If your children are anything like mine, playing comes first over food. And I'm also totally guilty of spending time picking and packing a healthy lunch, only to find it completely untouched. But most of the time it's because they haven't had enough time at school, since breaks are short, and if they're struggling with wrappers or tricky packaging, time goes by super fast.

I've learned from my mistakes, and now I make sure to keep things really simple. I now send foods that are easy to grab, open, and eat, so they don't have to ask the teacher for help. So these tips are all about making busy school days and little fingers' lunches easier, on the go.

1. Bento Box Turkey and Cheese Roll-Ups

This one takes me about 5 minutes to make, and it's a real go-to for a lunchbox. Turkey and cheese is a great combo that keeps my son full for longer than just the roll-up wrap he loves to nibble on by itself. He always finishes the snack.

2. Silicone Cup Muffin Assortment

Pretty much every kid I know loves a muffin, and nothing makes it easier than using silicone cups. These guys don't need extra greasing, and the batter releases so easily when they're fully cooked, it's such a pleasure. They take about 20 minutes to cook in the oven at about 350°F.

The regular size serves 12, and the mini ones serve 24. Don't pull these muffins out too early, because the silicone insulates. This makes for great meal prep. What I do is make a whole bunch of different batches of batters on a Sunday, freeze them individually, and then just take them out and let them defrost depending on which muffin I want to make.

3. Pre-Peeled Hardboiled Eggs and Crackers

I'm very grateful that my son loves any form of eggs, so I know that when I put boiled eggs into his lunchbox, they are not coming home. We definitely like them on the harder side, so I boil them for about 10 minutes; this obviously depends on the size of the egg. What I do is I actually cook them the day before, then put them in the fridge in a container, and then I just quickly peel them in the morning before heading to school.

I've found that they go really nicely with any form of crackers you've got going on in your pantry, obviously on the whole grain side here as we're trying to be healthy, so go for a Provita over a refined cracker. And of course, eggs have a lot of protein and are full of nutrients.

4. Deconstructed Tacos in a Snackle Box

This is a great way to get your kid to eat absolutely everything, and that's what the snackle box is for. It's pretty much like a lunch box, but the compartments keep everything separated. My son loves putting these together and builds his own tacos every single time I pick him up from school. It makes me feel like a super chef because he eats every single thing: the beans, the seasoned meat, the salsa.

I like to throw in some guacamole as well, with a squeeze of lemon, and that usually makes it through to lunchtime. If you are adding salsa or anything like sour cream, make sure you put those into small cups, because they will make everything else soggy. And then, of course, it comes home untouched.

5. Bagel Halves with Cream Cheese

Everyone loves a bagel, and especially a bagel half with cream cheese. When I serve this and make it for his lunch box, I do cover it in plastic wrap, and sometimes I'll even add some spring onion and smoked salmon, as my son absolutely adores it.

This isn't an all-the-time thing; it just depends if we've got it, because it is a bit pricey. This one is a treat for when you've just woken up. Slicing and spreading, and it's done. There's no heat involved; easy peasy lemon squeezy.

6. Thermos Macaroni and Cheese

Thermos macaroni and cheese always goes down as a huge treat, especially during the winter. There's something really gimmicky about thermos macaroni and cheese, but it works every single time. Always make sure you preheat the wide-mouth thermos, so fill it with boiling water for 5 minutes and then dump that water out. If you skip this step, the pasta becomes gluey and cold, and then it just really doesn't work.

We use a wide-mouth thermos because it's just much easier to eat out of, especially for those little hands, and it stays hot for 3 to 4 hours, which is great for lunch because that's about the time that they eat.

7. Waffle Sandwiches Wrapped in Foil

My kids won't touch a sandwich for school in a lunchbox sometimes, even if I put chocolate spread on it, but if I make them these waffle sandwiches, they get gobbled up with no problem at all.

When I make these, I wrap the waffles in foil. This keeps them warm and crispy for longer. This is also so easy to make in the morning; I have the mixture ready-made, or I buy it. Make sure that your waffle iron is preheated; this changes the cooking time in a huge way. If it's cold, your waffles won't take five minutes to cook; more like 15.

Not the healthiest lunch, but when I do make these, I fill them with bacon. My son absolutely loves bacon, and these never come back from school.

8. Snack Skewers on Blunt Sticks

Snack skewers are a fun way to send fruit to school, and definitely make sure you send them on blunt sticks. I like to cut up fruit like pineapple, melon, apple with a squeeze of lemon so it doesn't oxidize, strawberries, and other fruit.

I feel like because they're on a skewer, they get eaten first and always finished. Make sure that you make them bite-sized, because otherwise it sort of defeats the whole object. But this is such a cute way of sending fruit to school.

9. Pre-Sliced Apples with SunButter Dip

This is a great combination and really easy to throw together in the morning when you've got five minutes, and that's it. It's pre-sliced apples with SunButter dip. Sunflower seed butter is nut-free, so it's safe to take to school if you've got a restricted setting, as most schools do have.

When you're slicing the apples, make sure you squeeze a bit of lemon juice over them; otherwise, they do go brown, and I don't know about you, but my son will not touch a brown apple. This is a great way to get protein in, and I find it's a super practical snack. If you want, you could even mix the SunButter with cinnamon-flavored yogurt or cream cheese to spice things up.

10. Mini Pancakes with Easy-Squeeze Syrup

Honest confession: when I'm sending these mini pancakes in his school lunch box, I usually make them the day before and just quickly heat them up in the microwave. But if you want to be that rockstar mom, you can absolutely make these fresh when you wake up, since the batter comes together fast and easy.

When you're making the batter, don't overmix it, because you'll end up with tough, flat cakes. Lumps are actually fine in this one. You want them to be that way, and then I just squeeze some easy-squeeze syrup over it. These are a real treat.

11. Pasta Salad in a Twist-Top Container

Another quick solution for a lunchbox idea is this pasta salad, but in a twist-top container. The twist-top containers seal airtight, so absolutely no dressing leaks out of them when they're thrown around in the back of his bag or your child's lunchbox, whatever it is. I make this a day in advance because the pasta absorbs the dressing over time.

When I am making this, I make sure that I cook it until it becomes al dente. Do not overcook that pasta, because there's nothing worse than a mushy pasta salad. I actually find this works well in the fridge for about three to four days, and it's another great way to work in those vegetables and extra nutrients.

12. Quesadilla Wedges in a Clamshell Box

These quesadillas just take 5 minutes to cook and about 5 minutes to prep, and they look really cute in a clamshell box. When you're making these, make sure your griddle or pan is already hot. A cold pan adds an extra two to three minutes on, and when you're in a morning rush, those two to three minutes mean absolutely everything.

Time-wise, I actually pack my tortillas the day before so everything is made and just has to be heated up in the morning. I like to use corn tortillas, but flour works just as well and is actually more forgiving with these.

Make sure you leave the lid a little bit cracked so all the hot steam from those tortillas can escape. If you don't do this, your tortillas become soggy by the time they get to school, and then, of course, probably won't be touched.

13. Homemade Lunchables in Divided Trays

I love that I can pack a little bit of everything without overthinking it: whatever I find in the fridge, like a few slices of cucumber, some berries, some cheese, crackers, a boiled egg, or anything like leftover chicken or leftover barbecue, and it doesn't have to be fancy. It all just looks like it comes together, and I think this is the visual trick to these homemade Lunchables in divided trays that makes it such a hit.

There's literally zero cooking time involved; it's just pure assembly, no heat required. Just make sure that when you serve this, you put your crackers in their own compartment, because those are the guys that go soggy first.

14. Pita Pockets with Hummus

One that I serve at least once a week to my son in his lunch box is these pita pockets with hummus. I'm grateful that he loves it, and I make it myself with blended chickpeas, tahini, lemon, garlic, and olive oil, so I know there are no added preservatives. Plus, I know he's getting a lot of plant protein from the chickpeas.

When I make these, I make sure to use the whole-wheat version because it has extra fiber and is healthier. This is a no-cook lunch; you just have to assemble it and fold the pocket over carefully because the pita tears easily. My son loves it with some shredded lettuce on the side. It's a total winner.

15. Chicken Salad with Scoopable Pita Chips

This is a great one to make ahead, especially if you've got a super busy week and don't have that much time in the morning to think about lunchbox. It's the chicken salad, and then you serve it with scoopable pita chips. It keeps for about 3 to 4 days refrigerated, but of course keep the chips separate to avoid that soggy mess.

It's an absolutely no-cook recipe; it just relies on that leftover chicken you've got in the fridge- zero heat required. It's literally 10 minutes assembling it together, and it's done.

16. Meatball Sliders on Soft Buns

Meatball sliders on soft, fresh buns always go down a real treat. A slider actually means a small sandwich, which is basically like small hamburger buns. I usually just use meatballs that I found frozen in the freezer, cook them for about 15 minutes, and let those cool down a bit. Then I assemble it in the morning.

Brioche or dinner rolls hold moisture better without getting super soggy. I also like to serve these with a bit of mozzarella and then broil them in the oven when I do have time. I think it just adds that extra gooeyness and deliciousness.

17. Yogurt Parfaits in Wide-Mouth Containers

Yogurt parfaits are a great way to sneak in tons of protein. I like to use Greek yogurt since it's thicker and has a much higher protein content, and nowadays you can find special Greek yogurt that's particularly high in protein. Plus, it just holds better in the wide-mouth containers, and you've got to use wide-mouth jars for this. It's easier to layer and so much easier to eat instead of those narrow containers.

You can make these ahead of time, then just add the granola about two hours before serving it or sending it to school; otherwise, it goes soggy. It's quite nice with a little bit of coulis mixed in, just to add a little extra sweetness, or fresh strawberries on top, whatever you've got. These make a super healthy snack for school lunches.

18. Cold Pizza Slices in a Zip-Top Bag

Who doesn't love cold pizza? These are typically leftover slices of pizza from the day before, and I just shove them into a zip-top bag. So much better than wrapping individual slices of pizza in foil. Cold pizza can also stay in the fridge for up to 4 days, but beyond that, the food safety risk rises, so just be careful with that one.

19. Banana Bread Slices with Cream Cheese

Banana bread is a great way to use up all those extra bananas that are going brown or have spots in them that your child won't touch, and even better is banana bread slices with thick cream cheese. Adding in that protein is always a win. This takes about 15 minutes to bake, and you'll want it low at about 350°F.

Check that it's done by sticking a toothpick in at about 45 minutes. If the toothpick comes out clean, it's done, and it serves about eight, depending on how thick you cut the banana bread slices. This also freezes really well and is a great make-ahead lunchbox filler, but it always gets eaten up fast because it is so delicious.

Keep reading

• 17 Healthy Snacks for Kids They’ll Actually Grab (Not the Ones You Hope They’ll Grab)
• Easy Slow Cooker Birria Tacos
• 18 Homemade Mac and Cheese Recipes Better Than Boxed