Mission Nutrition: Lunchbox recipes for back to school

Ingredients:

• 250g cottage cheese
• 2 tsp Marmite or Vegemite
• 1/3 cup oil
• 4 large or 5 medium eggs, beaten
• 2 cups rolled oats
• 2 tsp dried sage
• 2sp reduced-salt soy sauce
• 1 onion, finely chopped
• Freshly ground black pepper

How to make:

1. Preheat oven to 160C. Grease and line a 21cm x 11cm loaf tin
2. Place cottage cheese in a large mixing bowl. Stir through Marmite or Vegemite until it is evenly distributed
3. Add the remaining ingredients and mix together
4. Spoon the mixture into the prepared tin. Bake for 40-45 minutes or until firm to the touch
5. Allow to cool, then slice and serve. Enjoy a slice or two with a large salad

Veg it up! Add a grated carrot and courgette to boost the veggies in this recipe. It can be stored in the fridge for 1-2 days

These have been such a great hit with my family and friends and I've been asked many times by you to divulge the secret so you can now make your own.  These are a delicious healthy snack for entertaining, school lunches, or a yummy morning/afternoon snack.

Ingredients: (serves 32)

• 2 cups oats
• ½ cup wholemeal flour or oat flour (oats blended in a food processor until flour consistency)
• ¼ cup desiccated coconut
• ¼ cup sultanas
• ¼ cup dried cranberries
• ¼ cup pumpkin seeds
• ¼ cup sunflower seeds
• 2 tbsp linseeds or sesame seeds
• ¼ cup chopped walnuts
• 1/3 cup oil
• 1/3 cup honey
• ½ cup smooth peanut butter
• 1 large egg

How it is made:

1. Pre heat oven to 180 degrees and line a square baking tray (9x9inches) with grease proof paper and run lightly with oil
2. In a bowl place all the dry ingredients and mix together
3. Place oil, honey and peanut butter into a sauce pan – over a low heat melt together
4. Pour the liquid into the dry ingredients and stir well
5. Add beaten egg to the mixture and stir together
6. Transfer the mixture into a greased baking tray and firmly push down into the tray with a spatula
7. Bake for 10-15 minutes or until golden brown
8. Allow to cool for a few minutes in the tin and then cut into small squares
9. Leave to cool completely and then remove from the tin
10. Store in an air tight container

Adapt it:

1. Swap the walnuts for hazelnuts, cashews, peanuts, or any nuts you like! Same with the seeds, use whatever you have in or prefer.
2. You can make these into muesli bars too!

Nutritional Information/serve

1. KJ = 449
2. Carbs = 9g
3. Protein = 3g
4. Fat = 6g
5. Fibre = 1g

I happened to have excessive amounts of eggs in the fridge so decided to whip up a batch of these for my little ones' lunch boxes!

Ingredients: (makes 24 muffin sized frittatas)

• 6 beaten eggs
• 5 cups defrosted peas/corn
• 95g SR flour
• 3/4 cup milk
• 3/4 cup grated cheese

How to make:

1. Mix all the ingredients together in a bowl and place into muffin cases in a muffin tin
2. Bake for 10ish mins or until golden brown at 180 degrees