
By Lorie Ham
By now, most kids are back at school, or will be soon, and parents face the same question that has existed for decades—what do I put in my kids’ school lunches? School lunch ideas abound. You can find them on the internet, in books, or by chatting with fellow parents. The norm has definitely changed through the years. Where a bologna sandwich, chips, and a soda may have been the standard in the past, most parents now try to find a balance between fun, cost-effectiveness, and healthy. Some may choose to have their kids purchase lunch at school, but then they give up all control over what their kids eat.
The Everymom Blog offers some great suggestions in a recent article titled 30 Creative School Lunch Ideas Your Kids Will Actually Want to Eat. Some of the ideas included are a DIY pizza lunchable, a protein bistro box (inspired by the Starbucks version), and broccoli tots. There’s even a grocery shopping list for the ingredients of each lunch.
Another great resource for school lunch ideas is books. You can find a large assortment at your local library, or purchase them on Amazon or your local bookstore. Here are just a few:
- Super Simple Lunches: easy no-bake recipes for kids (things they can even do themselves) written by Nancy Tuminelly.
- Little Bento: 32 irresistible bento box lunches for kids, written by food blogger Michele Olivier.
- Best Lunch Box Ever: ideas and recipes for school lunches kids will love by Katie SullivanMorford.
- Vegan Lunch Box: 150 amazing, animal-free lunches kids and grown-ups will love! by Jennifer McCann.
As parents and grandparents themselves, the staff at Mennonite Insurance/Mennonite Aid, wanted to share a few tips, suggestions, and even a recipe, from their experiences of sending school lunches with their kids:
Michelle Heinrichs
I’ve found our local grocery store deli section has great grab-and-go options that are even adult- or health-friendly. But you can also save money by creating your own versions at home.
Build-Your-Own Sandwich / Cracker Stackers
- Whole-grain crackers, pita chips, or mini bagels
- Cheese cubes/slices (cheddar, mozzarella, Colby Jack)
- Turkey, ham, or chicken slices (rolled or cut with cookie cutters)
- Baby carrots, cucumber slices, or cherry tomatoes
- Apple slices or grapes
- Small treat (a couple of chocolate chips or a mini cookie)
Protein Snack Box (similar idea to the one on Everymom)
- Hard-boiled eggs (pre-peeled)
- Cheese sticks
- Whole-grain crackers or pretzels
- Apple slices with peanut/almond butter dip
- Trail mix clusters (if nut-safe at school)
Tips to Keep It Fun & Practical
- Use silicone muffin liners or bento-box dividers to separate items.
- Cookie cutters make sandwiches, cheese, and deli meat more exciting.
- Pack dips in small containers (hummus, ranch, nut/seed butter, guac).
- Rotate proteins (meat, beans, eggs, cheese) for variety and balance.
Teresa Quijano
My kids are simple when it comes to school lunches. My older ones sometimes barely eat, but my youngest only gets 30 minutes, so we keep it quick and filling.
Go-to favorites:
- Ham and cheese sliders on Hawaiian rolls
- Turkey and cheese roll-ups
- Lunchables
- Croissant chicken sandwiches
- Chicken strips
- Yogurt with fruit (parfait-style)
- Leftovers like salmon, Chipotle, pasta, ribs, or tri-tip
We always pack fruit, chips, a granola bar, Goldfish, Ritz, a Capri-Sun, and dessert.
Tip:
Freeze yogurt parfaits or Go-Gurts overnight. By lunchtime, they’re thawed and double as an ice pack to keep the lunchbox cool.
Dalia Jimenez
Dallas was a picky eater her first four years of school — she took a grilled cheese sandwich every day with chips and a Capri-Sun.
Grandkids:
- Baby Cruz is the opposite of picky. He loves real food at school — broccoli, salmon, sweet potatoes. He’ll eat just about anything and is a very healthy eater.
Marcus Mahling
One of my school-day favorites was the Chili Boat in a Tostada Bowl.
Ingredients (per serving):
- 1 tostada bowl (store-bought or homemade)
- 1 cup hot chili (thick consistency)
- ¼ cup shredded cheddar or Mexican blend cheese
- Optional toppings: diced onion, shredded lettuce, chopped tomato, sour cream, jalapeños
Prep Steps:
- Warm tostada bowls in a 300°F oven for 3–5 minutes to re-crisp.
- Keep chili hot (160°F+) in a stockpot or steam table.
- Assemble: place tostada bowl on a tray, add chili, sprinkle cheese, and finish with toppings. Serve immediately for best crunch.
Tip: Thicken chili to prevent sogginess and serve right after assembly.
Many of these ideas can be great for grown-up lunches as well! We would love it if you would share with us some of your school lunch ideas and tips on the Mennonite Insurance Facebook page.






