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.
4 of 5Photo: Jennifer Causey
Gingered Sweet Potato Soup with Toasted Coconut and Pumpkinseeds
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).
5 of 5Photo: Jennifer Causey
Turkey and Swiss Wrap with Carrot Salad
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.