Back to School? Lunchbox Ideas for Working Parents

Posted by: Lauren Young on September 08

Back-to-school season means that it’s time to start making school lunches again. In search of some lunchbox inspiration, I asked Pierre Foods Chef Jimmy Gherardi for advice on spicing up the school lunch menu.

Q: What’s the best way to get kids to eat healthy lunches at school, especially when parents aren’t around to supervise?

A. Parents need to go over the school menus with their children and help them to make informed choices. They also need to discuss what is offered a la carte in the cafeteria and vending machines. Parents and kids need to learn about the school’s nutrition policy. Usually the “Daily Plate Lunch” is the best way to go nutrition-wise.

Q. What are the best healthy lunches for kids? Create a few menus.

A. The best healthy lunches are the ones that are low salt; low fat; no or low sugars; contain whole grain; and have the proper amounts of protein and carbs. Added benefits are lunches that are natural and contain no preservatives, artificial ingredients or colors.

For packed lunches, keep them fun and interesting. Go beyond the standard two slices of bread sandwich. Wraps, pita bread, cut up cooked meats and vegetables with dipping sauces are all things kids love.

Pierre Foods has a great-tasting, healthy line of foods that are served in schools including mini sandwiches which come in different varieties, Chicken Drummies, Beef and Chicken Dippers which encourage kids of all ages to play with their food again! As their Chief Culinary Advisor, I have partnered with food service directors around the country to develop recipes for sauces and dips that are nutritious and young people will enjoy.

Q. They say variety is the spice of life, but my kid seems to want the same lunch every day. How can I get my child to try something new?

A. Children are super tasters! Certain foods do not taste good to them, For example, broccoli can taste very bitter to them. One way to get them to try it again is to add a dip to help mask the bitter taste and divert them from eating just the broccoli. Start serving variations of their favorite foods.

Example: A grilled chicken patty burger in place of beef burger with lots of great healthy toppings and that “secret sauce” which I created to go with Pierre Foods Drummies and Dippers which are served in schools.

Research has shown that it takes 10 to 20 introductions to a new food for a child to accept it.

The history of foods also get kids’ attention and can add a sense of adventure. Did you know that in England people thought that tomatoes were poisonous and would only use them as ornamental plants until about the mid 1700s? Or explaining something that sounds exotic: Couscous is just teeny tiny pasta.

Q. One healthy (ish) food is peanut butter. But now so many schools ban peanut products. Any good substitutes?

A. Sunbutter, which is made from sunflower seeds, is a great substitute. It is lower in fat and higher in vitamin E, fiber and iron than peanut butter. Some schools are peanut-free, while others have peanut-free areas and tables in the cafeteria.

Another substitute: a cream cheese and jelly sandwich is also very appealing to kids. I created PBJamwiches and Grahamwiches which put a twist on a classic sandwich favorite and are offered in schools. Both are made with fruit jellies and creamy peanut butter to create a homemade taste kids love.

Q. Are school gardens prompting kids to eat more vegetables?

A. Absolutely! Kids that plant, tend, nurture, and harvest their own vegetables love to eat them. Another way to get kids to eat vegetables is to include them as part of the preparation in the school kitchen.

If a second grade (class) grew the steamed green beans with ponzu being served today, a sign saying so is a very good thing. Michelle Obama and family are really helping out here. Since the planting of the White House vegetable garden and the resulting publicity, schools around the country are jumping on the garden wagon.

KID'S FAVORITE SPECIAL SECRET DIPPING SAUCE

1 CUP PLAIN LOW FAT YOGURT
1/4 CUP KETCHUP
1 TEASPOON GARLIC POWDER

IN BOWL COMBINE ALL THE INGREDIENTS, WHISK TO COMBINE WELL.

PONZU
(Japanese Citrus Sauce)

1/4 CUP ORANGE JUICE
1/4 CUP LEMON JUICE
1/4 CUP SHOYU OR SOY SAUCE

COMBINE ALL INGREDIENTS IN A BOWL. WHISK TO COMBINE WELL.

CREAMY BALSAMIC DIPPING SAUCE

Makes approximately 1 cup

1/2 CUP PLAIN LOW FAT YOGURT
1/4 CUP LOW FAT SOUR CREAM
1/8 CUP BALSAMIC VINEGAR
1/3 TEASPOON SALT
1/3 TEASPOON DRIED BASIL
1/3 TEASPOON DRIED OREGANO
1/3 TEASPOON ONION POWDER
1/3 TEASPOON GARLIC POWDER
1/8 TEASPOON GROUND BLACK PEPPER

COMBINE ALL INGREDIENTS. WHISK WELL TO COMBINE.

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