School is back in session, and if your kids pack a lunch, you’ll be making lots of lunches between now and May! Keep lunch healthy and interesting without having to spend a lot of time in the kitchen with these fun and creative ideas.

Involve your kids

Have a discussion with your child about what foods they would like to have for lunch this year. Make a list of options to rotate through throughout the year. Older kids can even pack their own lunches from the agreed-upon choices, taking the load off of mom and dad!

Stock your freezer

I always like to have a stockpile of premade options in my freezer for quick and easy meals. When one favorite is running low, I find time in my schedule to whip up another batch to replenish and maintain the supply. Some of our favorites are veggie burgers, muffins, and meatballs

Do some advance prep

Find a window in your schedule when you can spend a little time getting ready for the week.

Make a big batch of hummus to serve with different veggies or crackers.
Cut up a bunch of bell peppers, carrots, and broccoli florets to use in lunches all week.
Make quesadillas in advance. Just be sure to let them cool completely on a wire rack after cooking, which keeps the tortillas from getting soggy. Once they’re cool, cut them into wedges and store them in the fridge for up to 3 days. My family enjoys them cold, straight out of the lunchbox. We like to fill them with cheese (of course), mashed sweet potato, and black beans (see recipe below).

Choose nutrient-rich convenience products

I always keep single-serving milk boxes on hand as a convenient way to add a serving of dairy to my kids’ day. They love having them, and real milk is naturally nutrient-rich like no other beverage. Most of us have heard about the research linking dairy intake to improved bone health, especially in children and adolescents, but milk also provides 13 essential nutrients, like vitamin D, zinc, selenium, and protein that are vital to a healthy immune system, so it’s a great addition to any lunch.

Look for other items that require little to no prep, like individual yogurt pouches or tubes, string cheese, applesauce cups, natural peanut butter cups, small boxes of raisins, and whole-grain crackers. These items can complete a meal alongside a more substantial main dish, or they can even make a complete meal when planned carefully.

Cheddar-Sweet Potato Quesadillas

Makes 4 servings

4 (8-inch) whole wheat tortillas
¾ cup mashed sweet potatoes
1 ⅓ cups shredded Cheddar cheese
½ cup drained and rinsed canned black beans

Heat an electric griddle or large nonstick skillet to medium heat.
Arrange tortillas on a large cutting board. Spread sweet potatoes evenly over one-half of each tortilla; top with cheese and black beans. Fold tortillas in half over filling.
Coat the griddle or skillet with cooking spray. Cook quesadillas for 2 to 3 minutes on each side or until golden brown and cheese melts.
Transfer quesadillas to a wire rack and cool completely. Cut into wedges.

Jessica Ivey is a Registered Dietitian and chef with a passion for teaching people to eat healthy for a happy and delicious life. She loves spending time in the kitchen creating original recipes to help busy families eat well and enjoy more meals together. Jessica lives in Birmingham, Alabama, with her husband, two toddlers, and dog.

Some of the best lessons about dairy happen when agriculture comes directly into the classroom. Local partners from 4-H, FFA, Farm Bureau, and other agricultural organizations help students connect what they eat and drink every day to the farms and people behind it. Dairy Farmers and local ag educators were asked to share how they bring dairy to life for students, the farm facts kids love most, and their advice for helping the next generation learn more about dairy.