Lunches Without Limits


Ann Cooper and Lisa Holmes offer lots of ideas for packing interesting and healthful school lunches and snacks.

Here are a few suggestions:

Make a mini-taco lunch using baked tortilla chips, seasoned chicken, shredded cheese and guacamole.

Cut whole-wheat pita bread into triangles and put those in a lunch box with home-cooked meats, cheese, veggies and hummus.

Stuff a salad in a pita; keep the dressing on the side to be added later.

Make a sandwich on whole-grain bread with grilled vegetables and goat cheese.

Skip the bread and use Boston Bibb lettuce leaves as sandwich wrappers.

Try cashew or almond butter and honey on 12-grain bread.

Portioned containers of organic yogurt are terrific snacks for kids.

Pop popcorn the old-fashioned way, instead of using the microwave versions, many of which are loaded with trans fats. Try sprinkling with olive oil and salt.