The lunch keepers (I think they look like mini bento boxes, each with one 1⅓-cup and two 1/3-cup separated compartments) would be perfect for the "main" part of the meals and then the snack cups would work great for some desserts (like these no bake fun fetti cakes).
You can start with these ingredients and make all kinds of lunches for the week in those containers.... Or just use it as a guide and make substitutions for ingredients that can't or won't be eaten.
Grapes, Raspberries, Strawberries
Raisins, Oranges, Lemons
Cherry tomatoes, Red Peppers
Romaine Lettuce, Celery
Pitas, Tortilla Chips, Crackers
Slivered Almonds, Cashews
Mayo, Salsa, Salad Dressing
Peanut Butter, Hummus
Chocolate Chips and Bar
- Start with the fruits and veggies. Once everything is washed and dried, chop one stalk of celery finely, for the chicken salad, and chop rest of the celery into sticks (big enough for a spread of peanut butter).
- Quarter a few cherry tomatoes and leave the rest whole.
- Dice the red pepper.
- Tear lettuce into bite-sized pieces.
- Peel and segment the orange.
- Separate the grapes into bunches.
- Shred half the cheese, and cut the rest into cubes, roughly the same size as the cherry tomatoes.
- Break the dark chocolate into squares.
- Chop the cooked chicken breasts. Set aside 2 cups for the chicken salad. Cut the rest into small cubes.
Thanks Ziplock for some great ideas. I will definitely be using these ideas (and more that you inspired) to make lunches ... even left-overs, I mean planned-overs, will be great additions for lunch using these ideas.