Lunchbox Challenge: 20 Ways to Feed Your Kid

In September, the kids’ lunchboxes are still clean, no one has yet lost their new water bottles and there are few complaints about lunch.

Overachieving and fun parents might be coordinating their kids’ lunches by color or theme. And even us regular parents are taking the time to cut the sandwiches into triangles and pack homemade cookies. By May we’ll laugh at this fresh-faced naivete.

But for now, here are ideas to take you through the first few weeks of school. Some of them are basic or obvious, but when you’re in a rut, you’ll be glad to have this list. Hang on to it or stick it on the refrigerator when you need a mental boost. If you have older kids, let them take a look so they can make lunch for themselves!

Smoothies are a great way to sneak greens into the diets of picky kids. Most kids will love this sweet tropical smoothie. Blend 1 cup frozen pineapple, 1 cup strawberries, 3 cups loosely packed baby spinach, 1 frozen banana and 1 ½ cups coconut water. Pack in a thermos with a straw.

Layer a container with brown rice, shredded cheese, pinto beans, veggies and salsa. Let them mix it up and eat with a fork or as a dip with tortilla chips.

3. Avocado whip dip

In a blender, mix 1 ripe avocado (peeled and pitted) with ½ cup plain yogurt and 1 tablespoon lime juice. Pack as a dip with veggies or spread on whole-wheat pita or crackers.

Makes 1 serving

When you’re out of (or tired of) sandwich bread, make a sandwich on a mini bagel. Smear with plain cream cheese. Add turkey, cheese and sliced pickles.

Make a portable cheese board with wedges of Brie (or a soft-spread cheese like Laughing Cow), crackers, grapes, strawberries, baby carrots and nuts.

Combine cooked seashell pasta with peas, shredded carrots, cheddar cheese cubes and crumbled bacon with ranch dressing for this salad that’s a nice change of pace from a sandwich.

This is an especially good one for middle schoolers. If they have access to a microwave, even better. Top a potato or sweet potato with cheese, sour cream or steamed veggies for a filling lunch. For kids with big appetites, pile on the protein – bacon or chili are both great.

Roughly chop some pieces of leftover chicken or rotisserie chicken and add to cooked quinoa. Drizzle with your kiddo’s favorite salad dressing. Add cheese, veggies or nuts for crunch and flavor.

Makes 3 servings

When a plain old PB&J is getting boring, slice open pita bread to make a pocket, then smear the inside with crunchy peanut butter and stuff with thinly sliced apples. It makes a delicious sandwich!

Here’s a fun twist on a breakfast favorite. Wrap toasted bread in parchment (let it cool first so it won’t be soggy). Include little restaurant condiment packages of butter or jelly. Pack hard-boiled eggs to go with it.

Boil a bag of frozen cheese tortellini. While warm, toss with pesto. For kids who aren’t into green, toss the tortellini with a little butter and parmesan. This one is a favorite for kids from toddlers to teens.

noushin nourizadeh/Getty

Kids will love an “all dip” lunch. Pack pretzels, chips, carrot sticks or any favorite dipping tool. Then fill several small containers with different dips – salsa, bean dip, plain yogurt, ranch dressing.

Quarter a bell pepper. Spread with a thin layer of pizza sauce, mozzarella cheese and mini pepperoni. Place on a baking sheet and bake for 10 minutes at 350 degrees. A great gluten-free pizza option.

Your kids will love discovering lunch on a skewer. The options are endless here, but some delicious and fun examples include skewers of pepperoni, mozzarella and black olives, a kabob of cantaloupe, ham and cheddar cheese, or grapes, turkey and cherry tomatoes.

Here’s a good one for preschoolers. Cut pancakes with a pizza cutter to make small pancake bites. Kids can pick them up with their hands and dip them in a little maple syrup or apple butter.

It’s super easy to make your own version of this treat. Make a PB&J as usual, then use a cookie cutter to make a shape, leaving the crust behind. Heart, flowers or circles are all good choices for the best ratio. Gently push down the edges of the sandwich, then freeze. Wrap tightly, storing in the freezer until ready to use. Then pack in the lunchbox frozen, and the sandwich will thaw by lunchtime.

Makes 4 servings