Everyone is always after quick, nutritious, filling snacks. So this one shared on Eat Well for Less ticks all those boxes.
If you want to give these a go here is the recipe, you can totally make this your own, add your favourite herbs, veggies etc. These are gluten free, dairy free (if you use dairy free cheese) and nut free.
These freeze well or keep them in the fridge for 3 days. I think they are fab for packed lunches.
Don’t forget to watch the rest of the series – BBC1 Thursdays 8pm. Or get it on BBC Iplayer.
- 180g quinoa, cooked in water and left to cool
- 6 spring onions, chopped
- 6 tomatoes, chopped
- 6 eggs
- 1 tsp mustard powder
- 120g ham, chopped
- 120g grated cheese
- Cook the quinoa and set aside to cool.
- Preheat the oven to 200C/Gas 6.
- Chop the veggies, ham and grate the cheese
- Break the eggs into a bowl, beat.
- Mix all ingredients together and stir well.
- Grease a muffin tin.
- Spoon the mix in then heap it up on the top, making mountains.
- Cook for 20 minutes.
I love a bargain and I love using up leftovers. This recipes combines both! Using some puff pastry I found reduced to 16p and the veggies that were in need of being eaten quick. This was a bit of a gamble as I haven’t cooked a whole heap with beetroot but the sweetness of the beetroot really works and it gives these a beautiful colour.
Beetroot is packed with the phytonutrients: Betalain, a good antioxidant, this gives them their red colour. They also contain a good amount of folate, manganese and potassium plus provide fibre.
Although puff pastry isn’t something I would recommend people eat everyday, this recipe is packed with veggies and makes a good alternative for lunches.
- 1 roll of prebought puff pastry
- 1 tbsp tomato puree
- 1 tbsp pesto
- 2 grated beetroot
- 1 medium grated courgette
- 80g grated cheddar
- Let the puff pastry defrost enough to be unrolled.
- Spread on the tomato puree and pesto, mixing them together as you spread.
- Grated over the beetroot and courgette making sure the whole sheet of pastry is covered.
- Grate the cheese on top. Just a thin layer is fine.
- Roll up.
- Slice into 10-12 pieces and place on a lined baking tray.
- Bake at Gas Mark 7 for 20 minutes,
Sssh until last weekend I was a savoury muffin virgin! Why had no-one introduced me to these lovelies before? I made them on a whim. My kids are really not fans of sandwiches, in fact I’m wondering about just doing away with bread altogether in our house (my husband may have something to say about that one). So I’m always on the lookout for new lunch combos. Otherwise my kids will turn into crackers….. well they are already a bit crackers to be honest 😉
This little stunner of a recipe hits a bonus point. It is a great way to get extra vegetables in.
I cooked these up and had to actually stop the small people from eating them all. 4 of them went as a bedtime snack!
On Monday I send them with a packed lunch to a playgroup with my husband and this week EVERYTHING in their packed lunch was eaten. So my new theory is muffins make the world a better place.
- 225g self raising flour
- 100g cream cheese
- 150g fresh spinach or 6 lumps of frozen spinach (I didn't weigh it)
- 1 egg
- grated nutmeg
- 150ml semi skimmed milk
- 60ml oil
- Preheat the oven to Gas Mark 6.
- Measure the flour out.
- Mix in the cream cheese and spinach with the grated nutmeg.
- Now add the egg and the milk with the oil.
- Mix to a lumpy batter.
- Spoon into muffin cases and bake for 20-25 minutes.
We love noodles in our house. I lived in Hong Kong for a couple of years as a child and the food there was amazing. It has definitely influenced my cooking. These could also be seen as a total cheats way to make Pad Thai, which I love. These noodles are a super quick meal and can be made from storecupboard ingredients plus whatever veggies you have to hand. I’ve adapted these from a Nigella recipe.
I’ve found they are great (but messy) food for a baby, mine loved getting his hands into the sticky noodles! Miss K loves anything with noodles and emptied her plate and asked for the same meal the next day and the hubby (who doesn’t like peanut butter – sssssh) loves them too. I really must make these more often.
We tend to keep this as a summery meal as it is better eaten warm or cold. Why not make extra and keep it for lunch the next day.
- 2 tbsp peanut butter
- 1 tbsp soy sauce
- 2 tbsp sweet chilli sauce
- 2 tbsp sesame oil
- 1 tbsp olive oil
- 160-200g noodles (rice, egg or soba noodles)
- 3 medium carrots peeled and thinly sliced into matchsticks
- 150g green beans/mangetout/sugarsnap peas sliced
- 100g sweetcorn
- 250g frozen prawns
- Slice and prepare the vegetables. Peppers and bean sprouts also work well in this recipe. Use whatever you have to hand. Put into a saucepan with the noodles.
- Boil the kettle then pour over the noodles and vegetables, bring to the boil and simmer until the noodles are cooked. Add the prawns towards the end of cooking to defrost them.
- Strain the noodles and vegetables and leave to cook a little whilst you make the dressing.
- Mix up the dressing and pour over the noodles, stir well to combine and serve.
- Use rice noodles and wheat/gluten free soy sauce to make this wheat/gluten free.