School lunches can easily get monotonous! Break the lunchbox rut and plan to pack some serious nutrition into the school lunch with nutritionist Kate Di Prima’s, easy five day plan below:
|Yoghurt or Dairy Food (approx 100g serve)
Wholegrain crackers spread with vegemite
|Corned beef, tomato, lettuce and cream cheese in pita pocket
Fruit in season, eg. seedless grapes
|Use last night’s dinner leftover corned beef
|Tuna, avocado and salad roll
Dried or fresh fruit, eg. apricots
|Make pikelets ahead and freeze for quick lunch box treats OR buy mini wholemeal ready-made variety and top with a little low fat cream cheese and sliced banana.
|Yoghurt or Dairy Food
Wholegrain muesli bar
|Baked bean toastie
Fruit in season, eg. chopped melon – can be frozen for extra chill
|Quicker than you think toasties: Lightly spray a sandwich maker with spray oil. Place 1/4 cup of baked beans on a slice of bread. Add a slice of cheese or 2 tbls of grated cheese. Cover with the second piece of bread and toast.
|Veggie sticks with hummus (or Mexican Salsa)
Frozen milk drink – flavoured milk is perfect!
Fruit in season, eg. sliced watermelon
|Great for leftover roast lamb. Spread 2 teaspoon tomato paste over base. Arrange finely chopped or minced roast lamb and top with cherry tomatoes and and grated cheese. Grill for 10 minutes.
|Cheese wedges – one wedge or cheese stick (approx. 20g)
|Mini meatball salad
Cut apples with lemon juice
|Use leftover rissoles paired with cherry tomatoes and vegetables sticks (eg. carrots, celery, cucumber, snowpeas)