#Back2School – Quick and easy back-to-school lunchbox treats

Children are notoriously picky eaters. When packing delectable lunchbox meals it is always a great idea to incorporate various exciting treats. Here are our top picks of healthy lunchbox additions.

Cheesy corn muffins

Ingredients

• 1 cup milk
• 1 egg
• 2 cups plain flour
• 50g butter
• ½ tsp salt
• 1 tbsp baking powder
• 1 cup creamed corn
• ½ cup whole corn
• 1 cup grated cheese
• 4 rashers bacon (optional)
• A few sprigs of parsley

Method

1. Pre-heat your oven to 180°C.
2. In a large bowl, combine the whole corn, creamed corn, grated cheese and melted butter.
3. Optional: add finely chopped parsley and diced cooked bacon.
4. In a second bowl, beat together your eggs and milk. Add the sifted plain flour, baking powder and salt.
5. Gently fold the contents of the two bowls together until well combined.
6. Spoon the mixture into two lightly greased 12-hole muffin pans.
7. Bake for 20 minutes or until golden. These are perfect for any lunchbox.

Chicken and corn fritters

Ingredients

• 2 pre-cooked chicken breasts, shredded
• 1 cup whole corn
• ½ cup creamed corn
• 1 ½ cups flour
• ½ tsp salt
• 1 cup milk
• ½ cup water
• 2 eggs

Method

1. In large mixing bowl, combine the milk, water and eggs.
2. Add the remainder of the ingredients to the bowl and mix well with a wooden spoon.
3. Heat a little oil in a large frying pan (for a healthier option, use a non-stick pan).
4. Drop heaped tablespoons of the mixture into the pan and cook on each side until golden brown.
5. Once cooled, add to the lunchbox.

Easy mini pizzas

Ingredients

• 1 packet store-bought puff pastry
• Tomato paste
• Mozzarella cheese
• A selection of pizza toppings

Method

1. Pre-heat the oven to 200°C.
2. Next cut the puff pastry into large shapes using cookie cutters.
3. Lay your shapes on baking paper on a baking tray.
4. Spread tomato paste on to the shapes.
5. Top the shapes off with your favourite pizza toppings – we used ham, peppers, finely diced onion and cheese.
6. Bake for 10 to 15 minutes.

Mini sweet chilli chicken kebabs

Ingredients

• 750g chicken fillet, cut into cubes
• 1 pineapple, peeled and cut into cubes
• 5ml ground ginger
• 3ml ground turmeric
• 5ml paprika
• 30ml chutney
• 100ml sweet chilli sauce
• 50ml oil
• 25ml water
• Salt and pepper

Method

1. Mix the spices, chutney, sweet chilli sauce, oil and water together, and season to taste.
2. Add the chicken cubes to the mixture and stir. Leave the chicken to marinate for 20 minutes.
3. Thread the cubes of chicken, alternating with the pineapple cubes, on to long wooden kebab sticks that have been soaked in water.
4. Braai the kebabs over hot coals for three to five minutes per side until they are cooked through.

Stuffed pita pockets

Ingredients

• 2 eggs
• 200g tinned tuna in sunflower oil, drained
• 100g tinned sweetcorn, drained
• 2tbsp mayonnaise
• 1 tsp white wine vinegar
• 4 spring onions, washed and chopped
• Salt and pepper
• A few drops of Tabasco sauce
• Handful of salad cress (optional)
• 2 pitta breads

Method

1. Put the eggs in a saucepan of cold water and bring to the boil.
2. Reduce the heat and simmer for 7 to 8 minutes (the yolk should be solid).
3. Drain and cool under cold water and peel the eggs when cold.
4. Meanwhile, strain the oil from the can of tuna and mix the flaked tuna together with the sweetcorn, mayonnaise, white wine vinegar, spring onion, salt and pepper and the Tabasco sauce.
5. Roughly chop the hard-boiled eggs and add to the tuna mix with the salad cress (if using), stirring well.
6. Cut the pitta breads in half to give 4 pitta pockets and divide the mixture between them.