Back to school snack recipes

by Lauren James on January 30, 2014

Cheesy vegetable muffins                                       Makes 12            

310g creamed corn

¾ cup reduced fat grated cheese

1 small zucchini, grated

1 tomato, diced finely

1 tbsp chopped chives

1/3 cup olive oil

1 egg

¾ cup reduced fat milk

2 ½ cups self-raising flour

1/2 tsp salt

freshly ground black pepper

  1. Pre-heat oven to 180C
  2. Line 12 hole muffin pan with paper cases
  3. Combine all ingredients in a large bowl and stir until just combined
  4. Spoon into muffin cases
  5. Bake for 15-20 mins or until golden

 

Fruity oat slice                                                                        Makes 12

1 ½ cups traditional oats

1 ½ cups cornflakes

1/3 cup dessicated coconut

80g pitted dates chopped

80g dried apple chopped

¼ cup sunflower seeds

395g can condensed skim milk

¼ cup brown sugar

  1. Pre-heat oven to 170C
  2. Line a 20cm X 30cm baking tray with baking paper.
  3. Combine oats, cornflakes, coconut, dates, apple and sunflower seeds in a large bowl
  4. Combine condensed milk and sugar in a microwave safe bowl. Microwave on medium for 4 minutes, stirring after each minute
  5. Add to dry ingredients and mix until well combined
  6. Press mixture into tray (wetting your hands might help)
  7. Bake for 15-20 mins until firm. Leave to cool in tray before slicing

 

Quick quesadillas                                                serves 2

2 small tortillas

½ avocado mashed

½ tomato, seeded and diced

1 tbsp salsa or taco sauce

¼ cup reduced fat grated cheese

Coriander, chopped (optional)

  1. Heat sandwich press. Spread 1 tortilla with avocado.
  2. Top with tomato, sauce and cheese. Top with second tortilla.
  3. Cook in sandwich press for 2-3 minutes or until cheese melts. Cut into wedges to serve.

NB Can use leftover Mexican mince to make more substantial quesadillas

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