Early Riser

• Foods used at breakfast are quick options to use in a child's lunchbox. This lunchbox meal includes one sliced hard-boiled egg, two mini whole-grain waffles, one mini corn muffin, one half cup mixed orange and red bell pepper strips and one sliced kiwi fruit mixed with blackberries. Bake the corn muffins, slice the peppers and boil the egg in advance.
  
  

Hummus

• Make a lunchbox that uses raw ingredients. Hummus is a spread made from chickpeas and can be used as a dip for vegetables. Make it fresh or buy it at the grocery store. Pair it with a cup of mixed broccoli and baby carrots. Add one half of a whole wheat pita bread and 1 cup of blueberries.
  
  

All Dressed Up

• Pasta salad is a quick lunch option because it can be cooked in advance and used with other lunchbox meals throughout the week. Make the pasta salad early in the week using your child's favorite vegetables. In the lunchbox arrange 1 cup of the pasta salad, 1 cup of baby salad greens, 2 tablespoon of low-fat dressing, three-fourth cups of watermelon and 2 fig cookies to create a balanced meal (Reference 4).
  
  

Deli-Meat Roll-ups

• Use deli meats as a way to make low-fat, protein rich meals. This lunchbox contains turkey roll-ups with one small apple, one half cup of shelled edamame, and 10 pretzel sticks. To make the roll-up, spread the mustard on a slice of turkey and place the basil leaf on top. Add two or three red pepper strips and roll the meat together. You can make multiple roll-ups at once and store in the refrigerator for additional school lunchbox meals.
  
  

Catch of the Day

• Canned tuna is a healthy and quick food option to include in a packed lunch. This lunch includes a fish-shaped tuna sandwich with lettuce on whole wheat bread. It is paired with 10 baby carrots, 2 tablespoons of low-fat ranch dip, 1 small plum and one quarter-cup whole-grain fish crackers.
  
  

Tips

• Decrease the time spent packing your child's lunch by creating a plan for the week to determine what you will make and to guide your trip to the grocery store. Cook healthy meals for dinner that can be used the next day for your child's lunch. Chopping fruits and vegetables at the beginning or the week and using containers to portion items like crackers, fruits and cheese also saves times.