Its back-to-school time next week and we all love a bit of inspiration on how to switch things up and keep our children's lunchboxes varied and packed with healthy options. 

So we thought we'll put together a selection of savoury lunch box recipes, hoping to inspire all Mums who will be back to packing lunch boxes next week :-)

Spinach & Cheese Savoury Lunchbox Muffins

Delicious savoury muffins packed full of vegetables like spinach and peppers; perfect for the lunchbox or afternoon tea!

Prep Time: 5 mins  /  Cook Time: 20 mins  /  Yield: 12

Recipe Source: My Fussy Eater www.myfussyeater.com

Ingredients:

2 medium eggs
150ml  / 1/2 cup milk
75g / 1/2 cup butter, melted
150g  / 2 cups grated cheddar cheese
1 spring onion, chopped
75g / 2 cups fresh baby spinach, chopped
1/2 red pepper, diced
250g / 2 cups self raising flour
1/2 vegetable stock cube (can use low or no sodium stock cube)
salt and pepper to taste (but can be left out)

Instructions:

Preheat the oven to 180c / 350f and line a muffin tin with 12 muffin cases.

Gently whisk the eggs in a large bowl and stir in the milk and melted butter. Mix in the grated cheese, spring onion, baby spinach and diced pepper.

Finally, add in the flour, salt and pepper (if using) and crumble in the stock cube and mix just enough until all the ingredients have combined.

Divide the mixture between the 12 muffin cases and bake in the oven for 20-25 minutes until cooked through (a skewer stuck into the middle should come out dry).

These muffins can be frozen once they have cooled completely. To defrost simply leave out for a few hours or overnight.

 

Fruity Couscous Salad Recipe

This recipe is perfect for packing as part of a healthy lunch, and makes a great alternative to sandwiches.  Kids love this bright coloured salad with it's fruity flavours and best of all it's really easy to make. 

Recipe Source: Eats Amazing www.eatsamazing.co.uk  /  Serves: 2

Ingredients:

100g Couscous
½ Red Pepper
50g Cucumber
75g Mango
75g Grapes
100g Chickpeas
1 tbs Olive Oil
2 tbs Orange Juice
Black Pepper (optional)

Instructions:

Prepare the couscous according to packet instructions.

Prepare the rest of your ingredients – finely chop the pepper, cut the cucumber and mango into small cubes, halve the grapes, drain and rinse the chickpeas.

Once the couscous is ready, stir in the pepper, cucumber, mango, grapes and chickpeas.

Whisk together the olive oil and orange juice, then pour over the couscous and stir until thoroughly combined.  Grind over some black pepper to taste (optional).

Serve immediately, or cool completely and chill in the fridge ready to pack in a lunch box.

Notes:

This recipe would also work with pasta or rice in the place of the couscous, and the fruits and vegetables can be swapped to suit your tastes too.

 

Tuna Cheddar Lunch Box Bites

A nourishing, gluten-free mini quiche filled with cheese, tuna and sweet onion. Simple to prepare and very freezer-friendly, these bites are sure to become a new lunch favourite.

Prep Time: 10 mins  /  Cook Time: 17 mins  /  Total Time: 27 mins  /  Serves: 4

Recipe source: Aimee at Simple Bites www.simplebites.net

Ingredients:

1 170g can of tuna, drained
1/3 cup sour cream
3 tablespoons tomato paste
1/4 cup minced sweet onion
2 tablespoons chopped parsley
3 large eggs
1/4 teaspoon salt
1 cup grated cheddar cheese

Instructions:

Preheat oven to 325F and lightly grease a 12-cup mini muffin tin.

Put the drained tuna into a bowl and use a wooden spoon to break it apart into very small flakes. Mix in the sour cream, tomato paste, sweet onion and parsley.

In a small bowl, beat together the eggs and the salt. Add them to the tuna mixture and stir to combine thoroughly. Add the cheese and mix.

Divide the mixture between the mini muffin cups; I used a 1 1/2 Tablespoon ice cream scoop. Bake tuna cheddar bites for 15-17 minutes or until they are set.

Remove bites from oven and let stand in the tins for 5 minutes. Use a sharp knife or offset spatula to loosen around the edges of the bites and remove them from the tin. Enjoy warm or at room temperature.

Notes:

These bites reheat beautifully, which means you can double up on a batch and freeze half for quick lunch fixes. To reheat: bake from frozen at 350F for 12-15 minutes.

 

Beans and Rice Wrap

Wraps are a fun way to switch things up! There are so many delicious options when it comes to making kid-friendly wraps. Here is one of the, a Beans and Rice Wrap with guacamole - yum!

Ingredients:

Black Beans (or Adzuki Beans)

Cooked, brown Rice

A handful of shredded cheese

For the guacamole:

2 avocados
1/2 lemon, juiced
2 tablespoons finely diced onion
1/2 teaspoon salt
2 tablespoons extra virgin olive oil

Instructions:

Cut the avocados into halves. Remove the stones and scoop out the pulp into a small bowl. Use a fork to mash the avocado.

Stir in lemon juice, onion, salt and olive oil. Cover the bowl and refrigerate for up to 1 hour before serving.

Start by adding guacamole, which acts as the "glue" in this wrap. Then add some cooked rice, black beans, and top with a little shredded cheese. Alternatively, leave off the cheese for a vegan wrap.