School lunch doesn't have to be the most boring meal of the day. Light up your lunchtime by trying these fresh, crunchy, creamy, yummy lunches.
Kids might need some help from an adult with the cutting, heating, and use of a food processor. But get the kids involved and get cooking!
Garden Chicken Wrap
Got leftover chicken or turkey? Then this wrap is the perfect thing! Add the meat to your favorite greens and veggies. Then top with a little dressing for extra yum. 
Try carrot or celery sticks on the side for a little extra CRUNCH.
Prep time: 5-10 minutes
What you need:
4 whole-wheat wraps (8 inches)
2 cups store-bought rotisserie chicken, shredded (or leftovers)
½ cup shredded carrots
1 avocado, thinly sliced
1 cup baby spinach leaves
¼ cup of your favorite fat-free/low-fat dressing (about 1 tablespoon per wrap)
Try carrot or celery sticks on the side for a little extra CRUNCH.
Prep time: 5-10 minutes
What you need:
4 whole-wheat wraps (8 inches)
2 cups store-bought rotisserie chicken, shredded (or leftovers)
½ cup shredded carrots
1 avocado, thinly sliced
1 cup baby spinach leaves
¼ cup of your favorite fat-free/low-fat dressing (about 1 tablespoon per wrap)
What to do:
Place wraps side by side on a flat surface. Divide chicken into four portions (about ½ cup each). Place a portion of chicken on each wrap.
Top each wrap with carrots, avocado, and spinach. This is where we need the grown up to help with the chopping.
Place wraps side by side on a flat surface. Divide chicken into four portions (about ½ cup each). Place a portion of chicken on each wrap.
Top each wrap with carrots, avocado, and spinach. This is where we need the grown up to help with the chopping.
Drizzle dressing evenly over each wrap.
Roll each wrap up tightly and cut on the diagonal.
Wrap tightly in aluminum foil and refrigerate for lunch the next day!
Roll each wrap up tightly and cut on the diagonal.
Wrap tightly in aluminum foil and refrigerate for lunch the next day!
Ever heard of a Quesadilla, how about a Pizzadilla?
This is like pizza but you dunk your slices in the sauce. You can eat this one warm for dinner and take the leftovers the next day for lunch.
Prep Time: 10-15 minutes
What you need:
4 whole-wheat tortillas (8 inches)
2/3 cup fresh or frozen spinach, finely chopped
2/3 cup part-skim mozzarella cheese, shredded
1 cup marinara sauce (store-bought or homemade)
What to do:
Lay 2 tortillas on a flat surface. Divide spinach and cheese between the tortillas.
Top with remaining 2 tortillas.
Place skillet over medium heat. Lightly coat pan with cooking spray. We need a grown-up for this part too!
Gently slide 1 pizzadilla into the pan and cook until light golden brown on one side (about 1-2 minutes).
Using a thin spatula, gently flip over the pizzadilla and cook for 30-60 seconds more or until cheese is fully melted.
Remove pizzadilla and cut into triangles. Repeat with remaining pizzadilla.
Serve with marinara sauce for dipping.
You can wrap and refrigerate leftovers to take to school for lunch.
Confetti Quinoa
What's quinoa? Quinoa is an alternative to pasta and rice, and its Yummy! It has a lot of protein and a nutty flavor. It can be eaten hot or cold. This recipe calls for frozen veggies, but feel free to use fresh if you prefer. Just saute them until tender crisp and add to cooked quinoa.
If you don't have quinoa, substitute brown rice or whole-wheat couscous, but be sure to adjust the cook time as needed.
Note:
Prep Time: 20 minutes
What you need:
1½ cups low-sodium chicken stock or water
1 cup quinoa, thoroughly rinsed and drained
½ teaspoon salt
½ teaspoon black pepper
1 cup frozen chopped, mixed vegetables such as peas, carrots, green beans, corn
What to do:
Add chicken stock or water to medium saucepan.
With an adult's help, bring chicken stock or water to a boil over medium-high heat.
Stir in quinoa, salt, and pepper.
Switch heat to low and cover pot with lid.
Cook until water is evaporated and quinoa is tender, about 15 minutes.
Remove lid and stir in veggies with a fork.
Place lid back on quinoa so that the heat from the quinoa cooks the vegetables.
Place in a container and put it in the fridge until you're ready to take it for lunch.
Add chicken stock or water to medium saucepan.
With an adult's help, bring chicken stock or water to a boil over medium-high heat.
Stir in quinoa, salt, and pepper.
Switch heat to low and cover pot with lid.
Cook until water is evaporated and quinoa is tender, about 15 minutes.
Remove lid and stir in veggies with a fork.
Place lid back on quinoa so that the heat from the quinoa cooks the vegetables.
Place in a container and put it in the fridge until you're ready to take it for lunch.
Cream Cheesy Cucumber Sandwiches
Cool as a cucumber! Or if you're not in a cucumber mood, substitute with thin slices of raw zucchini.
Prep time: 5-10 minutes
What you need:
¾ cup light cream cheese, slightly softened
half a large cucumber, thinly sliced
8 slices of whole-wheat bread
What to do:
Spread each slice of bread with cream cheese (about 3 tablespoons per sandwich).
Place about 4 cucumber slices on 4 of the slices of bread and top with remaining bread slices.
Cut into quarters and serve immediately or wrap sandwiches and save for later.
Spice-It-Up! Try something new for lunch!
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