As we hit the mid-year mark, keeping lunchbox snacks exciting and nutritious can be a challenge. With things getting back into routine, we’re here to help you with some great lunch box treats to keep the kids happy during their time at school.
Here are some quick and easy recipes to keep your lunchbox game strong and your snacks delicious!
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Mid-year back-to-school lunch box treats:
5-ingredient cheese crackers
Looking for a delicious and simple snack to add to your child’s lunchbox? These homemade cheese crackers are the perfect solution.
Made with just five ingredients, they are not only easy to prepare but also packed with cheesy goodness that kids will love.
Ingredients:
- 1 ½ cups grated cheddar cheese
- 125 grams flour
- 1 ½ tsp cornflour
- 1 tsp salt
- 85 grams butter, chopped
- 2 tbsp cold water
Instructions:
- PROCESS cheese, flour, cornflour and salt together in a food processor until combined, about 30 seconds. Add butter and process until the mixture resembles wet sand, about 20 seconds. Add water and pulse until dough forms large clumps, about 10 pulses.
- TRANSFER dough to a lightly floured work surface. Divide in half and pat each into a square or a circle that is about ½ cm thick. Wrap each in plastic wrap and refrigerate until firm, about 45 minutes
- PREHEAT oven to 170ºC. Line 2 large baking sheets with parchment paper.
- UNWRAP each dough square. Place each on a lightly floured work surface. Using a cutter of choice, cut your dough into shapes and transfer t
- PLACE crackers on a prepared baking sheet. Use a skewer or large toothpick to poke a hole through the center of each
- BAKE for 15 -18 minutes until golden brown around the edges, baking sheets halfway through baking. Remove from the oven and cool completely on the baking sheet before serving.
- STORE leftover crackers at room temperature for up to 1 week. If tightly sealed, they’ll lose their crunch. Feel free to keep the lid slightly ajar to maintain some crunchiness.
Mini frittata roulades with cream cheese and rosa tomatoes
These bite-sized treats are perfect for little hands and are packed with protein and flavour. Easy to prepare and convenient to pack, these roulades are not only visually appealing but also a tasty way to ensure your kids enjoy a balanced and satisfying meal.
Ingredients:
Frittata
- 4 large eggs
- 15ml (1 tbsp) cake flour
- dash of fresh cream
- salt and freshly ground black pepper, to taste
- 45ml (3 tbsp) oil
Filling
- 300g smooth cream cheese
- 15ml (1 tbsp) fresh cream
- 5ml (1 tsp) garlic salt
- 1 bunch fresh basil, finely chopped
- a handful of fresh chives, finely chopped, plus extra to serve
- 60ml (4 tbsp) extra virgin olive oil
- 150g Rosa tomatoes, halved
Instructions:
- To make the frittata, whisk the eggs, flour, cream and season until well blended.
- Heat the oil in a wide non-stick pan. Pour ½ the egg mixture into the pan and rotate the pan until it’s evenly spread out. Cook on medium heat, making sure that the frittata has set before turning it over on the other side, for about 2 minutes. Cook until set, for a further 2 minutes. Turn it out onto a plate and leave to cool slightly. Repeat until all the mixture has been used.
- For the filling, mix together the cream cheese, cream, garlic salt, basil, chives and oil. Spread the filling evenly over each frittata. Roll up each frittata tightly to form a roulade. Cover with plastic wrap and place in the fridge for about 30 minutes. Trim the edges off each roulade and cut to form four mini roulades of about 4cm each.
- To serve, tie a chive around each mini roulade and insert half a Rosa tomato on each side. Mini frittata roulades with cream cheese and Rosa tomatoes
Honeyed baby carrots
Brighten up your child’s lunchbox with these delightful Honeyed Baby Carrots. This simple yet delicious snack combines tender baby carrots with a light glaze of honey, creating a sweet and nutritious treat.
Packed with vitamins and natural sweetness, these carrots are a fantastic way to add a healthy vegetable to lunchtime.
Ingredients:
- 500 g baby carrots, peeled
- 50 g butter
- 45 ml honey
- 25 ml lemon juice
- 2 ml ground cinnamon
- 2 ml ground ginger
- Salt and black pepper
- Fresh oregano leaves, to serve
Instructions:
- Steam the carrots until tender.
- Heat the butter, honey, lemon juice, cinnamon and ginger together.
- Toss the carrots in the honeyed butter just before serving.
- Season with the salt and pepper and scatter oregano leaves over the top.
Spanish chicken croquettes
These crispy, golden-brown bites are filled with a creamy mixture of shredded chicken, béchamel sauce, and a hint of nutmeg, creating a savoury and satisfying snack.
Perfectly sized for little hands, these croquettes are a great way to introduce kids to new flavours while ensuring they get a good dose of protein.
Ingredients:
- 250ml (1 cup) water
- 2kg skinless and deboned chicken breasts
- 250ml (1 cup) extra virgin Spanish olive oil, plus extra for shallow-frying
- 1 red onion, finely chopped
- 200g “00” flour, plus extra for rolling
- 1 litre hot milk
- salt, to taste
- 1 large egg, lightly beaten
- 200g breadcrumbs
- lemon wedges, to serve
Instructions:
- Heat the water in a frying pan and add the chicken. Cook for 10 minutes. Remove, discard the water and process the chicken finely in a food processor. Set aside until needed.
- Heat the oil in a frying pan and sauté the onion over low heat for 10 minutes. Add the flour and cook for 5 minutes. Pour in the milk and add the chicken. Continue to cook, stirring constantly until the mixture comes away easily from the pan. Season and cool completely.
- Shape the chicken mixture into croquettes, roll them in the extra flour, dip them in the egg and finally roll them in the breadcrumbs. Refrigerate for 30 minutes.
- Heat the oil in a frying pan and gently fry the croquettes, turning them occasionally, until they are crispy. Remove and drain on a paper towel. Serve with lemon wedges while warm.
These recipes are quick to prepare and packed with nutrients, making them perfect for keeping energy levels up throughout the day. Happy snacking!
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This article was originally published on F&H / All recipes sourced from Food&Home.
