Lunch Suggestions

Here are some ideas for lunch.

As always, read the labels on everything. Ingredients in commercially prepared foods sometimes change without warning.

For milk-restricted diets, use caution with deli meats. Often milk is used as a binder, or the meat is contaminated with cheese that has been sliced on the same machine.

Slice chicken breast thinly into rectangle shapes. Wrap each piece around a cherry tomato and attach with a toothpick.

Flatten four allowed refrigerator biscuits. Place ham in the center of each and roll the biscuit up. Place seam side down on ungreased baking sheet; bake 8 to 10 minutes at 400 degrees.

Combine melon balls (cantaloupe and honeydew) with cherry tomatoes and chicken chunks.

Add just enough tomato sauce to cooked pasta to add color and some flavor. Use a thermos to keep it warm.

Make a chilled pasta salad with your choice of pasta shape and color, the dressing of your choice, and one of the following combinations:

  • thinly sliced carrots, snow peas, cucumbers, and tomatoes
  • broccoli and tuna or ham chunks
  • zucchini, broccoli, cherry tomatoes, and lima beans or frozen green peas
  • chicken and snow peas
  • corn and lima beans

Mix thinly sliced cooked potatoes with crisp-tender peas and carrots. Add meat slices or bacon pieces.

Combine lettuce, apple chunks, kidney beans or chick peas, and tuna or chicken.

Mix rice, corn, and papaya or cantaloupe chunks. Chicken may be added, too.

Cut an apple into chunks; add pork cubes, seedless grapes, and celery slices.

Cut up vegetables, such as celery, carrots, broccoli, cauliflower, and cucumbers, and pack with a container of dressing or dip.

Pack taco salad ingredients (without the cheese) in separate containers, and let your child put them together at school

Pack miniature lamb, beef, or turkey meatballs in a thermos. Rice can be added if you wish.

Adapted from FAAN's booklet, Off to School with Food Allergies: A Guide for Parents. 

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