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
- Pre-heat your oven to 180°C.
- In a large bowl, combine the whole corn, creamed corn, grated cheese and melted butter.
- Optional: add finely chopped parsley and diced cooked bacon.
- In a second bowl, beat together your eggs and milk. Add the sifted plain flour, baking powder and salt.
- Gently fold the contents of the two bowls together until well combined.
- Spoon the mixture into two lightly greased 12-hole muffin pans.
- 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
- In large mixing bowl, combine the milk, water and eggs.
- Add the remainder of the ingredients to the bowl and mix well with a wooden spoon.
- Heat a little oil in a large frying pan (for a healthier option, use a non-stick pan).
- Drop heaped tablespoons of the mixture into the pan and cook on each side until golden brown.
- 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
- Pre-heat the oven to 200°C.
- Next cut the puff pastry into large shapes using cookie cutters.
- Lay your shapes on baking paper on a baking tray.
- Spread tomato paste on to the shapes.
- Top the shapes off with your favourite pizza toppings – we used ham, peppers, finely diced onion and cheese.
- 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
- Mix the spices, chutney, sweet chilli sauce, oil and water together, and season to taste.
- Add the chicken cubes to the mixture and stir. Leave the chicken to marinate for 20 minutes.
- Thread the cubes of chicken, alternating with the pineapple cubes, on to long wooden kebab sticks that have been soaked in water.
- 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
- Put the eggs in a saucepan of cold water and bring to the boil.
- Reduce the heat and simmer for 7 to 8 minutes (the yolk should be solid).
- Drain and cool under cold water and peel the eggs when cold.
- 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.
- Roughly chop the hard-boiled eggs and add to the tuna mix with the salad cress (if using), stirring well.
- Cut the pitta breads in half to give 4 pitta pockets and divide the mixture between them.