Healthy lunchbox ideas

Aloha Rolls                                                                        Serves 1

1 wholemeal or multigrain roll

2 tblsp reduced fat grated cheese

2 rashers short cut bacon, cooked

1 slice canned pineapple

1 lettuce leaf

1. Split roll.  Layer cheese, bacon, pineapple (drain on paper towel to prevent sogginess), lettuce and top with other half of roll.

Hommus Wrap                                                            Serves 1

1 wholemeal or multigrain wrap

2 tblsp hommus

40g grated light cheese

½ stick celery, thinly sliced

¼ cup grated carrot

3 slices canned beetroot (drained on paper towel)

1. Spread wrap with hommous, top with cheese, celery, carrot & beetroot.  Wrap tightly.

Zucchini & pasta slice                                                                  Makes 15

1 cup dried wholemeal small pasta pieces

500g (about 3) zucchini, grated

3 shallots, thinly sliced

125g lean ham, sliced

1 cup light gated cheese

250g corn kernels (canned or fresh)

¾ cup self raising flour

4 eggs, lightly beaten

1/3 cup vegetable oil

½ cup low fat milk

1. Preheat oven to 180 degrees Celsius.  Grease a 20 x 30cm pan and line with baking paper.
2. Cook pasta according to instructions. Drain and rinse under cold water, drain well.
3. Squeeze excess fluid from zucchini.  Combine pasta, zucchini, onion, ham, cheese, corn and flour in a bowl.  Add egg, oil and milk.  Season with salt and pepper.  Mix well to combine.  Spread mixture in to prepared pan.  Bake for 25 mins or until golden and set.  Stand for 15 mins then cut in to 15 pieces.

Fruit & seed slice                                                            Makes 18 pieces

¾ cup self raising flour

1 cup desiccated coconut

½ cup brown sugar

½ cup pumpkin seeds

½ cup sunflower seeds

1/3 cup sultanas

1/3 cup diced dried apricots

¾ cup low fat milk

1 egg