It is that time of year again. Parents are gearing up to getting their children ready for school.
Besides uniforms, textbooks and school bags another thing parents are preparing for is making sure their children eat healthy lunches that will sustain them during the day.
Below are some ideas for school lunches that will please even the fussiest eater.
Cauliflower tots
These cheesy nuggets of joy may be a hit with children of all ages.
You will need:
- Two cups cauliflower florets, steamed.
- One egg, lightly beaten.
- Half a cup grated sharp Cheddar cheese.
- Half a cup Parmesan cheese.
- A third of a cup breadcrumbs.
- A quarter cup chives, chopped.
- Salt and freshly ground black pepper.
- A quarter cup tomato sauce, optional.
What to do:
Preheat oven to 190 degrees Celsius. Grease a large baking sheet with cooking spray and set aside.
In a food processor, pulse steamed cauliflower until grated. Place grated cauliflower on a clean kitchen towel and squeeze to drain water.
Transfer cauliflower to a large bowl with egg, cheddar, parmesan, breadcrumbs, and chives. Season with salt and pepper to taste.
Spoon about one tablespoon of mixture and roll it into a ball shape with your hands. Place on the baking sheet and bake for 15 to 20 minutes, until they are golden.
Pack tomato sauce, if desired, for the kids to dip there cauliflower tots in.
Chicken avocado roll-ups
These chicken avocado salad pinwheels make a great nutritious lunch.
You will need:
- Two avocados, cubed.
- Juice of one lime.
- Two cups shredded chicken.
- One green/red or yellow pepper, seeds and cores removed, chopped.
- Half a small red onion, chopped.
- One cup grated Cheddar cheese.
- Two tablespoons sour cream.
- Two tablespoons finely chopped chives.
- Four large flour tortillas.
What to do:
In a medium bowl, combine avocado and lime juice and mash until only small chunks of avocado remain. Add chicken, pepper, red onion, Cheddar cheese, sour cream and chives and stir until evenly combined.
Spread a thin layer of the chicken avocado mixture onto a large tortilla, leaving a small border around the edges. Roll the tortilla up tightly, then cut off the edges and slice into five centimetre rolls. Repeat with remaining ingredients.
Serve cold or at room temperature.
Recipes obtained from www.delish.com.
