Lunches can get boring as we tend to go for the same choices every day! Well, with this no sandwich lunches guide you will want to grab your bento box and fill it full of these simple, healthy, and fun ideas.
I used to have the same lunch every day, for 20 years, I guess, the same thing over and over again.
Andy Warhol
No Sandwich Lunches Guide 2021
Dips and Crudites Lunchbox
A perfect pick and mix lunch box your kid will love. This mix of crunchy crudités, crackers, and dip is a quick and easy packed lunch, has a variety of colors, and is healthy too. You can let the kids choose their favorite veg or crackers, or vary the dip to suit their tastes.
Serves 1
15 mins to prepare
270 calories/serving
Ingredients
6 small crackers
¼ cucumber, sliced
¼ carrots, sliced
¼ mixed peppers, sliced
¼ reduced fat houmous (or tzatziki)
Method
In the Bento box pack the crackers on one side and sliced cucumber, carrot, and mixed peppers in the dividers along with the houmous or a dip of your choice.
Mini quiches with ham and sundried tomatoes
Kids will love these mini quiches, which are packed with succulent ham, juicy sundried tomatoes, and fragrant basil. You can make these ahead: cook and chill covered in the fridge for up to two days. Serve warm or room temperature if packing in a lunchbox.
Serves 4
20 mins to prepare and 40 mins to cook, plus chilling
445 calories/serving
Freezable
Ingredients
9oz ready-rolled all-butter shortcrust pastry
2 eggs, 1 whole, 1 yolk
100ml (3 1/2fl oz) half-fat crème fraîche
½ tsp Dijon mustard
1 tbsp chopped basil leaves
1 slice ham, chopped
1oz sundried tomatoes, drained and chopped
1 1/2oz Cheddar, grated
Green salad (optional)
Method
- Preheat the oven to gas 6, 200°C, fan 180°C.
- Remove the pastry from the fridge 10 minutes before using it to make it easier to unroll. Roll out the pastry and cut into 4 equal squares to fit 4 x 4in fluted loose-bottomed flan tins. Carefully press the squares into the tins, leaving a little pastry overhanging the edges. Prick the base of each with a fork a few times. Chill for at least 10 minutes or until firm to touch.
- Put a circle of nonstick baking paper into each pastry case, fill with baking beans and then cook for 12 minutes. Remove the paper and beans and bake for another 5 minutes or until the pastry is turning golden and crisp.
- Remove from the oven and leave to cool for 5 minutes. Using a small sharp knife, trim the pastry level with the top of the tins.
- Beat the whole egg, yolk, crème fraîche, and mustard together. Add the chopped basil, season, and mix again. Kids can help with mixing everything. Reduce the oven to gas 3, 170°C, fan 140°C.
- Scatter the ham and sundried tomatoes between the pastry cases, add the egg mix and scatter with grated cheese. Kids will enjoy dividing the ham and tomatoes between the cases and then sprinkling each one with cheese. Bake for 15-20 minutes or until just set in the middle and lightly golden.
Oven-baked Pea, Ham and Pasta Frittatas
These frittatas are satisfying and packed with hearty fusilli pasta, shelled peas, thick-cut ham, and fresh eggs. These simple baked frittatas are really easy to make and perfect for lunchboxes.
Ingredients
3 1/2oz fusilli or rigatoni pasta
5 oz shelled peas, fresh or defrosted if using frozen
3 1/2oz thick-cut ham, sliced into matchsticks
8 eggs, lightly beaten
Method
Preheat the oven to gas 4, 180°C, fan 160°C. Take a nonstick 12-hole muffin tin and oil 9 of the 12 holes.
Cook the pasta in plenty of boiling water according to pack instructions. Drain while still al dente; refresh under cool water then drain again. Put the cooled, cooked pasta, the peas, and the ham matchsticks into 3 separate bowls.
Transfer the beaten eggs to a jug and whisk in a little seasoning. Divide between the 9 oiled muffin tin holes, making sure an even amount goes into each. Divide the pasta, peas, and ham between the muffin molds, pushing them down into the beaten egg slightly. You can use clean hands or a spoon.
Bake for about 20 minutes, until the frittatas are risen and just firm in the center. Remove from the oven and leave to rest for 5 minutes before turning out. Serve with fresh green salad.
Tomato and Bacon Muffins
Savory muffins are great for packing into lunchboxes; they can be made ahead in batches and feel like a real treat, but as they are homemade you know exactly what has gone into making them. The kids can even help with the baking too!
Serves 3 (makes 6)
5 mins to prepare and 25 mins to cook
312 calories/serving
Ingredients
2 smoked bacon medallions or 4 smoked bacon rashes, finely chopped
1/2 tsp oil
1 cup self-raising wholemeal flour
1 tsp baking powder
1 egg
½ cup butter spread
3 oz milk
3 cherry tomatoes, halved
1 oz Cheddar, grated (optional)
2 oz sugar snaps, to serve
2 oz carrots, cut into sticks, to serve
Method
- Preheat the oven to gas 6, 200°C, fan 180°C. Line a muffin tin with 6 paper cases. Fry the bacon in the oil for 5 mins; cool. Mix with the self-raising wholemeal flour and baking powder.
- Whisk the egg, butter spread, and milk together, then mix into the dry ingredients. Divide between the muffin cases. Top each with a halved cherry tomato and 5g grated Cheddar (optional).
- Bake for 18 mins or until golden, then remove and cool. Once cool, the muffins can be frozen if required (see below.
- Pack 2 muffins per lunchbox with the sugar snaps and carrot sticks.
Freezing and defrosting guidelines
Allow to cool completely. Wrap well in clingfilm and tin foil (to prevent freezer burn) and freeze for up to 3 months.
Loosen the tin foil and clingfilm but leave to defrost in packaging at room temperature for several hours before serving. If you wish to serve the baked goods warm, place them on a baking sheet for 10 minutes in a moderate oven
Chicken pasta salad
An easy lunchbox idea for kids, this simple chicken pasta salad recipe has a tasty pea, tomato, and basil sauce instead of a rich and creamy dressing, making it the perfect healthy packed lunch for school. Quick to prepare, you can get ahead the night before and keep in the fridge overnight ready for the morning school run.
Serves 1
5 mins to prepare and 25 mins to cook
372 calories/serving
Ingredients
1 small onion, chopped
½ garlic clove, crushed
1 tsp oil
½ lb tin chopped tomatoes
1lb7 oz farfalle pasta bows
1lb7 oz frozen peas
1lb7 oz ready-to-eat roast chicken breast, cubed
1lb7 oz basil leaves, torn
handful mixed seedless grapes, halved (optional)
Method
Fry the onion and garlic in the oil for 5 mins. Add the chopped tomatoes and simmer for 15 mins, then cool a little.
Meanwhile, cook the pasta in boiling salted water for 5 mins. Add the frozen peas, bring back to the boil, then cook for 5 mins.
Drain and refresh under cold water, tip back into the saucepan. Mix in the tomato sauce, chicken, and basil leaves. Transfer to the Bento Box.
For an optional snack, put some halved mixed seedless grapes in a separate container.
More Resources:
The My Plate icon is divided into five food group categories, emphasizing the nutritional intake of the following:
Grains, Vegetables, Fruits, Dairy & Protein. The USDA and the U.S. Department of Health and Human Services developed it to guide us in selecting foods for children age 2 and older to eat a healthy diet, a variety of foods and encourage the right amount of fat calorie intake.
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Elementary School Lunch: Food Do’s & Don’ts 2021
Delicious Sandwich Lunches – Best for 2021
