurt to enhance the flavor.
3. Sprinkle the granola evenly over the top of the yogurt.
4. Wash and dry the berries, then scatter them over the granola.
5. Drizzle honey over the berries and granola if desired for added sweetness.
6. Top with chia seeds and pack and store.
4. Chicken Caesar Salad
I like this salad for the great interplay of texture and taste the sharp crunchiness of the Romaine lettuce, the savories of the grilled chicken, the crunchiness of the croutons, all in the right proportion with regard to the creaminess of the Caesar dressing. My kids usually demand it with Pizza, but it makes a great healthy stand alone lunch too.
Ingredients
- 2 boneless, skinless chicken breasts
- 2 tablespoons olive oil
- Salt and pepper to taste
- 1 large head of romaine lettuce, chopped
- 1/2 cup Caesar dressing
- 1/2 cup grated Parmesan cheese
- 1 cup croutons
- 1 lemon, cut into wedges
Instructions
1. Heat the grill or grill pan over medium-high heat. Brush the chicken breasts with olive oil and season with salt and pepper.
2. Cook the chicken for 6-7 minutes per side, ’til done. Let rest a few minutes, then slice.
3. Toss the chopped romaine lettuce with the Caesar dressing in a large bowl, until the lettuce is evenly coated.
4. Add the sliced chicken, grated Parmesan cheese and croutons to the mixing bowl of lettuce. Lightly toss to mix.
5. If you like completing your meal with a burst of citrus, serve the Chicken Caesar Salad with lemon wedges on the side.
5. Hummus and Veggie Pita
My kids love playing with different foods, specially lots of bitty food.
The Greek-style pitta bread I prefer is bulky and hot when it comes from the baker’s, which makes it all the better when rolled into a soft flexible ball with the addition of hummus – itself a great way to start – and fresh cucumber, bell pepper and tomatoes. Simple, filling and wholesome – I haven’t got much more to say of a balanced lunchtime option.
Ingredients
- Whole wheat pita bread
- 1 cup hummus (store-bought or homemade)
- 1/2 cup cucumber, thinly sliced
- 1/2 cup cherry tomatoes, halved
- 1/4 cup red bell pepper, thinly sliced
- 1/4 cup shredded carrots
- 1/4 cup red onion, thinly sliced
- 1/4 cup crumbled feta cheese (optional)
- 2 tbsp chopped fresh parsley
- Salt and pepper to taste
Instructions
1. Carefully cut the pita bread in half to create pockets.
2. Spread a generous amount of hummus inside each pita pocket.
3. Slice the cucumbers, cherry tomatoes, red bell pepper, shredded carrots, and red onion and stuff them into pita pockets.
4. If using, sprinkle crumbled feta cheese inside the pita pockets.
5. Season with salt and pepper to taste.
6. Garnish with chopped fresh parsley before serving. Enjoy!
6. Pasta Salad with Veggies
I feel like I can throw in a lot of tastes and textures in this dish that makes it satisfying to my kids. This is a type of meal that I can prepare for practically all diets and can be a variety of different textures and flavors.
This meal is also easy to put together and put in the kids lunch boxes
Ingredients
- 2 cups rotini pasta (or any preferred shape)
- 1 cup cherry tomatoes, halved
- 1 cup cucumber, diced
- 1/2 cup bell peppers, diced (use assorted colors)
- 1/4 cup red onion, finely chopped
- 1/2 cup shredded carrots
- 1/4 cup black olives, sliced
- 1/4 cup feta cheese, crumbled (optional)
- 1/3 cup Italian dressing (or dressing of your choice)
- Salt and pepper to taste
Instructions
1 Cook the pasta in a large pot of salted water to al dente according to the package instructions; drain and rinse with cold water until completely cool.
2. Place the cooked pasta, the cherry tomatoes, the cucumber, the bell peppers, the red onion, the grated carrots and the olives in a large bowl.
3. Toss the Italian dressing over everything and mix well to get everything coated.
4. Gently fold in the crumbled feta cheese, if using.
5. Season with salt and pepper to taste.
6) Chill for at least half an hour prior to serving to allow the flavors to come together.
7. Quinoa and Black Bean Bowl
I like making this quinoa/black bean dish as a satisfying, highly nutritious meal for my kids.
It gives them a balance of protein and fibre. I can pile on all sorts of extra things if I feel like it.
I usually give my kids some dipping sauces to go with it.
Ingredients
1 cup quinoa, rinsed
2 cups water
1 can (15 oz) black beans, rinsed and drained
1 cup corn kernels (fresh, frozen, or canned)
1 red bell pepper, diced
1 avocado, diced
1 cup cherry tomatoes, halved
1/4 cup red onion, finely chopped
1/4 cup cilantro, chopped
1 lime, juiced
2 tablespoons olive oil
Salt and pepper to taste
Instructions
1. Combine the quinoa and water in a medium saucepan and bring to a boil. Reduce the heat to low, cover, and simmer until the water is absorbed and the quinoa is tender, about 15 minutes. Fluff with a fork.
2. While the quinoa is cooking, get your other ingredients ready: rinse and drain the black beans; dice the red bell pepper and avocado; halve the cherry tomatoes; chop the red onion and cilantro coarsely.
3. Mix all ingredients together in a large bowl: the above-cooked quinoa, black beans, corn kernels, diced bell pepper, avocado, cherry tomatoes, red onion, and cilantro.
4. Combine the lime juice, olive oil, salt and pepper in a small bowl to make a dressing.
5. Toss the dressing through the quinoa and vegetable mixture.
6. Adjust seasoning with additional salt and pepper as needed and serve immediately, or refrigerate for up to 1 week.
8. Tuna Salad with Crackers
Tuna and crackers are a great healthy quick snack.
It’s tuna with crackers, and the different textures between the creamy tuna and the crackers make it a great bite. I love how versatile it is – it’s something I make it with very basic ingredients I always have stocked and you can eat it whenever you want, it’s always ready.
It’s just easy, especially for now. Perfect for busy kids!
Ingredients
- 1 can of tuna, drained
- 1/4 cup mayonnaise
- 1 tablespoon Dijon mustard
- 1 stalk celery, finely chopped
- 1 small red onion, finely diced
- 1 tablespoon lemon juice
- Salt and pepper to taste
- Fresh parsley, chopped (optional)
- Crackers of your choice
Instructions
1. In a medium bowl, combine the drained tuna, mayonnaise, Dijon mustard, lemon juice, salt and pepper.
2. Stir in finely chopped celery and red onion until evenly mixed.
3. If desired, fold in the chopped fresh parsley for added flavor and color.
4. Taste and adjust to your liking, seasoning with more salt, pepper or lemon juice as desired.
5. Transfer the tuna salad to a storage container for easy packing.
6. Serve with crackers of your choice, either packed separately or mixed just before serving for a crispy, crunchy texture.
9. Peanut Butter and Banana Sandwich
I love the smoothness of peanut butter and the sweetness of banana: there’s not a moment when I don’t get both of those flavors. The texture is so fantastic, it’s so comforting and healthy, and the combination really works well for my kids.
Ingredients
- 2 slices of whole wheat bread
- 2 tablespoons of peanut butter
- 1 ripe banana
- 1 tablespoon honey (optional)
- 1/2 teaspoon of cinnamon (optional)
Instructions
1. Spread peanut butter evenly on one side of each slice of bread.
2. Peel the banana and cut it into thin slices.
3. Spread peanut butter on half the slice of bread, then put the banana slices on top of that.
4. Drizzle honey over the banana slices, if using.
5. Sprinkle a pinch of cinnamon over the top, if using.
6. Put the other slice of bread on top peanut butter side down to make it a sandwich. Cut diagonally and serve.
10. Caprese Salad with Fresh Basil
When I feel like giving my kids something simple and elegant, I go for the fresh basil and tomatoes. Simply brilliant.
I think it’s the perfect combination for an airy, refreshing, light lunch. Mozzarella and a touch of olive oil… What more could you ask for from a plain old salad?
I generally use this combination for a quick lunch in the afternoon and it looks great to say the least for a formal aperitif. Not to mention, the fresh herbs and fully ripened ingredients always make it look like I’ve prepared something very artistic.
Ingredients
- 4 large tomatoes, sliced
- 1 pound fresh mozzarella, sliced
- 1 cup fresh basil leaves
- 3 tablespoons extra virgin olive oil
- Salt to taste
- Freshly ground black pepper to taste
- Balsamic glaze for drizzling (optional)
Instructions
1. Arrange the tomato slices on a serving platter.
2. Place a slice of fresh mozzarella on top of each tomato slice.
3. Tuck fresh basil leaves between the tomato and mozzarella slices.
4. Drizzle the salad with extra virgin olive oil.
5. Season with salt and freshly ground black pepper to taste.
6. Optionally, drizzle with balsamic glaze before serving.
11. Egg Salad Sandwich
If you are looking for an instant and tasty snack, I would recommend you to try this sandwich – humble but reliable, it is perfect for any situation and always hits the spot. As comforting as it is simple, this is a sandwich with a texture that’s more creamy than crunchy.
It is perfect for picnics and as an easy choice for lunch, and my kids always finish it!
Ingredients
- 6 large eggs
- 1/4 cup mayonnaise
- 1 teaspoon Dijon mustard
- 1 tablespoon finely chopped celery
- 1 tablespoon finely chopped red onion
- 1 teaspoon fresh lemon juice
- Salt and pepper to taste
- 4 slices of your favorite bread
- Optional: Lettuce leaves and tomato slices for serving
Instructions
1. Place eggs in a single layer in a medium-sized saucepan. Cover with cold water an inch over the eggs.
2. Bring to a rolling boil over medium-high heat.
3. Remove from heat, cover, and let sit for 12 minutes.
4. Cool eggs in ice water for 15 minutes.
5. Crack the eggs on a hard surface and peel off the shell.
2. When the water is boiling, take the pan off heat and cover with a lid. Cook eggs in the hot water for 10-12 minutes.
3. Strain off the hot water, then transfer the eggs to a bowl of cold water to cool down. Peel the cooled eggs and chop roughly.
4. In a medium bowl, whisk together the mayonnaise, Dijon mustard, chopped celery, chopped red onion, lemon juice, salt, and pepper.
5. Gently fold the chopped eggs into the mayonnaise mixture until well combined.
6. Serve the egg salad in slices of bread, with lettuce leaves and slices of tomato, if you wish.
