Snack-Box Lunches

Ingredients

• ½ cup hummus
• 1 large pita
• 1 cooked chicken breast, cooled and sliced
• 1 cup baby carrots
• ¾ cup blueberries

Instructions

1. 1Divide the hummus between two small leakproof containers.
2. 2Cut the pita into irregular triangles.
3. 3Divide the pita, chicken, carrots and blueberries between two divided lunchboxes.
4. 4Keep refrigerated and pack with an ice pack.

Ingredients

• 6 ounces sliced turkey
• 3 ounces cheddar, cut into cubes
• 12–16 whole-grain crackers
• ½ English cucumber, sliced
• 1 cup red or green grapes

Instructions

1. 1Loosely fold or roll the turkey slices.
2. 2Divide the turkey, cheddar, crackers, cucumber and grapes between two divided lunchboxes.
3. 3Keep the crackers separated from the cucumber and grapes.
4. 4Refrigerate until ready to pack and include an ice pack.

Ingredients

• 2 mini naan breads
• ⅓ cup pizza sauce
• ¾ cup grated mozzarella
• 16 small pepperoni slices
• ½ cucumber, sliced

Instructions

1. 1Place one naan in each lunchbox.
2. 2Divide the pizza sauce between two leakproof containers.
3. 3Add the mozzarella, pepperoni and cucumber to separate compartments.
4. 4At lunchtime, spread the naan with sauce and add the cheese and pepperoni.

Ingredients

• 2 large eggs
• 3 ounces cheddar, cubed
• 12–16 whole-grain crackers
• ½ cup strawberries, halved
• ½ cup blueberries

Instructions

1. 1Place the eggs in a saucepan and cover with cold water.
2. 2Bring to a boil, cover the saucepan and remove it from the heat.
3. 3Let the eggs stand for 11–12 minutes, then transfer them to ice water.
4. 4Peel and cut each egg in half.
5. 5Divide the eggs, cheese, crackers and berries between two lunchboxes.

Ingredients

• 1 boneless, skinless chicken breast, approximately 8 ounces
• ¼ cup all-purpose flour
• 1 large egg, beaten
• ½ cup panko breadcrumbs
• ¼ teaspoon garlic powder
• ¼ teaspoon paprika
• ¼ teaspoon fine sea salt
• 1 tablespoon olive oil
• ½ cup small pretzels
• 1 bell pepper, cut into strips
• ¼ cup ranch dressing
• ½ cup grapes, optional

Instructions

1. 1Preheat the oven to 425°F. Line a baking sheet with parchment.
2. 2Cut the chicken into small, similarly sized pieces.
3. 3Place the flour, egg and panko in three separate shallow bowls.
4. 4Add the garlic powder, paprika and salt to the panko.
5. 5Coat each chicken piece in flour, egg and then seasoned panko.
6. 6Arrange on the baking sheet and lightly drizzle or brush with olive oil.
7. 7Bake for 12–15 minutes, turning once, until browned and completely cooked.
8. 8Cool before dividing between two lunchboxes with pretzels, peppers, ranch and grapes.

Ingredients

• 1 cooked chicken breast, cooled and sliced
• 1 large pita, cut into triangles
• ½ English cucumber, cut into chunks
• ½ cup cherry tomatoes, halved
• ⅓ cup feta cubes or crumbles
• ½ cup tzatziki
• 1 teaspoon olive oil
• ½ teaspoon dried oregano
• 1 teaspoon lemon juice

Instructions

1. 1Toss the chicken with the olive oil, oregano and lemon juice.
2. 2Divide the tzatziki between two leakproof containers.
3. 3Arrange the chicken, pita, cucumber, tomatoes and feta in two divided lunchboxes.
4. 4Keep the pita away from wet ingredients and refrigerate until packing.

Ingredients

• ½ cup all-purpose flour
• 1 teaspoon baking powder
• 1 teaspoon sugar
• Pinch of salt
• ½ cup milk
• 1 large egg
• 1 tablespoon melted butter
• ½ teaspoon vanilla
• 4 small cooked breakfast sausage links
• ½ cup vanilla yogurt
• 1 cup mixed berries

Instructions

1. 1Whisk together the flour, baking powder, sugar and salt.
2. 2In another bowl, whisk the milk, egg, butter and vanilla.
3. 3Add the wet mixture to the dry ingredients and stir just until combined.
4. 4Heat a lightly buttered skillet over medium-low heat.
5. 5Drop small spoonfuls of batter into the skillet. Cook until bubbles appear, then flip and cook the second side.
6. 6Cool the pancakes and sausages completely.
7. 7Pack three or four pancakes and two sausages in each box with yogurt and berries.

Ingredients

• 3 ounces cheddar, cubed
• 2 fully cooked mild sausage links
• 12–16 whole-grain crackers
• 1 apple, sliced
• ½ English cucumber, sliced
• 1 teaspoon lemon juice

Instructions

1. 1Cook the sausage according to its package directions. Cool completely and cut into modest slices.
2. 2Toss the apple slices with lemon juice to slow browning.
3. 3Divide the cheese, sausage, crackers, apple and cucumber between two lunchboxes.
4. 4Keep refrigerated and pack with an ice pack.

Ingredients

• ¾ cup all-purpose flour
• ½ cup quick oats
• 1 teaspoon baking powder
• ½ teaspoon cinnamon
• Pinch of salt
• 1 ripe banana, mashed
• 1 large egg
• ¼ cup milk
• 3 tablespoons melted butter
• 2 tablespoons maple syrup or honey
• ½ teaspoon vanilla
• For each lunchbox: 2 mini muffins, ¼ cup yogurt, 1 hard-boiled egg, ½ cup strawberries and orange wedges

Instructions

1. 1Preheat the oven to 350°F and lightly grease a 12-cup mini-muffin pan.
2. 2Whisk together the flour, oats, baking powder, cinnamon and salt.
3. 3In another bowl, combine the banana, egg, milk, butter, maple syrup and vanilla.
4. 4Stir the wet ingredients into the dry ingredients just until combined.
5. 5Divide the batter between the muffin cups.
6. 6Bake for 11–13 minutes. Cool completely.
7. 7Pack two muffins with yogurt, a hard-boiled egg and fruit.

Ingredients

• 1 cooked chicken breast, diced
• 1 teaspoon olive oil
• ½ teaspoon chili powder
• ¼ teaspoon ground cumin
• ¼ teaspoon garlic powder
• Pinch of salt
• 1 cup sturdy tortilla chips
• ½ cup grated cheddar
• ⅓ cup mild salsa
• ½ cucumber, sliced
• ½ cup grapes

Instructions

1. 1Toss the chicken with the olive oil, chili powder, cumin, garlic powder and salt.
2. 2Divide the salsa between two leakproof containers.
3. 3Divide the chicken, tortilla chips, cheddar, cucumber and grapes between two lunchboxes.
4. 4Keep the chips in a dry compartment or separate container.