Dorothy Lin - Delicious Lunch Box Recipes For Kids: The Best Lunch Box Recipes For Beginners

A seven course Mediterranean cuisine or a full Italian spread may satisfy your palette with its sophistication and elegance paired with the myriad of flavors, but it is hard to beat the allure of simple lunch box recipes that you could whip up in a jiffy without a hitch and which satiate your hunger pangs just as much.

Lets face it, nobody, not even the greatest chefs on the planet can prepare a big proper lunch spread when all you can, and in most cases, all you want is an energy packed mid day meal that you could do while doing your hair or knotting your tie, all the while when the meeting you were supposed to be at, is already half way through.

But for all its bare basic charms and effortlessness, the lunch box meal more often than not lacks on the flavor side. But worry not, with this stack of recipes here, you have the key to prepare meals that are as much a gastronomical delight as they are easy to prepare.

In the next chapter of this eBook, you shall find many scintillating lunch box recipes! Hope you enjoy them.

I ngredients:

• 1 small finely chopped red capsicum
• 4 sheets readily rolled puff pastry
• 1 cup grated cheese
• 200 g finely chopped salami or ham
• cup pizza sauce

Preparation:

1. Preheat the oven to 200 degrees.
2. Mix the cheese, chopped ham and the chopped capsicum well in a bowl.
3. On each sheet of the rolled puff pastry, spread the pizza sauce evenly. After spreading, sprinkle the capsicum mixture on the top of it.
4. To make it look like a Swiss roll, roll up the pastry to enclose the filling.
5. To seal the roll, brush the edges of the pastry with some water and fold.
6. Using a bread knife, cut each roll into evenly sized 1 cm rounds. Line them on oven trays.
7. Bake them in the oven for around twenty minutes or until they turn golden brown.

I ngredients:

• 1 cup sliced mushroom
• 2 slices bacon, finely diced
• 4 cups of chicken broth
• 2/3 cups diced onion
• cup diced red pepper
• 1 12 ounce can kernel corn
• 2 cups of cooked and diced chicken
• 2 cups salsa or 2 cups taco sauce
• to 1 tablespoon taco seasoning

Preparation:

1. Cook the bacon in a large pan until it turns crisp.
2. Add the vegetables to the bacon and cook until the onions turn soft.
3. Add the remaining ingredients to it. Bring the mixture to a boil. Let it simmer for around ten minutes.
4. Cool the soup before freezing it in the refrigerator.
5. Defrost overnight and heat it in microwave oven before serving.
6. Serve it with tortilla chips.

I ngredients:

For the rollwich:

• 1 pita bread or 1 flour tortillas
• 1 slice cheddar or provolone or Swiss cheese, cut into strips
• 2 ounces sliced turkey (or) 2 ounces ham
• 2 tablespoons mayonnaise
• 2 tablespoons shredded romaine lettuce

For the avocado spread:

• 1 small avocado
• 1 dash lemon juice
• 2 tablespoons shredded or diced carrot
• cup diced fresh tomato
• 1 tablespoon diced green pepper

Preparation:

For the avocado spread:

1. Scoop out the flesh from the avocado and mash it into a fine paste by adding the lemon juice to it.
2. Add the diced tomatoes, carrots and green pepper to the avocado mash and mix it well. Set it aside.

For the rollwich:

1. With the mayonnaise, spread the pita or the tortillas leaving around inch around the outside.
2. Spread the avocado mash over the mayonnaise.
3. Sprinkle the shredded lettuce on top of it.
4. Line the turkey or the ham slices on top of it carefully.
5. Place the cheese strips around the middle of the pita or tortilla.
6. Roll the tortilla or the pita into a wrap.
7. Divide it into two equal halves and serve.

I ngredients:

• 1 small chopped onion
• cup coriander leaves
• 2 cloves chopped garlic
• 1 large peeled and grated beetroot
• 400 grams can chickpeas, rinsed, drained and mashed
• 3 teaspoons ground cumin
• cup tahini
• 2 tablespoons lemon juice
• 1 cup light yoghurt
• 1 teaspoon ground coriander
• 4 pita pockets
• cup vegetable oil
• 1 tablespoon extra virgin olive oil
• 1 bunch parsley
• 1 finely diced tomato
• 1 thinly sliced shallot

Preparation:

1. Take the garlic, onion and coriander in the jar of a food processor and process it until finely chopped. Transfer the mixture to a bowl.
2. Add to the mixture, the beetroot, tahini, mashed chickpeas, 2 teaspoons of cumin. Mix well.
3. Roll the falafel mixture into evenly shaped small balls. Line them on a tray and let it cool completely for around fifteen minutes.
4. Take the parsley, tomato, shallot and the oil in a bowl and season it well to make the parsley salad.
5. In a small bowl, mix the yoghurt, ground coriander, lemon juice and one teaspoon cumin.
6. Pour one tablespoon oil into a pan and fry the pita pockets in them until they turn golden brown.
7. Cook the falafel balls in the remaining oil for around five to six minutes until they turn brown.
8. Serve the falafel with yoghurt sauce, pita and parsley salad.

I ngredients:

• packet shelf fresh Singapore noodles
• 1 finely chopped small brown onion
• 2 finely chopped garlic cloves
• 1 tablespoon olive oil
• 1 small grated zucchini
• 200 grams middle bacon rashers, trimmed and chopped
• cup grated cheese
• 1/3 cup self raising flour
• 1 cup frozen sweet corn kernels
• 5 lightly beaten eggs
• Mixed salad leaves

Preparation:

1. Preheat the oven to 180 degrees.
2. Grease a loaf pan of 6 cm depth and a base of 10cm x 21 cm. Use baking sheet to line the base and the sides of the loaf pan.
3. Cook the noodles in a large bowl over hot boiling water. Drain the water once cooked. Separate the noodles and chop it finely.
4. Take the bacon, garlic and onion in a saucepan and cook it with the oil over medium heat. Cook for around five minutes until the bacon turns brown. Let it cool for ten minutes.
5. Add the bacon mixture, corn, zucchini, cheese, flour and egg to the noodles. Season it well and mix. Transfer it to the loaf pan.
6. Bake the mixture in the pan for around 50 to 55 minutes until it turns golden and firm. Let it cool for fifteen minutes.
7. Once the loaf cools, place it on a chopping board. Cut it into even slices. Serve it with the salad leaves.

I ngredients:

• 2 cups cornmeal
• 2 cups plain flour
• 2 tablespoons baking powder
• 2 tablespoons sugar
• 1 cup milk
• 2 eggs
• cup vegetable oil
• 4 small grated zucchini
• 600 g creamed corn

Preparation:

1. Pre heat the oven to 200 degrees.