Five din­ner­time meals that can dou­ble up as school lunches.

Our food editor has de­signed five din­ner­time meals than can eas­ily be re­pur­posed for school lunches MEX­I­CAN MEAT­BALL SUBS

Sunday Herald Sun - Stellar - - Contents -

Meat­balls for din­ner be­come subs for lunch SERVES 4- 6

Re­serve 1 tsp taco sea­son­ing, then com­bine re­main­ing with minces, egg, bread­crumbs, pars­ley and sea­son. Form into meat­balls us­ing 1 tbs mix­ture and chill for 30 min­utes. Heat 2 tbs oil in a large fry­pan over medium-high heat. Add half the meat­balls and cook for 8-10 min­utes, turn­ing, un­til cooked through. Re­peat with re­main­ing balls and oil. Wipe pan clean and add 2 tbs oil, onion and cap­sicum, sea­son and cook for 3-4 min­utes un­til soft­ened. Add the re­served taco sea­son­ing, gar­lic and black beans and cook for 1 minute un­til fra­grant. Add the chopped toma­toes and 1/2 cup (125ml) wa­ter, and bring to a sim­mer. Re­turn the meat­balls to the mix­ture and cook for a fur­ther 3-4 min­utes. Set aside 8 meat­balls, some sauce and re­main­ing in­gre­di­ents for the subs for lunch. Serve meat­balls for din­ner with av­o­cado, co­rian­der, lime and sour cream. For the lunch boxes, slice open the din­ner rolls then add the meat­balls and sauce. Driz­zle a lit­tle lime over the av­o­cado so it doesn’t go brown, then add to rolls with co­rian­der.

NU­TRI­TION (LUNCH) 37G PRT • 7G SAT FAT • 28G CARB • 6G SUG­ARS • 810MG SODIUM • 495 CAL (2080KJ)

WAR­REN MEN­DES

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