Meal Ideas

Easy summer camp lunches

Easy summer camp lunches

If you’re feeling burnt out from making lunches all school year, we’re here to help you get through the summer camp season. Here you’ll find a list of 10 simple, nutritious lunch items that are easy to grab and eat with your hands and can withstand longer days in the heat. Remember to include hydrating foods and to pack up all your juicy fruits in your Dippers



1. Wraps- bread tends to become soggy and messy  in the heat, so switching over to your favorite wrap for the summer will keep your fillings intact.

2. Quesadillas - Melt cheese, beans, and/or chicken in a tortilla for a lunch that doesn’t require any cool packs. The meltier, the better! (Pro tip: keep them hot in the Insulated Container).

3. Kabobs & Skewers-Combine tortellini, grilled chicken, veggies, and cheese cubes for a fun mix of protein & veggies.

4. Waffles Sticks- Make extra waffles on the weekend, freeze, and quickly toast them up in the morning. Cut them into sticks for an added fun factor and serve with maple syrup for dipping.

5. Chicken Nuggets/Tenders- This classic is easy to pack and stands up to the summer heat. 

6. English Muffin Pizzas- Easy to eat and stays tasty, even when cool.

7. Barbecue Chicken- Pack up your leftover drumsticks, thighs, or wings for camp lunch the next day! 

8. Mini Meatballs- Find these premade in every grocery store, packed up with some marinara, bbq sauce, or pesto for dipping. 

9. Chicken or Tuna Salad- Use honey mustard or hummus instead of mayonnaise for a more heat-friendly salad. 

10. Lunch Box Muffins- Use the Baking Trays to make a batch of muffins and your set for the week! Scroll down for one of our favorite nutritious muffins that’ll keep your kids fueled for fun. 




Snow or sugar snap peas

Carrot sticks

Corn on the cob







Hard boiled eggs 

Apple chips

Hummus & veggies or pita chips


Trail Mix






Peach slices


Orange slices

Celery sticks

Grape tomatoes

Bell pepper slices

Cucumber slices or spears 



Pair kid favorite mac & cheese with ever-popular eggs bites and you get the perfect handheld camp lunch! Full of energy boosting protein, eggs hold up well to hot weather and even taste great cold. Use this recipe as a base and add in any veggies or meat you’d like. Cooked broccoli florets, peas, spinach, ham, and crumbled sausage all make great additions. 

 Makes 6



2 cups leftover mac & cheese

4 eggs

½ cup shredded cheese of choice



1. Preheat your oven to 400°F.

2. In a bowl, break up the chilled mac and cheese until the noodles are mostly separated.

3. In a separate bowl, beat the eggs with a pinch of salt.

4. Pour the egg mixture into the mac & cheese bowl.

5. Fill the Baking Tray cups, then sprinkle the tops with the shredded cheese.

6. Bake for 15-18 minutes until cooked through and the cheese on top is melted.

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