Freezer-Friendly Lunchbox Recipes

All of these recipes can be kept in the fridge for up to 4 days or in the freezer for up to 3 months in an airtight container. Defrost the night before to eat the next day. The flour and milk in these recipes can be substituted to your dietary requirements or personal preference. 

Zucchini Slice

Ingredients:

• 3 zucchinis, grated, excess moisture squeezed out 

• 1 onion, finely diced 

• 1 cup tasty cheese, grated

• 1 cup self-raising flour 

• 5 eggs, lightly beaten

• 1/4 cup olive oil 

Method:

1. Preheat the oven to 180°C. Grease and line a square baking tray. 

2. In a large bowl, mix the eggs and flour together until smooth. Add the zucchini, onion, cheese and olive oil, and stir to combine. 

3. Pour mixture into the prepared tray and bake for approximately 30 minutes. Once cooled, slice into 12 pieces. 

Veggie Muffins 

Ingredients:

• 2 cups pumpkin, grated

• 1 zucchini, grated

• 1 bag of spinach (120g), finely chopped

• 1 leek, white part only, finely diced

• 2 cups self-raising flour

• 1 cup tasty cheese, grated 

• 3 eggs

• 3/4 cup milk

• 3/4 cup olive oil 

• 2 tablespoon pepitas (pumpkin seeds)

Method:

1. Preheat the oven to 180°C. Line a 12-hole muffin pan with patty pans.

2. In a large bowl, combine the pumpkin, zucchini, spinach, leek, flour and cheese. In another bowl, whisk the eggs, milk and olive oil together, then add this to the vegetable mixture. Stir until just combined. 

3. Divide mixture into patty pans and top with pepitas. Bake for 25 minutes or until a skewer inserted into the centre comes out clean. 

Banana and Berry Muffins

Ingredients: 

• 2 cups wholemeal self-raising flour

• 1/4 cup brown sugar 

• 1 teaspoon cinnamon 

• 1 egg

• 3/4 cup milk

• 1/3 cup olive oil

• 2-3 ripe bananas, mashed

• 1 cup fresh/frozen berries 

Method: 

1. Preheat the oven to 180°C. Line a 12-hole muffin pan with patty pans. 

2. In a large bowl, combine the flour, sugar and cinnamon. In another bowl, whisk the egg, milk, oil and bananas together, then add this to the flour mixture. Add the berries and stir until just combined. 

3. Divide mixture into patty pans, bake for 25 minutes or until a skewer inserted into the centre comes out clean. 

Muesli Slice

Ingredients:

• 1 cup rolled oats

• 1/2 cup wholemeal plain flour 

• 1/2 cup shredded coconut

• 1/4 cup raisins 

• 1/4 cup dried cranberries

• 1/4 cup pepitas (pumpkin seeds) 

• 1/4 cup sunflower seeds

• 3/4 cup olive oil 

• 1/2 cup honey 

• 2 tablespoon tahini 

Methods:

1. Preheat the oven to 180°C. Grease and line a square baking tray.

2. In a large bowl, combine all of the dry ingredients. In a small saucepan on low heat, add the oil, honey and tahini until melted together. Pour this into the muesli mixture and stir until combined. 

3. Pour mixture into the prepared tray and bake for approximately 30 minutes. Once cooled, slice into 16 pieces.

By Katie Vickers (APD)