CCSP's Executive Director Cath Garrett-Jones teamed up with food presenter Jane de Graaff to make some videos for parents and carers on budget-friendly shopping, recipes and cooking tips to make your food dollar go further. 

We hope that this video, 'Lunchboxes don’t need to be a battlefield!', will help you prep a lunchbox that's quick and easy as well as delicious and nutritious.

As Jane says, 'Like any parent, I know the very real struggle of filling a lunchbox. The best advice I ever had came from a nutritionist who said that parents put too much pressure on themselves. There’s a lot for a lunchbox to compete with when kids have exciting things going on. So, just do your best and don’t stress about it.'

Watch out for some more great videos a bit later in the term on creating tasty budget-friendly meals for the whole family.

Food for Families Giveaway Kitchen Packs

As part of our Food for Families project for 2024, we're giving away 5 sets of adult/child CCSP aprons - as worn by Jane and Cath in the video! - as well as 10 beautiful Jane de Graaff kitchen linen sets that include an apron, tote bag, oven mitt, tea towels and fridge magnet.

How do I get a giveaway pack?

Good question!

Simply click the link to complete the form and the first 15 entries received will be posted out a fabulous kitchen linen giveaway pack! (Please note that this offer is not available to CCSP Council and Committee members.)

ENTRY FORM: Kitchen Linen Pack Giveaway

Make sure you include your name, email address, postal address and phone number, and let us know what you thought of the video! (We may use your feedback anonymous in future promotions.)

You can download the recipe for Jane's Lunchbox Bacon and Egg Slice Recipe

JANE'S LUNCHBOX BACON AND EGG SLICE

Ingredients

• 1 red onion, diced
• 1 carrot, grated
• handful of diced bacon pieces
• 4 small zucchini, grated
• 1 cup grated tasty cheese
• ⅔ cup self-raising flour
• ½ cup rice bran oil
• 4 large eggs, whisked

Method

1. Line a slice tin with overhanging baking paper and preheat your oven to 180°
2. Sauté the onion, carrot and bacon until the onion is translucent, the carrot is juicy and sweet and the bacon is browning. Allow the cooked veggies to cool a little so they don’t scramble the egg in the bowl.
3. In a large bowl mix together the grated zucchini, cheese, self-raising flour, rice bran oil and the whisked eggs. Then add the cooled bacon mix and stir through to combine.
4. Spread batter in the prepared tin and bake at 180°C for 30–35 minutes or until set and golden on top. Allow to cool, remove from tin and slice.

Note: Keeps for four days in the fridge.