New Recipes
Last months recipes can all be found in the main lists
September
September Lunch box recipes
September, is all about making lunchtime easy, tasty and stress-free. As the children head back to school and lunch boxes need filling once again, these simple recipes are here to inspire. Forget boring sandwiches and repetitive meals – This month’s recipes contain quick, delicious lunches that are packed with flavour, easy to prepare, and perfect for busy weekdays. Whether you're making lunches for school, work or home, these recipes will help keep everyone looking forward to lunchtime.
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Greek Pitta Pocket
Serves 1 170 kcal,5.0 g fibre
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1 thinly slice chicken breast
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1 tomato diced
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4 little gem lettuce leaves
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2 tbsp tzatziki
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1 Wholemeal pitta bread
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Gently toast the pitta pocket so it is easier to open, do not colour, a few seconds in toaster is enough. Cut in half and ease pocket open
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Fill the pockets with the filling listed
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You can either put the tzatziki inside or serve in a bowl to dunk.
Japan Bento Box
Serves 1
A bento box is basically a lunch box with various compartments to keep food separate. Little tubs or zip bags in a normal lunch box will do the same
Try a combination of
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shredded chicken,
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baby carrots,
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whole-grain crackers,
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cheese cubes
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baby tomatoes
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Hard boiled eggs
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Watermelon balls.
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​Blueberries
Think of it as a grazing lunch, to eat in any combination you choose, just make sure you balance it with proteins, carbs and fruits and veggie
Spanish empanadas
Serves 1
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Pack pre made pizza dough – cut into saucer sized circles
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Filling of choice
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1 beaten egg mixed with 1 tbsp milk
Try left over chilli, meats, veggies cheese
Do not over fill.
About 3 is enough for lunch you can freeze the rest for another day
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Place a spoonful of the filling in the centre of a circle of dough,
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Brush the edges with beaten egg and fold to make a small pasty, seal well
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Brush all over with egg mix
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Bake in a pre heated over at 180 until golden brown
These reheat well in a microwave or toaster oven
China stir-fry
Serves 6
Stir frys if not over cooked can be just as delicious cold,
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2 tablespoons olive oil
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1 medium onion, diced
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3 cloves garlic, minced
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1 tablespoon minced ginger
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200g shredded carrots
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1 sliced red pepper
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1sliced green pepper
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1 large head broccoli, chopped into florets
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200g cups sugar snap peas
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300g cooked brown rice or quinoa
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100g cup roasted cashews
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125g Edamame beans
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Sliced spring, optional for garnish
For the sauce:
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1small can pineapple chunks in pineapple juice, not drained
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50ml reduced-sodium soy sauce
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2 tablespoons sweetener of your choice (sugar, honey, stevia)
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1 tablespoon seasoned rice vinegar
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1 tablespoon Chia seeds (optional, for thickness)
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2 teaspoons Sriraccha sauce
For sauce:
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Place the sauce ingredients in a blender. Blend until smooth. Set aside.
For stir-fry:
1. Heat olive oil in a large wok or over medium heat. Once hot, add onion and sauté for 5 minutes.
2. Add garlic and ginger to pan, and sauté for another 3 minutes.
3. Add carrots, bell pepper, broccoli and snap peas and sauté for another 5–7 minutes, or until veggies are tender.
4. Add cooked brown rice, cashews and Edamame beans, stirring until heated through.
5. Pour sauce on top and stir to combine.
6. Season with salt and pepper to taste. Garnish with chopped spring onions and extra cashews.
Coronation chicken salad
Serves 2, kcal 559, fibre 10g
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3 tbsp low-fat Greek yogurt
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1 tsp curry powder
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1 tsp mango chutney
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½ lemon, zested and cut into 2 wedges
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250g pre-cooked grain pouch
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150g leftover roast chicken
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2 roasted red onions
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1 large courgette, peeled into ribbons
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1 small pack coriander, roughly chopped
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1 tbsp flaked almonds
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Mix together the yogurt, curry powder, mango chutney and lemon zest with some seasoning in a large bowl.
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Add the grains, breaking them up with your fingers as you go,
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Add the chicken, onions, courgette and most of the coriander.
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Give everything a good stir and divide between two containers.
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Sprinkle over the remaining coriander, flaked almonds and nestle a lemon wedge into each lunchbox.
https://www.bbcgoodfood.com/recipes/coronation-chicken-salad
Moroccan chicken pockets
Serves 1
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Pitta bread
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Shredded, skinless chicken breasts
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A handful of dried apricots
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A handful of parsley
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Greek yogurt
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Iceberg lettuce, shredded
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Cut open the pitta bread, either cut in half across the middle or slice along the side, whatever you prefer.
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Stuff half the pitta with the shredded lettuce.
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Chop the dried apricots and mix with the shredded chicken, yogurt and parsley.
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Fill the rest of the pitta with the chicken mixture.
Caprese ciabatta
Serves 4, 417 kcal 4.6 g Fibre
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4 ciabatta rolls
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4tbsp green pesto
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100g any lettuce leaves
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2 large beef tomatoes, or 4 small tomatoes, sliced
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1 ball of buffalo mozzarella, drained and sliced
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Cut the ciabatta rolls open and spread the bottom half with the pesto.
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Top with the lettuce leaves, tomato slices and mozzarella.
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Close securely and wrap and pop into lunch box
https://www.goodto.com/recipes/caprese-ciabatta
