These sushi sandwiches layer seasoned rice, crunchy vegetables and creamy tuna between sheets of nori for an easy handheld meal that’s packed with flavour.
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These quick and easy corn and zucchini fritters are a simple, budget-friendly option made with just a handful of everyday ingredients.
These speedy pineapple muffins are a simple, budget-friendly treat that combine pantry staples with juicy canned pineapple for a naturally sweet, tropical flavour.
A quick and budget-friendly meal, this fish curry combines tender white fish with garlic, onion and curry spices, simmered alongside a generous mix of frozen vegetables.
A quick, easy and healthy meal, this chicken stir-fry combines tender chicken with garlic, onion and a mix of vegetables, all cooked in a simple soy sauce for a savoury, satisfying dish.
A simple, budget-friendly meal made with pantry staples, this chickpea curry combines canned chickpeas, tomatoes and curry spices with mixed vegetables for a hearty, plant-based dish.
Snack packs are a great opportunity to provide healthy snacks to students and staff. They can be eaten on the run (i.e., playground duty) and can offer busy parents an excellent brain break alternative. Using a variety of vegetables and colours makes the snack packs look appealing. Prepare in advance. Pending ingredients, snack packs can keep for several days.
A vibrant, wholesome meal packed with colour, texture and goodness in every bite. Filled with roasted seasonal vegetables, hearty grains, fresh salad leaves and chickpeas, this bowl is as satisfying as it is nutritious.
This Mexican Chicken Burrito Bowl is a fresh, flavour-packed option that’s perfect for busy school tuckshops. Tender seasoned chicken is served on a base of rice and topped with colourful veggies like corn, tomato and lettuce, with a sprinkle of cheese and a dollop of light sour cream or yoghurt.
It’s a balanced, satisfying meal that delivers plenty of protein and fibre to keep students fuelled for the afternoon – and it’s easy to prepare, portion and serve during the lunchtime rush.
A warm, satisfying favourite that’s packed with flavour and perfect for busy tuckshops. This Teriyaki Beef Bowl features lean beef mince cooked in a sweet teriyaki sauce, served over fluffy steamed rice and topped with a colourful mix of fresh vegetables like peas, capsicum and cucumber.
This recipe has been designed so that you can still provide a pasta menu options if you have issues with the delivery of fresh ingredients as all the ingredients are shelf stable.
Using both strawberries AND strawberry yoghurt gives these muffins such a great flavour.
A new summer favourite, I'd say!
A tasty veggie and chicken loaded pizza that can be made in advance and frozen.
A quick, easy, and tasty recipe with little handling time as the slow cooker is utilised!
This recipe was submitted for the 2025 Recipe of the Year by Nicola at Tannum Sands SS.
A delicious, simple lasagne packed with vegetables.
The recipe was submitted for the 2025 Recipe of the Year competition by Emma at Ipswich State High School.
A wonderfully, tantalising and terrific cheesy pasta dish that is delicious and nutritious.
A perfect winter warmer – baked potato loaded with fresh beef and vegetables.
A science-themed food experience for the kids. Watch your noodles change colour before your eyes!
A quick and simple Chicken Teriyaki Bowl that kids are sure to devour.
A belly-warming healthy choice meal. Fresh and delicious for our beautiful school children, teachers and family at home.
Quick, easy and fresh. Tailor ingredients based on preference and availability. Serve using a bento-style container assists with catering to neurodiverse preferences.
The rich flavours of this ragu will warm the tummies of students and teachers alike!
Use this dish as a base for burritos, enchiladas, quesadillas or even Mexe chicken burgers.
Thank you to our friends at QCWA Country Kitchens for this simple, yummy recipe. Always a favourite, these pizzas can be made in house, in advance, and in bulk.
This recipe was submitted by Ipswich State High School for the 2024 Recipe of the Year competition.