I’m a kids’ lunchbox pro – 5 easy packed lunch ideas that cost less than £1 for when school starts

WITH a bit of planning, school meals don’t have to be a chore when the kids go back.

The Lunchbox Mama by Rachel Stirling has ideas to make sure the grub you pack them off with is cost-effective, nutritious, delicious and filling.

Susie Lowe

The Lunchbox Mama by Rachel Stirling is filled with great lunchbox ideas[/caption]

Susie Lowe

We’ve picked five lunches from Rachel’s book that your child will love – each costing less than £1[/caption]

Rachel, says: “I want this book to be the resource I never had when I suddenly had to start producing packed lunches every morning.

“I felt the pressure to make my son a lunch that would fill him and fuel him for the afternoon, while also knowing that he was quite a fussy eater.

“Remember, when it comes to lunches at school, a jam sandwich in their tummies is better than a chicken sandwich that doesn’t get touched.

“Above all, kids need food in their bellies to thrive, play and learn.

“I like to use lunchboxes that have lots of sections so you can pack wet foods next to crunchy foods and nothing will leak.”

Natasha Harding picks five lunches from Rachel’s book that your child will love – each costing less than £1.

MONDAY – DIY FAJITA LUNCH

94p

THIS idea is perfect when you have leftover roast chicken or leftover fajita mix from the night before.

In fact, next time you make fajitas, why not put a little of the filling in a tub in the fridge there and then?

That way, you will have a super easy lunch ready to go in the morning.

YOU NEED:

OPTION 1

• 1 tortilla wrap
• Leftover fajita mix

OPTION 2

• 1 tortilla wrap
• Leftover roast chicken
• Red pepper

Optional: Mild peri-peri dipping sauce or peri-peri mayo.

A handful of your child’s favourite fruit, such as strawberries or blueberries, some slices of cucumber and cheese (either grated or sliced, depending on your child’s preference).

METHOD – OPTION 1: Use a circular cookie cutter to cut your tortilla wrap into smaller circles.

The size of cutter you will need will depend on the size of the section where you are going to pack them in your lunchbox.

Add your leftover fajita filler to another section of your lunchbox.

OPTION 2: If you have no leftover fajita mix, in a small bowl shred some leftover roast chicken and add a little mild peri-peri sauce or peri-peri mayo.

Mix until evenly coated. Add to another section of your lunchbox.

Thinly slice some red peppers and add to a third section.

For both options, show your child how they can fill their own mini wraps at lunchtime.

You will have packed carbs, protein and possibly veggies and dairy, too, so add some fruit and the job’s a good ’un.

TUESDAY – KIDDIE CHARCUTERIE

96p

KIDS love a “picky picnic” lunch and it is a great opportunity to use up whatever snacks you have lying around in the cupboards.

This kind of meal is best with a bento box that seals each section, or you need to aim for drier foods that will not leak on to other bits and make them soggy.

YOU NEED:

• Crackers
• Meat such as ham, leftover roast chicken or pepperoni
• Cheese (any they like, either in little cubes, or sliced for crackers, or perhaps cut into a couple of star shapes to make it look extra fun and fancy in their lunchbox)
• Fruits (peeled satsumas, berries or dried apricots are good examples)
• Veggies (carrot sticks, cucumber or sliced peppers)
• Olives (make sure they are de-stoned and cut in half if needed) – or grapes work well here if they will not eat olives
• Any dips they like, such as hummus
• Snacky treats such as pretzels or a biscuit

METHOD: Fill up each compartment in your child’s lunchbox with the crackers, meats, cheeses, fruit and vegetables, along with any snacks and dips to go with them.

WEDNESDAY – MEGA SANDWICH SWIRLS

99p

THESE sandwich swirls are a fun twist on normal sandwiches and work well for bigger appetites.

They are easy to make and look great in your little one’s lunchbox.

YOU NEED:

• 2 slices of bread
• Your chosen sandwich filler such as grated cheese and/or ham
• Their favourite/most tolerated veggies or fruits, some savoury (veggie ideally) crisps and a sweet treat such as some biscuits

METHOD: Remove all crusts if needed or, if not, just the top crust of each slice.

Place the top edges together, overlapping by about a couple of centimetres.

Roll the bread all flat, while squashing the overlap to seal the two slices together as one extra long roll.

Add your filling. Roll from one short end, all the way to the other.

Cut into three to four slices for extra large, chunky sandwich swirls if your kids have big appetites.

If you have got a hungry sandwich eater, chances are you have managed a good couple of food groups in the sandwich swirls.

Add some fruit, veggies and treats to your lunchbox and you are done.

THURSDAY – PANCAKE LUNCHABLES

96p

IF you make palm-sized pancakes for breakfast, you can use leftover batter to make smaller ones – around 4cm – and cool them to serve that day.

If you run out of time, save the batter in the fridge and fry them up later.

Cooked pancakes can be frozen and packed straight from the freezer.

YOU NEED:

• 150g self-raising flour
• 1 tsp baking powder
• 150ml milk
• 1 egg (large is best, but medium is fine)

METHOD: Whisk the flour and baking powder together in a small mixing bowl.

Measure out your milk into a jug then add the egg. Whisk these together.

Pour the wet mix into the dry and whisk together until smooth and your batter has no visible lumps.

Heat a non-stick frying pan over a medium/high heat and let the pan get hot for a minute or so.

Add a little butter or oil and spread it around the surface, then pour small circles of batter into the pan. Fry for a minute or so.

When the edges begin to look cooked, peek underneath to check they are lightly browned.

Flip over and cook the other sides for another minute before tipping on to a rack to cool before packing.

These pancakes count just as the carbs section of your checklist.

But you can think of them as little vehicles for other toppings – like a cracker – and pack with some sliced cheese or small pieces of meat.

Add in some berries, veggies and biscuits.

FRIDAY – SAUSAGE ROLL-UPS

94p

PERFECT with leftover bangers or pre-cooked cocktail sausages from the supermarket.

Remember that sausages can be a choking hazard for younger children.

So if you are in any doubt, slice sausages lengthways before rolling in bread.

They look the same but are safer, especially at school when the kids are eating while chatting or laughing with their friends.

YOU NEED:

• 1 or 2 slices of bread
• Cooked and cooled sausages (fat ones, chipolatas, veggie sausages)
• Handful of fruit and veg such as berries, cucumber and carrot sticks.
• If there is enough room, add in some dairy too – either cheese or yoghurt works well.

METHOD: Remove crusts from the bread (if needed).

If using leftover sausages – place one sausage at the bottom of the bread slice and tightly roll them together all the way up.

Either keep whole and secure with a food pick, or cut into smaller chunks or slices, as pictured.

If using cocktail sausages – cut your bread into thirds, crustless works best here, going from top to bottom (not side to side), giving you three long strips.

Put one sausage at the bottom of each strip and roll up. Secure with a food pick.

Fill the remaining compartments in your child’s lunchbox with fruit and vegetables.