Well I put the question out and you answered…with gusto! It was a big fat YES to lunchbox ideas for the fast approaching school and kinder year.
It was great that you did because it got me to seek inspiration beyond my usual go-to of a vegemite sandwhich and banana.
While there’s absolutely NOTHING wrong with that combo, it’s sometimes nice to throw in the odd newbie to keep the kids interested, right?
So here are some of the faves in our house. Most are freezable, which is great if you’re anything like me and often panic at the last minute when you realise you have nothing but a stale cruskit to offer!
I’ll post a sweet addition soon.
HOMEMADE CHEESE AND VEGEMITE SCROLLS
Ok I’m not going to lie, this does involve making your own dough. However, once you’ve done it, you won’t go back, and that goes for taste and cost savings!
220 grams of lukewarm water
375 grams of bakers or plain flour
1.5 teaspoons of yeast
1 teaspoon of salt
So if you have a Thermomix, you bung it all into your bowl, mix for 10 seconds on speed 7 then kneed for 6 minutes.
If you don’t you still bung it all into a bowl. Mix well, then turn out onto a lightly floured surface and begin kneeding the dough until a smooth ball is formed.
Place into a lightly oiled bowl and let it sit and rise for an hour.
Once it’s doubled in size, turn the big ball into 6-8 smaller ones.
Roll out the small balls into flat oval shaped discs, and spread with vegemite and grated cheese.
Roll up your dough and stand up right.
*Note* I did a mixture of cheese and vegemite, plain cheese and plain rolls, as all of my children like different things. You could add ham, tomato or whatever you like!
Let is stand and continue to rise for 30 minutes while you preheat your oven to 180 degrees.
Place the rolls into the oven to cook for 30-40 minutes on 180 degrees.
Take out and enjoy, or let cool and freeze in sip lock bags ready for school/kinder lunches!
EASY PEASY QUICHES
I happened across this recipe when I literally had nothing in the fridge for my lunch and I was pleasantly surprised that they not only worked but were delicious too.
You can check out the full recipe here!
MINI GREEK BURGERS/MEATBALLS
I’ve made this recipe up before for dinner, but it could so easily double as a lunch option. Or make it for both and you’re one step ahead of the game?!
For the ingredients and directions, click here.
Who doesn’t like pancakes? Seriously! I’ve been making variations of these little rippers since my eldest was a baby and they’ve always gone down well.
1 zucchini, finely grated
270g can corn kernels, drained, rinsed
1 small carrot, peeled, finely grated
1 cup plain flour
2 teaspoons baking powder
1/2 cup low-fat milk
2 tablespoons low-fat natural yoghurt
1/2 cup grated tasty cheese
1 tablespoon olive oil
olive oil cooking spray
Using your hands, squeeze grated zucchini to remove excess liquid. Place zucchini in a large bowl. Add corn and carrot. Mix until well combined.
Sift flour and baking powder together into a bowl. Whisk milk, yoghurt and egg together in a jug. Add milk mixture to flour mixture. Mix until well combined. Add mixture and cheese to vegetables. Mix well to combine.
Heat half the oil in a large, non-stick frying pan over medium heat. Spoon 2 tablespoons of vegetable mixture into the pan to make 1 pancake. Cook pancakes, in batches, for 3 to 4 minutes each side or until golden and cooked through.
Using a spatula, transfer pancakes to a plate lined with paper towel. Repeat with remaining oil and mixture. Serve.
*Note* These pancakes can be frozen in batches and defrosted the night or morning before school/kinder.
There are so many different options to add to your child’s lunchbox and if you’d like to see some more of these posts throughout the year I would be happy to oblige! x