I do mostly meat free.
I'm on food program.
My protein options are generally
pb and cheese or yogurt.
Cheese. Yogurt. Beans. Peas. eggs.

I find it easy to incorporate into our lunch plan. We have one vegetarian family and I have adapted our menu to them. On some days we have meat and I give her a cheese stick.

I get creative.
Cheese quesadilla w surprises inside. Either artichoke or tomato or black olives. Etc.
egg dishes.
Snack lunches where I offer a typical lunch but cut everything up into bite size pieces and serve in 6 hole mini muffin tins.
They think it's "party food"
We do lots of baked grilled cheese. W varieties of breads and cheeses. I do Swiss on rye w Rosemary sprinkles.
Gouda on brioche w baby greens.
Swiss on wheat w spinach slivers.
Never velveeta. Never white bread.
I serve what my family eats.
Today we are having salmon, mandarins, baby steamed peas, and tiny pumpernickel cocktail breads w a super thin coating of cream cheese
My key to affording to feed them like this is measuring out portion size on expensive items. Serving minimum amounts to start and to not stress over it.

They eat, or are hungry.

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