Filling a lunch box has certainly become a more difficult process throughout the years. Evolving from a Vegemite sandwich, banana and a juice box there are hundreds upon hundreds of options available in snack sections of supermarkets now, making it overwhelming when buying lunches for kids.
If you’re stuck for healthy lunchbox recipes look no further - here are three that are sure to excite and satisfy some hungry tummies!
Pea and noodle fritters:
Trying to make vegetables exciting and appealing has been a chore of every Mother since the beginning of existence. But combining them with a staple kiddie favourite food is a great way to ensure your little ones are getting all the greens they need. These pea and noodle fritters are an easy snack to make, store and pack in a lunch box!
- 1 ¼ cups frozen peas
- ½ x 440g hokkien noodles
- ¼ cup self-raising flour
- ¼ cup milk
- 2 eggs, lightly beaten
- ¼ cup grated parmesan
- 1 red onion, finely chopped
- ¼ cup rice bran oil
- Place peas in a heatproof bowl and cover with boiling water. Stand for two minutes until tender and then drain. Roughly mash peas with a fork and then add noodles, flour, milk, eggs, parmesan and onion. Season with salt and pepper and stir to combine.
- Heat oil in a large flying pan over medium heat. Drop ¼ cup batter into pan, spreading to form a circle. Repeat to make four fritters. Cook until golden underneath (approx 2 minutes). Turn and cook until golden on both sides. Transfer to a plate lined with paper towel to drain.
(Apple, Banana, Cinnamon, Date) muffins are crowd pleasers. They are an easy way to add some fruit to your kids diet while also treating them with something sweet and filling! Popping one in their lunch box will ensure they get all the energy they need to tackle the playground that day.
- 1 ½ cups self-raising flour
- ½ cup caster sugar
- 2 eggs
- 1 ½ cups milk
- 1 tsp vanilla essence
- 1 tsp ground cinnamon
- 2 bananas (mashed)
- 150g butter
- 1 apple (grated)
- ½ cup pitted dates (chopped
- Preheat your oven to 200°C (180°C fan-forced) and line 2 x 12-hole muffin trays with paper cases (24 in total). Sift the self-raising flour into a large bowl before adding the caster sugar.
- Adds the eggs, milk, vanilla essence, cinnamon, mashed banana and butter to the bowl and use a mixer on low speed to is the ingredients until they have almost combined.
- Add the grated apple and chopped dates to the bowl and gently stir through until just combined.
- Fill the paper cases until they are approximately ⅔ full and bake for 20 minutes or until they are golden and cooked through. Carefully remove from the over and allow them to cool in trays for 5 minutes before carefully transferring to a wire rack to cool completely.
Ham pinwheels are a fun and new take on a traditional sandwich. The prep time is almost similar and they are also a great snack to serve on weekends or after school!
- 1 tbs cream cheese, for pinwheels
- 1 wholegrain wrap, for pinwheels
- 40g don ham leg, sliced for pinwheels
- ½ carrot, grated for pinwheels
- ½ cup seedless red crimson grapes
- 6 Peckish Brown Rice Crackers No Salt
- 30g hillview cheese block, cut into squares
- 1/5 Continental cucumber, cut into 6 rounds
- 1½ tbs Sultanas
- 1 tbs Macro sunflower seed kernels
- 1. Spread cream cheese evenly over wrap.
- 2. Place ham and carrot down the centre of the wrap, then roll firmly to enclose filling. Trim edges and cut into 4 pinwheels.
- snack: place grapes in an airtight container
- Snack: serve crackers topped with cheese and cucumber.
- Snack: place sultanas & sunflower seeds in an airtight container.
We hope these easy recipes are a hit in the kitchen and the schoolyard!
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