Keep school lunches simple
I’m a full-time recipe developer, so no stranger to the kitchen. Every year, I try to convince myself I am going to morph into the mom who creates smiley-faced sandwich cutouts, fruit skewers and homemade pizza dippers. But with two children and busy schedules, I find a no-nonsense approach works best. I look for lunch options that are affordable, reasonably nutritious and don’t need much prep. Here are some of the ways you can follow my lead and keep everybody fed and happy, without complicating your routine:
For kids who prefer to graze, lose the concept of a structured meal. My four-year-old daughter is happy munching on an assortment of chopped grilled chicken or sliced salami, cheese cubes, raisins, apple slices and crackers. It is kind of like making a charcuterie board for a kid. Compartmentalized plastic storage containers are perfect for lunches like this. Older kids might appreciate extra protein in the form of protein bars, boiled eggs or hummus accompanied by something hearty to dip, such as pita chips and sliced veggie sticks.
Last night’s leftovers can find a second home in school lunches. My daughter attends a home daycare where she can have her lunch heated up, so dinner leftovers are the easiest thing to send. Some schools offer a microwave for use.
Soups and stews can be reheated in the morning and poured into an insulated Thermos to safely stay warm until lunch. Plenty of dishes taste fine served cold or at room temperature. Pizza and fried (or grilled) chicken is a no-brainer, and a cold meat loaf sandwich is delicious. Many pastas will work for next-day meals, too. Noodles tossed in marinara or an olive-oil based sauce are less likely to dry out.
If you often have a smorgasbord of options in the fridge, consider grain or pasta bowls for your more adventurous child. Here’s how to build them: Start by filling the base of a small food storage container with rice, quinoa or other grains, or cooked noodles and small pasta shapes like couscous or orzo.
Pile on some roasted veggies or raw salad ingredients such as sliced mini cucumbers, whole cherry tomatoes or diced peppers.
Add protein, such as shredded chicken, tuna, diced pork or rinsed canned beans. Capers, pickled veggies and olives can add acidity or brininess to wake everything up.
For kids who appreciate heat, add something spicy such as banana peppers or a dollop of harissa paste. If you have a favourite storebought vinaigrette, use it!
Sandwiches are traditional for good reason. There is no shame in packing a “regular” sandwich alongside chips, a piece of fresh fruit and a drink. I let my children choose their favourite sliced meats and cheeses from the deli counter. Swapping sliced bread for pita pockets or tortilla wraps can also help break up the monotony.
Do not be afraid to use leftovers: Most roasts will make great sandwich meats, chilled and sliced thin or diced. For an easy veggie wrap, spread a large tortilla with hummus or flavoured cream cheese, top with an assortment of sliced raw or (leftover) roasted veggies and roll it up.
Keep food safety in mind. Young children are especially vulnerable to food-borne illnesses, so take precautions to keep foods properly chilled (or warm) until lunch time in insulated lunch bags or Thermoses. For cold lunches, include a reusable ice pack. Frozen juice boxes and squeezable yogurt tubes can also double as ice packs.