Nutritionist Makes These 5 Recipes For Her Child’s School Lunchbox – Bookmark Them

While we are very excited that the kids are back to school, as parents we are concerned about what we pack in their tiffin and that they get enough nutrition when they play in school or after. Now with the heat rising, we face a question – how can you avoid making your kids sick when packing school tiffin in the heat?

Controlling the temperature of the food can help minimize the chance of getting sick, from any food-borne illness because bacteria thrive in the heat.

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Here are some recipes that are quick and tasty and can last in the tiffin box.

Garlic Noodles

Ingredients:

• 1 Tbsp Butter + 1 Tsp Olive Oil
• ¼ Tsp minced Garlic 
• 1-2 Tbsp Italian seasoning
• 1 Cup boiled Noodles (you can use any noodle – can be hakka noodles or edamame noodles or quinoa noodles- anything your child likes) 
• Salt and pepper as needed

Directions:

• Heat the oil and butter in the pan, add garlic and Italian seasoning and sauté on a medium flame for 30 seconds
• Add boiled noodles, toss gently and let it cook together for 2 minutes while tossing occasionally.
• Ready to pack. 

Pasta Salad

Ingredients:

• ⅓ Cup finely chopped Capsicum 
• ½ Cup grated Carrots 
• 1 Tbsp finely chopped Celery
• 1 Tbsp chopped Parsley
• 6 to 7 Olives green or black – optional
• 1 Tbsp Parsley leaves – for garnish
• 1 Cup boiled Pasta (I use the quinoa pasta, you can use any you like) – cool it before you assemble the salad

For Dressing

• 1 Tbsp Vinegar
• Pinch Of Pepper
•  ½ Tbsp Honey
• Little Minced Garlic
• 1 Tsp Mustard Sauce/ Kasundi
• 2 Tbsp Olive Oil
• Salt As Needed
• 1 Tsp Italian Seasoning
• 6-7 Chopped Mint Leaves 

Directions:

• In a bowl add pasta and the chopped vegetables, drizzle some oil to prevent sticking of the vegetables and pasta
• Mix all the ingredients of the dressing and add it to the bowl. Toss and combine well so that the pasta and veggies are coated with the dressing.
• Garnish with parsley and pack it in an air tight container.

Pesto Sandwich

Ingredients

For Pesto

• 1 large bunch of Basil, leaves only, washed and dried – chopped
• 3 medium cloves of Garlic – minced 
• one small handful of raw Pine Nuts
• roughly 3/4 cup Parmesan grated
• A few tablespoons of extra-virgin Olive Oil

For Sandwich

• 4 slices French bread
• 4 slices Mozzarella cheese
• 1/4 cup sun-dried Tomatoes
• Butter for grilling

Directions:

For Pesto 

• Take the pine nuts and blend them into powder. 
• Add in all the remaining ingredients – make sure the basil and garlic are finely chopped before you blend – because the more you blend the darker the pesto gets. And your pesto is ready. 
• Use only what you need – the rest can be frozen

For Sandwich 

• Apply pesto to 2 slices of bread. Add a slice or 2 of mozzarella cheese, sun-dried tomatoes and cover it with the other slice of bread
• Lightly butter the sandwich, just enough to grill it.
• Ready to pack

Hummus Veggie wrap

Ingredients

• 2 Tbsp Hummus
• 1 whole wheat Tortilla/ Roti 
• 1/4 cup torn mixed Salad Greens
• 2 Tbsp finely sliced Onions
• 2 Tbsp thinly sliced Cucumber
• 2 Tbsp Sprouts (optional)
• 2 Tbsp shredded carrot
• 1 Tbsp Balsamic Vinaigrette

Directions

• Spread hummus over tortilla. Layer with salad greens, onion, cucumber, sprouts and carrot. Drizzle with vinaigrette. Roll up tightly.
• Ready to pack

Sweet Potato Quinoa Patties

Ingredients

• 1/2 cup boiled Sweet Potatoes
• : ½ cup boiled Quinoa
• 2 Tbsp finely chopped Beans
• 2 Tbsp mashed Green Peas
• ¼ Tsp Green Chilli Paste
• ¼ Tsp Garlic Paste
• 2-3 cube Cheese – cut into few pieces
• Salt and pepper to taste
• Powdered Oats 2 tbsp (optional – if you want a crisp patty)

Directions

• Take a mixing bowl, add boiled sweet potatoes and quinoa
• Add beans, mashed peas, chilly, garlic, salt and pepper to taste. Mix it together
• Divide the mixture and shape it into patties
• Fill the cheese cubes in the centre, close the patty and flatten it.
• This step is optional – Roll each patty in powdered oats to coat it evenly. Heat oil in a pan and shallow fry patties until golden brown evenly on both the sides.
• or
• Heat oil on a griddle and roast these patties evenly on both sides.
• Ready to pack 

Don’t forget to tag us @kidsstoppress when you try any of these recipes out. We love hearing from you!

Image Source: https://www.mumsandstories.com/