Saving Money with Boxed Lunches

The first week of August is back-to-school for students around here. While school lunches have come a long way in the last 30 years, some kids (and parents) prefer to pack their own. Many families choose to pack their own lunches as a money-saving measure, although when purchasing convenience items and pre-packaged snacks, the savings disappear. With food costs climbing at a shocking pace, it pays to take a bit more care shopping and preparing meals. Spending a little extra time can save a family hundreds of dollars per year.

Reusable containers save money and energy. Instead of using zip bags for sandwiches, try the reusable storage containers with lids. These containers come in all shapes and sizes that are perfect for boxed lunches. With sandwich sized zip bags costing five to ten cents each, the savings add up.

Instead of individually packaged snacks, fruit cups, and yogurts, purchase the family size containers and spoon portions into small containers when packing lunches. A 6oz (one serving) container of yogurt costs $0.75. You can purchase a 32oz (over five servings) container for approximately $2.00. That’s a savings of nearly 50%. Another big savings can be had by purchasing the family sized can of fruit cocktail ($0.07/ounce), versus the individual fruit cups ($0.18/ounce). Cha-ching!

Kids love cheese cubes and sticks. The individually wrapped (or cut or cubed) varieties cost about $0.50 per ounce – that’s $8.00 per pound! Why not purchase a 32oz block of cheese for less than half that price and cut it yourself?

For sandwich fillings, think about using the leftover protein from dinner. That leftover chicken or beef from last night’s meal is delicious on a sandwich, in a wrap, or atop a salad, is far better than that sodium-laden luncheon meat from the deli, and is much less expensive.

I started making my own bread to avoid preservatives (many times, the pan grease used in commercial bread baking is preserved with petroleum-based products – yuck), and found that I was saving money at the same time. It ends up running about ten cents per slice.

Homemade goodies will make your kids the envy of the lunch table. Baking up a pan of snack cake or a few dozen cookies is very easy to do, less expensive than pre-packaged, and you can control the sugar and fat content. Muffins are great to pack in lunches and can be made ahead as most of varieties freeze beautifully.

Below are the recipes for my family’s favorite homemade sandwich bread and their favorite muffins. The bread is super easy as the bread machine does the work before plopping the dough in a loaf pan to be baked in the oven. The muffins are also frequently requested by my personal chef clients.

Soft Whole Wheat White Bread

Makes1 Loaf

1/2 cup milk

2/3 cup hot water

3 Tablespoons sugar

4 Tablespoons melted butter or vegetable oil

1 cup whole wheat flour

2 cups all-purpose flour or bread flour

1-1/4 teaspoons salt

2 teaspoons yeast (regular or quick rise)

Place ingredients in bread machine in the order recommended by the manufacturer. Set to dough cycle.

When dough cycle is complete, place dough into a greased loaf pan.

Bake in a preheated 350 degree oven for 30 minutes.

Chocolate Chip Pumpkin Muffins

Makes 30 Muffins

4 eggs

2 cups sugar

1 (16 ounce) can pumpkin

1 teaspoon vanilla extract

1 1/4 cups vegetable oil

3 cups flour

2 teaspoons baking soda

2 teaspoons baking powder

2 teaspoons cinnamon

1 teaspoon salt

12 ounces semi-sweet chocolate chips (Regular or mini)

Preheat oven to 400 degrees.

In large mixing bowl beat eggs, sugar, pumpkin, vanilla and oil until smooth.

Mix dry ingredients together and mix into pumpkin mixture. Fold in chocolate chips.

Fill greased or paper-lined muffin cups 3/4 full.

Bake at for 16-20 minutes.