October Recipes – School Lunchbox

1 October 2019

Superior Fruit, October Recipes – School Lunchbox

 

 

 

Mex-it-up Wraps

INGREDIENTS

1 large tortilla wrap

1 1/2 tablespoons cream cheese

1/4 red capsicum, chopped

1/4 yellow capsicum, chopped

50g sliced roast beef / ham / salami / chicken

1/2 tomato, sliced, along the centre

 

 

METHOD

Step 1

Spread 1 large tortilla wrap with 1 1/2 tablespoons cheese spread. Place 1/4 red capsicum, chopped; 1/4 yellow capsicum, chopped; 50g rare roast beef; and 1/2 tomato, sliced, along the centre. Drizzle over 1 tablespoon mild salsa. Roll up to enclose. Cut in half to serve.

Tip: Try mixing it up a bit! You can substitute the roast beef for ham, sliced chicken, turkey or salami. You can also swap the capsicum/tomato for things like: Spinach, cucumber, carrots, avocado, olives etc

 

 

 

Banana yoghurt muffins

INGREDIENTS

1 3/4 cups self-raising flour

1/2 cup caster sugar

1 cup natural yoghurt

1 egg

2/3 cup vegetable oil

2 large bananas, mashed

 

METHOD

Step 1

Preheat oven to 180°C. Lightly grease a 12-hole, 1/3 cup-capacity muffin pan. Sift flour and sugar into a bowl.

Step 2

Combine yoghurt, egg, oil and 1 cup mashed banana in a large bowl. Gradually add dry ingredients, stirring until just combined.

Step 3

Spoon mixture into muffin holes. Bake for 20 to 25 minutes or until a skewer inserted into the centre comes out clean.

Step 4

Stand muffins in pan for 5 minutes. Turn onto a wire rack to cool completely. Serve warm or cold.

 

 

 

Cheesy veggie rice slice

 

INGREDIENTS

1 tbs olive oil

1 small brown onion, chopped

4 short-cut bacon rashers, chopped

2 garlic cloves, crushed

250g pkt microwavable long-grain rice

200g sweet potato, peeled, coarsely grated

1 head broccoli, cut into florets, chopped

1 cup (120g) frozen peas

1 1/4 cups (150g) grated cheese

5 eggs, lightly whisked

Ground paprika, to serve (optional)

Green salad, to serve

Tomato chutney, to serve

 

METHOD

Step 1

Preheat oven to 190°C. Line a 16cm x 26cm (base measurement) slice pan with baking paper, allowing the 2 long sides to overhang.

Step 2

Heat the oil in a frying pan over medium heat. Cook the onion and bacon, stirring occasionally, for 5 mins or until light golden. Add garlic and cook, stirring, for 30 secs. Transfer to a large bowl. Set aside to cool slightly.

Step 3

Heat the rice following packet directions. Add to the bacon mixture in the bowl with the sweet potato, broccoli, peas and 1 cup (120g) cheese. Stir until combined. Fold in the egg. Season.

Step 4

Spoon the mixture into the prepared pan, pressing down firmly. Smooth the surface. Sprinkle with remaining cheese. Lightly sprinkle with paprika, if desired.

Step 5

Bake for 30 mins or until set and golden brown. Set aside in the pan for 5 mins to cool slightly. Cut into pieces. Serve with salad and chutney.

 

 

 

 

 

Bolognese Pasta Lunch Muffins

 

INGREDIENTS

1 cup cooked leftover pasta, such as macaroni, spaghetti or fettuccini

1 cup leftover bolognese sauce

1/3 cup grated carrot

1/3 cup grated zucchini

2 eggs, lightly whisked

1 cup grated cheese

 

METHOD

Step 1

Preheat oven to 180°c. Line a 6-hole large muffin tin with paper cases.

Step 2

If you have long pasta like spaghetti or fettuccini, cut it into short lengths

Step 3

Combine pasta in a bowl with sauce and grated vegetables. Stir in egg and half the cheese.

Step 4

Spoon evenly between muffin cases. Sprinkle each with some of the remaining cheese. Bake for 20-25 minutes or until set.