Make a batch of these red pepper- and cheese-filled muffins, and you'll have plenty for few days.
This Mexican-inspired salad has corn, black beans, and cheese.
Pasta shells and a sprinkle of cheese make this classic soup even more kid-friendly.
This kid-fave is a great alternative to a sandwich.
A twist on chicken salad, this delicious mixture tastes great stuffed into a pita half.
It's a healthier version of Mexican takeout.
Make this salad the night before so it's ready to pop in the lunchbox in the morning.
This fun version of PB&J swaps jelly for dried cherries. If your child goes to a nut-free school or is allergic to peanut butter, use sunflower butter instead.
Cook extra noodles at dinner to use in this dish.
It's so simple to make your own tortilla chips.
Apples and raisins add sweetness to this dish.
Our recipe makes enough for three servings.
The cinnamon-topped bananas will make this sandwich feel like dessert.
It's perfect for a chilly day.
Who needs bread when you have crunchy, sweet apple slices?
Keep the skin on your child's apple slices -- they're packed with antioxidants.
Make classic chicken salad way more interesting by spooning it into a sub roll.
Move over, salad dressing. This delicious dip delivers protein.
Make a batch of pita crackers on Sunday night, and have them ready for the week's lunches.
Pack a little piece of baguette or small roll on the side.
Pureed beans add extra fiber, and your kid won't notice them one bit!
Pack a little Greek yogurt for your child to swirl inside.
Let your child assemble the ingredients at school.
To make these lunches, you'll need the following ingredients:
Originally published in the September 2014 issue of Parents magazine.