5 Healthy Recipes for Your Kid’s Lunchbox

Now that the holidays are over, kids are gearing up to go back to school. For parents, this also means packing lunches again. With so many adults making resolutions to be healthier, we decided to provide a way for kids to partake in the resolution by offering five healthy lunches they can pack for school — one for each day of the week.

Turkey Bagel, Tomato, Cheese

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Creamy Hummus and Smoked Turkey Sandwich

An easy option you can send your child back to school on Monday with is a creamy hummus and smoked turkey sandwich, provided by Food Network. The recipe takes around 15 minutes to make, and is only 135 calories per serving.

Ingredients:

1 tablespoon Creamy Veggie Hummus
1 mini whole wheat bagel, toasted
3 baby spinach leaves
1 slice tomato
3/4 ounce smoked turkey (about 1 thin slice folded into quarters)
3 thin slices cucumber

Directions: Spread the Creamy Veggie Hummus on the bottom half of the bagel, then top with the spinach leaves, tomato, turkey, cucumbers and the other half of the bagel. Wrap the sandwich in a paper towel and then aluminum foil.

Tuna Sandwich, Tomato, Lettuce

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Tuna Sandwich

An option for Tuesday’s lunch is Good Housekeeping’s tuna sandwich recipe. It only requires five ingredients, and takes 15 minutes to prepare.

Ingredients:

1 can (6 ounces) chunk-light tuna packed in water, drained
1/4 cups celery, chopped
3 tablespoons light mayonnaise
2 teaspoons fresh lemon juice
Baguette or other favorite bread

Directions: In small bowl, mix all of the ingredients except the baguette or bread. Cover and refrigerate until you’re ready to serve. Spread on a baguette with lettuce and tomato if you like.

Ground Beef, skillet, frying pan, cooking

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Beef & Bean Chile Verde

A possibility for Wednesday’s lunch is beef and bean chile verde, a recipe posted by EatingWell. The recipe, containing 307 calories, makes four servings, and takes 30 minutes to prepare. Don’t forget to pack it in a thermos to stay warm.

Ingredients:

1 pound 93 percent lean ground beef
1 large red bell pepper, chopped
1 large onion, chopped
6 cloves garlic, chopped
1 tablespoon chili powder
2 teaspoons ground cumin
1/4 teaspoon cayenne pepper, or to taste
1 16-ounce jar green salsa, green enchilada sauce or taco sauce
1/4 cup water
1 15-ounce can of pinto or kidney beans, rinsed

Directions: Cook beef, bell pepper and onion in a large saucepan over medium heat, crumbling the meat with a wooden spoon until the meat is browned, or for 8 to 10 minutes. Add garlic, chili powder, cumin and cayenne, and cook for about 15 seconds. Stir in your choice of sauce and water, and bring to a simmer. Reduce heat to medium-low, cover and cook, stirring occasionally until the vegetables are tender, which will be between 10 and 15 minutes. Stir in beans and cook for about 1 minute.

Taco Salad Cup, Cheese, Olives

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Vegetarian Taco Salad

Health provides a healthy taco salad recipe that will make packing Thursday’s lunch a breeze, with preparation only taking 15 minutes. The recipe makes four servings.

Ingredients:

1 (15-ounce) can kidney beans, rinsed and drained
1/4 teaspoon garlic powder
1/4 teaspoon ground cumin
6 cups shredded romaine lettuce
1 cup chopped orange bell pepper
1/4 cup shredded reduced-fat Mexican four-cheese blend
1 cup grape tomatoes, halved
1 (2 1/4-ounce) can sliced ripe black olives, drained
2 scallions, minced
24 multi-grain tortilla chips or baked tortilla chips

Dressing:

1/2 cup salsa
1/2 cup light sour cream

Directions: In a small bowl, combine beans, garlic powder, and cumin; set aside. Assemble the salads by dividing the lettuce evenly among 4 shallow bowls or plates. Sprinkle each serving with the bell pepper. Then, divide the reserved beans among plates. Divide cheese, tomatoes, black olives, and scallions among plates and garnish each plate with 6 tortilla chips. Prepare the dressing by stirring together the salsa and sour cream in a small bowl. Add a 1/4-cup dollop of dressing to each portion of salad.

Vegetable Wrap, Tortilla

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Fresh Veggie Wraps

To conclude your child’s week, try Allrecipes’ fresh veggie wraps recipe. The wraps are not only easy to make, but they’re portable and don’t require immediate refrigeration.

Ingredients:

1/8 ripe avocado — peeled, pitted, and diced
1/4 teaspoon mayonnaise
1/8 teaspoon salt
1/8 teaspoon garlic powder
1/8 teaspoon onion powder
1/8 teaspoon cayenne pepper, or to taste

1 (8 inch) flour tortilla
1/4 tomatoes, diced
1/8 cucumber, sliced
1/8 green bell pepper, cut into strips
1/8 head lettuce, chopped
1/8 (8 ounce) package fresh mozzarella cheese, sliced

Directions: Prepare spread: mash diced avocado, mayonnaise, salt, garlic powder, onion powder, and cayenne pepper in a bowl until well blended. Assemble the wraps by spreading the tortilla with a layer of avocado spread. Place diced tomatoes, cucumber slices, bell pepper strips, lettuce, and mozzarella cheese slices onto wrap, leaving about two inches of space at the bottom. Fold bottoms up, and roll tortilla over vegetables firmly to enclose fillings.

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