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Back-to-School Lunches Made Easy

Wednesday January 25

Looking for lunchbox inspiration? Look no further! Ace back-to-school lunches with Woolworths Lunchbox Recipes.

Explore some of Woolworth’s collection of creative and tasty recipes that your kids will absolutely love and keep them satisfied and excited for lunchtime everyday!

Watermelon Fruit Straps

Ingredients:

Watermelon – 1
Caster Sugar – 1 Tbsp
Lime Zest – 1 tsp

Method:

Step 1. Preheat the oven to 140°C (120°C fan-forced). Line a flat try with baking paper.

Step 2. Remove the pips from the watermelon. Place the watermelon, sugar and lime zest into a blender. Blitz until smooth.

Step 3. Line a colander with a handy towel. Pour in the watermelon, leaving it for 20 minutes to drain. Keep the juice to drink or add to a smoothie.

Step 4. Spread the pulp out in a thin layer on the baking tray and place it into the oven for 1 hour.

Step 5. Check how it is going, and allow it to continue to cook until it is dry, for up to 1 hour more.

Step 6. Remove and roll gently with the paper while warm so it doesn’t stick. Once cool, remove the paper and roll back up again. Cut into straps.

Step 7. Store in an airtight container.

PER SERVE • Energy 298Kj • Protein 1g • Total Fat 0g • Saturated Fat 0g • Carbohydrates 15g • Sugars 15g • Sodium 0mg
Dietary and nutritional info supplied by NZ Nutrition Foundation

Easy Chicken & Salad Wraps

Ingredients:

Wraps – 4
Cooked chicken, shredded – 2 cups
Mayonnaise – 1/4 cup
Parsley, chopped – 1 Tbsp
Lettuce leaves – 4
Carrot, grated – 1/4 cup
Chutney – 1/2 cup
Feta, crumbled – 50g
Red onion, sliced thinly – 1/4

Method:

Step 1. Combine the chicken and mayo in a bowl with the parsley.

Step 2. Spread the wraps on a clean bench, and spread a spoonful of chutney over the wrap.

Step 3. Down the centre, place the lettuce, carrot, chicken and a dollop of hummus to finish.

Step 4. Fold the wrap at one end and roll.

Tip: Try other fillings like hummus, olives and capers or your favourite.

PER SERVE • Energy 1678Kj • Protein 29g • Total Fat 13g • Saturated Fat 4g • Carbohydrates 41g • Sugars 20g • Sodium 702mg

Dietary and nutritional info supplied by NZ Nutrition Foundation.

Banana Choc Muffins

Ingredients:

Edmonds high grade flour – 2 1/2 cups
Edmonds baking powder – 4 tsp
Nestle choc bits milk – 1 cup
Eggs – 2
Ripe bananas – 2
Vegetable oil – 1/3 cup
Low fat milk – 1 cup
Vanilla Essence – 1 tsp
Chelsea soft brown sugar – 3/4 cup

Method:

Step 1. Preheat oven to 180°C conventional or 160°C fan-forced. Grease or line with paper cases a standard sized 12 hole muffin tin.

Step 2. Sift flour and baking powder into a large bowl. Add the CHOC BITS and make a well. In a separate bowl whisk the eggs, bananas, oil, milk, vanilla essence and brown sugar together until combined. Pour into dry ingredients, mix lightly and quickly until just combined.

Step 3. Spoon into the prepared tin and bake for 20-25 minutes until golden brown (they should spring back when gently touched). Cool for 2 minutes in the tin, then gently twist and ease the muffins out to cool on a wire rack.

Tip: Try not to over mix as the muffins will end up dense and tough. Individually wrap cooled muffins in plastic wrap and freeze for up to 2 months – great for school lunches!

Cucumber Sushi

Ingredients:

Telegraph cucumber – 1
Red capsicum, finely sliced – 1
Avocado, finely sliced – 1
Cooked sushi rice – 1/2 cup
Soy sauce, to serve (optional)

Method:

Step 1. Cut cucumber into four pieces. Using an apple corer, hollow out the centres to remove the seeds.

Step 2. Add a few slices of capsicum and avocado into the cavity to fill half of it.

Step 3. Add the rice into the other side of the cavity and press to compact it until completely filled.

Step 4. Cut into 2cm sushi slices. Serve with soy sauce, if desired.

Tip: You can also use any fresh veges you like for the filling.

PER SERVE Energy 193Kj • Protein 1g • Total Fat 3g • Saturated Fat 0g • Carbohydrates 3g • Sugars 2g • Sodium 16mg

Dietary and nutritional info supplied by NZ Nutrition Foundation.

Chocolate Crackles

Ingredients:

Vegetable fat – 250 g
Rice bubbles – 4 cups
Coconut, desiccated – 1 cup
Cocoa powder – 3 Tbsp
Icing sugar – 1 1/2 cups

Method:

Step 1. In a small saucepan, melt the vegetable fat. Once melted, remove from heat and allow to cool slightly.

Step 2. In a large bowl, mix the rice bubbles, icing sugar, cocoa and coconut.

Step 3. Add cooled fat to rice bubble mixture, stirring well until well combined.

Step 4. Spoon mixture into paper patty cases and refrigerate until firm.

PER SERVE • Energy 758Kj • Protein 1g • Total Fat 13g • Saturated Fat 12g • Carbohydrates 15g • Sugars 11g • Sodium 53mg

Dietary and nutritional info supplied by NZ Nutrition Foundation

Muesli Bar Slice

Ingredients:

Dates, roughly chopped – 1/2 cup
Raisins – 1/2 cup
Butter salted, melted – 20 g
Liquid honey – 2 Tbsp
Egg – 1
Desiccated coconut – 1/2 cup
Oats – 1 1/4 cups
Pumpkin seeds – 1/4 cup
Sesame seeds – 1/4 cup
Cinnamon – 1/4 tsp

Method:

Step 1. Preheat oven to 170°C (150°C fan-forced). Line a 20 x 30cm tin with baking paper.

Step 2. Soak the dates and raisins in boiling water for 10 minutes. Drain, discarding the liquid.

Step 3. Into a food processor add the dates, raisins, butter, honey and egg. Blend to combine.

Step 4. Add the coconut, oats, pumpkin seeds, sesame seeds and cinnamon. Blend again to combine. Using clean hands, press the mixture into the lined tin. Bake for 20-25 minutes. Cool before cutting into squares.

Tip: This muesli bar slice is packed with seeds and whole grains and has no refined sugar added, making it perfect for lunchboxes. It can be stored in the fridge for up to 2 weeks.

PER SERVE Energy 505Kj • Protein 3g • Total Fat 6g • Saturated Fat 3g • Carbohydrates 13g • Sugars 9g • Sodium 15mg

Dietary and nutritional info supplied by NZ Nutrition Foundation