5 Quick Back-To-School Lunchbox Recipes For Your Kids

Are you in a tizzy over what to pack for your child’s lunchbox, now that the schools have re-opened? Fret not. We give you some easy, lip-smacking ideas that will pack a healthy punch

By Priyanka G Mehta

5 Quick Back-To-School Lunchbox Recipes For Your Kids

One of the biggest worries for parents after the schools reopen for the new academic year is – what should I pack in my child’s lunchbox? It’s important that you pack a balanced meal that also appeals to your little one. It would be a good idea to do the meal planning in advance and think of easy and quick recipes that do not eat into your morning rush time.

To help you plan better, we have come up with a few healthy lunchbox ideas that you can prepare in no time. Here you go --

1. Bean and Cheese Salad with Sesame

5 Quick Back-To-School Lunchbox Recipes For Your Kids

Cook the beans a day early and put in the fridge. You can quickly assemble the meal in the morning.

Ingredients:

  • ½ cup boiled kidney beans (rajma)
  • ½ cup boiled black-eyed beans (lobia)
  • ½ cup boiled chickpeas
  • ¼ cup chopped spring onion greens
  • 12-15 small cheese cubes
  • Salt to taste
  • Crushed pepper to taste
  • 1 tbsp toasted sesame seeds
  • Juice of 1 lemon

Method:

  1. Take the beans and the chickpeas in a large bowl.
  2. To this, add the cheese, cut into one cm cubes, and spring onion greens. Mix well.
  3. Finally add salt, pepper and toasted sesame seeds. Toss the ingredients together.
  4. Drizzle lemon juice over it and pack in the box

2. Paneer Quesadillas with Lemon-Coriander Hummus

The hummus and tortillas make a hearty, well-balanced meal for your child.

Ingredients:

  • 1 cup boiled chickpeas
  • 3-4 cloves of garlic
  • 2 tbsp olive oil
  • 1/3 cup chopped coriander
  • 2 tsp lemon juice
  • 2 tortillas
  • 100 g paneer
  • ¼ cup shredded mozzarella
  • 1 tsp butter
  • Salt to taste
  • Pepper to taste

Method:

  1. Add the boiled chickpeas, garlic, olive oil, coriander, lemon juice and salt to taste in a grinder jar and blitz to a fine paste.
  2. Warm up the tortillas on the griddle and put them on a board to assemble.
  3. Spread hummus on one tortilla and place paneer slices over it, top with salt and pepper
  4. Finally, sprinkle shredded mozzarella and cover it with the second tortilla.
  5. Spread a little butter on both sides and cook the sandwiched tortillas over the hot griddle.
  6. Take off the flame and cut into four pieces. Pack in the lunchbox with some homemade ketchup or tomato chutney.

3. Spinach Pesto Pasta

Want a super-healthy twist to your pasta dish? This one will have your kids asking for more.

Ingredients:

  • 1 large bunch of spinach
  • ½ cup of mixed nuts (cashews/walnuts, pine nuts)
  • 2-3 garlic cloves
  • 2 tbsp olive oil
  • 1 tbsp lemon juice
  • Salt to taste
  • Pepper to taste
  • ½ cup grated cheese of your choice
  • 2 cups whole wheat pasta
  • 1 sliced onion

Method:

  1. Boil the pasta as per package instructions, strain and keep aside. Reserve ¼ cup of pasta water. You can cook the pasta overnight, to out the dish together quickly in the morning
  2. In a blender, combine spinach, nuts, garlic, 1 tbsp oil, lemon juice, salt and pepper. Blitz to form a puree.
  3. In a pan, heat the remaining 1 tbsp oil and add sliced onions, cook till translucent.
  4. To this, add the prepared spinach pesto and cook for 2-3 minutes, then add the cooked pasta and mix well
  5. Add cheese and cook for 1-2 minutes more. The pasta is ready.

4. Cheesy Veggie Pops

5 Quick Back-To-School Lunchbox Recipes For Your Kids

These small, cheesy roundels are the perfect way to feed veggies to your kids.

Ingredients:

  • 1 cup semolina
  • 2 tbsp grated carrots
  • 2 tbsp fine chopped capsicum
  • 2 tbsp boiled and smashed corn
  • 1 tbsp chopped coriander
  • ½ cup grated cheddar
  • 2 tbsp grated mozzarella
  • Salt to taste
  • Pepper to taste
  • Water as required
  • 1 tbsp oil

Method:

  1. In a bowl, combine all the vegetables. Then add semolina and mix well.
  2. Add the cheese, salt and pepper, and mix again
  3. Slowly add water little by little so that the mixture has dosa batter-like consistency.
  4. Heat the paniyaram pan and put a few drops of oil in each cavity
  5. Drop a tablespoon of batter in each cavity and cook thoroughly from all sides on low-medium flame. Turn them over and cook for a few minutes more.
  6. Pack these in the lunchbox with a hung curd dip seasoned with salt, pepper and dill leaves.

5. Mini Coconut Pancakes with Mango Jam 

5 Quick Back-To-School Lunchbox Recipes For Your Kids

These mini pancakes have healthy ingredients and kids will love them too.

Ingredients:

  • ¼ cup freshly-grated coconut
  • 1 cup whole wheat flour
  • 2 tbsp sugar
  • 1 tsp baking powder
  • A pinch of salt
  • ½ cup milk
  • Mango jam as required
  • Few cherries for topping
  • Few nuts for topping
  • 2 tbsp butter

Method: 

  1. Combine the flour, grated coconut, sugar, baking powder and salt. Then add milk to make a pancake batter
  2. Heat a griddle and grease it with butter
  3. Pour one spoon of batter at three to four places on the griddle and cook on medium flame, on both the sides
  4. Arrange the mini pancakes on a skewer with jam spread in between. Top with a cherry and add a few nuts for a complete meal. 

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