When I started curating recipes for this roundup, my focus naturally turned to dishes that could pull double duty: dinner one night, lunch the next day for the kids.

Sure, you could opt for a quick sandwich (which I do on occasion), but if your kids are okay with a repeat meal, why not cook once and dine twice?

Especially during the sweltering summer months, when kids build up quite an appetite by lunchtime and need meals that sustain their energy throughout the day, my fail-safe choice is leftover bolognese rather than a jelly sandwich.

I’ve included a range of recipes suited for both time-strapped parents and those looking to delight their kids’ taste buds.

Ultimately, use these recipes as a springboard when you find yourself in need of fresh inspiration.

1. Black Bean Quesadillas by Riqi Schonbrun

Some recipes are all inclusive. They are packed with veggies, involve a grain and have a serving (or two) of protein built in. This recipe is like that:). The black beans form a paste so kids may not even realize they are there. It is chock-full of vegetables and has variations for those who may be more picky. I make quesadillas in the pizza maker/Betty Crocker. If you do not have one, it can easily be made in a sauté pan.

2. Spinach Pizza Balls by Chana Steiner

Paired with soup or salad, these cheesy balls are a great dinner for the entire family. You can leave out the spinach for any picky eaters.

3. Mom’s Tuna Pasta Salad by Rena Tuchinsky

It’s pasta salad season and my mom’s recipe is simple and delicious! Pair it with my Honey Lemon Iced Tea and it’s the perfect meal for a picnic out on a beautiful day.

4. Saucy Apricot Chicken Nuggets by Yehudis Mann

I like this recipe because the chicken nuggets are baked, not fried. You can prepare these nuggets in advance, then toss in sauce and finish cooking right before serving.

5. 5-Minute No Yeast Pizza Dough by Riqi Schonbrun

Store-bought pizza isn’t an option on some diets as there is yeast and sugar in the dough and sugar in the sauce. Here is a pizza dough recipe without either. Obviously, this is not only for those that are off yeast or sugar, but it is a great recipe for when you do not have the time for your dough to rise. If you have five minutes for prep, you can have fresh, delicious pizza. It doesn’t even require a mixer.

6. Omelet Muffins by Tova Lowenthal

This recipe is a double winner. My kids were so excited when they were served muffins for lunch. I was equally happy when they came back for seconds!

7. Overnight French Toast Bake by Faige Klein

An easy-to-make gourmet breakfast that can be prepared the night before and baked in the oven.

8. Light, Refreshing Tuna Salad Sandwich by Sussy Krausz

I make this tuna sandwich into a melt. Your melts can go beyond tuna. Prepare them using a variety of ingredients like fried eggplant, grilled vegetables, or mushrooms, then covered with cheese and griddled or grilled.

9. Homemade Uncrustables by Sarah Lasry

On a recent summer trip to the boondocks of Long Island I discovered the world’s greatest invention since sliced bread. Ironically enough, it’s sliced bread with delicious filling and no crust: the amazingly and satisfyingly delicious Uncrustable (note: this store-bought item is not pas Yisrael), a peanut butter and jelly sandwich pocket sold in the freezer section of grocery stores far and wide.

But here’s the thing: Not only did these delicious treats cost a pretty penny (an average of $3 per Uncrustable), I knew that with a little effort I could put my own “Sarah twist” on them and make them not only cheaper, but heartier and tastier.

And oh boy, did I ever!

10. Caprese Pasta by Chayie Schlisselfeld

11. Pizza Quiche by Chayie Schlisselfeld

Who says being a grown-up means you can never eat pizza? Enjoy this delicious “crossover” dish guilt-free, as it is also low in fat.

12. Egg Wrap by Faigy Murray

Wraps are a blank canvas—you can put anything and everything in them. In this recipe you can swap the guacamole for chummus, the mushrooms for spinach, or the shredded cheese for cream cheese…you get the picture.

13. Chicken Salad 2 Ways from the Nitra Cookbook

Here are two ways to prepare classic and delicious Chicken Salad. Choose your favorite, or try them both! Chicken Salad is delicious on its on or inside a sandwich for lunch or even supper on warm days when you’d rather be outside than stuck in the kitchen.   For a chunky variation, try this chicken salad recipe from the OU.

14. Turkey & Avocado Sandwich with Herby Slaw and Mustard-Mayo by Victoria Dwek

I make a sandwich like this almost everyday for my husband for lunch (most often using a wrap). Turkey is often my go-to because it’s the easiest and healthiest protein to include (I like the easy-to-open-and-close packaging of the Tirat Zvi family pack). Along with the turkey, there’s always a creamy dressing or whole grain mustard, and always something crunchy, like a slaw. This herby-version, full of fresh parsley, is my latest favorite sandwich topper. The entire recipe also works for an easy no-cook dinner.

15. Pita Pockets by Sara and Yossi Goldstein

Move over, falafel! The kale burger is tucked between crispy lettuce, juicy tomatoes, cucumbers, and red onion for a classic pita sandwich. I added a drizzle of tahini and a sprinkle of feta for a finishing touch!   Dr. Praeger’s veggie burgers make serving healthy dinners effortless, and with the variety of flavors available you can plan Meatless Mondays for the whole month.