I got lots of great feedback on my last 10 snacks for small bellies post so I thought I'd share a few more ideas with you.
I've been enjoying a few busy days, yesterday I was out and about socialising, visiting the bank, cooking up some seafood for dinner then snuggling on the couch with Steven and watching baseball. Today has been full of spring cleaning and a spot of sewing this afternoon. Now I am catching up on the last few episodes of Gossip Girl that I missed when we headed to the USA.
Eggs & Toast Soldiers
Place eggs in saucepan and cover with cold water.
Pop onto high heat, bring to the boil then reduce to a simmer.
Simmer for 3 minutes and serve with hot toast fingers.
This is my tried and true recipe. It is a winner in our house, another green vegetable based favourite of the boy!
- 1 Onion finely chopped
- 2 carrots - grated
- 2 zucchinis - grated
- 1 cup grated cheese
- 1 cup SR flour
- 125g tin creamed corn
- 3 rashers of bacon - diced
- 5 eggs
- 1/2 cup vegetable oil
Preheat oven to 180C and line 20cmx30cm tin with baking paper
Mix everything together
Pour into tin and press down
Bake in oven about 45 mins or until golden on top
The boy 'taught' me how to make these after making them at kindy a few weeks ago. He is now a total spinach devotee.
My kids love Sushi. It's a great lunch when we are out and about in the city. It also makes a great school lunch and is quick and easy to prepare provided that you have the rice on hand.
1 1/2 cups koshikari rice is enough to make 6-7 rolls that can be cut down into smaller rolls or pieces.
Prepare the rice according to directions on the packet, spread out in a dish too cool and add 3-4 Tbs Sushi Seasoning according to your taste.
Spread rice over 2/3rd of a nori sheet, add filling, roll using a bamboo rolling mat and seal by brushing some water across the bare edge and pressing together.
Our favourite fillings are smoked salmon + cucumber, spicy tuna (made by mixing a medium tin of sirena chilli tuna with 1 tbs mayonnaise and mixing until smooth and chicken and corn made by mixing a small tin of creamed corn with some chopped, cooked chicken breast.
Apple, Berry & Yoghurt Muffins
Given that we are a family of 6 I prefer recipes that will make a large cake or big batch of muffins, this one gives me at least 18 muffins usually. I look for recipes that have a at least 2 cups of flour to know that they make a large batch.
Preheat oven to 180C & prepare standard size muffin trays with paper cases
- 2 1/2 cups (335g) SR flour
- 1 tsp ground cinnamon
- 3/4 cup (155g) brown sugar
- 1 cup buttermilk
- 1/2 cup natural yogurt (I always have greek yoghurt in the fridge so that's what I use)
- 2 eggs
- 2 Tbs Vegetable Oil
- 240g peeled, diced, cooked and cooled apple (about 3), alternatively you can grate them
- 200g mixed frozen berries
Mix dry ingredients in a bowl (flour, cinnamon, sugar)
Mix together wet ingredients in a jug or bowl (buttermilk, yoghurt, eggs, vegetable oil)
Stir berries and apple through dry ingredients (this helps to evenly disperse them throughout the mix and stops them sinking to the bottom)
Mix in wet ingredients (same 12 stir theory)
Spoon into preprepared cases and bake 20 minutes until golden
TIP: If you don't have buttermilk you can substitute with a half/half mix of yoghurt and milk
Guacamole & pita chips
- 2 Avocados
- Juice of 1 lime
- 2-3 Tbs chopped fresh coriander leaves
- Freshly ground salt and pepper
- Pita Bread rounds dried out in the oven to make pita chips
Peel and remove seed from the 2 avocados. Mash together with the juice of 1 lime and ground salt and pepper to taste. The lime juice and salt should balance each other. Finish with the finely chopped coriander leaves.
Strawberries are coming into season right now, so they are fairly affordable right now...and judging from the ones I've had it's a good season for them. Most kids dont need much encouragement to get them to eat strawberries, I have to encourage J to actually share them with some one else...but what an awesome treat every now and then to chocolate dip a few. Divine. It's an easy cooking activity to do with the kids too ;)
Homemade Museli Bars
Preheat oven to 130C and line a 20x30cm tin with baking paper
- 3 1/2 cups rolled oats (350g)
- 1/2 cup shredded coconut (55g)
- 1/2 cup flaked almonds (50g)
- 1/2 cup wheatgerm (45g)
- 1/4 cup sesame seeds (30g)
- 1/4 cup sunflower seeds (35g)
- 2/3 cup chopped dried apricots (100g)
- 3/4 cup honey
- 1/4 brown sugar
- 1/2 cup vegetable oil
Put the honey sugar and oil in a small saucepan and heat until all the sugar is dissolved
Put the rest of the ingredients in a big bowl
Pour the ingredients in the saucepan over the ingredients in the bowl and mix until everything is coated
Press into the lined tin and bake for 50 minutes or until golden.
Cut into portions when still warm and wrap in glad wrap once cooled, store in the fridge for lunchboxes.
You can vary the nuts and fruit in this and replace with what ever you want...craisins and macadamias are favourites here....I think I might try fig and choc chip next :)
Be careful not to overcook because then it dries out a bit too much but don't undercook it either because then it just crumbles.
I posted these a few weeks ago, a totally simple way to turn some left over mashed potato into a greak little snack lunch for the kids (both big and small). They were a winner in our house.
I guess it may seem a little obvious but during summer melon balls are a total treat for the kids. Apparently whipping the melon baller out of the draw and turning the melons into balls makes them taste ever so much better.
Hope that you are having a lovely weekend!