Lunchbox Rescue Cookbook

What you’ll find in aSheKnows CookbookSheKnows Cookbooksmake it easy for mums,foodies, and beginners tohave simple, up-to-daterecipes as close as theiroven mitts will reach.

PUBLISHERKyle Cox

EDITORIALEditor-in-Chief

Crystal PatriarcheExecutive Editor

Kristin BustamanteContributing Writers

Sarah Duncan, Corey Valley

DESIGNCreative Director

Christi DaceSenior Designer

Karen Cox

SALES AND BUSINESS DEVELOPMENTSenior Vice President of Sales

Tara SchmidtVice President of Marketing and Sales Strategy

Zach AlterSenior Sales Strategy Associate

Ashley HallSenior Director of Business Development and Operations

Ashley Mullins

SHEKNOWS LUNCHBOX RESCUE EDITION | 1 |

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Lunchbox Rescuec o n t e n t s

.COM.AU cookbooks

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HEALTHY DIPS AND SPREADS BASIL PESTOCREAMY AVOCADO DIPHUMMUSSWEET MANGO CHUTNEYCHEESY BROCCOLI SPREAD

TASTY TREATSMONKEY TAIL SANDWICHESBANANA POPSRASPBERRY AND BANANA PIKELETSNO-BAKE SNACK BALLSKIDDIE QUICHESBROWNIESAPRICOT BUBBLE BALLSCHOC MALLOW FOOTY BALLSHONEY JOYSPEANUT HONEY CRUNCH

BENTO BOXES CHICKADEEDO THE BUNNY HOPHIPPOPUZZLECHEESE PLEASESUMMER POOL PARTYPANDA BEAR & HUMMUSFISHBROCCOLI & TOTSSALAMI & CHEESE ROLLS

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| 2 | SHEKNOWS COOKBOOKS

Lunchbox Rescue

You’ve slept throughthe alarm, the kidshave decided it’s agreat idea to start usingyour lipstick as facepaint and you’ve got 30 minutes to geteveryone ready andsend them off toschool. It’s on morningslike these that we wishwe at least had theirlunches packed. Wellwith these quick andtasty recipes, you’llhave one less thing toworry about on thosehectic mornings!


BASIL PESTO

SERVES 3-4

1 bunch basil3 cloves garlic1 handful raw pine nuts3/4 cup Parmesan cheese3 tablespoons extra-virgin olive oil

Directions:1. Roughly chop the garlic and the basil together until it is a fine mince.

2. Add half the pine nuts to the mixture and continue to chop.3. Once mixed, add the Parmesan until it is a paste. 4. Press the mixture together and place it in a small bowl. 5. Cover with a few tablespoons of olive oil.6. Use straightaway or put in the fridge until ready to use.7. Before using, give it a good stir and sprinkle with the rest of the pine nuts.

CREAMY AVOCADO DIP

SERVES 4

1/2 cup Greek yoghurt2 ripe avocados, peeled and seeded1 clove garlic, minced3 tablespoons chopped fresh coriander2 tablespoons lime juice1/4 teaspoon cumin powderSalt and pepper tasteTortilla chips or chopped vegetables for serving

Directions:1. Place the yoghurt, avocados, garlic, coriander, lime juice and cumin in a bowl and mix together.

2. Whiz the mixture in a food processor for anextra-smooth texture.

3. Season with salt and pepper to taste and you’reready to go.

{Healthy Dips and Spreads}Chips and dips work wonders at kids’ parties, so why not give this snack-time favourite a healthyedge with some fresh ingredients? Serve them with your kids’ favourite sliced vegetables, withtortilla chips or spread them onto a sandwich. The best thing about these dips and spreads isthat they’re quick and easy. Whiz the ingredients in the blender and they’re ready to go.

LUNCHBOX RESCUE


LUNCHBOX RESCUE {Healthy Dips and Spreads}

HUMMUS

SERVES 6

450 grams dried chickpeas1 teaspoon baking soda1 cup water1/2 cup freshly squeezed lemon juice1-1/2 teaspoons sea salt1/3 cup tahiniPita bread or vegetables for dipping

Directions:1. Soak the chickpeas for 4 hours andthen drain.

2. Put the chickpeas into a large pot in 2 inches of water. Bring to boil overmedium heat.

3. Once boiled, add the baking soda and reduce heat.

4. Simmer, removing any foam from thesurface, until the chickpeas are soft.This will take approximately an hour.

5. Drain, then add 4 cups of cooked chickpeas to a blender or food processor.

6. If you have leftovers after removing the 4 cups, keep them in the fridge for a soupor snack.

7. Add the water, lemon juice and salt to the processor.

8. Whiz for three minutes or until it has a smooth texture.

9. Add water if you prefer a thinner consistency.

10. Mix in the tahini and process to finish.11. Add salt or lemon juice to taste.

CHEESY BROCCOLI SPREAD

SERVES 5-6

400 grams of broccoli1 cup cottage cheeseSaltTortilla chips or sliced vegetables to serve

Directions:1. Wash and roughly chop the broccoli.2. Add the broccoli, cheese and salt to a food processor.

3. Mix until smooth. 4. Add salt to taste and serve with tortilla chips or vegetables.


LUNCHBOX RESCUE {Healthy Dips and Spreads}

SWEET MANGO CHUTNEY

SERVES 6-8

1 tablespoon vegetable oil1/2 teaspoon red pepper flakes1 medium onion, chopped1/4 cup ginger, peeled and chopped finely1 clove garlic, minced2 kilograms mango, peeled, pitted and roughly chopped1-1/2 cups sugar3/4 cup distilled white vinegar1/2 cup raisins1 teaspoon garam masala 1 teaspoon salt1/2 teaspoon mustard seeds

Directions:1. Heat the oil and the red pepper flakes in a saucepan over medium heat.

2. When the oil starts to fry the flakes, add the onion andcook until soft (approximately 5 minutes). Stir often.

3. Add the ginger and garlic and cook until fragrant.4. Add the mango, sugar, vinegar, raisins, garam masala, salt and mustard seeds.

5. Bring to a boil then reduce the heat and simmer until the mango is soft and the sauce is thick. This will take approximately 45 minutes to an hour.

6. Place into jars, allow to cool, then cover and store in the fridge.


MONKEY TAIL SANDWICHES

SERVES 2

2 slices multigrain or brown bread1 large avocado, peeled and mashed2 teaspoons lemon juice2/3 cup chopped cooked chicken

Directions:1. Peel and mash the avocado. 2. Remove the crust from the bread with a serrated knife and flatten each slice using a rolling pin.

3. Combine the avocado and lemon juice in a bowl. Spread the bread with the avocado mixture and then top with chicken.

4. Roll the bread up tightly to enclose the filling, then cut each roll into 4 slices and serve.

BANANA POPS

SERVES 6

3 bananas1 tub of yoghurt1 box of granola, rolled oats or your kids’ favourite cerealMix-ins: raisins, shredded coconut, cinnamonPopsicle sticks

Directions:1. Pour the granola or cereal into a shallow dish or plate.2. Peel the bananas and cut in half. 3. Insert the popsicle sticks through the bottom and up thecentre of the bananas.

4. Dip the bananas into yoghurt and then roll into cereal. 5. Sprinkle the mix-ins on by hand and place on baking paper or a tray.

6. Put in the freezer until ready to be eaten.

{Tasty Treats}Worried the kids are going to come home with uneaten, soggy sandwiches intheir lunch boxes? You won’t have to worry with these lunch box wonders. Thekids on the playground will want to trade their chips for these yummy bites.

LUNCHBOX RESCUE


RASPBERRY AND BANANA PIKELETS

SERVES 4

1 cup self-raising flour1 teaspoon baking powder1 tablespoon caster sugar3/4 cup milk1 egg, lightly beaten2 large bananas, mashedOlive oil cooking spray1 cup frozen raspberries

Directions:1. Sift the flour and baking powder into a bowl. Stir in the sugar and make a well in the centre.

2. Whisk the milk and egg together in a bowl. 3. Add the banana and stir to combine, then add it to the well. 4. Using a wooden spoon, stir to combine. 5. Lightly spray a non-stick frying pan with oil and heat it on a medium temperature.

6. Using 1 tablespoon of batter at a time, cook the pikelets in batches until they have just set.

7. Place three raspberries onto each pikelet and cook for a further minute or until bubbles form on the surface.

8. Flip carefully and cook for 1 or 2 minutes until golden. 9. Cool on a wire rack and serve.

NO-BAKE SNACK BALLS

SERVES 6-8

1/2 cup nut butter (almond, peanut, sunflower)1/3 cup honey1 cup rolled oats1 cup shredded unsweetened coconut1-2 teaspoons vanilla extractSalt1-2 teaspoons cinnamon1/2 cup raisins

Directions:1. Make sure all the ingredients are at room temperature so they combine easily.

2. Add the nut butter, honey, vanilla and salt to a large bowl.3. Once combined, add the remaining ingredients and mix together. 4. Place in the fridge for 30 minutes. 5. Once cool, remove and scoop portions of the mixture and form into balls.

6. If the mixture is sticky, add more dry ingredients or roll into ground nuts or coconut.

7. Place the balls into an airtight container and place them in the fridge or freezer until ready to serve.

LUNCHBOX RESCUE {Tasty Treats}


KIDDIE QUICHES

SERVES 6

12 wonton wrappers1 teaspoon olive oil100 grams mushrooms1 medium tomato, chopped1 tablespoon finely chopped parsley2 eggs1/2 cup milk1/4 cup grated cheese

Directions:1. Preheat the oven to 200/180 degrees C fan-forced.2. Lightly grease two 1/3 cup-capacity, six-hole muffin trays.3. Place one wonton wrapper in each muffin hole. Press down firmly to line the base.

4. Heat the oil in a medium non-stick frying pan over a medium–high heat.

5. Add the tomato and parsley to the pan and lightly cook. 6. Whisk the eggs and milk together in a bowl. 7. Divide the tomato and parsley mixture between each of the muffin holes.

8. Pour the whisked eggs over the top of each. 9. Sprinkle with cheese and bake for 20 minutes or until the egg has set.

10. Cool in the tray for 5 minutes before serving.

BROWNIES

SERVES 24

200g butter250g dark chocolate, chopped3 x 70g eggs1 1/4 cups caster sugar2 cups Kellogg's® Corn Flakes2 cups self raising flour, sifted125g pecans, chopped

Directions:1. Preheat oven to 180 degrees C.2. Place butter and chocolate in a saucepan and melt over a very low heat until the mixture becomes just smooth.

3. Place eggs and sugar in a bowl and beat until pale and thick.

4. Mix in the Kellogg's® Corn Flakes, flour and nuts with a wooden spoon then fold in the chocolate mixture.

5. Divide the mixture in half and pour each half into a 20cm square cake tin lined with greaseproof paper.

6. Bake in the oven for 30 minutes or until firm to the touch. If desired, sprinkle with extra Kellogg's® Corn Flakes before baking.

7. Allow to cool and dust with icing sugar.8. Cut into 24 squares and store in an airtight container for up to 1 week.



CHOC MALLOW FOOTY BALLS

SERVES 36

1/4 cup margarine250g packet raspberry and vanilla marshmallows200g bar milk chocolate, chopped6 cups Kellogg's® Rice Bubbles®Coloured icing to decorate

Directions:1. Combine margarine, marshmallows and chocolate in a large saucepan. Stir continuously over low heat until melted. Remove from heat.

2. Stir in Kellogg's® Rice Bubbles® until well coated in chocolate mixture; shape heaped tablespoons of mixture into footballs. Place on baking-paper lined trays; cover, refrigerate until firm.

3. Pipe markings and stitching on the footballs with coloured icing.

Tip: You can buy coloured icing in individual tubes at your localsupermarket. As an alternative, mix icing sugar mixture with alittle water until it reaches piping consistency, then tint with yourchild's favourite food colouring.

APRICOT BUBBLE BALLS

SERVES 30

3 cups Kellogg's® Rice Bubbles®, crushed to 1-1/2 cups1/3 cup caster sugar1/3 cup shredded coconut1 cup self-raising flour1/3 cup dried apricots, finely chopped125g margarine, melted2 teaspoons honey2 tablespoons hot water

Directions:1. Preheat oven to 180 degrees C.2. Combine Kellogg's® Rice Bubbles®, sugar, coconut, sifted flour and apricots in a large bowl.

3. Stir in combined margarine, honey and water; mix well.4. Form level tablespoons of mixture into balls using your hands, pressing the mixture firmly together; place on baking paper-lined oven trays.

5. Bake, uncovered, in oven for 15 minutes or until golden brown.

6. Cool on trays.

Serving Suggestion: Decorate with coloured icing and silvercachous if desired.Tip: You can buy coloured icing in individual tubes at your localsupermarket. As an alternative, mix icing sugar mixture with alittle water until it reaches piping consistency, then tint with yourchild's favourite food colouring.




HONEY JOYS

SERVES 24

90g butter or margarine1/3 cup sugar1 tablespoon honey4 cups Kellogg’s® Corn Flakes

Directions:1. Preheat oven to 150 degrees C.2. Line 24-hole patty pan with paper cases.3. Melt butter, sugar and honey together in a saucepan until frothy.

4. Add Kellogg's® Corn Flakes and mix well.5. Working quickly spoon the mixture into paper patty cases.

6. Bake in a slow oven 150 degrees C for 10 minutes.

7. Cool before enjoying.

PEANUT HONEY CRUNCH

SERVES 24

5 cups Kellogg's® Rice Bubbles®1/2 cup roasted sesame seeds1/2 cup rolled oats1/2 cup peanut butter3/4 cup honey1/2 cup sugar125g butter, chopped

Directions:1. Line a 30cm x 20cm baking tin with foil.2. Place the Kellogg's® Rice Bubbles®, sesame seeds and rolled oats into a bowl.

3. Place the peanut butter, honey, sugar and butter into a saucepan.

4. Stir over low heat until the sugar has dissolved and the mixture is smooth.

5. Press the mixture evenly into the tin.6. Refrigerate for 1 hour or until set.

DO THE BUNNY HOP

PACKED IN A GOODBYN

• Bunny shaped sandwich (hamburger bun, your choice of sandwich filling, black olives & cheese, fruit leather)

• Baby carrots• Tomatoes• Buttered noodles• Cheese cutouts• Strawberries

Directions:1. To make the bunny sandwich, cut 1 hamburger bun in half.2. Using one half, construct a sandwich, using your favorite sandwich fillings. With the other half of the bun, cut out bunny ears and tuck into the sandwich.

3. Add fruit leather details to the ears and cheese circle cutouts and black olives for the eyes.

CHICKADEE

PACKED IN AN EASYLUNCHBOX

• Baby Chick sandwich (bread, ham & cheese, candy eyes, cheese details)

• Grapes• Raspberries• Sugar snap peas• Container of dressing for dipping• Cheese crackers.

Directions:1. Make this cute chicakdee sandwich by first cutting 2 pieces of bread into an oval and adding ham and cheese.

2. Place candy eyes and cheese details on top of sandwich to form your cute chick!

{Bento Boxes}Gone are the days of boring lunches. Give your kids something to look forward toby getting creative with their lunchtime fare. Bento boxes make it easier than everto create quick, easy and fun lunches that your kids will gobble up. These ideas are

almost too cute to eat but too irresistible to pass up.

LUNCHBOX RESCUE



LUNCHBOX RESCUE {Bento Boxes}

HIPPO


• Toast• Ham • Pickles• Apple sauce• Goldfish crackers• Apple & grape "flowers"

Directions:1. To make "sandwiches on a stick," simply stack toast, ham and pickles on a long food pick.

2. The hippo cup is full of apple sauce for dessert.

3. Add apples, grapes and goldfish crackers to complete the lunch.

PUZZLE

PACKED IN A SMART PLANET ECO LUNCH BOX

• Peanut butter & jelly sandwich (cut with Lunch Punch sandwich cutter)

• Fruit leather (cut with Lunch Punch sandwich cutter)

• Granola bar• Grapes

Directions:Cut sandwich and fruit leather with puzzle piece cutters, and arrange in lunch with grapes and granola bar.



CHEESE PLEASE

PACKED IN LOCK & LOCK CONTAINER

• 1 wedge of soft cheese• Pepperoni• Crackers• Cheese• Apples• Grapes

Directions:1. Assemble the mouse by cutting a small slit for each pepperoni ear, the tail and nose.

2. Create eyes with small pieces of apple peel.



SUMMER POOL PARTY


• Greek yogurt• Round gummy candies• Orange slices• Alphabet cookies• Grapes• Carrots• Ham

Directions:1. For this bento-style lunch, there is a swimming pool of Greek yogurt, with two party animals floating in candy rings.

2. The pool is surrounded by fresh orange slices and alphabet cookies.

3. On the left is a grape "ball," carrots, and ham roll-ups.

PANDA BEAR & HUMMUS

PACKED IN A SMART PLANET ECO LUNCH BOX

• Hummus• Black olives & cheese for bear's eyes• Pita bread• Bell peppers, sliced into strips• Cherry tomatoes• Baby carrots• Jicama• Snap peas

Directions:1. Create the bear by placing black olives and cheese decorations on top of the hummus.

2. Surround the bear with all the dipping goodies like bell peppers, jicama, snap peas, carrots, tomatoes and mini pitas.


FISH


• Sandwich using fish-shaped sandwich thin bread

• Blueberries• Rice (died with blue food coloring)• Goldfish crackers• Champagne grapes

Directions:1. Here we have a fish-shaped sandwich with blueberry bubbles.

2. To make blue rice, simply drop 1 to 2 drops of blue food coloring into rice and stir.

3. Add champagne grapes and goldfish crackers to complete the lunch.




BROCCOLI & TOTS

PACKED IN A LOCK & LOCKLUNCHBOX

• Sweet potato tater-tots• Steamed broccoli• Cheese hearts• Oranges, sliced

Directions:1. Place broccoli and tater tots in alternating rows.

2. Top with cheese heart. 3. Complete lunch with slices of orange and bite-sized veggie burger.

SALAMI & CHEESE ROLLS

PACKED IN A BENTO BY TAKEYA

• String cheese• Salami• Cucumbers, sliced• Blueberries• Plantain chips

Directions:1. At the top of this bento are two slices of string cheese rolled up with salami.

2. Under the salami rolls are cucumbers, blueberries and plantain chips.

Lunchbox Rescue Cookbook

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