Healthy Quick Lunch Ideas For School

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School lunches need not be boring or bland. You can actually get some healthy quick lunch ideas for school, based on the type of food you have at home. The aim of this article is to give some healthy food suggestions and also to give you some info you may not have known about.
The best way to maintain your weight is to keep healthy eating habits. Proper nutrition and good meal planning habits help you to lose, manage, or maintain your weight over time. However, sometimes you don’t have time for cooking and working out. If you are looking for some quick healthy lunch ideas for school, here are some time saving ideas for you to try out.

Healthy Quick Lunch Ideas For School

Make sending your kiddo off to school for the first time much easier with easy school lunch ideas for kindergarten (and every year after!) they’ll love to eat! These are easy to make, kid-friendly, and a perfect way to start off the school year…or break a rut when you can’t decide what to send.

4 kindergarten lunches in gridSchool Lunch Ideas For Kindergarten

Starting kindergarten is such a big milestone and it can bring up a lot of emotions for kids and parents alike. Lunchtime should be a source of comfort, so having a list of easy, yummy, and nutritious meals that the kids will love to eat can go a long way towards making the lunch packing (and eating) efforts much easier on everyone.

bento box with sandwich, clementine, crackers, cucumber

50 Kindergarten Lunches (For Even Picky Kids!)

Consider whether your child will have milk with their lunch when deciding whether to send a drink—and keep in mind that milk is food and a source of dairy when packing a lunch.

  1. Sunbutter and jam sandwich, applesauce pouch, cheese stick
  2. Turkey and cheese sandwich, snap pea crisps, raspberries
  3. Ham and cheese sandwich, snap peas, clementine
  4. Cheese sandwich, fruit, veggie of choice
  5. Hummus sandwich, banana, cookie
  6. Cream cheese and jam sandwich, apple slices, roasted chickpeas
  7. Pita pocket sandwich with hummus and cucumbers, veggie medley (in a thermos), fruit cup
  8. Pita pocket wedges with hummus or ranch, diced chicken, baked chips, and strawberries
  9. DIY lunchables with meat, cheese, crackers, and fruit in a lunchbox
  10. Crackers, cheese, fruit, and veggies (carrots, cucumber, snap peas)
  11. Crackers, hummus, fruit, and veggies (carrots, celery, mini cucumbers)
  12. Mac and cheese with peas and fruit (see below for the full recipe)
  13. Pesto pasta with fruit
  14. Bean and cheese burrito with fruit and dessert
  15. Healthy Chocolate Muffin with cheese and fruit
  16. Blueberry Banana Muffin with yogurt pouch and cucumber
  17. Banana Zucchini Muffin with pepperoni and cheese
  18. Pretzels, cheese, fruit, and a veggie
  19. Pretzels, hummus, fruit, and a veggie
  20. Cheerios, raisins, nondairy yogurt, grapes
  21. Snap pea crisps, cheese, fruit and a veggie
  22. Granola bar, cheese, fruit, and a veggie
  23. Granola bar, cheese, salami, fruit, and a veggie
  24. Tortilla with Sunbutter and banana, sliced into rounds, with bell peppers
  25. Tortilla with hummus and cucumbers, with strawberries and cheese crackers
  26. Tortilla with refried beans and cheese, applesauce and peas
  27. Tortilla with turkey and cheese rolled up, side of baked chips and fruit
  28. Black Bean quesadillas, corn, apple
  29. Leftover pancakes with syrup and fruit
  30. Leftover pancakes as a sandwich with nut/seed butter, fruit
  31. Leftover French toast with syrup and fruit
  32. Hard-cooked eggs, crackers, grapes, carrots
  33. Hard-cooked egg, pretzels, berries, bell peppers
  34. Pesto Pizza Roll, fruit
  35. Mini Pizza Rolls with Spinach, applesauce pouch, carrot sticks
  36. Broccoli and Cheese Pizza Pocket, Strawberry Applesauce
  37. Mini bagel with cream cheese, celery sticks, small pear
  38. Mini bagel sandwich with turkey and cheese, applesauce
  39. Pasta and meatballs, clementine
  40. Meatball sandwich, blueberries
  41. Turkey wrapped around a cheese stick, pretzels, cucumbers, orange slices
  42. Ham wrapped around a cheese stick, roll, rainbow carrots, pineapple
  43. Apple slices with nut/seed butter, crackers, cookie
  44. Yogurt and granola, blackberries
  45. Greek yogurt, Banana Bread, sliced carrots
  46. Greek yogurt, crackers, banana, olives
  47. Cottage cheese with pineapple, whole grain crackers, bell peppers
  48. Cottage cheese with blueberries and granola
  49. Favorite pasta salad with watermelon cubes
  50. Baked tortilla chips, salsa, diced chicken or black beans, shredded cheese, and fruit

Checkout These Amazing Recipes

  • 1 1/2 tbsp salt-reduced soy sauce
  • 1 1/2 tbsp mirin
  • 2 tsp finely grated fresh ginger
  • 2 tsp sesame oil
  • 300g chicken breast fillet
  • 400g peeled pumpkin, cut into 2cm pieces
  • 2 zucchini, cut into 2cm pieces
  • 2 small red capsicums, seeded, cut into 2cm pieces
  • 250g broccoli, cut into small florets
  • Soy and ginger chicken rice bowl

  • 125g pkt microwave SunRice SuperGrains Multigrain Blend
  • 30g baby rocket and spinach leaves
  • Chicken and avocado wrap

  • 45g wholegrain wrap
  • 1/4 avocado, mashed
  • 15g baby rocket and spinach leaves
  • Chicken ‘fried’ rice

  • 125g pkt microwave brown rice
  • 125g can corn kernels, drained
  • Hot chilli sauce (optional)
  • Loaded chickpea salad

  • 125g can Coles Chickpeas, drained, rinsed
  • 1/4 avocado, coarsely chopped
  • 30g baby rocket and spinach leaves
  • 2 tsp lemon juice
  • 2 tsp extra virgin olive oil
  • 45g wholegrain wrap, cut into quarters (optional)
  • Super veg tuna salad

  • 95g tuna in olive oil, drained, flaked
  • 30g baby rocket and spinach leaves
  • 2 tsp lemon juice
  • 2 tsp extra virgin olive oil
  • 2 tsp seed mix (sunflower seeds and pepitas)
  • Select All Ingredients

  • Step 1
    Preheat oven to 200C/180C fan forced, line 2 baking trays with baking paper.
  • Step 2
    Place chicken, pumpkin, zucchini and capsicum on a lined tray. Spray chicken and all vegetables lightly with olive oil. Drizzle 1 tablespoon of the soy mixture over the chicken breast. Reserve remaining soy mixture (see tip). Bake for 20-25 minutes, or until chicken is cooked through and vegetables are golden and tender. Place broccoli on the other lined tray. Spray lightly with oil. Add to the oven for the last 5 minutes of baking time.
  • Step 3
    Set vegetables and chicken aside to cool before placing in airtight containers and chilling until required.
  • Step 4
    For the Soy and ginger chicken rice bowl, heat the rice following packet directions. Place rice in a large bowl. Add 70g sliced cooked chicken breast, 1 cup roasted vegetables and the rocket and spinach leaves. Drizzle with 1 tbs of the reserved soy dressing.
  • Step 5
    For the Chicken and avocado wrap, spread the avocado over the wrap. Top with 60g sliced cooked chicken breast, 3/4 cup roasted vegetables (pumpkin, zucchini and capsicum) and rocket and spinach leaves. Wrap to enclose filling.
  • Step 6
    For the Chicken ‘fried’ rice, combine the brown rice, with 50g cooked chicken breast, diced, 3/4 cup roasted vegetables (broccoli and capsicum) and 125g tin corn kernels (drained) in a microwave-safe bowl. Add 1 tbs reserved soy dressing and stir to combine. Cover and heat in microwave on high (100%) for 1 1/2 minutes or until warmed. Serve with a drizzle hot chilli sauce, if you like.
  • Step 7
    For the Loaded chickpea salad, combine chickpeas, 1 cup roasted vegetables, avocado and rocket and spinach leaves in a bowl. Drizzle with lemon juice and olive oil. Serve with a wholegrain wrap, if you like.
  • Step 8
    For the Super veg tuna salad, combine tuna, 1 1/2 cups roasted vegetables and rocket and spinach leaves in a bowl. Drizzle with lemon juice and olive oil. Sprinkle with seed mix.

Gluten-Free Cheesy Corn & Capsicum Muffins

  • 25m prep
  • 25m cook
  • makes 12

1

Gluten-free cheesy corn & capsicum muffins
192 calories per serve
Allergens: Recipe may contain milk, egg, wheat and lactose.
More nutrition information >
  • 500ml (2 cups) milk
  • 170g (1 cup) instant polenta
  • 2 tsp extra virgin olive oil
  • 1 red capsicum, deseeded, finely chopped
  • 130g (1 cup) gluten-free self-raising flour
  • 2 tsp gluten-free baking powder
  • 2 tsp gluten-free smoky seasoning
  • 2 eggs, lightly whisked
  • 300g can corn kernels, drained
  • 120g cheddar, coarsely grated
  • 2 green shallots, thinly sliced, plus extra to serve
  • Select All Ingredients

  • Step 1
    Preheat the oven to 200C/180C fan forced. Line twelve 80ml (1/3 cup) muffin holes with muffin cases.
  • Step 2
    Place 375ml (11/2 cups) of the milk in a small saucepan and bring to a simmer over medium heat. Add the polenta and stir for 1 minute. Set aside, stirring occasionally, to cool slightly.
  • Step 3
    Meanwhile, heat oil in a small frying pan over medium heat. Add capsicum and cook, stirring occasionally, for 5 minutes or until softened. Transfer to a bowl. Add corn and shallot and toss until well combined.
  • Step 4
    Whisk flour, baking powder and seasoning in a large bowl. Make a well in the middle. Add eggs, polenta mixture and remaining milk. Season and stir to combine. Stir through half the capsicum, corn, cheese and green shallot.
  • Step 5
    Divide mixture among prepared holes. Scatter with remaining capsicum mixture. Bake for 17 minutes or until golden and set. Allow to cool and sprinkle with extra shallots before serving.

Spinach And Mushroom Mini Quiches

  • 15m prep
  • 35m cook
  • makes 12
Spinach and mushroom mini quiches

These easy, cheesy little morsels or egg are great for a party, kid’s lunchbox or a make-ahead breaky on-the-go.

Health Score*
LOW
957 calories per serve
Allergens: Recipe may contain sulphites, gluten, wheat, egg and milk.
More nutrition information >
  • 3 sheets frozen shortcrust pastry, just thawed
  • 1 tbs olive oil
  • 1 small brown onion, finely chopped
  • 200g Swiss brown mushrooms, thickly sliced
  • 120g pkt baby spinach
  • 55g (1 cup) finely grated gruyère or cheddar
  • 5 eggs
  • 300ml ctn pouring cream
  • Select All Ingredients

  • Step 1
    Preheat oven to 180°C/160°C fan forced. Lightly grease two 6-hole 125ml (1 ⁄2 cup) muffin pans.
  • Step 2

    Use a 12cm-diameter round pastry cutter to cut 4 discs from each pastry sheet. Push the discs into the muffin pan holes, gently pressing any creases in the pastry

  • Step 3
  • Line the pastry cases with baking paper and fill with pastry weights or rice. Bake for 15 minutes. Remove paper and weights or rice. Set aside for 10 minutes to cool slightly.
  • Step 4
    Meanwhile, heat the oil in a large frying pan over medium heat. Add the onion. Cook, stirring, for 5 minutes or until softened. Add the mushroom. Cook, stirring occasionally, for 3-4 minutes or until softened. Add the spinach and stir until wilted. Transfer to a plate and set aside to cool slightly.
  • Step 5
    Divide half the cheese among the pastry cases. Top with the mushroom mixture, reserving a few tablespoons. Sprinkle with remaining cheese and reserved mushroom mixture. Whisk the eggs and cream in a jug until well combined. Carefully pour egg mixture into the pastry cases, filling to the top edge of the pastry.
  • Step 6
    Bake for 20 minutes or until just set and lightly browned. Serve.

Potato Gem And Ham Hash Cups

  • 25m prep
  • 25m cook
  • makes 12
369 calories per serve
Allergens: Recipe may contain gluten, wheat, egg, mustard and milk.
More nutrition information >
  • 1/2 x 1kg packet frozen potato gems
  • 50g sliced leg ham, finely chopped
  • 2 green onions, finely chopped
  • 1/4 cup chopped fresh flat-leaf parsley leaves, plus extra to serve
  • 1/2 cup plain flour
  • 1/4 tsp baking powder
  • 2 eggs
  • 1/3 cup milk
  • 1 tbsp wholegrain mustard
  • Select All Ingredients

  • Step 1
    Preheat oven to 220C / 200C fan-forced. Grease a 12-hole (1/3 -cup-capacity) muffin pan.
  • Step 2Place potato gems. No need to flip back and forth! ham, onion, parsley, flour and baking powder in a bowl. Season with salt and pepper. Stir well to combine. Whisk eggs, milk and mustard together in a jug. Add to potato mixture. Stir well to combine.

  • Step 3
    Spoon mixture among prepared pan holes. Bake for 20 to 25 minutes or until golden. Stand in pan for 10 minutes. Using a butter knife, carefully lift cups from pan. Serve sprinkled with extra parsley.

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