School Lunch Roundup III

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) — 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)

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, honey dew melon, strawberries, and applesauce — 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 — 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

Refried bean/cheese tostada (cut into 4 triangles and served cold), peanuts, honey dew melon, and an apple/sunflower butter sandwich — Refried bean/cheese tostada (cut into 4 triangles and served cold), peanuts, honeydew melon, and an apple/sunflower butter sandwich

Blueberry/spinach/yogurt smoothie pop, carrot, whole spelt pumpkin muffin, popcorn & roasted pumpkin seed mix, and clementines/grapes — Blueberry/spinach/yogurt smoothie pop, carrot, whole spelt pumpkin muffin, popcorn & roasted pumpkin seed mix, and clementines with grapes

Homemade tomato bisque (with whole-wheat noodles floating in it), melon/raspberries, a zucchini muffin, and water.

Leftover roasted chicken, berry/yogurt/spinach frozen smoothie pop, cheese stick, apple slices, and a whole-wheat banana nut muffin — Leftover Crock-Pot chicken, berry/yogurt/spinach frozen smoothie pop, cheese stick, apple slices, and a whole-wheat banana nut muffin

Please share your school lunch ideas in the comments below!

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Comments

Susan J. Jarvais

May 15, 2018 at 9:16 am

How do you keep shredded cheese, died cheese from melting in a school lunch bag. Every time I send a salad to school with my grandchildren, they bring the cheese back because it has melted.

Thank you: Susan J. Jarvais

- Amy Taylor (comment moderator)
  
  May 25, 2018 at 9:36 am
  
  Hi. Using mulitple ice packs should do the trick.
  
Theebs

July 2, 2015 at 2:11 pm

I am not much of a cook, but I love your website and easy to follow instructions. By far one of the best healthy recipe websites I have stumbled upon.

Thank you.

Sherrie

May 6, 2014 at 10:24 am

Do you make the frozen smoothie pops , or buy those? Thanks!

- Assistant to 100 Days (Amy)
  
  May 8, 2014 at 1:51 pm
  
  Hi Sherrie. Lisa makes them. This covers how: https://www.100daysofrealfood.com/2012/03/19/real-food-tips-4-hints-for-using-freezie-pop-molds/. ~Amy
  
Adrienne

April 26, 2014 at 4:55 pm

My daughter eats a peanut butter or almond butter (organic from Trader Joe’s) several times a week. I don’t often see peanut butter in her school lunch postings and wondering her thoughts about both. I’ve looked and was unable to find any information on the website in regards to almond and peanut butter. Thanks:)

Annie

April 6, 2014 at 6:13 pm

Hello I am a nutritionist and have had difficulty in finding healthy foods for my son’s lunch…that he will actually eat. I have tried everything I can think of but he is very picky. I also think he is overly self conscious about what is in his lunch. Meaning he is in first grade and kids in his class (small group of 16) make comments on what each other had packed in their lunch. So even if he likes something he will not want it any more if someone has made him feel weird about it. I love the idea of the waffle sandwich. Can you tell me what kind/flavor of cream cheese you use and also how do you pack this so it does not end up soggy. My son’s grade does not eat until 1245 so even with ice pack I’m not sure how that would be. Thanks for all the great lunch ideas. Wonderful!

More comments

School Lunch Roundup III

Sponsor Shoutout: The Fresh 20 Meal Planning Service

School Lunch Roundup Photos

Please share your school lunch ideas in the comments below!

How to Make a Perfect Green Smoothie