I roast vegetables in the beginning of the week in big batches (always broccoli and usually carrots too) and then keep them in the fridge labeled with the name and date. Easy to just put one serving into his box each morning (minus Monday which is when I usually go to the store). I also try to make healthy-ish muffins each week to have for breakfast, snack, lunch, etc. I keep half out in a bag and then freeze the other half. See below for those recipes.
Not pictured: one day a week I do either Trader Joe's chicken nuggets or Annie's macaroni and cheese in a thermos. I make it right before we leave for school and it stays warm in the Foogo thermos (for up to 5 hours). They have a microwave in the classroom but H says the food is warm enough to eat without heating it up again.
The first photo is using the PBKids containers, the rest are EasyLunchboxes
|Grilled cheese with spinach (I just cut up a few pieces of baby spinach so he's getting used to "green" in his sandwiches/food), broccoli, banana|
|deli meat and cheese tortilla roll up, spinach cake mini muffin, peach|
|quesadilla, carrot coins, peach|
|hummus sandwiches, cheese and crackers (he didn't eat the cheese), peach|
|Sunflower butter and banana bites (banana dog bites), freeze dried mango, snap pea crisps|
|snap pea crisps, blueberries and raspberries, hummus sandwich|
|Deli meat and cheese tortilla roll ups, broccoli, raspberries|
|Sunflower butter bran muffins were AMAZING! H had these in his lunch on days I wasn't there in the morning. I had them and the parents had them too.|
|Spinach cake mini muffins are delicious. You can't taste the spinach. They are sweetened with applesauce (unsweetened kind) and vanilla.|