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With this simple 12-ingredient shopping list (plus a few pantry staples), we’ve built a five-day kids’ lunchbox plan that brings something new to the table every day, while keeping an eye on important priorities like your family’s budget and busy schedule. Here’s how to pack up lunchtime variety from Monday to Friday, with just a handful of ingredients.

Kids’ lunchbox shopping list

Here’s our 12-item list, along with a Monday to Friday schedule to make the week easy!

  1. Romaine lettuce
  2. Danone Oikos 0% PlainYogurt
  3. Dempster Plain Tortillas
  4. Compliments Marble Cheddar Cheese Slices 440 g
  5. Compliments Extra Lean Honey Ham 400 g
  6. Compliments Field Berry Blend 1.5 kg (frozen fruit)
  7. Compliments Fully Cooked Breaded Chicken Nuggets 907 g
  8. Christie Ritz Original Crackers
  9. Compliments Sea Salt Veggie Snax (or your preferred flavour)
  10. Compliments Naturally Simple Hummus 454 g (or your preferred flavour)
  11. Compliments Naan Dippers 200 g
  12. Mini cucumbers, baby carrots, or cherry tomatoes (whatever your family prefers)

1. Monday

The main: Crispy chicken salad

Bake 3 to 6 (depending on appetite) Compliments Fully Cooked Breaded Chicken Nuggets according to package instructions. Slice in half and pack with a side of chopped romaine and a little ranch dressing (or your kid’s favourite creamy dressing). Your child can assemble these at school as mini “nugget sandwiches” or eat deconstructed as a salad—however they like.

The snack: Cheese and crackers

Cut Compliments Marble Cheddar Cheese Slices into quarters and pack with Ritz Crackers. Add in some cut-up veggies—either from the list above or whatever you have on hand in the fridge as a crunchy snack.

The treat: Field berry yogurt

Simply combine some Greek yogurt with the sweetener of your choice (honey, maple syrup, sugar) and some Compliments Field Berry Blend until combined and pack into a portable container along with a spoon.

2. Tuesday

The main: Caesar ham and cheese wraps

Wrap sliced ham, shredded romaine lettuce, marble cheddar slices, and a drizzle of Caesar dressing (or your kid’s dressing of choice) in a tortilla wrap. Cut in half and pack in a portable container.

The snack: Veggies and dip

Cut up veggie sticks (from the list above or what you have on hand) and serve with a small container of Greek yogurt mixed with a little garlic powder, dried dill, salt, and pepper. Substitution tip: Skip the homemade dip and pack a creamy dressing from the fridge that your child enjoys.

The treat: Field Berry Compote

Combine 2 cups (500 mL) Compliments Field Berry Blend, 2 tbsp (30 mL) water and 2 tbsp (30 mL) liquid honey (or your sweetener of choice) and a pinch of cinnamon; bring to a simmer over medium heat. Cook, stirring, until fruit is broken down and juicy, about 5 min. Mix 1 tbsp (15 mL) cornstarch with 1 tbsp (15 mL) cold water and stir into simmering fruit. Cook, stirring, until thickened, about 1 minute; let cool. Store in small airtight containers, including one to give to your child today (and save some for lunches #4 and #5!).

3. Wednesday

The main: Cheesy frittata cups

Whisk together eggs (about 1 egg per cup), salt and pepper, chopped sliced marble cheese and a handful or two of diced fresh or frozen veggies (whatever you have in the fridge or freezer). Spoon into a well-greased or silicone-lined muffin tin; bake at 175°C (350°F) until set and golden, about 20 minutes. Either pack warm in a thermal container or let cool and enjoy cold.

The snack: Hummus and dippers

Pack hummus, a few naan dippers and veggie sticks (either from the list above or whatever you have on hand) for a filling, tasty snack.

The treat: Berry bottom yogurt

Layer a small jar or container with frozen Compliments Field Berry Blend and top with Greek yogurt mixed or drizzled with the sweetener of your choice. Don’t forget to pack a spoon!

4. Thursday

The main: Chicken nuggets and dip

Bake some chicken nuggets according to the package instructions and serve with your own homemade dip made with equal parts mayonnaise and either mild chunky salsa, ketchup, or honey mustard.

The snack: Veggies two ways

Cut up veggie sticks (either from the list above or whatever you have on hand) and serve with hummus. Include a snack pack of Compliments Veggie Snax for a double-the-veggies munch.

The treat: Dessert nachos

Cut flour tortillas into wedges; brush lightly with melted unsalted butter and sprinkle with cinnamon sugar. Arrange in a single layer on a parchment-lined baking sheet, sugar side up. Bake at 175°C (350°F) until light golden and crisp (they will continue to crisp up as they cool), 7 to 9 min. Serve with applesauce or the field berry compote from Lunch #3 as a dipper.

5. Friday

The main: Ham and hummus

Layer 1 naan dipper with a piece of sliced ham and a square of marble cheddar cheese; top with a second naan dipper, then spread with hummus and top with cucumber or cherry tomato slices; top with a third naan dipper and skewer them with a toothpick to hold together. Make enough to suit your child’s appetite.

The snack: Mixed snacks

A fun mix and match snack that includes a hard-cooked egg, Ritz Crackers, and veggie sticks. Pack a side of Caesar dressing, ranch dressing, or the chicken nugget dip from Lunch #4 for dippable deliciousness for any of these snacks.

The treat: Layered berry parfait

Spoon alternate layers of the field berry compote from Lunch #3 with Greek yogurt in a small container for a parfait that tastes as good as it looks!