Here we are, finishing the second week of school and while I am delighted to get back into the routine, I’ve exchanged those lazy summer mornings for a 6 am kitchen call time to begin breakfast and lunch preparation. Top of mind for me lately is getting my kids, and the whole family actually, to eat more fruit and vegetables at meal time and less processed snacks. I try to eat and cook low-fat (with a few reasonable splurge opportunities here and there), so my other goal is to teach my kids healthy eating habits. With that in mind, here are some lunch box ideas.

I am a big fan of Greek yogurt. The best thing about Greek yogurt is its creamy texture, especially in the nonfat category. The second best thing about Greek yogurt is its high protein content which makes it filling. And there is so much you can do with it! I make a “faux” ranch (franch?) dressing and serve it in the lunch box as a dip for vegetables. Using my favorite brand, Fage Total 0%, I stir in dried dill and a bit of garlic salt. (I make a fancier, homemade version, but not at 6 am.) It is great as a fruit dip, too. Stir in a bit of strawberry preserves or lime zest and honey, then serve with a kabob of fruit. Blend with nut butters like peanut or cashew as a dip for apples. I love, love, love Greek yogurt. It’s pricey, but so worth it.

Think veggies instead of chips, as a “side” option. This year I am experimenting with sugar snap peas as a dipper for my faux ranch. Eaten raw they are sweet and offer a loud, zippy crunch. I am testing snow peas along with the usual carrot sticks. My kids aren’t big on celery, but maybe they’d get a kick out of dipping a leaf of Belgian endive. Who knows, there might be some novelty to that. For healthy food as diversion, try edamame in shell. And salad is a breeze to pack. Those triple washed boxes of baby spinach sure are handy. My fifth grader likes strawberries on her salad, then we pack a small container of low-fat balsamic dressing.

In addition to the yogurt concoction, hummus is a great dip for vegetable sticks or pita chips. Of course there’s the obvious pita sandwich, but also try hummus instead of mayonnaise for a sandwich that packs a satisfying, nutritious punch. Get your kid involved in the decision making, and the building of pitas and sandwiches.

Quick bread sandwiches. If your kids like banana bread, you can’t beat a banana bread and peanut butter sandwich. Or try carrot, pumpkin or zucchini bread with low-fat cream cheese, and feel great that they are getting some vegetables too. I suggest searching the Internet for healthy versions of these classics.

Soups. Homemade, broth-based soups are so satisfying and healthy, especially when loaded with vegetables. I am trying to get into the habit of making soup once a week for dinner. Any remaining soup is available for the thermos.

Whole grain grilled cheese or quesadilla. This one is so obvious, but  sounded weird to me when I first heard it years ago as my oldest began preschool: packing a quesadilla or grilled cheese (which would be cold by lunchtime — yuck). However, my kindergartner doesn’t seem to mind.

What I am most excited about is that my fifth grader has developed quite an interest in making her lunch, and enjoys assisting me in the kitchen. It’s true what I’ve heard time and time again: encouraging and enlisting kids as sous chefs in the kitchen exposes them to new and different foods, like vegetables they might not have eaten had they not helped in the preparation. And it allows for many teachable moments regarding healthy eating.

For more lunch box ideas, check out The Lunch Box Idea Exchange at Bettina Elias Siegel’s well-written and informative blog. Siegel is freelance magazine writer, mom and former lawyer who serves on a parent advisory committee (PAC) for Houston Independent School District Food Services. At The Lunch Tray, she writes about kids and food.

And readers, feel free to share any lunch box ideas in our comments section below. -alyce eyster