One Recipe, Two Meals: Easy Lunches For You and the Kids

No need to make separate meals for each person in your family. There are many lunch recipes your children will eat and you can enjoy, too. 

For you: This Greek-style salad features parsley topped with homemade chicken salad and pita chips.

For the kids: Serve reserved 5 pita chips with remaining ½ cup chicken salad and English cucumber slices, if desired.

For you: Top bread with a cashew spread, sprouts, radishes, avocado, arugula, and more to make this fresh and flavorful sandwich.

For the kids: Spread reserved 2 tablespoons cashew spread over 2 (1-ounce) slices toasted whole-wheat bread (1 tablespoon per slice). Top 1 slice with 1⁄2 sliced Fuji apple, 1 teaspoon lemon juice, a dash of black pepper, and remaining bread slice. Cut in half diagonally.

For you: Top salad greens with chopped chicken, red potatoes, green beans, tomatoes, and a sweet honey mustard vinaigrette.

For the kids: Serve reserved half of honey-mustard mixture with remaining 3 chicken strips, remaining 2 potatoes, and remaining 1⁄2 cup green beans for dipping.

For you: Pureed sweet potatoes are topped with coconut and pumpkinseed kernels making this soup perfect for fall.

For the kids: Divide reserved 41⁄2 cups soup among 3 bowls. Top each serving with 1 tablespoon chopped unsalted peanuts or sunflower seed kernels and 1⁄2 ounce mini marshmallows (about 10).

For you: Use any veggies you like for your wrap. 

For the kids: Prepare wrap through step 1, using remaining half of Dijon spread. Starting with the short edge, roll up topped flatbread, jelly-roll style. Cut crosswise into 4 (1-inch) pinwheels. Serve with red bell pepper slices and carrot sticks, if desired.