6 Chef-Approved Back-to-School Lunches

Looking for lunchbox inspiration? Our chefs pulled together six easy school lunch ideas that can be made ahead, stored in the fridge, and packed all week long. They’re kid-approved, nutrient-forward, and designed with busy families in mind.

1. English Muffin Pizzas
   Lightly toast an English muffin (so it doesn’t get soggy.) Then spread on tomato sauce, mozzarella and any toppings your kids like - such as veggies, pepperoni or pineapple. Bake at 400°F for 10-12 minutes (in a toaster oven works great), until the cheese is bubbly and the edges are crispy. They’ll last in the fridge for up to 5 days.
   

2. Hawaiian Roll Sandwiches
   Prepare an entire tray of slider-style rolls into sandwiches and tuck them back into the slider bag, and you’ve got a whole week of sandwiches at the ready. Simply grab and go!

   How to make them:

   1. First step: make sure to keep the bag and tray the slider rolls are packaged on! You’ll store the sandwiches back inside this bag.

   2. Slice the whole tray of rolls in half horizontally. Spread your chosen condiments across each half, and then top them with your sandwich fillings of choice (see ideas below).

   3. Place the other half of the rolls back on top. Cut where the rolls separate, but keep them together as best as possible. Slide the tray with the rolls on top carefully back into the bag.

   4. Store in the fridge, and grab a couple each morning as needed throughout the week!

   Filling Ideas (these work with any sandwich style):

   • Turkey + Avocado

   • Rotisserie Chicken + Lettuce + Ranch

   • Hummus + Bell Pepper, Cucumber, and Carrot Strips

   • Sunbutter + Apple or Banana + Cinnamon

   • Ham + Swiss Cheese

   • Cream Cheese + Fresh Berries
     

3. Pinwheel Sandwiches
   These fun sandwiches are made with flattened bread that gets rolled up and sliced into little “pinwheel” shaped sandwiches.

   How to make them:

   1. Cut the crusts off sandwich bread.

   2. Roll the bread flat with a rolling pin.

   3. Spread on condiment of choice, such as mayo, butter or hummus.

   4. Add thin, soft fillings - such as deli meat, cheese, avocado, or sunbutter and jelly.

   5. Roll them up tightly, wrap them in plastic wrap, chill them for an hour, and then slice them into pinwheels.
      

4. Pita Pockets
   Another way to offer variety in the lunchbox: slice pita bread in half and stuff it with your preferred fillings.
   
   Some great combos:

   • Turkey + Mayo + Cheese

   • Hummus + Cheese + Sliced Cucumbers + Sliced Bell Peppers

   • Cream Cheese + Strawberries

   • For an upgrade: stuff the pita with falafel balls or a chickpea salad

5. Pasta (or Grain) Salads
   These are great for lunch because they can be loaded with protein and veggies, and you can make them ahead in large quantities. (They too will last in the fridge for up to five days.) Use whole wheat pasta for added fiber and protein.
   
   Base recipe: cook and drain pasta, drizzle it with olive oil and a pinch of salt, and add desired mix-ins.
   
   Variations to try:

   1. Protein boosters: chickpeas, white beans, mini mozzarella balls, feta cheese, diced chicken

   2. Added Veggies: Toss in mild-flavored veggies such as shredded carrots, peas, corn, diced cucumbers or diced zucchini.

   3. Swap pasta for another whole grain: such as quinoa, wild rice, bulgur, wheat berries or farro.

   4. Blend in hidden nutrients: for example, blend Greek yogurt into homemade pesto for added protein, or spinach for a hidden veggie boost.

6. Kid’s Mezze
   Use a bento-style lunch box and fill each section with a mix of protein, veggies, fruits, dairy and snacks. Prep the items ahead, so packing is just assembly!
   
   A simple formula: 1 protein + 1 veggie + 1-2 fruits + 1 dairy item + 1 snack + 1 sweet (optional)
   
   For inspiration in each category:

• Protein: sliced deli meat (like turkey, chicken, roast beef), tuna salad, egg salad, hard-boiled eggs, jerky, sunbutter, roasted chicken, baked tofu bites, edamame, hummus, chickpeas

• Veggies: carrots, celery, cucumbers, snow peas, avocado, bell peppers, cherry tomatoes, broccoli florets

• Fruits: apples, bananas, oranges, grapes, melon, pear, mango, kiwi, dried fruits (like mango, apricots, cranberries, cherries, raisins)

• Dairy: cheese sticks, sliced cheese, yogurt, cream cheese on a bagel, cottage cheese, Babybels

• Snacks: crackers, pretzels, chips, cheese puffs, baked snap pea crisps, granola bars

Pulling it all together…

Here’s a ready-to-use sample week of lunchboxes based on the ideas above.

1. Turkey Avocado Pita Pocket + Baby Carrots + Grapes + Watermelon + String Cheese + Chips

2. Pesto Pasta Salad with Chickpeas + Bell Pepper Slices + Orange Slices + Baybel Cheese + Crackers

3. English Muffin Pepperoni Pizza + Cucumber Slices + Blueberries + Dried Mango + Baked Snap Pea Crisps

4. Ham and Cheese Hawaiian Roll Sliders + Celery Sticks with Sunbutter + Strawberries + Raisins + Granola Bar

5. Sunbutter and Jelly Pinwheel Sandwiches + Snow Peas + Apple Slices + Banana + Yogurt Cup + Pretzels

With these simple, chef-approved ideas up your sleeve, you’ll have one less thing to worry about in the morning.

At Easyfeast, that’s our mission: helping families thrive by making homemade meals nourishing and stress-free —whether it’s school lunches or weeknight dinners.