ShareSchools are back in full swing, and so is the ever-challenging task of packing lunchboxes for kids to take to school. Between balancing nutrition and flavor and making the meals look visually appealing, packing your kids’ lunch can easily become overwhelming. Each day brings its own challenges: catering to your kids’ whims, especially if they’re picky eaters, accommodating dietary restrictions, and trying to keep the food interesting enough for them to actually eat it.
The morning rush adds to the chaos, turning what should be a simple task into a source of stress. But we’re here to help! With a little planning, lunchbox prep won’t be something you worry about every morning. We’ve rounded up some snacks that you can prepare ahead of time, making packing lunchboxes on busy mornings a breeze. The recipes are versatile enough to keep even the pickiest of eaters excited about lunchtime.
Mediterranean savory muffins
Brighten up your child’s lunchbox with these delicious savory muffins! Packed with flavor from feta cheese, sun-dried tomatoes, and fresh spinach, these muffins are tasty and nutritious. They also offer a delightful twist to the usual sandwich routine, providing kids with a tasty and satisfying meal. These muffins can be prepared in advance, so you can bake a batch over the weekend and have a delicious option ready for busy school mornings. They can be enjoyed warm or at room temperature, meaning your little ones will love them no matter when they eat.
Ingredients (makes 12 muffins)
• 1 ½ cups all-purpose flour
• 1 tablespoon baking powder
• ½ teaspoon salt
• 1 teaspoon dried oregano
• ½ teaspoon garlic powder
• 1 cup milk
• 2 large eggs
• ¼ cup olive oil
• ½ cup crumbled feta cheese
• ½ cup chopped sun-dried tomatoes (oil-packed, drained if necessary)
• ¼ cup black olives, sliced (optional)
• ¼ cup chopped fresh spinach or kale (optional)
• Fresh herbs for garnish (like parsley or basil)
Instructions:
1. Preheat your oven to 375°F (190°C). Grease a muffin tin or line it with paper liners.
2. Mix dry ingredients: In a large bowl, whisk together the flour, baking powder, salt, oregano, and garlic powder until well combined.
3. Combine wet ingredients: In another bowl, whisk together the milk, eggs, and olive oil until smooth.
4. Put the wet and dry ingredients together: Pour the wet ingredients into the dry ingredients and stir gently until just combined. Avoid overmixing.
5. Add fillings: Fold in the feta cheese, sun-dried tomatoes, olives, and spinach (if using) until evenly distributed.
6. Bake: Spoon the batter into the prepared muffin tin, filling each cup about two-thirds full. Bake for 20-25 minutes, or until the muffins are golden brown and a toothpick inserted in the center comes out clean.
7. Allow the muffins to cool in the tin for a few minutes before transferring them to a wire rack. Garnish with fresh herbs if desired.
Antipasto skewers
Looking for a creative lunch idea that your kids will actually want to eat? These school-friendly antipasto skewers are just the ticket! They’re colorful, packed with flavor, and super simple to put together. Plus, they give you the chance to mix and match all sorts of ingredients, making them perfect for picky eaters. They’re also a fantastic way to introduce kids to new flavors and textures in a fun, bite-sized format. They can be prepped in advance, allowing for a quick grab-and-go option for busy mornings. These skewers aren’t just great for school lunches; they’re also awesome for picnics or after-school snacks.
Ingredients:
• Five 6-inch wooden or plastic skewers
• 15-20 cubes of mozzarella or cheddar
• 10-15 slices of salami or turkey
• 10 cherry tomatoes, 1 cucumber (sliced), or half a bell pepper cut into chunks
• 10 pitted black or green olives or five small pickles
• Balsamic vinaigrette or Italian dressing (in a small container for dipping)
Instructions:
1. Prepare ingredients: Cube the cheese and cut the meat into bite-sized pieces. Slice the vegetables as needed.
2. Assemble skewers: Take a skewer and start adding ingredients. For example, you can start with the cheese, then meat, cherry tomato, cucumber, and olive. Repeat until the skewer is filled, leaving a little space at the end for easy handling. Aim for 3-4 pieces of each ingredient per skewer for variety. Place the skewers in a lunchbox, and include a small container of balsamic vinaigrette or Italian dressing for dipping.
Storage: These skewers can be made the night before and stored in the fridge, making for a quick and convenient lunch option.
Customization: Feel free to swap out any ingredients based on your child’s preferences or dietary restrictions.
Presentation: For a fun twist, let your kids help assemble the skewers. It’s a great way to get them involved in lunch prep!
Onigiri (Japanese rice balls)
Onigiri, or Japanese rice balls, are a nutritious lunch option that kids will want on repeat, especially if they’re anime fans. These handheld balls are not only fun to eat but also versatile, allowing you to customize them with a variety of fillings to suit your kid’s taste. You can also shape onigiri into different shapes using molds or wrap them in colorful nori, which is sure to put a smile on your child’s face come lunchtime. And if you make them ahead of time, they can be lifesavers on those busy school mornings.
Ingredients: (Makes four balls)
• 2 cups sushi rice or short-grain rice
• 2 1/2 cups water (for cooking the rice)
• 1-2 tbsp cooked vegetables (like spinach, avocados or carrots)
• 1 tablespoon rice vinegar
• Salt to taste
• 2 sheets of seaweed (cut into strips or squares)
• Sesame seeds for garnish
Instructions:
1. Cook the Rice:
- Rinse the rice under cold water until the water runs clear. Drain well.
- In a pot, combine the rinsed rice and water. Bring to a boil, then reduce heat to low, cover, and simmer for about 15 minutes or until the water is absorbed. Remove from heat and let it sit, covered, for 10 minutes.
2. Season the Rice:
- Mix the rice vinegar and salt into the cooked rice while it’s still warm. This adds flavor and helps the rice stick together.
3. Shape the Onigiri:
- Wet your hands with water (to prevent sticking) and take a handful of rice (about 1/4 cup).
- Flatten it slightly in your palm and add about 1 tablespoon of filling in the center.
- Carefully mold the rice around the filling to form a triangle or ball shape. Press gently to ensure it holds together.
- Wrap the onigiri with a strip of nori for added flavor and easy handling.
Storage: Onigiri can be made the night before and stored in the refrigerator. They’re best enjoyed the next day but can be eaten cold or at room temperature.
Customization: Get creative with fillings! You can use anything from cooked chicken to avocado. Use onigiri molds if you want to create different shapes or designs.
Dipping Sauce: Pack a small container of soy sauce for dipping, if desired.
Egg Bites
Say hello to your new lunchbox hero: Egg bites! Egg bites are packed with protein, ensuring your kids will feel satisfied until they get home after a long school day. With options to add cheese, veggies, or even bits of beef or turkey bacon, they can pack a lot of nutrients and give your kids energy for both learning and play. They’re best made in advance and you can keep them in the refrigerator for up to five days.
Ingredients: (makes 12 muffin-sized egg bites)
• 6 large eggs
• ½ cup milk (or heavy cream for a richer texture)
• 1 cup shredded cheese (cheddar, mozzarella, or your choice)
• ½ cup diced vegetables (bell peppers, spinach, onions, or mushrooms)
• ¼ cup cooked and crumbled beef or turkey bacon or sausage (optional)
• Salt and pepper to taste
• Optional: fresh herbs (like chives or parsley) for added flavor
Instructions:
1. Preheat your oven to 350°F (175°C). Grease a muffin tin or use silicone muffin cups.
2. Prepare the egg mixture: In a large mixing bowl, whisk together the eggs and milk until well combined. Season with salt and pepper.
3. Fold in the fillings: Stir in the shredded cheese, diced vegetables, and any optional ingredients like cooked beef or turkey bacon or herbs.
4. Bake: Pour the egg mixture into the prepared muffin tin, filling each cup about two-thirds full. Bake for 20-25 minutes, or until the egg bites are puffed and set. A toothpick inserted in the center should come out clean.
5. Allow the egg bites to cool slightly before removing them from the muffin tin. Serve warm or let them cool completely and store in the refrigerator for up to five days.
