In addition to a well stocked pantry, a well stocked refrigerator is helpful, too.  Ensure you have plenty of string cheese, healthy fruit and cut veggies on hand to pack in lunch boxes. Added bonus: Cut veggies can double as after-school snacks and be added to dinners to boost veggie counts!

Try this spin on the traditional cut veggie tray!

Chopped Veggie Salad:

• 2-3 c. Chopped Veggies of Your Choice, e.g., celery, carrots, peppers, asparagus, broccoli, cauliflower.
• ½-1 c of your favorite Italian dressing or vinaigrette or homemade lemon dressing!
• 1 c cubed mozzarella or 2-3 sticks of string cheese sliced into 1-inch pieces
• ¼-1/2 c. pine nuts (optional)
• Small can pitted olives (optional)

Combine chopped veggies and dressing in a zip top bag. Seal and let marinade in the refrigerator for 8 hours or overnight.   Pour marinated veggies into serving bowl, toss in mozzarella pieces, olives and pine nuts. Serve alone as a tangy veggie side dish with pizza or pasta or spoon ½ c over salad greens to boost your veggie consumption!

Homemade Lemon Dressing:

Juice of 1-2 lemons

• 1 Tblsp Lemon Zest
• ¼- ½  c. Olive Oil
• Salt and Pepper to taste

Whisk together. Enjoy over veggies or add fresh rosemary and use as a marinade for chicken!

A well-stocked, organized pantry can simplify making school lunches! Stock your pantry with grab-n-go lunchtime staples like fruit leather, fruit cups, pudding snacks, single serving packs of cookies, small packages of chips, juice boxes and the like lunch prep can be a snap!

If you prefer to purchase large packages, take some time to pre-pack chips and cookies in small baggies to save precious moments in the morning.

Then, when it comes time to pack the lunches, just grab the appropriate items from the pantry and send them on their way!