As summer break approaches its end, it’s time to pull out those lunchboxes and return to packing school lunches. If you’re dreading the thought of half-full containers returning home at the end of the school day, or struggling to come up with quick, yet nutritious, food options to fuel your child, you’ve come to the right place.

Weekly meal prepping for large batches of meals might work for some, but for children and families who get bored of repeat meals, I want to suggest a different philosophy. In this post, I’ll be sharing common leftovers that can be transformed into a new meal with minimal effort. Whether you’re packing your child’s school lunches, encouraging them to make it themselves or bringing your own food to the office, I hope these simple, delicious lunch ideas made with leftovers bring some ease to your morning routine.

Leftover Item: Dips & Spreads

Maybe it’s a Costco-sized container of hummus that no one’s interested in anymore, or leftover dips from a party over the weekend — either way, they can breathe new life into a weekday lunch. Mix a couple spoonfuls of your leftover sauce, dip or spread with your protein of choice, and you’ve got a flavorful, low-effort chicken, chickpea or tuna salad. Pair with veggies, crackers, toasted bread or roll it all up into a wrap, and it’ll be one satisfying lunch.

Leftover Item: Breakfast

Breakfast for lunch is always a fun way to switch things up! The next time you find yourself whipping up pancakes, waffles or even French toast on a weekend morning, make extra servings for quick breakfasts and/or lunches throughout the week. Let your leftovers cool completely, then transfer to a freezer-safe container or resealable bag and place it in the freezer. I typically reheat frozen pancakes and waffles in the oven at 350ºF for 5-10 minutes, or on the toaster function. On the most hectic of mornings, 30 seconds to a minute in the microwave will do the trick. Add extra nutrients and staying power to the breakfast items with recipes like chia & flax buttermilk pancakes or banana oat waffles. You could also pair the breakfast items with Greek yogurt and fruit, chia pudding, tofu scramble or egg bites to complete the meal.

Leftover Item: Tofu

Sometimes a recipe leaves you with the remaining half of a tofu block, which can seem like a real bother. Not to fret. Place the leftover tofu (soft or firm) in a clean, airtight container and fill it with enough filtered water to cover the tofu. It will keep well in the fridge for a few more days — just change out the water if you don’t use it the next day. When it’s time to pack lunch, drain the leftover firm tofu and add it to fried rice, noodles or use as a filling in wraps and spring rolls. With soft tofu, I often prepare a simple yet flavorful meal by slicing it and adding scallion ginger sauce on top, along with any other leftovers. Reheat some pre-cooked rice and add pre-washed veggies, plus a meal-prep-friendly soy egg to round out the meal.

Leftover Item: Pasta

Leftover pasta is a blank canvas that lends itself to a variety of different lunches and invites other leftovers into the mix, too. The next time you’re making pasta for dinner, just toss extra servings into the boiling water, and you’ll have a component of tomorrow’s lunch ready to go without much effort on either front.

Pro tip: make (or buy) a large batch of pesto, transfer it into a resealable bag, then flatten the pesto into an even layer and place it in the freezer. When you’re ready to make lunch, break off a chunk of frozen pesto, toss into reheated pasta and add in leftover protein(s) and veggies. I opted for a pasta salad here, but you could certainly pack it up in a thermos for a warm pasta dish.

For on-the-go snack ideas, visit my previous post here.

Emily Ip is an editorial intern at L.A. Parent and a rising sophomore in college.