Lunchbox Rescue Cookbook

What you’ll find in a SheKnows Cookbook SheKnows Cookbooks make it easy for mums, foodies, and beginners to have simple, up-to-date recipes as close as their oven mitts will reach.

PUBLISHER Kyle Cox

EDITORIAL

Editor-in-Chief Crystal Patriarche Executive Editor Kristin Bustamante Contributing Writers Sarah Duncan, Corey Valley

DESIGN

Creative Director Christi Dace Senior Designer Karen Cox

SALES AND BUSINESS DEVELOPMENT Senior Vice President of Sales Tara Schmidt Vice President of Marketing and Sales Strategy Zach Alter Senior Sales Strategy Associate Ashley Hall Senior Director of Business Development and Operations Ashley Mullins

Lunchbox Rescue .COM.AU cookbooks

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HEALTHY DIPS AND SPREADS BASIL PESTO

CREAMY AVOCADO DIP

HUMMUS

SWEET MANGO CHUTNEY

CHEESY BROCCOLI SPREAD

TASTY TREATS

MONKEY TAIL SANDWICHES

BANANA POPS

RASPBERRY AND BANANA PIKELETS NO-BAKE SNACK BALLS

KIDDIE QUICHES BROWNIES

APRICOT BUBBLE BALLS

CHOC MALLOW FOOTY BALLS

HONEY JOYS

PEANUT HONEY CRUNCH

BENTO BOXES CHICKADEE

DO THE BUNNY HOP

HIPPO

PUZZLE

CHEESE PLEASE

SUMMER POOL PARTY

PANDA BEAR & HUMMUS

FISH

BROCCOLI & TOTS

SALAMI & CHEESE ROLLS

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Lunchbox Rescue

You’ve slept through the alarm, the kids have decided it’s a great idea to start using your lipstick as face paint and you’ve got 30 minutes to get everyone ready and send them off to school. It’s on mornings like these that we wish we at least had their lunches packed. Well with these quick and tasty recipes, you’ll have one less thing to worry about on those hectic mornings!

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LUNCHBOX RESCUE

{Healthy Dips and Spreads}

Chips and dips work wonders at kids’ parties, so why not give this snack-time favourite a healthy edge with some fresh ingredients? Serve them with your kids’ favourite sliced vegetables, with tortilla chips or spread them onto a sandwich. The best thing about these dips and spreads is that they’re quick and easy. Whiz the ingredients in the blender and they’re ready to go.

BASIL PESTO SERVES 3-4

1 bunch basil 3 cloves garlic 1 handful raw pine nuts 3/4 cup Parmesan cheese 3 tablespoons extra-virgin olive oil

Directions: 1. Roughly chop the garlic and the basil together until it is a fine mince.

2. Add half the pine nuts to the mixture and continue to chop.

3. Once mixed, add the Parmesan until it is a paste.

4. Press the mixture together and place it in a small bowl.

5. Cover with a few tablespoons of olive oil.

6. Use straightaway or put in the fridge until ready to use.

7. Before using, give it a good stir and sprinkle with the rest of the pine nuts.

CREAMY AVOCADO DIP SERVES 4

1/2 cup Greek yoghurt 2 ripe avocados, peeled and seeded 1 clove garlic, minced 3 tablespoons chopped fresh coriander 2 tablespoons lime juice 1/4 teaspoon cumin powder Salt and pepper taste Tortilla chips or chopped vegetables for serving

Directions: 1. Place the yoghurt, avocados, garlic, coriander, lime juice and cumin in a bowl and mix together.

2. Whiz the mixture in a food processor for an extra-smooth texture.

3. Season with salt and pepper to taste and you’re ready to go.

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{Healthy Dips and Spreads}

HUMMUS SERVES 6

450 grams dried chickpeas 1 teaspoon baking soda 1 cup water 1/2 cup freshly squeezed lemon juice 1-1/2 teaspoons sea salt 1/3 cup tahini Pita bread or vegetables for dipping

Directions: 1. Soak the chickpeas for 4 hours and then drain.

2. Put the chickpeas into a large pot in 2 inches of water. Bring to boil over medium heat.

3. Once boiled, add the baking soda and reduce heat.

4. Simmer, removing any foam from the surface, until the chickpeas are soft.

This will take approximately an hour.

5. Drain, then add 4 cups of cooked chickpeas to a blender or food processor.

6. If you have leftovers after removing the 4 cups, keep them in the fridge for a soup or snack.

7. Add the water, lemon juice and salt to the processor.

8. Whiz for three minutes or until it has a smooth texture.

9. Add water if you prefer a thinner consistency.

10. Mix in the tahini and process to finish.

11. Add salt or lemon juice to taste.

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{Healthy Dips and Spreads}

SWEET MANGO CHUTNEY SERVES 6-8

1 tablespoon vegetable oil 1/2 teaspoon red pepper flakes 1 medium onion, chopped 1/4 cup ginger, peeled and chopped finely 1 clove garlic, minced 2 kilograms mango, peeled, pitted and roughly chopped 1-1/2 cups sugar 3/4 cup distilled white vinegar 1/2 cup raisins 1 teaspoon garam masala 1 teaspoon salt 1/2 teaspoon mustard seeds

Directions: 1. Heat the oil and the red pepper flakes in a saucepan over medium heat.

2. When the oil starts to fry the flakes, add the onion and cook until soft (approximately 5 minutes). Stir often.

3. Add the ginger and garlic and cook until fragrant.

4. Add the mango, sugar, vinegar, raisins, garam masala, salt and mustard seeds.

5. Bring to a boil then reduce the heat and simmer until the mango is soft and the sauce is thick. This will take approximately 45 minutes to an hour.

6. Place into jars, allow to cool, then cover and store in the fridge.

CHEESY BROCCOLI SPREAD SERVES 5-6

400 grams of broccoli 1 cup cottage cheese Salt Tortilla chips or sliced vegetables to serve

Directions: 1. Wash and roughly chop the broccoli.

2. Add the broccoli, cheese and salt to a food processor.

3. Mix until smooth.

4. Add salt to taste and serve with tortilla chips or vegetables.

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{Tasty Treats}

Worried the kids are going to come home with uneaten, soggy sandwiches in their lunch boxes? You won’t have to worry with these lunch box wonders. The kids on the playground will want to trade their chips for these yummy bites.

MONKEY TAIL SANDWICHES SERVES 2

2 slices multigrain or brown bread 1 large avocado, peeled and mashed 2 teaspoons lemon juice 2/3 cup chopped cooked chicken

Directions: 1. Peel and mash the avocado.

2. Remove the crust from the bread with a serrated knife and flatten each slice using a rolling pin.

3. Combine the avocado and lemon juice in a bowl.

Spread the bread with the avocado mixture and then top with chicken.

4. Roll the bread up tightly to enclose the filling, then cut each roll into 4 slices and serve.

BANANA POPS SERVES 6

3 bananas 1 tub of yoghurt 1 box of granola, rolled oats or your kids’ favourite cereal Mix-ins: raisins, shredded coconut, cinnamon Popsicle sticks

Directions: 1. Pour the granola or cereal into a shallow dish or plate.

2. Peel the bananas and cut in half.

3. Insert the popsicle sticks through the bottom and up the centre of the bananas.

4. Dip the bananas into yoghurt and then roll into cereal.

5. Sprinkle the mix-ins on by hand and place on baking paper or a tray.

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{Tasty Treats}

RASPBERRY AND BANANA PIKELETS SERVES 4

1 cup self-raising flour 1 teaspoon baking powder 1 tablespoon caster sugar 3/4 cup milk 1 egg, lightly beaten 2 large bananas, mashed Olive oil cooking spray 1 cup frozen raspberries

Directions: 1. Sift the flour and baking powder into a bowl. Stir in the sugar and make a well in the centre.

2. Whisk the milk and egg together in a bowl.

3. Add the banana and stir to combine, then add it to the well.

4. Using a wooden spoon, stir to combine.

5. Lightly spray a non-stick frying pan with oil and heat it on a medium temperature.

6. Using 1 tablespoon of batter at a time, cook the pikelets in batches until they have just set.

7. Place three raspberries onto each pikelet and cook for a further minute or until bubbles form on the surface.

8. Flip carefully and cook for 1 or 2 minutes until golden.

9. Cool on a wire rack and serve.

NO-BAKE SNACK BALLS SERVES 6-8

1/2 cup nut butter (almond, peanut, sunflower) 1/3 cup honey 1 cup rolled oats 1 cup shredded unsweetened coconut 1-2 teaspoons vanilla extract Salt 1-2 teaspoons cinnamon 1/2 cup raisins

Directions: 1. Make sure all the ingredients are at room temperature so they combine easily.

2. Add the nut butter, honey, vanilla and salt to a large bowl.

3. Once combined, add the remaining ingredients and mix together.

4. Place in the fridge for 30 minutes.

5. Once cool, remove and scoop portions of the mixture and form into balls.

6. If the mixture is sticky, add more dry ingredients or roll into ground nuts or coconut.

7. Place the balls into an airtight container and place them in the fridge or freezer until ready to serve.

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{Tasty Treats}

KIDDIE QUICHES

BROWNIES

12 wonton wrappers 1 teaspoon olive oil 100 grams mushrooms 1 medium tomato, chopped 1 tablespoon finely chopped parsley 2 eggs 1/2 cup milk 1/4 cup grated cheese

200g butter 250g dark chocolate, chopped 3 x 70g eggs 1 1/4 cups caster sugar 2 cups Kellogg's® Corn Flakes 2 cups self raising flour, sifted 125g pecans, chopped

SERVES 6

Directions: 1. Preheat the oven to 200/180 degrees C fan-forced.

2. Lightly grease two 1/3 cup-capacity, six-hole muffin trays.

3. Place one wonton wrapper in each muffin hole. Press down firmly to line the base.

4. Heat the oil in a medium non-stick frying pan over a medium–high heat.

5. Add the tomato and parsley to the pan and lightly cook.

6. Whisk the eggs and milk together in a bowl.

7. Divide the tomato and parsley mixture between each of the muffin holes.

8. Pour the whisked eggs over the top of each.

9. Sprinkle with cheese and bake for 20 minutes or until the egg has set.

10. Cool in the tray for 5 minutes before serving.

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SERVES 24

Directions: 1. Preheat oven to 180 degrees C. 2. Place butter and chocolate in a saucepan and melt over a very low heat until the mixture becomes just smooth.

3. Place eggs and sugar in a bowl and beat until pale and thick.

4. Mix in the Kellogg's® Corn Flakes, flour and nuts with a wooden spoon then fold in the chocolate mixture.

5. Divide the mixture in half and pour each half into a 20cm square cake tin lined with greaseproof paper.

6. Bake in the oven for 30 minutes or until firm to the touch. If desired, sprinkle with extra Kellogg's® Corn Flakes before baking.

7. Allow to cool and dust with icing sugar.

8. Cut into 24 squares and store in an airtight container for up to 1 week.

LUNCHBOX RESCUE

APRICOT BUBBLE BALLS SERVES 30

3 cups Kellogg's® Rice Bubbles®, crushed to 1-1/2 cups 1/3 cup caster sugar 1/3 cup shredded coconut 1 cup self-raising flour 1/3 cup dried apricots, finely chopped 125g margarine, melted 2 teaspoons honey 2 tablespoons hot water

Directions: 1. Preheat oven to 180 degrees C. 2. Combine Kellogg's® Rice Bubbles®, sugar, coconut, sifted flour and apricots in a large bowl.

3. Stir in combined margarine, honey and water; mix well.

4. Form level tablespoons of mixture into balls using your hands, pressing the mixture firmly together; place on baking paper-lined oven trays.

5. Bake, uncovered, in oven for 15 minutes or until golden brown.

6. Cool on trays.

Serving Suggestion: Decorate with coloured icing and silver cachous if desired.

Tip: You can buy coloured icing in individual tubes at your local supermarket. As an alternative, mix icing sugar mixture with a little water until it reaches piping consistency, then tint with your child's favourite food colouring.

{Tasty Treats}

CHOC MALLOW FOOTY BALLS SERVES 36

1/4 cup margarine 250g packet raspberry and vanilla marshmallows 200g bar milk chocolate, chopped 6 cups Kellogg's® Rice Bubbles® Coloured icing to decorate

Directions: 1. Combine margarine, marshmallows and chocolate in a large saucepan. Stir continuously over low heat until melted. Remove from heat.

2. Stir in Kellogg's® Rice Bubbles® until well coated in chocolate mixture; shape heaped tablespoons of mixture into footballs. Place on baking-paper lined trays; cover, refrigerate until firm.

3. Pipe markings and stitching on the footballs with coloured icing.

Tip: You can buy coloured icing in individual tubes at your local supermarket. As an alternative, mix icing sugar mixture with a little water until it reaches piping consistency, then tint with your child's favourite food colouring.

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{Tasty Treats}

HONEY JOYS SERVES 24

90g butter or margarine 1/3 cup sugar 1 tablespoon honey 4 cups Kellogg’s® Corn Flakes

Directions: 1. Preheat oven to 150 degrees C. 2. Line 24-hole patty pan with paper cases.

3. Melt butter, sugar and honey together in a saucepan until frothy.

4. Add Kellogg's® Corn Flakes and mix well.

5. Working quickly spoon the mixture into paper patty cases.

6. Bake in a slow oven 150 degrees C for 10 minutes.

7. Cool before enjoying.

PEANUT HONEY CRUNCH SERVES 24

5 cups Kellogg's® Rice Bubbles® 1/2 cup roasted sesame seeds 1/2 cup rolled oats 1/2 cup peanut butter 3/4 cup honey 1/2 cup sugar 125g butter, chopped

Directions: 1. Line a 30cm x 20cm baking tin with foil.

2. Place the Kellogg's® Rice Bubbles®, sesame seeds and rolled oats into a bowl.

3. Place the peanut butter, honey, sugar and butter into a saucepan.

4. Stir over low heat until the sugar has dissolved and the mixture is smooth.

5. Press the mixture evenly into the tin.

6. Refrigerate for 1 hour or until set.

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{Bento Boxes}

Gone are the days of boring lunches. Give your kids something to look forward to by getting creative with their lunchtime fare. Bento boxes make it easier than ever to create quick, easy and fun lunches that your kids will gobble up. These ideas are almost too cute to eat but too irresistible to pass up.

CHICKADEE

PACKED IN AN EASYLUNCHBOX

• Baby Chick sandwich (bread, ham & cheese, candy eyes, cheese details) • Grapes • Raspberries • Sugar snap peas • Container of dressing for dipping • Cheese crackers.

Directions: 1. Make this cute chicakdee sandwich by first cutting 2 pieces of bread into an oval and adding ham and cheese.

2. Place candy eyes and cheese details on top of sandwich to form your cute chick!

DO THE BUNNY HOP PACKED IN A GOODBYN

• Bunny shaped sandwich (hamburger bun, your choice of sandwich filling, black olives & cheese, fruit leather) • Baby carrots • Tomatoes • Buttered noodles • Cheese cutouts • Strawberries

Directions: 1. To make the bunny sandwich, cut 1 hamburger bun in half.

2. Using one half, construct a sandwich, using your favorite sandwich fillings. With the other half of the bun, cut out bunny ears and tuck into the sandwich.

3. Add fruit leather details to the ears and cheese circle cutouts and black olives for the eyes.

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{Bento Boxes}

HIPPO

PACKED IN AN EASYLUNCHBOX

• Toast • Ham • Pickles • Apple sauce • Goldfish crackers • Apple & grape "flowers"

Directions: 1. To make "sandwiches on a stick," simply stack toast, ham and pickles on a long food pick.

2. The hippo cup is full of apple sauce for dessert.

3. Add apples, grapes and goldfish crackers to complete the lunch.

PUZZLE

PACKED IN A SMART PLANET ECO LUNCH BOX

• Peanut butter & jelly sandwich (cut with Lunch Punch sandwich cutter) • Fruit leather (cut with Lunch Punch sandwich cutter) • Granola bar • Grapes

Directions: Cut sandwich and fruit leather with puzzle piece cutters, and arrange in lunch with grapes and granola bar.

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{Bento Boxes}

CHEESE PLEASE

PACKED IN LOCK & LOCK CONTAINER

• 1 wedge of soft cheese • Pepperoni • Crackers • Cheese • Apples • Grapes

Directions: 1. Assemble the mouse by cutting a small slit for each pepperoni ear, the tail and nose.

2. Create eyes with small pieces of apple peel.

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{Bento Boxes}

SUMMER POOL PARTY PACKED IN AN EASYLUNCHBOX

• Greek yogurt • Round gummy candies • Orange slices • Alphabet cookies • Grapes • Carrots • Ham

Directions: 1. For this bento-style lunch, there is a swimming pool of Greek yogurt, with two party animals floating in candy rings.

2. The pool is surrounded by fresh orange slices and alphabet cookies.

3. On the left is a grape "ball," carrots, and ham roll-ups.

PANDA BEAR & HUMMUS

PACKED IN A SMART PLANET ECO LUNCH BOX

• Hummus • Black olives & cheese for bear's eyes • Pita bread • Bell peppers, sliced into strips • Cherry tomatoes • Baby carrots • Jicama • Snap peas

Directions: 1. Create the bear by placing black olives and cheese decorations on top of the hummus.

2. Surround the bear with all the dipping goodies like bell peppers, jicama, snap peas, carrots, tomatoes and mini pitas.

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{Bento Boxes}

FISH

PACKED IN AN EASYLUNCHBOX

• Sandwich using fish-shaped sandwich thin bread • Blueberries • Rice (died with blue food coloring) • Goldfish crackers • Champagne grapes

Directions: 1. Here we have a fish-shaped sandwich with blueberry bubbles.

2. To make blue rice, simply drop 1 to 2 drops of blue food coloring into rice and stir.

3. Add champagne grapes and goldfish crackers to complete the lunch.

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{Bento Boxes}

BROCCOLI & TOTS PACKED IN A LOCK & LOCK LUNCHBOX

• Sweet potato tater-tots • Steamed broccoli • Cheese hearts • Oranges, sliced

Directions: 1. Place broccoli and tater tots in alternating rows.

2. Top with cheese heart.

3. Complete lunch with slices of orange and bite-sized veggie burger.

SALAMI & CHEESE ROLLS PACKED IN A BENTO BY TAKEYA

• String cheese • Salami • Cucumbers, sliced • Blueberries • Plantain chips

Directions: 1. At the top of this bento are two slices of string cheese rolled up with salami.

2. Under the salami rolls are cucumbers, blueberries and plantain chips.

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