Best 15 Lunchbox Recipes

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CHOCOLATE CHIP AND COCONUT LUNCHBOX COOKIES



Chocolate Chip and Coconut Lunchbox Cookies image

A very decadent cookie with chocolate chips and coconut to make an energy snack for any time of the day.

Provided by Cheerios

Categories     Desserts     Cookies     International Cookie Recipes     Canadian Cookie Recipes

Time 30m

Yield 24

Number Of Ingredients 10

1 ½ cups all-purpose flour
1 ½ teaspoons baking powder
½ teaspoon baking soda
1 cup sweetened flaked coconut
1 cup chocolate chips
½ cup quick-cooking oats
½ cup roasted sunflower seeds
1 cup white sugar
½ cup butter, softened
2 eggs

Steps:

  • Preheat oven to 375 degrees F (190 degrees C). Grease a large baking sheet.
  • Mix flour, baking powder, and baking soda together in a bowl. Combine coconut, chocolate chips, oats, and sunflower seeds together in a separate bowl.
  • Stir sugar and butter together in a third bowl using a spoon to break up butter and create a paste with sugar. Beat eggs, 1 at a time, into butter mixture using electric mixer on medium speed until light and creamy.
  • Beat coconut mixture into creamed butter mixture until mixture is evenly combined. Mix flour mixture into coconut-butter mixture until dough is just combined. Drop small spoonfuls of dough onto the prepared baking sheet.
  • Bake in the preheated oven until cookies are lightly browned, about 10 minutes. Transfer cookies to a wire rack to cool completely.

Nutrition Facts : Calories 170.2 calories, Carbohydrate 22.2 g, Cholesterol 25.7 mg, Fat 8.7 g, Fiber 1.4 g, Protein 2.5 g, SaturatedFat 4.8 g, Sodium 99.7 mg, Sugar 13.4 g

LUNCHBOX HARVEST MUFFINS



Lunchbox Harvest Muffins image

These diminutive muffins make the rotation at least twice a week in my daughter's lunchbox. Although they are filled with plenty of good-for-you ingredients (whole-wheat flour, olive oil, apple and grated vegetables), they are moist and just sweet enough to ensure that they don't end up coming back home, which is the sad fate of many a salami sandwich.

Provided by Melissa Clark

Categories     easy, lunch, quick

Time 35m

Yield About 2 1/2 dozen mini-muffins (or 1 dozen regular muffins)

Number Of Ingredients 13

140 grams (1 1/8 cups) whole-wheat pastry flour
5 grams (1 teaspoon) baking soda
1 teaspoon ground cinnamon
1/4 teaspoon salt
2 large eggs
1/2 cup olive oil
1 tablespoon honey
70 grams (1/3 cup) packed dark brown sugar
1 small apple, grated, and juices reserved (1/2 cup)
1/2 cup grated carrots or butternut squash or parsnips
1/2 cup grated zucchini or beets
55 grams (1/3 cup) raisins
40 grams (1/2 cup) unsweetened shredded coconut

Steps:

  • Preheat oven to 350 degrees. Grease mini-muffin tins.
  • In a medium bowl, whisk together the flour, baking soda, cinnamon and salt.
  • In a large bowl, combine the eggs, olive oil, honey, brown sugar, grated apple and juices and grated vegetables.
  • Using a spatula, fold the dry ingredients into the wet mixture until just combined. Gently fold in the raisins and coconut.
  • Fill each muffin cup 3/4 of the way up, and bake for about 15 to 18 minutes for mini-muffins and about 20 to 22 minutes for regular muffins. The muffins are finished baking when an inserted toothpick comes out clean.

Nutrition Facts : @context http, Calories 79, UnsaturatedFat 3 grams, Carbohydrate 9 grams, Fat 5 grams, Fiber 1 gram, Protein 1 gram, SaturatedFat 1 gram, Sodium 54 milligrams, Sugar 4 grams, TransFat 0 grams

LUNCHBOX



Lunchbox image

Edna Scott, the owner of Edna's Club & Restaurant in Oklahoma City, came up with the lunchbox by accident while trying to make another drink, probably a boilermaker, according to her daughter Tammy Lucas. For such a low-brow cocktail, the instructions are very specific. The beer must be Coors Light, not another light beer. And the glassware must be ice cold. As for the orange juice, no need to squeeze it fresh. Store-bought juice is fine.

Provided by Robert Simonson

Categories     cocktails

Yield 1 drink

Number Of Ingredients 3

5 ounces Coors Light
1 shot (about 1 ounce) amaretto
Orange juice

Steps:

  • Place a glass mug, with a shot glass set inside it, in the freezer until ice cold, about 15 minutes.
  • Fill the frozen shot glass with amaretto, then fill the mug with the beer. Top the drink with a splash of orange juice, about 1/2 ounce.

LUNCHBOX BROCCOLI AND HAM SALAD



Lunchbox Broccoli and Ham Salad image

Pack your lunchbox with this quick and satisfying Ready Pasta macaroni salad full of broccoli, ham, cherry tomatoes, and hard-boiled eggs.

Provided by Barilla Canada

Categories     Trusted Brands: Recipes and Tips     Barilla Canada

Time 11m

Yield 2

Number Of Ingredients 9

1 pouch Barilla® Ready Pasta Cut Macaroni
2 tablespoons extra-virgin olive oil
Salt and pepper to taste
1 lemon, juiced
1 ½ cups cherry tomatoes, halved
1 ½ cups broccoli florets, cut into small pieces
½ cup sharp Cheddar cheese, shredded
1 cup cooked ham, julienned
2 hard-boiled eggs, chopped

Steps:

  • Tear corner of Ready Pasta pouch to vent. Heat in the microwave for one minute; place on a plate and let cool down.
  • Mix olive oil with salt, pepper, and lemon juice and divide into plastic to-go containers.
  • Add equal amounts of remaining ingredients to each container, including tomatoes, broccoli, cheddar cheese, ham, eggs, and pasta. Mix together with olive oil-lemon juice mixture and enjoy!

Nutrition Facts : Calories 745.1 calories, Carbohydrate 58.3 g, Cholesterol 279.5 mg, Fat 43.4 g, Fiber 7.6 g, Protein 36.3 g, SaturatedFat 14 g, Sodium 1424.3 mg, Sugar 3.8 g

LUNCHBOX HUMMUS VEGETABLE SANDWICH



Lunchbox Hummus Vegetable Sandwich image

A grown up way of doing a healthy sandwich ! The Tapenade (olive spread) is optional . Enjoy ---

Provided by missalexandrah

Categories     Lunch/Snacks

Time 15m

Yield 1 sandwich, 1 serving(s)

Number Of Ingredients 5

2 slices whole wheat bread
1/2 cup store bought hummus
2 tablespoons store bought tapenade (olive spread)
1/4 cucumber, thinly sliced
1 coarsely grated carrot

Steps:

  • Spread 1 slice whole wheat bread with half the mixture of hummus and tapenade (optional).
  • Do the same on the second piece of bread.
  • Top hummus and tapenade with the 1/4 cucumber thinly sliced and the 1 carrot coarsely grated.
  • This recipe makes 1 sandwich.

Nutrition Facts : Calories 378.8, Fat 13.9, SaturatedFat 2.2, Sodium 774.1, Carbohydrate 49.3, Fiber 13.3, Sugar 7.3, Protein 18

LUNCHBOX COOKIES



Lunchbox Cookies image

A whole grain cookie that has the goodness of chocolate chips in every bite to satisfy your chocolate craving.

Provided by Cheerios

Categories     Desserts     Cookies     Oatmeal Cookie Recipes

Time 30m

Yield 36

Number Of Ingredients 12

1 cup all-purpose flour
1 cup whole wheat pastry flour
1 cup quick-cooking oats
½ cup 5-grain hot cereal mix
1 ½ teaspoons baking powder
½ teaspoon baking soda
½ teaspoon salt
½ cup butter, softened
½ cup white sugar
½ cup brown sugar
2 eggs
½ cup chocolate chips

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Line baking sheets with parchment paper.
  • Whisk all-purpose flour, whole wheat pastry flour, oats, 5-grain cereal, baking powder, baking soda, and salt together in a bowl. Mix butter with white and brown sugar in a separate large bowl until mixture is smooth and creamy. Beat eggs into creamed mixture with an electric mixer until thoroughly combined. Gradually beat dry ingredients into moist ingredients to make a dough. Stir chocolate chips into dough. Drop batter by heaping teaspoonfuls onto prepared baking sheets, keeping cookies about 2 inches apart.
  • Bake in the preheated oven until cookies are lightly browned, about 10 minutes.

Nutrition Facts : Calories 94.3 calories, Carbohydrate 14.2 g, Cholesterol 17.1 mg, Fat 3.8 g, Fiber 0.8 g, Protein 1.6 g, SaturatedFat 2.2 g, Sodium 93.5 mg, Sugar 7.1 g

WEIGHT WATCHERS LUNCHBOX CURRIED CHICKEN PASTA SALAD



Weight Watchers Lunchbox Curried Chicken Pasta Salad image

This is a very flavourful, flexible recipe. If serving immediately, I add baby plum tomatoes but these can make the dressing thin if it's being stored before serving. If you cannot find korma powder, just use 1tbsp + 1tsp curry powder. I use penne for this recipe- if you are counting propoints, it's probably best to weigh the pasta to 150g as it varies so much by volume. This serves 4 as a smaller lunch portion or 2-3 as a main dinner dish.

Provided by Shuzbud

Categories     Lunch/Snacks

Time 25m

Yield 4 serving(s)

Number Of Ingredients 11

3/4 cup virtually fat free plain yogurt (200g)
4 tablespoons lowest fat mayonnaise
1 tablespoon korma curry powder
1 teaspoon curry powder (you choose the heat)
1 3/4 cups dry penne pasta (150g)
250 g cooked skinless chicken breasts (about 2 chicken breasts)
1 red bell pepper
1/2 cucumber
1 cup baby plum tomato (optional)
4 spring onions
1 handful fresh coriander (cilantro)

Steps:

  • Put the yoghurt and mayonnaise in a bowl and stir in the korma and curry powder.
  • Cook the pasta.
  • Meanwhile, dice the chicken breast meat, red bell pepper, cucumber and tomatoes (if using them). Finely slice the spring onions.
  • When the pasta is cooked, drain it thoroughly and pour cold water over it for a few minutes to cool it. Drain it again.
  • Add the pasta, chicken and vegetables to the bowl and stir well. Season with salt and pepper if desired.
  • Top with chopped fresh coriander/ cilantro (or if you like coriander as much as I do, mix some in, then sprinkle some more over the top)!

CHOCOLATE-COCONUT LUNCHBOX COOKIES



Chocolate-Coconut Lunchbox Cookies image

These gooey chocolate chip cookies with chewy coconut and raisins are perfect for the lunchbox or snack time.

Provided by Cheerios

Categories     Desserts     Cookies     Fruit Cookie Recipes     Raisin

Time 25m

Yield 24

Number Of Ingredients 10

1 ½ cups all-purpose flour
1 ½ teaspoons baking powder
½ teaspoon baking soda
1 cup white sugar
½ cup butter
2 eggs
1 cup medium shredded coconut
1 cup chocolate chips
½ cup quick oats
½ cup sultana raisins

Steps:

  • Preheat the oven to 375 degrees F (190 degrees C). Grease a large cookie sheet and set aside.
  • Combine flour, baking powder, and baking soda in a medium-sized bowl and blend well. Set aside.
  • Mix sugar and butter together using an electric mixer in a bowl to form a smooth paste. Add eggs 1 at a time and beat well after each addition. Beat in coconut, chocolate chips, oats, and raisins until thoroughly mixed and coated well.
  • Drop dough by teaspoons onto the prepared cookie sheet.
  • Bake in the preheated oven until lightly browned on top, about 10 minutes. Transfer cookies to a rack to cool completely before storing in a container.

Nutrition Facts : Calories 174.3 calories, Carbohydrate 23.1 g, Cholesterol 25.7 mg, Fat 9 g, Fiber 1.6 g, Protein 2.2 g, SaturatedFat 6.1 g, Sodium 93.9 mg, Sugar 14.5 g

LUNCHBOX GINGER COOKIES



Lunchbox Ginger Cookies image

A dozen of these cookies made a special 'teacher gift' for me from one of my second grade students. The best gift of all was when his mother sent the recipe to me one day. When cool, store in airtight container.

Provided by Busy Cook

Categories     Desserts     Cookies

Time 29m

Yield 36

Number Of Ingredients 13

cooking spray
¼ cup white sugar, or as needed
1 cup dark brown sugar
½ cup canola oil
¼ cup dark molasses
1 egg
2 ⅓ cups all-purpose flour
1 ½ teaspoons baking soda
1 teaspoon ground ginger
1 teaspoon freshly grated ginger
½ teaspoon ground cloves
¼ teaspoon salt
¼ teaspoon cayenne pepper

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Lightly coat 3 cookie sheets with cooking spray. Place white sugar in a small, shallow bowl.
  • Combine brown sugar, canola oil, molasses, and egg in a large bowl; beat with an electric mixer until blended.
  • Stir together flour, baking soda, ground ginger, grated ginger, cloves, salt, and cayenne pepper in a second bowl. Add flour mixture to the molasses-egg mixture. Blend well; dough will be quite thick. Dough may be refrigerated or shaped at this time.
  • Roll dough into 1-inch balls and roll lightly in white sugar. Place 2 inches apart onto prepared cookie sheets.
  • Bake in the preheated oven, 1 sheet at a time, for exactly 9 minutes. Cookies will still be soft, but will become crispy on the outside and chewy on the inside as they cool.

Nutrition Facts : Calories 94.4 calories, Carbohydrate 15.4 g, Cholesterol 4.5 mg, Fat 3.3 g, Fiber 0.2 g, Protein 1 g, SaturatedFat 0.3 g, Sodium 73.1 mg, Sugar 8.6 g

LUNCHBOX PIZZA QUESADILLA



Lunchbox Pizza Quesadilla image

Lunchbox food for kids! This is a simple lunchbox "pizza" that can be made 100's of different ways for your child. *Measurements are an estimation so use more or less to suit your tastes.

Provided by Jamie1094

Categories     Lunch/Snacks

Time 10m

Yield 1 Quesadilla Pizza, 1 serving(s)

Number Of Ingredients 4

2 -8 inches flour tortillas (small size to fit in lunchbox)
3 tablespoons spaghetti sauce or 3 tablespoons pizza sauce
1/4 cup shredded cheese (I like Monterey Jack, but use what you like)
8 slices pepperoni

Steps:

  • These are made just like any other quesadilla or grilled cheese sandwich.
  • Spray the bottom of a non-stick skillet with cooking spray and preheat.
  • When the pan is fairly hot place 1 Flour Tortilla in the pan.
  • Fairly quickly (because you want to get everything on before the bottom starts to brown) spread on a few tablespoons of sauce.
  • Then add a layer of Pepperoni (and anything else you like).
  • Then top with shredded cheese.
  • Top it off with the 2nd Flour Tortilla.
  • Just like any other quesadilla or grilled cheese let it brown then flip it over. If all of the cooking spray was absorbed you can spray on a little more, but you usually don't need to.
  • After both sides are browned and the insides are hot and melted take the "pizzas" out to cool.
  • Once cooled slice in 1/4 like a pizza and wrap snugly with plastic wrap or aluminum foil.
  • Tips and Ideas.
  • My son is not super picky so I made these in batches and freeze and then take them out the morning of school and pop into his lunchbox. It is usually thawed and yummy by lunch time. If you freeze them you need to let the cool completely first the wrap them separately in plastic wrap and then aluminum foil to prevent ice crystals from forming.

LUNCHBOX PASTIES



Lunchbox Pasties image

Make and share this Lunchbox Pasties recipe from Food.com.

Provided by Sonya01

Categories     Lunch/Snacks

Time 45m

Yield 12 pasties

Number Of Ingredients 9

1 small orange sweet potato, peeled, coarsely chopped
1 small carrot, peeled, finely chopped
1 desiree potato, peeled, finely chopped
1/2 cup frozen peas
125 g corn, rinsed, drained
1/2 cup coarsely grated cheddar cheese
2 eggs, lightly whisked
3 sheets ready-rolled frozen shortcrust pastry, just thawed
2 teaspoons sesame seeds

Steps:

  • Preheat oven to 240°C Line an oven tray with baking paper.
  • Cook sweet potato in a medium saucepan of boiling water for 10 minutes or until tender. Drain well. Transfer to a heatproof bowl. Use a fork to mash until smooth. Set aside to cool in bowl.
  • Cook carrot and potato in a medium saucepan of boiling water for 5 minutes or until tender. Drain well. Set aside for 5 minutes to cool slightly.
  • Add carrot mixture, peas, corn, cheese and 1 egg to sweet potato and stir to combine. Season with salt and pepper.
  • Use a 12cm-diameter pastry cutter to cut 12 discs from pastry sheets. Spoon vegetable mixture evenly among pastry discs. Brush edges of pastry lightly with remaining egg. Fold pastries in half to enclose filling. Use fingertips to gently press together to seal.
  • Place on the lined tray and lightly brush with remaining egg. Sprinkle with sesame seeds.
  • Bake in oven for 15 minutes or until golden brown and cooked through. Remove from oven and set aside to cool.
  • Once completely cooled, wrap in baking paper, and store in the fridge ready for the lunchbox.

Nutrition Facts : Calories 302.1, Fat 17.8, SaturatedFat 5, Cholesterol 40.2, Sodium 293.1, Carbohydrate 29.9, Fiber 3.1, Sugar 1.6, Protein 6.3

SPECIAL LUNCHBOX CHICKEN SALAD



Special Lunchbox Chicken Salad image

This is a simple little lunchbox version of chicken salad that I make on occasion. It is full of fruit and very flavorful, but not fattening. Serve with crackers and vegetable sticks.

Provided by MsSally

Categories     Lunch/Snacks

Time 5m

Yield 1 serving(s)

Number Of Ingredients 8

1 (5 ounce) can white chicken meat packed in water, drained well
1/2 medium apple, chopped
1 stalk celery, chopped
1 tablespoon raisins
1 tablespoon walnut pieces
1 tablespoon light mayonnaise
1/2 teaspoon curry powder
salt and pepper

Steps:

  • Mix all together and chill in fridge till lunch time. Enjoy.

Nutrition Facts : Calories 432.2, Fat 21.5, SaturatedFat 4.4, Cholesterol 76.1, Sodium 345.4, Carbohydrate 22.5, Fiber 3.5, Sugar 14.6, Protein 37.9

LUNCHBOX HARVEST MUFFINS



LUNCHBOX HARVEST MUFFINS image

Categories     Bread     Vegetable     Bake     Kid-Friendly     High Fiber     Healthy

Number Of Ingredients 13

140 grams (1 1/8 cups) whole-wheat pastry flour
5 grams (1 teaspoon) baking soda
1 teaspoon ground cinnamon
1/4 teaspoon salt
2 large eggs
1/2 cup olive oil
1 tablespoon honey
70 grams (1/3 cup) packed dark brown sugar
1 small apple, grated, and juices reserved (1/2 cup)
1/2 cup grated carrots or butternut squash or parsnips
1/2 cup grated zucchini or beets
55 grams (1/3 cup) raisins
40 grams (1/2 cup) unsweetened shredded coconut

Steps:

  • 1. Preheat oven to 350 degrees. Grease mini-muffin tins. 2. In a medium bowl, whisk together the flour, baking soda, cinnamon and salt. 3. In a large bowl, combine the eggs, olive oil, honey, brown sugar, grated apple and juices and grated vegetables. 4. Using a spatula, fold the dry ingredients into the wet mixture until just combined. Gently fold in the raisins and coconut. 5. Fill each muffin cup 3/4 of the way up, and bake for about 15 to 18 minutes for mini-muffins

LUNCHBOX SALAD FOR ONE OR TWO



Lunchbox Salad for One or Two image

This yummy light salad features carrots, kohlrabi and eggs as its main ingredients. I think it is the perfect little lunch and hope youll enjoy it as well! :)

Provided by Lalaloula

Categories     Lunch/Snacks

Time 13m

Yield 1-2 serving(s)

Number Of Ingredients 8

1 carrot, diced
1 kohlrabi, diced
2 eggs
1 teaspoon dill weed, dried
1/2 teaspoon ground chili pepper
1/2 teaspoon fresh ground pepper
75 g plain yogurt (I use low-fat)
90 g feta, diced (I use low-fat)

Steps:

  • Place carrots, kohlrabi and eggs in a small casserole, cover with water and bring to a boil. Let simmer for about 8 minutes or until veggies are done, but still firm. Drain.
  • In a big bowl mix together kohlrabi, carrot, feta and spices. Add yoghurt and mix well.
  • In a separate bowl mash eggs with a fork (of course youve peeled them beforehand). Add to the salad. Mix well.
  • Enjoy.

BETTY'S PROTEIN PACKED LUNCHBOX BARS



Betty's protein packed lunchbox bars image

Caramely, sweet, chewy, filled with nuts and seeds and totally delicious! These bars are prefect for lunch boxes, days out and about and for those who love sports. I make these for road trips and days when my boys go bike riding. Can be made nut free for those with nut allergies.

Provided by Betty Bramanis

Categories     Nuts

Time 40m

Number Of Ingredients 4

1 tin sweetened condensed milk
2 c rolled oats (not quick or instant)
2 1/2 c nut or seeds of your choice (such as: sunflower seeds, pepitas, sesame seeds, flax seeds, almonds, walnuts, pecans, brazil nuts) **note: nuts should be chopped before being measured
1/2 tsp cinnamon

Steps:

  • 1. Grease and line a brownie style tray and pre-heat oven to 150oC/300oF.
  • 2. In a large bowl mix everything well and pour into the prepared pan. Spread out and push down using the back of your spatula or spoon (you want it compressed).
  • 3. Bake in the prepared oven for about 30 minutes or until golden (take care as it can go from golden to brown quickly). Cool in the tin. When cold, slice and store in a container. DO NOT refrigerate.

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