Back to School Lunchbox Recipes

Back to School Lunchbox Recipes

Cheesy Beef Rissoles with Potato Wedges and Steamed Vegetables

Serves 4 (12 rissoles)
Preparation time: 25 minutes
Cooking time: 35 minutes

Ingredients
800g lean beef mince
1 onion, finely chopped
1 garlic clove, crushed
2 tbsp olive oil, plus extra for brushing
60g (1/2 cup) finely grated reduced fat cheddar or tasty cheese
2 medium zucchinis finely grated and squeezed to remove excess liquid
2 tbsp finely chopped parsley
1 sweet potato, peeled, halved and cut into wedges
2 potatoes, peeled and cut into wedges
Steamed veg such as snow peas, mini corn cobs and carrots, to serve

Method
1. Preheat oven to 180oC (fan forced) and put a baking tray lined with foil and baking paper into the oven to heat up.
2. Fry the onion and garlic for 3-4 minutes in 1 tablespoon of oil. Combine beef mince with cheese, zucchini, parsley, onion mixture and season with salt and pepper. Form into 12 rissoles, then chill for 30 minutes.
3. Brush the sweet potato and potatoes wedges with oil, put on the pre-heated baking try and bake for 30 minutes.
4. Preheat grill or frying pan. Brush the rissoles with oil and cook, turning regularly for 6-7 minutes, or until cooked through. Serve with the baked wedges and steamed vegetables.

Tips: These rissoles can be frozen (uncooked) in airtight containers for up to 3 months. Defrost before cooking.
Turn leftovers into lunch: To make cheesy burgers with salad, spread mashed avocado onto one side of a wholemeal bread roll or soft burger bun. Top with sliced cucumber, grated carrot and sliced rissoles.


Spanish Beef Tortilla

Serves: 4
Preparation time: 15 minutes
Cooking time: 15 minutes

Ingredients
500g rump steak, trimmed and sliced into thin slices
1-2 tbsp olive oil
1 onion, halved and thinly sliced
1 garlic clove, crushed
200g (1 1/2 cups) cooked (either boiled or baked) potatoes¸ chopped
8 eggs, beaten
100g cherry tomatoes, halved
Mixed salad, to serve

Method
1. Preheat grill. Heat the oil in a large non-stick pan and fry the onions and garlic for 3-4 minutes, until softened. Add the beef and cook, stirring regularly for 1 minute. Add the potatoes and cook for 1 minute.
2. Pour in the eggs and stir gently. Cook for 1 minute, then gently pull the eggs away from the sides tilting the pan so the uncooked eggs run to the base and sides. Add the tomatoes, pushing them into the egg and cook until almost set, 2-3 minutes.
3. Put under the grill for 2-3 minutes to finish cooking and until golden brown on top. Serve in wedges, either directly from the pan or turn out onto a board and slice. Serve with a mixed salad.

Tips: Beef stir-fry strips or lamb leg steak can also be used. Cooked pumpkin or sweet potato can be substituted instead of cooked potato.
Turn leftovers into lunch: To make a tortilla salad, cut leftover tortilla into pieces and serve with snow pea sprouts, sliced red capsicum, cucumber batons and a small wholegrain bread roll. Add a dollop of sweet chilli sauce.


Yoghurt and Chutney Marinated Lamb Rump Steaks with Rice Salad

Serves: 4
Preparation time: 30 minutes
Cooking time: 15 minutes

Ingredients
1 kg (7-8 chops) lamb rump steak (or chump chops, bone removed), fat trimmed
250g (1 cup) Greek-style yoghurt, plus extra to serve
3 tbsp mango chutney, plus extra to serve
Juice of 1 lemon
3 corn cobs
2 zucchini, diced
300g frozen peas
330g (scant 1 ½ cups) uncooked rice
2 tbsp chopped flat-leaf parsley
2 tbsp olive oil

Method
1. Combine the yoghurt and chutney with 1 tablespoon of the lemon juice in a bowl. Add the lamb steaks, toss to coat and leave to marinate for 30 minutes.
2. Preheat oven to 180oC (fan forced). Allow excess marinade to drip off the lamb and then place on a tray lined with foil and baking paper. Bake for 15 minutes.
3. Meanwhile, cook the corn cobs in boiling water. While they are cooking put the zucchini and peas in a sieve over the corn and steam for 4 minutes. Once cooked, slice the corn kernels off the cobs and stir into the cooked rice with the zucchini, peas and chopped parsley.
4. Combine the olive oil and remaining lemon juice and season with salt and pepper. Pour over the rice and mix well. Slice the lamb and serve on top of rice with extra yoghurt and chutney.

Tips: You can also char-grill or BBQ the steaks. Cook for about 7 minutes, turning once, or until cooked to your liking.
Turn leftovers into lunch: To make lamb and salad pitta pockets split 2 pitta pockets and spread one half with Greek-style yoghurt then ¾ fill with lettuce leaves, grated carrot and alfalfa sprouts. Top with sliced up left-over lamb.