5 Healthy School Lunch Ideas

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.