Delicious recipes for some healthy lunchbox ideas

Do you painstakingly fill lunch boxes with healthy foods only to have them come back ... uneaten? Say goodbye to half-eaten lunches with these great recipes. Not only do they taste delicious - they're also healthy and easy to make. Kids will get a lunch they'll love - and you can be happy too, knowing that they're not filling up on junk food.

HEALTHY LUNCH BOX IDEA: CHEESE AND ZUCCHINI SCONES RECIPE

Scones offer a tasty alternative to sandwiches - and these scones are an even more nutritious version, with cheese and zucchini included in the mixture. Just stuff the scones with your usual fillings, and you have a healthy lunch with little effort. And did we mention that they taste delicious too?

Try the cheese and zucchini scones recipe 

Category:

After school snacks, Breakfast, Brunch, Budget, Cakes & Baking, Easy recipes, Healthy, Lunch box, Scone recipes, Snacks

Prep Time:

10 minutes

Cook Time:

30 minutes

Ingredients:

• 1 zucchini, courselygrated
• 2 cups self-raisingflour
• 1 cup tastycheese, grated
• 1/4 cup parmesancheese, grated
• 2 springonions (shallots), finelychopped
• 1/2 tspsalt
• 1 cup buttermilk

Method:

Preheat oven to 200°C. Line a baking tray with baking paper and set aside.

Wrap the grated zucchini in a paper towel or a new Chux cloth and squeeze out all the liquid.

Place into a bowl with the flour, the tasty and parmesan cheese, spring onion and salt. Mix together well so that all the cheese is well coated in the flour and the strands are seperated.

Pour the buttermilk into the bowl and use a spatula to fold the mixture together.

Place on a surface that is dusted with flour and lightly knead. Pat out into a 2cm thick circle.

Take a large scone cutter dipped into flour and cut 10 scones. Fold the dough together and pat out again to cut another round of scones.

Place on the tray so that each scone is touching the next and they are all joined up.

Brush the tops with a little buttermilk and bake for 20-25 minutes.

Split and fill with fresh leg ham and homemade chutney.

HEALTHY LUNCH BOX IDEA: CHICKEN WRAPS RECIPE

Low-fat, quick to make, nutritious, tasty - these chicken wraps may just be the perfect school lunch option. Just as well too, because after discovering these wraps in their lunch box, your kids will demand them every week.

Try the chicken wraps recipe 

Category:

Chicken, Dinner, Healthy, Lunch box, Healthy lunch box snacks

Ingredients:

• Canola spray
• 1kg of chickentenderloins
• 1 pktLebanese pita bread
• 1 bag mixedlettuce
• 2 tomatoes
• sliced 1 smallcontainer of tabouli
• 1 smallcontainerHommous
• 1 smallcontainerTzatziki

Method:

In a frypan, give the base a light spray of canola spray and cook the tenderloins until golden.

Lay the pita bread open and layer the dips and salad.

Place the warm chicken tenderloins on top of the salad and tuck the bottom over and wrap.

Use a serviette to hold them together with some string over the top.

Notes

• These are great for picnic lunches or just when you are tired after a long day at work.
• They take minimal effort and taste great.
• Be generous with the dips and don't forget to make one and roll it in foil for lunch tomorrow.

HEALTHY LUNCH BOX IDEA: CORN PIKELETS RECIPE

These wholemeal corn pikelets will jazz up any lunch box.  Whether they're for recess or the main event, these fibre-rich pikelets taste great, and give children the energy they need to power through the school day.

Try the corn pikelets recipe 

Category:

After school snacks, Breakfast, Dinner, Easy recipes, Finger food, Healthy, Kids cooking, Kids food, Lunch box, Pancake recipes, Snacks, Toddler, Vegetarian

Ingredients:

• 1 cup cornkernels
• 1 cup wholemealself-raisingflour
• 1 egg, lightlybeaten
• 3/4 cup milk
• buttertofry and spread

Method:

In a bowl, whisk together flour, egg and milk to make a batter.

Stir in corn kernels.

Heat frying pan and add 2 teaspoons of butter. When sizzling, drop in tablespoons of mixture.

Turn over and cook the other side.

Spread withbutter.

Notes

• This batter is best used straight away.
• You can make a larger batch of these and freeze them for later.
• I tried using margarine to spread on these and I have to say that the butter tasted so much better.
• For a sweeter taste add 2 tsp of honey. Reduce the milk a touch to compensate for the extra liquid.

HEALTHY LUNCH BOX IDEA: MINI PITA PIZZAS RECIPE

Few lunch box options will get the reaction that these mini pita pizzas will. These pizzas are the perfect size for little tummies, are totally customisable, dead easy to make, fibre-rich and completely delicious. What more can you ask for?

Try the mini pita pizzas recipe

 

Category:

Budget, Dinner, Healthy, Italian, Kids cooking, Kids food, Lunch box, Toddler, Vegetarian, Weight Watchers recipes, Pizza recipes

Ingredients:

• 4 smallwholemeal pita bread    
• 180g tomato-based pasta sauce    
• 4 mediumtomato, thinlysliced    
• 1 mediumonion, halved, thinlysliced    
• 2 tspMasterFoods Herbs and Spices Italian Herbs    
• 150g char-grilled red capsicum, thinly sliced    
• 100g feta cheese, crumbled    
• 12 individual black olives in brine, pitted    
• 4 sprigfreshrosemary    

Method:

Preheat oven to 200°C.

Place the pita breads onto a baking tray. Spread tomato pasta sauce over the base of each pita. Arrange your tomato slices and onion on top and sprinkle with dried herbs.

Add capsicum and sprinkle with feta. Season to taste with salt and pepper, then add olives and rosemary.

Bake in preheated oven for 15-20 minutes or until golden and cooked.

Notes

• This is a quick and easy version of individual pizzas. We've boosted the fibre content by using wholemeal pita bread.
• For littlies who don’t like olives, they can easily be omitted. You can also add things like grilled chicken as a substitute, or mix up the topping variations. Justremembertokeepthetoppingshealthy.
• Any leftovers can be refrigerated overnight and reheated in a moderate oven for 10-15 minutes. These are also suitable to freeze for up to 3 months.

HEALTHY LUNCH BOX IDEA: VEGETABLE AND CHICKEN SAUSAGE ROLLS RECIPE

Hot or cold, these chicken and vegetable sausage rolls will disappear out of the lunch box in minutes. Deceptively nutritious, these sausage rolls combine kid-friendly flavours with hidden vegetables, protein, fibre - and even omega-3. Beat that for a healthy school lunch.

Try the healthy vegetable and chicken sausage rolls recipe 

 hefibre and protein. Best of all, their hidden goodness is undetectable!

Category:

Australian, Chicken, Dinner, Finger food, Healthy, Kids cooking, Kids food, Mince, Party food, Toddler

Ingredients:

• 8 Pre-prepared frozen puff pastry sheets
• 1kg chickenmince
• 4 eggs
• 3 tablespoons LSA, (a mix of ground linseed, sunflower and almond kernels), optional
• 1 cup flaked quinoa or amaranth, optional
• 1/2 cup breadcrumbs
• 1kg vegetables 
• 1/4 cup choppedparsley
• 1 egg for brushing pastry, cracked and mixed lightly

Method:

Pre-heat your oven on high (around 210°C).

Chop up all the vegetables as small and fine as you can.

In a large bowl, mix together all ingredients except for the puff pastry and the extra egg (which will be used to brush the pastry). Massaging all of the ingredients together can be the best way to make sure they are well combined.

After the puff pastry is defrosted, cut a sheet in half and lay in front of you as a long rectangle.

Using a tablespoon lay out the sausage roll mix in a long line at the bottom of the sheet, just remembering not to make it too thick. Keep in mind you will need to roll the puff pastry over the sausage roll mix so that there are two layers of pastry overlapping by at least 1cm.

Before rolling up the mix in the pastry, brush some egg as ‘glue’.  Keep the roll whole, brush with more egg on top and place on a tray with baking paper.  Keep in the fridge.  Repeat this process until all of the mix is used up.

With a sharp, thin bladed knife, cut the logs of sausage rolls into smaller pieces. Each roll makes 7 or 8 bite sized sausage rolls. 

Lay each piece 2cm apart on a tray lined with baking paper.  Don’t try and squeeze too many on one tray as they will steam rather than bake and you won’t get a golden colour from the pastry.

Bake on high for 15min, until the pastry starts to golden then turn the oven down to 180°C.

Depending on the strength of your oven, you may need to move trays around from top to bottom and keep an eye on the bottom of the sausage rolls that they don’t become too dark.

Notes:

• The trick is to keep the size of the vegetables in the sausage rolls as small as possible - bring out the food processor from the cupboard if need be!
• Adding LSA (a mix of ground linseed, sunflower and almond kernels) which is high in fibre, protein and Omega 3 makes these far healthier than most sausage rolls, along with adding quinoa flakes rather than just breadcrumbs which is high in fibre and protein.
• The following vegetables work well in these sausage rolls: onions, garlic, carrots, celery, zucchini, mushrooms, broccoli, eggplant, corn, peas, leek amd spinach.

HEALTHY LUNCH BOX IDEA: MACARONI WITH SPICY MINCE RECIPE

Leftover pasta from dinner the night before makes a great lunch box filler. Just pop it into a container, grate a little cheese on top, pack a fork, and you have lunch all ready to go. Easy.

Try the macaroni with spicy mince recipe

Category:

Beef, Budget, Healthy, Mince, Weight Watchers recipes

Ingredients:

• 350 g lean beefmince     
• 1 mediumonion, finelychopped     
• 800 g whole tomato canned in tomato juice, chopped     
• 1/4 cup tomato puree   
• 2 tspchillipowder   
• 1 tspgroundcumin 
• 200 g boiledmacaroni pasta
•  400 g canned red kidney beans, rinsed, drained, rinsed  
•  1/4 cup gratedparmesancheese  

Method:

Heat a large frying-pan over high heat. Add beef and onion and cook, stirring for 10 minutes or until meat is brown. Drain off excess fat. Reduce heat to medium. Add tomatoes, 250 ml water, tomato puree, chilli powder and cumin. Cook, stirring for 5 minutes.Season to taste with salt and pepper.

Add macaroni and kidney beans and bring to the boil. Reduce heat to low. Cover and cook for 15 minutes, or until macaroni is al dente. Add more liquid if necessary during the cooking process.

Spoon into bowls and sprinkle with parmesan.

Notes:

• You can make the mince up to 2 days ahead of time. Reheat the mince before adding the macaroni and kidney beans, and cook until the pasta is al dente.
• Once cooked this dish will keep in the fridge stored in an airtight container for up to 4 days, and will freeze for 3 months.
• Leftovers are also great to reheat in the microwave.

HEALTHY LUNCH BOX IDEA: VIETNAMESE RICE PAPER ROLLS RECIPE

Vietnamese rice paper rolls are a guaranteed lunch box fave with kids who like a little taste of Asian flavours. They're fast to make and full of fresh vegetables - and packed with a little ice pack, they'll stand up to hours in the lunch box. 

Try the Vietnamese rice paper rolls recipe 

Serving Size:

12

Category:

Budget, Finger food, Healthy, Lunch box, Rice, Starters, Vegetarian

Ingredients:

• 12 x 22cm round rice papers
• 1 Lebanese cucumber, cut into short thin strips
• 1 small red capsicum, cut into short, thin strips
• 1 large carrot, cut into short thin strips
• 1 small avocado, cut into short thin slices
• 50 grams snow pea sprouts, ends trimmed
• 3/4 cup corianderleaves
• 3/4 cup mintleaves
• 55 grams unsalted roasted peanuts, finely chopped
• 3 tablespoonsMaggiSweetChilli Sauce
• 1 1/2 tablespoons soy sauce
• 3 tablespoonsfresh lime juice

Method:

These rice-paper rolls can be made a few hours in advance.

Simply cover with damp paper towels, the plastic wrap, and refrigerate.

To make the dipping sauce, combine all sauce ingredients in a bowl. Set aside.

Place all the ingredients for the rice paper rolls on a bench.

Half-fill a large bowl with warm water.

Dip one wrapper in the water for 20 seconds, or until it is just soft.

Drain off excess water and place on a clean surface.

Place a few pieces of each of the remaining ingredients on the wrapper, about 3cm (1¼ in) from the base.
Fold up thebottom of thewrapper.

Fold in the sides and roll up to enclose filling.

Place on a tray and cover with damp paper towels.

Repeat with the remaining wrappers and filling ingredients.

Serve rice-paper rolls with the dipping sauce

HEALTHY LUNCH BOX IDEA: WHOLEMEAL BREAD ROLLS RECIPE

Why buy rolls when you can make them? Sure, they're a little more work than pulling out a bag of store-bought rolls but when you taste these crusty rolls, you'll be pleased that you made the effort. Made with wholemeal flour, linseed and bran, homemade wholemeal rolls will make the most of your child's favourite fillings.

Try the wholemeal bread rolls recipe

Category:

Cakes & Baking, Dinner, Healthy, Lunch box, Bread

Ingredients:

• 2 cups wholemealplainflour
• 2 cups plainflour
• 1 cup unprocessed bran
• 1/2 cup linseed
• 2 x 7g satchets of yeast
• 2 1/2 cups warmwater
• 3 tbsp vegetable oil
• 2 tsphoney

Method:

Mix all of the dry ingredients in a large bowl.

Mix all of the wet ingredients in a jug.

Mix wet and dry ingredients together and when well combined, cover the bowl with cling film and leave the bowl in warm place for the dough to prove (double in size) for an hour.

Dust some flour on your bench and turn out the dough. Knead until your dough is pliable and elastic.

Cover a baking tray with baking paper. Shape your bread rolls and place on the tray.

Cover with a tea towel and leave to rise again for 45mins.

Preheat oven to 200°C.

Bake rolls in oven for 20 minutes.

Notes

• You can brush these with a little milk before baking if you like them to look really golden.
• I made some round rolls, a plait and some knot rolls with mine.
• These are neither fast nor easy but they are still worthy of giving a go. The end result is some deliciously healthy rolls with linseeds dotted through them.

HEALTHY LUNCH BOX IDEA: CHEESE AND VEGEMITE SCROLLS RECIPE

Scrolls mean lunch box victory every time, and these vegemite and cheese scrolls are no exception. While this recipe is a touch on the cheesy side, it's boosted with the fibre of wholemeal flour and goodness of B12. Yummo.

Try thecheese and vegemitescrollsrecipe 

Serving Size:

8

Category:

After school snacks, Australian, Bread, Cheese, Kids cooking, Lunch box, Party food, Toddler, Healthy lunch box snacks

Special Info:

Egg free, Nut free

Ingredients:

• 1 ½ cups self-raisingflour
• ½ cup wholemealflour
• 80g butter
• 2/3 cup milk
• 2/4 cup cheddar cheese, grated
• ¼ cup parmesancheese, grated
• 1 tbspVegemite, heaped
• 1 tbspmilk

Method:

Preheat oven to 200°C.

In a medium bowl, combine both flours and butter.

Using your fingertips, rub the butter through the flours until you have a breadcrumb consistency, then add ¾ of the cheese combination and milk and work into a dough ball with your hands.

When these ingredients are combined, lightly flour your kitchen bench and gently push the dough out into a rectangle, approx 1 cm in depth.

Spread Vegemite evenly over the top of the dough and sprinkle with remaining cheese.

Roll the dough into a long rope shape, rolling it away from you. When you have a rope of dough, cut it into eight equal rounds and place them on a lined baking tray.

Brush with milk.

Bake for 20 minutes then remove from oven and cool on wire rack.

Notes

• If you don’t have wholemeal flour then use all white, just pour the milk in gradually as you might not need it all.
• With any dough, try and be as gentle as possible and kneed it only as much as it needs to prevent the dough being tough.
• These freeze really well and will hold up in a lunch box rain, hail, and shine.
• My three year-old loves to help spread and sprinkle these.
• These are great at stopping afternoon tummy rumbles!

HEALTHY LUNCH BOX IDEA: MINI QUICHES WITH HIDDEN VEG RECIPE

Do your kids love quiche in their lunch box, but you shudder at the fat levels? These cute mini quiches are fast, full of protein and bursting with (sneakily hidden) veggies. Even better, you can use last night's leftover vegetables to fill them.

Try the mini quiches with hidden veg recipe 

Serving Size:

Makes 24 mini quiches

Category:

Eggs, Finger food, Toddler, Vegetarian

Special Info:

Nut free

Ingredients:

• 2 sheetsfrozenpuffpastry
• 4 eggs
• ¼ cup milk
• ½ cup mashedpotato
• ½ cup mashedorpureedcarrot
• 1 cup gratedtastycheese

Method:

Place pastry sheets on a work surface to defrost for 10 minutes. Preheat oven to 180°C.

Select a 24 small hole cupcake pan or 2 x 12 hole pans.

Cut 12 holes from each pastry sheet with a scone cutter that is slightly larger than the holes.

Carefully push pastry circles into pan (there's no need to grease). Divide cheese between pastry cases.

Whisk eggs and milk together in a jug, then whisk in the mashed vegetables.

Pour egg mixture into pastry cases to just below the top. Keep whisking the mixture to make sure the veggies are evenly distributed.

Bake for 10-15 minutes until golden.

Notes

• These are a version of messy cheese pies with the added bonus of hidden leftover mashed vegetables. I had potato and carrot in the fridge, but you could use other yellow/orange vegetables (pureed pumpkin, sweet potato, corn, yellow zucchini)
• Mini quiches freeze well; just reheat in the oven to make sure the pastry is crisp.