No More Soggy Sandwiches: 18 Hot School Lunches Kids Actually Eat When It Gets Cold Outside
When the mornings turn cold, a warm lunch can make a child’s whole school day better. Opening a little jar of steaming soup or mac and cheese at noon feels like a hug from home. Hot school lunches do not have to be hard, either. Most of these use leftovers or take about five minutes in the morning. Here is the simple trick moms use to keep food hot until lunch, and the warm meals that come home with an empty thermos..
Hot school lunches start with classic chicken noodle soup
Chicken noodle soup is the friendliest thermos lunch there is. It is mild, warm and easy to eat with a spoon, and most kids already love it. Make a pot on Sunday and you have lunches for days. Pack the noodles a little underdone so they do not get mushy by noon. Did your mom ever pack soup for you on a cold day?
You will need: 1 tablespoon butter, 1 small onion diced, 2 carrots sliced, 2 celery stalks sliced, 6 cups low-sodium chicken broth, 2 cups shredded cooked chicken, 1 1/2 cups small egg noodles, 1/2 teaspoon dried thyme, salt, pepper, parsley.
How to make it: Melt the butter and cook the onion, carrots and celery 6 minutes. Add the broth and thyme and simmer 10 minutes. Add the noodles and cook 2 minutes less than the package says. Stir in the chicken and season. In the morning, reheat until steaming hot and pour into a preheated thermos.
The preheat trick that keeps hot school lunches warm until noon
This tiny step makes all the difference. USDA food safety advice is to fill an insulated container with boiling water, let it stand a few minutes, empty it, then add piping hot food and keep the lid closed until lunch. Hot food should stay at 140 degrees F or above. A cold thermos steals the heat from food in minutes, so never skip this part. Did you know this trick, or is it new to you?
You will need: 1 insulated food jar (10 to 16 ounces is a good size for kids), boiling water from a kettle, the hot food, a small spoon or fork, a napkin.
How to make it: Boil water and pour it into the empty thermos. Close the lid and let it stand while you heat the food, about 5 minutes. Heat the food on the stove or in the microwave until it is steaming hot all the way through. Pour out the water, add the food right away and close the lid tightly.
Hot school lunches kids ask for: mac and cheese with peas
Mac and cheese is the number one request in many lunch boxes, and a handful of peas adds color and a little nutrition without a fight. The secret for the thermos is a little extra milk, because pasta keeps soaking up sauce as it sits. It will still be creamy at noon. Would your kids eat the peas, or pick them all out?
You will need: 8 ounces elbow macaroni, 2 tablespoons butter, 2 tablespoons flour, 1 3/4 cups milk, 2 cups shredded cheddar, 1/2 cup frozen peas, salt, pinch of paprika.
How to make it: Cook the pasta and drain. Melt the butter, whisk in the flour for 1 minute, then slowly whisk in the milk and simmer until thick. Stir in the cheese until smooth. Add the pasta and peas and season. In the morning, reheat with a splash of milk until steaming and pack in a preheated thermos.
Hot school lunches with beans: mild turkey chili
Chili is a great thermos lunch because it holds heat well and gets better overnight. This version is mild, with lean turkey and two kinds of beans for fiber and staying power. Pack a little bag of shredded cheese and a few crackers on the side so kids can add their own toppings. Quick poll: A) cheese on top, B) crackers crushed in, C) both?
You will need: 1 tablespoon oil, 1 small onion diced, 1 pound ground turkey, 2 teaspoons mild chili powder, 1 teaspoon cumin, one 15-ounce can tomato sauce, one 15-ounce can kidney beans, one 15-ounce can pinto beans, 1 cup corn, 1 cup broth, salt.
How to make it: Cook the onion in oil 4 minutes, then add the turkey and brown it. Stir in the spices for 1 minute. Add the tomato sauce, drained beans, corn and broth. Simmer 20 minutes. Cool and refrigerate in portions. Reheat until bubbling in the morning and pack in a preheated thermos.
Veggie fried rice with egg
Fried rice is the best use of leftover rice, and it tastes great warm at lunch. Frozen peas and carrots make it quick, and scrambled egg adds protein. Use low-sodium soy sauce to keep the salt in check. It is one of the most fun hot school lunches and a nice change from pasta and sandwiches. Does your family order fried rice every time you get takeout?
You will need: 2 cups cold cooked rice, 1 tablespoon oil, 1 cup frozen peas and carrots, 2 green onions sliced, 2 eggs beaten, 1 1/2 tablespoons low-sodium soy sauce, 1/2 teaspoon sesame oil.
How to make it: Heat the oil in a skillet and cook the peas and carrots 3 minutes. Add the rice and stir-fry until hot. Push it aside, scramble the eggs in the empty space, then mix everything together with the soy sauce, sesame oil and green onions. Reheat in the morning until steaming and pack.
Hot school lunches that feel special: mini meatballs in marinara
A thermos of mini meatballs feels like a special treat, and they are easy to stab with a fork. Make a batch on the weekend and freeze half. Add a little extra sauce so they stay juicy. Pack a small piece of garlic bread or a roll on the side for dunking. Is your kid a meatball fan or a pasta fan?
You will need: 1 pound ground beef or turkey, 1/3 cup breadcrumbs, 1 egg, 1/4 cup grated Parmesan, 1 teaspoon Italian seasoning, 1/2 teaspoon garlic powder, salt, 2 cups marinara sauce.
How to make it: Heat the oven to 400 degrees F. Mix everything except the sauce and roll into 1-inch balls. Bake on a lined sheet pan 15 minutes. Simmer the meatballs in the marinara for 5 minutes. In the morning, reheat until the sauce bubbles and the meatballs are hot through, then pack.
Cheese tortellini in broth
This might be the easiest of all the hot school lunches. Cheese tortellini cook in a few minutes right in seasoned broth, and kids love fishing out the little pasta pockets. Add spinach or peas if they will eat them. Pack a little Parmesan in a small container to sprinkle on top. Would you eat this for lunch yourself?
You will need: 3 cups low-sodium chicken broth, 1 cup refrigerated cheese tortellini, 1/2 cup baby spinach or frozen peas, 1 small carrot grated, pinch of Italian seasoning, grated Parmesan.
How to make it: Bring the broth and carrot to a boil with the seasoning. Add the tortellini and cook 3 minutes, a little less than the package says. Stir in the spinach or peas. Ladle into a preheated thermos while boiling hot and close the lid. Pack Parmesan on the side.
Butter noodles with broccoli
Some kids just want plain noodles, and that is okay. This version keeps it simple but sneaks in tiny broccoli florets and a little Parmesan. Toss the noodles with extra butter and a spoon of broth so they stay loose and warm. It is a great pick for picky eaters who are nervous about new foods. Is your child a plain noodle kid?
You will need: 6 ounces small pasta like rotini or bowties, 1 cup small broccoli florets, 2 tablespoons butter, 2 tablespoons chicken broth, 1/4 cup grated Parmesan, pinch of garlic powder, salt.
How to make it: Cook the pasta, adding the broccoli for the last 2 minutes. Drain and toss with the butter, broth, Parmesan and garlic powder. Refrigerate overnight. In the morning, reheat with another spoon of broth until steaming and pack in a preheated thermos.
Black bean and corn quesadilla bites
Quesadilla wedges stay warm and melty in a preheated thermos, and they are easy to eat with little hands. Black beans and corn add fiber and a little sweetness. Pack a small cup of salsa or sour cream for dipping. They also reheat well in a toaster oven in the morning. Dip or no dip?
You will need: 4 small flour tortillas, 1/2 cup black beans rinsed and mashed a little, 1/3 cup corn, 1 cup shredded cheddar or Monterey Jack, pinch of cumin, salsa for dipping.
How to make it: Spread the beans on 2 tortillas, sprinkle with corn, cumin and cheese, and top with the other tortillas. Cook in a dry skillet 2 to 3 minutes per side until golden and melted. Cut into small wedges. Reheat in the morning until hot and pack upright in a wide preheated thermos.
Chicken and rice soup
Among hot school lunches, chicken and rice soup is gentle, filling and perfect for kids who do not love noodles. Rice keeps soaking up broth as it sits, so add an extra splash before packing. A squeeze of lemon makes it taste fresh. For more cozy bowls, try our comfort soups that taste like a warm hug. Rice or noodles at your house?
You will need: 1 tablespoon olive oil, 1 small onion diced, 2 carrots diced, 1 celery stalk diced, 6 cups low-sodium chicken broth, 1/2 cup long grain rice, 2 cups shredded cooked chicken, salt, pepper, lemon.
How to make it: Cook the vegetables in oil 5 minutes. Add the broth and rice and simmer 15 minutes until the rice is tender. Stir in the chicken and season with salt, pepper and a squeeze of lemon. Reheat portions in the morning with extra broth until steaming and pack.
Pasta with hidden veggie sauce
Blend carrots, red pepper and spinach right into the tomato sauce, and most kids never know. It is a smart way to add vegetables to hot school lunches without a battle at the table. Make a big batch and freeze the sauce in small portions. Have you ever hidden vegetables in a sauce? Did anyone notice?
You will need: 8 ounces small pasta, 1 tablespoon olive oil, 1 small onion, 1 carrot, 1/2 red bell pepper, 1 cup baby spinach, 2 cloves garlic, one 24-ounce jar marinara, grated Parmesan.
How to make it: Chop the vegetables and cook in the oil 8 minutes until soft. Add the garlic and marinara and simmer 10 minutes. Blend until smooth. Toss with the cooked pasta. Reheat in the morning with a splash of water until steaming and pack with Parmesan on top.
Breakfast for lunch: warm oatmeal with apples
Breakfast for lunch is a fun twist on hot school lunches, and warm oatmeal with cinnamon apples tastes like apple pie in a cup. Oats are a whole grain that may help keep kids full through afternoon classes. Pack a small bag of granola or nuts on the side for crunch, if the school allows nuts. Would your kids love breakfast for lunch?
You will need: 1 cup old-fashioned oats, 2 cups milk, 1 apple peeled and diced, 1 tablespoon butter, 1 to 2 tablespoons maple syrup or brown sugar, 1/2 teaspoon cinnamon, pinch of salt.
How to make it: Cook the apple in the butter with the cinnamon for 4 minutes until soft. Add the milk, oats and salt and simmer 5 minutes, stirring, until creamy. Stir in the syrup. Add a splash more milk before packing, since oats thicken as they sit. Pack very hot in a preheated thermos.
Ramen made healthier with egg and spinach
Kids love ramen, and a few easy swaps make it a better lunch. Use half the seasoning packet or low-sodium broth, then add a soft egg, spinach and a few frozen vegetables. Break the noodles into short pieces so they are easier to eat from a thermos. Is ramen a favorite at your house?
You will need: 1 package instant ramen noodles, 2 cups low-sodium chicken broth, 1/2 seasoning packet or 1 teaspoon low-sodium soy sauce, 1/2 cup frozen mixed vegetables, a handful of spinach, 1 egg, 1 green onion sliced.
How to make it: Bring the broth to a boil with the seasoning and vegetables. Add the broken noodles and cook 2 minutes. Stir in the spinach. Beat the egg and drizzle it in while stirring, cooking 1 minute until fully set. Pour into a preheated thermos while boiling hot and top with green onion.
The coziest of all hot school lunches: tomato soup with grilled cheese dippers
The ultimate cold-day combo. Pack creamy tomato soup in the thermos and grilled cheese strips wrapped in foil, so kids can dunk at lunch. The sandwich will not be crispy, but it will still be warm and cheesy and very loved. Tip: cut it into sticks so it fits in the soup. Do your kids dunk or eat them separately?
You will need: One 28-ounce can crushed tomatoes, 1 tablespoon butter, 1 small onion diced, 1 cup low-sodium chicken or vegetable broth, 1/3 cup milk or cream, pinch of sugar, salt. For dippers: 2 slices bread, butter, 1 slice cheddar.
How to make it: Cook the onion in the butter 5 minutes. Add the tomatoes, broth and sugar and simmer 15 minutes, then blend smooth and stir in the milk. Make the grilled cheese, cut into sticks and wrap in foil. Pack the soup steaming hot in a preheated thermos.
Beef and broccoli with rice
This takeout favorite is one of the best hot school lunches for big kids and teens with big appetites, and it reheats beautifully. Thin slices of beef and broccoli in a slightly sweet sauce over rice. Use low-sodium soy sauce and keep it mild. Pack it with the rice on the bottom so the sauce soaks in. Takeout night at home, then lunch tomorrow?
You will need: 8 ounces flank steak thinly sliced, 1 tablespoon cornstarch, 1 tablespoon oil, 2 cups broccoli florets, 2 cloves garlic, 3 tablespoons low-sodium soy sauce, 1 tablespoon brown sugar, 1/3 cup water, 2 cups cooked rice.
How to make it: Toss the beef with the cornstarch. Sear in hot oil 2 minutes and set aside. Add the broccoli and water, cover and steam 3 minutes. Add the garlic, soy sauce and sugar, then the beef and simmer until glossy. Reheat in the morning until steaming and pack over hot rice.
Loaded mashed potato bowl
Think baked potato bar, but in a thermos. Creamy mashed potatoes topped with broccoli and cheese, plus a little shredded chicken or ham for protein. It is soft, warm and very comforting on a gray school day. Leftover mashed potatoes from dinner work perfectly. What topping would your kids pick: cheese, broccoli or bacon bits?
You will need: 2 cups mashed potatoes, 1/4 cup milk, 1/2 cup small steamed broccoli florets, 1/2 cup shredded cheddar, 1/2 cup diced cooked chicken or ham, sour cream for the side.
How to make it: Reheat the mashed potatoes with the milk until steaming and smooth. Stir in the chicken or ham and the broccoli until hot. Spoon into a preheated thermos and top with cheddar so it melts by lunch. Pack sour cream in a small container on the side.
Chicken pot pie soup
All the comfort of chicken pot pie in a spoonable soup. Creamy broth, chicken, potatoes, peas and carrots, with a few buttery crackers on the side instead of a crust. It is cozy and filling enough for kids with after-school sports. Make it on Sunday and pack it all week. Crackers in the soup or on the side?
You will need: 2 tablespoons butter, 1 small onion diced, 2 carrots diced, 1 medium potato diced, 3 tablespoons flour, 3 cups low-sodium chicken broth, 1 cup milk, 2 cups diced cooked chicken, 1 cup frozen peas, 1/2 teaspoon thyme, salt, crackers.
How to make it: Cook the onion, carrots and potato in the butter 6 minutes. Stir in the flour, then slowly add the broth and milk. Simmer 15 minutes until the potatoes are tender and the soup thickens. Add the chicken, peas and thyme and season. Reheat until steaming and pack with crackers on the side.
What to pack on the side: fruit, veggies and cheese
A hot main is only half the lunch. Round it out with something fresh and crunchy: apple slices, clementines, grapes cut in half for younger kids, baby carrots, cucumber rounds, cheese cubes or a yogurt. Let kids help choose, and they are more likely to eat it. Which of these hot school lunches will you pack first this week?
You will need: Apple slices tossed in a little lemon juice, clementines, halved grapes, baby carrots, cucumber rounds, snap peas, cheese cubes or string cheese, plain yogurt with berries, whole grain crackers.
How to make it: Wash and cut fruit and vegetables on Sunday and store them in small containers. Toss apple slices with lemon juice to keep them from browning. Each morning, pack one fruit, one vegetable and one protein or dairy side next to the thermos. Add an ice pack for the cold sides.
