One very very basic simple suggestion is to fill up a portion side container of frozen mixed veggies (you know the ones in the freezer cabinet with lima beans, corn, carrots, green beans.) Top off with a couple pats of butter and sprinkle with parmesan cheese. This used to be my goto lunch when I barely had a minute to fix something to take to lunch. Easy to get a bag of frozen veggies and bag of frozen parmesan in the freezer for days like this. Also, glad to have a chance to post this recipe for a Lentil Mediterranean salad. Almost wish I wasn't now retired as I would think fixing a bunch on the weekend would work with leftovers for lunches during the weekday. I've included a lot of the comments, some of which had ideas for substitutions that I thought I might want to try. I already LOVE lentils (and so does DH). Not sure if those who don't like lentils would find this good but then this might be a good way to find out if you still don't like Lentils even if it is a recipe that comes highly recommended. There were a whole lot more comments that were all positive - only some included here: from: http://www.epicurious.com/recipes/food/printerfriendly/Mediterranean-Couscous-and-Lentil-Salad-13106 Mediterranean Couscous and Lentil Salad Gourmet : September 1995 Can be prepared in 45 minutes or less but requires additional unattended time. Yield: Serves 6 ingredients 1 cup lentilles du Puy* (French green lentils) or brown lentils 3 tablespoons white-wine vinegar 1 1/4 cups water 1 cup couscous 1/2 teaspoons salt 1/4 cup olive oil (preferably extra-virgin) 1 large garlic clove, minced and mashed to a paste with 1/4 teaspoon salt 1/2 cup finely chopped fresh mint leaves 1 bunch arugula, stems discarded and leaves washed well, spun dry, and chopped 2 cups vine-ripened cherry tomatoes, halved 1/4 pound feta, crumbled (about 1 cup) *available at specialty foods shops and some supermarkets preparation In a small saucepan simmer lentils in water to cover by 2 inches until tender but not falling apart, 15 to 20 minutes, and drain well. Transfer hot lentils to a bowl and stir in 1 tablespoon vinegar and salt and pepper to taste. Cool lentils completely, stirring occasionally. In a saucepan bring water to a boil and add couscous and salt. Remove pan from heat and let couscous stand, covered, 5 minutes. Fluff couscous with a fork and transfer to a large bowl. Stir in 1 tablespoon oil and cool completely, stirring occasionally. In a small bowl whisk together garlic paste, remaining 2 tablespoons vinegar, remaining 3 tablespoons oil, and salt and pepper to taste. Stir lentils and dressing into couscous. Chill salad, covered, at least 3 hours and up to 24. Just before serving, stir in remaining ingredients and season with salt and pepper. reviews 11/29/09 jennaren from Alberta, Canada I usually use spinach and basil for this recipe, because my husband has a real aversion to mint. It's great with the variation, really clean flavours. However, last time I made it with mint and arugula exactly as written - even my husband loved it. The pungency of the arugula and the earthiness of the mint really bring the salad together. Great dish every time. 09/26/09 peeblesl from Austin, TX Oh man, how is this so delicious? Even my boyfriend had four helpings, and he hates lentils more than anyone I've ever met! I definitely recommend the French green lentils - they hold their shape so nicely and don't tend to go all mushy on you. Will me making this for lunch this week and maybe next week too. 09/25/09 A Cook from Toronto, ON This is my go to lunch now -- it's absolutely delicious, but after making this a few times, I recommend the following adjustments: 1. I agree with other reviewers: definitely double the dressing. 2. I use quinoa instead of couscous. Much healthier, and the texture works better in this. 2. Omit the cheese; replace the mint with cilantro (I'm not a huge fan of mint and I don't eat much dairy, but cilantro is lovely here). 3. Omit the arugula and tomatoes. Instead, I throw in chopped green onions, chopped cucumber and chopped red pepper. I think it's nicer than with the greens, and the big batch keeps in the fridge better (one batch will last me most of a week). Delish, delish delish. 08/23/09 momesty from San Francisco Bay Area Made this for a picnic at a winery. The combination of flavors was excellent and everyone enjoyed this salad. Used small red lentils because that was all there was at home, but would recommend using regular lentils next time. 08/15/09 lucindah This was excellent, a good combination of flavors. The more mint and arugula the better. And healthy too! 08/10/09 A Cook from Cleveland, Oh Made this for the first time and was very pleased. It's a wonderful dish for a summer evening. I used brown lentils and they took much less than 15- 20 minutes to cook, I checked them after 12 minutes and they were already too mushy. The texture and appearance of the salad is better if the lentils are not mashed. 07/06/09 A Cook from Washington, DC I have made this salad many times over the years - it has so many wonderful flavors and textures and is so healthy. I took a previous reviewer's suggestion of using Trader Joe's "Harvest Grains Mix" in place of the lentils and couscous and really liked that variation. 06/14/09 hungrypeanut Cannot go wrong with this recipe. Used ISRAELI COUSCOUS which made for a much more beautiful presentation with the lentils. 05/19/09 A Cook from Mountain View, CA I've made this salad several times, usually as a side dish to chicken kebobs and Greek yogurt sauce. One substitute I like to make is replacing the lentils and couscous with the "Harvest Grains Mix" sold by Trader Joe's. This nutty mix contains the larger Israeli couscous, quinoa, red and green orzo, and split-dried garbanzo beans - a great combination! 04/23/09 radariii from UK made the recipe exactly as stated except double the garlic and it was a big hit. I got a few suggestions to perhaps add a bit of lemon, some olives, and maybe some cucumber for a little more crunch 02/26/09 kgrim from New York This recipe is just fantastic. Great combination of flavors. I followed the suggestion of several other reviewers and doubled the dressing, which turned out to be just the right amount. This is a wonderful alternative to the traditional side salad and a great choice for a potluck. 02/22/09 avbrown I thought this was great. I made it exactly as written. The only change I will make next time is to leave out the feta all together. I love feta but it didn't enhance this dish in my opinion and would be better left out. I am not a vegetarian and actually served this with grilled steak (gasp, I know). Loved the arugula and mint. Nice and healthy. 02/11/09 A Cook from Charlotte NC Great dish! Alot of flavor and really nice combination of ingredients. I fluff the cous cous after it sits with my hands rubbed with olive oil. It seperates it nicely and keeps it seperated. I used about 4 med. cloves of garlic and it could have taken more but was fine with that amount. The arugula MAKES it and is a great vegan dish if you eliminate the feta and add more tomatoes and cucumbers. I might try olives next time as well. I also added slivered scallions and cilantro as I didn't have mint. I couldn't really taste the cilantro (surprisingly). Makes enough for 8-10 generous servings and them some...but the leftovers will rock tomorrow! Cant' wait! YUM! 01/05/09 marcellene from Beaufort, SC If you need a good vegetarian lunch option, this is an excellent choice. I made it ahead and then followed the other reviewer's advice about adding the tomatoes and arugula right before serving. I also added a little extra olive oil and vinegar before eating. 08/26/08 tttterri from Wauwatosa WI I really love this salad. I made it exactly as directed except I added seeded cucumber and deleted the cheese. Impressed with how well it keeps over several days. I'm taking it to work for lunch and the only thing I've done to accomodate the salad is to slice and add the cherry tomatoes each morning when I package it. I highly recommend this salad. I'm very glad I found this recipe and all the great reviews. 08/25/08 tree1456 from Alameda, CA Wonderful salad! I added a bit more olive oil as it seemed a bit dry when I was ready to serve - try to find fresh, peppery arugula - it really makes the dish! MAde this with lamb kebobs and everyone loved it. 07/22/08 A Cook from Long Island This salad was delicious! People have made some suggestions about adding more dressing or veggies, but I thought the original recipe worked just fine...I could be wrong, but it seems that the dressing was meant to just give flavor to the bland lentils and couscous, and I don't care for food swimming in dressing. Obviously an easy salad to adapt to your liking though. Great for a summer side with anything grilled. 06/17/08 mish_lc I really enjoyed this recipe but would make a few changes next time. As others said, I doubled the dressing which worked out perfectly. I would add cucumbers or more tomatoes as well as using only 3/4 cup couscous or substituting quinoa. Otherwise it was a delicious blend of flavors, healthy and easy to make. 04/29/08 A Cook from Westport, CT This salad is beautiful and delicious. I used the food processor to chop the arugula (I used half a bag of prepped arugula salad.) Couldn't find mint, so I used about six stems of basil leaves; also chopped that in the food processor. It resembles taboule; I will try it with mint next time. Loved the suggestion of using precooked lentils from Trader Joes. I also needed to double the dressing. 04/09/08 taniquaa from San Diego, CA I made this dish on Easter for 24 family members. I added cucumber and increased the tomatoes a bit for more color. This recipe got so many compliments at the table, from the picky kids to my 90-year-old grandmother. Everyone asked to take leftovers home and for the recipe. Healthy, light, and delicious! I absolutely recommend this recipe. 03/19/08 A Cook from San Francisco I used Israeli couscous, which mixed with the lentils, were tasty and satisfying. 03/14/08 chungclan from Cincinnati OH Really delicious, but more labor intensive than I expected, with cooking couscous and lentils separately, and a fair amount of chopping to do. Will definitely make again. 10/16/07 A Cook from NY My family and guests could not stop eating this...really delicious. Used frisee instead of arugula and it was very good. 09/17/07 A Cook from Ventura, CA This is really tasty - addictive. I followed the recipe exactly with the exception of using whole wheat couscous. Also delicious leftover. 07/31/07 erflores This was really good. I used quinoa instead of cous cous to add more protein and I also added cucumber to give it more of a crunch. It turned out well but I agree with the other reviews that it needed more dressing so I doubled the dressing myself. My husband loved it and more importantly I loved it too since I'm always looking for easy, healthy, filling meals. It's a keeper! 07/01/07 stravis2 from Tampa, FL My husband loved this so much, he asked me to make it again the next day. I obliged, but made some changes to the recipe based on the outcome as written. I used red, green, and brown lentils (no big difference). I doubled the Israeli couscous and the sauce (it seemed a little dry the first time, but nice and moist the second - big difference). I subbed spinach for arugula as someone else suggested. I used grape tomatoes and a French feta. The French feta I purchased at a Mediterranean market and boy, is it tasty! 03/21/07 hikergirl31 from longwood, FL. WOW! I spent two years in Israel and gained 15 pounds from the food. This dish brought me back to the delicious land. The fresh mint, and arugula really made it super fresh tasting. This dish says it serves 6 but i brought it to a party and it was enough for 20 with leftovers... Everyone loved it. 02/17/07 andynbron I've been making this since the recipe appeared in 1995. It is a great recipe, and it is so refreshing! I usually make this exactly as written, except I substitute spinach for the arugula. However, like others have suggested, you can substitute basil for mint (I prefer the mint and spinach combination). You can also substitute fresh mozzarella for the feta cheese--I used to do that because I didn't like feta, but now I love it so I only use feta cheese in the recipe. But the mozzarella adds a nice, very subtle flavor to the salad for those who would not eat feta cheese. This is definitely one of my favorite recipes, and anytime I make it people finish it quickly and always ask for the recipe! 02/04/07 A Cook from New York, NY This recipe is excellent. Get French lentils if you can; it makes a huge difference. I used a little less feta cheese than the recipe called for. Goes really well with herb roasted pork tenderloin. 01/21/07 A Cook from Los Angeles, CA This recipe is so delicious and easy to make!! If possible, use the French green lentils as brown lentils tend to fall apart. Green lentils keep their firmness and work better in this dish. I cooked the couscous in vegetable broth to give it more flavor and sometimes add diced and seeded persian cucumbers. This salad is great to take to parties or bring to work for lunch because it keeps for a couple days and the arugula doesn't get soggy. 08/29/06 missperkin from Scottsdale Superb. Great on a hot summer day since there is little cooking on the stove involved. The mint is a must, in my opinion. 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Carolyn how soon do you need these? I often add some to the birthday block package if I have time and know that the person wants them. If I remember correctly it's quite some time til your birthday so let me know if I can wait. Pat (formerly from Poplar Bluff, Mo. and lived in Neosho for a time twice. Is that close to you?)

You can certainly pack lunches cheaper than the school. Besides, you keep control of what's actually in the food your children are eating. Go to www.laptoplunches.com for a great lunch box system that is good for the environment and your budget in the long run. I have four kids so throwing away 20 ziploc sandwich bags and countless snack size bags is just senseless. They also have pics of how folks use the system and some great recipe ideas too. I'm even doing cloth napkins this year! My mother, who loves to sew and has a serger, volunteered to make the kids napkins for their lunch boxes (themed of course). They haven't arrived yet, but I'm so excited! OK, here are some of the recipe's that are in heavy rotation at my house. I cut recipes out and put in a binder in plastic sleeves so the kids can make these themselves. The plastic sleeves help keep the recipe and pictures clean. The binder is in our "lunch box station" of the kitchen where everything they need to pack lunches is located in one spot. It helps me know what we're low on and I have a piece of paper posted inside the cabinet that says... 1. Sandwich, 2. Crunchy (pretzels, celery, carrots, etc.), drink, 3. wet snack (fruit, yogurt, cottage cheese, etc.), 4. dry snack (mini-muffin, peanuts, etc.), 5. dessert, 6. Napkin, 7. Utensil (if needed). Do you have at least seven things in your lunch? Waffle Apple sandwich: Two whole grain frozen waffles, 2% american cheese, low sodium ham, 1 sliced green apple. Pinwheel Bites: 1 slice 100% whole wheat bread (we use sugar free) with crust removed, 1 Tbs low fat mayo, 2 slices turkey breast, 1 slice 2% cheddar cheese. Flaten bread with rolling pin or drinking glass. Spread bread with mayo. Top with turkey and cheese; roll up tightly. Cut crosswise into 4 pinwheels. Stack and wrap tightly and wrap in plastic wrap if needed. Turkey Tortilla Wrap: 1 whole wheat tortilla (warm if needed to make more pliable), 1 Tbs light cream cheese, 2 Tbs salsa, 3 slices turkey breast, 2 Tbs shredded cheddar, 2 lettuce leaves. Spread tortilla with cream chesses spread and salsa. Top with turkey, cheese and lettuce. Roll up tightly. Cut in half and wrap in plastic wrap if needed. All-American Hero: 1/4 c shredded lettuce, 1 Tbs newmans own organic ranch dressing, 1 whole wheat hot dog bun, 1 slice turkey bologna, 1 slice 2% cheese of y our choice cut in half. Toss lettuce with dressing, fill bun with bologna, cheese, sliced tomatoes and lettuce mixture. Wrap in plastic if necessary. Pizza-dilla: 1 whole wheat tortilla, 1/4 c shredded mozzarella cheese, 1 Tbs pizza sauce, 1 Tbs each chopped tomatoes and green peppers. Top tortilla with sauce and remaining ingredients; fold in half. Wrap in plastic wrap if necessary. Microwave on high for 15 seconds or until cheese begins to melt and wrap in foil. Bologna Wiggles: 1 slice turkey bologna cut into strips, 1 2% american cheese cut into strips, 1 Tbs ranch or mayo, 1 100% whole wheat hot dog bun, partially split. Toss bologna and 2% cheese with dressing or mayo; serve in bun. Turkey BBQ Fold: 1 slice whole wheat bread, 1 tsp light mayo or low fat ranch, 1 tsp bbq sauce, 1 slice 2% American cheese, 3 slices turkey breast, 3 slices cucumber. Spread bread with dressing or mayo and bbq sauce; fil with remaining ingredients. Fold in half. We typically don't do traditional chips with lunch (cheetos, fritos, doritos), but opt for Sunchips or Pretzels made with wheat flour instead (Synders is a good choice). Look for "Cheddar Bunnies" and other products by Aunt Annie in the organic isle of your grocery instead of Gold Fish crackers which have trans fats and/or hydrogenated oils...I can't remember which. We keep the following on had for lunches... grapes strawberries blueberries carrots pears apples (red and green) whole wheat tortillas cucumbers popcorn mini carrots green and red peppers cheddar cheese sticks Lastly, check out Jessica Seinfield's book entitled, Deceptively Delicious for some good snack/lunch ideas for your kiddies. I make cookies and mini-muffins (banana chocolate chip, zucchini, and carrot) once each month for lunches. For cookies, I make the dough and freeze in little balls so all I have to do is pop them in the oven. For muffins, I make the muffins and then freeze them so that we just pull a batch out for the week on Sunday night. It sounds time consuming, but the kids help and it's healthier for them so it's worth it. I use 1/2 wheat flour + 1/2 all-purpose flour (all wheat would put the kids over the edge), LOL. I add about 2 Tbs ground flax seed meal + Fiber-Sure to the cookies AND the muffins and the kids have never ever complained. I feel great that they are no longer taking Oreo's, Dorito's, or granola bars and other processed foods with all of the chemicals, trans fats, hydrogenated oils and high fructose corn syrup (and other unknown junk that you can't even pronounce). The older I get the more I realize that convenience items are not only filling the landfills (you can't recycle juice boxes or mini chip bags) but filling our bodies with toxins. Little changes can make all the difference in the world. Start small... I hope this helps someone! Heidi P. S. I like to send turkey hot dogs as an occasional treat too. The thermos is a fantastic idea. My son just loves it when I send in hot dogs. You can also send in chicken nuggets the same way. P. P. S. Also check out www.wastefreelunches.com. They actually give the numbers on how much $$ you can save each year by omitting convenience items and baggies, etc.

I will sometimes pack lunch for SO. Not often,but when I do he likes tuna or chicken salad with crackers. If I ride in the truck with him I'll do a homemade version of lunchables. Easy for us to eat,no heating necessary. I like eating like that. Cold meats,cheeses,olives,nuts,hard boiled eggs or devilled eggs,chips or veggies with dip, lots of finger foods. Always something sweet. I like those Jif to go cups too. My mom use to pack my lunch for kindergarten. I remember how she would pack a little container of cherry pie filling for me. (Don't judge,it made my day. I HATED school from my first day to my last. The pie filling made it bearable) I didnt like sandwiches because the bread was always soggy so she would pack the bread and meat separately for me to put together myself. My favorite food to make ahead and eat cold is homemade pizza . Best. Breakfast. (or lunch) Ever. I have never liked pasta salad but if your kiddos do then that might work. My nephews like cold leftover quesadillas in their lunches. (Of course,they also like cold mashed potato sandwiches so.....) Another siblings kids like when she makes "roly polys",which are basically sandwiches is. She takes some sort of Arabic or Lebanese flatbread,I forget what it's called, puts whatever the kids want on them,rolls them up and cuts them into pieces so they look like sushi. One of her kids likes turkey,avocado,shredded carrots and hummus,the other likes ham,cheese,lettuce,pickles and mustard. The filling possibilties are endless. You could do them with tortillas too I guess. My mom was a terrible cook and did not like to cook at all and still packed my lunches until I started eating the school lunch. I love to cook,and believe I am quite good at it. As my mother did not enjoy cooking, all 6 of her kids were self taught cooks,and we are all good cooks. But,as we were all BUSY,with school,sports,clubs,the required volunteer work for school,plus the fact we all started working at age 15,and most of us had some sort of racket before then to make money(I shampooed carpets and cut grass around the neighborhood) my mother was happy to help. In the summer,we were on our own for breakfast and lunch everyday. Seriously. Cherry pie filling.