It’s back-to-school time, which means packing the lunchbox is once again becoming part of the daily routine. With summer temperatures at their peak, keeping school lunches cool and safe
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Ingredients
(Makes 12 wraps)
2 x 425g cans tuna in spring water, drained
4 medium carrots, grated
2 stalks celery, finely chopped
½ head lettuce, shredded
3 tablespoons reduced fat sour cream
12 slices pita bread
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Ingredients
(Makes 10 sandwiches)
500g turkey breast
10 slices reduced fat cheese
½ cup cranberry sauce
½ head lettuce, shredded
20 slices wholemeal, wholegrain or high fibre bread
Method
1. Spread one slice of bread with cranberry
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Ingredients
(Makes 6 rolls)
425g salmon, in spring water, drained
125g reduced fat cream cheese or reduced fat cottage cheese
¼ cup reduced fat mayonnaise
2 cucumbers, sliced
½ head lettuce, shredded
6 wholemeal bread rolls
Method
1.
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Ingredients
(Makes 10 sandwiches)
500g roast beef
½ cup chutney
5 tomatoes, sliced
2 cucumber, sliced
½ head lettuce, shredded
20 slices wholegrain, wholemeal or high fibre white bread
Method
1. Spread one slice of bread with chutney
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Ingredients
(Makes 10 sandwiches)
1 ½ cups reduced fat cheese, shredded
1 x 430g can three bean mix, rinsed and drained
2 tomatoes, diced
2 avocados, mashed
2 cups salad leaves
20 slices high fibre white
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Ingredients
(Makes 10 sandwiches)
500g chicken pieces, cooked
¼ cup sweet chilli sauce
½ head lettuce, shredded
5 tomatoes, sliced
20 slices high fibre white or wholegrain bread
Method
1. Spread one slice of bread with sweet
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Ingredients
(Makes 20)
3 cups short grain rice (or sushi rice)
4 ½ cups water
1 ¼ cups rice vinegar
10 Nori sheets
3 carrots, sliced thinly into strips
3 cucumbers, sliced thinly into strips
Extra water
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This recipe was developed by Dharma from Roseville College
Ingredients
(Makes 20 Rolls)
Rolls
20 sheets rice paper (gluten-free)
2 cups (about 400g) cooked chicken, shredded
2 carrots, grated
2 cucumbers, halved, seeds removed, cut into
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Ingredients
(Serves 10)
5 wholemeal pita pockets
½ cup hommus
200g reduced fat cheese, shredded
3 carrots, grated
2 tomatoes, diced
½ head lettuce, shredded
2 cups alfalfa sprouts
Method
1. Cut pita pockets in half.
2. Spread hommus on
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