Checkout: The Best Back-to-School Foods

Modern Table Mac & Cheese Complete Protein White Cheddar ($2.99)

“I’m a big fan of things that seem bad for you but aren’t, so this protein-packed mac and cheese is right up my alley.” —Grace Rasmus, associate digital editor

Lean Cuisine Origins Ricotta Cheese & Spinach Ravioli ($3.69)

“This super-filling and meatless pasta is nothing like your typical TV dinner.” —Tara Holland, food editorial assistant

Flavabar Roasted Almond and Himalayan Pink Salt Dark Chocolate ($2.99)

“A chocolate bar with extra antioxidants? Sign me up! Plus, this one has just the right mix of salty and sweet.” —Elizabeth Zuhl, deputy art director

Blue Diamond Crafted Pink Himalayan Salt Gourmet Almond ($4.29)

“I love a fancy nut on my charcuterie board. And I’ll keep a secret stash at work for snacking, too.” —Charles Grayauskie, test kitchen associate

Tyson Any'tizers Buffalo Style Ranch Chicken Snackers ($8.99)

“I can heat up these easy apps and feel like it’s after-school snack time all over again!” —Samantha Ulban, associate photo editor

Tropicana Kids Mixed Berry ($3.79 for an 8-pack)

“I’m stocking up on this bev for when my cousins visit! They can sniff out low-sugar stuff, but they’ll love this. Just the right amount of sweetness.” —Angela Carucci, lifestyle intern

Bare Baked Crunchy Sea Salt Carrot Chips Bag ($4.29)

“They look and taste like the sweetest carrots I’ve ever eaten, and a whole bag is only 140 calories!” —Janet Taylor McCracken, test kitchen director

Rethink Orange Mango Kids Water ($3.49 for an 8-pack)

“These cute little drink boxes feel like a treat but are filled with only good stuff. Win-win!” —Nina Elder, executive food editor

Soozy's Double Chocolate Muffins ($5.99 for 4)

“I’ll take one of these moist chocolaty muffins (made without gluten, dairy, peanuts, or soy) for a sweet breakfast treat any day.” —Kendall Wenaas, editorial assistant

Hidden Valley Simply Dinners Classic Ranch Breading Prep Kit ($3.49)

“Easiest, tastiest chickenbreading mix I’ve ever used. And I love that I can pronounce all the ingredients.” —Lauren Iannotti, editor in chief