Shaun, there are several things on that list that The Picky One would eat and The Little Gourmet would go nuts for - thanks for the ideas! Terri - I will also be making your Pizza Rolls they look fantastic and I am going to make it even easier on myself and pick up a ready made pizza dough at our local pizza shop. Here is another list from a few years ago where I have found inspiration. It is similar to Grainlady's link, but there are a few differences. 14 Fresh Brown Bag Lunch Ideas Pasta Lover's Lunch Salad. Pack a cold pasta salad and a plastic fork, and your pasta lover will love you, too! Make your salad with lean meat or low-fat cheese (so it has some protein), lots of vegetables to boost fiber and nutrition, and use a whole-grain blend pasta, like Barilla Plus. Then just drizzle some light vinaigrette over the top and toss. Pita Pocket Sandwich. Pack your whole-grain pita pocket with chicken Caesar salad, or any other lean meat or cheese filler mixed with vegetables and dark green lettuce. The Fruit and Cheese Plate Special. Make crispy cracker sandwiches with whole-wheat crackers, slices of assorted cheese, and lean meats. Don't forget the fruit, which goes nicely with the cheese and adds fiber and nutrition. Peanut Butter Fun Pack. Pack 1/8 cup of natural-style peanut butter, along with a plastic knife or spoon, wheat crackers, and celery sticks, and you have a peanut butter fun pack! Bagel With Cream Cheese, Please. Bagels are a wonderful foundation for hardy sandwiches that stand up to being in a backpack or locker all morning. You can toast a bagel in the morning and simply spread some light cream cheese in the middle. Or make a bagel sandwich with, say, a little light cream cheese, some turkey, and cranberry sauce, then top it off with alfalfa sprouts or Romaine lettuce. Carry a Cobb Salad. Plastic containers can hold the makings of a delicious salad lunch. Fill it with chopped green lettuce, chopped hard-boiled egg, light cheese, and/or lean ham. You can buy packets of light dressing, or just use extra packets of light salad dressing left over from your last trip to the fast-food chain. It's a Wrap! Wraps are a nice change of pace from the usual sandwich. Use one of the new higher-fiber tortillas, like the multigrain flour tortillas available in most supermarkets. Then fill 'er up with chicken Caesar salad or assorted lean meats, cheese, tomato, sliced onion, shredded Romaine lettuce, and light dressing. Just roll it up and wrap in foil. Noodle Soup Cups. Many schools offer a hot water dispenser so kids can add hot water to packaged noodle soup cups. Some brands are higher in sodium and fat, and lower in fiber than others. Check out the options in stores like Whole Foods or Trader Joe's. Veggie Sushi. Not all kids will go for this one, but there are some out there who really like seaweed-wrapped sushi rolls. You can now buy pre-made sushi at many supermarkets, too. Choosing the veggie-filled sushi means there's no chance the sushi will get a little "fishy" while it's in your kid's backpack. Toss Some Taco Salad. If taco salad is a favorite, you can pack the meat mixture tossed with the shredded cheese, tomatoes, and chopped Romaine lettuce in a plastic container. At lunchtime, your child can add crunchy, reduced-fat tortilla chips and a little light dressing. Fried Rice Can Be Fun. When made with eggs or chopped lean ham and lots of veggies, cold fried rice can be a satisfying noontime treat. Make your own, or plan on leftovers the night before if you're ordering from a restaurant. Talk About Taquitos. I started doing this last year, and it seems to have stuck with my girls. I pop some Bean and Cheese frozen Taquitos from Whole Foods into my toaster oven in the morning, then let them cool. Then, I wrap them in foil and make sure they stay cool by packing a frozen juice box or small water bottle. By noon, they are cold, fun finger food. BBQ Chicken Sandwich. Your child can assemble a yummy BBQ grilled chicken sandwich fresh at lunchtime. Just pack a grilled, boneless, skinless chicken breast (you can make it in your indoor grill the night before) with some lettuce and sliced tomato in one baggie, and a whole-wheat bun in another. Add a packet of BBQ sauce to the lunch bag, and it's good to go. Meal Muffins. Certain types of muffins work as a lunch entr. If you bake them over the weekend and keep them in the freezer, you just have to pull one or two out in the morning. By lunch, they are nicely chilled and ready to eat. Try ham and cheese muffins, Mexican Cornbread muffins, or quiche muffins (quiche filling, baked with or without crust in a muffin pan).

loves2cook4six, here is what I did. Super easy. I based it on a few recipes I found, plus what I had in my house, so feel free to personalize it, too. A lot of recipes call for ham, which we don't eat, but I bet it's good. I had some roasted pepper strips in my "goodies" drawer in the freezer, and that added color and flavor. Mushrooms and asparagus would be great, too. Just make sure to pat whatever you use dry. Enjoy! Gellchom Jr.'s Favorite Mini-Stratas about 3 cups cubed bread (I used a country white, including crusts) 3/4 cup (or more) shredded cheddar chopped roasted sweet red and green peppers (and/or raw peppers, pimiento, mushrooms, asparagus, or whatever you have on hand) a few sliced scallions (or you could use any onions) 3 eggs 3/4 cup milk (I used skim) pinch each salt and pepper In a bowl, toss together the bread cubes, cheese, vegetables, and scallions. Divide evenly among greased muffin cups or ramekins. Whisk together eggs, milk, salt, and pepper. Pour over bread to soak thoroughly. Cover with plastic wrap and refrigerate for at least 4 hours or overnight (up to about 16 hours). Bake at 350F (180C) for about 25 minutes, or until set. Let stand for 5 minutes.

Sounds good. Ann

When I taught home ec and was in charge of the 4-H club, MY :o) student, who practiced at my home, won first place in the county with her cheese fritatta. But booo she didn't want to go to state competition. This is NOT the one she made, but it was a cheese frittata and we/she baked it in the oven. Easy Oven-Baked Bacon Cheese Frittata Serves 6 7 large eggs 1 cup half-and-half cream (or use milk) 2 tablespoons melted butter 1 teaspoon seasoning salt (can use 1/2 teaspoon) 1/4 teaspoon black pepper (or to taste) 2 green onions, chopped 6 slices bacon (cooked and crumbled) 1 1/2 cups shredded cheddar cheese (can use less) Directions:Prep Time: 10 mins Total Time: 35 mins 1 Set oven to 350 degrees. 2 Butter an 11 x 7-inch baking dish. **Been so long ago, but I think we used my large cast iron skillet 3 In a bowl whisk together eggs, half and half cream (or milk) melted butter, seasoned salt and black pepper; pour into the prepared baking dish,. 4 Sprinkle the green onions, bacon and cheddar cheese on top. 5 Bake uncovered for about 25 minutes or until the eggs are just set.