In the Lunch Box

The children and I made up a chart listing their favorite ingredients and posted it on the refrigerator. We use this chart to create their lunch menus. I have also encouraged my kids to try new foods. Sometimes, they are pleasantly surprised.

This system has helped us come up with inventive, healthy, simple and yummy school lunches. Here are some of our tricks. With any luck, they'll help you make better school lunches, too.

• Miniature heroes served in hot dog rolls are a big hit.

• Leftover rice salad makes a wonderful filling for pitas. Whenever you prepare rice, make extra.

Toss this with a tablespoon or two of corn or olive oil and refrigerate it. Vegetables, raisins, chopped mint, and dressing can be added later.

• We grill vegetables over the backyard grill or in a 450-degree oven. Toss them with olive oil, salt, pepper, and some dried thyme, or minced fresh parsley or basil, before cooking.

Stored in the refrigerator, they can be and added to sandwiches with mozzarella, Cheddar, or a simple salad dressing.

• Roll refried beans, lettuce, and cheese in a flour tortilla or pack all three into a pita. Wrapped in foil and heated, they will stay warm until lunchtime.

• Tuna spread can be made from mixing tuna, mayonnaise, and pickles in a food processor.

• Combine peanut butter, honey and toasted sunflower or sesame to use as a sandwich filling.

• Salad dressing added to sandwiches enlivens the taste of greens and is a nice change from mustard and mayonnaise.

We hope these sandwich fillings make your children's lunches easier to pack and lighter on the way home, too.