Healthy Lunch Recipes For School
Complimenting our article on 14 Tips For Healthy School Lunches, here are a few recipes that you can make well ahead of time that can be stored for days, frozen or eaten straight away. Each one takes no more than 45 minutes to make and they’ll not only save you money, but they’ll reduce wasted packaging as well. Here are three super healthy lunch recipes for school…
💡Tip: Let these cool then pop any of them straight into a lunch box or place them in an air-tight container and store in the pantry where they’ll be good for roughly 5 days. Alternatively, freeze them and simply pull them out the night before to thaw out.
Crustless Mini Ham and Veggie Quiches
🍽 Serves: 18 | ⏱ 45 minutes
Ingredients
50g butter, at room temperature
1 small head of broccoli, cut into small florets
250g packet of frozen chopped spinach
80g (1/2 cup) frozen peas and corn, thawed
100g shaved ham, finely chopped
35g (1/3c) finely grated Parmesan cheese
12 eggs
125ml (1/2 cup) milk
Method
Preheat oven to 180C (160C fan forced). Grease eighteen 80ml (1/3 cup) non-stick muffin pans with butter.
Bring a small saucepan of water to a boil over high heat. Add the broccoli and cook for 1 minute or until just tender. Drain. Refresh under cold water. Drain again.
Meanwhile, use your hands to squeeze the excess liquid from the spinach. Place the spinach in a bowl. Add peas, corn, ham and half the parmesan cheese. Toss to combine.
Divide the broccoli and spinach mixture among the prepared muffin pans. Whisk together the eggs and milk in a large jug until well combined. Season with salt and pepper. Pour egg mixture evenly among the pans. Sprinkle with remaining parmesan cheese. Bake for 20-25 minutes or until the quiches are golden and just set.
Carrot, Zucchini and Sultana Cake Bars
🍽 Serves: 12-16 | ⏱ 45 minutes
Ingredients
1 cup wholemeal self-raising flour
1/2 cup self-raising flour
1 tsp ground cinnamon
1 tsp bicarbonate of soda
2/3 cup firmly packed brown sugar
1 carrot, coarsely grated
2 zucchini, coarsely grated
1/2 cup sultanas
2/3 cup vegetable oil
3 eggs, lightly beaten
Lemon zest, to serve (optional)
Lemon Vanilla Icing
1 cup pure icing sugar, sifted
1 tbsp lemon juice
1 tsp vanilla extract
Method
Preheat oven to 180C (160C fan-forced).
Grease a 20cm x 30cm lamington pan. Line the base and sides with baking paper, extending the paper 3cm above the long sides.
Combine the two flours, cinnamon, bicarb of soda and brown sugar in a bowl. Add carrot, zucchini, sultanas, oil and eggs. Stir to combine. Pour mixture into prepared pan. Level top.
Bake for 30 minutes or until a skewer inserted in the centre comes out clean. Let the mixture cool completely in the pan.
Make The Lemon Vanilla Icing
Combine sugar, juice and vanilla in a small bowl.
Stir until smooth and of drizzling consistency.
If the mixture is a little thick, add a few teaspoons of water and stir until smooth.
Method Continued
Drizzle the icing over the top of the cake.
Sprinkle with the lemon zest, if using.
Let stand for 30 minutes or until set.
Cut into bars.
Muffin-Pan Vegetable Fricos
Ingredients
🍽 Serves: 12 | ⏱ 40 minutes
500g (about 3-4) Coliban potatoes (classic white potatoes are ok to use too)
2 tablespoon of olive oil
3 green shallots, thinly sliced
2 garlic cloves, crushed
150g (1 cup) frozen peas
90g (1 cup) finely chopped broccoli
115g (1 1/3 cups) coarsely grated Colby cheese
Lemon wedge to serve (optional)
Method
Preheat oven to 180C (160C fan forced). Grease a 12-hole 80ml (1/3 cup) muffin pan with oil. Prick the potatoes all over with a fork. Place in a microwave-safe bowl. Microwave on high until tender (about 7 minutes).
Meanwhile, heat the oil in a frying pan over medium heat. Add shallot and cook, stirring occasionally, for 1 minute. Stir in garlic and cook for 30 seconds or until aromatic. Transfer to a large bowl to cool.
Place peas in a heatproof bowl and cover with boiling water. Set aside for 2 minutes to blanch. Drain well. Use a fork to mash slightly then transfer to the large bowl with the shallot mixture.
Add broccoli to the large bowl.
Peel potatoes then grate them coarsely into the bowl. Season with salt & pepper.
Stir until combined adding 80g (1 cup) of cheese.
Divide the potato mixture evenly among the prepared muffin pan. Use a spoon to gently press the mixture into each of the holes. Sprinkle with the remaining cheese. Bake for 20-25 minutes or until golden.
Set aside in the pan for 5 minutes to cool slightly before transferring to a wire rack to cool completely.
Serve with a lemon wedge in the lunch box.
