These Hot School Lunch Ideas Will Make Your Child’s Day

From the Recipe Creator: A friend gave me this recipe, and I tweaked a few things to make it healthier. It’s so delicious and quite easy to make! I use it for family gatherings, church functions, care packages ... just about anything. For shortcuts, I sometimes replace the celery and carrots with 2 cups of frozen mixed vegetables. The prepackaged rice saves time, too, so you can have the soup ready and waiting even when the kids are busy with activities. —Jean Ann Fairchild, Shelby, Ohio

From the Recipe Creator: We love lasagna, but it takes too long on weeknights. My solution: meatball taquitos. My kids get the flavors they want, and I get it on the table in a hurry. —Lauren Wyler, Dripping Springs, Texas

From the Recipe Creator: This classic casserole is a rich and cheesy meatless main dish. I've never met anyone who didn't ask for a second helping. —Bernice Glascoe, Roxboro, North Carolina

From the Recipe Creator: My Italian lasagna roll-ups are not complicated; they require only basic ingredients to assemble. Prepared spaghetti sauce helps me save time and get dinner on the table sooner. —Mary Lee Thomas, Logansport, Indiana

From the Recipe Creator: My kids love these beef rolls so much. I always make extra because they heat up so quickly. I give them their choice of dipping sauces—spaghetti sauce or ranch dressing are the top picks. —Kimberly Farmer, Wichita, Kansas

From the Recipe Creator: Make the most of leftover turkey with this down-home soup. Creating a broth by roasting the turkey, garlic and vegetables adds richness and depth to the flavor without the need for additional fats. —Taste of Home Test Kitchen

From the Recipe Creator: Kids love this casserole because it combines two of their favorite fast foods. And I like the fact that I can whip it up with just a few ingredients and little prep time. It's a win-win for all! —Karen Owen, Rising Sun, Indiana

From the Recipe Creator: This is a rich-tasting entree. The basic, hearty dish is ready to serve in almost the time it takes cook the noodles. It is super for a luncheon or anytime I’m in a hurry. —Lucille Howell, Portland, Oregon

From the Recipe Creator: This easy skillet dish offers a delicious use for leftover taco meat. Garnish it with sour cream and salsa for southwestern flavor. —Sue Schoening, Sheboygan, Wisconsin

From the Recipe Creator: When you have these fun-to-make mini pizzas, it's no challenge finding lunch fare that the kids enjoy. Plus they pack nicely in sandwich bags and travel well, so there's no mess. —Rhonda Cliett, Belton, Texas

From the Recipe Creator: I came up with this recipe when unexpected guests stopped by and I didn't have enough chili to go around. This spur-of-the-moment main dish is now a family favorite. —Cindy Cuykendall, Skaneateles, New York

From the Recipe Creator: I made these personalized chicken pot pies in muffin tins for my kids, and they gobbled them up. For the record, the grown-ups did, too! —Melissa Haines, Valparaiso, Indiana

From the Recipe Creator: I try to make foods that are not only kid friendly, but are also easy to reheat since my husband works long hours and often eats later than our children. If you like, use reduced-fat cheese and ground turkey for a lighter version. —Melissa Stevens, Elk River, Minnesota

From the Recipe Creator: The old-fashioned favorite is a snap to make, and it's economical too. Carrots, celery and onion accent the subtle flavor of the split peas, while a ham bone adds a meaty touch to this hearty soup. It's sure to chase away autumn's chill. —Laurie Todd, Columbus, Mississippi

From the Recipe Creator: I tried this recipe for chicken with cashew nuts when making freezer meals with some friends. I was smitten! It's quick, easy and so delicious! —Anita Beachy, Bealeton, Virginia

From the Recipe Creator: If you like stuffed peppers, you'll love this speedy version. It offers all the comforting flavor of the original, but takes just half an hour. Instead of cooking the instant rice, you can use 2 cups leftover cooked rice if you have it on hand. —Beth Dewyer, Du Bois, Pennsylvania

From the Recipe Creator: This is the perfect soup to warm up with on a cold fall or winter day. Serve it in a bread bowl to make it extra special. —Jenna Jackson, Salt Lake City, Utah

From the Recipe Creator: I am a nutritionist and needed a healthy fish fix. Moist inside and crunchy outside, these are amazing with oven fries or roasted veggies and low-fat homemade tartar sauce. —Jennifer Rowland, Elizabethtown, Kentucky

From the Recipe Creator: I adapted this recipe to suit our taste for spicy food. The ravioli taste like mini enchiladas. I serve them with a Mexican-inspired salad and pineapple sherbet for dessert. —Debbie Purdue, Freeland, Michigan

From the Recipe Creator: We first sampled this chili-like taco soup recipe at a church dinner. What a warming dish for a cold day. And because it uses packaged seasonings with several cans of vegetables, it's a snap to prepare. —Glenda Taylor, Sand Springs, Oklahoma

From the Recipe Creator: Mom fixed this Swedish meatball recipe for all sorts of family dinners, potluck suppers and PTA meetings. The scent of browning meat is intoxicating. Add to that the sweet smell of onions caramelizing, and everyone’s mouth starts watering. —Marybeth Mank, Mesquite, Texas

From the Recipe Creator: I’m a busy teacher and mom, so weekday meals with shortcuts are a huge help. I always have to share this recipe when I take these to school. —Julie Ahern, Waukegan, Illinois

From the Recipe Creator: This robust soup is a family favorite, and it's a big hit with my canasta group as well. I top each bowl with a slice of toasted bread and cheese, but you can have fun incorporating other pizza toppings such as cooked sausage. —Jackie Brossard Kitchener, Ontario

From the Recipe Creator: A tangy sauce, combine with green pepper and pineapple, tranforms Ruther’s pre-made meatballs into a delightful main dish served over rice. —Ruth Andrewson, Leavenworth, Washington

From the Recipe Creator: Bacon, cream and Parmesan cheese make a classic pasta sauce that's absolutely heavenly. It's a delightful option for company! —Cathy Croyle, Davidsville, Pennsylvania

From the Recipe Creator: This quick weeknight meal reminds me of a BLT, with its chunks of bacon and tomato. The whole wheat linguine gives the skillet dish extra flavor and texture. —Edrie O'Brien, Denver, Colorado

From the Recipe Creator: I was raised on a farm, so a warm soup with homey ingredients, like this corn chowder with bacon, was always a treat after a chilly day outside. My hearty chowder nourishes the family. —Katie Lillo, Big Lake, Minnesota

From the Recipe Creator: My husband adores this slow-cooker barbacoa simmered in lime juice, chipotle and cumin. He would eat it one a week if I would make it that often! We have it over rice with cilantro and a spritz of lime. —Aundrea McCormick, Denver, Colorado

From the Recipe Creator: I found this simple skillet recipe many years ago on a can label. I made some tweaks, and my family loved it. Because it's so easy to put together, it's a real timesaver for people with super busy schedules. —Maxine Neuhauser, Arcadia, California

From the Recipe Creator: I have worked in the food service industry for too many years to count and have made this one-of-a-kind soup at many different jobs. It's always been a big hit. —Emma Head, Sunrise Beach, Missouri

From the Recipe Creator: I like to make these golden chicken nuggets because they’re so quick and easy. My whole family loves them. The seasoning can also be used on chicken breast halves to make amazing sandwiches. —Annette Ellyson, Carolina, West Virginia

From the Recipe Creator: When I was working on the local election board in the '50s, one of my co-workers gave me this recipe, and it has been a family favorite ever since. It's quick to make for unexpected company or easily doubled for a potluck.—Mary Hinman, Escondido, California

From the Recipe Creator: A local restaurant serves a similar cheeseburger soup but wouldn't share its recipe with me. I developed my own, modifying a recipe I already had for potato soup. I was really pleased with the way this all-American dish turned out. —Joanie Shawhan, Madison, Wisconsin

From the Recipe Creator: We love Asian egg rolls, but they can be challenging to make. Simplify everything with this deconstructed egg roll made on the stovetop and served in a bowl. —Courtney Stultz, Weir, Kansas

From the Recipe Creator: I like to make this Tater Tot casserole when time before supper is short. If we have unexpected company, I just double the ingredients and use a 13x9-in. pan. I call it my Please Stay Casserole! —Jean Ferguson, Elverta, California

From the Recipe Creator: I dress up stew meat with noodles and a slightly sweet red sauce for this satisfying main dish. It goes great with a salad and garlic bread. —Olivia Gust, Salem, Oregon

From the Recipe Creator: My son named this “pizza rice” after I threw together a quick dinner from what I had in the fridge and pantry. Add any other pizza topping ingredients you desire. I often add black olive slices or mushrooms. —Teri Rasey, Cadillac, Michigan

From the Recipe Creator: My first Wisconsin winter was so cold, all I wanted to eat was homemade chicken noodle soup. Of all the chicken noodle soup recipes out there, this type of soup is my favorite and is in heavy rotation from November to April. It has many incredibly devoted fans.—Gina Nistico, Denver, Colorado

From the Recipe Creator: This creamy, cheesy casserole is so hearty that second helpings are a must! —Lynne German, Buford, Georgia

From the Recipe Creator: Kids can have fun helping to prepare these mini meat loaves in muffin cups. For extra spice, we sometimes add 2 teaspoons chili powder and 1 cup of salsa. —Linda Call, Falun, Kansas

From the Recipe Creator: My husband and I love this cheesy dish. It is proof that soup doesn't need to be made in big batches to be good. —Cheryl McRae, West Valley, Utah

From the Recipe Creator: A comforting casserole with mass appeal is just what you need when cooking for a crowd. For added convenience, it stays warm in a slow cooker. —Virginia Krites, Cridersville, Ohio

From the Recipe Creator: I'm a busy nurse, so fast meals are a must. This pasta is a tasty change of pace from potato-ham casseroles. —Kathy Stephan, West Seneca, New York

From the Recipe Creator: Since I found this quick-to-fix recipe a few years ago, it's become a regular part of my menu plans. Everyone loves the combination of sloppy joe ingredients, shell pasta and cheddar cheese. —Lynne Leih, Idyllwild, California

From the Recipe Creator: I'm the proud mother of wonderful and active children. Simple, delicious and quick meals like this BBQ pork skillet are perfect for us to enjoy together after school activities, especially if I have leftover pulled pork. —Judy Armstrong, Prairieville, Louisiana

From the Recipe Creator: My five children all agree that this soothing recipe is wonderful. The soup is full of potatoes, carrots and ham. The best part is that I can get it on the table in only a half hour of hands-on time. —Jennifer Trenhaile, Emerson, Nebraska

From the Recipe Creator: This full-flavored recipe is the result of my mother's love of pasta and our love of cooking together. With a bit of pepper heat and smoky bacon, the entree is excellent alone or paired with grilled chicken. —Lacy Jo Matheson, Sault Ste. Marie, Michigan

From the Recipe Creator: This combines chili with one of my favorite pasta dishes. I often serve it for company or potlucks and occasionally add taco seasoning or use beanless chili and add black beans. —Lee Steinmetz, Lansing, Michigan

From the Recipe Creator: Years ago, as a time-starved college student, I got this wonderful recipe from my sister-in-law. She had made a big batch and served it to a crowd one night. It was a hit—and easy and quick. In all my years of cooking, I’ve never had another dish get so many compliments. —Laura Brewer, Lafayette, Indiana

From the Recipe Creator: Reminiscent of traditional corn dogs, this fun main dish really hits the spot on fall days. It’s perfect for the football parties my husband and I often host. It tastes especially good right from the oven. —Marcy Suzanne Olipane, Belleville, Illinois

From the Recipe Creator: I came up with this hearty meal-in-one as another way to use frozen meatballs. It's quick to put together in the morning and ready when my husband gets home in the evening. —Iris Schultz, Miamisburg, Ohio

From the Recipe Creator: My mac and cheese is simple and has lots of flavor from the cheeses and ground chipotle chile. I use conchiglie pasta because its shape allows more melted cheese to pool inside. Yum! —Colleen Delawder, Herndon, Virginia

From the Recipe Creator: This third-generation hearty chili is a family favorite. It's a sweet and easy chili that's sure to warm up the whole family on those chilly fall nights. —Terri Keeney, Greeley, Colorado