Stuck for Ideas for Alert Level 3 lunches ?

Having our kids at home is a time to be treasured but feeling like we’re always cooking can wear a bit thin even for us who do it for a living.   Here are some easy ways to help.  

• Pasta Bake – Macaroni Cheese / Chicken or Tuna, Broccoli and Tomato / Bacon, Pumpkin and Pesto. COOK, COOL, CUT and FREEZE ready to defrost and reheat to serve when needed.

• Got wraps or flatbreads in the pantry – build your own pizza or quesadilla.

• Pastry fold-overs – Cut pre rolled frozen flakey pastry into a square, fill with any combination you have, fold over and bake at 200 degrees for around 15mins or until pastry is cooked thorugh. Ham and Cheese / Spinach and Salami / Caramelised Onion and Pesto or just simple Cheese and Tomato

• Vegetable Corn Fritters – a great way to include a ton of vegetables into your lunch. Grate 500g of vegetables (kumara, courgette, spinach, pumpkin, potato, carrot – whatever you have) Whisk together 2 eggs and 120ml milk together, gradually whisk in 100g self raising flour until smooth and combined. Stir through 400g tin of drained corn kernals and grated vegetables of your choice. Cook in frying pan over a medium high heat for approx 3 mins each side. Can be made ahead of time and reheated or double the recipe and freeze extras for a later date.

• Pre Cook a batch of Mince Sauce and freeze in portions. Defrost when needed for a whole range of options. Tacos / Spaghetti Bolognaise / Enchaladas / Stuffed baked Potato topped with Mince / Mince on Toast / Curry mince on Rice.

• Extended Instant Noodles – add left overs from last night roast or dinner to make a more nutritious lunch. Roast Chicken and Vegetables / Bacon and Mushroom / Poached or scrambled egg.

• Fridge Forage Stir Fry – use all those little bits that are not enough on their own for a meal. Steam rice and stir-fry with fresh or frozen vegetables, frankfurters, chicken, beef or egg omelette. Season with Soy Sauce.

• Bacon and Egg Sandwich – always a winner.