If you have a picky eater, this month’s edition of Giant food store’s Savory magazine is filled with nutritious, healthy recipes your youngster will love, including several to help you fill that lunchbox.

Here are a few to get you started.

Traffic Signal Finger Sandwiches

Ready, set, chow down! These little sandwiches are a fun twist on the usual kids’ lunch and are easy for little hands to hold.

1 tablespoon light mayonnaise

2 slices white or whole wheat bread

1 large leaf butter lettuce

1 slice yellow cheddar cheese

½ ounce mini pepperoni (about 6 slices)

1 orange

¼ cup mini pretzel twists

Spread the mayonnaise on the bread. Tear lettuce leaf into 3 narrow strips. Tear cheese into 3 narrow strips. Across the top third of bread, layer 1 strip lettuce, then 1 strip cheddar, then 2 slices pepperoni.

Across middle third, layer 1 piece lettuce, pepperoni, then cheddar. Across bottom third, stack the remaining cheddar, pepperoni, then piece of lettuce.

With a ¼- to 1/3-inch round cutter, cut 3 holes in 2 columns on each half of remaining bread slice. Place on top of sandwich. Trim crusts off and cut sandwich into 2 rectangles to form 2 columns of traffic lights. Cut the orange into wedges to serve with sandwich, along with the pretzels.

Tips: No small round cutter? Find a small condiment bottle cap that’s the same diameter and use that to cut out the holes.

Blackberry Yogurt Cups

Keep these convenient homemade yogurt cups in your fridge for a delicious and nutritious start to your day.

2 pints blackberries

3 tablespoons sugar

1 lemon

3 cups nonfat plain Greek yogurt

1 cup Nature’s Promise Organic Vanilla Almond Granola

In a medium saucepan, combine the blackberries, sugar, and 2 tablespoons water. Grate 1 teaspoon zest from lemon into pan and squeeze in 2 tablespoons juice. Season with pinch of salt. Cook on medium 8 minutes, until berries are very tender, stirring often.

With potato masher, gently mash berries. Cook another 5 minutes, until slightly thickened, stirring often. Remove from heat and refrigerate until cool.

Spoon ½ cup yogurt into each of 6 small glass jars or containers with lids. Top with blackberry mixture. Divide granola among containers. Seal lids and refrigerate up to 1 day. (If refrigerating for longer than 1 day, do not add granola until ready to go.)

Taco Salad

Starting with store-bought dressing as a base and tweaking the flavor is an easy way for home cooks to whip up dinner or lunch quickly while still getting to be creative in the kitchen.

1 tablespoon vegetable oil

1 1-pound package Nature’s Promise Laura’s Lean 92 percent Lean Ground Beef

1 1-ounce packet Nature’s Promise Organic Taco Seasoning

1 ripe avocado

½ cup Nature’s Promise Organic Ranch Dressing

2 9-ounce bags chopped romaine

½ cup shredded reduced-fat cheddar

1 cup refrigerated pico de gallo

2 cups tortilla chips

In a 12-inch skillet, heat the oil on medium-high. Add the beef and cook 5 minutes, until browned, stirring and breaking up meat with back of spoon. Combine the taco seasoning with ¾ cup warm water and add to beef. Cook 4 minutes, stirring.

Meanwhile, peel and pit the avocado. In a blender, purée the ranch, avocado, and 2 tablespoons water until smooth. Season with salt and pepper. In a large bowl, toss the romaine and avocado ranch until well coated.

Divide the romaine among 6 shallow bowls. Top with taco meat, pico de gallo, and cheddar. Break up chips and sprinkle on top.