25 Quick & Easy School Lunches for Your Kids

Combine finely chopped hard-boiled eggs and pickles with mustard and mayonnaise, then spread on a slice of multigrain bread. Combine drained canned tuna, finely chopped celery and onion, mayonnaise and lemon juice, then spread on another slice of bread. Sprinkle with torn basil leaves and assemble.

ON BON APPETIT: Hummus and Crudités

Mash an avocado with lemon juice, then spread on a whole wheat wrap. Top with crumbled bacon, chopped tomatoes, and thinly sliced romaine lettuce. Roll up and wrap in parchment or wax paper to secure.

ON BON APPETIT: Caesar Potato Salad with Sugar Snap Peas

Combine diced smoked turkey, toasted almonds, halved seedless red grapes, thinly sliced celery and mayonnaise. Transfer to an airtight container; pack with a whole wheat hot dog bun for your talented kid to assemble. Or not.

ON BON APPETIT: Tomato and Tapenade Tartlets

Prepare a batch of whole wheat pancake batter, using about 1/2 the liquid. Stir in a cup thawed frozen corn, one small grated zucchini and a handful of Parmesan, and a sliced scallion. The zucchini will add moisture; add more liquid if the batter is too stiff. Cook until golden, 2 to 3 minutes per side. Pack with Greek yogurt for dipping.

ON BON APPETIT: Egg and Chorizo Burritos

Spread peanut butter on a toasted whole wheat wrap, then sprinkle with crumbled bacon and drizzle with honey. Place a whole banana at the edge of the wrap, then roll, pressing gently to break the banana and form a cylinder shape. Or, slice the banana, scatter, and roll.

ON BON APPETIT: Peanut Butter Desserts Slideshow

Spread a creamy cheese, such as Boursin, inside a whole wheat pita, then fill with roast turkey slices, baby spinach leaves and cucumber slices.

Brush a toasted nori sheet with sesame oil and season with salt. Press cold sushi rice on top in a thin layer. Tightly roll avocado slices, shredded carrots and cucumber sticks. Slice crosswise and pack with a packet of soy sauce.

Top a large whole wheat tortilla with slices of Gruyere cheese and season with black pepper. Arrange a layer of asparagus (roasted or steamed the night before, or shave raw into thin ribbons using a vegetable peeler) on one half, drizzle with lemon juice and fold to enclose. Cook using a panini press or on a hot skillet until the tortilla is golden and the cheese melts.

Toss chopped tomatoes and shredded rotisserie chicken and carrots with barbecue sauce and heat through. Toss the mixture with chopped cilantro or parsley and transfer to an airtight container. Pack with a whole wheat hamburger bun for assembly at lunch.

Combine chopped fresh tomatoes, lime juice, finely chopped white onion and chopped fresh cilantro. Pack flaxseed tortilla chips with small containers of the salsa, avocados mashed with lemon juice, and Greek yogurt.

Spread the bottom of a split, toasted mini-bagel with cream cheese, Canadian bacon or pancetta, a scrambled egg and a tomato slice. Spread more cream cheese on the bagel's top slice before setting into place.

Combine chopped cooked shrimp, mayonnaise, lemon juice, chopped celery and fresh tarragon and black pepper. Transfer to an airtight container and pack with a whole wheat hot dog bun.

Whisk 1 part lemon juice to 2 parts olive oil; season with black pepper. Add finely chopped shallot, let sit for a few minutes, then toss with canned, rinsed cannellini beans (white kidney beans), feta or goat cheese crumbles, thinly sliced cucumber half-moons, and chopped fresh dill or parsley. Pack with multigrain pita chips or pockets.

Warm frozen meatballs in jarred tomato sauce and transfer to a wide-mouth thermos. Place a slice of provolone cheese in a whole wheat hamburger bun for assembly at lunch.

Toss day-old or toasted bread cubes, chopped beefsteak tomatoes, crumbled feta, pitted olives (such as Kalamata), sliced cucumbers and salami with olive oil, lemon juice and dried oregano.

Pack a container with avocados mashed with lemon juice; top with a layer of shredded Monterey Jack before sealing. Fill 2 small whole wheat tortillas with shredded rotisserie chicken and sliced romaine lettuce and store in resealable plastic bags. Assemble at lunch.

Combine chopped hard-boiled eggs, raisins, sliced celery, mayonnaise and curry powder. Trim the crust from a slice of bread and press to flatten. Spread with a layer of egg salad, then roll and secure with a toothpick.

Thinly slice a tube of store-bought prepared polenta lengthwise, then cut out shapes using cookie cutters. Brush with olive oil and sauté or bake until golden and warmed through; sprinkle with grated Parmesan. Pack in resealable plastic bags with a separate container of bocconcini, grape tomatoes and chopped cucumbers tossed with olive oil, lemon juice, and torn fresh basil.

Combine shredded rotisserie chicken, chopped apples and celery, walnuts, raisins, and mayonnaise. Spread the cut side of a split whole wheat hamburger bun with mayonnaise and assemble the sandwich using the chicken salad and butter lettuce leaves.

Thread skewers with grape tomatoes, cucumber chunks, cooked shrimp and toasted whole wheat bread cubes. Pack with pesto sauce for dipping.

Toss thinly sliced iceberg lettuce with a mixture of yellow mustard and mayonnaise. Assemble a sandwich on a split hoagie roll using sliced provolone, salami, turkey, tomatoes and the iceberg lettuce mixture.

Spread the inside of a toasted pita pocket with mayonnaise, then fill with thinly sliced roast beef, Swiss cheese and store-bought cole slaw.

Spread mustard on a whole wheat tortilla, then top with slices of Jarlsberg cheese and ham. Add a layer of baby spinach leaves, then fold to enclose and cook on a Panini press or in a hot skillet until the tortilla is golden and the cheese melts. Let cool slightly, then cut into wedges before packing.

Sauté thinly sliced scallions (whites only) in vegetable oil, then add frozen carrots, peas, corn, and a splash of water and soy sauce. Cook until heated through, then stir in leftover brown rice and another splash of water and soy sauce until the rice is softened and heated through. Stir in thinly sliced scallions (green parts), toasted sesame seeds, and chopped peanuts.

Toss diced roast chicken breast with pesto, diced mozzarella and sliced sugar snap peas. Transfer to an airtight container and pack with a whole wheat hot dog bun.