While I was brainstorming ideas for healthy kids’ lunches with a colleague, she reminisced about our school days when we would bring a bologna sandwich on white bread with mayo and leave it in our locker all morning until lunchtime. We never got sick from this seemingly lethal combo, but imagine what today’s health police would have to say about that!

Of course, parents are now both savvier and more conscientious about fashioning their kids’ lunch box meals. Even so, this back-to-school ritual can prove challenging, as you try to provide lunches that are nutritious enough to fuel their day, while making sure they’ll actually eat the items you so lovingly pack for them.

Combining nutrition with variety and taste-appeal is indeed a tricky balancing act. However, if your family follows a healthy eating regimen the rest of the time, it won’t be that much of a stretch to prepare lunch box meals that improve on the old routine of cold-cut or p-b-j sandwiches.

If, on the other hand, your youngsters are not familiar with foods rich with fiber, whole grains and other nutrients, you might have to be more creative about "sneaking" these items into ordinary-appearing menu items.

For example, when baking oatmeal cookies, you can add small amounts of flax seed and wheat germ without affecting taste or texture. Tuna or chicken salad can be enriched with crunchy veggies in addition to celery for added fiber. And speaking of vegetables, offer a small container of hummus with carrots and celery for dipping—more nutritious and less perishable than dairy-based dips. Finally, instead of standard issue potato chips, substitute any variety of corn chips, popcorn or even baked potato chips.

Since sandwiches are a lunchbox mainstay, the kind of bread you choose is important. Many kids will not eat the hearty, whole-grain breads that adults favor. Fortunately, there are several brands of "soft" whole grain bread that should be more palatable. In any event, they are infinitely preferable to so-called "enriched" white bread; so try to steer your offspring toward these more wholesome varieties. Toasting the bread before making sandwiches will also insure that it doesn’t get soggy.

Offered below are some kid-tested recipes that will make for healthful lunches.

CHUNKY TUNA SALAD

By excluding the mayo, you not only eliminate fat; you also avoid any concerns about spoilage if you aren’t sure that your child’s lunch will be kept well chilled. This mixture can be spread on bread or consumed as is.

1 teaspoon lemon juice
¼ teaspoon lemon pepper
1/2 cup low-fat Italian dressing
3 tablespoons chopped fresh basil or 1 tablespoon dried
1 (6 ounce) can oil-packed chunk light tuna, drained
1 small Roma tomato, diced
½ cup celery, diced
¼ cup diced red bell pepper

In a small bowl, combine the first four ingredients. Lightly mix in the tuna, tomato, celery and bell pepper. Add salt and pepper to taste. Makes enough for two sandwiches or for two main-dish salad servings.

PEANUT BUTTER, APPLE AND BACON SANDWICHES

Peanut butter truly is an ideal commodity because it is packed with protein and minerals, but kids still love it. You can improve on its nutritional quotient by combining it with lean bacon and crunchy apples instead of sugar-filled jams. If your children are adventurous eaters, they’ll enjoy the added crunch of alfalfa sprouts.

¾ cup creamy or chunky peanut butter
4 slices whole wheat bread, toasted
8 slices bacon, cooked crisp and drained on paper towels
1 apple (Royal Gala, Cameo etc.), cored and sliced thin
½ cup alfalfa sprouts, optional

Spread the peanut butter on all four bread slices. Layer the bacon and apple slices on two slices of bread. Top with the optional alfalfa sprouts and the other two slices of bread. Cut diagonally and wrap. Makes two sandwiches.

CRUNCHY BAKED CHICKEN

Prepare this low-fat entree on a Sunday so that you have several servings for the week. (You can also serve it to your family for dinner.) Select the cuts of chicken that your kids like best. If you use chicken breasts, cut them into more portable pieces before baking.

1 (5 ounce) can evaporated milk
1/8 teaspoon garlic powder
1 tablespoon grated fresh onion
1tablepsoon prepared mustard
1 to 1-½ cups fine breadcrumbs
Salt and pepper to taste
12 pieces chicken

Combine the first four ingredients in a shallow dish. Combine the breadcrumbs with salt and pepper in another shallow dish. Dip the chicken pieces in the milk mixture and then roll in the crumbs. Refrigerate chicken pieces for about an hour to allow coating to set. Place chicken in a single layer in a spray-coated foil-lined baking pan. Bake at 400 degrees for 40 minutes, turning once, or until meat is well cooked. Serve hot or cold.

GROCERY BARS

These delicious bar cookies were developed for runners looking for a carb lift. Non-runners and kids will find them equally tasty.

3 cups rolled oats
½ cup wheat germ
¼ cup flour
1 cup chopped walnuts
12 pitted dates, chopped
1 cup pure maple syrup
3 eggs, lightly beaten
1 cup unsweetened applesauce
½ cup smooth or crunchy peanut butter