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These sound fabulous! I’m going to try them this weekend!

1kg chicken mince
1 cup breadcrumbs
2 eggs, lightly beaten
2 t cumin
2 t powdered chicken stock
2 cloves garlic
4 T vegetable oil

1. In a large bowl, place the chicken mince, breadcrumbs, eggs, cumin, chicken stock and garlic. Combine well using a metal spoon.

2. Roll tablespoons of this mixture into balls. Heat the oil in a frying pan and fry the meatballs over a medium heat, turning constantly using an egg slice. These only take 3-5 minutes to cook through. Just slice one in half to check they are white all the way through.

3. Serve individually or on skewers. Or in pitas. Or with pasta and a sauce. Hot or cold. Great for lunchboxes and picnics!


Courgette, Carrot and Parsnip Frittata

Hi there,

Apologies I’ve been so quiet for a while – work has been hectic! But here is this week’s offering, courtesy of my friend Tess and

Some kids might have an issue with ‘the green stuff’ in the fingers, but it is healthy, sounds very tasty and will work for lunchboxes and my baby of 10 months!

Makes: 12 fingers

Melted butter, to grease
2 tsp light olive oil
80g (1/2 cup, firmly packed) grated green courgette
60g (1/2 cup, firmly packed) grated carrot
50g (1/2 cup, firmly packed) grated parsnip or potato or sweet potato
2 shallots, finely chopped
3 eggs, lightly whisked
40g (1/3 cup) coarsely grated cheddar or tasty cheese
2 T finely chopped fresh parsley
1 T plain flour, sifted

1. Preheat oven to 180°C. Brush a shallow, square 18.5cm cake pan with melted butter to lightly grease. Line the base and 2 opposite sides with non-stick baking paper, allowing it to overhang.
2. Heat the oil in a medium saucepan over medium heat. Add the grated courgette, carrot, parsnip and shallots, and cook, stirring, for 4-5 minutes or until the vegetables soften. Remove from heat and set aside for 10 minutes to cool.
3. Combine vegetable mixture, egg, cheese, parsley and flour in a large bowl and stir until well combined.
4. Spoon vegetable mixture into prepared pan and smooth the surface. Bake in oven for 12 minutes or until set.
5. Remove from oven and set aside for 10 minutes to cool. Lift frittata from pan and place on a plate to cool completely. Cut into 12 fingers to serve.

Courgette and carrots can be substituted with potato and sweet potato too.

Hi, keeping with my experiment re adding videos to my blog, here is another one:

This one features hummus and veggie pitas and wraps with ham, apple and lettuce.

Please let me know what you think!

Hi, I’m trying out some video recipes! Here is a recipe I found on YouTube by NickosBABYFOOD.

I think these muffins have great potential as lunch box snacks, as well as a way to get my children to eat mushrooms. Of course, you don’t have to use mushrooms and celery – you can substitute anything for those 2 ingredients. I’m thinking of trying red pepper and red onion. And of course bacon would work well too!

Serves 2

3 button mushrooms, chopped
1/4 cup celery, chopped
1 egg
2 English muffins (halved)
1/4 cup grated cheese

1. Pre-heat grill.
2. Fry up mushrooms and celery until soft.
3. Add egg and mix continuously. Cook for a bout a minute or until egg is scrambled.
4. Divide mixture evenly between the 4 half English muffins.
5. Top with grated cheese and place under grill until cheese has melted.

OK, so I’m inspired today. I SO love the idea of these – will be brilliant for school lunchboxes! Found this on Pinterest – my new favourite site! They sound very easy!

Macaroni and Cheese Cupcakes

225g elbow macaroni
2 cups shredded cheddar cheese, plus a little more for garnish
2 eggs
1 cup milk
Salt and pepper

1. Preheat oven to 200 degrees.
2. Line a 12 cup muffin tin with cup cake liners.
3. Cook the macaroni to the instructions on the packet. Drain and immediately return to pot.
4. Add cheese and stir briefly until almost melting.
5. Beat eggs into milk, and then pour mixture into macaroni cheese mixture. Mix well.
6. Ladle macaroni mixture into muffins tins, and bake for 20 minutes. Cool slightly before serving.

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