Here are more ideas for lunches from metro Atlanta parents and Web sites:

Robert Wiley/Special (ENLARGE)

Turkey roll-ups can be made at home with less fat and sugar than the store-bought variety.

RELATED STORIES: Recipes for your kids: Think outside the lunchbox  Check these sites for school-lunch ideas  Are your kids bored with school lunches?  • Search for more recipes

Banana Dog
1 serving

Hands on: 10 minutes
Total time: 10 minutes

1 hot dog bun (whole wheat, if possible)
1 tablespoon peanut butter or cream cheese
1 tablespoon strawberry or other jam, or honey, if preferred
1 whole unpeeled banana
Raisins, shredded coconut, chopped peanuts

Spread one inner surface of split hot dog bun with peanut butter or cream cheese. Spread other side with jam or honey. Wrap in plastic wrap. Pack a whole banana (in the peel) and a small container of toppings, such as raisins, coconut and peanuts, or whatever else you can think of.

At lunchtime, your child can peel the banana and place it in the bun, and sprinkle on the toppings and eat.

— Recipe from www.kaboose.com

Per serving: 366 calories (percent of calories from fat, 26), 10 grams protein, 63 grams carbohydrates, 6 grams fiber, 11 grams fat (2 grams saturated), no cholesterol, 281 milligrams sodium.

Ultimate Tortilla Roll-up
1 serving

Hands on: 5 minutes
Total time: 5 minutes

1 whole-wheat tortilla
1 or 2 slices soy cheddar cheese (like Veggie Cheddar)
1 romaine lettuce leaf, shredded
2 slices tomato
1 teaspoon vinaigrette, your choice
1 baked, skinless chicken breast

Lay tortilla flat. Add cheese. In a small bowl, toss lettuce and tomato with vinaigrette and set aside. Slice chicken, and lay on top of cheese. Top with lettuce and tomato, roll, then wrap with plastic wrap to secure.

— From Leanne Ely, author of the "Saving Dinner" cookbook series

Per serving: 480 calories (percent of calories from fat, 28), 15 grams fat (3 grams saturated), 27 milligrams carbohydrates, 2 grams fiber, 119 milligrams cholesterol, 49 grams protein, 716 milligrams sodium.

Turkey Roll-ups
6 servings

Hands on: 15 minutes
Total time: 15 minutes

Cut these up into pinwheels for a fun treat. They keep up to three days in the refrigerator.

6 (8-inch) whole-wheat tortillas
3/4 cup fat-free sour cream
1 teaspoon dry ranch dip
12 thinly sliced fat-free turkey breast slices, halved
1/2 cup low-sugar red raspberry preserves
1 bunch green leaf lettuce
1 1/2 cups (6 ounces) reduced-fat shredded cheddar cheese

Microwave tortillas on high 10 to 15 seconds; set aside. Combine sour cream and dry ranch dip; spread 2 tablespoons mixture on 1 side of each tortilla. Top each tortilla with 4 turkey slice halves and spread with 1 1/2 tablespoons preserves. Top tortillas evenly with lettuce and cheese. Roll up tortillas; wrap with plastic wrap. Chill up to 8 hours.

— From the upcoming cookbook "Cooking Up Some Changes" produced by the Healthy Lifestyles program at Children's Healthcare of Atlanta, due to be released in December. www.choa.org/fitkids

Per serving: 290 calories (percent of calories from fat, 21), 15 grams protein, 8 grams fat (3.5 grams saturated), 7 grams carbohydrates, 2 grams fiber, 20 milligrams cholesterol, 510 milligrams sodium.

Phyllo Shell Baby Quiches
Makes 30

Hands on: 15 minutes
Total time: 25-30 minutes

Mary Beth Oxley of Decatur, mother of Elizabeth, 9, and Stewart, 10, makes these baby quiches to pack in lunches. They are good chilled; you can put an ice pack in an insulated lunchbox to keep them fresh. "These are a good source of protein," she says. Buy the shells in the grocery store freezer section.

4 eggs
1/4 cup milk
1/2 cup shredded cheese (whatever you have in the refrigerator)
1/2 cup chopped meat (chopped barbecue chicken, or small ham cubes, or whatever you have in fridge, or you can leave meat out)
1/2 cup chopped veggies — very small broccoli or chopped fresh spinach
24 miniature phyllo shells

Preheat oven to 350 degrees. In a medium bowl, combine eggs, milk, cheese, meat and vegetables. Place cups on cookie sheet, fill with egg mixture and bake 8 to 10 minutes, or until cooked through. Refrigerate until ready to pack.

Per serving: 148 calories (percent of calories from fat, 26), 5 grams protein, 22 grams carbohydrates, 1 gram fiber, 4 grams fat (1 gram saturated), 34 milligrams cholesterol, 257 milligrams sodium.

Druid Hills Hummus
Makes 1 3/4 cups

Hands on: 10-15 minutes
Total time: 10-15 minutes

Dipping sauces are good for packing. Here's an easy recipe from "American Pi - The Cookbook: Recipes From Atlanta's Paideia School," suggested by Teri McMahon of Decatur. This recipe suggests using pita bread, but you can pack carrot sticks or fresh broccoli for dipping.

1 garlic clove, peeled
1 teaspoon salt
2 tablespoons tahini
1/4 cup water
3 tablespoons extra-virgin olive oil
4 tablespoons lemon juice
1 (15-ounce) can chickpeas, rinsed and drained
1/4 teaspoon ground cumin
1/4 teaspoon ground coriander
2 tablespoons mayonnaise

With a mortar and pestle or on a wooden board with the side of a knife, mash the garlic with the salt until a smooth paste. In a large bowl, mix garlic, tahini, water, oil, juice, chickpeas, cumin, coriander and mayonnaise. Cover and chill until ready to serve. Using a fork, slightly mash the chickpeas and mix well. Serve with pita wedges.

Per tablespoon: 52 calories (percent of calories from fat, 70), 1 gram protein, 4 grams carbohydrates, 1 gram fiber, 4 grams fat (trace saturated), trace cholesterol, 131 milligrams sodium.

Blueberry-Maple Mini Muffins
Makes 1 1/2 dozen regular or 3 dozen mini-muffins

Hands on: 10 minutes
Total time: 25-30 minutes