NOW that kids are almost returning to school, preparing their lunch box can sometimes be overwhelming and time-consuming. Here are some quick and easy recipes to cook up a delicious lunch in a short amount of time for the whole family.

Also read: Three quick, budget-friendly lunchbox recipes

Lunch box meal for a toddler (2 to 5 years old):

Chicken and cheese

Sometimes simple is more than OK, especially when it comes to our little ones. Not every meal needs to be busy and intricate, just finding the time and energy to pack your toddler a nutritious meal earns you a gold star in our book.

Ingredients:

Cubed rotisserie chicken

Shredded cheese

Sliced bell peppers

Pineapple and blueberries

For a little extra crunch, pair this meal with wholegrain crackers or pretzels.

Recipe taken from: www.strong4life.com

Lunch box meal for a child (6 to 12 years old):

Beef and sweet-chilli sarmie (serves 4)

This sarmie is delicious and is also a quick fix. Your kids will love this and might even come for more!

Ingredients:

30ml olive oil

8 beef minute steaks

120ml sweet-chilli sauce

40ml freshly squeezed lemon or lime juice

1 cucumber, peeled into ribbons

whole avocado, peeled and thinly sliced

60ml plain yoghurt

30ml low-fat mayonnaise

sliced bread or rolls

coriander to garnish

Method:

1. Heat the olive oil in a non-stick pan over a high heat. Then, fry the steaks in batches for a minute on each side until cooked through. Remove from the heat and drizzle half of the sweet-chilli sauce and 10ml lemon juice over the steaks.
2. Place the steaks on top of sliced bread or rolls, then top with cucumber ribbons and avocado slices and season to taste.
3. Mix together the remaining sweet-chilli sauce and lemon juice with the yoghurt and mayonnaise. Spoon on top of the salad ingredients. Add some fresh coriander to garnish

Recipe taken from: www.childmag.co.za

Lunch box meal for an adult:

Mushroom Po’ Boy

Switch up your regular sarmie with this hearty vegan Mushroom Po’ Boy made by Chef Liam Baker. Based on the New Orleans classic, its smoky spice blend and creamy, tangy remoulade takes this version to the next level. A real lunch box treat for any busy grown-up!

Ingredients:

2 tsp smoked paprika

2 tsp garlic powder

2 tsp onion powder

1 tsp ground black pepper

1 tsp dried thyme

0.5 tsp salt

3 tbsp plant-based mayonnaise

1 tbsp tomato sauce

0.5 tsp dijon mustard

1 tsp hot sauce

1 tbsp pickle juice (from a jar of pickles), plus sliced pickles to serve

2 (150g) packs shiitake or oyster mushrooms

4 tbsp unsalted plant-based butter, melted

2 tbsp olive oil, for frying

1 tsp plain flour

4 tomatoes, 2 diced, 1 thinly sliced

2 vegan hot dog rolls, split open and lightly toasted

1 little gem lettuce, shredded

Method:

1. To make the spice blend, combine the smoked paprika, garlic and onion powders, black pepper, thyme and salt in a bowl and mix well.
2. For the remoulade, mix the mayo, tomato sauce, mustard, hot sauce and pickle juice with ½ tsp of the spice blend; set aside.
3. Toss the mushrooms in the butter, then dip them into the remaining spice blend, turning until coated.
4. Heat the oil in a large frying pan over a high heat. Fry the mushrooms for 3-4 mins until golden. Remove to a plate lined with kitchen paper.
5. Keeping the pan on the heat, stir in the flour with a wooden spoon, then add the diced tomatoes and a splash of water. Stir for 2 mins to make a relish; season with salt.
6. To assemble the buns, spread them with the relish; top with lettuce, sliced tomatoes, mushrooms, a few sliced pickles and a drizzle of remoulade.

Recipe taken from: www.ocado.com

These recipes will surely save you on some time while also satisfying the whole family.

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