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School lunches can become repetitive and tedious; the following is a list of 5 easy recipes for our kids to enjoy.

  1. Lunchbox Pasta Salad from BBC Good Food

Ingredients:

  • 400g of pasta
  • 4-5 tablespoons of fresh pesto
  • 1 tablespoon of mayonnaise
  • 2 tablespoons of Greek yogurt
  • ½ a juiced lemon
  • 200g of mixed cooked veg (e.g., peas, green beans, courgette)
  • 100g of cherry tomatoes in quarters
  • Choice of 200g of cooked of chicken, ham, prawns, hard-boiled egg or cheese

Method:

  • Cook the pasta in boiling water until al dente. Drain and tip into a bowl. Stir in the pesto and leave to cool.
  • When the pasta is cool, stir through the mayo, yogurt, lemon juice and veg. Spoon into lunchboxes or on to pasta plates and put the cooked chicken or protein of your choice on top. Chill until ready to eat if intended for a packed lunch.

 

  1. Quick Mini Quiches from Kidspot Kitchen

Ingredients:

  • Vegetable oil spray
  • 4 large eggs
  • 3 finely chopped spring onions
  • 1 cup of creamed corn
  • 50g of grated tasty cheese

Method:

  • Heat the oven to 180°C and spray 10 holes of a muffin tray with vegetable oil.
  • Mix all the ingredients together and spoon into the pan; fill each muffin cavity about 2/3 full.
  • Bake for 25-30 minutes until set in the middle.
  • Cool completely and store in an airtight container in the fridge.

 

  1. Cornflake and oat fruit biscuits from Australia’s Best Recipes

Ingredients:

  • 1 cup of self-rising flour
  • 3/4 cup of rolled oats
  • 1 cup of Cornflakes
  • 150g of butter
  • 1/2 cup of brown sugar
  • 1 egg
  • 1/2 cup of sultanas
  • 1/2 cup of finely chopped dried apricots
  • 1/2 cup of chocolate bits
  • 1 teaspoon of vanilla essence
  • 1 tablespoon of honey
  • 1/2 cup of coconut

Method:

  • in a large bowl, combine all dry ingredients.
  • Stir in melted butter, vanilla, honey and beaten egg.
  • Drop tablespoons of mixture onto baking trays lined with baking paper. Flatten with a fork.
  • Bake for 10-12 minutes at 180C.

 

  1. Kiwi Pops from Kidspot Kitchen

Ingredients:

  • 2 kiwifruits
  • 200 g of dark chocolate
  • Pop sticks

Method:

  • Cover a flat tray with baking paper and place in the fridge.
  • Peel and slice each kiwifruit into 4 thick wedges.
  • Push the pop sticks gently into each slice.
  • Melt chocolate in the microwave in a glass bowl in 30 second bursts, stirring well in between.
  • Dip the kiwi into chocolate and tap off excess gently. Place on cooled tray and return to fridge to set.

 

  1. Energy Bites from BBC Good Food

Ingredients:

  • 100g of pecan
  • 75g of raisin
  • 1 tablespoon of ground flaxseed (or a mix – milled flaxseed, almond, Brazil nut or walnut mix)
  • 1 tablespoon of cocoa powder
  • 1 tablespoon of agave syrup
  • 50g of desiccated coconut
  • 2 tablespoons of peanut butter

Method:

  • Put pecans in a food processor and blitz to crumbs. Add raisins, peanut butter, flaxseeds, cocoa powder and agave syrup, then pulse to combine.
  • Shape the mixture into golf ball-sized spheres and coat in the coconut. Put in the fridge to firm for 20 mins.

 

 

 

 

Organise lunchboxes with minimal fuss and lots of healthy yumminess with these four amazing recipes!

Click here for more articles on nutrition, food portions, superfoods and health!


Recipe 1: 2 Ingredient Lunchbox Scrolls

If you want to make some fresh scrolls for lunch at home or lunch boxes, this is a really fast and easy recipe.  Equal parts self raising flour and greek yoghurt, that’s it!!

Serves: 8
Prep time: 15 mins
Cook times: 20 mins
Total time: 35 mins

Ingredients: 
1 cup Self Raising Flour
1 cup Greek Yoghurt

Instructions:
1. Preheat oven to 180C
2. Mix flour and yoghurt and make a ball.
3. Knead for a few minutes, adding more flour if mixture is too wet.
4. Sprinkle extra flour on bench, roll dough into rectangle

Mix ingredients together into a bowl to create dough.  I add a little more flour if the mix is too sticky.  Roll out onto a floured flat surface.  I have made a double batch below and created a different variety of scrolls.  One side is ham, capsicum, pineapple and cheese, the other ham and cheese.

Then roll up and slice into 2 cm thick segments, bake on baking tray until golden, approximately 15-18minutes.

Recipe 2: Mexican Chicken Salad Sandwich Filling

Ooh we so love Mexican in this household.  The girls and I like most dishes as I make them, but the boys (so macho) like to add in extra dashes of chilli sauce or jalapenos.   We often have chicken rolls for lunch on the weekends, but this took the traditional chicken and mayo roll to a whole new level.  If you love mexican you must try this!

Serves: 8-10
Prep time: 10 mins
Total time: 10 mins

Ingredients:

1 tomato, finely diced
1 capsicum, finely diced
3 spring onions, finely sliced
1/2 cup tasty cheese, grated
poached chicken breasts or 1 BBQ chook, shredded
1/3 cup mayonnaise
taco seasoning, to taste
Bread rolls

Instructions:

1. Add tomato, capsicum, spring onions and cheese into a large bowl, stir
2. Place chicken, mayonnaise and taco seasoning into bowl and stir to thoroughly combine.
3. Taste and add more mayonnaise and seasoning if required
4. Serve on bread rolls. There is enough mix for approximately 10 rolls.

Firstly I combined a diced tomato, capsicum, spring onions and cheese.

Then added poached chicken(or BBQ chook), mayonaise and taco seasoning.

Serve on bread rolls tiger bread rolls on this day, for a special treat!

Recipe 3: Fruity Bliss Balls

These Fruity Bliss Balls are nut free, which are ideal to put in the lunch boxes of kids who have a nut free policy at their school, store in the fridge for up to one week.

Serves: 18
Prep time: 15 mins
Total time: 15 mins

Ingredients:

10 medjool dates, remove seeds
1/2 cup raisins or sultanas
1 cup rolled oats
1 tablespoon cacao or cocoa
1/2 teaspoon vanilla extract
pinch of salt
coconut

Instructions:

1. Place the ingredients into a food processor.
2. Process on high speed for several minutes until the mixture sticks together like a paste.
3. Take small handfuls of mixture and make into balls, roll in coconut.
4. Keep in the refrigerator, enjoy.

My kids usually take 3 bliss balls in replace of a fruit, read more about my lunchbox packing guide.

Recipe 4: Greek Mason Jar Salad

I’m trying to mix up what I am eating for lunches during the week.  Earlier this year I was stuck in a rut of making a sandwich every day.  Now I take time to plan ahead and make sure I eat something different each day.  I still have a sandwich, but another day I may have crispbread loaded with tuna, spinach, onion and tomato and then another day a mason jar salad.

Prep time: 10 mins
Total time: 10 mins

Ingredients: 

1-2 tablespoons classic dressing
1 /3 cup chickpeas
Capsicum, diced
Cucumber, diced
Red onion, sliced
Cherry tomatoes, halved
Olives
Chicken, shredded
Fetta, cubed
Baby spinach, washed

Instructions:

1. Place all ingredients in the order listed above into a clean mason jar
2. Seal tightly, refrigerate and use within 5-7 days.

http://www.offspringmagazine.com.au/wp-content/uploads/2018/07/greek-mason-jar-salad-5.jpg

There is a special technique to the salad assembly to keep all the contents fresh.  The vegetables and protein need to be layered in a particular way:

Layer 1  Dressing
Layer 2  Chickpeas
Layer 3 – Hard vegetables – capsicum, cucumber and red onion
Layer 4 – Soft vegetables – cherry tomatoes, olives
Layer 5 – Protein – chicken and fetta
Layer 6 – Salad greens – baby spinach

Words and Photos from: 

Kat Springer
The Organised Housewife

Have you noticed how much you need to pack in your kid’s lunch box as well as to share with the class? What ever happened to the classic Vegemite sandwich?  Now, it’s fruit plates, sushi muffins and so much more!

There’s a lot of talk, this time of year, post-hols-and-with-the-schoolyard-looming, of the humble school lunchbox and what should go in it.

My son is going to Kindy this year, so I’m new to all this. I must admit, I’m a bit gobsmacked by the AMOUNT of food that’s expected to be packed for a six hour stint in the classroom and playground. There seems to be all manner of muffins, and snacks, and fruit platters, and sushi, and rice paper rolls, and bread rolls, and olives with cubed fetta and sundried tomato and some sort of marinated mushroom. Plus a drink, half a sack of popcorn and a tub of yoghurt. And some grapes, preferably seedless.

There are lots of fancy lunchboxes, with nifty little slide-out compartments, so you can send a veritable buffet of food options for lunch and your child can pick and choose. There are fabulous cool bags, and ice block-thingies to keep your sushi fresh, and neat little pockets to store a drink bottle in. It’s all terribly organised, and the expectations are clear. Buffet up, Mama, you have work to do.

I am a child of the 70s; a latchkey kid, with parents who favoured the Free Range approach before it was even called that. Basically, I’m so old I am almost desiccated. Even so, the buffet-lunchbox approach seems excessive to me. I hate to play the ‘in-my-day’ card but, heck, I’ll do it anyway.

In my day, I distinctly remember being sent to school with:

1. A vegemite and cheese sandwich on wholemeal bread.

2. An apple.

3. A mandarin or carrot.

4. Possibly a water bottle, if anyone remembered and usually they didn’t. If I needed a drink, I could find a water fountain somewhere or, failing this, a puddle. Like I said, Free Range. Use your initiative. Find your own way, even if it does involve slurping from a puddle to avoid dying of thirst. All of that.

My lunch was packed in a recycled paper bread bag, which more often than not retained a veritable avalanche of bread crumbs that stuck to everything inside. I did envy the other kids who had proper brown paper lunch sacks, clean and crumb-less, and always hoped that Mum might buy the same. Great expectations, and all that. She never did, by the way, being somewhat embarrassingly before her time in regards to waste and recycling.

If I needed a drink, I could find a water fountain somewhere or, failing this, a puddle.

My school also put on Dry Roll Days semi-regularly. On Dry Roll Day, the whole school abstained from bringing lunches and, instead, purchased plain dry rolls – white and fluffy as clouds – for about fifty cents. The reason for this was twofold. Firstly, it was an attempt, well intentioned but perhaps misguided, to make us comfortable middle class kids experience how it might feel to have limited food options and be a bit hungry. I’m not sure how successful this was, given we had breakfast before school and afternoon tea and dinner afterwards, and could buy as many dry rolls as we pleased, and we did. Secondly, all those fifty cent pieces we handed over for our dry rolls went to a charity, which provided food to people who needed it.

All well and good, but I’m not sure if Dry Roll Day would cut it today. There would be all sorts of worry about malnutrition and the like. Stern notes might even be sent home, reiterating the value of healthy food choices. It sounds dramatic, but I have heard of such things. Teachers policing lunchboxes and pouncing on illegal biscuits, only to have a tetchy word with Mum at the school gate about sending broccoli florets instead. That sort of thing.

It’s all rather daunting if you think too much about it. You can’t spend your whole life dodging behind the lavender bush near the school gate, because you sent a donut to school for your child’s morning tea. Or can you? There are fourteen years of school, counting Kindy and Pre-Primary. That’s a heck of a lot of dodging. Bad for the knees, I’d wager. It’d be better for everyone to Mum up to things, and learn to make rice paper rolls and the like. Even if your child turns up their nose at them and asks for a vegemite sandwich instead.

Not that I’m worried about my boy doing this, of course. No, not one little bit.N