With the start of school, moms are beginning the nightly ritual of “what to pack for lunch tomorrow”; the angst is REAL! Whether you are dealing with a picky eater or worrying about how to keep things deliciously edible until lunch time, meal prep for your kids can be a challenge even for the most prepared mom. Pinterest has been a life-saver with tons of healthy recipes, weekly menus, and tips for the latest and greatest ways to safely pack these lunches for the kiddos. Below are some of my favorite combinations (along with recipes) for a two week cycle of healthy, kid-friendly lunches, no sandwiches!

Kid-Friendly, Healthy Recipes

First up– Quick and Easy Recipes. Pro-Tip (cough-cough): I usually double the recipe, make on Sunday, batch portions, and freeze to use as needed during the week.

Mini-corndog Muffins:  

Mini corn dog MuffinsJiffy Cornbread Mix (or your favorite cornbread mix/recipe)
6-8 hot dogs (all beef, turkey dogs, or other favorite)

Preheat oven per instructions. Make cornbread mix and fill greased muffin tins with batter. Slice hot dogs into 1 inch segments and place into center of each muffin time. Make sure to push down into batter so that it surrounds the hot dog. Bake as directed.

English Muffin Pizza:

English Muffin pizzas

Slice English muffins in half. Spoon favorite pizza sauce or marinara over slice. Add toppings such as pepperoni and mozzarella cheese. Bake in oven at 375 for 10 minutes or until cheese is melted.

 

 

Mini-quiches (egg, cheese, meat):Mini-quiche Muffins

Preheat oven to 375 degrees. Let refrigerated pie crust sit out for 15 minutes. Whisk 4 eggs, 1 cup milk, and ½ teaspoon of salt until well mixed and set aside. Spray 48 mini-muffin tin with non-stick spray. Fold out pie crust and cut 2-inch circles. Press 1 circle into each muffin tin, covering bottom and up sides. Add 1 tablespoon of favorite shredded cheese (i.e. cheddar, swiss, colby, pepper-jack) and 1 tablespoon of favorite diced meat (i.e. ham, turkey, bacon) to each tin. Pour egg mixture over and up to ¼ inch from top. Bake for 20-25 minutes. Cool completely before removing from pan.

Now onward to the weekly menu:  

Kid-Friendly, Healthy Lunches - 2 Week Menu