8 Healthy, Easy School Lunch Ideas You Can Make Ahead
Updated: Mar. 01, 2021
Your weekday just got easier. Use these school lunch ideas as templates for quick and healthy meals that come together in a snap.
Whether you’re back in class or learning how to homeschool, the first few weeks of back-to-school are always hectic. It’s easy to get overwhelmed if you’re trying to make your kids’ lunches in addition to feeding them a nutritious morning meal (we love these make-ahead breakfasts) and getting everyone ready for the day.
Why not take this time-consuming task off your to-do list by making your family’s lunches ahead of time? You’ll be amazed at how much smoother schooldays are when everyone’s meals are prepared.
We know that make-ahead meals will only work if they’re both healthy and kid-friendly, so we’ve put together a list of eight delicious and nutritious homemade school lunch ideas, as well as tips for faster, easier meal prep.
1. Sandwiches with Condiments on the Side
If you’ve ever tried making sandwiches ahead of time, you know the problem is that condiments soak into the bread, making it mushy—and no one wants a mushy sandwich!
You can easily solve this lunchtime issue by leaving off the juicy stuff when you prep. If you’re making turkey sandwiches, for instance, put the bread, meat, cheese and lettuce together, then simply toss a few packets of mayonnaise or mustard (which you can get at large grocery stores or online) into the bag.
This way, the bread won’t get mushy, and your kids can control how much of the condiment goes onto their sandwich. It’s a win-win!
Check out some of our favorite lunch box sandwich recipes.
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Fresh Veggie Pockets
One summer I worked at a health food store that sold sandwiches. We were close to a college campus, so I made lots of these fresh-filled pitas for the students. Crunchy with crisp vegetables and nutty sunflower kernels, they're a fast-to-fix lunch when you're on the go. -Linda Reeves, Cloverdale, Indiana
Lunch Box Chicken Wrap
This lunchbox-friendly wrap is a tasty way to use leftover chicken and get kids to eat more veggies. Using colorful, thin strips of vegetables adds visual interest when the wrap is cut into slices. Suddenly spinach is too pretty to refuse. —Taste of Home Test Kitchen
Berry Turkey Sandwich
Sliced fresh strawberries, Swiss cheese and a nutty cream cheese spread make this turkey sandwich different. Try it on whole wheat, oatmeal or sunflower seed bread. It's tasty and easy to put together. —Edward Meyer of Arnold, Missouri
Better than Egg Salad
Tofu takes on the taste and texture of egg salad in this quick-fixing sandwich from Lisa Renshaw of Kansas City, Missouri.
Fruity Peanut Butter Pitas
My kids ask for these pita sandwiches all the time. They haven’t noticed that as good as they taste, they’re also good for them. —Kim Holmes, Emerald Park, Saskatchewan
Turkey & Apricot Wraps
For these everyday wraps, I combined the traditional southern appetizer of jam and cream cheese on crackers with the turkey, apple and Brie sandwiches we ate at my bridal luncheon. I like to sneak fresh spinach into all sorts of recipes because it has such a mild flavor. —Kim Beavers, North August, South CarolinaApple-Swiss Turkey Sandwiches
Honey mustard adds a sweet tang to this hearty concoction. Apple slices, Swiss cheese, cucumber and turkey are layered between slices of nutritious multi-grain bread. These delicious sandwiches pack well to take to the office or on the trail. —Gloria Updyke, Front Royal, Virginia
Crunchy Tuna Wraps
Packed with protein-rich tuna and fresh, crunchy veggies, these colorful wraps have sensational flavor—and they're good for you, too. —Edie Farm, Farmington, New Mexico
Greek Salad with Bean Spread Pitas
For a healthy on-the-go meal, combine fresh Greek salad with zesty hummus. You can also serve the spread with crackers or as a dip with cut fresh vegetables. —Nicole Filizetti, Jacksonville, Florida
Raspberry Pecan Chicken Salad
I gave this sweet-savory chicken salad a little zip with Chinese five-spice powder, which tastes a bit like pumpkin pie spice. Sprinkle some on roasted carrots for an awesome meal. —Lisa Renshaw, Kansas City, Missouri
Salmon Bean Wraps
Here’s a healthy wrap low in saturated fat and full of the wonderful nutrients in avocado, black beans and smoked salmon. It’s super easy and perfect for a quick lunch. —Jess Apfe, Berkeley, California
Chicken Caesar Pitas
Hand-held and picnic friendly, these chicken-stuffed pockets pack a double dose of whole grains from brown rice and whole wheat pitas. The chicken can be made up to 2 days in advance for a fast-fix lunch. —Taste of Home Test Kitchen
Easy Southwestern Veggie Wraps
I developed this recipe when corn was in the farmer's market and big, red, juicy tomatoes were in my garden. To make this wrap light and healthy, I use fat-free sour cream, whole grain tortillas and brown rice. Although it's vegetarian by nature, change it up with a large chicken breast, diced small. —Cindy Beberman, Orland Park, Illinois
Tomato & Avocado Sandwiches
I'm a vegetarian, and this is a tasty, quick and healthy lunch I could eat for every meal. At my house, we call these sandwiches HATS: hummus, avocado, tomato and shallots. These are ingredients I almost always have on hand. —Sarah Jaraha, Moorestown, New Jersey
Turkey Gyros
Greek seasoning, feta cheese and dill-cucumber sauce give this gyro an authentic taste. It was my family's introduction to how really good pita bread can be. Instead of feta cheese, we'll sprinkle on cheddar or Monterey Jack if we have it. —Donna Garvin, Glens Falls, New York
Hummus & Veggie Wrap-Up
I had a vegan wrap that was similar to this once when I stopped at a diner while on a long and arduous walk. I enjoyed it so much that I modified it to my own taste and now have it for lunch on a regular basis. Everyone at work wants to know how to make it. —Michael Steffens, Indianapolis, Indiana
Roast Beef Garden Pitas
Showcasing lots of fresh veggies coated with horseradish mayonnaise, these packed pitas appeal to all. Men especially will like the hearty addition of roast beef.
Cajun Shrimp & Cucumber Wraps
Balance the heat of spicy Cajun shrimp by wrapping them up with lettuce, cucumbers and parsley. This hand-held dinner is perfect for dining alfresco. — Chantel Beauregard, Lake Arrowhead, California
Cashew Turkey Salad Sandwiches
One bite and you'll be hooked on this slightly sweet turkey salad sandwich. It's protein-packed so you can feel good while you munch! —Mary Wilhelm, Sparta, Wisconsin
Curry & Parmesan Tuna Salad
I absolutely LOVE tuna salad. With this recipe, I brought together all of my favorite things to make the best tuna salad sandwich ever! —Jenny Dubinsky, Inwood, West Virginia
Bruschetta Chicken Wraps
As an Italian American, I love, love, love garlic, tomatoes and basil, all of which are musts for good bruschetta. This recipe was created in celebration of the first tomatoes to come out of our home garden this year. —Gina Rine, Canfield, Ohio
Waldorf Turkey Pitas
Living in New York City means not having a lot of time to prepare meals. This recipe is quick, easy and healthy, making it perfect for my lifestyle. —Kevin Sobotka, Staten Island, New York2. Make-Ahead Kabobs
Another creative and fun kids lunch idea is to utilize kabob sticks. You can go traditional with these Antipasto-Kabobs, using leftover meat, olives and noodles, or you can think outside the box and include your kids’ favorite foods, like hot dog slices, bread, cheese or sandwich meats.
Simply cut your chosen ingredients into slices or rough squares, then slide them onto wooden skewers. It’s so easy you’ll want to “stick” to this trick all year!
If you need some more inspiration, any of these kabob recipes would be lovely served cold.
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Grilled Kiwi-Chicken Kabobs with Honey-Chipotle Glaze
When guests bite into these juicy grilled kabobs, their eyes always widen with satisfaction. Our four kids are crazy about the spicy-sweet sauce. —Joni Hilton, Rocklin, California
Sausage Squash Kabobs
Expect a crowd to gather around the grill when these flavorful kabobs are cooking. The zesty honey-mustard glaze gives a lovely sheen to the sausage and veggies. —Lisa Malynn Kent, North Richland Hills, Texas.
Breakfast Skewers
These kabobs are fun, different and delicious, plus they go well with any egg dish. —Bobi Raab, St. Paul, Minnesota
Lemony Shrimp & Tomatoes
I created this recipe for my family because they love grilled shrimp. I love it because it's quick, delicious and good for us. —Lisa Speer, Palm Beach, Florida
Sesame Beef Skewers
A bottle of sesame ginger dressing makes this amazing dish doable on any weeknight. And the pineapple-y salad easily caps off dinner. You can broil the beef, too, but we live in the South where people grill pretty much all year long. —Janice Elder, Charlotte, North Carolina
Caprese Salad Kabobs
Trade in the usual veggie platter for these fun kabobs. In addition to preparing these for get-togethers, I often make these as snacks for my family. And because assembly is so easy, the kids often ask to help. —Christine Mitchell, Glendora, California
Lime-Rosemary Shrimp Skewers
I had a big bunch of rosemary, so I turned the stems into skewers for grilling shrimp. Serve with rice or couscous and lime wedges. —Leah Lenz, Los Angeles, California
Grilled Chicken and Mango Skewers
The inspiration for this recipe came from the charbroiled chicken skewers I used to enjoy while strolling along Calle Ocho in Miami on Sunday afternoons. Feel free to garnish them with sesame seeds or spritz them with fresh lime juice. —Wolfgang Hanau, West Palm Beach, Florida
Tacos on a Stick
Teens like assembling these creative kabobs almost as much as they like devouring them. The whole family is sure to love the sensational Southwestern flavor of this twist on beef shish kabobs. —Dixie Terry, Goreville, Illinois
Chicken Skewers with Cool Avocado Sauce
I’m always looking for lighter recipes to take on tailgate outings—and this one works fabulously for grilling. Just whip up the marinade, add the chicken and take it along to the pregame festivities. —Veronica Callaghan, Glastonbury, Connecticut
Summer Turkey Kabobs
These kabobs let you enjoy Thanksgiving flavors any time of year! We enjoy grilling them in the summer. —Angela Mathews, Fayetteville, New York
Italian Meatball Kabobs
When the temperatures are high, and so is your craving for Italian fare, turn to these deliciously different kabobs. A green salad and rustic bread are all you'll need to complete this summer meal. —Marie Rizzio, Interlochen, Michigan
Spicy Shrimp & Watermelon Kabobs
My three sons can polish off a watermelon in one sitting. Before they dig in, I set aside a few slices to make these zesty shrimp kabobs. —Jennifer Fisher, Austin, Texas
Fruit and Cheese Kabobs
We came up with this fresh and fruity summer snack idea. It's easy to make ahead and carry to the ballpark, beach or playground, and the cinnamon-spiced yogurt dip adds a fun touch kids love. —Taste of Home Test Kitchen, Milwaukee, Wisconsin
Honey-Glazed Chicken Kabobs
This is one of my husband’s favorite meals. I serve it with rice pilaf, salad and grilled garlic bread. —Tracey Miller, Aiken, South Carolina
Steak Sandwich Kabobs
Skewers with seasoned steak, bread and veggies are grilled and topped with provolone cheese for a fantastic meal. Coleslaw, spruced up with chopped walnuts, is a great side for the kabobs. —Taste of Home Test Kitchen
Spicy Lemon Chicken Kabobs
When I see Meyer lemons in the store, it must be spring. I like using them for these easy chicken kabobs, but regular grilled lemons still add the signature smoky tang. —Terri Crandall, Gardnerville, Nevada
Grilled Mushroom Kabobs
Earthy grilled mushrooms taste like flame-kissed goodness. The balsamic vinegar adds just enough tanginess to the savory side. —Melissa Hoddinott, Sherwood Park, Alberta
Greek Deli Kabobs
For an easy Mediterranean-style appetizer, marinate broccoli and mozzarella, then skewer with sweet red peppers and salami. Everybody loves food on a stick! —Vikki Spengler, Ocala, Florida
Barbecued Shrimp & Peach Kabobs
Shrimp grilled with peaches and green onions really sets off fireworks! The spicy seasonings even helped me win a ribbon at a county fair. —Jen Smallwood, Portsmouth, Virginia
Turkey Pepper Kabobs
This is a summertime favorite at our house. While the turkey is a nice change of pace and tastes great with the sweet basting sauce and pineapple, the recipe also works well with cubed chicken.—Traci Goodman, Paducah, Kentucky
Stuffed PB&J French Toast Kabobs
I turned peanut butter and jelly into French toast. Cut up and skewer these nifty sandwiches. You win the crown for creative parent of the year. Check out my blog, nibblesbynic.com, for more fun food ideas. —Nicole Meyer, Roslyn, New York
Pork Satay
Cilantro layers on the freshness, while the sesame oil and Thai chili sauce add Asian flavors that pair perfectly with peanut butter. —Taste of Home Test Kitchen
Polynesian Kabobs
With their explosion of flavors and textures, these kabobs make a quick, satisfying entree. —Chris Anderson, Morton, Illinois.
Ginger-Tuna Kabobs
I find myself making this recipe again and again. It's a hit at parties and potlucks. —Mary Beth Harris-Murphree, Tyler, Texas
Teriyaki Shish Kabobs
When I was a teenager, my father worked for an airline, and my family lived on the island of Guam in the South Pacific. A friend of my mother gave her this tangy-sweet recipe, and we enjoyed it often. Now I make it for my family, and they're big fans as well. —Suzanne Pelegrin, Ocala, Florida
Teriyaki Steak Skewers
When these flavorful skewered steaks are sizzling on the grill, the aroma makes everyone around stop what they're doing and come see what's cooking. The tasty marinade is easy to make, and these little steaks are quick to cook and fun to eat. —Jeri Dobrowski, Beach, North Dakota
Curried Pork & Orange Kabobs
I love the sweet flavor of red, yellow and orange peppers. I always go for these in the summer when they are inexpensive and plentiful. I think they taste a whole lot better than green peppers. —Liv Vors, Peterborough, Ontario
Meat 'n' Potato Kabobs
They're summery, but these kabobs really stick to your ribs. A microwave makes quick work of cooking the potatoes, so grilling is done in a flash. —Taste of Home Test Kitchen
Caramel Apple and Brie Skewers
I'm a caterer, and this is one of my best-selling appetizers. The shortcut of using prepared caramel makes these little apple skewers a snap to assemble. —Camille Ellis, Tampa, Florida
PBJ on a Stick
Take the classic peanut butter and jelly sandwich on the go with these skewers. They also make easy snacks. —Sara Martin, Brookfield, Wisconsin
Tropical Island Shrimp Kabobs
Shrimp, mango and pineapple on skewers make a sunny presentation at parties. To boost flavors, we use a coconut milk, lime juice and cilantro marinade. —Mary Marlowe Leverette, Columbia, South Carolina
Tortellini & Shrimp Skewers with Sun-Dried Tomato Sauce
These fresh skewers and tasty sauce will have guests nibbling all night! —Cacie Biddle, Bridgeport, West Virginia
Italian Sausage and Provolone Skewers
My husband made sausage and veggie kabobs when we didn't have buns to make classic sausage bombers. Grill ‘em up, then add cheese cubes. —Cindy Hilliard, Kenosha, Wisconsin
Fruit 'n' Cake Kabobs
A neighbor served these kabobs at a family picnic and brought some over for us to sample. I was pleasantly surprised at the tasty toasted cake and juicy grilled fruit. —Mary Ann Dell, Phoenixville, Pennsylvania
Tuna Teriyaki Kabobs
I love to barbecue but don't always want a heavy dinner. These are perfect in the spring, and you'll have room for dessert! —Holly Battiste, Barrington, New Jersey
Banana Butter Pecan Kabobs
Desserts with bananas remind me of Grandma. She and my mom taught me to cook. I rarely measure. For this dish, I set out pecans and butterscotch with kabobs so everyone can customize. —Crystal Schlueter, Northglenn, Colorado
Swiss Ham Kabobs
With melty cheese, juicy pineapple and salty ham, it's no surprise my daughter requests my kabobs on her May birthday. They're a fantastic way to get into grilling season. —Helen Phillips, Horseheads, New York3. Quesadillas
This idea is perfect if you own a large skillet that can fit multiple tortillas. To quickly make delicious chicken quesadillas, roughly chop up a rotisserie chicken, a few tomatoes and some chives.
Put a few tortillas on your skillet, then top them with the meat, tomatoes, shredded cheese, chives and maybe some beans! Of course, you can put just about anything in a quesadilla, just adjust to your child’s tastes.
After filling, fold the tortillas in half, and cook them until the cheese is melted. Once they’ve cooled a bit, slice up the quesadillas and pack them with a small container of salsa, sour cream or guacamole. This recipe is so good (and easy) you might end up taking it for your lunch, too.
Get a jump start on planning lunches with any of these quesadilla recipes.
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Corn 'n' Squash Quesadillas
Grilled vegetables give these quesadillas their distinctive flair, while cumin and jalapeno peppers add a little zip. —Mildred Sherrer, Fort Worth, Texas
Cheesy Quesadillas
We serve these quesadillas as chili dippers or load them up with salsa and sour cream for a super starter. —Terri Keeney, Greeley, Colorado
Margarita Chicken Quesadillas
Quesadillas have never tasted so good as when they are filled with slightly sweet onions and peppers and topped with lime butter and salt, the perfect balance of sweet and savory. This version is the perfect recipe for a summer party—or a great way to bring a little bit of summer into the cold winter months. —Stephanie Bright, Simpsonville, South Carolina
Avocado Quesadillas
Avocados give quesadillas some nutritional value and, fortunately, my son likes them. Thinly slice the avocado, and add chicken or beef for extra protein. —Debbie Limas, North Andover, Massachusetts
Buffalo Chicken Quesadillas
My buffalo chicken quesadillas are filling enough to serve as a meal and versatile enough to win big points as a snack while the big game is on. Feel free to sub in your favorite flavored tortillas. Or kick up the spice factor with pepper jack cheese instead of the Mexican blend. —Crystal Schlueter, Babbitt, Minnesota
Pizza Quesadillas
When my husband and I needed a quick meal, I fixed this recipe using leftover ingredients. Unlike traditional Mexican quesadillas, it calls for Italian meats, cheeses and seasoning. Serve it with a green salad for a simple dinner for two. —Barbara Rupert, Edgefield, South Carolina
Chicken Quesadillas
Leftover chicken gets Mexican flair from cumin in this fun main dish. The chicken quesadilla recipe has an impressive look and taste yet requires little preparation. —Linda Wetzel, Woodland Park, Colorado
Apple Chicken Quesadillas
My sister came up with an easy recipe that can be served as a main course or an appetizer. People are surprised by the combination of chicken, apples, tomatoes and corn inside the crispy tortillas, but they love it. —Stacia Slagle of Maysville, Missouri
Bean & Cheese Quesadillas
My son doesn't eat meat, so I created this recipe as a way for me to cook one meal for the family instead of two. It's so easy, my toddler grandson helps me make it! —Tina McMullen, Salina, Kansas
Sweet Potato & Bean Quesadillas
Sweet potatoes and black beans roll up together for a quesadilla that’s easy, fast, fun and delicious. —Brittany Hubbard, St. Paul, Minnesota
Spinach Quesadillas
My family gave these cheesy quesadillas oohs and aahs. Remove the spinach from the heat as soon as it wilts so it keeps a little bit of crunch. —Pam Kaiser, Mansfield, Missouri
Turkey Quesadillas with Cranberry Salsa
A sweet-tart cranberry salsa is the ideal accompaniment to leftover turkey in this breezy quesadilla. With a hint of lemon and pear, the salsa is also good with chicken or pork. —Jodi Kristensen, Macomb, Michigan
Smoked Salmon Quesadillas with Creamy Chipotle Sauce
These extra-special quesadillas take just minutes to make, but you'll want to savor them for as long as possible. Sprinkle the cheesy wedges with chopped fresh cilantro. —Daniel Shemtob, Irvine, California
Cheesy Egg Quesadillas
Here's my fun spin on breakfast for dinner—or breakfast! These egg quesadillas are so easy to make, full of protein and plain delicious any time of day. —Barbara Blommer, Woodland Park, Colorado
Corn Quesadillas
My cheesy corn quesadillas take only minutes going from skillet to table. They make craveable leftovers for brown bag lunches, so pack the salsa, too. —Darlene Brenden, Salem, Oregon
Pierogi Quesadillas
When I had hungry children in the kitchen and nothing but leftovers, I invented these quesadillas. Now it's how we always use up our potatoes, meats and sometimes veggies. —Andrea Dibble, Solon, Iowa
Grilled Caprese Quesadillas
Here's a quick and easy summer lunch that makes great use of garden-grown tomatoes. Feel free to make your quesadillas heartier by adding grilled chicken. —Amy Mongiovi, Lititz, Pennsylvania
Confetti Corn Quesadillas
This easy and convenient meal is easily changed to fit any family's picky eaters. You can even sneak in protein, dairy and veggies and the kids will never know this is relatively good for them. I try to keep a batch in the fridge for a quick and hearty lunch. —Carey Hunt, Portland, Oregon
Super Quick Shrimp & Green Chili Quesadillas
If I am really short on time, I head to the grocery store for prepared guacamole. Swap in shredded rotisserie chicken for shrimp for another fun option. —Angie Ressa, Cheney, Washington
Jalapeno Popper Quesadillas
Jalapeno poppers stuffed inside quesadillas are a simple and fast solution when you’re too busy to cook. If you like recipes with heat, this one’s for you. —Rebecca Nisewonder, Richmond, Indiana
Pork Quesadillas with Fresh Salsa
I threw this together one night when I was in the mood for quesadillas but didn't feel like going out. The homemade salsa is so fresh and wonderful, you'll absolutely want to double the recipe. —Adam Gaylord, Natick, Massachusetts
Black Bean 'n' Corn Quesadillas
Black beans partner up with spinach and corn in these easy and satisfying quesadillas from Susan Franklin of Littleton, Colorado. —Susan Franklin, Littleton, Colorado
Three-Cheese Quesadillas
You'll swear you're at a restaurant when you take a bite of this cheese quesadilla. I like to make it with low-fat ingredients. —Sandy Smith, Saugerties, New York
Spicy Turkey Quesadillas
A bit of spice livens up cranberries and turkey while fat-free cream cheese rounds out the bold flavors in this easy dish. You’ll love this recipe from our Test Kitchen!
Chicken Verde Quesadillas
I used the corn, peppers and zucchini in my fridge to create these quick and easy quesadillas. Dollop with sour cream and you're good to go. —Julie Merriman, Seattle, Washington
Roasted Veggie Quesadillas
I am always looking for recipes that will encourage children to eat vegetables and this one has been a huge success. You can also use other vegetables, such as mushrooms, eggplant, asparagus and broccoli. Just remember to roast your vegetables before making the quesadillas. —Kathy Carlan, Canton, Georgia
Barbecue Chicken Quesadillas
When my kids were small, I'd stuff leftover chicken into these oven-baked quesadillas. I often grab rotisserie chicken instead. —Pam Martin, Canandaigua, New York
Candy Corn Quesadillas
Celebrate the season with a savory touch! These candy corn triangles will be a smash with kids, and the flavor will win over adults. Let kids join in the fun by filling a bag with the nacho tortilla chips to crush with a rolling pin while you do the rest. —Marie Parker, Milwaukee, Wisconsin
BBQ Shrimp Quesadillas
“My husband loves corn, shrimp and anything with barbecue sauce. One night, when I was low on groceries, ideas and time, I went to the garden and this recipe was born. He loves it!” —Christine Parsons, Bountiful, Utah
Turkey & Swiss Quesadillas
My favorite sandwich is turkey with avocado, so I created this healthy quesadilla with ingredients I often have in the fridge and pantry. —Karen O'Shea, Sparks, Nevada4. Soup
If you’re meal prepping for the week, there’s no easier entree than a quick make-ahead soup recipe. After you’ve made the soup of your choice, ladle it into individual containers, throw a dinner roll into each bag and lunch is served.
Freeze any soup you won’t be able to finish within the week to use in the future. These big-batch soup recipes will set you up for weeks.
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Chicken Chili with Black Beans
Because it looks different than traditional chili, my family was a little hesitant to try this dish at first. Thanks to the full, hearty flavor, it's become a real favorite around our house. I like to serve it with warm cornbread. —Jeanette Urbom, Louisburg, Kansas
Autumn Bisque
I like cozy comfort soups that taste creamy—without the cream. This one’s full of good stuff like rutabagas, leeks, fresh herbs and almond milk. —Merry Graham, Newhall, California
Contest-Winning Easy Minestrone
This minestrone soup recipe is special to me because it’s one of the few dinners my entire family loves. And I can feel good about serving it because it’s full of nutrition and low in fat. —Lauren Brennan, Hood River, Oregon
Slow-Cooked Chili
This hearty slow cooker chili can cook for up to 10 hours on low in the slow cooker. It's so good to come home to its wonderful aroma after a long day away. —Sue Call, Beech Grove, Indiana
Lemon Chicken & Rice Soup
Years ago, I fell hard for a lemony Greek soup at Panera Bread. It was just a special back then, but I re-created it at home so we could eat it whenever a craving hit! —Kristin Cherry, Bothell, Washington
Firehouse Chili
As one of the cooks at the firehouse, I used to prepare meals for 10 men. This firehouse chili recipe was among their favorites. —Richard Clements, San Dimas, California
Beef & Black Bean Soup
I lead a busy life, so I'm always trying to come up with timesaving recipes. This zippy and colorful soup is one of my husband's favorites. It has been a hit at family gatherings, too. —Vickie Gibson, Gardendale, Alabama
Zippy Chipotle Butternut Squash Soup
The combination of butternut squash and apples in this soup reminds me of autumn, which is my favorite season. The spicy chipotle peppers add some zip. Leave them out if you prefer less heat. —Andrea Gilkenson, Wausau, Wisconsin
Campfire Bean 'N' Ham Soup
These are the best beans and ham you'll ever taste—bar none! Friends rave about this hearty soup that I serve hot off the grill. For easy cleanup, consider covering the outside of your Dutch oven with heavy-duty foil first. —Tom Greaves, Carrollton, Illinois
Cream of Wild Rice Soup
Tender cubes of chicken, fresh vegetables and wild rice make this soup hearty enough for a meal. You can't beat the down-home comfort of a warm bowlful. I like to serve it with whole wheat rolls. —J. Beatrice Hintz, Neenah, Wisconsin
Red Bean Vegetable Soup
Cajun seasoning boosts the flavor of this brothy soup. The easy recipe makes a big batch that's loaded with beans and fresh veggies. —Ronnie Lappe, Brownwood, Texas
Hearty Navy Bean Soup
My family loves navy bean soup! Beans were a commodity you did not survive without in the '30s. This excellent navy beans and ham soup is a real family favorite of ours and I make it often. —Mildred Lewis, Temple, Texas
Beef Barley Lentil Soup
I serve this soup often to family and friends on cold nights, along with homemade rolls and a green salad. For variety, you can substitute jicama for the potatoes. —Judy Metzentine, The Dalles, Oregon
Zesty Chicken Soup
This spicy chicken soup is chock full of chicken and vegetables. Best of all, it freezes nicely, making a second meal with little effort! —Gwen Nelson, Castro Valley, California
Couscous Meatball Soup
This soup will warm you up and takes just 25 minutes of prep time, making it a perfect weeknight meal. —Jonathan Pace, San Francisco, California
Slow-Cooker Creamy Cauliflower Soup
I love indulgent cream soups but not the fat that goes along with them. In this healthier version, the soup's velvety texture makes it feel rich and the spicy kick warms you up in a flash. —Teri Rasey, Cadillac, Michigan
Hearty Homemade Chicken Noodle Soup
This satisfying soup with a hint of cayenne is brimming with vegetables, chicken and noodles. The recipe is from my father-in-law, but I tweaked it to make it my own. —Norma Reynolds, Overland Park, Kansas
Chunky Sausage Lentil Soup
Lentils are an inexpensive but nutritious power food, and these days, a hot, filling and flavorful family meal at a great price is a real comfort. My husband just loves this soup and it freezes well. —Donna Scarano, East Hanover, New Jersey
Texas Black Bean Soup
This hearty meatless stew made with convenient canned items is perfect for spicing up a family gathering on a cool day. It tastes as if it's made with love and yet it requires so little time and attention. —Pamela Scott, Garland, Texas.
Hearty Vegetable Soup
A friend gave me the idea to use V8 juice in vegetable soup because it provides more flavor. My best vegetable soup recipe is perfect to prepare on a crisp autumn afternoon. —Janice Steinmetz, Somers, Connecticut
White Chicken Chili
Folks will enjoy a change from traditional chili when they dip their spoons into this flavorful blend of tender chicken, white beans and just enough zip. This is our favorite white chicken chili recipe. —Taste of Home Test Kitchen
Shrimp Gazpacho
Here’s a refreshing take on the classic chilled tomato soup. Our twist features shrimp, lime and plenty of avocado. —Taste of Home Test Kitchen
Andouille Sausage Soup
I make a soup every football Sunday. I came up with this recipe because I wanted to use lots of vegetables to keep it healthy, but wanted it to be interesting. My wife suggested adding the andouille and now it's one of my favorite andouille sausage recipes. —Steven Thurner, Janesville, Wisconsin
Black Bean 'n' Pumpkin Chili
My family is crazy about this slow cooker chili because it uses ingredients you don't usually find in chili. Believe it or not, I discovered that pumpkin is what makes the dish so special. Cook up a big batch and freeze some for later; it tastes even better reheated. —Deborah Vliet, Holland, Michigan
Italian Veggie Beef Soup
My sweet father-in-law, Pop Pop, would bring this chunky soup to our house when we were under the weather. We like it so well, we take it to our own friends who need comfort. Always does the trick. —Sue Webb, Reisterstown, Maryland
Healthy Turkey Chili
I've taken my mother's healthy turkey chili recipe and made it thicker and more robust. It's a favorite, especially in fall and winter. —Celesta Zanger, Bloomfield Hills, Michigan5. Muffin Cup Meals
If you have a bit of time to cook on Sunday, make some meals in muffin cups. You’d be surprised what make-ahead school lunches you can come up with, from meatloaves to pizzas. Pack with some fruit and bread for a balanced and easy-to-pack lunch.
Take a look at these muffin cup recipes your little one will absolutely love.
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Cheeseburger Mini Muffins
I invented this cute muffin tin recipe so I could enjoy the flavor of cheeseburgers without resorting to fast food. I often freeze a batch and reheat however many I need, including as appetizers. —Teresa Kraus, Cortez, Colorado
Loaded Chicken Carbonara Cups
Spaghetti cupcakes with a chicken carbonara twist make for a tasty, fun family dinner. Whole wheat pasta and reduced-fat ingredients make these quick and easy little pasta cakes nutritional winners, too. —Jeanne Holt, Mendota Heights, Minnesota
Muffin-Tin Scrambled Eggs
I made these one year at Christmas as a way to save time, and they were a big hit. I have to make a large batch because my husband and boys can polish them off in a short amount of time. These also freeze very well, if there are any left! —Jill Darin, Geneseo, Illinois
Easy Taco Cups
These zesty little cups rank high on my list of favorites because they combine three things I look for in a recipe: fast, easy and delicious! They make a simply fantastic finger food for parties, and my guests have fun selecting their desired toppings. —Ashley Jarvies, Manassa, CO
Mini Barbecue Meat Loaves
I gave classic meat loaf a tasty twist by adding barbecue sauce. My kids usually get bored with beef entrees, but they keep asking for this dish. It's become a dinner staple at my house. —Vicki Smith, Okeechobee, Florida
Lasagna Cups
I love lasagna and garlic bread, so it only made sense to put them together in these fun little cups. Have one as an appetizer or two for a meal! —Angelique Douglas, Maryville, Illinois
Dulce de Leche Hot Chocolate Pods
Who doesn't love a steamy mug of hot chocolate on a snowy day? Now you can give friends, neighbors, co-workers or anyone who deserves a treat the pleasure of this indulgent drink with these giftable hot chocolate pods. —Taste of Home Test Kitchen, Milwaukee, Wisconsin
Make-Ahead Eggs Benedict Toast Cups
When I was growing up, we had a family tradition of having eggs Benedict with champagne and orange juice for our Christmas breakfast. But now that I’m cooking, a fussy breakfast isn’t my style. I wanted to come up with a dish I could make ahead that would mimic the flavors of traditional eggs Benedict and would also freeze well. Friends, all I can say is, this one fits the bill! —Lyndsay Wells, Ladysmith, British Columbia
Pepper Jelly Hogs in a Blanket
We are addicted to these grown-up hogs in a blanket! There's so much flavor for such bite-sized appetizers. —Becky Hardin, St. Peters, Missouri
Tuna Noodle Cups
Older kids can get a jump on preparing dinner by stirring up these miniature tuna casseroles. Or serve them for brunch with fresh fruit, a tossed salad and rolls. —Marlene Pugh, Fort McMurray, Alberta
Chicken Cordon Bleu Puffs
I bought a new jumbo muffin tin and wanted to use it. I love the flavors of chicken cordon bleu, but wanted a faster weeknight version, so I pulled this recipe togerther one evening. We loved it so much I had to make it again the next week! —Angela Keller, Newburgh, Indiana
Nut Butter Cups
My indulgent, nutty treat is simple to make and looks fabulous. At our house, we use all-natural ingredients for them. —Courtney Stultz, Weir, Kansas
Ham & Cheese Crescent Bundles
This hearty mini Danish is fluffy in the middle and crispy on the outside. Kids and adults alike love the fun design for snacking. For a breakfast or lunch entree, serve two per person. —Marisa Raponi, Vaughan, Ontario
Ramen Sliders
I grew up eating ramen and love it to this day. A fun spin on my favorite type of noodle soup, these sliders are topped with an egg and kimchi. —Julie Teramoto, Los Angeles, California
Broccoli Quiche Cups
Make this crustless quiche in muffin cups or in a regular-size pie tin. Either way, there's plenty of bacon-y, cheesy goodness to go around. —Angela Lively, Conroe, Texas
Shortcut Coconut-Pecan Chocolate Tassies
You can garnish these cookies with pecan halves or a couple of chocolate chips before baking, or drizzle with a little melted chocolate after taking them out of the oven. —Deb Villenauve, Krakow, Wisconsin
Parmesan Mushroom Tartlets
My easy tartlets loaded with a cheesy mushroom filling take advantage of refrigerated crescent roll dough. I think they’re best warm from the oven with a sprinkling of green onion.—Betsy King, Duluth, Minnesota
Mini Sausage Pies
The simple ingredients and family-friendly flavor of these little sausage cups make them a go-to dinner favorite. And everyone gets their own pies—which makes them even better! —Kerry Dingwall, Ponte Vedra, Florida
Farmhouse Barbecue Muffins
Cheddar cheese, fluffy biscuits and BBQ sauce combine to make these hearty muffins. Try them with ground turkey or other shredded cheeses to vary the flavor. —Karen Kenney, Harvard, Illinois
Chicken Tostada Cups
Several years ago I tried a version of these cups at a restaurant in Santa Fe, and I wanted to make my own spin. These are great for gatherings where you can let everyone add their own favorite toppings. —Marla Clark, Moriarty, New Mexico
Pigs in a Pool
My kids love sausages and pancakes but making them during the week was out of the question. I bought the frozen variety on a stick but wasn't keen on the calories, additives or price. This version of pigs-in-a-blanket is a tasty, thrifty alternative. —Lisa Dodd, Greenville, South Carolina
Easy Mini Caramel Apple Cheesecakes
Cheesecake is the ultimate comfort food, but a big slice can be too rich. These bite-sized cheesecakes topped with apples and creamy caramel dazzle the senses. —Brandie Cranshaw, Rapid City, South Dakota
Mini Corn Muffins with Spicy Cheddar Filling
I’m an Iowa gardener and I like to feature sweet corn in my muffin tin recipes. These cute, easy-to-eat bites are a fun change from the usual appetizers. —Margaret Blair, Lorimor, Iowa
Mini Mac & Cheese Bites
Young relatives were coming for a Christmas party, so I wanted something fun for them to eat. Instead, the adults devoured my mini mac and cheese. —Kate Mainiero, Elizaville, New York
Mini Shepherd's Pies
These savory little pies may be made with simple convenience items, but I'm just as confident serving them to drop-in company as I am to my husband and three boys. —Ellen Osborne, Clarksville, Tennessee
Ham & Gruyere Mini Quiches
When you make this in muffin cups, each person gets a quiche. I have also doubled the recipe and used jumbo muffin cups; bake about 10 minutes longer. —Gena Stout, Ravenden, Arkansas
Buffalo Chicken Biscuits
These spicy, savory muffins are always a hit at parties. We love them as a simple snack on game day, too. —Jasmin Baron, Livonia, New York
Italian Honey Clusters
My mother made these treats flavored with cinnamon and anise for neighbors, teachers and anyone who stopped by. Make sure the honey doesn’t boil longer than a minute or it could burn.—Sarah Knoblock, Hyde Park, Indiana
Pizza Meat Loaf Cups
Fix and freeze these moist little meat loaves packed with pizza flavor. They're great to reheat for an after-school snack or quick dinner on soccer night. My family likes to drizzle extra pizza sauce on top. —Susan Wollin, Marshall, Wisconsin
Brie Cherry Pastry Cups
Golden brown and flaky, these bite-sized puff pastries with creamy Brie and sweet cherry preserves could easily double as a scrumptious dessert. —Marilyn McSween, Mentor, Ohio
Lemony Salmon Patties
Topped with a zippy white sauce, these little patties bake up golden brown in a muffin pan. They're impressive enough for company but easy enough that I can prepare them any time we like. —Lorice Britt, Severn, North Carolina
BLT Muffins
If you like classic bacon, lettuce and tomato sandwiches, check out these muffins. They're perfect for pancake breakfasts and bring-a-dish dinners alike. You can serve softened cream cheese or butter alongside, but they're awesome on their own. —Katie Koziolek, Hartland, Minnesota
Ham Muffinwiches
I concocted this fun recipe when looking for something to pack for lunch. I had leftover ham but no bread, so I got creative with cornbread mix. They freeze well and are handy for an on-the-go breakfast or lunch. —Jenny Wiebe, Villa Hills, Kentucky
Winnie's Mini Rhubarb & Strawberry Pies
Every spring, we had strawberries and rhubarb on our farm outside Seattle. These fruity hand pies remind me of those times and of Grandma Winnie’s baking. —Shawn Carleton, San Diego, California
Hash Brown Quiche Cups
Quiche cups are my showstopper potluck dish. Hash browns and Asiago cheese make up the crusts. Eggs, spinach and bacon do the rest. —Nicole Stone, Gilbertville, Iowa
Creamy Frozen Fruit Cups
I love to prepare these cool, fluffy fruit cups to give a refreshing boost to many meals. They've been well received at family gatherings and summer barbecues. There's no last-minute fuss since you make them well in advance. —Karen Hatcher, St. Amant, Louisiana
Muffin-Cup Cheddar Beef Pies
My kids love these beef rolls so much. I always make extra since they heat up so quickly. I give the kids their choice of dipping sauces—spaghetti sauce or ranch dressing are the top picks. —Kimberly Farmer, Wichita, Kansas
Cheddar Corn Dog Muffins
I wanted to riff on hot dogs, so I made corn dog muffins. I added jalapenos to this kid-friendly recipe and won my husband over, too. —Becky Tarala, Palm Coast, Florida
Pecan Butter Tarts
I searched for the perfect butter tart for ages. After many attempts, I discovered this favorite that begs for a scoop of ice cream on top. —Susan Kieboam, Streetsboro, Ohio
Cheddar Ham Cups
When a college classmate and I threw a party for our professor, a friend contributed these savory appetizers. Everyone in the class requested the recipe before the party was done. Try the cups with chicken instead of ham if you'd like. -Brandi Ladner Gulfport, Mississippi
Cloverleaf Rolls
When I was a girl, it was a rare occasion when Mom made a gourmet meal. Most often, she relied on traditional muffin tin recipes like this one. My sister and I ate more than our share of these versatile golden rolls. -Brenda DuFresne, Midland, Michigan
Quiche Pastry Cups
My grandmother used to make egg cup surprises for family brunches on special occasions. The added fillings were always a surprise; she never seemed to use the same combination of ingredients twice. As children, we had a guessing game as to what we'd find in the tender crust, which added an aspect of family fun to our meal. —Denalee Standart, Rancho Mureta, California
Loaded Pulled Pork Cups
Potato nests are simple to make and surprisingly handy for pulled pork, cheese, sour cream and other toppings. Make, bake and collect the compliments. —Melissa Sperka, Greensboro, North Carolina
Mini Sausage Quiches
These bite-sized quiches are loaded with sausage and cheese—and all nestled into easy crescent roll dough. Serve the cute muffinettes at any brunch or potluck gathering. —Jan Mead, Milford, Connecticut
Orange-Cranberry Nut Tarts
My friend gave me a recipe for orange cookies. I just had to embellish it. Now my friends and family crave these tarts. —Nancy Bruce, Big Timber, Montana
Sloppy Joe Biscuit Cups
I’m a busy teacher and mom, so weekday meals with shortcuts are a huge help. I always have to share the recipe when I take these to school. —Julie Ahern, Waukegan, Illinois
Fried Chicken and Pulled Pork Cornbread Poppers
These fun little apps are an instant conversation starter wherever they're served. We love them on game day, but they'd be a hit at brunch, too. —Crystal Schlueter, Babbitt, Minnesota
Baked Veggie Cups
These colorful veggie cups are not only tasty, but they also pack in a surprising amount of nutrition! The addition of mozzarella and Parmesan is the perfect Italian touch. —Cathy Horvath, Surrey, British Columbia
Mini Beef Tourtieres
Here's a twist on the traditional tourtiere recipe. Ground beef replaces pork, and cream cheese pastry takes the place of pie pastry. The filled mini cups make a melt-in-your-mouth addition to a buffet. —Cheryl Bruneau, Winnipeg, Manitoba
Crepe Quiche Cups
When it comes to trying new muffin tin recipes, I'm always up for the challenge, and crepe cups have turned out to be one of my favorite things to serve while entertaining. They're a nice change for breakfast on those holiday mornings when family is gathered around. —Sheryl Riley, Unionville, Missouri
Trail Mix Cookie Cups
My granddaughter helped create these cookie cups for the first time by using ingredients from my pantry and fridge. We used trail mix to jazz them up. —Pamela Shank, Parkersburg, West Virginia
Mini Ham & Cheese Quiches
We bake mini quiches for breakfast or brunch with ham and cheddar in muffin pans. Salad croutons replace the need for a crust. —Lois Enger, Colorado Springs, Colorado
Meat Loaf Muffins
Serve these tangy meat loaf muffins for dinner or slice them up for a take-along sandwich lunch. They're just as flavorful after freezing. —Cheryl Norwood, Canton, Georgia
Petite Sausage Quiches
You won't be able to eat just one of these mini quiches. Filled with savory sausage, Swiss cheese and a dash of cayenne, the mouthwatering morsels will disappear fast from the breakfast or buffet table. —Dawn Stitt, Hesperia, Michigan
Mini Pork Pies
As a child, I discovered my love of pork pies. I used to help my father deliver oil on Saturdays, and we would stop at a local place to have the meaty pastries for lunch. —Renee Murby, Johnston, Rhode Island
Favorite Meat Loaf Cups
My family enjoys meat loaf, but sometimes I can't spare the hour or more it takes to bake in the traditional shape. A quick alternative is to divide the meat mixture into muffin cups for individual servings that are ready in less than 30 minutes. —Sue Gronholz, Beaver Dam, Wisconsin
Ground Beef Snack Quiches
My husband, Cory, farms, so supper can sometimes be quite late. A hearty appetizer like these meaty mini quiches is a perfect way to start the meal. They taste super made with ground beef, but I sometimes substitute bacon, ham, ground pork or sausage. —Stacy Atkinson, Rugby, North Dakota
Stuffin' Muffins
If you love stuffing, you won’t be able to get enough of these fun muffin cups that make use of not only leftover stuffing but also green beans, turkey, mashed potatoes, cheddar and gravy. It’s a taste of Thanksgiving in every bite! —Pauline Porterfield, Roxboro, North Carolina
Egg Baskets Benedict
A little puff pastry turns Canadian bacon and eggs into a tasty update on eggs Benedict. We use a packaged hollandaise or cheese sauce for the finish. —Sally Jackson, Fort Worth, Texas
Muffin-Tin Tamale Cakes
We needed snack inspiration beyond peanut butter and jelly. These muffin tamales have all of the flavor without the fuss. Pair with skewered fruit. —Suzanne Clark, Phoenix, Arizona
Garlic Bread Mini Muffins
These little garlic bread bites make a terrific addition to any buffet spread. We make sure to serve them warm. —Kathy Yarosh, Apopka, Florida
Broccoli-Cheddar Tassies
Our family adores broccoli casserole. I wanted to try it as an appetizer, so I used a pecan tassie recipe for the crust. The result? We’re talking scrumptious. —Gail Gaiser, Ewing, New Jersey
BBQ Chicken Grits Bites
I love grits and barbecued chicken, so I decided to combine them into a jaunty appetizer. You can also use shredded pork instead of chicken. —Jamie Jones, Madison, Georgia
Bacon-Sausage Quiche Tarts
As a teacher, I attend many meetings and also have special celebrations with rest of the staff. The other teachers are very fond of this treat and often request that I bring it to our functions. —Jackie Milliken, Pittsboro, North Carolina6. Mixed School Lunch Box
Not every lunch has to be a single item. Try making a protein and fruit box, like the one you’d grab at Starbucks. The lunch pack above features a sliced chicken wrap, cut melon and grapes, carrot slices, cherry tomatoes and ants-on-a-log.
Pack sliced cheese, mixed fruits, a big handful of nuts, pretzels or chips and a few pieces of chocolate or a cookie. These low-maintenance lunches are easy to modify for fussy eaters. We have many more tips on how to deal with picky eaters from a mom who’s been there.
7. Fruit Parfaits
Another kid-approved lunch that’s oh-so-easy to prep is fruit parfaits. All you have to do is layer some blueberries, raspberries, blackberries or cut strawberries in a mason jar with granola. Pack the jar and a single-serve container of their favorite yogurt into each of your kids’ lunchboxes with a spoon, and voila! Lunch to-go.
Some of our favorite parfait recipes include Gran’s Granola Parfait (pictured above), Powerhouse Protein Parfaits, Almond-Vanilla Yogurt Parfaits and Coconut-Granola Yogurt Parfaits.
8. Make-Ahead Pasta Salad
There are two great things about pasta salad: first, it can feed an army, and second, it gets more flavorful the longer it sits.
This recipe for Pasta Salad in a Jar is the perfect lunch box food, and you can speed up prep by using a food processor to chop the ingredients. Just toss in the onion, artichoke hearts or peppers and give them a few pulses, then you’re ready to mix everything together.
These pasta salad recipes also make great lunch box options.
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Sweet Macaroni Salad
A sweet out-of-the-ordinary dressing makes this homemade macaroni salad special. My aunt gave me the recipe and it has become one of my favorites. I occasionally leave out the green pepper if I know that people don't like it ... and it still tastes great. —Idalee Scholz, Cocoa Beach, Florida
Potluck Antipasto Pasta Salad
I love trying new recipes, and this one for Italian pasta salad tops all other varieties I've tried. With beans, cheese, sausage and vegetables, it's a hearty complement to any meal. —Bernadette Nelson, Arcadia, California
Turkey and Pasta Ranch Salad
This easy pasta salad is loaded with fresh veggies, and the classic ranch dressing makes it appealing to kids. —Julie Peterson, Crofton, Maryland
Macaroni Coleslaw
My friend Peggy brought this coleslaw to one of our picnics, and everyone liked it so much, we all had to have the recipe. —Sandra Matteson, Westhope, North Dakota