I thought I had better not ignore the back to school phenomenon completely…so here are some sand which free lunch ideas for the lunch box. Not that there is anything wrong with sandwiches! My girls have them regularly, it is just nice to have a few alternatives up your sleeve.
Some of these ideas are best heated which is not always an option I know. A small thermos container could help 🙂
I make all sorts of chuck it all in soups, it is a great way to use up manky veggies in the bottom of the fridge and soup freezes really well! Freeze in small containers or reusable pouches for lunch boxes.
Freezable, tasty hot or cold, they are perfect for lunchboxes.
250g cooked chopped spinach
2 cloves garlic finely chopped
1 c grated cheese
1/4 cup SR flour
Combine all ingredients and spoon into a prepared muffin tray, silicone works best for these. Bake at 180*c for 30-40 minutes until a skewer comes out clean when tested. Cool for 5-10 minutes in the muffin cases before cooling on a wire rack.
CRUSKITS OR RICE CAKES
Pack these in a separate sealed bag or container to keep them fresh and crunchy and pack toppings separately. Kids will love loading up their toppings and are more likely to eat something they have been involved in making or creating. Great toppings are ham, cheese, sliced avocado, sliced tomato, and for older kids cream cheese, a tin of tuna or a dip to spread.
This is my recipe and these are a favourite in this house! They freeze well and are delicious with Mayo and kids love the novelty of a dipping sauce.
3cups of cooked mashed potato, sweet potato and or pumpkin (any combination of)
1cup other cooked veggies finely chopped
2-4 small tins of tinned tuna, (depending on how strong you want them)
1/2-1cup of bread crumbs (this really depends on how wet your mash is to start with)
Mix everything together and form into patties. You will need to go by feel a bit and add enough breadcrumbs so that the patties will hold together, not too wet or dry.
Bake on a tray lined with baking paper for about 30minutes at 180* or until golden brown.
Cool on a wire rack and freeze flat in a zip lock bag when cool.
I heat them straight for the freezer for about a minute each in the microwave. If you have more time, defrost in the fridge and then warm in the oven. Enjoy!
Still bread I know but not technically a sandwich 😉
This basic scroll dough recipe works wonderfully every time and makes a big batch. Wraps these individually and place into a ziplock bag to freeze.
Pinch of salt
750g bakers flour
70g melted butter or oil
Mix dough, kneed well and then cover and leave in a warm place to double In size. Knock back the dough and roll into a large rectangle. Place your fillings evenly over the surface, fillings are limited only to your imagination! Roll into a log then cut into 3cm pieces and place into a round silicone cake form. Allow to prove again for 15 minutes before baking at 180*c for 45-50 minutes. Cool on a wire rack.
CHEESE AND VEGGIE MUFFINS
These are a great veggie smuggling option!…and freezeable 🙂
2cups SR flour
2cups grated cheese
2cups grated veggies/ ham/ bacon/ chicken etc
1/4cup to 3/4cup milk (As much as you need to wet the mixture enough to combine everything together, depending on how wet your veggies are)
Mix and spoon into muffin tins (these can stick incredibly if not lined or greased…be aware! )
Bake at 180*c for 30-40 minutes, cool on a wire rack.