How to Pack a Great School Lunch

by Jessica Fisher

A tin pail, clean cloth, fried chicken and perhaps some johnny cake…such was the school lunch of prairie children in years gone by. Times have changed. Tin has been replaced by space-age technology that keeps food cold, and leftover fried chicken and cornbread have been replaced by a school-cooked lunch, cheese and crackers kit, or even fast food. Yet bringing lunch from home is still a viable option for your family. Packing a lunch is a great way to save money, ensure good nutrition, or simply add a little sunshine to the day of someone you love. Consider these ideas to ease the process.

Stock up on supplies, including a cooler or insulated lunch box or bag; small refreezable ice; a thermos; plastic, resealable sandwich and snack bags; disposable plastic boxes and bowls with lids; plastic wrap; napkins; plastic spoons and forks. Mark items that you would like to come back home with black permanent marker or waterproof labels.

Determine what resources are available at school or work. For instance, some schools provide microwaves for students to use. If so, you can send favorite leftovers to reheat. Perhaps single items are available for purchase, such as milk or juice. Knowing this will help in your planning.

Create lists of favorite foods. Be sure to include sandwiches, side salads, fruits, baked goods and snacks. While you may already know which breads, meats and cheeses your family likes, having this information on paper makes it easier to plan and to add variety. Update this list as new tastes are introduced. Here are some ideas to get you started.

Make a chart of each weekday and the general plan for lunch. Coordinate this with your dinner plans to use up leftovers or balance out nutrition. Perhaps your little diners like the same thing every day, but they will enjoy it even more when you add some variety. Slipping in a few surprises, such as banana bread or fresh, chopped fruit, helps them look forward to lunchtime and is a refreshing break in the school day.

Buy the huge bag of chips or cookies rather than the more expensive, single-serving bags. Spend a few minutes on Sunday night to divide that huge bag into smaller plastic bags. Store all your self-bagged goodies in a plastic box in the pantry, ready to be grabbed at a moment’s notice. Make everyone’s sandwich at the same time. Designate a shelf in the fridge to line up each person’s lunch items, including non-perishables to be packed in the morning.

No one likes squashed or soggy food. Make sure bags are sealed tightly with no excess air. Pack cold items next to ice. Place heavy things on the bottom. Cushion soft items with napkins if necessary. Pack moist sandwich fillings like tuna salad separate from bread, ready to be assembled at lunchtime. Include a "warm fuzzy," such as a note of encouragement, coupon for a fun activity, or a handmade trivia card based on your child’s interests. Don’t feel obligated to do this all the time; a once-in-a-while surprise is a wonderful boost to anyone’s sense of being loved and cared for.

3 boneless, skinless chicken breasts, cooked and diced

2 ribs celery, chopped

½ C. cheddar cheese cubes

½ C. mayonnaise or Miracle Whip

1 T. lemon juice

¼ t. dried dill weed

salt and pepper to taste

In large mixing bowl, gently combine chicken, celery and cheese. In small bowl, whisk together mayonnaise, lemon juice, dill weed, salt and pepper. Pour dressing over chicken mixture and stir gently to combine. Chill. Serve as is or in a sandwich.

1 C. of your favorite chili (canned or homemade)

2 hot dogs

2 hot dog buns

Prepare in the morning rather than the night before. Heat hot dogs to steaming and place in thermos. Heat chili until very hot. Pour chili into thermos, around hot dogs, securing lid tightly. Pack buns separately. Be sure to include a fork. To serve, fork the hot dogs out of the thermos and place on buns. Pour chili over top.

Jessica Fisher is a freelance writer living near Kansas City with her husband and four boys who love to cook and eat together.