Add some variety to your kids' lunches with these packable recipes, strategies, and fun tips.

Don't get stuck in a rut! These tips will help you revamp your leftovers.

Finger foods let you mix flavors and textures, and vegetables are fun to dip. Use cookie cutters to make cute shapes; serve with hummus or bean dip.

A warm meal is a comforting change of pace. Keep chili hot in a small insulated container.

Add some whole grains to sandwiches by using one slice each of whole wheat and white bread.

This delicious make-ahead lunch requires little more than leftover pasta and vegetables.

Mini meatballs, mozzarella balls, leftover garlic bread, and marinara can go straight from the refrigerator to the lunchbox with no love lost.

A welcome bit of nutrition trivia: Popcorn counts as a whole grain! Drizzle with a bit of olive oil and season with grated Parmesan to make it even tastier.

Tortilla wraps are easy to assemble. Try roast beef with shredded lettuce and Dijonnaise. Roll up, then cut crosswise to reveal the tasty fillings.

Blend yogurt with avocado, a squeeze of lemon, and herbs or baby spinach. Serve this dino-green dressing with assorted “spears,” such as cucumbers, carrots, or green beans.

Put last night’s dinner to good use: Sliced chicken breast, meatloaf, roasted vegetables, or hummus and lettuce are perfect for filling small pita pockets.

Indulge a sweet tooth: Mash fresh fruit, such as berries, bananas, or ripe pears, into cream cheese and sandwich between graham cracker squares.

Hearty whole grains are a great base for satisfying lunch salads. Let your creativity run wild -- almost any veggies, herbs, and meats can be mixed in.

Mini kebabs are perfect for little fingers. Try threading cubed ham and sweet melon onto decorative toothpicks or skewers.

You can’t go wrong with a nutritious, filling soup -- chicken noodle or minestrone is always a hit. Heat up the soup in the morning and pour it into an insulated container. It’ll stay warm until lunchtime.

Getting kids to eat their vegetables is easy when they can scoop up protein-packed hummus. Pack raw carrot and cucumber sticks, steamed snap peas and cauliflower, and if you like, a piece of pita bread.

Pasta is a perennial favorite with kids. Make a quick pasta salad by mixing cooled short pasta (we used fusilli) with halved cherry tomatoes, canned tuna, a touch of olive oil, and grated cheese.

Make over your salmon dinner into a delightful midday meal.

Kids can make their own lunch with these do-it-yourself wraps. Simply pack lettuce leaves with a container of chicken salad.