One of the simplest ways to give your children variety in their lunch box is to turn your dinner meals into lunches. If you want to know more about this, you may wish to check out my post Cook One Dinner, Make 3 Lunches.
Here I share with you how I turn left over roast meat & vegetables into a Roast Dinner Rice Slice that can be packed into the lunch box. If you add something as a side such as a great garden salad, steamed greens or even some Kale Chips, then you could even make it as another dinner meal.
This recipe is modelled off a Zucchini & Bacon Slice recipe I use to make from The Organised Housewife. I needed to make it gluten free and I wanted to find another way to use my leftover roast dinner so I just started to play around and this recipe was born (after a few iterations).
Note – in this recipe, I used diced vegetables but if you are just starting to get your children into eating more vegetables, you may prefer to peel and grate the vegetables so they are less noticeable.
- 1-2 cups left over roast meat – diced
- 1-2 cups left over roast vegetables – cut into chunks
- 1 clove crushed garlic
- 1 small onion diced (I use red onion because it gives it a sweeter flavour but brown is good too)
- 1 zucchini diced
- 1 carrot diced
- 4 large eggs (organic or free range are best)
- 1/2 cup milk
- 1/2 cup natural yoghurt
- 2 tblspn chia seeds (optional but I add for boost in protein, fibre & Omega 3’s)
- 1/2 cup grated tasty cheese
- 1 cup cooked brown rice
- Salt & Pepper or Herbamere to taste
- extra 1/4 cup grated tasty cheese to sprinkle on the top
- Pre-heat your oven to 180 Degrees & line a large pyrex dish or pan with baking paper
- Whisk eggs
- Mix milk, yoghurt, cheese and chia seeds with the eggs
- Add rice to this mixture and combine well
- Add in garlic, onion, zucchini, carrot and mix well
- Add roast meat & roast vegetables combine well – this will be a thick mixture but still wet
- Pour mixture into your prepared dish and smooth out so it’s an even thickness throughout
- Sprinkle with extra cheese
- Bake for 45 minutes (or until a beautiful golden colour on top – check it is ready by sticking a skewer in. If it comes out clean, it’s ready)
- Let it rest for 5-10 minutes before cutting.
This can be cut into whatever sized slices you like. For the lunch box and ease of eating, I cut it into finger sized slices.