Looking for some new, packable healthy lunch ideas for the kiddos? Look no further! Here are some great healthy lunch ideas, most of which can be made ahead of time for quick assembly in the morning. Most of these recipes are kid-friendly, too- so have fun with your kids as they learn to eat healthy!

Roasted Chicken Bites: Toss cubed chicken with a bit of oil, salt, and different seasonings like taco spices, garlic and herbs, or lemon pepper, before roasting- for a delicious ready-to-eat protein option.

Hummus makes a great, healthy dip for veggies. Try this Sunflower Hummus recipe. It’s delicious with apple slices, and the sunflower seeds pack a punch of protein!

Almond Butter & Banana “quesadillas” are another fun alternative to the PBJ. Also try Sliced Apples & Cream Cheese with Cinnamon, Hummus and Veggies, or Turkey & Cream Cheese with Cucumber.

Cold-Cut “Sushi” is a fun project for the kids to help with. Spread cream cheese over cold cuts, fill with veggies, then roll and cut into sushi pieces. Pictured: Ham with pickles and shredded carrots, and salami with red peppers and cucumbers.

A Classic Stand-by: Hard Boiled Eggs. These are great to do in a larger batch for the week. Send along some creamy herb dressing or seasoning blend for dipping.

Pasta Salads are a great way to incorporate veggies. Mix cooked pasta and their favorite vegetables with fun flavors like basil pesto, balsamic vinaigrette, or Italian dressing.

-These Ham and Cheddar Mini Quiches are a fun and easy do-ahead. Press a 6″ flour tortilla into a muffin tin (Warm the tortilla in oven for a few minutes first to make it flexible). Add diced ham and shredded cheese, or try different fillings like Broccoli and Cheddar, Sausage & Pepper-jack, or Spinach & Red Pepper. Add beaten eggs to fill the quiche shells 3/4 full. Bake in 350 degree oven about 15 minutes, or until eggs are set.

Creamy Herb Vegetable Dip: This healthier version of Ranch can easily be made by whisking together 1 Cup Greek yogurt, 1 tsp cider vinegar, 1 tsp honey, 1/2 tsp granulated onion, 1 tsp olive oil, 1/2 tsp salt, and 1/2 tsp Italian herb blend, or other preferred no-salt herb blend.

Chicken Salad: This versatile mix can easily be made by mixing diced chicken and the creamy yogurt dip recipe from above. Make a large batch and use it in a sandwich with your choice of bread; serve over greens as a salad with your choice vinaigrette; roll into a tortilla to make pinwheels; add cooked pasta, more dressing, and veggies for a yummy pasta salad; or simply serve with crackers and veggies for dipping.

Marinated or Pickled Vegetables: getting your kids to eat more veggies is easy when they taste good! Try marinating them in a lemon-ginger soy vinaigrette! See recipe.

Having your kids help make their own lunches will encourage them to eat better, and inspire them to be more helpful in the kitchen. Most importantly, it’s a fun way to enjoy quality time together!