Sunday, February 3, 2013

School Lunch Week 2!

Tuesday's Lunch all packed!

Well it is week 2 of back to school!! Which means a new Menu and with the success of the first week of school I am happy to say that my kids are loving all these great foods :D 
Now before we get started I just wanted to share with you this great After School snack I made for my kids today SO simple but so extremely delicious. We found the idea for Fruit Skewers in one of my old Super Food Ideas magazines and had to give it a go......I received lots of "Ooohs and Aaaahs" from the kids and even the Fiance when they saw what we had for snack time. We have Afternoon Snack every day after school and we try and have something different everyday. It could be yoghurt and fruit, an iceblock (on cold days), platter of deli meats and veg, pizza scrolls, sushi (the kids fave) or if they are extra lucky it could even be a chocolate donut......well we have to be naughty sometimes :P

Today's Fruit Skewers were super yummy just grab your favourite fruit and thread them on skewers and then to top it off we also had some sugar and spice yoghurt dip which was just 1/2 cup vanilla yoghurt mixed with a tablespoon of brown sugar and 1/2 teaspoon of cinnamon!! Yum Yum Yum!! These were all gone in just a few minutes!!

Ok enough about that.....Let's get back to this weeks menu: 

Monday: Peach - Berry Muffins - Jelly - Chicken Schnitzel Wraps (left over schnitzels from Sunday's dinner) 
Tuesday: Fruit Salad - Berry Muffins - Dried Fruit Pack - Ham & Salad Roll
Wednesday: Apple - Yoghurt - Grain Wave Chips - Ham & Salad Roll
Thursday: Fruit Salad - Veg & dip - Yoghurt - Fried Rice
Friday: Peach - Dried Fruit Pack - Grain Waves - Fried Rice

This week's recipe I am sharing will be the Fried Rice! I absolutely love this Fried Rice as it is but sometimes fro a change I add some prawns (my kids love love love prawns).

Fried Rice

2 eggs
1 large carrot, grated
100g snow peas, sliced
300g frozen corn kernels
4 green shallots, thinly sliced
3 cups cooked rice (1 cup of raw rice makes 3 cups cooked)
1 Tbsp light soy sauce
1 Tbsp tomato sauce

1. Beat the egg with a fork. Heat a wok or large frypan and grease with a little oil. Pour beaten egg into the heated wok to form an omelette. Cook until almost set then turn the egg over and cook the other side for 30 seconds. Remove omelette from wok, cool slightly then cut into small pieces.

2. Add the carrot and snow peas to the wok, stir fry for about 2 minutes. Add corn kernels, shallots, chopped omelette and cooked rice, continue stir-frying until ingredients are combined then mix the soy sauce and tomato sauce, stir in and heat through.

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