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School Term Lunchboxes – sorted!

 

This makes enough for one child so just double up or bake some extra cakes if you need to make more.
Also we are removing the crusts so we can dry them out and make breadcrumbs, that way I know they wont be wasted.
There’s always the option to buy cake mixes or pre made cakes and muffins etc to cut into serving sizes and freeze. It’s all about providing your children with a healthy lunch they’ll love to eat and for you to organise a full term so you can be less stressed.

MENU

Banana Cake
Carrot Cake
Chocolate and Zucchini Cake
Rice Bubble Slice
Muesli Bar Slice
Choc Weetbix Slice
Nutella Scrolls

Pizza Scrolls
Cheesymite Scrolls
Chicken Nibbles
Ham and Cheese sandwiches
Jam/or favourite spread sandwiches
Quiche slice


 SHOPPING LIST

2 loaves sliced bread
Self Raising flour
Plain flour
Butter
Bicarbonate of soda
Brown sugar
White sugar
Caster sugar
Raw sugar
Icing sugar
Olive oil
Rice bubbles
Eggs
Cream cheese (Spreadable)
Vanilla essense
Milk
Cocoa
Honey/Maple syrup
Cinnamon
Dessicated Coconut
Weetbix
Rolled oats
Sultanas
Pepitas
Coconut Oil
Nutella
Vegemite
Tomato sauce
Puff pastry
2 minute noodles
Onion
Bacon
Zucchini
Capsicum
Bananas
Bacon
Tasty Cheese
Chicken nibbles
Cheese slices
Ham slices


 

RECIPES

Cheesymite Scrolls

4 sheets puff pastry, thawed

1/4 cup Vegemite

3 cups grated tasty cheese

1 egg, beaten

Step 1

Preheat oven to 220°C. Line 3 baking trays with baking paper. Place pastry, 1 sheet at a time, onto a chopping board. Spread Vegemite over pastry. Sprinkle cheese over Vegemite.

Step 2

Starting from the edge nearest you, roll up pastry, 1 sheet at a time. Be careful not to roll the pastry sheets too tight.

Step 3

Cut each roll into 12 equal portions. An easy way to do this is to cut each roll into quarters, then cut each quarter in 3. Brush pastry scroll tops with beaten egg.

Step 4

Place scrolls, cut-side up, onto baking trays, allowing room for spreading. Bake for 15 to 20 minutes or until pastry is golden and cheese is melted. Allow to cool for 5 minutes on trays before transferring to a wire rack. Serve or freeze.

 

Pizza Scrolls

1⁄2 small red capsicum, chopped finely

100 g ham or 100 g salami, chopped fine

1⁄2 cup cheese, grated

1⁄4 cup tomato sauce

2 sheets ready rolled puff pastry

 Step 1

Preheat oven to 200c.

Step 2

Combine the chopped capsicum, ham and cheese in bowl.

Step 3

Spread the sauce onto each sheet of pastry, leaving a 2cm border along one side, and sprinkle the capsicum mixture over the top.

Step 4

Roll up the pastry to enclose the filling (like a swiss roll), leaving the plain edge until last and brush the edge lightly with water and fold to seal.

Step 5

Cut each roll into 1cm rounds (use serrated bread knife) and place on lined oven trays.

Step 6

Bake for 20 min or until golden.

 

Nutella Rollups/Scrolls

2 sheets frozen ready-made puff pastry, thawed

3/4 cup Nutella

Step 1

Preheat oven to 180°C or 160° fan-forced. Line a baking tray with baking paper and set aside.

Step 2

Place the pastry sheets on a work surface and spread each one with half of the Nutella.

Step 3

Roll up firmly and then slice evenly. Place onto the baking tray.

Step 4

Bake for 10-15 minutes, until the pastry is cooked and golden.

 

Chocolate Weetbix Slice

3 weetbix, crushed

1 cup self-raising flour

1 cup coconut

1 teaspoon vanilla essence

1/2 cup white sugar

1 tablespoons cocoa

155g butter, melted

Step1

Preheat oven to 180C. Place patty cases into a 12-hole muffin pan or grease and line a suitable tray.

Step 2

Mix all dry ingredients together. Add melted butter and vanilla essence. Mix until moist and well combined. Evenly spoon mixture into each patty case or place into a tray and push down firmly for making a slice.

Step 3

Press mix firmly into bottom of each case. Bake in the oven for 20 minutes.

 

Healthy Chocolate Crackle Slice

2 3/4 cup rice bubbles

1/2 cup dessicated coconut

1/3 cup coconut oil/butter

1/3 cup unsweetened cocoa powder

3 tbsp maple syrup or honey

Step 1

In a bowl, combine the rice bubbles and coconut.

Line an 8×8″ pan with baking paper, leaving extra baking paper on the sides so it’s easy to lift out your chilled slice.

Step 2

Add your coconut oil, cocoa powder, and maple syrup to a medium saucepan and melt over a medium heat until your coconut oil is melted and your mixture is smooth.

Step 3

Combine your wet and dry ingredients (either pour your cereal mix into the pan if it’s big enough or pour your coconut oil mix into your cereal bowl – it doesn’t matter either way) and mix until combined.

Step 4

Pour your mix into your prepared baking dish and place into the fridge to set (ours took about 2 hours).

Once completely set, cut your slice into squares and freeze.

 

Carrot Cake

Olive oil, to grease

2  carrots, grated

1 cup self-raising flour

1/2 cup plain flour

1 teaspoon bicarbonate of soda

1/2 teaspoon ground cinnamon

1/2 cup  brown sugar

3/4 cup olive oil

1/2 cup golden syrup or honey

3 eggs

1 teaspoon vanilla essence

Icing

250g spreadable cream cheese

1/2 cup icing sugar

1/2 teaspoon vanilla essence

Step 1

Preheat oven to 170C or 150C fan-force. Grease a 20cm (base) round cake pan lightly with oil, and line with non-stick baking paper. Peel and grate the carrots, and set aside. Sift the flours, bicarbonate of soda and cinnamon into a large bowl.

Step 2

Put the brown sugar, oil, golden syrup, eggs and vanilla in a separate bowl. Use a balloon whisk to mix until combined.

Step 3

Pour the oil mixture into the dry ingredients. Use a wooden spoon to stir gently until just combined. Stir in the grated carrot.

Step 4

Pour the mixture into the pan and bake for 1 hour. Set aside for 5 minutes, before turning out onto a wire rack to cool completely.

Step 5

To make the icing, place the cream cheese, icing sugar and vanilla in a bowl. Use a wooden spoon to mix until well combined.

Step 6

Spread the icing over the cake.

 

Banana Cake

1 cup self-raising flour

1 cup caster sugar

50g butter, melted

1 egg, lightly beaten

1 teaspoon vanilla essence

1/4 cup (60ml) milk

1/2 cup mashed banana

Step1

Preheat oven to 180C/160C fan-forced. Spray a 7cm-deep, 10 x 20cm (base measurement) loaf pan with oil. Line base and sides with baking paper, extending 3cm above rim.

Step 2

Sift flour into a large bowl. Stir in sugar. Make a well in the centre. Add butter, egg, vanilla, milk and banana. Stir until just combined.

Step 3

Pour into prepared pan. Bake for 30-35 minutes or until a skewer inserted into centre comes out clean. Set aside in pan for 10 minutes to cool slightly. Serve warm or transfer to wire rack to cool completely.

 

Chocolate and Zucchini Cake

1/2 cup butter

1 1/2 cup sugar

2 egg

1 tsp vanilla essence

1/2 cup milk

2 1/2 cup plain flour

4 tbs cocoa powder

1 tsp bicarbonate of soda

1/2 tsp ground cinnamon

1/2 tsp salt

2 cup zucchini shredded

 

Step 1

Cream butter and sugar. Beat in the eggs.

Step 2

Add milk and vanilla and sifted dry ingredients.

Step 3

Stir in zucchini.

Step 4

Pour into in greased 23 cm x 30 cm pan and bake at 160C for 40-45 minutes.

 

Noodle Quiche Slice

2 teaspoons vegetable oil

4 middle bacon rashers, trimmed, chopped

1 packet 2 min noodles

1 onion , chopped

1/2 cup grated tasty cheese

4 eggs

1/2 cup milk

1/4 cup vegetable oil, extra

 

Step 1

Preheat oven to 180C/160C fan-forced. Grease a 20cm x 30cm lamington pan. Line base and sides with baking paper, extending paper 2cm on all sides.

Step 2

Heat oil in a frying pan over medium- high heat. Add bacon and onion. Cook, stirring occasionally, for 4 to 5 minutes or until just golden. Remove from heat. Cook the 2 min noodles and add the bacon and onion.

Step 3

Place eggs, milk and extra oil in a jug. Whisk to combine. Stir through noodle mixture. Season with salt and pepper. Spread into prepared pan.

Step 4

Bake for 30 to 35 minutes or until golden and just set. Stand for 15 minutes to set. Cut into 8 pieces.

 

Muesli Slice

50g butter

½ cup raw sugar

¼ cup honey

200g pepitas (pumpkin seeds) or whatever you like, chopped if large

1 Weet-bix, crushed

½ cup sultanas

½ cup rolled oats

½ cup self-raising flour

Step 1

Preheat oven to 170°C. Line a 20cm square cake pan with non-stick baking paper. Place the butter, sugar and honey in a saucepan over medium-low heat. Cook, stirring, for 2-3 minutes or until the mixture is smooth and the sugar has dissolved. Set aside to cool slightly.

Step 2

Combine the pepitas, Weet-bix, sultanas, oats and flour in a large bowl. Add the butter mixture and stir until combined.

Step 3

Spoon the mixture into the lined pan and use the back of a spoon to smooth the surface. Bake in oven for 25 minutes or until golden. Set aside in the pan for 30 minutes to cool completely. Cut into slices to serve.