I was inspired by the pizza tarts here at INGENUITY. My 12 year old nephew and I made them for dinner. They were delicious for dinner and also made a wonderful leftovers for lunch meal.
Container: EasyLunchBoxes
Vegetable: Salad with lettuce, cherry tomatoes, grated carrot and cut sugar snap peas
Fruit: Raspberries
Pizza Tarts: I made a butter pie crust and fit it into standard sized muffin tins. I used a crust recipe for a double crust pie and it made about 18 tarts. (You could also buy pie crust and roll it out.) We filled the unbaked tarts with some small raw pieces of broccoli and tomato sauce. (of course you could leave out the broccoli or add something else) Then we covered it with Parmesan and Mozzarella cheeses. We baked them at 375 for about 20 minutes.
Eclectic Lamb 
Wow, these look fantastic! Love the lunch, Kathy! ❤
Thank you Christine!
Mmmm it looks good! 🙂
Thank you!
How delightful! I bet they tasted yummy! 😀
Thank you Winnie!
very good idea!
Thank you!