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We are officially back to school here in California which also means back to busy schedules, a calendar packed with activities, and of course, packing school lunches! Our mornings tend to be hectic so if I can I try and prep lunches ahead so that each morning I just have to assemble the kid’s lunch boxes (we love these bento boxes) fill water bottles and pop them into their backpack and then head out the door! I try to change up our lunch menu daily to keep it interesting for the kiddos so here are five easy-to-prep and pack lunches with the help of Walmart just in case you’re wondering what’s for lunch!
Here are a few tips and tricks I do each week to help make packing lunches easy:
I try to fill our bento boxes each day with one entree, one vegetable, one fruit, and one fun snack! I will generally cut fruit and vegetables twice a week so they are fresh and store them in these glass containers.
I also try and make these frittata muffins each week for an easy breakfast also to sometimes pop in the kid’s lunch!
Five easy-to-prep and pack lunches
Meal One Quesadilla
My kids request these weekly – whether we keep them simple with just cheese or pop-in veggies and/or chicken. I will often also include guacamole or salsa for dipping in these containers.
On the menu: quesadilla, carrots, berries, cheddar bunnies, fruit wrap
PB&J Sandwiches
It’s no secret that PB&J sandwiches are an MVP at our house. We use almond butter and sun butter (as my preschooler can’t have nuts at school). My kids are team no crust so this uncrustable sandwich cutter has been a time-saving hack!
On the menu: PB&J, carrots, cucumbers, berries, cheddar crackers
Chicken Nuggets
A crowd favorite that you feel good serving! This chicken nugget recipe from weelicious is super simple and the ingredients are minimal! I will make a big batch of these every few weeks and then freeze them to be ready to use for lunches!
On the menu: Chicken Nuggets, carrots, strawberries, melon, pretzels
Easy Chicken Nuggets
Equipment
- Food Processor
Ingredients
- 1 pound boneless skinless chicken breasts, cut into chunks
- 1/4 cup old fashioned oats also known as 5 minute oats
- 1/4 teaspoon dried parsley
- 1/2 teaspoon garlic powder
- 1/4 teaspoon onion powder
- 1/2 teaspoon kosher salt
- 3/4 cup panko bread crumb
- 1 tablespoon grated parmesan cheese
Instructions
- Preheat oven to 375° F.
- Place the first 6 ingredients in a food processor until chicken is finely chopped and ingredients are combined.
- Place the bread crumbs and parmesan cheese in a shallow bowl or on a plate and stir to combine.
- With moistened hands, roll 1 tablespoon of chicken mixture between your palms and flatten it into a “nugget” shape.
- Gently press nuggets into bread crumbs to evenly coat them.
- Place nuggets on a greased cooling rack. Place cooling rack over a foil-lined baking sheet.
- Lightly spray nuggets with cooking spray.
- Bake for 12-15 minutes or until golden and serve. If you want your nuggets to be more golden brown, place under the broiler for 2 minutes after cooking. Air frying instructions are in the notes below!
Notes
Waffles
Breakfast for lunch is one of my kid’s absolute favorites! While we do have waffles for breakfast at least once a week I also will pack it for lunch! This pancake and waffle mix is my favorite and this is the best waffle iron – I have had it for years it’s ceramic-based so no nasty chemicals.
On the menu: Waffles, carrots, cucumbers, melon, pineapple, granola bar, maple syrup in this little container
Ravioli
Probably one of the easiest meals to prep in the mornings – I generally will just pick up a premade package at the store and cook it right before we head to school! My kiddos don’t mind eating it cold but I do have this thermos if they request it hot!
With a simple meal, I generally include a sweet treat like this gluten-free chocolate muffin (recipe below) from Sweet Laurel. It is simple to make with ingredients you will feel good about!
On the menu: ravioli, carrots, raspberries, pineapple, cheddar crackers, chocolate muffins
Double Chocolate Muffin
Ingredients
- 2½ cups almond flour
- ¼ cup 100% unsweetened cacao powder
- 1 teaspoon baking soda
- ½ teaspoon Himalayan pink salt
- ¾ cup maple syrup
- 2 large eggs
- 1 tablespoon vanilla extract
- 1 cup vegan chocolate chips
Instructions
- Preheat the oven to 350°F. Line 9 muffin cups with paper liners.
- In a large bowl, whisk together the almond flour, cacao powder, baking soda, and salt. In a separatebowl, combine the maple syrup, eggs, and vanilla. A little at a time, add the dry ingredients to the wet, stirring until a batter forms. Fold in ½ cup of the chocolate chips.
- Divide the batter among the 9 lined muffin cups, filling each three-fourths of the way. Bake for 20 to
- 25 minutes, until a toothpick inserted into the center comes out clean. Remove the muffins from the tin, set on a rack, and allow to cool completely.
- To make the chocolate drizzle, melt the remaining chocolate chips in a glass bowl, either for 10 seconds in a microwave or over a pot of boiling water (see Note). Use a spoon to drizzle the melted chocolate over each muffin. Let the drizzle set, then serve. Store in a sealed container at room temperature for up to 3 days for ideal freshness or freeze for up to 2 months. Defrost before reheating in a low oven.
