What Are Some Dairy-Free and Low-Carb School Lunch Ideas?

[Pampered_Marcia]

I've got a great opportunity to go to a recipe swap with a group of local moms. I just moved to the area, and I'm looking to meet new friends and customers. Plus, this is perfect timing with school starting again!

The theme is saving money and fun, quick ways to *jazz* up your lunchboxes.

I was wondering if anyone has ideas or recipes that they would be willing to share?

Thanks Everybody!

 

[jrstephens]

Use the mini-chillzane bowl for keeping things like salads cold for kids lunch.

I had a whole "Back To School" Email I got from someone the other day and sent out that had a bunch of PC tips, but I cannot find it anywhere on my computer. I guess I did not keep a copy for myself, and I cannot remember hardly anything it said!

 

[soonerchef]

Press N Seal is great for PB&J or you could use the Kid's Cutters for shaped sandwiches. Cut cheese with the Creative Cutters, that's all I can think of for now..

 

[PCGINA]

I like to use teh Creative Cutters and encourage the "kids" to make their own lunchables.

At least this way they know what they are going to be eating and moms can regulate what they are putting in their lunchboxes by setting up a work station to do so. AND - the kids are making their own lunches... YOU aren't!!

I use the Mini Tart pan to make small "snacks" (Mini Dutch Apple Pies) for lunch time. Mini muffins.....Kids like helping with the Tart Shaper too. I make cheesy quiches (more cheese & ham than eggs) and my grandson sucks them down...

And of course (like SoonerCHef said) you can't beat the Press & Seal for PBJ's

 

[agw]

I've been having to brainstorm for this myself! I've been trying to make whole family dietary changes. It hasn't been easy - especially for lunches! My daughter has been diagnosed with a milk allergy, so we REALLY need to steer clear of dairy in all forms. She also has show sensitivity to refined carbs (eczema), so we have to steer clear of chips, breads, crackers, etc.

To keep cold food cold, I use a pint-sized bottle of water that I freeze overnight. I use the same bottle several times, and fill it about 1/2 to 2/3 of the way, freeze it, and add water just before packing. This gives my daughter a nice, cold drink as well as keeping her lunch safely edible.

As for what I put in it - wraps. The new Ultimate Mandoline is my new best friend these days, as are the cutting boards and knives. I also put in cut, raw veggies with some sort of dipper.

jicama (slice with UM for thin, dippable slices)
daikon radish (same as jicama)
cucumber (same as jicama)
celery (cut into bias-cut bite-sized pieces for easy dipping and eating)
carrots (sticks maybe?)
peppers (creative cutters for fun-shapes)

I'm working on more for my daughter, but that's what I use so far!