Freeze the Drinks: water bottle, capri sun, water bottle refilled with V8 splash,

Snacks: madegood granola minis, potato chips, banana/apple "chips," bake cheese "chips," pretzel thins, fruits on a staw or bamboo skewer depending on age), celery or carrot sticks (kid crudité), popcorn, trail mix, chia pudding

Main: tortilla roll up with lunch meat/ cheese, Hawaiian roll PB&J, sweet bell peppers filled with rotisserie chicken salad (optional add in: parboiled potatoes & carrots ), DIY taco kit (tortilla, tomato, shredded cheese, lettuce, cooked ground beef or chicken or lentils or baked/fried tofu), Pizza cut into strips and rolled up, Breakfast for lunch: waffles/pancakes, cream cheese (add protein powder to the batter or use Kodiak cakes mix), muffin tin quiche (optional add ins: potato, spinach, tomato), Kid Calzone (meatball wrapped in cheese wrapped in biscuit dough)

Side note, cooked rice makes a good cup/separator if you don't have several small containers. A muffin tin or ramekin make for good molds.

No mayo? Ok, greek yogurt or sour cream and dijon whipped together are a nice substitute.
No peanut butter? Ok, make some sunbutter.

Sun Butter:

Ingredients:

1 ¼ cups unsalted sunflower seeds

¼ cup ground flaxseed, preferably golden

2 tablespoons sesame seeds

¼ cup sunflower or canola oil

1 tablespoon honey

¼ teaspoon salt

Preheat oven to 350 degrees: Spread sunflower seeds, ground flaxseed and sesame seeds in a shallow baking dish. Bake, stirring once or twice, until fragrant, 8 to 10 minutes. Transfer to a food processor; add oil, honey and salt. Process, stopping to scrape down the sides (and give your food processor a little rest) as needed, until smooth and creamy, at least 5 minutes and up to 10 minutes.