5 Kid-Approved Back-To-School Lunch Ideas

By Jem Hanan, Contributing Blogger

Back-to-school season is here—cue the early alarms, missing shoes, and lunchbox negotiations. If you're like most moms, you’ve probably packed enough PB&Js to feed a small army and are always on the hunt for healthy ideas your kids might actually eat. Between picky eaters, food allergies, and trying to sneak in a vegetable or two, packing a nutritious lunch can feel like solving a Rubik’s Cube. In the dark.

That’s why we’ve done the digging for you. Everyone say ‘thanks RBX’! Below are five kid-approved, mom-friendly, healthy lunch ideas that are easy to prep and even easier to love. Whether you’ve got a veggie-lover, a mac-and-cheese devotee, or a little one with a sweet tooth, there’s something here to keep everyone (including you!) happy and full.

1. Veggie Rainbow Wraps

Source: Physicians Committee for Responsible Medicine – Veggie Rainbow Wraps

Ingredients:

• 8 whole-wheat tortillas

• 1 cup roasted red pepper hummus (or bean spread)

• 1 red bell pepper, cut into sticks

• 1 orange bell pepper, cut into sticks

• 1½ cups spinach, chopped

• 1 cucumber, cut into sticks

Instructions:

1. Spread a thin layer of hummus on each tortilla.

2. Arrange the bell peppers, spinach, and cucumber along one side of the tortilla.

3. Roll up the tortilla tightly, then slice into pieces if desired.

4. Pack and enjoy!

2. Muffin-Tin Tamale Cakes

Source: Delish – Mini Tamale Pies

Ingredients:

• 2 boxes corn muffin mix (such as Jiffy)
  

• 1 cup frozen corn
  

• 1 cup sour cream
  

• 4 tablespoons melted butter
  

• 2 large eggs

• Cooking spray
  

• 1/2 onion, chopped
  

• 1/2 pound ground beef (or turkey or beans for vegetarian)
  

• 1/2 cup shredded cheddar cheese
  

• 1/2 cup shredded Monterey Jack cheese
  

• 1/3 cup red enchilada sauce
  

• Spices: Cumin, chili powder, garlic, salt, pepper
  
  

Instructions:

1. Preheat oven to 400°F.
   

2. Mix corn muffin mix, corn, sour cream, melted butter, and eggs. Scoop into a greased muffin tin. Bake 15 minutes.
   

3. While warm, press down the center of each muffin with a shot glass to form a cup. Let cool in pan.
   

4. Sauté onions and seasonings, then add ground beef and cook through. Drain any fat.
   

5. Fill cornbread cups with taco meat, top with cheeses, and spoon enchilada sauce over.
   

6. Broil until the cheese browns. Garnish with cilantro if desired.
   

3. Broccoli Mac and Cheese

Source: Two Peas & Their Pod – Broccoli Mac and Cheese

Ingredients:

• 10oz elbow macaroni or shells
  

• 3 cups broccoli florets
  

• 3 tablespoons unsalted butter
  

• 3 tablespoons all-purpose flour
  

• 2 cups whole milk
  

• 2 cups shredded cheddar cheese
  

• 1/2 tsp ground mustard powder
  

• 1/2 tsp garlic powder (optional)
  

• 1 tsp kosher salt
  

• 1/4 tsp black pepper
  

• Parmesan and red pepper flakes for serving (optional)
  
  

Instructions:

1. Boil pasta just until al dente. Add broccoli in the last 3 minutes. Drain and set aside.

2. In the pot, melt butter, then whisk in flour to create a roux.
   

3. Slowly whisk in milk, and cook until thickened.
   

4. Stir in cheddar until melted, then add mustard powder, garlic powder, salt, and pepper.
   

5. Add pasta and broccoli, mix to coat. Use reserved pasta water if sauce is too thick.
   

6. Serve warm, top with parmesan and red pepper if desired.
   

4. Asian Noodle Salad

Source: Feel Good Foodie – Asian Noodle Salad

Ingredients:

• 7oz rice noodles
  

• 1 cup shredded carrots
  

• 1 cup julienned red bell peppers
  

• 1/4 cup chopped cilantro
  

• 4 green onions, chopped
  

• Roasted peanuts for serving
  

• Lime wedges for serving
  
  

Dressing:

• 3 tbsp soy sauce
  

• 3 tbsp rice vinegar
  

• 2 tbsp creamy peanut butter
  

• 2 tsp toasted sesame oil
  

• 2 tsp Sriracha (or to taste)
  

• 2 tsp sugar
  

• 1-inch fresh ginger
  

• 2 garlic cloves
  
  

Instructions:

1. Cook noodles per package instructions. Drain, place in a large bowl.
   

2. Add carrots, peppers, cilantro, and green onions.
   

3. Blend dressing ingredients until smooth.
   

4. Toss noodles and veggies with dressing. Serve at room temp or chilled, topped with peanuts and lime.
   
   

5. Healthy Blueberry Oat Muffins

Source: Taming Twins – Healthy Breakfast Muffins

Ingredients:

• 175ml (3/4 cup) whole milk
  

• 100ml (1/3 cup) vegetable oil
  

• 75g (1/4 cup) honey
  

• 1 egg
  

• 200g (1 1/4 cups) flour
  

• 50g (1/2 cup) rolled oats
  

• 2.5 tsp baking powder
  

• 1/2 tsp baking soda
  

• 1 tsp cinnamon
  

• Zest of 1 orange

• 175g (1 1/2 cups) blueberries
  

• 1 tbsp oats (for topping)
  
  

Instructions:

1. Preheat oven to 350°F (180°C).
   

2. Whisk milk, oil, honey, and egg in a jug.
   

3. In a bowl, stir flour, oats, baking powder, soda, cinnamon, orange zest, and blueberries.
   

4. Mix wet with dry until just combined. Divide into 12 muffin cases, top with oats.
   

5. Bake 15 minutes until golden and springy.

There you have it: five fresh, wholesome, and totally doable lunchbox ideas! These recipes are full of color, flavor, and nutrients, and they can easily be prepped ahead for those dreaded chaotic weekday mornings. Go ahead and switch up your lunch game, get the kids involved, and feel good knowing you're sending them off with food that fuels both body and brain. Here’s hoping for a school year full of full bellies, happy kids, and just maybe, an empty lunchbox coming home. Happy packing!