Lunchbox recipes your kids can make
Steak and veggie pitas
Leftover steak can be sliced into tasty strips and tucked into pitas along with thin slices of cheese and veggies.
- 1-1/2 cups cooked diced or thinly sliced steak
- 1 cup thinly sliced red or yellow bell pepper
- 1/4 cup thinly sliced red onion
- 1/2 cup sun-dried tomatoes packed in olive oil, drained
- Handful of fresh spinach leaves
- 4 large whole grain pita pockets, split
- 4 tablespoons light mayonnaise made with olive oil
- 2 tablespoons honey mustard
- 4 slices provolone
- Have your kids combine the steak, bell pepper, onion, tomatoes and spinach leaves in a large bowl.
- Let them spread the insides of the pita pockets with mayonnaise and mustard.
- Have your kids set a cheese slice in each pita and carefully stuff the pitas with the steak mixture.
- Tightly wrap in plastic wrap or place in a reusable lunch bag or container.
- Keep refrigerated until ready to pack.
If your kids can press the button on the food processor, they can make this easy and healthy lunchbox recipe. Pack a bag of grapes and candied walnuts to go along with the wrap.
- 1 (15-ounce) can garbanzo beans, rinsed, drained
- 2 tablespoons tahini
- Juice of 1 lemon (about 3 tablespoons)
- 2 tablespoons fresh parsley leaves
- 1 garlic clove
- 2 tablespoons olive oil
- Salt and freshly ground black pepper to taste
- 4 (8-inch) whole grain tortillas
- 4 lettuce leaves or a handful of fresh spinach leaves
- Have your kids place the beans, tahini, lemon juice, garlic and olive oil in the bowl of a food processor then blend on high until smooth.
- Season to taste with salt and pepper.
- Give them a spatula and let them spread the hummus thickly on the tortillas.
- Lay a lettuce leaf or a few spinach leaves on top of the hummus and teach them how to roll the tortillas, burrito-style.
- Wraps can be placed seam-side down in a reusable sandwich bag or container.
Cold pasta salad
Corkscrew or bow-tie pasta can be dressed up in many kid-pleasing ways. On your pasta night, make extra and set it aside so your kids can toss it with vegetables, beans or leftover chicken and their favorite salad dressing.
- 3 cups cooked pasta
- 1-1/2 cups cooked diced chicken (or beans, as a vegetarian option)
- 1/2 cup sliced pitted olives
- 1 cup cherry tomatoes
- 1/2 cup chopped roasted red peppers
- 2 tablespoons finely chopped fresh herbs
- Salad dressing of their choice, to taste
- 1/4 cup shredded Parmesan
- Set the ingredients out for the kids and give them 1 big bowl to mix all the ingredients together or give them each a bowl and let them pick and choose to make their salad.
- Pack the salads in individual-sized lunch containers and keep refrigerated until ready to pack for school.