As the year pans out I am definitely suffering from a lack of enthusiasm for creating exciting and nutritious lunch menus. Hopefully some of the following recipes, in addition to the examples offered in the previous “school lunches” blog, will see you through to the end of the year.
Mild Chilli Burger with Peas
1 cup (100g) mince meat
1 tbsp sweet chili sauce
3 basil leaves, finely chopped
1tbsp of olive oil
1 cup of cooked pasta – this can be gluten-free pasta
4tbsp of peas
2 branches of broccolini or broccoli and a handful of diced carrot
Mix together meat, peas, sweet chili sauce and basil.
Shape meat into little burgers and fry on each side until cooked through.
Cook vegetables in boiling water and drain.
Arrange the burgers on bed of pasta and vegetables in a lunch box.
Chickpea and Tuna Salad
1x300g tin chickpeas
10 fresh green beans, cooked
1x100g tin tuna chunks
4 cherry tomatoes, halved
2 tbsp of light mayonnaise
Salt and pepper
Rinse and drain chickpeas. Cut green beans finely.
In a bowl mix all of the ingredients with mayonnaise, season with salt and pepper.
The chef says: Dried chickpeas can also be used. Soak overnight and then cook them in boiling water for one hour.
Quiche with a rice base
8 tbsp of cooked white rice
2tbsp of grated parmesan cheese
1 egg yolk (optional)
Egg and bacon filling:
2 slices of bacon finely diced
2 beaten eggs
2 tbsp of yoghurt or cream
2 tbsp of grated parmesan cheese
1 pinch nutmeg
Preheat oven to 200C and lightly grease four x 8sm ramekin dishes.
Use fingers to mix parmesan cheese and rice. Place 2 tbsp of rice mixture in each ramekin and press down gently. Pour over filling.
Bake for 20-25 minutes or until quiches are golden.
Allow to cool before placing in the lunchbox with vegetables or salad.