5 Healthy School Lunch Ideas

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August 31, 2019
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August 31, 2019

It’s back to school season! Here are a five simple and healthy lunch ideas that your kids will hopefully enjoy!

1. Avocado Egg Salad Toast

Ingredients

  • 1 medium ripe avocado, peeled and cubed
  • 6 hard-boiled large eggs, chopped
  • 1 green onion, finely chopped
  • 1 teaspoon lemon juice
  • 1/4 teaspoon salt
  • 1/8 teaspoon pepper
  • 4 large slices sourdough bread, halved and toasted

Directions

  • In a large bowl, mash avocado to desired consistency. Gently stir in eggs, green onion, lemon juice, salt and pepper. Spread over toast. Serve immediately.

 

2. Turkey Ranch Wraps

Ingredients

  • 8 thin slices cooked turkey
  • 4 flour tortillas (6 inches), room temperature
  • 1 large tomato, thinly sliced
  • 1 medium green pepper, cut into thin strips
  • 1 cup shredded lettuce
  • 1 cup shredded cheddar cheese
  • 1/3 cup ranch salad dressing

Directions

  • Place two slices of turkey on each tortilla. Layer with tomato, green pepper, lettuce and cheese. Drizzle with salad dressing. Roll up tightly.

 

3. PBJ on a Stick

Ingredients

  • 2 peanut butter and jelly sandwiches
  • 4 wooden skewers (5 to 6 inches)
  • 1 cup seedless red or green grapes
  • 1 small banana, sliced

Directions

  • Cut sandwiches into 1-in. squares. Alternately thread grapes, sandwich squares and banana slices onto each skewer. Serve immediately.

 

 

4. Cilantro-Avocado Tuna Salad Sandwiches

Ingredients

  • 2 pouches (5 ounces each) albacore white tuna in water
  • 1/3 cup mayonnaise
  • 3 tablespoons minced fresh cilantro
  • 2 tablespoons lime juice
  • 2 garlic cloves, minced
  • 1/4 teaspoon salt
  • 1/8 teaspoon pepper
  • 8 slices whole wheat bread, toasted if desired
  • 4 slices Muenster or provolone cheese
  • 1 medium ripe avocado, peeled and sliced

Directions

  • In a small bowl, mix the first seven ingredients. Spread tuna mixture over four slices of bread; top with cheese, avocado and remaining bread. Serve immediately.

 

5. Lunch Box Pizzas

Ingredients

  • 1 tube (7-1/2 ounces) refrigerated buttermilk biscuits (10 biscuits)
  • 1/4 cup tomato sauce
  • 1 teaspoon Italian seasoning
  • 10 slices pepperoni
  • 3/4 cup shredded Monterey Jack cheese

Directions

  • Flatten each biscuit into a 3-in. circle and press into a greased muffin cup. Combine the tomato sauce and Italian seasoning; spoon 1 teaspoonful into each cup. Top each with a slice of pepperoni and about 1 tablespoon of cheese.
  • Bake at 425° until golden brown, 10-15 minutes. Serve immediately or store in the refrigerator.
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