It’s not easy for me to pack a healthy school lunch for my kids unless I plan ahead. A weekly lunchbox menu plan helps me to know what items I need to buy at the grocery store, plus helps me avoid sending the same old boring lunch items day after day. Keeping fruit and veggies on hand is a must. It’s important to send a well-rounded lunch to school that will provide energy and nutrition to children’s growing bodies.
Do you need some healthy recipe ideas for your child’s lunchboxes? I hope you will enjoy our weekly menu – let me know if you find any new favorites from the list! Feel free to share any of your school lunch ideas in the comment section.
Lunchbox Packing Tip: Keep food items cool and safe to eat by packing them in an insulated lunchbox, using an icepack, or storing in a refrigerator.
Day One: Sandwich on a Stick (serves 2)
2 slices of bread, cubed
2 oz. Cheddar Cheese, cut into 4 cubes
2 oz. turkey or ham, cut into (4) 1-inch thick slices
1/2 cup chopped lettuce
1/2 cup grape tomatoes
1/4 cup baby dill pickles
1/4 cup black olives
1/2 cup honey mustard for dipping
4 bamboo skewers
Directions: Slide one cube of bread, cheese, lettuce leaf, tomato, pickle, and olive onto skewer. Repeat for additional skewers. Serve with honey mustard for dipping.
Note: Substitute your favorite meat, cheeses and other ingredients for anything listed above.
Day Two: Peanut Butter and Honey Sandwich + A Banana (serves 1)
- 2 slices bread
- 1 T. honey
- 2 T. peanut butter
Directions: Stir honey and peanut butter together until well mixed. Spread onto one bread slice and top with the other slice. A banana goes great with this lunch!
Day Three: Mixed Bean Salad + Hard-Boiled Egg (salad recipe serves 4)
- 3 cups canned mixed beans, drained and rinsed
- 1 red bell pepper, diced
- 1 celery stalk, sliced
- 1 apple, diced (squeeze a little lemon juice onto the diced apples to prevent them from browning)
- 2 T. olive oil
- 2 tsp. white wine vinegar
- 1/2 tsp. dry mustard
- 1/4 tsp. sugar
- Salt & Pepper to taste (we like garlic salt)
- Mix the dressing ingredients together in a small bowl.
- Mix the beans, red bell pepper, celery and apples in a larger bowl.
- Pour the dressing over the bean salad mix and toss until well blended.
*This is a great recipe to make ahead and store in the refrigerator up to 2 days.
Day 4: Ranch Hummus (recipe serves 8) + send with Pita Bread, Pita Chips or Veggies
- 1 15 oz can garbanzo beans, rinsed and drained
- 1 cup cottage cheese
- 1/4 cup plain yogurt
- 1 1 oz Package Dry Ranch Seasoning Mix
- 1 tbsp Fresh squeezed lemon juice
- 1 tbsp Olive oil
- 1 tsp Chopped garlic
Put all of the above ingredients in a food processor and puree until smooth. Store in an airtight container and refrigerate several hours or overnight before serving.
Day 5: Chicken Strips with Barbeque Dipping Sauce (serves 1) + Fruit Salad
2-3 cooked chicken strips
1/4 cup your favorite Barbeque sauce for dipping
Simple Fruit Salad Recipe:
- 4 strawberries, cut into quarters
- 1/2 nectarine, cut into bite size chunks
- 1/2 kiwi, peeled and cut into bite size chunks
- 1/2 apple, cut into bite size chunks
- 4 seedless grapes, halved
- 2 T. orange juice
Mix all of the above ingredients in serving container. Cover and send to school!