School Lunch Roundup III

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Here’s yet another “round up” of my kids’ school lunches that I routinely share on Facebook. In case you are new here these links might help set the stage for you:

Check out the full School Lunch Roundup Series
Our favorite school lunch supplies including the divided Ziploc container and what lunchbag we fit all of this into.
Everything you could ever want to know about the pictured, brightly-colored smoothie/freezie pop molds.
Why we don’t track protein or worry about getting “enough.”
Our full recipe index where you can find most (but not necessarily all) recipes pictured below.

Sponsor Shoutout: The Fresh 20 Meal Planning Service

Before we dive into the pictures though I want to make sure you know about our meal planning sponsor…The Fresh 20! Through their service you’ll receive 5 unprocessed dinner recipes each week that can be made from only 20 fresh ingredients (organized shopping list included). The cost is $5/month and you can choose from their Classic, Vegetarian, or Gluten-Free plan. If you are struggling to get a wholesome dinner on the table every night why not let someone else do all the planning for you?

School Lunch Roundup Photos

Whole-grain (ak-mak brand) crackers, Havarti cheese slices, strawberries, carrots, and hummus (for dipping)

Egg salad, whole-grain crackers (Multi-Seed variety), zucchini muffin (made with whole spelt flour instead of wheat), berry/yogurt/spinach smoothie pop, and frozen peas

Chicken noodle soup, whole spelt zucchini muffin, cantaloupe, and water

Sandwich bread pizza (tomato sauce and cheese on top of regular sandwich bread and toasted), melon/blueberries, applesauce, and carrots

Carrots, frozen berry/banana/spinach/yogurt smoothie pop, whole spelt pumpkin muffin, stovetop organic popcorn, and store bought applesauce

Carrots, frozen berry/banana/spinach/yogurt smoothie pop, whole spelt pumpkin muffin, stove-top (homemade) organic popcorn, and store bought applesauce

Homemade tomato bisque, fruit mix (kiwi/apple/cantaloupe), a cold grilled cheese sandwich, and some water

Leftover egg salad, whole-wheat (ak-mak crackers), cheese cubes, strawberries, and leftover cooked broccoli

Red bell pepper slices, hard-boiled egg, 3 mini whole-grain pumpkin muffins, frozen smoothie pop (made with berries/bananas/plain yogurt/swiss chard leaves), and some whole-wheat pretzels (from Trader Joe’s)

Whole-wheat waffle and cream cheese sandwich, an organic ham/cheese roll up (once in a blue moon I buy Applegate organic sandwich meat just to switch things up), some apple slices, and a homemade trail mix (nuts/seeds/raisins)

Sunflower seed butter and honey sandwich, whole-grain pretzels, organic cheese stick, cucumbers, red bell peppers, and hummus (for dipping)

Whole-wheat “pita pizza” (toasted in the toaster oven and served cold), raw carrots, leftover steamed broccoli, and hummus

Leftover veggie corn chowder (warm in thermos), whole-wheat cinnamon raisin bread, and cucumbers/carrots

Hummus & cheese sandwich (topped with a few spinach leaves), carrots, cheese slices, honeydew melon, strawberries, and applesauce

Popcorn, applesauce, carrots, berry/yogurt/spinach/banana smoothie pop, and a whole-grain zucchini muffin

Spaghetti and meatballs (made with carrot bits and defrosted from freezer), an apple/PB sandwich, and water

Whole-wheat waffle/cream cheese/cinnamon sandwich, carrots, plain yogurt mixed with homemade berry sauce, and a hard-boiled egg

A “make your own pizza” lunch with whole-wheat pita triangles (from Trader Joe’s), store bought organic pasta sauce, a little grated cheese, and some “ants on a log” made with sunflower seed butter and raisins

Whole-wheat cinnamon raisin bread/cream cheese sandwich, grapefruit slices, pineapple bits, and plain yogurt mixed with a little vanilla extract, pure maple syrup and frozen blueberries