Best Lunch Box Fillers Carrot Stix Recipes
LUNCH BOX FILLERS - CARROT STIX
More for reference than culinary flair. I put these in my lunch box every day. I like to change the dip occasionally. I'll be adding more ideas for dressing as I find them.
Provided by PinkCherryBlossom
Categories Lunch/Snacks
Time 5m
Yield 1 serving(s)
Number Of Ingredients 2
Steps:
- Depending on the state of the carrots either peel them or scrub them.
- Slice the carrots into batons. For a fun idea to make kids eat their veggies use mini cookie cutters to cut out shapes from thin discs of carrots.
- Place the sweet chilli sauce in a small container and the carrots in the lunchbox.
- Eat at some point.
Nutrition Facts : Calories 87.1, Fat 1.5, SaturatedFat 0.5, Cholesterol 2.2, Sodium 287.8, Carbohydrate 16.9, Fiber 4.4, Sugar 6.4, Protein 2.5
LUNCH BOX CHICKEN WRAP
This lunchbox-friendly wrap is a tasty way to use leftover chicken and get kids to eat more veggies. Using colorful, thin strips of vegetables adds visual interest when the wrap is cut into slices. Suddenly spinach is too pretty to refuse. -Taste of Home Test Kitchen
Provided by Taste of Home
Categories Lunch
Time 10m
Yield 1 serving.
Number Of Ingredients 6
Steps:
- Spread hummus over tortilla; top with spinach. Place chicken, carrot and red pepper in a row near center of tortilla; roll up tightly. If desired, cut crosswise into slices. Wrap securely or pack in an airtight container; refrigerate until serving.
Nutrition Facts : Calories 324 calories, Fat 10g fat (1g saturated fat), Cholesterol 36mg cholesterol, Sodium 441mg sodium, Carbohydrate 35g carbohydrate (3g sugars, Fiber 7g fiber), Protein 23g protein. Diabetic Exchanges
SUNNY CARROT STICKS
Place 1 in. of water and carrots in a (large / small) skillet; bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until crisp-tender.-Wendy Masters, Grand Valley, Ontario
Provided by Taste of Home
Categories Side Dishes
Time 20m
Yield 4 servings.
Number Of Ingredients 5
Steps:
- Place 1 in. of water and carrots in a large saucepan; bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until tender., Meanwhile, in another saucepan, combine brown sugar and cornstarch. Stir in orange juice until smooth. Bring to a boil; cook and stir for 2 minutes or until thickened and bubbly. Stir in butter. Drain carrots; drizzle with orange juice mixture; toss to coat.
Nutrition Facts : Calories 121 calories, Fat 6g fat (4g saturated fat), Cholesterol 15mg cholesterol, Sodium 99mg sodium, Carbohydrate 17g carbohydrate (12g sugars, Fiber 3g fiber), Protein 1g protein.
LUNCH BOX FILLERS - TIFFIN EGGS
These are a vegetarian version of Scotch eggs. Originally the eggs are encased within sausage meat in this version they are cased in breadcrumbs and carrots. They will keep in the fridge for a couple of days. From the BBC
Provided by PinkCherryBlossom
Categories Potluck
Time 40m
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- Put 6 of the eggs in a pan of cold water and bring to the boil. Boil for 5 minutes, then cool quickly in cold water. Carefully shell.
- While the eggs are cooling, heat the oil, fry the onion for 5 minutes, then add the carrot and cook for 10 minutes more until soft. Stir in the curry paste and fry for a few minutes more. Stir in the bread, then, when the mixture is cool, beat the remaining egg and stir in with seasoning to make a paste.
- Divide the mixture into 6 and flatten with your hands (wetting them makes this a bit easier), then use to wrap round each egg - the mixture will seal well as you press it together. Roll in the cashews and chill until ready to cook. The prepared eggs can be kept in the fridge overnight.
- Heat oven to 190°C/fan 170°C/gas 5, then bake the eggs for 15-20 minutes Cool for 5 minutes, then carefully cut in half using a very sharp knife.
- Serve with a bowl of mango chutney and a salad to make a main meal if desired.
Nutrition Facts : Calories 370.5, Fat 18.9, SaturatedFat 4.2, Cholesterol 246.8, Sodium 476.6, Carbohydrate 36.3, Fiber 3.7, Sugar 6.4, Protein 14.7
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