Last year I was putting cupcakes and muffins etc into his lunch bx but this year we are dedicated to healthy eating and so I wanted to find new recipes that were healthier for being put into lunch boxes 5 times a week.
So this is what I made:
Lunch Box Muffins - Mac 'n' Cheese Flavour
This recipe comes from The Sneaky Chef To The rescue by Missy Chase Lapine.
4 large eggs
1 cup of Orange Puree (this consists of sweet potatoe and carrots)
2 cups cooked macaronni
2 cups grated low fat cheese
salt and pepper to taste.
Preheat the oven to 180 degrees and line a muffin tin with paper liners. Lightly spray the liners.
In a mixing bowl whisk the eggs and puree. Mix in the macaroni and 1 1/2 cups of cheese. Divide the mixture evenly amongst the muffin cups. Top each with a sprinkle of the reserved cheese. bake in the oven for about 20 minutes until the cheese is lightly browned and bubbly.
Each one of these contains 155 calories.
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Yellow Cake
This recipe is from Deceptively Delicious by Jessica Seinfeld
1 x 500gm packet mix of plain cake
1 cup of puree pumpkin
1/4 cup water
2 tablespoons of veg oil
2 large eggs
1 large egg white
170g of non fat vanilla yoghurt
Preheat the overn to 180 degrees. Coat a cake tin with oil and lightly flour.
In a large mixing bowl combine the cake mix, pumpkin, eggs and egg white, and yoghurt. Mix for 1-2 minutes.
Pour the batter into cake pan and bake for about 20 minutes or until the skewer comes out clean.
I cooked this in my slab pan and turned it out a little early! It broke a little!
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Choc Chip Cookies
This recipe is from Deceptively Delicious by Jessica Seinfeld
1 cup firmly packed brown sugar
3/4 cup of marg
2 large egg whites
2 teaspoons vanilla extract
1 can chickpeas drained and rinsed
2 cups choc chips
3/4 chopped walnuts (optional)
3/4 cup sultanas (optional)
2 cups all purpose flour
1/2 cup oats
1 teaspoon baking sod
1/4 teaspoon salt.
Preheat the oven to 180 degrees and coat a baking sheet with cooking spray.
In a large mixing bowl or food processor beat the sugar and marg. Add in the egg whites and vanilla. Add the chickpeas and choc chips. Add the flour, oats, baking soda and salt - mixing on a low speed until a dough forms.
Drip the dough by the tablespoonful onto the tray spacing the cookies about 2 inches apart. Press gently with a fork and bake till golden brown - about 11-13 minutes.
Transfer to rack to cool.
Store in an airtight container for up to three days.
Note: I used wholemeal flour instead of white flour in this recipe.
I would seem that Jack isn't too keen on the Mac and Cheese muffins - he is extremely fussy - to the point o aggravation! But he loved the cookies and we will try the cake when it cools :)
That yellow cake sounds interesting and my Bella is obsessed by pumpkin, we might give it a whirl!
ReplyDeleteLisa that cake is soooolight - its got yoghurt in it and that makes it really light. Very very nice
ReplyDeleteThe biscuits are intriguingly genius - i need ways of getting more chickpeas etc in my and my other half's diet. What is the texture like?
ReplyDeleteThe texture is fine - I mean you notice the oats more than anything - the trick is to add the chickpeas when it says to in the recipe and give it a good whizz - I used the food processor - that way they break up then and when you add the rest of the ingredients. You would never know!
ReplyDeleteI've been struggling with the thought of lunchbox baking. We too have decided to use less sugar this year. I'm going to give these a go. Thanks heaps for the recipe.
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