6 Easy lunch ideas for kids and adults

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These easy lunch ideas are great for both kids and adults. Whether you eat in a break room or cafeteria, these lunch ideas are delicious, affordable, healthy and easy to pack.
These easy lunch ideas are great for both kids and adults. Whether you eat in a break room or cafeteria, these lunch ideas are delicious, affordable, healthy and easy to pack. Just be sure to bring extras because everyone will want some!

1. PB&J Roll-Ups

  • 8 ounce tube refrigerated crescent rolls
  • 8 teaspoons peanut butter
  • 8 teaspoons grape jelly
  • 1/4 cup chopped unsalted peanuts
  • 2 tablespoons powdered sugar (confectioners’ sugar)

  1. Unroll crescent roll dough, separate into triangles.
  2. On the wide end of each triangle, spread 1 teaspoon of peanut butter and jelly.
  3. Sprinkle triangles with chopped peanuts.
  4. Using an ungreased baking sheet, roll triangles up from the wide end and place point side down 2 inches apart. Curve ends to form a crescent shape.
  5. Bake at 375 degrees F for 11-13 minutes, or until lightly browned.
  6. Sprinkle spirals with powdered sugar.

2. Open-Faced Roasted Pepper and Hummus Sandwiches

  • 3 red bell peppers, halved
  • 5 tablespoons extra virgin olive oil
  • 2 garlic cloves, minced
  • 1/2 teaspoon crushed red pepper
  • salt and pepper
  • 8 slices of multigrain bread
  • 3/4 cup prepared hummus
  • 1 bunch of arugula (1/4 pound), stemmed
  • 2 medium tomatoes, thinly sliced

  1. Preheat the broiler.
  2. Broil the peppers on a broiler pan, skin side up, until the skin is blackened (5 minutes). Place peppers on a plate, cover with plastic wrap and let them rest for about 5 minutes. Peel the roasted peppers and cut the flesh into 1/2" strips.
  3. Arrange bread on the same broiler pan as peppers, brush the bread on both sides with 1 tablespoon of the olive oil. Broil, turning once, until toasted.
  4. Heat the remaining 1/4 cup of olive oil in a skillet. Combine the garlic and crushed red pepper with olive oil and cook over medium heat, stirring occasionally, for about 2 minutes.
  5. Add the roasted pepper strips and sprinkle with salt and black pepper. Cook for 4 minutes, stirring occasionally. Remove the skillet from the heat and drain the roasted pepper oil into a small bowl.
  6. Spread equal amounts of hummus on each slice of toast, top with the roasted pepper strips, arugula and tomato slices.
  7. Season the open-faced sandwiches with salt and pepper.

3. Baked Swiss Tuna Melt

  • 1 can (6 ounces) tuna, drained
  • 2 green onions, chopped
  • 1 large pickle, chopped
  • 2 hard-boiled eggs, peeled and chopped
  • 1 cup Swiss cheese, shredded
  • 1/4 cup mayonnaise
  • 1 teaspoon Dijon mustard
  • 4 buns, split (sesame, white, or wheat)

  1. Preheat the oven to 400 degrees F.
  2. In a large mixing bowl, stir together the tuna, eggs, green onions, pickle and cheese.
  3. Stir the mayonnaise and mustard into mix.
  4. Spread the tuna mixture evenly onto split buns.
  5. Wrap each bun in aluminum foil. Place in preheated oven and bake for 15 minutes.
  6. Add desired toppings and enjoy!

4. English Muffin Pizzas

  • 1 English muffin
  • 3 tablespoons prepared spaghetti sauce
  • 1/4 cup shredded mozzarella cheese
  • 4-5 slices pepperoni

  1. Preheat oven to 350 degrees F.
  2. Split English muffin in two and place the halves on an ungreased baking sheet.
  3. Top each half with 1-1/2 tablespoons of spaghetti sauce, spreading to within 1/2 inch of the edges.
  4. Sprinkle mozzarella evenly over the sauce on both halves.
  5. Top with pepperoni slices.
  6. Bake 4 to 6 minutes, until cheese is golden brown and bubbly.

5. Banana Chocolate Chip Cookies

Makes about 5 dozen cookies

  • 2 1/4 cups flour
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon nutmeg
  • 3/4 teaspoon salt
  • 1/2 teaspoon butter flavoring
  • 2 teaspoons vanilla extract
  • 1 cup solid vegetable shortening, room temperature
  • 2 large eggs
  • 1/2 cup granulated sugar
  • 1/2 cup brown sugar, packed
  • 2 large bananas, mashed
  • 1 cup miniature semisweet chocolate chips

  1. Preheat oven to 350 degrees F.
  2. In a large bowl, combine shortening, sugar, and brown sugar.
  3. At medium speed, cream together ingredients until light and fluffy.
  4. Continue to mix and add bananas, vanilla extract, and butter flavoring.
  5. Add eggs, one at a time, beating well. Mixture will look a bit curdled.
  6. In a mixing bowl, combine flour, baking powder, baking soda, nutmeg, cinnamon, and salt.
  7. Combine the flour mixture with the egg mixture, one half at a time. Beat together.
  8. Fold in chocolate chips by hand.
  9. Refrigerate dough for 1 hour.
  10. Separate cookie dough by heaping teaspoons, 1-1/2 inches apart on greased baking sheets.
  11. Bake about 12 to 15 minutes, until golden brown.
  12. Remove to racks and cool to room temperature.

6. Banana Pops

  • 4 1/2 teaspoons brown sugar
  • 3 tablespoons honey
  • 1/4 cup peanut butter
  • 2 teaspoons whole milk
  • 3 medium bananas
  • 2 oat and honey granola bars, crushed
  • 6 popsicle sticks

  1. In a small saucepan over medium heat, mix the brown sugar, honey, peanut butter, and milk; stir occasionally until mixture is completely cooked.
  2. Peel bananas and cut in half widthwise.
  3. Insert a popsicle stick into one end of each banana half.
  4. With a spoon, coat the bananas completely with the peanut butter mixture. Sprinkle with crushed granola bars.
  5. Place on a waxed paper lined baking sheet and freeze for 2-3 hours.
  6. Keep bananas in a zip top bag and place beside a cooler pack in lunch box.

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