October Recipes – School Lunchbox
1 October 2019
Superior Fruit, October Recipes – School Lunchbox
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
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
1 3/4 cups self-raising flour
1/2 cup caster sugar
1 cup natural yoghurt
2/3 cup vegetable oil
2 large bananas, mashed
Preheat oven to 180°C. Lightly grease a 12-hole, 1/3 cup-capacity muffin pan. Sift flour and sugar into a bowl.
Combine yoghurt, egg, oil and 1 cup mashed banana in a large bowl. Gradually add dry ingredients, stirring until just combined.
Spoon mixture into muffin holes. Bake for 20 to 25 minutes or until a skewer inserted into the centre comes out clean.
Stand muffins in pan for 5 minutes. Turn onto a wire rack to cool completely. Serve warm or cold.
Cheesy veggie rice slice
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
Preheat oven to 190°C. Line a 16cm x 26cm (base measurement) slice pan with baking paper, allowing the 2 long sides to overhang.
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.
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.
Spoon the mixture into the prepared pan, pressing down firmly. Smooth the surface. Sprinkle with remaining cheese. Lightly sprinkle with paprika, if desired.
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
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
Preheat oven to 180°c. Line a 6-hole large muffin tin with paper cases.
If you have long pasta like spaghetti or fettuccini, cut it into short lengths
Combine pasta in a bowl with sauce and grated vegetables. Stir in egg and half the cheese.
Spoon evenly between muffin cases. Sprinkle each with some of the remaining cheese. Bake for 20-25 minutes or until set.