Back-to-School Basics – Tips for Delicious Lunchbox Meals

The back-to-school season is here! Help your students stay fueled and focused with nutritious and delicious weekday lunches. Spice World Ready-to-Use products add delicious flavor and help make meal prep a breeze for busy parents. Ready to pack lunches worthy of an A+?

Save time and stress with these expert tips: Just remember A-B-C-D.

Add color with fresh fruits and veggies. Sliced bell peppers, cucumbers, baby carrots, berries, grapes, and mandarin oranges pack well and retain their color and shape.
Bento box style containers keep everything organized and reduce single-use plastic.
Choose pre-cooked protein like rotisserie chicken, shrimp, tofu, or beans (or use leftovers from dinner) for quick and versatile menu options. Protein is an essential nutrient that helps kids’ bodies grow, boost and maintain energy levels, and build strong muscles.
Do your homework: Meal plan and prep on the weekend and pack lunch the night before each school day. You’re simplifying your morning routine and modeling time management for your student!

Try these simple and satisfying lunches this school year. They’re easy to pack and fun to eat!

Chicken Kebabs

Ingredients

2 lbs. boneless, skinless chicken breast or chicken thighs cut into 1-inch pieces
2 bell peppers (red or yellow) cut into large 1-inch pieces
¼ cup olive oil
3 Tbsp fresh lemon juice
1 Tbsp fresh flat-leaf parsley, chopped
1 Tbsp Dijon mustard
¼ tsp smoked paprika
2 Tbsp Spice World Ready-to-Use Chopped Easy Onion
1 Tbsp Spice World Ready-to-Use Minced Garlic or Spice World Squeezable Minced Garlic
½ tsp salt
¼ tsp pepper
12 wooden skewers, soaked in water

Instructions

Soak the wooden skewers in warm water for at least an hour so they don’t burn.
In a medium bowl, whisk together olive oil, lemon juice, parsley, Dijon mustard, smoked paprika, Spice World Ready-to-Use Chopped Easy Onion, Spice World Ready-to-Use Minced Garlic, salt, and pepper.
Place the chicken in a large glass container. Pour the marinade over, mix well to coat the chicken, and cover. Refrigerate for at least 2 hours or overnight for best results.
Heat the grill to medium-high heat or the oven to 450° F.
Thread chicken and peppers on the skewers.
If grilling, cook for 5-7 minutes on each side or until chicken reaches 165° F.
If baking in an oven, place skewers on a baking sheet lined with aluminum foil. You may need more than one baking sheet to ensure kebabs aren’t crowded on the sheet. Bake in the oven for 15 minutes, flipping the skewers about halfway through.
Check to make sure the chicken is cooked all the way through before serving.
Leftovers are just as delicious served cold.

Add variety to your child’s weekly packed lunches with these additional ideas:

Turkey Roll-Ups with Garlic Mayo

Wraps, roll-ups, or pinwheels? Whatever you call them, your kids are sure to call these turkey roll-ups delicious! Sliced into smaller bites, these are ideal for younger kids but convenient and versatile for a range of ages and tastes. Fill a tortilla with your child’s favorite ingredients for a healthy, hearty school lunch. This recipe makes one wrap, so scale up if you’re packing multiple lunches.

Ingredients

1 whole wheat flour tortilla (fajita size)
1-2 Tbsp garlic mayo (Mix Spice World Ready-to-Use Minced Garlic with mayonnaise for a flavorful spread that helps bind everything together.)
2 slices deli turkey
1-2 slices cheese
¼ cup shredded lettuce (and/or thinly sliced bell pepper, cucumber, or shredded carrots)

Instructions

Place the wrap onto a cutting board or clean work surface. If the tortilla is not at room temperature, warm it in the microwave for 15 seconds to make it more pliable.
Spread the mayo to about ¼ inch away from the edges.
Add the cheese and turkey in a line down one side of the tortilla. Add the veggies in a little line in the middle.
Starting on one side, roll up as tightly as you can. Move the fillings back to the center if they move a little as you work to tightly secure them inside the wrap. The mayo will help hold the tortilla in place.
Cut in half or into spirals with a serrated knife and serve.

Pesto Pasta Salad

Packing lunch for a vegetarian? Try this simple yet sophisticated Pesto Pasta Salad. It’s packed with protein, color, and flavor. Save prep time by using Spice World Ready-to-Use Pesto, which brings the bright Italian flavors of basil, extra virgin olive oil, Parmigiano Reggiano cheese, pine nuts, and garlic. Going for extra credit? Use whole grain pasta for added fiber. Be sure to pack a fork with this lunch!

Ingredients

12 oz fusilli or similar shape pasta (3 1/2 cups)
1 Tbsp salt, for cooking the pasta
2 Tbsp mayonnaise
1 jar of Spice World Ready-to-Use Pesto
1 cup cherry tomatoes, cut in half
7 oz baby bocconcini (small mozzarella balls) drained and cut into halves
1 cup tightly packed baby arugula leaves
½ tsp kosher salt
Small basil leaves (optional garnish)

Instructions

Cook pasta: Bring 3 quarts of salted water to the boil. Cook pasta according to package directions, plus one extra minute. Drain in a colander and rinse under cold water. Shake off excess water, then allow to fully cool and dry.
Toss: Place pasta in a bowl and stir in the pesto. Add mayonnaise then toss well. Finally, add bocconcini, tomato and arugula. Toss everything gently to combine.
Serve: Transfer into a serving bowl. Scatter with basil leaves, if desired.

Here’s to low-stress, high-flavor lunches throughout the school year! Find more recipes and tips to ace your weekday menus at Spice World Inc.