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Healthy back-to-school lunches your kids will love

Posted on by Janelle Glick, MS, RD, LDN


Convenience may be the No. 1 reason you choose to buy Lunchables and Uncrustables. The second reason may be because your kids ask for them. However, if you want to give them a less-processed, healthier alternative for lunch, you can prep these homemade versions of the grocery story favorites ahead of time and store them in the freezer/fridge.

To make your own “Uncrustables,” use 100 percent whole-grain bread, natural peanut butter and less-sugar jelly.

Flexibility is key

These recipes are flexible. If your child has a nut allergy, use sunflower seed butter or soy nut butter. Ask your kids if they have any healthy ideas for “Lunchables.” Feature their favorite veggies, lean protein, dairy and fruit. Here’s what you need:

Supplies: Divided boxes or plastic containers; silicon cupcake forms

Fruit: Grapes, oranges, apples, peaches

Vegetables: Pepper slices, celery sticks, carrot sticks/baby carrots, cucumber slices, cherry tomatoes

Whole grains: Sandwich thins, pita bread slices, Triscuits or other whole-grain crackers

Proteins: Turkey/ham slices, peanut butter and jelly sandwich, hard-boiled egg, hummus

Calcium-rich foods: Cheese stick/slices/cubes, yogurt, milk

Dips (optional): Salsa, guacamole, pizza/spaghetti sauce, honey mustard, Ranch dressing, jelly, peanut butter, ketchup, BBQ sauce

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 | Community Health & Wellness

Janelle Glick, MS, RD, LDN, is a dietitian with Lancaster General Health Community Health. Glick holds a B.S. in Nutrition and Dietetics from Messiah College and a M.A. in Nutrition Education from Immaculata University. Her special areas of interest include weight management and health coaching.

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