A lunch-packing guide

Here are tips for packing your child’s lunch:

Place a frozen juice box in your youngster’s lunch box. It will keep the food chilled and be thawed by lunchtime.

Pack antibacterial wet wipes so your child can clean his hands before and after eating.

Wash fruits and vegetables before packing them.

Invest in reusable insulated lunch boxes. Keep two or three gel packs in the freezer so you’ll always have one ready. Refrigerate foods overnight. Use an insulated container for hot foods.

Prepare as much as possible the night before. Freeze juice boxes, refrigerate sandwiches, cut vegetables or portion out pasta. This also will allow your child to help more easily.

Prepare ingredients in bulk. Keep enough cut fruit for several days and put in plastic containers. Slice meats and cheeses for the week, and place a week’s worth of individual portions between pieces of wax paper.

Use small resealable bags to pack dressings. Children can open one corner and simply squeeze onto salad, then discard.

Youngsters like to dunk things. Pack salsa, hummus, yogurt, bean dip or salad dressing for them to dunk their sandwich, veggies or fruit into. Pack celery sticks with cottage cheese-salsa dip and apple slices with peanut butter. Place in small, colorful containers.

Make bite-size and mini versions of regular foods like sandwiches. They work well for small appetites and are more likely to be eaten.

Put all the essentials of a sandwich on wood skewers. Thread alternating small chunks of turkey, ham, cheese, cherry tomatoes, broccoli and fruit.

Sandwich a variety of fillings between crackers, rice cakes, flat breads, shaped rolls, bagels, pita bread, English muffins, raisin bread and scones.

Sneak in some grated veggies to sandwiches and wraps for crunch. A julienne peeler is ideal for slicing carrots and zucchini to hide in sandwich fillings.

Use cookie cutters to cut sandwiches into fun shapes.

Make spirals by removing the crusts from the bread and flattening the slice with a rolling pin. Spread peanut butter and jelly, cream cheese and jam, or ham (or any other favorite filling) and tightly roll up. Wrap in plastic wrap and refrigerate overnight. In the morning, slice into spirals and pack in lunch containers.

Turn a hot dog bun into a miniature submarine sandwich. Slice deli meat into thin strips. Add cheese and shredded lettuce. Pack a small container of salad dressing to pour on top at lunchtime.

Make tasty sandwich fingers using a variety of breads and fillings like cream cheese or peanut butter. Spread a little peanut butter on a slice of homemade banana bread and top with a second layer. Blend cream cheese and applesauce and sandwich between slices of cinnamon raisin bread. Cut into fingers.