Real Food Tips: 10 Recipes to Freeze For School Lunches (which makes packing a breeze!)

If you want to send your child off to school with wholesome, “real food” lunches this year, planning ahead is key! I know it’s tempting to just grab and go with those little prepackaged bags of cheese crackers and tubes of flavored yogurt, but giving your child nutritious foods throughout the school day can help them stay alert and do their best.

Now if I had to wake up each morning and make homemade “real food” school lunch recipes from scratch, well…that would just never happen! So instead I make lunch items when it is convenient for me and freeze them. I think it’s safe to say freezing foods in advance is my number one school lunch “trick” that makes the lunches I pack even possible. And my number two school lunch trick is to always pack – or at least start packing lunch – the night before!

School Lunch Tips

So before we dive right into the list of things you should make and freeze right now at the beginning of the school year, here are a few freezing tips…

How to freeze and defrost recipes for school lunches:

  • For Soups, Pastas, Meatballs, Refried Beans, Stews, Etc: Freeze the finished dish in individual portions using small jelly jars, small Tupperware containers, or even freezer-safe Ziploc bags (once the food has cooled). Note: If using glass jars leave room at the top for the soup to expand!
    The day/night before school: Take out the frozen item of choice and let it defrost in its container in the fridge overnight. On the morning of school heat up the item (we usually use a small pot on the stove, but the microwave would work as well) in a heat-proof container and then transfer it to a thermos container in order to keep it warm at school. Be sure to check out our post on how to select and use a thermos. I try to send “hot lunch” (usually a soup) every Wednesday because it’s a nice break in the middle of the week, and I am now in a routine to remember to pick out something to defrost on Tuesdays.
    tomato bisque for freezer-
  • For Whole-Grain Muffins, Waffles, Pancakes, Quick Breads, Pizza Crusts, Store Bought Breads/Pitas, Etc: There are two ways to freeze bread items: 1. Freeze them in one layer on a baking sheet. Then once they are frozen transfer them to a big Ziploc bag or other freezer-safe container. 2. Eliminate a step by separating the layers of food with pieces of wax paper in your freezer-safe container/bag (so nothing sticks together). With certain foods (like muffins) I find that I don’t even need the wax paper.
    The day/night before school: Pull out the desired individual frozen bread item, put it in the divided lunch container, and let it defrost in the fridge overnight with the other items you’ve packed. If you are just defrosting a bread item alone and it is not already packed with a perishable item then it can defrost on the counter at room temperature.
    frozen waffles-
  • For Smoothies: I freeze our smoothies in reusable silicone freezie pop molds and do not take them out until the morning of school. These do not need to defrost overnight! Instead they will actually slowly defrost throughout the school morning. My kids say they are kind of half frozen, half not by lunchtime (Note: I pack their lunch in insulated bags with 3 or 4 frozen ice packs).

10 Recipes to Freeze For School Lunches
(which will make packing a breeze!)

  1. Whole-Wheat Pancakes or Waffles.
    We use these to make sandwiches with all sorts of fillings like cream cheese, jam, cinnamon, raisins, and even peanut butter (or other nut butters).
    Waffle Sandwich
  2. Spaghetti and Meatballs.
    Our family thinks homemade meatballs are pretty awesome. Combine them with cooked whole-grain noodles and organic sauce and freeze them in a jar – you now have yourself a lunch to get excited about. (See freezing notes above.)
    spaghetti and meatballs
  3. Pizza Crust (or Finished Pizza).
    Whether you make and bake your own plain pizza crust or just cut store bought whole-wheat pitas into triangles and freeze them, it is a great item to have on hand. Pack with grated cheese and tomato sauce and you officially have a homemade “lunchable.” Alternatively, pizza that has already been baked with sauce and cheese freezes beautifully so don’t be afraid to go that route as well.
    pizza crusts-
  4. Chicken Noodle Soup.
    Who doesn’t love homemade chicken noodle soup… especially on a cold winter day? Make and freeze this now and you will be SO thankful in a couple months when fall arrives. (See freezing notes above.)
    chicken noodle soup-
  5. Smoothies.
    We love smoothies in our house and one of the best parts about them is that you can easily add in greens and peanut butter and other good stuff. We freeze them and send them in colorful reusable smoothie pop molds, and they are the envy of the lunch table. (See notes above.)
    smoothie pop-
  6. Whole-Grain Pumpkin Muffins (or Mini-Muffins).
    They don’t have to be pumpkin flavored…blueberry, cinnamon/raisin, raspberry, or banana/nut would do! The important thing is that you make the muffins. And freeze them of course! :)
    pumpkin muffin-
  7. Tomato Bisque.
    This is my 8-year-old daughter’s most favorite soup. She would eat it every week and it would never get old to her. She especially loves it when I boil some whole-wheat macaroni or penne noodles (the day before of course) and then add them to the soup when heating it up in the morning before school. (See freezing notes above.)
    tomato bisque-
  8. Homemade Pop Tarts.
    If I actually have enough extra homemade pop tarts on hand to freeze and then I later find them in the freezer (after a period of forgetfulness), they are like the golden nuggets of the school lunch world to me. I am just being honest – it is the best.
    pop tarts-
  9. Whole-Wheat Zucchini Bread or Cinnamon Raisin Bread.
    These can be a great stand-in for sandwich bread as well. Just add some cream cheese in-between two layers and you are ready to go.
    cinnamon raisin bread sandwich
  10. Slow Cooker Refried Beans or Baked Beans.
    Ya okay so beans aren’t for everyone. But I didn’t think they were for me either until I tried these recipes – so just give them a chance! It’s hard to beat cheap, real, and filling.
    refried beans

Bonus: You can also freeze sauces like spaghetti sauce (for make your own pizza “lunchables”), organic applesauce (store bought or homemade), and pesto in little ice cube trays. These are great to have on hand for school lunch boxes as well!

Please share your freezing ahead tips for school lunches in the comments below.

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  1. Marcia |

    I’ve been trying to lose weight and eat fewer processed foods and your website is like a gift from heaven. Thanks for all the work you put into recipes and sharing snack ideas and practical tips. So appreciative!

  2. Jana |

    Do you reuse the lids for the jelly jars? Since you aren’t actually sealing/canning them, it seems like you could. I checked out the link Amy posted but it didn’t answer the question.


    • Amy Taylor (comment moderator) |

      Hi Jana. You can reuse them for FREEZING as long as they are clean and not rusting. You should not reuse them for canning. ~Amy

  3. kim feldbusch |

    Tupperware has some great containers of all sizes that work really well with the freezing…

  4. Tracy |

    Hi – I am wondering how egg dishes that I freeze (like the lunch box quiche in Lisa’s cookbook) defrost best? I am guessing you put them in the fridge the night before, then pack in the morning, straight from the fridge?

    • Amy Taylor (comment moderator) |

      Hi Tracy. Yes, that is right. Make sure you pack the quiche with ice packs, too. ~Amy

  5. Michelle |

    I know this post is a little old. But I was wondering about sending blended up smoothies in lunch? Any tips or tricks on sending those along in school lunch? Thanks! :)

    • Michelle |

      HA NEVER MIND! I found my own answer when I read the article again, slowly LOL :)

  6. Monica McGuire |

    I have been freezing pancakes and when I defrost they are cracking and very dry. What am I doing wrong and what can I do to fix. I put in toaster to warm, but they are dry and cracking prior to this. They were good when first cooked. Also the potatoes in my stew got all mushy and not palatable for me. What can I do to correct this?

    • Amy Taylor (comment moderator) |

      Hi Monica. The pancakes will retain their moisture better if most of the air is removed from the bags in which they are frozen. As far as the stew goes, potatoes along with most veggies, do tend to change texture when frozen. There is not really any way around it.

  7. Ebony Williams |

    I’ve been trying to make some of the grilled sandwiches that are recommended in your book and freeze but they always come out mushy. Recently, I had a LOT of trouble with the Grilled Caprese Pita. Any recommendations?

    • |

      For those it’s important to let them cool off completely before you freeze them or put them in any type of airtight container (even in the fridge).

  8. Andee |

    This is also good for retiring Dads. Lol My Dad bought himself a retirement home on 10 acres, far away from any stores. With his strict diet of fast food burgers, I am up for a battle. Lol Bulk shopping, food saver and mason jars with food saver attachment, will make me a winner. Thank you!

  9. |

    Tips for freezing the soup? Can I reuse lids or need a new one each time? Also I have the cookbook with the recipe for your potato and tomato soups, about how many jelly jars do you use to freeze on batch?


    • Amy Taylor (comment moderator) |

      Hi Sherri. I do re-use my lids for freezing. You can also use the plastic lids if you prefer. I usually get about a dozen jars from the bisque recipe.

  10. Erin |

    I was curious if I could freeze fresh grated cheese? I would like to stop using the store bought but I like to find deals and would grate it ahead of time! Was not sure how the texture would be after thawing.

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