FABULOUS LUNCHBOX IDEAS TO WHIP UP

Fabulous lunchboxes to keep everyone in the family going all week

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MAC ’N’ CHEESE TRAYBAKE SQUARES
Total Time 45 minutes + refrigeration  
Makes 12



These can be frozen and defrosted as needed.

INGREDIENTS
500g uncooked macaroni
9 eggs, whisked
2 cups milk
200g cheddar cheese, grated
1½ cups (375ml) grated baby marrow (or carrot, eggplant, peas or other veg of your choice) 

Salt and pepper

METHOD
1. Boil macaroni for about 8 minutes in salted water until tender, stirring regularly. Drain.
2. Combine pasta and remaining ingredients in a bowl.
3. Spoon into a 30x25cm ovenproof tray, greased with oil or coated with non-stick spray.
4. Bake in the oven at 200°C for 18–25 minutes.
5. Remove from oven and cool, then refrigerate until firm.
6. Slice into squares and place portions into individual zip-seal bags. Freeze and eat within 1–2 months.

CHICKEN PIES
Total Time 40 minutes
Makes 6

INGREDIENTS
1 can (400g) corn kernels
1 cup frozen peas
Handful chopped fresh parsley
2 cups shredded cooked chicken
Salt and pepper
1 packet (400g) puff pastry, defrosted
Flour, for dusting

1 egg, whisked
2 tsp poppy and/or sesame seeds

METHOD
1. Preheat oven to 180°C. Grease a baking tray.
2. Combine corn, peas, parsley and chicken in a bowl. Season.
3. Roll out puff pastry on a floured surface. Cut out six 10cm discs.
4. Divide filling equally between the pastry discs, leaving a 2cm border around the edges. Brush border with whisked egg.
5. Fold over pastry to create a half moon, prick the top (for steam to escape) and pinch edges to close.
6. Brush tops with whisked egg and sprinkle with seeds. 

7. Bake for 18–20 minutes until pastry is golden and cooked.

LUNCHBOX QUICHES

Total Time 30 minutes  
Makes 12

These can be frozen in an airtight container for up to a month and defrosted as needed. 

INGREDIENTS
6 eggs
½ cup buttermilk
½ cup grated cheddar cheese
1 Tbsp chopped chives
Salt and pepper
Crispy fried bacon, chopped
1 spring onion, sliced
Handful chopped tomato

METHOD
1. Whisk together the eggs, buttermilk, cheese and chives. Season well.
2. Divide bacon, spring onion and tomato between the cups of a 12-hole muffin pan.
3. Pour over egg mixture until each cup is ¾ full.
4. Bake in the oven at 180°C for 15–20 minutes, or until cooked through. Serve hot or cold.

BANGER BITES
Total Time 30 minutes  
Serves 4–6

INGREDIENTS
1 pack (500g) pork sausages
1 Tbsp Dijon mustard
1 Tbsp fresh coriander, chopped
2 Tbsp canola oil
1 cup plain yoghurt
¼ grated cucumber Grated peel of
1 lemon 

Method
1. Remove mince meat from the casings of the sausages and place in a bowl.
2. Add mustard and coriander, and mix well through the mince.
3. Roll tablespoons of the mixture into balls.
4. Heat oil in a pan and fry the meatballs in batches until cooked and golden, about 5–6 minutes. Drain on paper towel.
5. Combine yoghurt, cucumber and lemon peel to make a dip, and season well.
6. Serve banger bites with yoghurt dip and sliced crunchy veg.

FRUITY GRANOLA BARS

Total Time 15 minutes, plus refrigeration  
Makes 12

Refrigerate in an airtight container for up to a week. 

INGREDIENTS
2 cups oats, toasted in a dry pan for a few minutes
1 cup peanut butter
2 Tbsp chopped nuts of choice
¾ cup syrup
½ cup Turkish apricots or dried fruit of choice, chopped
½ cup blueberries
½ cup chopped dried apple or 40g chopped dark chocolate

METHOD
1. Combine ingredients in a large bowl.
2. Press mixture into a lined 23cm square baking dish.
3. Chill for an hour, then slice into bars.

Recipes & Photos Courtesy Of Fresh Living