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On The Menu - February 2020
Simple Packed Lunches
Packing lunches doesn't have to mean cheese sandwiches or peanut butter rolls and an orange. They can be interesting. The trick is to make them appetising, without going to extremes. Extremes in ingredients (that makes lunches costly), extreme in size (too much and it gets wasted, not eaten) and extremes in time (they need to be quick to make and put together).
Chicken Tortilla
When buying chicken breast fillets, always remove the tenders (the long, thin piece attached to the breast) and save them for other meals. When you have a few, coat them in shake'n'bake and cook. You can then refreeze them, ready to use in sandwiches or for quick snacks.
Ingredients:
1 tortilla
2 cooked chicken tenders
1 tbsp ranch dressing
1thickly sliced tomato
Shredded lettuce
Method:
Spread tortilla with ranch dressing. Place lettuce, tomato and chicken strips in centre. Fold bottom up and then sides over to make a wrap. Wrap in greaseproof paper, twisting one end for easy opening. Then wrap in plastic wrap to keep the wrap intact in lunchbox. Remove plastic wrap and tear off greaseproof, peeling it away as you eat. Serves 1.
*Ranch Dressing
This is a very simple version of an American favourite. We love ranch dressing on green salads and on salad sandwiches. It is especially good with crumbed chicken and is great for dipping with crudités.
Ingredients:
250g container sour cream
250ml carton buttermilk*
1 tbsp apple cider vinegar
1 tsp salt
1/2 tsp granulated garlic and
1/2 tsp ground black pepper
1 tbsp dried parsley
Method:
Whisk all ingredients together in a bowl and chill in the refrigerator until ready to serve.
*Buttermilk
If you can't easily get buttermilk (and not all supermarkets stock it), you can make a simple version at home, in just a few minutes. I've used this version of buttermilk in cakes, pancakes and sauces with great success.
Ingredients:
1 cup milk
1tbsp lemon juice
Method:
Stir the lemon juice into the milk. Set aside for about 15 minutes for the milk to sour. When the milk begins to curdle stir well and use in recipe.
When buying chicken breast fillets, always remove the tenders (the long, thin piece attached to the breast) and save them for other meals. When you have a few, coat them in shake'n'bake and cook. You can then refreeze them, ready to use in sandwiches or for quick snacks.
Ingredients:
1 tortilla
2 cooked chicken tenders
1 tbsp ranch dressing
1thickly sliced tomato
Shredded lettuce
Method:
Spread tortilla with ranch dressing. Place lettuce, tomato and chicken strips in centre. Fold bottom up and then sides over to make a wrap. Wrap in greaseproof paper, twisting one end for easy opening. Then wrap in plastic wrap to keep the wrap intact in lunchbox. Remove plastic wrap and tear off greaseproof, peeling it away as you eat. Serves 1.
*Ranch Dressing
This is a very simple version of an American favourite. We love ranch dressing on green salads and on salad sandwiches. It is especially good with crumbed chicken and is great for dipping with crudités.
Ingredients:
250g container sour cream
250ml carton buttermilk*
1 tbsp apple cider vinegar
1 tsp salt
1/2 tsp granulated garlic and
1/2 tsp ground black pepper
1 tbsp dried parsley
Method:
Whisk all ingredients together in a bowl and chill in the refrigerator until ready to serve.
*Buttermilk
If you can't easily get buttermilk (and not all supermarkets stock it), you can make a simple version at home, in just a few minutes. I've used this version of buttermilk in cakes, pancakes and sauces with great success.
Ingredients:
1 cup milk
1tbsp lemon juice
Method:
Stir the lemon juice into the milk. Set aside for about 15 minutes for the milk to sour. When the milk begins to curdle stir well and use in recipe.
Pizzadilla
These are really just quesadillas made with a pizza filling, but the kids love them and they are delicious. Use low fat cheese and a low salt tomato sauce and ham for a healthier version.
Ingredients:
1 tortilla
2 tbsp tomato sauce
Grated cheese
Shredded ham
Method:
Spread tortilla with tomato sauce. Sprinkle half with ham and cheese. Fold over and heat in a sandwich press. Cut in half. Wrap in greaseproof paper and then foil to keep warm. Serves 1.
These are really just quesadillas made with a pizza filling, but the kids love them and they are delicious. Use low fat cheese and a low salt tomato sauce and ham for a healthier version.
Ingredients:
1 tortilla
2 tbsp tomato sauce
Grated cheese
Shredded ham
Method:
Spread tortilla with tomato sauce. Sprinkle half with ham and cheese. Fold over and heat in a sandwich press. Cut in half. Wrap in greaseproof paper and then foil to keep warm. Serves 1.
Salmon & Cream Cheese Bagel
Bagels are suggested for this lunch, but any roll, wrap or sandwich will do - they're all good. I've even had it on crackers when it's to be eaten straight away (don't pack it on crackers, they go soggy).
Ingredients:
1 small can red salmon, well drained
1/4 cup cream cheese
1/2 small onion, finely grated
Method:
Shred salmon with a fork, stir through cream cheese and grated onion. Split bagel and spread cream cheese mixture on one half. Top with other half of bagel. Wrap in plastic wrap to package.
Bagels are suggested for this lunch, but any roll, wrap or sandwich will do - they're all good. I've even had it on crackers when it's to be eaten straight away (don't pack it on crackers, they go soggy).
Ingredients:
1 small can red salmon, well drained
1/4 cup cream cheese
1/2 small onion, finely grated
Method:
Shred salmon with a fork, stir through cream cheese and grated onion. Split bagel and spread cream cheese mixture on one half. Top with other half of bagel. Wrap in plastic wrap to package.
Celery and Peanut Butter Wholemeal Sandwich
Ingredients:
2 slices good wholemeal bread
2 tbsp peanut butter*
1/2 stick celery, finely sliced
Method:
Mix celery into peanut butter. Spread on one slice of bread, top with other slice. Cut into quarters and wrap to carry.
*Note: Many schools and day care centres have banned peanut butter. Please check before sending food items containing peanuts or peanut products with your child. While they may not be sensitive to peanuts, they can be life threatening to those who are. Just the merest trace of peanut can set off a severe allergic reaction.
Ingredients:
2 slices good wholemeal bread
2 tbsp peanut butter*
1/2 stick celery, finely sliced
Method:
Mix celery into peanut butter. Spread on one slice of bread, top with other slice. Cut into quarters and wrap to carry.
*Note: Many schools and day care centres have banned peanut butter. Please check before sending food items containing peanuts or peanut products with your child. While they may not be sensitive to peanuts, they can be life threatening to those who are. Just the merest trace of peanut can set off a severe allergic reaction.
Carrot, Sultana and Cream Cheese Roll
Ingredients:
1 bread roll
1 small carrot, grated
1/4 cup cream cheese
1 tbsp sultanas, chopped
Method:
Mix carrot and chopped sultanas into cream cheese. Split bread roll, spread filling on one half. Top with the other half and wrap.
Ingredients:
1 bread roll
1 small carrot, grated
1/4 cup cream cheese
1 tbsp sultanas, chopped
Method:
Mix carrot and chopped sultanas into cream cheese. Split bread roll, spread filling on one half. Top with the other half and wrap.
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