In this unprecedented time, we understand that circumstances are quickly changing for families across Australia. With many spending so much time at home, we also understand that this comes with added pressures – including the endless question of what to feed your little ones every day!
We’re lucky enough to have a team of experts across every one of our brands. Thanks to the nutritional experts, chefs and cooks who spend every day with children, they know what works to tempt those little taste buds!
Check out our favourite ideas for quick and easy lunch options below…
Teddy bear’s antipasto
Sometimes, you just don’t want a full, cooked meal. Sometimes a plate of delicious, child-friendly antipasto is enough! All of the below ingredients can be switched out, added or subtracted depending on what you’ve got in the fridge or the pantry. Just invite your favourite teddy bears to the picnic.
- Sliced ham
- Sliced chicken breast
- Sliced tomatoes
- Sliced cucumbers
- Sliced or cubed cheese
- Grated carrots
- Baby bocconcini
- Selection of breads (buttered optional)
- Gather whatever you have for your antipasto picnic and arrange on a board or plate.
Spinach and feta scones
Is there anything better than a fresh scone, straight out of the oven? There certainly is – when the scones are full of yummy spinach and feta! Serve with a side of chopped vegetables or salad to make for a delicious, light lunch.
Serves 18 (mini scones)
- 1 cup frozen spinach, strained
- 2 tbsp. butter
- 1 egg, beaten
- ¼ cup milk
- 2 ½ cups wholemeal self-raising flour
- 1 cup white self-raising flour
- 1 cup crumbled feta
- Mash spinach with butter. Stir through egg, milk and cheese.
- Sift flour into mixture and stir through.
- Turn onto a floured surface and knead lightly. Pat dough out into a square tin.
- With a floured knife, score dough, almost through, into 18 squares. Brush with a little extra milk.
- Bake in a very hot oven, 220°C, for 15 minutes or until risen and golden.
Lazy vegetarian tacos
Sometimes it’s nice to lighten things up a bit – and these vegetarian tacos are quick, healthy and easy to serve up deconstructed. Simply put each ingredient in its own bowl and let the little ones build their own tacos to their tastes.
Makes 10 tacos
- 250g diced tomatoes
- 200ml water
- 2.5 tsp minced garlic
- 250g grated carrot
- 250g grated zuchinni
- 400g red lentils
- 1 tsp taco seasoning
- 150g shredded cheese
- ½ head shredded lettuce
- 10 wholegrain wraps or taco shells
- Heat tomatoes in a pot, add the water and garlic.
- Bring to the boil and add grated carrot and zucchini. When boiling, add the lentils and seasoning.
- Turn to low, stirring frequently until the mixture thickens, add more water if needed
- Keep on a low simmer until mixture thickens and lentils are no longer visible.
- Serve with salad, cheese and tacos for children to build!