Episode One: Lunchbox Magic
Recipe One
Mexican Layer Dip with Tortilla Chips
Dive into the bold flavours of Mexico with this crowd-pleasing Mexican Layer Dip with Tortilla Chips! Perfect for lunchboxes, parties, or casual snacking, this vibrant dip layers creamy guacamole, seasoned sour cream, and hearty beans, all topped with a zesty fresh salsa and gooey melted cheese. Paired with crispy, homemade tortilla chips, this dish is a colorful and delicious way to elevate any meal or gathering
Click play below to watch Steph make the recipe
Ingredients:
3 large ripe avocados
1 lemon (juice)
2 x New Season 450g tins kidney beans, drained and rinsed
600ml Farmdale sour cream
1 El Toro Taco seasoning sachet (or homemade mix – see below)
1 punnet The Good Stuff cherry tomatoes
½ small The Good Stuff small red onion
½ bunch The Good Stuff fresh coriander
1 large handful of Westacre Dairy Shredded Cheese
Stone Mill Salt and cracked Black Pepper to taste
1 packet large Bakers LIfe White Wraps
The Olive Tree Olive Oil to spray
Homemade Taco Seasoning:
1 tbsp Stone Mill paprika
1 tbsp Stone Millcumin
½ tbspStone Mill smoked paprika
½ tsp Stone Mill chili powder (optional)
1 tsp Stone Mill garlic powder
1 tsp Stone Millonion powder
½ tspStone Mill black pepper
Method
Prepare the Layers:
Mash avocados with lemon juice, salt, and pepper in a bowl. Optionally, use guacamole dip.
Mix the taco seasoning into the sour cream until well combined.
Create a fresh salsa by slicing cherry tomatoes, finely dicing red onion, chopping coriander, and mixing with salt and pepper.
Assemble the Dip:
Layer the ingredients in a dish:
Spread kidney beans evenly on the bottom.
Top with guacamole.
Add a layer of seasoned sour cream.
Sprinkle shredded cheese.
Garnish with fresh salsa.
Cover and refrigerate for at least 30 minutes to enhance flavor.
Make the Tortilla Chips:
Slice tortillas into triangles (like pizza slices).
Toss with olive oil and salt.
Air-fry in batches at 180°C for 3–5 minutes, shaking halfway through.
Serve:
Transport chips in an airtight container and serve alongside the chilled dip.
Recipe Two
Sausage Roll Scrolls
Transform classic sausage rolls into delightful Sausage Roll Scrolls—a perfect addition to lunchboxes or snack time! These golden, flaky pinwheels are filled with flavorful beef sausage, fresh zucchini, and carrot, seasoned to perfection with garlic and smoked paprika. Topped with melted cheese and rolled into scrolls, they’re as fun to eat as they are to bake. Easy to make and irresistibly tasty, these scrolls are a wholesome, portable snack for busy days or family gatherings.
Click play below to watch Steph make the recipe
Ingredients:
1 packet of Specially Selected gourmet beef sausages
2 sheets Elmsbury Puff Pastry (partially thawed)
1 small carrot
1 small zucchini
1 tbsp Stone Mill crushed garlic
1 tsp Stone Mill smoked paprika
1 tsp Stone Mill salt
½ tsp Stone Mill pepper
Colway BBQ or Tomato sauce
Large handful of grated Westacre Mexican cheese
Confidence Paper towel
Method
Prepare the Filling:
Preheat oven to 190°C.
Remove sausage casings and place the mince in a bowl.
Mix in garlic, smoked paprika, salt, and pepper.
Grate zucchini and carrot, then combine with sausage mince using a fork or food processor.
Assemble the Scrolls:
Lay two puff pastry sheets side by side, slightly overlapping. Seal the overlap by pressing with a fork vertically.
Spread the mince and vegetable mixture evenly across the pastry.
Sprinkle grated cheese over the mixture.
Roll the pastry tightly into a log shape. If too soft, freeze for 10–15 minutes to firm up.
Slice and Bake:
Slice the log into eight even scrolls using a sharp knife. (If cutting is messy, freeze slightly beforehand.)
Place the scrolls on a baking tray.
Bake for 20–25 minutes until the pastry is golden and cooked through.
Recipe Three
Sushi Sandwich with Airfryer Teriyaki Chicken
Elevate your lunch game with this delicious Sushi Sandwich with Airfryer Teriyaki Chicken. Packed with flavorful marinated chicken, creamy avocado, crunchy veggies, and perfectly seasoned sushi rice, this creative twist on sushi rolls combines taste and convenience. Wrapped in nori for easy handling, these square-shaped sandwiches are as portable as they are visually stunning. Whether for a quick lunch or a fun family meal, these sushi sandwiches are sure to impress!
Click play below to watch Steph make the recipe
Ingredients:
3 Willowton skinless, boneless chicken thighs
1 cup sushi rice
1 tbsp Remano white wine vinegar
150ml Colway Teriyaki sauce
1 avocado
1 Lebanese cucumber
1 carrot
Colway mayonnaise
6 nori sheets
Method
Prepare the Chicken:
Marinate chicken thighs in teriyaki sauce inside a large zip-lock bag for at least 3 hours (or as long as possible—minimum 30 minutes).
Cook in an air fryer at 200°C for 10–12 minutes, flipping halfway through. Let rest, then slice into bite-sized pieces.
Cook the Rice:
Prepare sushi rice according to packet instructions, adding water, white wine vinegar, and salt.
Prepare the Veggies:
Slice avocado lengthwise after removing the skin and seed.
Peel and julienne the carrot and cucumber into thin matchstick-sized pieces.
Assemble the Sushi Sandwich:
Lay one nori sheet flat on a surface. Using scissors, make a vertical cut from the bottom center up to the middle of the sheet.
Arrange fillings in the quadrants:
Rice and mayonnaise
Chicken
Avocado
Carrot and cucumber
Fold counterclockwise, starting with the rice and mayonnaise corner, to form a compact square sandwich.
That’s a Wrap for This Week’s Lunchbox Magic!
And there you have it—three simple, delicious, and budget-friendly recipes to transform your lunch game! Whether it’s the vibrant Mexican Layer Dip, the flaky Sausage Roll Scrolls, or the unique Sushi Sandwiches, these ideas are perfect for busy days and satisfying cravings.
Tune in next week for more creative recipes and tips to keep your meals exciting, affordable, and oh-so-tasty. Don’t forget to share your creations with us and tag #FrugalFoodie to show off your Lunchbox Magic!