Coming up with creative and delicious lunch ideas daily can be a daunting task—who really wants to eat PB&J or plain turkey and cheese sandwiches every other day of the week? Boring! And if you have children who are required to take a packed lunch to school, the task of coming up with unique kid-friendly lunch choices can be even more challenging, especially if your child happens to be a finicky eater like most. With little to no prep time, spending a great deal of the morning planning out lunch menus may not be an option. So rather than rack your brain, or resort to the run-of-the-mill sandwiches as last minute options, consider a few of these creative lunch ideas that are sophisticated enough for you, but healthy and tasty enough for the kiddies.
Club Sandwich Kabobs
Give you’re club sandwich an unconventional twist by preparing the sandwich elements in the form of kabobs. Simple enough for your kids to enjoy, and chic enough for you to sit with your coworkers for lunch.
Ingredients:
• 4 thick slices whole grain bread, toasted and cut into (1-inch) cubes
• 4 slices deli ham
• 4 slices deli turkey
• 16 cherry tomatoes
• 4 leaves butter or romaine lettuce
• 1/4 pound cheddar, cut into cubes
• 1/4 pound provolone or mozzarella, cut into cubes
• 2 kosher dill or sweet pickles, thickly sliced
Method:
Alternating ingredients, thread bread, ham, turkey, tomatoes, lettuce, cheese and pickles onto skewers and serve.
Tortellini Bacon Broccoli Salad
Prepare a filling pasta salad the night before that will pack tons of flavor the following day. Opt for turkey bacon for a healthier alternative.
Ingredients:
• 3/4 (9 ounce) package refrigerated three-cheese tortellini
• 6 ounces bacon
• 1-1/2 cups and 2 tablespoons chopped broccoli
• 3/4 cup and 2 teaspoons grape tomatoes, halved
• 3/4 green onions, finely chopped
• 1/3 cup and 1 tablespoon bottled coleslaw dressing
Method:
1. Cook the tortellini according to the package directions, drain, rinse with cold water, and refrigerate until cool, about 30 minutes.
2. Place the bacon in a large, deep skillet, and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain the bacon slices on a paper towel-lined plate. Chop the bacon into 1/2-inch pieces while still a little warm.
3. Place the tortellini, bacon, broccoli, grape tomatoes, and green onions into a salad bowl. Pour the dressing over the ingredients, and toss lightly to coat. Chill in refrigerator before serving.
Brown Ban Bean Burritos
Opt for a Mexican theme lunch with a kid-friendly bean burrito. Simple enough in flavor for the children, and with a few added jalenpeno pepper, spicy enough for you. Add a few tortilla chips on the side and you’ll have a regular Mexican feast.
Ingredients:
• 1 (15 ounce) can black beans
• 1 cup salsa
• 1 tablespoon ground cumin
• 1 tablespoon chili powder
• 8 (10-inch) flour tortillas
• 1 cup shredded Monterey Jack cheese
Method:
1. Rinse beans in cold water, drain well.
2. Combine beans, salsa, cumin and chili powder in large pan. Cook over medium-high heat for about ten minutes, mashing beans slightly with back of wooden spoon. Stir occasionally, adding a little water if mixture looks too dry.
3. Spoon bean mixture into tortillas. Top with cheese. Fold each tortilla into an envelope shape, ensuring both ends are tucked in. Eat warm or wrap in plastic to take for lunch.
Mini Greek Pizza Muffins
While this may require you to prep the night before, your kids will love these little bite-size pizza and muffin creations loaded with their favorite pizza flavors, and you’ll love it just the same.
Ingredients:
• 2 tablespoons extra-virgin olive oil
• 2/3 cup finely chopped onion
• 2/3 cup finely chopped red bell pepper
• 1/3 cup whole-wheat pastry flour
• 1/3 cup all-purpose flour
• 2 teaspoons baking powder
• 1 1/2 teaspoons chopped fresh oregano, or 1/2 teaspoon dried
• 1 teaspoon sugar
• 1/4 teaspoon garlic powder
• 1/4 teaspoon salt
• 1/3 cup low-fat milk
• 1/3 cup crumbled feta cheese
• 1 large egg, well beaten
• 2 tablespoons tomato paste
• 2 tablespoons chopped kalamata olives
Method:
1. Heat oil in a large skillet over medium heat. Add onion and bell pepper; cook, stirring often, until the onion is tender, about 5 minutes. Transfer to a large bowl and let cool for 10 minutes.
2. Meanwhile, preheat oven to 400°F. Coat a mini-muffin pan with cooking spray.
3. Whisk whole-wheat pastry flour, all-purpose flour, baking powder, oregano, sugar, garlic powder and salt in a medium bowl.
4. Stir milk, feta, egg, tomato paste and olives into the onion mixture. Make a well in the dry ingredients; add the wet ingredients and stir until just combined. Fill the prepared muffin cups two-thirds full.
5. Bake the muffins until lightly browned, 13 to 15 minutes. Cool in the pan for 5 minutes before turning out onto a wire rack. Serve warm or at room temperature.
