Best 15 Lunchbox Recipes

LUNCHBOX HARVEST MUFFINS

Steps:

• Preheat oven to 350 degrees. Grease mini-muffin tins.
• In a medium bowl, whisk together the flour, baking soda, cinnamon and salt.
• In a large bowl, combine the eggs, olive oil, honey, brown sugar, grated apple and juices and grated vegetables.
• Using a spatula, fold the dry ingredients into the wet mixture until just combined. Gently fold in the raisins and coconut.
• Fill each muffin cup 3/4 of the way up, and bake for about 15 to 18 minutes for mini-muffins and about 20 to 22 minutes for regular muffins. The muffins are finished baking when an inserted toothpick comes out clean.

CHOCOLATE CHIP AND COCONUT LUNCHBOX COOKIES

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Grease a large baking sheet.
• Mix flour, baking powder, and baking soda together in a bowl. Combine coconut, chocolate chips, oats, and sunflower seeds together in a separate bowl.
• Stir sugar and butter together in a third bowl using a spoon to break up butter and create a paste with sugar. Beat eggs, 1 at a time, into butter mixture using electric mixer on medium speed until light and creamy.
• Beat coconut mixture into creamed butter mixture until mixture is evenly combined. Mix flour mixture into coconut-butter mixture until dough is just combined. Drop small spoonfuls of dough onto the prepared baking sheet.
• Bake in the preheated oven until cookies are lightly browned, about 10 minutes. Transfer cookies to a wire rack to cool completely.

LUNCHBOX

Steps:

• Place a glass mug, with a shot glass set inside it, in the freezer until ice cold, about 15 minutes.
• Fill the frozen shot glass with amaretto, then fill the mug with the beer. Top the drink with a splash of orange juice, about 1/2 ounce.

LUNCHBOX BROCCOLI AND HAM SALAD

Steps:

• Tear corner of Ready Pasta pouch to vent. Heat in the microwave for one minute; place on a plate and let cool down.
• Mix olive oil with salt, pepper, and lemon juice and divide into plastic to-go containers.
• Add equal amounts of remaining ingredients to each container, including tomatoes, broccoli, cheddar cheese, ham, eggs, and pasta. Mix together with olive oil-lemon juice mixture and enjoy!

LUNCHBOX COOKIES

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Line baking sheets with parchment paper.
• Whisk all-purpose flour, whole wheat pastry flour, oats, 5-grain cereal, baking powder, baking soda, and salt together in a bowl. Mix butter with white and brown sugar in a separate large bowl until mixture is smooth and creamy. Beat eggs into creamed mixture with an electric mixer until thoroughly combined. Gradually beat dry ingredients into moist ingredients to make a dough. Stir chocolate chips into dough. Drop batter by heaping teaspoonfuls onto prepared baking sheets, keeping cookies about 2 inches apart.
• Bake in the preheated oven until cookies are lightly browned, about 10 minutes.

LUNCHBOX HUMMUS VEGETABLE SANDWICH

Steps:

• Spread 1 slice whole wheat bread with half the mixture of hummus and tapenade (optional).
• Do the same on the second piece of bread.
• Top hummus and tapenade with the 1/4 cucumber thinly sliced and the 1 carrot coarsely grated.
• This recipe makes 1 sandwich.

CHOCOLATE-COCONUT LUNCHBOX COOKIES

Steps:

• Preheat the oven to 375 degrees F (190 degrees C). Grease a large cookie sheet and set aside.
• Combine flour, baking powder, and baking soda in a medium-sized bowl and blend well. Set aside.
• Mix sugar and butter together using an electric mixer in a bowl to form a smooth paste. Add eggs 1 at a time and beat well after each addition. Beat in coconut, chocolate chips, oats, and raisins until thoroughly mixed and coated well.
• Drop dough by teaspoons onto the prepared cookie sheet.
• Bake in the preheated oven until lightly browned on top, about 10 minutes. Transfer cookies to a rack to cool completely before storing in a container.

WEIGHT WATCHERS LUNCHBOX CURRIED CHICKEN PASTA SALAD

Steps:

• Put the yoghurt and mayonnaise in a bowl and stir in the korma and curry powder.
• Cook the pasta.
• Meanwhile, dice the chicken breast meat, red bell pepper, cucumber and tomatoes (if using them). Finely slice the spring onions.
• When the pasta is cooked, drain it thoroughly and pour cold water over it for a few minutes to cool it. Drain it again.
• Add the pasta, chicken and vegetables to the bowl and stir well. Season with salt and pepper if desired.
• Top with chopped fresh coriander/ cilantro (or if you like coriander as much as I do, mix some in, then sprinkle some more over the top)!

LUNCHBOX PIZZA QUESADILLA

Steps:

• These are made just like any other quesadilla or grilled cheese sandwich.
• Spray the bottom of a non-stick skillet with cooking spray and preheat.
• When the pan is fairly hot place 1 Flour Tortilla in the pan.
• Fairly quickly (because you want to get everything on before the bottom starts to brown) spread on a few tablespoons of sauce.
• Then add a layer of Pepperoni (and anything else you like).
• Then top with shredded cheese.
• Top it off with the 2nd Flour Tortilla.
• Just like any other quesadilla or grilled cheese let it brown then flip it over. If all of the cooking spray was absorbed you can spray on a little more, but you usually don't need to.
• After both sides are browned and the insides are hot and melted take the "pizzas" out to cool.
• Once cooled slice in 1/4 like a pizza and wrap snugly with plastic wrap or aluminum foil.
• Tips and Ideas.
• My son is not super picky so I made these in batches and freeze and then take them out the morning of school and pop into his lunchbox. It is usually thawed and yummy by lunch time. If you freeze them you need to let the cool completely first the wrap them separately in plastic wrap and then aluminum foil to prevent ice crystals from forming.

LUNCHBOX GINGER COOKIES

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Lightly coat 3 cookie sheets with cooking spray. Place white sugar in a small, shallow bowl.
• Combine brown sugar, canola oil, molasses, and egg in a large bowl; beat with an electric mixer until blended.
• Stir together flour, baking soda, ground ginger, grated ginger, cloves, salt, and cayenne pepper in a second bowl. Add flour mixture to the molasses-egg mixture. Blend well; dough will be quite thick. Dough may be refrigerated or shaped at this time.
• Roll dough into 1-inch balls and roll lightly in white sugar. Place 2 inches apart onto prepared cookie sheets.
• Bake in the preheated oven, 1 sheet at a time, for exactly 9 minutes. Cookies will still be soft, but will become crispy on the outside and chewy on the inside as they cool.

SPECIAL LUNCHBOX CHICKEN SALAD

Steps:

• Mix all together and chill in fridge till lunch time. Enjoy.

LUNCHBOX PASTIES

Steps:

• Preheat oven to 240°C Line an oven tray with baking paper.
• Cook sweet potato in a medium saucepan of boiling water for 10 minutes or until tender. Drain well. Transfer to a heatproof bowl. Use a fork to mash until smooth. Set aside to cool in bowl.
• Cook carrot and potato in a medium saucepan of boiling water for 5 minutes or until tender. Drain well. Set aside for 5 minutes to cool slightly.
• Add carrot mixture, peas, corn, cheese and 1 egg to sweet potato and stir to combine. Season with salt and pepper.
• Use a 12cm-diameter pastry cutter to cut 12 discs from pastry sheets. Spoon vegetable mixture evenly among pastry discs. Brush edges of pastry lightly with remaining egg. Fold pastries in half to enclose filling. Use fingertips to gently press together to seal.
• Place on the lined tray and lightly brush with remaining egg. Sprinkle with sesame seeds.
• Bake in oven for 15 minutes or until golden brown and cooked through. Remove from oven and set aside to cool.
• Once completely cooled, wrap in baking paper, and store in the fridge ready for the lunchbox.

LUNCHBOX HARVEST MUFFINS

Steps:

• 1. Preheat oven to 350 degrees. Grease mini-muffin tins. 2. In a medium bowl, whisk together the flour, baking soda, cinnamon and salt. 3. In a large bowl, combine the eggs, olive oil, honey, brown sugar, grated apple and juices and grated vegetables. 4. Using a spatula, fold the dry ingredients into the wet mixture until just combined. Gently fold in the raisins and coconut. 5. Fill each muffin cup 3/4 of the way up, and bake for about 15 to 18 minutes for mini-muffins

LUNCHBOX SALAD FOR ONE OR TWO

Steps:

• Place carrots, kohlrabi and eggs in a small casserole, cover with water and bring to a boil. Let simmer for about 8 minutes or until veggies are done, but still firm. Drain.
• In a big bowl mix together kohlrabi, carrot, feta and spices. Add yoghurt and mix well.
• In a separate bowl mash eggs with a fork (of course youve peeled them beforehand). Add to the salad. Mix well.
• Enjoy.

BETTY'S PROTEIN PACKED LUNCHBOX BARS

Steps:

• 1. Grease and line a brownie style tray and pre-heat oven to 150oC/300oF.
• 2. In a large bowl mix everything well and pour into the prepared pan. Spread out and push down using the back of your spatula or spoon (you want it compressed).
• 3. Bake in the prepared oven for about 30 minutes or until golden (take care as it can go from golden to brown quickly). Cool in the tin. When cold, slice and store in a container. DO NOT refrigerate.