Are you tired of or did your kids complain when you made the dreaded peanut butter and jelly sandwich? Can’t pack peanuts because of another student being allergic to peanuts? Here are some ideas I’ve found that bring the excitement back to school lunches.

Kid-Pleasin’ Chili

1/2 lb lean (at least 80%) ground beef
2 cups Progresso® red kidney beans (from 19-oz can), drained, rinsed
1 can (10 3/4 oz) condensed tomato soup
1 soup can water
1 tablespoon instant minced onion
2 to 3 teaspoons chili powder
  1. Cook beef in 2-quart saucepan over medium heat about 5 minutes, stirring occasionally, until brown; drain.
  2. Stir in remaining ingredients. Heat to boiling, stirring occasionally.
Serve With
Have the kids help by sprinkling the chili with shredded Cheddar cheese or fish-shaped crackers.
The next time you make this super-quick soup, try adding a can of whole kernel corn, drained, with the beans.

All your child has to do is heat it up in the microwave and enjoy!

*This recipe is courtesy of and was reposted with their permission.

Thanks for reading,

Sarah Butland