School’s back, and so are school lunchboxes. Dairy Australia’s Dairy Kitchen has a few ideas to fuel your kids. Don’t forget to include an ice pack to keep everything cool.
Baked Chicken and Cheese Tortilla Pinwheels
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4 wholegrain or wholemeal square wraps/mountain bread
Method:
Preheat oven to 180°C (160°C fan-forced). Combine chicken, vegetables, onion, mayonnaise and tasty cheese in a bowl.
Lay the wraps on the bench. Spread filling evenly over wrap, leaving a 2cm border on one edge. Spread the edge with a little mayonnaise. Roll up wrap towards the border edge and seal with mayonnaise. Trim the edges of each wrap and cut into 6 thick slices. Place the wraps, cut side down on a baking tray lined with paper.
Bake for 10-15 minutes or until golden brown.
Serve some warm from the oven and keep the rest in the fridge in a sealed container for up to three days to pop in lunchboxes.
Tip: Substitute the chicken for well-drained tuna or shredded ham.
Our Favourite Choc-chip and Macadamia Bickies
Our Favourite Choc-chip and Macadamia Bickies.
Makes 16
Ingredients:
125g butter, softened
⅓ cup caster sugar
1 large egg, lightly beaten
1⅓ cups self-raising flour
⅓ cup white chocolate chips
⅓ cup dark chocolate chips
½ cup roughly chopped macadamia nuts
Method:
Cream the butter and sugar until light and creamy. Beat in egg until well combined. Stir in flour and remaining ingredients to make a soft dough.
Roll heaped tablespoonfuls of mixture into balls and lightly press onto baking paper-lined trays.
Bake at 180°C for 20 minutes or until golden. Stand on the tray for 5 minutes before transferring to a wire rack to cool completely. Store in an airtight container.
Tip: These biscuits are also delicious made with chopped roasted hazelnuts, blanched almonds or pistachio nuts.
Macaroni and Cheese Muffins
Macaroni and Cheese Muffins.
Makes 12
Ingredients:
2 cups elbow pasta or macaroni
½ cup grated pumpkin
½ cup grated carrot
2 tbsp water
2 tbsp self-raising flour
¼ cup milk
1 tsp dijon mustard
3 eggs
125g can corn kernels, drained and rinsed
2 cups grated reduced-fat cheddar cheese
2 tbsp finely grated armesan cheese
Method:
Boil macaroni for 10 minutes or until al dente, drain.
Meanwhile, place pumpkin, carrot and water in a microwave safe steamer and steam on high for 3 minutes. Stand for 2 minutes before lightly mashing with a fork.
Whisk flour, milk, mustard and eggs together in a large bowl, then mix in cheddar cheese, corn, mashed vegetables and macaroni until combined.
Spoon mixture into paper case-lined muffin pans and sprinkle with parmesan. Bake at 180°C for 20-25 minutes until golden brown. Cool for at least 15 minutes before serving.
Muffins can be served warm, at room temperature or cold for lunchboxes. They can also be frozen.
Pick ‘N’ Mix
Makes 4
Ingredients:
100g reduced fat cheddar cheese, cubed
¾ cup dried apricots
2 cups plain air-popped popcorn
120g green grapes
Method:
Combine all ingredients and pack into four individual resealable bags or small plastic containers.
Tip: Substitute the popcorn for rice crackers or mini pretzels if desired.
