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Packed to go back! Easy lunch ideas for the whole family, whether headed to classroom or cubicle.

Easy lunchbox solutions for the little ones

Kids’ Carnival Lunch

Little kids will love fairground fun! Swap sliced bread for a hot dog bun slicked with ballpark mustard, then tuck in homestyle roast ham and sliced cheese. Add a small tub of popcorn and fish-shaped crackers. Then, make “candy apples”! Core an apple and cut into thick wedges, slicing off ends. Insert a wooden stick into the top of each wedge. Wrap in foil. Pack a bit of caramel syrup or honey in a small tub for dipping.

Dunking Lunch

Bake up a few extra chicken strips (plant-based or meat) at suppertime so they’ll double as a handy lunch next day! Slice celery, little cucumbers, peppers or carrots into sticks, too. Add cheese strings and bread cut into “soldiers.” Pack a little tub of hummus for dunking each bite.

Tasty tips from takeout for older kids’ brown bags

One-Bowl Ramen Salad

Did you know that dry ramen in packets is precooked? A DIY dressing turns it into a lunch salad. In a large bowl, mix together 2 tbsp each vegetable oil and white vinegar, 1 tbsp each liquid honey, soy sauce and water, 1/4 tsp (1 mL) garlic powder, plus salt and pepper to taste. Roughly crush packet of ramen noodles (85 g) inside the closed bag. Remove the spice packet, then add noodles into dressing, tossing to coat. Add tasty fixings (think leftover Nagano® Pork Tenderloin, sliced cucumber, carrots, green onion, a sprinkling of sesame seeds).

Fast Pizza Crescents

Pack a pizza punch with crescent roll dough from the chill case. Brush the dough triangles with your pick of Compliments Tomato Sauce, top with Piller’s Pepperoni or Maestro Genoa Salami, shredded cheddar-mozzarella cheese and diced peppers. Roll up and bake according to package instructions. Tastes great warm or chilled for packed lunches!

Quick tricks with leftovers and freezer staples to lift your office lunch

Quick Steak and Noodles in Lettuce

Don’t skip this one when you’ve got leftover Sterling Silver® top beef sirloin. Place 100 g rice vermicelli in a heatproof bowl; pour in boiling water to cover noodles. Untangle using two forks. Soak until tender, about 2 min. Drain and rinse with cold water. Fill iceberg or lettuce leaves with noodles and leftover sliced steak. Top with toasted cashews, if you like. Separately pack this simple DIY dressing to spoon over before eating: equal parts balsamic vinegar, soy sauce and olive oil, plus a pinch of salt and pepper. Raise the lunch stakes!

Easy Spanish-Inspired Potato Tortilla

Easy Spanish-Inspired Potato Tortilla

Hash brown patties from the freezer are the secret to a tasty potato tortilla in less than 20 min. Pack chilled tortilla wedges alongside prosciutto, olives and green salad for a midday meal that feels a bit special. In a bowl, using fork, beat together 4 eggs, 1 tbsp (15 mL) olive oil and big pinch each salt and pepper. Drizzle olive oil into a 7- or 8-in. (18 or 20 cm) non-stick skillet over medium heat. Cook 1/2 cup (125 mL) sliced onion until soft; add to egg mixture. Crumble in 4 thawed hash brown patties. Mix well; let stand for 5 min. Swirl more oil in the pan over medium heat. Scrape in hash brown mixture, patting flat. Cover and cook until bottom is deeply golden and centre is set, about 10 min. Cover skillet with large plate; flip to release tortilla onto plate. Add more oil to pan, if needed. Slide tortilla back into pan over medium heat to brown other side, about 3 min. Get your knife and fork ready!

For more fresh fall inspiration


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