At the beginning of the week, I slice up some fresh carrots, cantaloupe, lemon wedges (for their water), and any other fruit/veggie that is in season. I put them in containers and use them for snacks and dinner time. For example, for dinner, I might make baked chicken, with fresh peas, and strawberries as their fruit serving. For an appetizer, I will cut up fresh tomatoes and add Braggs apple cider vinegar to them.
I find that prepping my fruit and veggies every two days allows me to always find a 'quick' snack or dinner option for them. (Hubby and I snack from it too:) It also keeps my stress level low and it helps me maintain an easy flow to the day. Believe it or not, making sure that 5 kids have food in their belly can be very stressful!