The Complete Lunch Box Planner

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The
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lunchbox planner
Seasonal recipes and easy menu plans to inspire you throughout the school year.
by Wendy Blume
Within six months of my daughter starting school I was in a lunchbox rut. The thought of spending the next 10 years making the same sandwich every morning filled me with enough fear to set me off on a journey to find some serious lunchbox inspiration! Realistically, modern life leaves us little time to put towards this tedious (but important) part of parenting. So my aim with these planners was to create simple menus, with food the kids will eat, supplemented with seasonal produce and an easy weekly recipe that helps to break the monotony. Enjoy your year!
CONTENTS
Term 1 - Summer Term 2 - Autumn Term 3 - Winter Term 4 Spring
4 26 48 70
Wendy
But my kid's don't eat...

While creating this book, I surveyed many families to work out the best way to cater for a huge range of kid's appetites and tastebuds. It became clear, pretty quickly, that no ONE weekly food planner was going to suit ALL kids. So use these pages as a guide. Let them inspire you and do some of the thinking for you. The lunchbox menus are designed to be simple, but varied, reliant on fresh, seasonal produce to help save you money and keep lunchtimes interesting. Modify the plans to suit your household. Increase quantities and replace items as suits you.
3
Not all schools restrict nut products, so they do appear throughout these pages. Make sure you check your school's policy.
IS YOUR SCHOOL NUT-FREE?
Introduction 5
Week 1 Chocolate chip biscuits Week 2 Capsicum squares Week 3 Carrot & muesli muffins Week 4 Corn relish Week 5 Pesto pasta salad Week 6 Spicy chickpeas Week 7 Sultana & oat biscuits Week 8 Classic corned beef Week 9 Grape salad Week 10 Meatballs
6 8 10 12 14 16 18 20 22 24
TERM 1
Summer
4
TERM 1
January February March
Welcome everyone! Isn't the new school year exciting. Shiny shoes and uniforms, pristine pencil cases so gorgeous before the items all get broken and lost. Foodwise, this term is a combination of effortless and tricky - there is SO much wonderful produce available, but sandwich fillings are limited by the relentless heat. Good food hygiene is essential do pack a coolie brick daily. Thankfully, later in the term these problems ease and we drift back to our standard cold meats and cheeses. Let's look forward to a wonderful year!
5
TERM 1 week 1
Home-made choc chip biscuits will ease the first-week stress.
A good serving size |is just one biscuit - sorry!
1 cup self-raising flour cup oats / cup shredded coconut 50g softened butter cup grapeseed oil cup sugar cup brown sugar 1 egg 1 tsp vanilla extract cup choc chips
e to mak s t l e p i Use mc (one) ch cho iscuits! b
Preheat oven to 180C. Line 2 oven trays with baking paper. Sift the flour into a small bowl and mix in the oats & coconut. In a larger bowl, use hand held beaters to carefully cream the butter, oil and sugar. Beat in the eggs and vanilla then mix in the dry ingredients. Use teaspoons to divide chunks of mixture onto trays and bake for 15 minutes. MAKES 30. 6
IN SEASON RIGHT NOW... apricots bananas basil beans capsicum cucumber eggplant grapes honeydew melon kiwifruit mango peaches plums rockmelon strawberries tomatoes
TERM 1 week 1
Monday
Tuesday
Apricot Strawberries
Wednesday Thursday
Strawberries Grapes Apricot Chocolate chip biscuit
Friday
Strawberries Chocolate chip biscuit
Shopping list this week...

Fresh: apricots, avocado, grapes, strawberries, plums For the biscuits: You'll probably have most of the ingredients in your pantry.
Chocolate chip biscuit Grapes
Sandwich with cheese Apricot Sultanas
Sandwich with vegemite Chocolate chip biscuit
Wrap with avocado and grated carrot Chocolate chip biscuit
Wrap with avocado and cheese Grapes
Crispbread biscuits with vegemite Grapes Plum
MID-WEEK G Wraps
RAB
FIRST TIMERS If your little beautiful is starting kindy or prep, this week will be extremely stressful for everyone. Keep lunches familiar and simple with easy to access wrapping.
7
TERM 1 week 2
Easy to eat, these capsicum squares are lunchbox yum.
1 large red capsicum 1 tsp red wine vinegar 1 clove garlic, minced (optional) 2 sheets puff pastry (3rd for decoration, optional) 1 small carrot, peeled, grated Handful cheddar cheese, grated 1 egg, beaten, for glazing
Eat these cold or reheat in the oven for 10 minutes
Cut the capsicum cheeks off and grill until blackened. Cool, then peel, Chop roughly and add to a blender or mini food processor. Add vinegar and garlic blitz to a paste. Preheat oven to 200C. Line a tray with baking paper. Separate out 2 sheets of pastry. Slice in half. Spread with the paste, then scatter over the carrot and cheese. Fold over. Cut into squares. Add decoration from third sheet of pastry (if you like). Place onto tray. Brush with beaten egg. Bake for 20-25 minutes until golden. MAKES 16. 8
THIS TERM STOCK UP ON THESE... Tomato relish pickles dijon mustard almonds cream cheese cheese sticks crackers crispbreads plain sweet biscuits dried fruit & sultanas
TERM 1 week 2
Monday
Tuesday
Banana Pretzels
Wednesday
Rockmelon Pretzels
Thursday
Blueberries Cheese stick, crackers
Friday
Rockmelon Sultanas

Fresh: bananas, rockmelon, blueberries, plums Fridge: cheesesticks, homous For the squares: red capsicum, puff pastry Extra: pretzels
Banana Cheese stick
Capsicum squares Rockmelon Pretzels
Capsicum squares Plum Blueberries
Turkish bread sandwich with homous and grated carrot Plum
Turkish bread with homous and cheese Rockmelon
Crispbreads with vegemite Banana Plain biscuit
RAB MID-WEEK G d Turkish brea
IT'S WORTH MAKING DOUBLE... ...as the roast capsicum puree is really nice on its own as a sandwich spread. Try it in wholemeal rolls with grilled chicken, grated carrot and cheese.
9
TERM 1 week 3
Carrot & muesli muffins are a healthier idea for a lunchbox treat.
1 cups self raising flour cup brown sugar 1 carrot, grated 1 cup muesli cup grapeseed oil 1 cup milk 1 egg, lightly beaten 1 overripe banana, mashed
lso mix a 4 s i h T kes 2 ma uffins mini-m
Mini muffins cook in 15-20 minutes
Preheat oven to 180C. Grease/line a 12 hole muffin tray. Sift flour into a large bowl. Mix in the sugar, carrot and muesli. In another bowl, whisk together the oil, milk, egg and banana. Pour wet ingredients into dry and mix until just combined. Divide out into muffin tray. Bake for 25 minutes until golden and a skewer comes out clean. MAKES 12. 10
OTHER MUFFIN COMBINATIONS This recipe is really flexible. Try replacing the carrot and muesli with grated apple and cinnamon, extra mashed banana and oatbran or raspberries, coconut and walnuts.
TERM 1 week 3
Monday
Tuesday
Banana Muffin
Wednesday Thursday
Melon Muffin Apricot Muffin
Friday
Banana Sultanas

Fresh: avocado, bananas, cucumber, honeydew melon, grapes For the muffins: carrots, muesli
Grapes Muffin
Sandwich with avocado & chutney Melon
Sandwich with avocado & cheese Grapes
Sandwich with Vegemite Cucumber sticks
Rice cakes with cheese Cucumber sticks Grapes
Rice cakes with vegemite Melon Grapes
RAB MID-WEEK G Rice cakes
KEEPING LUNCHBOXES 'SAFE' Baked items are great for the early hot weeks of Term 1. Always have a coolie brick or pouch to keep things cold and leave eggs, chicken & meats for colder days.
11
TERM 1 week 4
This home made corn relish transforms simple sandwiches.
Store in sterilised jars and this will keep for a month
/ cup white vinegar cup sugar 1 tsp mustard powder tsp salt tsp tumeric (optional, for colour) Kernels from 2 corn cobs green capsicum, finely diced red capsicum, finely diced tsp cornflour (optional, for thickening)
cobs f 2 e t o tu Substi bout 400g with aanned corn c
FRESH VERSUS CANNED No fresh corn? Don't worry, canned corn is a fantastic substitute. Often it will actually contain more antioxidants than fresh cobs which may have been on the shelf for ages.
Combine the vinegar, sugar, mustard, salt and tumeric in a small saucepan. Place over medium/high heat and bring to a simmer for 2-3 minutes. Add the corn and capsicum and simmer gently for 10 minutes (canned corn will need less time). In a small cup, briskly stir the cornflour with 2 tbsp hot relish liquid until smooth, then pour back into the saucepan. Simmer for 1-2 minutes more. MAKES 2 CUPS. 12
TERM 1 week 4
Monday
Tuesday
Plum Beans & cucumber sticks
Wednesday Thursday
Muesli bar Rockmelon Peach Plain biscuit
Friday
Peach Cheesestick, crackers

Fresh: beans, cucumber, kiwi fruit, plums, rockmelon, peach Fridge: ham slices For the relish: green & red capsicums, corn cobs Extra: muesli bars
Muesli bar Kiwi fruit
Sandwich with ham and relish Beans & cucumber sticks Sultanas
Sandwich with cheese and relish Muesli bar
Bread roll with ham, cucumber and relish Beans
Breadroll with ham & mustard Plum Kiwifruit
Breadroll with vegemite Kiwifruit Rockmelon
RAB MID-WEEK G Bread rolls
DINNER WITH RELISH Make extra of this relish and use it for dinner, served on either barbequed chicken, firm white fish or the corned beef from page 20.
13
TERM 1 week 5
By mid term, a pasta salad is a nice change.
1 large clove garlic cup pine nuts 1 bunch basil leaves 5 tbsps extra virgin olive oil cup grated parmesan (please don't use the powdered stuff) 250g pasta spirals punnet cherry or grape tomatoes, halved
se thisat u o s l A ke gre to ma schetta bru
Also try adding feta, olives and sun-dried tomatoes
In a food processor (mini one is best), blitz together the garlic and pine nuts. Add the basil and blitz well. Combine in the oil (a little at a time). Stir in the cheese. Set aside (all day if you like). Cook the pasta according to packet directions. Scoop out cup of the water and set aside, then drain pasta and return to saucepan. Pour over pesto and mix through. Use more oil or reserved cooking water if too dry. Stir through the tomatoes. SERVES 2 ADULTS & 2 KIDS. 14
GARDEN FRESH Everyone with a sunny spot can grow cherry tomatoes and basil. Even on a balcony you'll get enough of a harvest to make this recipe - deliciously fresh and cheap too!
TERM 1 week 5
Monday
Tuesday
Apple Blackberries
Wednesday Thursday
Cheese stick, crackers Plum Banana Carrot sticks
Friday
Carrot sticks Plain biscuit

Fresh: bananas, blackberries, carrots, royal gala apples, plums. For the pasta salad: basil, pinenuts, parmesan, cherry tomatoes
Blackberries Carrot sticks
Pesto salad Dried apricots
Pesto salad Plum
Wrap with roast beef & tomato chutney Blackberries
Wrap with roast beef & cream cheese Dried apricots
Wrap with vegemite Apple
RAB MID-WEEK G wraps & Roast beef slices
VARIETY IS THE SPICE OF LIFE? While the comfort of famililar meals can be useful for kids in transition, once school settles down, push them a little so that they're comfortable with the idea of new things too.
15
TERM 1 week 6
Spicy and delicious, the kids won't realise these are so healthy.
400g can chickpeas 1 tbsp olive oil tsp cumin powder tsp smoked paprika
se for ip e h t y Tr lthy ch a heaernative. alt
Preheat the oven to 200C. Line a tray with baking paper.
Store these in an airtight container for 2-3 days
Rince and drain the chickpeas. Remove any loose skins. Leave them to totally dry or roll them over paper towel. Pour them onto the tray. Drizzle over the olive oil and sprinkle over the spices and toss to combine. Bake for 20-25 minutes until slightly crunchy. Experiment with this recipe and find flavours that suit your family other spices to try include garam marsala, garlic granules, chilli powder or sumac. 16
CHICKPEAS IN THE LUNCHBOX? Chickpeas (or garbanzo beans as they're called in the USA) are an amazing source of fibre and folate. Smuggle them into dinner too - blitz them then add to hamburger patties.
TERM 1 week 6
Monday
Tuesday
Spiced chickpeas Grapes
Wednesday Thursday
Apple Cheese stick, crackers Apple Kiwifruit
Friday
Kiwifruit Plain biscuit

Fresh: apples, grapes, cucumber, kiwifruit For the pantry: tinned salmon 400g can chickpeas
Apple Spiced chickpeas
Sandwich with salmon & mayonaise Kiwifruit
Sandwich with salmon & cream cheese Cucumber sticks
Sandwich with vegemite Grapes Cucumber sticks
Sandwich with cream cheese and grated carrot Grapes
Crispbread with vegemite Apple Sultanas
RAB MID-WEEK Gd Fresh brea
IN SEASON RIGHT NOW... almonds apples (royal galas) banana basil beans blackberries capsicums carrots cucumber figs kiwifruit grapes passionfruit plums
17
TERM 1 week 7
Sultana & oat biscuits provide this week's 'yum' factor.
These butter-free biscuits have a more cake-like texture.

1 cup self-raising flour cup brown sugar cup caster sugar 1 cups rolled oats cup sultanas 1 egg 5 tbsp grapeseed oil 1 apple, grated 1 tsp vanilla extract
nas, s a t l u s d of aisin Insteaed apple, rs . i try dr or currant
Preheat oven to 170C. Line 2 oven trays with baking paper Sift the flour into a large bowl. Mix in the sugars, oats & sultanas. In a separate bowl, combine the egg, oil, apple and vanilla. Mix into the dry ingredients. Dollop large spoonfuls onto the trays and bake for 15-20 minutes until golden. MAKES 18 18
IS DRIED FRUIT HEALTHY? Once fruit is dried, many nutrients disappear but the kilojoules stay. But it is a good energy booster for active children, with a high fibre content. Just eat it in moderation.
TERM 1 week 7
Monday
Tuesday
Passionfruit Capsicum & cucumber sticks
Wednesday Thursday
Banana Biscuit Plum Capsicum & cucumber sticks
Friday
Capsicum & cucumber sticks Biscuit

Fresh: bananas, capsicum, cucumber, passionfruit, plums Fridge: turkey slices For the biscuits: apple, oats, sultanas
Banana Biscuit
Sandwich with turkey Plum
Sandwich with turkey and chutney Biscuit
Wholemeal roll with turkey, cheese & chutney Passionfruit
Wholemeal roll with vegemite Biscuit
Crispbread with vegemite Plum Sultanas
RAB MID-WEEK G lls Wholemeal ro
WHY SO MANY LUNCHBOX TREATS? Too 'healthy' and lunches are often ignored. So a treat can lure kids in and provide energy for the afternoon. Supplement with healthy breakfasts and dinners.
19
TERM 1 week 8
Rediscover the great granny dish - corned beef!
Corned beef needs 60 minutes of cooking time for each kilo.
1.5kg salt reduced corn beef Any of the following: bay leaf; peeled onion studded with 3 cloves; 10 peppercorns; a teaspoon of coriander seeds and/or mustard seeds; a cinnamon stick; 2 whole cloves of garlic; 2 peeled, chopped carrots
beef d e c u ed Salt-ressential for is s recipe thi
Rinse the meat well, place in a large heavy based saucepan (Le Creuset style if you have it). Add any of the accompaniments you want (I like all of them), add water until the meat is just covered. Cover, bring to the boil then lower heat and simmer for about 1 hours. For dinner serve slices with mash, carrots, beans and this cheesy mustard sauce; Melt 25g butter in a small saucepan over medium heat. Stir in 1 tbsp flour for a minute, then gradually whisk in 1 cup warmed milk. Add in cup grated cheddar cheese and 2-3 tsp dijon mustard. 20
TAKES TOO LONG? This dish does take a bit of time, but having a large slab of cold meat in the fridge will keep you going for days; and it's cheaper than the deli counter equivalent.
TERM 1 week 8
Monday
Tuesday
Apple Hot cross bun
Wednesday Thursday
Beans & carrot sticks Hot cross bun Apple Kiwifruit
Friday
Kiwifruit Cheese stick, crackers

Fresh: beans, carrots, crimson grapes, apples, kiwifruit Pantry: wraps Extra: hot cross buns
Beans & carrot sticks Hot cross bun
Sandwich with corned beef and a spread of any leftover cheesy/ mustard sauce Apple
Sandwich with corned beef, cream cheese and grated carrot Grapes
Turkish bread with corned beef & tomato relish Grapes
Turkish bread with cream cheese & tomato relish Grapes
Crispbreads with vegemite Beans & carrot sticks Dried apricots
CLASSIC NEW YORK-STYLE SANDWICHES Use corned beef for a classic 'Rachel Sandwich' generously layer thinly shaved corned beef onto rye bread, with coleslaw and swiss cheese.
21
TERM 1 week 9
So simple, so delicious! This grape salad is a winner.
Seedless green grapes Seedless red or black grapes Equal quantities vanilla yoghurt & spreadable, low-fat cream cheese. Passionfruit Place the grapes in a container. In a small bowl, stir the yoghurt and cream cheese together briskly until it is smooth and lump-free. Dollop over the grapes. Drizzle over the passionfruit.
rapes d g e h T e halve can bsed whole or u
Mango goes really well on this too!
SPOILT FOR CHOICE Even the yummiest fruit can seem boring by the end of the season. Interesting fruit salads served in new fun containers can renew the kid's enthusiasm.
22
TERM 1 week 9
Monday
Tuesday
Banana Sultanas
Wednesday Thursday
Cheese item Capsicum & carrot sticks Cheese item, crackers Apple
Friday
Banana Plain biscuit

Fresh: avocado, apples, bananas, capsicum, carrots, plums, rockmelon For the salad: green and red seedless grapes, yoghurt For the pantry: tuna in springwater Extra: cheese sticks/shapes etc (something different & fun)
Capsicum & carrot sticks Plum
Grape salad Crispbread with vegemite
Grape salad Cheese item, capsicum & carrot sticks
Wholemeal roll with avocao & tuna Plum
Wholemeal roll with tuna and mayonaise Rockmelon
Crispbread biscuits with vegemite Plum Rockmelon
TOFU CREAM Your kids can't eat yoghurt? Try this...blitz until smooth; 300g firm tofu, 2 tbsp canola oil, 2 tbsp orange juice, 1 tbsp vanilla extract and 2 tbsp maple syrup.
23
TERM 1 week 10
With the weather cooler, meatballs are a delicious lunch option.
500g lamb mince 2 slices wholemeal bread 1 small red onion 1 zucchini 1 carrot 1 tsp each cumin & coriander powder 2 cloves garlic, minced 1 egg, lightly beaten
hickeneat c r o f Bee is also gr mince this recipe in
These will store for 48 hours in the fridge.
Add the lamb to a large mixing bowl. Use a food processor to blitz the bread into crumbs. Add to the bowl. Chop the onion with a pulse function, add to the bowl. Repeat with zucchini and carrot. Add the spices and egg. Mix well. Wear kitchen gloves and roll into 28 meatballs. Refridgerate for 30 minutes. Heat oil in a large frying pan over medium heat, cook meatballs on all sides for a total of about 20 minutes until golden and cooked through. MAKES 28. 24
DELICIOUS FOR DINNER TOO These meatballs can be served on rice with chutney and a salad made of two grated carrots, the juice of one lemon, half a tsp of sugar and a sprinkling of salt.
TERM 1 week 10
Monday
Tuesday
Banana Hot cross bun
Wednesday Thursday
Carrot sticks & tzatziki dip Grapes Apple Cheesestick, crackers
Friday
Banana Plain biscuit

Fresh: bananas, apples, crimson grapes, carrots Fridge: tzatziki For the meatballs: lamb mince, red onion, zucchini, carrot Extra: hot cross buns
Hot cross bun Grapes
Wrap with meatballs & tzatziki Dried apricots
Wrap with meatballs, grated carrot and chutney Sultanas
Sandwich with cheese & tomato chutney Carrot sticks Dried apricots
Rice cakes with vegemite Banana Hot cross bun
Rice cakes with jam (last day treat) Apple Dried apricots
EASTER FUN Enjoy coloured eggs this easter - combine food colouring with 1 tbsp vinegar and 1 cup warm water in a mug. Lower hard-boiled eggs in and leave until well coloured.
25
Week 1 Anzac biscuits Week 2 Butter bean dip (plus dukkah) Week 3 Tuna & vegie fritters Week 4 Banana, oat & sultana muffins Week 5 Egg salad Week 6 Perfect roast chicken Week 7 Pumpkin dip (plus nuggets) Week 8 Rice, bean & carrot balls Week 9 Coleslaw Week 10 Coconut macaroons
28 30 32 34 36 38 40 42 44 46
TERM 2
Autumn
26
TERM 2
April May June
Finally the routines are locked in, you remember which days they wear sports uniform and which day the library books get swapped. Possibly you're starting to notice that the kids have learnt some new stuff. Isn't education exciting! Which is lucky, because the days are starting to get seriously cold and all of the summer fruit is gone - always so sad! On the plus side, food hygiene gets easier and this term you can experiment with new ingredients like eggs and rice, that would be too risky in the hotter months. So heads down kids - it's serious learning time.
27
TERM 2 week 1
The best mix of patriotism and deliciousness, Anzac biscuits.
1 cup plain flour 1 cup traditional oats cup brown sugar cup desiccated coconut 125g butter 2 tbsp treacle (or golden syrup) 1 tsp bicarb soda + 1 tbsp water
e p is thent, u r y s i ! n Goldeional ingred yum s tradit treacle, it' but try
There's no eggs, but heaps of butter in these, so just eat one!
Preheat oven to 170C. Line two biscuits trays with baking paper. In a large bowl sift the flour and mix in the oats, sugar and coconut. In a small saucepan melt the butter and stir in the treacle. Mix in the combined bicarb & water. Stir well (mix might froth slightly). Pour into the dry ingredients. Combine well, roll into balls, place on trays and bake for 12-15 minutes until as chewy or crunchy as you like. MAKES 32ish. 28
IN SEASON RIGHT NOW... apples (all varieties) avocados bananas carrots cauliflower celery eggplant kiwifruit lemons mandarins oranges pears persimmons passionfruit
TERM 2 week 1
Monday
Tuesday
Anzac biscuit Celery & carrot sticks
Wednesday Thursday
Orange Cheese stick, crackers Banana Anzac biscuit
Friday
Apple Sultanas

Fresh: apples, avocado, carrots, celery, bananas, oranges Fridge: ham For the Anzac biscuits: oats, brown sugar, coconut, treacle
Anzac biscuit Apple
Sandwich with ham & avocado Cheese stick Orange
Sandwich with cheese, avocado & chutney Banana Sultanas
Wholemeal roll with ham & mustard Anzac biscuit
Wholemeal roll with cream cheese & avocado Celery & carrot sticks
Crispbread biscuits with vegemite Banana Almonds
THIS TERM STOCK UP ON THESE... tomato chutney pickles dijon mustard almonds cream cheese cheese sticks crackers crispbreads plain biscuits dried fruit & sultanas
29
TERM 2 week 2
This butter bean dip is milder than homous but just as delicious.
420g tin butter beans, rinsed, drained 1 clove garlic, crushed Juice lemon tsp smoked paprika
rinse s y a Alw ns well. bea
Tastes even better the next day! Store in the fridge.
Put everything into a blender or mini-food processor and blitz until smooth. Use wherever you would use homous as a dip, sandwich spread or as part of a mezze plate. It's delicious to dip bread into this then the dukkah (see recipe below).
DUKKAH Place cup roasted hazelnuts into a food processor. In a pan over medium heat, toast 2 tbsp pinenuts, 2 tbsp sesame seeds, 1 tbsp coriander seeds and 2 tbsp pumpkin seeds. Season well with salt & pepper. Blitz to a course texture and serve with fresh turkish bread and the butter bean dip.
30
TERM 2 week 2
Monday
Tuesday
Butter bean dip, carrot & celery sticks Pretzels
Wednesday
Orange Pretzels
Thursday
Pineapple Cheese stick, crackers
Friday
Kiwifruit Dried peach

Fresh: carrot, celery, oranges, pineapple, kiwifruit Fridge: roast beef slices For the dip: 400g tin butter beans, lemon. Extra: pretzels
Orange Cheese stick
Sandwich with roast beef & butter bean dip Kiwifruit Pretzels
Sandwich with roast beef, tomato chutney & grated carrot Sultanas
Sandwich with cheese & mustard Carrot & celery sticks Dried apricots
Wrap with roast beef, avocado & tomato chutney Kiwifruit
Wrap with cheese, avocado & grated carrot Orange Plain biscuit
RAB MID-WEEK G do Wraps & avoca
ALWAYS FUN, MEZZE PLATES Complete the middle-eastern theme with other dips (like caviar), roasted capsicums, olives, felafel and chicken or beef kebabs. Serve with stacks of turkish bread.
31
TERM 2 week 3
Sneak extra omega 3s into lunch with these tuna & vegie fritters.
Sandwich these together with cream cheese.
cup milk 2 eggs 1 cup self-raising flour 400g tuna in water, drained 125g corn kernels, drained 1 zucchini, grated (peeled if need be) red capsicum, finely diced cup cheddar cheese, grated 1 tbsp herbs (parsley, dill, chives all good)
ake aith m e s e Th dinner w e! great t chilli sauc swee
Whisk the milk & eggs together in a large bowl. Sift over the flour. Mix through with the tuna, vegies, cheese and herbs. Heat some oil in a non-stick frying pan over medium heat. Add cup dollops of mixture and cook until starting to bubble. Flip and cook on the other side (total cooking time 4-5 minutes). MAKES 20 32
ARE THERE STILL OMEGA 3s IN CANNED FISH? Omega 3 fatty acids are found in salmon & tuna even after the canning process. Salmon has more, and both retain it best when packed in water, not oil which leaches nutrients away.
TERM 2 week 3
Monday
Tuesday
Banana Sultanas
Wednesday Thursday
Orange Muesli bar Passionfruit Dried apricots
Friday
Banana Muesli bar

Fresh: avocado, bananas (buy extra for next week's muffins) carrot, cucumber, oranges, passionfruit For the fritters: tuna, corn, zucchini, capsicum and herbs Extra: Muesli bars
Passionfruit Muesli bar
Tuna fritters with cream cheese Banana
Tuna fritters with cream cheese Orange
Bread roll with ham & chutney Cucumber sticks Dried pear
Bread roll with ham, cheese & pickles Muesli bar
Crispbreads with vegemite Cheese stick Orange
RAB MID-WEEK G ham Bread rolls &
ALL SANDWICHED OUT? Salads, meatballs and fritters all make nice alternatives to basic sandwiches. Even if your kids' tastes are basic, mix it up by serving wraps, crackers and breadrolls.
33
TERM 2 week 4
Banana, oat & sultana muffins are perfect for this week.
ushy m e r o e The mananas, th the b better!

1 cups self-raising flour cup oats cup brown sugar cup sultanas 75g butter, melted 3 mashed bananas (about 2 cups) 2 eggs, lightly whisked
These muffins freeze really well for up to a month.
Preheat the oven to 180C. Grease 12x125ml muffin hole tin. Sift the flour into a large bowl. Mix in the oats, sugar and sultanas. In a separate bowl, whisk together the butter, banana & egg. Pour wet ingredients into dry and mix until just combined. Divide evenly into the muffin tray. Bake for 20-25 minutes until golden & cooked through. Makes 12.
WHY ARE MUFFINS ON THE MENU SO OFTEN? They're versatile, quick to make and freeze well. And there's a million flavour combos to try. Replace banana in this recipe with 2 cups of stewed apples (page 35) for a new version.
34
TERM 2 week 4
Monday
Tuesday
Banana muffin Kiwifruit
Wednesday Thursday
Cheese stick, crackers Carrot sticks Apple Dried apricots
Friday
Carrot sticks Passionfruit Plain biscuit

Fresh: apples, kiwifruit, carrots, passionfruit Fridge: roast beef Pantry: wraps For the muffins: last week's leftover bananas
Passionfruit Banana muffin
Wrap with roast beef, chutney & grated carrot Dried apricots
Wrap with roast beef, cream cheese & grated carrot Apple
Wholemeal roll with roast beef & mustard Kiwifruit
Wholemeal roll with roast beef, cream cheese & chutney Passionfruit
Wholemeal roll with vegemite Cheese stick, crackers Sultanas
QUICK STEWED APPLES (makes 3 cups) Combine 8 apples (peeled, cored & diced), the juice of 1 lemon, cup water, tsp mixed spice and 2 tbsp sugar. Simmer for 5 minutes until the apples are soft.
35
TERM 2 week 5
Creamy egg salad is delicious and full of nutrients.
Eggs are a great protein source for meat-hating kids
akes m l l i d . Fresh salad zing this

4 eggs 2 tbsp low-fat mayonaise Squeeze of lemon juice (I like a lemon) 125g can corn kernels, rinsed, drained 1 tsp fresh dill, chopped Salt & pepper Iceberg lettuce Hard boil the eggs as described left. Once cool, remove shells (it can be helpful to do this under running water) and add to a medium bowl. Use a fork to mash the egg and mayonaise together. Add lemon juice to taste. Mix through the corn and dill and season to taste. Serve with iceberg lettuce.
PERFECT HARD BOILED EGGS Put the eggs in a saucepan covered with cold water. Place on a high heat. As soon as they come to the boil, set the timer for 8 minutes. Drain and cool quickly in cold water.
36
TERM 2 week 5
Monday
Tuesday
Yoghurt Sultanas
Wednesday Thursday
Yoghurt Apple Orange Plain biscuit
Friday
Pear Cheesestick, crackers

Fresh: apples, oranges, pears Fridge: tinned salmon For the egg salad: eggs, corn, lemon, dill, lettuce Extra: yoghurt
Yoghurt Apple
Egg salad sandwich Sultanas
Egg salad sandwich Pear
Sandwich with salmon & mayonaise Orange
Sandwich with salmon & cream cheese Dried peach
Sandwich with vegemite Apple Almonds
REDUCING KITCHEN STRESS Invest in a range of kitchen equipment to keep your prep times speedy. Dishwasher-safe containers and useful gadgets like salad spinners make healthy cooking easy.
37
TERM 2 week 6
Roast a chook & you've got a cheap, delicious sandwich filler.
down'are d e k r 'Ma c chooks i organ reat value. g 1.8kg chicken (organic is good)
1 lemon Salt & pepper Olive oil
Preheat the oven to 180C. Place chicken (breast side down) on a rack over a sturdy baking dish. Pour in cup water and juice from lemon into dish. Push both the squeezed and full halves of lemon inside cavity. Cover with oil, season well. Bake 40 minutes, remove from the oven, turn over, season more and either baste with pan juices or pour over more oil. Bake for a further 40 minutes until the juices run clear (push a skewer in behind the drumstick to test).
DELICIOUS HOME-MADE MAYONAISE Place two egg yolks, pinch salt, 1 tsp dijon mustard & 2 tsp lemon juice into a food processor. Blend till starting to thicken. Gradually stream in 1 cup oil until pale & creamy.
38
TERM 2 week 6
Monday
Tuesday
Muesli bar Dried apricots
Wednesday Thursday
Pear Cheese stick, crackers Mandarin Plain biscuit
Friday
Sultanas & dried apricots Cheese stick, crackers

Fresh: apples, nashi, mandarins, pears Pantry: tinned salmon For the chicken: a 1.8kg organic chicken, lemon Extra: muesli bars
Apple Mandarin
Roast chicken & mayonaise sandwich Sultanas
Roast chicken & cheese sandwich Mandarin
Sandwich with cheese & vegemite Muesli bar
Sandwich with vegemite Cheese stick Nashi
Crispbread with vegemite Nashi Muesli bar
IN SEASON RIGHT NOW... apples beetroot broccoli cabbage carrots cauliflower celery mandarins nashi parsnips oranges onions potatoes rhubarb spinach
39
TERM 2 week 7
This pumpkin spread works as a sandwich spread or dip.
Stores well in the fridge for 2-3 days in an airtight container.
500g pumpkin, diced (about 4 cups) 1 clove garlic, minced tsp curry powder 50g mild feta cheese
mpkin u p f o re. ype Any torks well he w
Boil a saucepan of water. Add your pumpkin for 10-15 minutes until soft (time will depend on the size of your chunks). Drain. Toss through the garlic while still hot. When cool, blitz well until smooth, adding the curry powder and cheese. Serve as a dip, sandwich spread or over chicken nuggets (recipe left).
BAKED CHICKEN NUGGETS Slice 500g chicken breasts into even, bite-sized pieces. Mix with the juice of 1 lemon, 2 tbsp soy sauce & tsp paprika. Marinade at least 1 hour, preferrably overnight. Toss in a mix of breadcrumbs and panko (Japanese breadcrumbs). Spray with oil spray and bake for 25 minutes at 180C, turning once.
40
TERM 2 week 7
Monday
Tuesday
Nashi Cheesestick
Wednesday Thursday
Mandarin Tiny teddies Apple Almonds & sultanas
Friday
Mandarin Tiny teddies

Fresh: apples, carrots, celery, mandarin, nashi Fridge: ham For the dip: pumpkin, feta Extra: treat biscuits of your choice (we like Tiny teddies)
Tiny teddies Apple
Pumpkin dip with crackers, celery & carrot sticks Cheese stick Mandarin
Pumpkin dip with crackers, celery & carrot sticks Tiny teddies
Wholemeal roll with ham, cheese & chutney Apple
Wholemeal roll with cheese, grated carrot & homous Nashi
Crispbread with homous Carrot sticks Apple Sultanas
RAB MID-WEEK G homous & Wholemeal rolls
HEALTHY LUNCH ORDERS Most canteens have healthy options, but often kids want a 'treat' instead. Avoid arguments mark one day a month on the calendar when they can choose for themselves.
41
TERM 2 week 8
Tip into hippy territory with these rice, bean & carrot balls.
Eat these cold or reheat in the oven for 10 minutes.
200g packet microwave white rice 125g can 4-bean mix, rinsed and drained 1 carrot, peeled, grated 3 tbsp tomato chutney cup grated cheese 1 egg 1 cup packet breadcrumbs
t a grea e r a . s Beanurce of fibre so
Preheat the oven to 200C. Line a tray with baking paper. Cook the rice according to packet directions. Add to a food processor (or a stick blender bowl). Also add the rest of the ingredients (except breadcrumbs) and blitz to combine. Remove the blade, roll bite sized amounts in your hands and coat in breadcrumbs. Place on the tray, spray with oil and bake for 15 minutes. Turn and bake for another 10 minutes until crunchy. MAKES 28 42
CONVENIENT, AND HEALTHY Not all processed supermarket food is bad. Some are nutrious and save time. Microwave rice, flavoured cous cous, noodles and tins of tuna can all make life easier midweek.
TERM 2 week 8
Monday
Tuesday
Apple Sultanas
Wednesday Thursday
Celery & carrot sticks Lamington finger Apple Dried peach
Friday
Orange Plain biscuit

Fresh: apple, carrots, celery, mandarins, oranges Fridge: tzatziki For the rice balls: microwave rice, 4-bean mix, carrot, breadcrumbs Extra: lamington fingers
Celery & carrot sticks Lamington finger
Rice, bean & carrot balls with tzatziki Orange
Rice, bean & carrot balls with tzatziki Lamington finger
Wrap with tzatziki, grated cheese & carrot Mandarin
Wrap with cream cheese, chutney & grated carrot Lamington finger
Crispbreads with vegemite Celery & carrot sticks Lamington finger
MID-WEEK G Wraps
RAB
SIMPLE MEATBALLS Mix 500g beef mince with 1 grated zucchini, 1 tbsp Italian herbs, egg & pepper. Roll and bake for 25 minutes (same is the rice balls), serve together as shown.
43
TERM 2 week 9
This simple coleslaw stores well and gives you a sandwich break.
e chiness well d l i M work ge cabban this dish. i chinese cabbage, finely sliced
2 carrots, peeled, grated 1 cups celery, sliced 2 spring onions (optional) cup low-fat mayonaise Juice of 1 large lemon 3 tbsp olive oil Mix all of the vegies together in a large bowl or plastic container. Whisk together the mayonaise, lemon juice and olive oil. Pour over the salad and toss well until coated.
For extra crunch, top with crispy noodles.
YOU SHOULD EAT MORE... CABBAGE In season throughout winter, cabbage is packed full of vitamins and minerals. It has more vitamin C than oranges and high levels of vitamin K, folate and fibre. Also shown to prevent some cancers.Try to eat it 2-3 times a week either raw in coleslaws or sliced up and sauteed in chicken stock, salt & pepper.
44
TERM 2 week 9
Monday
Tuesday
Mandarin Sultanas
Wednesday Thursday
Cheese stick Orange Cheese stick, celery & crackers Apricot delight
Friday
Orange Plain biscuit

Fresh: apples, kiwifruit, mandarins, oranges Pantry: rice cakes For the coleslaw: chinese cabbage, carrot, celery, spring onions, lemon Extra: apricot delight
Apple Apricot delight
Coleslaw Ricecakes with cheese slices
Coleslaw Ricecakes with vegemite Cheese stick
Wholemeal roll with cream cheese, grated carrot & chutney Apricot delight
Wholemeal roll with vegemite Almonds Apple
Crispbread biscuits with vegemite Cheese stick Apricot delight
WINTER SOUPS I've deliberately left out lunchtime soups too messy for small kids to manage. Save them for dinner instead! Find this tomato soup recipe at www.vegiesmugglers.com.au.
45
TERM 2 week 10
Finish the term with a gluten-free sweet treat.
These are perfect for a fete or cake stall.

2 egg whites cup brown sugar 1 tsp vanilla extract 2 cups shredded coconut
g ver eg the o t f e l Use to make yolks yonaise on ma ge 15 pa
Use a regular mixmaster, or hand held beaters for this recipe. Preheat oven to 180C. Line two biscuit trays with baking paper. Place the egg whites into a large clean bowl. Beat until soft peaks form. Gradually add in the sugar and beat further until you reach the stiff peak stage.
NUTRITION FACTS - COCONUT Shredded and desiccated coconut aren't so healthy. While they have good levels of dietary fibre, they are also high in fat - especially saturated fat, so eat it them in moderation.
Mix through the vanilla extract and fold in the shredded coconut. Dollop spoonfuls of mixture onto the trays and bake for 15 minutes until golden. MAKES 20 46
TERM 2 week 10
Monday
Tuesday
Apple Sultanas
Wednesday Thursday
Coconut macaroon Dried pear Orange Cheesestick, crackers
Friday
Apple Coconut macaroon

Fresh: apples, oranges, pears Fridge: roast beef For the coconut macaroons: Desiccated coconut, eggs, brown sugar
Coconut maaroon Pear
Sandwich with roast beef & tomato chutney Cheese stick
Sandwich with roast beef, cheese & pickles Coconut macaroon
Sandwich with cheese & tomato chutney Pear
Rice cakes with vegemite Apple Sultanas
Rice cakes with cream cheese Orange
WINTERTIME SNOWFLAKE BISCUITS... Beat 250g softened butter with 2/3 cup caster sugar until pale. Add in 1 egg yolk, 2 tsp vanilla essence, 2 cups sifted plain flour and a pinch of salt. Mix to form a dough. Rest 30 minutes, roll out to 5mm thick, cut shapes and bake 180C for 10-12 minutes. When cool, sprinkle with icing sugar.
47
Week 1 Little mandarin cakes Week 2 Sumac roast lamb Week 3 Roast beetroot dip Week 4 Spinach pikelets Week 5 Citrus pasta salad Week 6 Rhubarb slice Week 7 Potato salad Week 8 Tandoori chicken Week 9 Guacamole Week 10 Strawberry muffins
50 52 54 56 58 60 62 64 66 68
TERM 3
Winter
48
TERM 3
July August September
Term 3 starts out with a hideous mix of wet school shoes, snot, grumbling kids, more snot and huddled cold parents waiting at bell time for tired, cranky kids. But stay motivated, by the end of term, spring is in the air and life starts once more! While not as instantly seductive as the summer produce, there's a range of winter fruit and veg for us to work with this term. Keep the kids' (and your) spirits up with a range of cheery lunchboxes and sweet treats. The silver lining is that on these cooler days you can send more adventurous lunches, without the fear of food spoiling.
49
TERM 3 week 1 PERFECT ROAST LAMB

Ease into the winter term with a sweet burst of mandarin tang.
3 medium mandarins 4 eggs / cup brown sugar 200g (2 cups) almond and/or hazelnut meal 1 tsp baking powder
re also u t x i m This a 14x20cm fills loaf tin
Preheat oven to 180C. Lightly grease and line a 12-hole muffin tin with paper cases.
This moist cake keeps well for 4-5 days
Bring a medium saucepan of water to a simmer. Add mandarins and cook for 1 hour. Remove. Cool slightly. Cut roughly and discard seeds. Blitz to a pulp in a blender. Add eggs and sugar to an electric mixer bowl. Beat on medium for 7-8 minutes until pale and aerated. Add nuts, baking powder and mandarin pulp. Fold through until combined. Pour into tin. Bake for 30 mins. (cover with foil after 20 mins if burning). Note that cakes are dense and don't rise. MAKES 12. 50
IN SEASON RIGHT NOW... apples (fuji & braeburn) avocado beetroot dates kiwifruit mandarins melons nashi oranges (navel & blood) pears rhubarb silverbeet
TERM 3 week 1
Monday
Tuesday
Mandarin cake Sultanas
Wednesday Thursday
Dates Cheesestick, crackers Fresh pear Dates
Friday
Apple Sultanas

Fresh: avocado, dates, pears, oranges, apples, carrots Fridge: ham For the cake: mandarins, almond or hazelnut meal, eggs and brown sugar
Mandarin cake Dried peach
Sandwich with ham and avocado A cheese stick Dates
Sandwich with cheese and avocado Apple
Wholemeal roll with ham and tomato chutney Mandarin cake
Wholemeal roll with cheese and avocado Carrot sticks
Crispbread biscuits with vegemite Orange Almonds
51

Bake a mini lamb roast at the beginning of this week.
900g-1kg boneless mini lamb roast Olive oil 2 tsp sumac Preheat oven to 180C. Place lamb in a roasting tray. Pour over a drizzle of oil. Sprinkle over the sumac. Massage in.
cook lamb for 25 minutes per 500g
Roast for 50 minutes for medium, 60 minutes for well done. Slice. Enjoy.
SUMAC? Originating in the Middle East, Sumac is a ground berry with a tangy lemon flavour. Use it liberally on BBQ and roast meat and sprinkled on homous. Delicious!
52
TERM 3 week 2
Monday
Tuesday
Fresh pear Mandarin cake (from freezer)
Wednesday
Kiwifruit Dried apple
Thursday
Fresh pear Cheese stick, crackers
Friday
Kiwifruit Dried peach

Fresh: apple, carrot, kiwifruit, pears Fridge: tzatziki, homous For the roast: 1kg boneless lamb roast, sumac
Apple Cheese stick
Sandwich with roast lamb and tzatiki Kiwifruit Sultanas
Sandwich with roast lamb, homous & grated carrot Dried peach
Sandwich with cheese Tzatziki & carrot sticks
Wrap with roast lamb & homous Mandarin cake (from the freezer)
Wrap with vegemite Apple Plain biscuit
MID-WEEK G Wraps
RAB
LATER IN THE WEEK FOR DINNER Leftover lamb can be diced and mixed with cous cous, and your choice of tomatoes, roasted capsicum, pinenuts, carrot, mint and parsley (plus the dip from page 54).
53

This beetroot dip can dipped into and dolloped onto anything!
2 medium beetroots 125g low-fat cream cheese 2 tsp red wine vinegar 1 tsp caster sugar
ly to g u m Fro gous in gore our! 1h
Use beans, carrots, and asparagus as dippers
Preheat oven to 180C. Wash beetroot gently. Trim stems leaving about 3cm. Wrap each one in foil. Place on tray and bake for 1 hour until skewer can easily slide through. Unwrap, cool slightly then peel and roughly chop. Pop into a stick blender (or food processor). Blitz. Add rest of ingredients and blitz until smooth and well combined.
BE PREPARED Many people avoid cooking with beetroot because of mess. Keep disposable kitchen gloves handy and you can easily rub off the skin without leaving stains anywhere!
54
TERM 3 week 3
Monday
Tuesday
Apple Sultanas
Wednesday Thursday
Orange Muesli bar Mandarin Plain biscuit
Friday
Apple Muesli bar

Fresh: apple, carrot, cucumber, mandarins, oranges Fridge: ham For the dip: beetroot, low-fat cream cheese Extra: muesli bars
Beetroot dip with carrot & cucumber sticks
Sandwich with ham, cheese and pickles Muesli bar
Sandwich with cheese and beetroot dip Mandarin
Sandwich with ham and cheese Cucumber sticks
Sandwich with cheese and avocado Dried apricots
Crispbread biscuits with Avocado Orange Dried pear
MID-WEEK G Avocado
RAB
MORE BEETROOT IDEAS... Roast as described on the previous page and stir through home-made (or store bought) homous. Or grate it and add to chocolate cake or brownies!
55

These versatile spinach pikelets can be frozen too!
Wrap between sheets of baking paper before freezing

1 cup English spinach 1 cup self-raising flour 1 tsp sumac 1 egg, lightly beaten Salt & pepper Just over cup milk Butter or spray oil for frying
nglishbeet E r e h Eit or silver pe h ci spinacs in this re work
Serve with : Tomato chutney & cream cheese Blitz or finely chop spinach. Sift flour into a large bowl. Add in sumac and spinach. Mix in the egg and season well. Stir through enough milk to make a batter.
TRIED AND TRUE Both sweet and savoury pancakes and pikelets are so versatile and suitable for kids of all ages. Even babies and toddlers can enjoy having a suck on these.
Heat a frying pan over medium heat. Grease with oil or butter then dollop in 1 tbsp amounts of mixture. Turn once bubbling and cook 1-2 minutes either side until brown and cooked through. MAKES 20 56
TERM 3 week 4
Monday
Tuesday
Banana Almonds
Wednesday Thursday
Yoghurt Apple Fresh pear Plain biscuit
Friday
Apple Cheesestick, crackers

Fresh: bananas, avocado, pears, apples, carrots Fridge: turkey For the pikelets: English spinach, eggs, flour, milk Extra: yoghurt
Yoghurt Dried peach
Spinach pikelets with cream cheese Banana Sultanas
Spinach pikelets with avocado Yoghurt Fresh pear
Sandwich with turkey and avocado Carrot sticks
Sandwich with turkey and cheese Dried peach
Sandwich with vegemite Banana Almonds
A QUICK FIX FOR DINNER.. The spinach pikelets can easily become a quick dinner. Just top them with diced ham, pizza sauce and some grated cheese. Grill until the cheese melts & voila!
57

Have some time off sandwiches with this citrus pasta salad.
This will store for 2-3 days and can be microwaved to warm
WINTER COUGHS & COLD With spring just around the corner, youve almost made it through flu season, however a burst of vitamin C will get you through to the end of August in good health!
375g pasta spirals punnet cherry tomatoes, quartered 200g mild feta, diced 1 carrot, peeled, grated 2-3 tbsp pinenuts, toasted tsp zest of each a lemon & orange 400g tuna in spingwater, drained Dressing 6 tbsp olive oil 2 tbsp lemon juice 2 tbsp orange juice 2 tsp dijon mustard 1 tsp sugar tsp minced garlic
pennea e s u Also shell past and
Cook the pasta according to packet directions. Place all the dressing ingredients in a jar and shake to combine. Toss cooked pasta with other ingredients and the dressing. 58
TERM 3 week 5
Monday
Tuesday
Nashi Sultanas
Wednesday Thursday
Cheesestick, crackers Dried apple Fresh pear Dried apricots
Friday
Nashi Plain biscuit

Fresh: pears, nashis, apples, carrots For the pasta salad: pasta spirals, cherry tomatoes, feta, pinenuts, lemons, oranges, tuna (if using)
Fresh pear Dried apple
Pasta salad Cheese stick, crackers
Pasta salad Apple
Wholemeal roll with roast beef and tomato chutney Carrot sticks
Wholemeal roll with roast beef and cheese Dried apple
Spinach pikelets with roast beef (frozen from last week) Dried apricots
RAB MID-WEEK G olemeal rolls & wh Roast beef slices
OTHER PASTA SALAD OPTIONS Keep the kids happy with a range of pasta salads. Try other dressing combinations like olive oil, red wine vinegar, orange juice and minced garlic.
59

A rhubarb slice is a tangy taste sensation this week.
1 cup flour cup brown sugar cup shredded coconut 25 g butter, melted 5 tbsp grapeseed oil 1 bunch rhubarb, washed, finely sliced (should be about 3 cups total) 2 eggs, lightly whisked cup brown sugar 1 tbsp orange juice
store l l i w n slice This 2-3 days i for e fridge th
Preheat the oven to 180C. Grease and line a lamington tin.
IN SEASON RIGHT NOW... apples (fuji & sundowner) avocado (hass) all citrus fruit including grapefruit and blood orange | beetroot leeks fennel rhubarb silverbeet
Press the combined flour, sugar, coconut, butter and oil into the tin and bake for 15 minutes until just golden. Pour over the combined rhubarb, eggs, sugar and juice and bake 30 minutes until set. Cool in the tin then cut into squares. 60
TERM 3 week 6
Monday
Tuesday
Kiwifruit Sultanas
Wednesday Thursday
Apple cheese stick, crackers Orange Plain biscuit
Friday
Apple Cheese stick, crackers

Fresh: apples, kiwifruits, oranges Pantry: tuna in springwater, corn kernels For the slice: rhubarb, shredded coconut, grapeseed oil
Rhubarb square Orange
Sandwich with cheese and pickles Apple
Sandwich with combined tuna, corn & mayonaise Rhubarb square
Wrap with tuna, corn & mayonaise Dried apricots
Wrap with vegemite and/ or cream cheese Kiwifruit
Wrap with tuna, corn and mayonaise Kiwifruit
MID-WEEK G Wraps
RAB
MAKE STEWED RHUBARB WITH LEFTOVERS Place 2 cups of chopped rhubarb, cup sugar, 1 tbsp water, a cinnamon stick and a 10cm strip of orange zest in a small saucepan. Stir, simmer for 10 -15 minutes.
61

This delicious bacon, leek & potato salad is a lunchbox pleaser.
Cook a double quantity so you have dinner too. Serve with cutlets & salad
4 washed potatoes, peeled, diced into bite-sized pieces 1 leek, finely chopped 175g bacon, diced 1 carrot, peeled, grated 1-2 celery sticks, diced Dressing 3-4 tbsp low-fat mayonaise 1-2 tsp dijon mustard Juice of lemon Pepper
opped r t d a l is sa ese o Try thgrated che eggs with rd boiled ha
WHICH POTATO TO USE? Save yourself stress and just buy good all-round potatoes desiree, pontiac, sebago and golden delight varieties can all be mashed, roasted and fried.
Add the potatoes to large saucepan of cold water. Bring to the boil and cook 10 minutes until tender, but still firm. Drain. Meanwhile, saute bacon & leeks in frying pan over medium heat. When cooked, add to drained potatoes along with combined dressing ingredients. Mix well.
62
TERM 3 week 7
Monday
Tuesday
Apple Cheesestick, crackers
Wednesday Thursday
Fresh pear Muesli bar Fresh pear Almonds
Friday
Apple Muesli bar

Fresh: carrots, apple, pear, avocado Fridge: ham For the salad: potatoes, leek, bacon, carrot, celery, lemon Extra: muesli bars
Muesli bar Carrot sticks
Potato salad A cheese stick Sultanas
Sandwich with ham and avocado Muesli bar
Wholemeal roll with ham, cheese and avocado Celery sticks
Wholemeal roll with cheese and homous Dried apricots
Homous with celery, carrot and crispbread dippers Orange Sultanas
BUYING AND USING... LEEKS Choose medium sized leeks with a long white section. Wash them well as dirt hides in between the layers. Keep in the fridge for up to 1 week. Cook with the pale part only.
63

A big batch of tandoori chicken brightens up lunch & dinner.
for up e d a n Mari 24 hours to

600g chicken breasts 1 tbsp tandoori paste 100g greek yoghurt Cut the chicken into 3 or 4 even-sized pieces. Mix the tandoori paste together with the yoghurt and coat the chicken well. Cover with plastic wrap, and refridgerate for 2-24 hours. Preheat the oven to 200C. Cover a baking tray with foil, place a rack over the top and pop chicken on top. Bake 20-25 minutes until cooked through.
MAKE IT A DOUBLE It 's easy to make a double batch of this recipe. It will make enough for dinner and sandwiches for the week.
64
TERM 3 week 8
Monday
Tuesday
Apple Sultanas
Wednesday Thursday
Orange Almonds Fruit cup Dried peach
Friday
Fruit cup Cheese stick, crackers

Fresh: carrots, cucumbers, oranges, apples, avocado Pantry: wraps For the tandoori: Greek yoghurt, chicken breast, tandoori paste Extra: fruit cups
Fruit cup Dried apricots
Wrap with tandoori chicken and grated carrot Cheese stick
Wrap with tandoori chicken, cucumber and grated cheese Plain biscuit
Sandwich with tandoori chicken and avocado Fruit cup
Sandwich with cheese, avocado and tomato relish Plain biscuit
Sandwich with vegemite Carrot sticks Orange
RAB MID-WEEK Gead Wholemeal br
RICE & TANDOORI CHICKEN SALAD For dinner, mix diced chicken, 2 cups of cooked rice, 1 grated carrot and green beans. Toss with the juice of 1 lemon, combined with 1 tsp sugar and a pinch of salt.
65

A creamy guacamole is a nice change this week.
1 avocado Juice of lime or lemon cup low-fat cottage cheese Your choice of tomato, finely chopped 1 spring onion, finely chopped tsp minced garlic Coriander
ast is o t n o st! do Avocaeat breakfa a gr
Use crispbread as a healthier choice to cornchips
Use a spoon to scoop out the avocado flesh. Finely dice and add to a bowl. Mix through the rest of the ingredients. Stir.
AVOCADO TRICKS Ripen your avocados by placing them in a brown paper bag with a banana and leaving them in a warm (not hot) spot. Once cut, lemon and lime juice helps reduce browning.
66
TERM 3 week 9
Monday
Tuesday
Orange Yoghurt
Wednesday Thursday
Dried apricots Kiwifruit Cheesestick, celery and crackers Banana chips
Friday
Kiwifruit Yoghurt

Fresh: Celery, oranges, kiwifruit For the guacamole: Avocado, tomato, cottage cheese, limes, spring onions Extra: yoghurt, banana chips
Yoghurt Banana chips
Guacamole and crispbread biscuits Celery sticks
Guacamole and carrot Kiwifruit Plain biscuit
Wholemeal roll with cheese Banana chips
Wholemeal roll with vegemite Yoghurt
Crispbread biscuits with vegemite Orange Plain biscuit
AN EASY DINNER. Sandwich tortillas with guacamole, tuna and grated cheese. Add to a hot frying pan and cook for a couple of minutes either side for instant quesadillas.
67
TERM 3 week 10T ROAST LAMB

Finish the term with a hint of summer with strawberry muffins.
1 cups self raising flour cup brown sugar cup buttermilk cup grapeseed oil 1 egg, lightly whisked Zest lemon punnet strawberries, diced
e well z e e r f th Thesep to a mon for u
Any berry works well in this recipe
Preheat the oven to 180C. Grease and line a 12 muffin-hole pan (or use the silicon ones that need nothing done at all). Sift the flour into a large mixing bowl. Add in the sugar.
ARE STRAWBERRIES GOOD FOR US? The majority of kids adore them, so it's a relief to discover that they are full of vitamin C, folate and fibre. Just make sure you remember to wash them well before eating.
In a separate bowl, mix together the buttermilk, oil, egg and zest. Pour into the dry ingredients. Add strawberries and mix (don't overmix). Divide into muffin holes. Bake 20-25 minutes until golden & springy to touch. MAKES 12. 68
TERM 3 week 10
Monday
Tuesday
Banana Sultanas
Wednesday Thursday
Strawberry muffin Dried pear Strawberries Cheesestick, crackers
Friday
Kiwifruit Plain biscuit

Fresh: bananas, kiwifruit, strawberries Fridge: roast beef For the muffins: buttermilk, lemon, strawberries
Strawberry muffin Banana chips
Sandwich with roast beef and tomato chutney A cheese stick
Sandwich with roast beef, cheese and pickles Strawberry muffin
Sandwich with cheese and tomato chutney Carrot sticks
Rice cakes with vegemite Kiwifruit Dried pear
Rice cakes with cream cheese Banana Strawberries
YOU'RE NEARLY THERE! By this stage of term, with everyone tired, take-away food turns up on the menu more often. Try to keep it healthy with sushi and basic stir-fries (with lots of vegies).
69
Week 1 Apricot muesli bars Week 2 Tzatziki dip Week 3 Perfect poached chicken Week 4 Pasta salad with peas & bacon Week 5 Lebanese bread crisps Week 6 Cheese puffs Week 7 Sausage & cous cous salad Week 8 Fruit salad Week 9 Cherry pikelets Week 10 Coconut ice
72 74 76 78 80 82 84 86 88 90
TERM 4
Spring
70
TERM 4
Oct Nov Dec
Well it's time to wrap up the year and marvel and how much change there's been in your little lovelies in the long months since January. What new skills do they have? What new knowledge do they have (and lecture you on with an air of condescension)? Finally the cold days are gone and we're into the happiest time of year. SO much excitment with both the end of year and Christmas making life frenetic. Lucky then, amid the craziness, that the fresh produce starts to look more lively and full of things that need little more than a wash to prepare. So let's get started into this happy term.
71
TERM 4 week 1
Home-made muesli bars can easily be adapted for your kids.
1 cups cornflakes 1 cups rolled oats cup Allbran 1 cup shredded coconut cup dried apricots 125g unsalted butter / cup firmly packed brown sugar 3 tbsp honey
e replac es e r b fi tra flak For ex of the cornakes some ith branfl w
Slice small squares as this is a treat!
Preheat oven to 180C. Line a lamington tray with baking paper. In a large bowl mix together the cornflakes, oats, Allbran, coconut and apricots. Melt the butter in a small saucepan over low heat. Mix in the sugar and honey and stir to combine well. Pour into dry ingredients. Press firmly into the tray and bake for 20 minutes. Cool in the tin before cutting. MAKES 24. 72
IN SEASON RIGHT NOW... blueberries grapefruit oranges passionfruit pineapples strawberries tangelos asparagus avocado (hass) broadbeans green beans peas sugar snap peas
TERM 4 week 1
Monday
Tuesday
Muesli slice Sultanas
Wednesday Thursday
Pineapple Cheese stick, crackers Orange Dried apricots
Friday
Strawberries Sultanas

Fresh: avocado, carrots, oranges, pineapple, strawberries Fridge: ham For the muesli bars: cornflakes, oats, Allbran, shredded coconut, dried apricots
Muesli slice Dried peach
Sandwich with ham & avocado Cheese stick Pineapple
Sandwich with cheese & avocado Strawberries
Wholemeal roll with ham & tomato chutney Muesli slice
Wholemeal roll with cheese & avocado Carrot sticks
Crispbread biscuits with vegemite Orange Almonds
73

Classic tzatziki is easy to make and great on everything.
1 small lebanese cucumber 200ml greek yoghurt 1 clove garlic 2 tsp red wine vinegar 2 tsp olive oil Half the cucumber lengthwise. Scoop out the seeds. Grate (I like to leave the skins on for a bit of texture).
Tastes even better the next day! Store in the fridge.
Add to a bowl and mix through the yoghurt, garlic, vinegar and oil. Season to taste.
TZATZIKI VARIATIONS For something a bit more interesting, roast beetroots in foil until tender, puree and mix through for a pink 'girlie' dip. Also in season, cooked broadbeans can also be blitzed and added.
74
TERM 4 week 2
Monday
Tuesday
Pineapple Pretzels
Wednesday
Rockmelon Pretzels
Thursday
Pineapple Cheese stick, crackers
Friday
Rockmelon Dried peach

Fresh: carrot, oranges, pineapple, rockmelon Fridge: roast beef slices For the dip: cucumber, Greek-style yoghurt Extra: pretzels
Orange Cheese stick
Sandwich with roast beef & tzatziki dip Rockmelon Pretzels
Sandwich with roast beef and tzatziki dip & grated carrot Dried peach
Sandwich with cheese Carrot sticks
Wrap with roast beef & tomato chutney Rockmelon
Wrap with vegemite Orange Plain biscuit
MID-WEEK G Wraps
RAB
LATER IN THE WEEK FOR DINNER Combine 500g lamb mince, cup breadcrumbs (just blitz a crust of bread), 1 whisked egg, 1 clove garlic, 1 zucchini, grated, 100g crumbled feta, oregano leaves and black pepper. Roll into balls, spray with olive oil and bake at 190C for 30-35 minutes (turning once). Serve with tzatziki in wraps.
75
TERM 4 week 3
Perfect poached chicken creates a sandwich classic.
Add a bayleaf to the stock for extra flavour
6 cups water 2 chicken stock cubes 10cm piece lemon rind (use a peeler to get this) 10 peppercorns Handful parsley & thyme (optional) 500-600g chicken breasts, cut into 3-4 even sized pieces
n chicke e h t Trim f fat first. o
Place all of the ingredients (except the chicken) in a medium-sized saucepan and bring to the boil. Remove from the heat and quickly slosh in the chicken pieces. Cover with a lid and leave for 20-25 minutes. Remove the largest piece and slice in half to check that it's cooked through. Leave for longer if necessary. Remove all when cooked & refridgerate. 76
FOOD HYGIENE Don't panic about cooking and storing chicken - just make sure you refridgerate the cooked chicken quickly. And dig out the coolie brick to pop into the lunchbox to ensure that sandwiches are still fresh at lunchtime.
TERM 4 week 3
Monday
Tuesday
Banana Sultanas
Wednesday Thursday
Orange Muesli bar Strawberries Plain biscuit
Friday
Banana Muesli bar

Fresh: avocado, bananas, carrot, cucumber, oranges, strawberries For the chicken: 500g chicken breasts Extra: muesli bars
Strawberries Muesli bar
Chicken sandwich (see below) Almonds
Sandwich with chicken and cheese Strawberries
Sandwich with cream cheese Cucumber sticks
Turkish bread sandwich with cheese and avocado Dried apricots
Turkish bread with vegemite Orange Dried pear
PERFECT CHICKEN SANDWICHES... Combine chopped chicken with low-fat mayonaise, finely diced celery, cucumber and avocado.
77
TERM 4 week 4
Bacon and peas are the real lure in this pasta salad.
Eggs are a great protein source for meat-hating kids
500g pasta cup low-fat mayonaise 200g bacon (middle bacon is best), diced 2 spring onions, sliced 1 clove garlic 1 cup peas (thawed) 1 tsp herbs (dill, chives or parsley) Hard boiled eggs (optional) Cook the pasta according to packet directions. Drain and mix through the mayonaise. Set aside.
e fun . r a s a ith pe Freshds to cook w for ki
FRESH VERSUS FROZEN As gorgeous and fun as fresh peas are, by the time you buy, store and cook them, you'll probably find that frozen ones will offer you more nutrition - and there's no wastage.
Cook the bacon, spring onions and garlic in a small frying pan over medium heat. Pour into pasta mix. Stir through the peas & herbs. Top with the egg (if using). SERVES 2 ADULTS & 2 KIDS
78
TERM 4 week 4
Monday
Tuesday
Banana Almonds
Wednesday Thursday
Yoghurt Rockmelon Tangelo Plain biscuit
Friday
Rockmelon Cheesestick, crackers

Fresh: avocado, bananas, cucumbers, rockmelon, tangelo Fridge: roast beef slices For the salad: pasta, bacon, spring onions, peas Extra: yoghurt
Yoghurt Cucumber sticks
Pasta salad Banana Sultanas
Pasta salad Yoghurt Dried peach
Sandwich with roast beef & avocado Cucumber sticks
Sandwich with roast beef & cream cheese Dried peach
Sandwich with vegemite Banana Almonds
THE EASIEST PASTA SALAD? For a quick lunchbox fix, toss together cooked pasta, tinned tuna, peas and corn kernels. Dress it with bottled Italian dressing and you're done in a flash.
79
TERM 4 week 5
Use stale lebanese bread to create a crunchy chip alternative.
Store these in airtight containers for a couple of days.
Lebanese breads Olive oil spray Suggested seasonings: Salt & pepper Garlic salt Italian herbs Sumac Zatar Preheat the oven to 180C.
stale w o r h t Never reads away flatb again!
Spray the bread with oil and shake over your seasoning of choice. Bake for 5-7 minutes until crispy.
COTTAGE CHEESE SALAD To go with the chips, mix a cup of cottage cheese, cucumber, diced, capsicum, diced, carrot, peeled and grated, and a 125g can of 4-bean mix.
NOTE: Once cooked, these snap and crumble in a fun, messy way, but if you want more predictable chips, cut them up before baking.
80
TERM 4 week 5
Monday
Tuesday
Banana Blueberries
Wednesday Thursday
Cheese stick, crackers Cucumber sticks Watermelon Dried apricots
Friday
Carrot & capsicum sticks Plain biscuit

Fresh: bananas, blueberries, carrots, watermelon.. For the cheese salad: cottage cheese, capsicum, cucumber, 4 bean mix Pantry: lebanese bread
Blueberries Watermelon
Cottage cheese salad & bread chips Dried apricots
Cottage cheese salad & bread chips Watermelon
Wholemeal roll with turkey & tomato chutney Blueberries
Wholemeal roll with turkey & cream cheese Carrot sticks
Wholemeal roll with vegemite Cheese stick, crackers
RAB MID-WEEK G emeal rolls whol Turkey slices &
LEBANESE BREAD PIZZA The thinnest and crispiest base of them all! Top the bread with store-bought pizza sauce, cherry tomatoes, ham, capsicum, pineapple and mozzarella cheese.
81
TERM 4 week 6
My favourite lunchbox recipe of all time! Cheese puffs.
cup milk (soy is fine) 1 egg tsp smoked paprika 1 zucchini, grated (peeled first if your kids hate green) 2 spring onions, finely chopped 2 cups grated cheese (cheddar is best) 1 cup self-raising flour
oking, st o c e r Befo ix is almo this ma paste!
Preheat the oven to 190C. Line a baking tray. In a large bowl, whisk together the milk and egg. Add the paprika, zucchini, spring onions and cheese.
WHY ARE THESE MY FAVOURITE? Not many recipes are easy to make, easy to store, great for lunchboxes and also good as a side dish at dinnertime. Oh, and, they're YUMMY.
Sift over the flour. Mix well. Dollop out portions. Bake for 20-25 minutes until deep golden brown and cooked through. Store in the fridge in an airtight container for several days. MAKES 16
82
TERM 4 week 6
Monday
Tuesday
Cheese puffs Sultanas
Wednesday Thursday
Banana Cheese stick, crackers Banana Plain biscuit
Friday
Rockmelon Cheese stick, crackers

Fresh: bananas, rockmelon Pantry: tinned salmon For the cheese puffs: zucchini, spring onions (and cheese of course!)
Banana Rockmelon
Cheese puffs Carrot sticks
Crispbread with vegemite Rockmelon
Sandwich with salmon & mayonaise Dried apricots
Sandwich with salmon & cream cheese Rockmelon
Crispbread with vegemite Banana Almonds
IN SEASON RIGHT NOW... banana blueberries cherries melons (honeydew and rockmelon) mango pineapple strawberries watermelon cucumbers peas
83
TERM 4 week 7
Leftover sausages can make a great cous cous salad.
No sausages? Try leftover roast meats or week 3's chicken.
1 cup cous cous 1 cup beef stock 6 cooked sausages, chopped Handful green beans, finely chopped 1 carrot, peeled, grated punnet cherry tomatoes, quartered red capsicum, finely diced 125g tin corn kernels 2 spring onions, finely sliced Parsley, chopped
s are t t n e i d ingre e wha Thesetional - us mily all op its your fa su
WHAT IS COUS COUS, EXACTLY? A staple from northern Africa, cous cous is a grain made from rolling and sieving semolina flour. Traditionally women would spend hours slaving over it - I prefer the supermarket!
Place the cous cous into a heatproof bowl. Pour over the stock. Cover with cling film and leave for 5 minutes. Flake with a fork. Pour into a bowl and mix through the rest of the ingredients. Store in the fridge in an airtight container for 2-3 days. SERVES 2 ADULTS & 2 KIDS 84
TERM 4 week 7
Monday
Tuesday
Pineapple Cheesestick, crackers
Wednesday Thursday
Watermelon Muesli bar Chopped mango Almonds
Friday
Watermelon Muesli bar

Fresh: blueberries, carrots, mango, pineapple, watermelon Fridge: ham For the salad: cous cous, sausages, beans, cherry tomatoes, carrot, capsicum, spring onions Extra: muesli bars
Muesli bar Blueberries
Cous cous salad Cheese stick Watermelon
Cous cous salad Muesli bar
Wholemeal roll with ham, cheese & chutney Blueberries
Wholemeal roll with cheese & homous Pineapple
Homous with carrot & crispbread dippers Chopped mango Sultanas
CRUNCH & SIP Most schools encourage a fresh fruit break each day. Carrots, cucumber, capsicum and beans can be prepared at the start of the week, refridgerated and used for variety.
85
TERM 4 week 8
Make the most of the influx of summer fruit with a fruit salad.
ple, So simicious! so del

Any fruit that looks good when you're doing the shopping! Take a bit of care to cut your fruit into delicate pieces, so that you can scoop up a few flavours at once. Store in an airtight container in the fridge for several days. Here are some dressing ideas: Mint & icing sugar Honey & lime juice
SEEMS OBVIOUS? I design these planners to focus on seasonal food and simple recipes. Fruit salad fits the bill perfectly so take this week to reaquaint yourself with the delicious fruit that's in store now.
Apple juice & maple syrup (equal parts)
86
TERM 4 week 8
Monday
Tuesday
Fruit salad Sultanas
Wednesday Thursday
Celery, capsicum & carrot sticks Lamington finger Pineapple Dried peach
Friday
Honeydew melon Cheese stick, crackers

Fresh: capsicum, carrots, celery For the salad: rockmelon, honeydew melon, strawberries, pineapple (and anything else that looks good) Pantry: wraps Extra: lamington fingers
Celery, capsicum & carrot sticks Plain biscuit
Fruit salad Wrap with cream cheese
Wrap with vegemite Lamington finger
Turkish bread & vegemite Honeydew melon
Turkish bread with cream cheese & tomato relish Plain biscuit
Crispbreads with vegemite Celery, capsicum & carrot sticks Lamington finger
FRUIT-TASTIC Make a large quantity and serve this fruit salad on cereal, with yoghurt at lunchtime or with crepes and icecream for dessert. Too much is never enough!
87
TERM 4 week 9
Celebrate the season with these delicious cherry pikelets.
1 cup self-raising flour 1 tbsp brown sugar / cup milk 1 egg, lightly whisked cup chopped pitted cherries (you can also use bottled Morello cherries - just add a little more sugar to offset to sourness)
erries h c e th e Chop hatever siz to w ou like. y
These freeze well for up to a month.
Sift the flour into a large mixing bowl. Mix through the sugar, egg and cherries. Pour in the milk in a few batches to until you get to a good batter consistency (about the same as thickened cream). Heat a non-stick frying pan over medium/low heat. Dollop in spoonfuls of mixture. Once bubbling, flip and cook other side until golden. MAKES 24
TASTES LIKE CHRISTMAS Cherries are produced throughout Australia and come into season during November. They're at their best until just after Christmas - leaving us to yearn for them the rest of the year.
88
TERM 4 week 9
Monday
Tuesday
Cherry pikelets Banana
Wednesday Thursday
Cheese stick Celery, capsicum & carrot sticks Cheese stick, celery & crackers Banana chips
Friday
Celery, capsicum & carrot sticks Plain biscuit

Fresh: avocado, bananas, capsicum, carrots, celery, mangos, rockmelon For the pantry: tuna in springwater Extra: banana chips
Cherry pikelets Rockmelon
Sandwich with tuna, mayonaise & avocado Celery sticks
Sandwich with vegemite Carrot sticks Banana chips
Wholemeal roll with avocao & chutney Cherry pikelet
Wholemeal roll with vegemite Chopped mango
Crispbread biscuits with vegemite Chopped mango Banana chips
CHERRIES ARE GORGEOUS FRESH, BUT ALSO... try a clafoutis or stewed with a splash of brandy. Saute with red wine for a meat sauce or mix through a baby spinach salad with hazelnuts and goat's cheese.
89
TERM 4 week 10
Coconut ice is perfect party food. Try it in school colours!
2 cups icing sugar 3 cups desiccated coconut 300-330g sweetened condensed milk Splash vanilla essence Food colouring
balls e c i t u Cocon ke a cute at ma mas tre Christ
Wrap in cellophane for cute presents
Sift the icing sugar into a large mixing bowl. Mix the coconut through. Add enough milk to get the mixture forming into a dough like consistency. You want all the dry ingredients absorbed in, but stop adding milk before it becomes too sticky. Divide out portions of mixture and colour as you like. Strong school and christmas colours are fun. Press the coloured layer into a tuperware container layered with baking paper. Press a white layer over the top. For the balls: roll walnut size amounts in your hands and roll in coconut (which can also be coloured for added effect). 90
CHRISTMAS CRAFT Package a few pieces of coconut ice into cellophane and tie up with curling ribbon. Attach home made mini-snowflake cards. Looks cute, and keeps the kids busy for a bit.
TERM 4 week 10
Monday
Tuesday
Banana Sultanas
Wednesday Thursday
Watermelon Dried pear Watermelon Cheesestick, crackers
Friday
Rockmelon Plain biscuit

Fresh: bananas, rockmelon, strawberries, watermelon Fridge: roast beef For the coconut ice: Icing sugar, desiccated coconut, sweetened condensed milk.
Coconut ice (just 1 piece) Rockmelon
Sandwich with roast beef & tomato chutney Cheese stick
Sandwich with roast beef, cheese & pickles Coconut ice (just 1 piece)
Sandwich with cheese & tomato chutney Carrot sticks Strawberries
Rice cakes with vegemite Rockmelon Dried pear Strawberries
Rice cakes with cream cheese Watermelon Coconut ice (maybe 2 pieces - it's the last day afterall!)
CHRISTMAS FOR THE ADULTS - RUMBALLS Crush 1 packet of plain sweet biscuits. Mix through 3 tbsps cocoa powder, 1 cup desiccated coconut, 395g sweetened condensed milk & 3-4 tbsp dark rum. Roll into balls and cover in extra coconut. Refridgerate for a week or two, or you can freeze these for a month or more! Merry Christmas!
91
Congratulations on making it through the whole year! Enjoy this Christmas break with your family.
This e-book is written, designed and photographed by Wendy Blume The stories, suggestions and opinions of the author are her personal views only. Due diligence and thorough research is always recommended. The publisher has taken care in researching and preparing this book, but accepts no responsibility for any claims arising from the material within this book. All rights reserved. No part of this publication may be reproduced, transmitted in any form or by any means, electronic, mechanical, photocopying, recording or otherwise, without the prior written permission of the publisher. The moral right of the author has been asserted. Text and food photography Wendy Blume. Additional images on pages 39, 56, 59, 63, 67, 68, 69, 79, 88, 89 from www.istockphoto. com. Extra props supplied by www.lunchboxeswithlove. com.au
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ks e e w 0 4 unchbox

of l tips & recipes,nus! me

But my kid's don't eat...

IS YOUR SCHOOL NUT-FREE?

January February March

A good serving size |is just one biscuit - sorry!

e to mak s t l e p i Use mc (one) ch cho iscuits! b

Shopping list this week...

Chocolate chip biscuit Grapes

Sandwich with cheese Apricot Sultanas

Sandwich with vegemite Chocolate chip biscuit

Wrap with avocado and grated carrot Chocolate chip biscuit

Wrap with avocado and cheese Grapes

Crispbread biscuits with vegemite Grapes Plum

Eat these cold or reheat in the oven for 10 minutes

Shopping list this week...

Banana Cheese stick

Capsicum squares Rockmelon Pretzels

Capsicum squares Plum Blueberries

Turkish bread sandwich with homous and grated carrot Plum

Turkish bread with homous and cheese Rockmelon

Crispbreads with vegemite Banana Plain biscuit

RAB MID-WEEK G d Turkish brea

lso mix a 4 s i h T kes 2 ma uffins mini-m

Mini muffins cook in 15-20 minutes

Shopping list this week...

Sandwich with avocado & chutney Melon

Sandwich with avocado & cheese Grapes

Sandwich with Vegemite Cucumber sticks

Rice cakes with cheese Cucumber sticks Grapes

Rice cakes with vegemite Melon Grapes

RAB MID-WEEK G Rice cakes

Store in sterilised jars and this will keep for a month

cobs f 2 e t o tu Substi bout 400g with aanned corn c

Shopping list this week...

Muesli bar Kiwi fruit

Sandwich with cheese and relish Muesli bar

Bread roll with ham, cucumber and relish Beans

Breadroll with ham & mustard Plum Kiwifruit

Breadroll with vegemite Kiwifruit Rockmelon

RAB MID-WEEK G Bread rolls

se thisat u o s l A ke gre to ma schetta bru

Also try adding feta, olives and sun-dried tomatoes

Shopping list this week...

Blackberries Carrot sticks

Pesto salad Dried apricots

Pesto salad Plum

Wrap with roast beef & tomato chutney Blackberries

Wrap with roast beef & cream cheese Dried apricots

Wrap with vegemite Apple

RAB MID-WEEK G wraps & Roast beef slices

se for ip e h t y Tr lthy ch a heaernative. alt

Preheat the oven to 200C. Line a tray with baking paper.

Store these in an airtight container for 2-3 days

Shopping list this week...

Apple Spiced chickpeas

Sandwich with salmon & mayonaise Kiwifruit

Sandwich with salmon & cream cheese Cucumber sticks

Sandwich with vegemite Grapes Cucumber sticks

Sandwich with cream cheese and grated carrot Grapes

Crispbread with vegemite Apple Sultanas

RAB MID-WEEK Gd Fresh brea

These butter-free biscuits have a more cake-like texture.