Dear Parent/Carer. Attached to this letter are some ideas of packed lunches for your child
|
|
- Merilyn Pearson
- 6 years ago
- Views:
Transcription
1 School Food Trust Geraldine Hall Suite Moorfoot Sheffield S1 4PQ T F March 2010 Dear Parent/Carer Attached to this letter are some ideas of packed lunches for your child The School Food Trust has been set up to improve the food children eat in schools. Since 2005, we have been helpin schools and caterers to introduce the Government s mandatory food and nutrient-based standards. These standards make sure that children have access to a healthy and tasty school lunch. On averae, school lunches contain the riht levels of enery and nutrients required by children for healthy rowth and development. By encourain your child to eat school lunches you can now be sure that they have access to varied, tasty, well-balanced meals. Many schools, in consultation with parents and pupils, have introduced a packed lunch policy to support the introduction of healthier school lunches. Lots of parents tell us they are not sure which foods they can include to ensure that their child s lunch box is healthy and nutritionally balanced. The School Food Trust have developed three different packed lunch menus for primary school aed children with tried and tested recipes that meet the same nutrient-based standards as school lunches. These 3-week packed lunch menus require a bit more work than typical packed lunches. This is because a rane of foods are required to ensure that they are nutritionally balanced. If it all seems like too much work why not rethink school lunches. Some children can be fussy eaters, and your child may overcome some of his or her dislikes just by eatin a school lunch with their friends and tryin new foods toether. This may be a ood way of ensurin that your child has a healthy meal which may impact on their behaviour and concentration in the classroom. If you are still not sure your child will like school meals or if you are concerned about the quality of school lunches talk to your school about oin in to try the food for yourself most schools and caterers welcome parents to tastin sessions and appreciate their feedback. The School Food Trust has developed many resources for schools and caterers to help them introduce healthier school meals. Please encourae them to et in touch with us at info@sft.si.ov.uk or by telephone on We hope you find these packed lunch menus helpful. Best wishes Judy Haradon Chief Executive
2 Low effort packed lunch menu for parents and carers of primary aed children Three week menu cycle compliant with the final food-based and nutrient-based standards Week 1 Main course Dessert Drink Price Guide Time in advance Monday Tuesday Salmon and cucumber Best of Both TM roll 3 cherry tomatoes Mixed bean salad with nutty salad toppin ** in a wholemeal pitta bread Slice of parkin cake 1 Apple Fruit fromae frais Time niht before / on mornin Recipes included in menu cycle Mixed bean salad with nutty salad toppin ** in a wholemeal pitta bread Potato salad with roast chicken slices Wednesday Thursday Friday Cucumber chunks (2.5cm) Roast beef and baby spinach sandwich Red pepper strips (1/4 pepper) Crustless veetable quiche Carrot sticks (1/2 a peeled carrot) Potato salad with roast chicken slices Celery sticks (1 trimmed stick) 1 Banana Fresh fruit salad (half a tub, purchased) Slice of uniced fruit cake 1 Pear Pot of low fat rice puddin 3 dried apricots drink* (200ml) Equipment needed Insulated lunch box Freezer pads * drinks should contain at least 90% low fat milk, and less than 5% added suar or honey ** Alleren alert contains sesame or nuts 1
3 Week 2 Main course Dessert Drink Price Guide Time in advance Monday Tuesday Wednesday Thursday Sliced beef, couscous salad and watercress 3 cherry tomatoes Roast chicken and lettuce sandwich Celery sticks (1 trimmed stick) Cheddar cheese and reduced calorie coleslaw roll Peanuts and raisins** Falafel (3), hummus spread** and reen salad leaves in a pitta bread Chelsea bun 1 Kiwi fruit Low fat fruit yohurt 1 Pear Slice of malt loaf Banana Fruit flapjack Time niht before / on mornin Recipes included in menu cycle Sliced beef, couscous salad and watercress Equipment needed Insulated lunch box Freezer pads Friday Red pepper strips (1/4 pepper) Chicken drumstick and a pot of pasta salad Carrot sticks (1/2 a peeled carrot) 1 Apple Strawberry trifle 2 Clementines * drinks should contain at least 90% low fat milk, and less than 5% added suar or honey ** Alleren alert contains sesame or nuts 2
4 Week 3 Main course Dessert Drink Price Guide Time in advance Monday Tuesday Roast pork and apple sandwich Celery sticks (1 trimmed stick) Chicken tikka, mixed salad leaves and natural yohurt in a wrap Crème caramel Grapes (handful) Blueberry muffin Time niht before / on mornin Recipes included in menu cycle Boiled e, canned potatoes and baby spinach in natural yohurt dressin Wednesday Thursday 3 cherry tomatoes Layered tuna pasta salad Yellow pepper strips (1/4 pepper) Reduced fat hummus** and cucumber in a bread roll 1 Banana Low fat fruit yohurt 2 dried fis Chelsea bun Equipment needed Insulated lunch box Freezer pads Friday 3 cherry tomatoes Boiled e, canned potatoes, baby spinach in natural yohurt dressin 2 Clementines Apple Carrot sticks (1/2 a peeled carrot) Peanuts and raisins** * drinks should contain at least 90% low fat milk, and less than 5% added suar or honey ** Alleren alert contains sesame or nuts 3
5 Low effort packed lunch menu Three week menu cycle compliant with the final food-based and nutrient-based standards Time Guide: Time estimates in advance include time to cook meat and bake desserts Time estimates for the niht before/mornin include time to prepare salads and sandwiches A little time (15 utes or less) More time (16 to 30 utes) A lot of time (31 utes or more) Price Guide: A little cost (1.50 or below) Similar cost to a school meal (1.51 to 2.00) Costs more than a school meal (2.01 or more) Please refer to individual purchased products for alleren information, and ensure all products stored accordin to manufacturer s instructions Nutrient content of averae lunch Nutrient-based standard for primary school lunches Enery kcal Fat Nutrient content of low effort 3 week packed lunch menu cycle Nutrient content equates to an averae lunch within the 3 week cycle Saturated fat Carbohydrate NMES Fibre Protein Iron m Calcium m Vita A u Folate u Vita C m Sodium * m /- 5% 20.6 max 6.5 max max 4.2 Standard met? Max Zin c m 2.5 * Sodium levels assume home cooked meat 4
6 Mixed bean salad with nutty salad toppin in a wholemeal pitta bread ** Alleren alert contains sesame or nuts INGREDIENTS Mixed bean salad, canned, drained Flaked almonds Sesame seeds Sunflower seeds Wholemeal pitta (1) Weihts / Units Metric Method 1. Split the wholemeal pitta, and spoon in the drain mixed bean salad. 2. Sprinkle the seeds on top of the mixed beans. Notes 1 servin 155 servin Potato salad with roast chicken INGREDIENTS New potatoes, canned in unsalted water, drained Yohurt, low fat, plain Roast chicken slices Sprin onion Parsley, fresh Weihts / Units Metric Method Drain the canned new potatoes, rouhly chop and mix with the natural yohurt Slice the roast chicken, finely slice the sprin onion. Mix into the potato salad Sprinkle with chopped fresh parsley. Notes 1 servin 200 servin 5
7 Sliced beef, couscous salad and watercress INGREDIENTS Couscous, raw Boilin water Mixed peppers, diced Lemon juice Olive oil Parsley, fresh Black pepper Sliced beef, cut into 3 strips cress, fresh Weihts / Units Metric ml 60 (1/3 of a pepper) 10 (2 teaspoons) 10ml 3 (3 spris) 2 (1 teaspoon) Method Cook the couscous accordin to packet direction, by addin boilin water Add the diced peppers, lemon juice, olive oil, parsley and black pepper and mix to combine Place a spoonful of couscous onto each of the 3 strips of beef and roll tihtly Serve with watercress Notes 2 servins 260 servin Boiled e, canned potatoes and baby spinach in natural yohurt dressin INGREDIENTS E (1), medium New potatoes, canned in unsalted water, drained Yohurt, plain, low fat Baby spinach leaves Weihts / Units Metric (3/4 tablespoon) 5 Method 1. Simmer the e in boilin water for 8 utes, then place in cold water, and peel when cool. 2. Slice the e and place in a bowl with the drained, sliced potatoes. Add the yohurt to the bowl and mix to combine. 3. Serve with the baby spinach leaves. Notes 1 servin 195 servin 6
8 Composition of sandwiches, rolls and wraps assembled at home. Salmon and cucumber roll 40 steamed salmon, 4 slices of cucumber, 1 medium sized bread roll with a thin layer of low fat spread. Hummus and cucumber roll Alleren alert contains sesame or nuts 40/tablespoon of hummus, 4 slices of cucumber, 1 medium sized bread roll with a thin layer of low fat spread. Roast beef and baby spinach sandwich 36.5/3 slices of beef and a small handful of baby spinach on 2 slices of white bread (with added fibre) with a thin layer of low fat spread. Roast chicken and lettuce sandwich 40 of roast chicken and half a lare lettuce leaf on 2 slices of white bread (with added fibre) with a thin layer of low fat spread. Cheddar and coleslaw sandwich 25 of cheddar and 45 of coleslaw (with reduced calorie dressin) on 2 slices of white bread (with added fibre) with a thin layer of low fat spread. Falafel, hummus and salad pitta Alleren alert contains sesame or nuts 3 falafel balls 40/tablespoon of hummus and a handful of salad leaves in a wholemeal pitta. Roast pork and apple sandwich 50 of roast pork and a teaspoon of apple sauce on 2 slices of white bread (with added fibre). Chicken tikka salad and yohurt wrap 40 of chicken tikka, handful of reen salad and a tablespoon of natural yohurt, rolled up in a flour tortilla wrap. 7
Dear Parent/Carer. Attached to this letter are some ideas of packed lunches for your child
School Food Trust Geraldine Hall Suite Moorfoot Sheffield S1 4PQ T. 0844 800 9048 F. 0114 259 1291 E:info@sft.gsi.gov.uk www.schoolfoodtrust.org.uk March 2010 Dear Parent/Carer Attached to this letter
More informationFlavoured milk drink (200ml)* Water. Flavoured milk. Water. Water
Low cost packed lunch menu for parents and carers of primary aged children Three week menu cycle compliant with the final food-based and nutrient-based standards Week 1 Main course Dessert Drink Price
More informationDeanery C.E. Primary School. Good Practice Packed Lunch Guidelines
Deanery C.E. Primary School Good Practice Packed Lunch Guidelines Deanery Primary School Good Practice Packed Lunch Guidelines Overall Aim Of Our Guidelines To ensure that all packed lunches brought from
More informationRAVENSDALE PRIMARY SCHOOL. Working together to be the best we possibly can. Healthy Lunchboxes
RAVENSDALE PRIMARY SCHOOL Working together to be the best we possibly can Healthy Lunchboxes Healthier Lunchboxes Dear Parents We would like to share with you some recent advice from the government with
More informationExample one-week, spring summer. primary school lunch, cold provision menu. June 2014
Example one-week, spring summer primary school lunch, cold provision menu June 2014 This example, one-week, spring summer lunch menu for primary schools meets the current 1 and revised 2 school food standards,
More informationHEALTHY PACKED LUNCHES FOR YOUR CHILDREN
HEALTHY PACKED LUNCHES FOR YOUR CHILDREN The Importance of a Healthy Lunch Some five million children s lunchboxes are prepared in British homes every weekday, yet a Food Standards Agency survey revealed
More informationSchool Lunch Menu Compliance Report
. School Lunch Menu Compliance Report For St James C of E Primary School Prepared for: Karen Willis Prepared by: Dominic Green Catering Adviser Health Education Partnership 13 th December 2016 1 CONTENTS
More informationDRAFT spring/summer menu for early years settings in England
DRAFT spring/summer menu for early years settings in England Public Health England has asked the Children s Food Trust to develop a new set of three-week menus for early years settings in England, to reflect
More informationSchool Lunch Menu Compliance Report. Sebright Primary School and Daubeney Primary School. For
. School Lunch Menu Compliance Report For Sebright Primary School and Daubeney Primary School Prepared for: Janice Thomas Jatin Shamji Aleksandra Krause Prepared by: Dominic Green Catering Adviser Health
More informationMy Menu Planner Healthy eating just got easier.
My Menu Planner Healthy eating just got easier. Type 2 Diabetes Menu Plan- Female This menu is designed to help you prevent and manage type 2 diabetes. How to use this meal plan This meal plan is for general
More informationSchool Lunch Menu Compliance Report
. School Lunch Menu Compliance Report For Sebright Primary School and Daubeney Primary School Prepared for: Janice Thomas Prepared by: Dominic Green Catering Adviser Health Education Partnership 7 th July
More informationBeachwood KinderCare
WEEK #1 MONDAY TUESDAY WEDNESDAY THURSDAY FRIDAY (no grapes) Chicken & Cheese Quesadillas Steamed Corn Chilled Country Vegetable Soup+* Cornbread or Crackers BBQ Chicken Roasted Potato Wedge+ Steamed Mixed
More informationHealthy Eating & Food Policy
Healthy Eating & Food Policy Eat of the good things which we have provided for you. (Quran 2:172) Eat of what is lawful and wholesome on the earth. (Quran 2:168) Aim We are aware of the current situation
More informationNutritional Guidelines
Nutritional Guidelines Introduction The Food Standards Agency and the National Governors Association have produced guidance on food policy in schools. The new nutritional standards for school food are
More informationRecipe Book. Recipes suitable for children 1-10 years old. PediaSure is Food for Special Medical Purposes. To be used under medical supervision.
Recipe Book Recipes suitable for children 1-10 years old PediaSure is Food for Special Medical Purposes. To be used under medical supervision. INTRODUCTION A healthy diet for a child must be complete and
More informationHealthy Menu: 4 to 8 years. Calorific Requirement: 1,200 1,400 kcal
WEEK 1 MONDAY *T.V.C.: 1,361.5 kcal **16 % - 27% - 57% - Chocolate Cereals, 2.5 handfuls, 40 g TUESDAY *T.V.C.: 1,362.6 kcal **20% - 24% - 56% - Serrano Ham, 2 thin slices, 20 g - Ripe Tomato, for spreading,
More informationLunch Menu. Summer 2017
Lunch Menu Summer 2017 Girls LEAD 2017 Lunch Program Overview Week One Monday Day 1 Cheese and Veggie Wrap with Hummus Mexican Corn Salad Fruit Salad Tuesday Day 2 Tuna Wraps Tear-It-Up Romaine Salad with
More informationThis leaflet is available in large print upon request
Health alert! You do not need alcoholic drinks as part of your diet for good health. Alcohol also contains unseen calories that can lead to weight gain You do not need to have 1-2 drinks per day, but it
More informationCLASSIC July 5, 2013 MENU WEDNESDAY. MONDAY CHICKEN TOSTADAS Tomato Salsa and Fire Roasted Zucchini MEATBALL LETTUCE WRAPS.
CLASSIC July 5, 2013 PREP GUIDE WEDNESDAY MEAL #1 MEATBALL LETTUCE WRAPS ¼ red onion, finely chopped (about 1 Tablespoon) Peanut sauce MEAL #2 Pineapple broccoli slaw Bla ¼ red onion, finely chopped (about
More informationFOR ONE Fall/Winter Sample Plan
FOR ONE Fall/Winter Sample Plan PREP GUIDE MEAL #1 Cut fruit & vegetables: o ½ orange, peeled and chopped o 1 medium zucchini, sliced MEAL #2 1½ cups cooked brown rice prepared according to package directions
More informationHealthy Lunchboxes Practical tips for you and your children on how to prepare a healthy lunchbox
Healthy Lunchboxes Practical tips for you and your children on how to prepare a healthy lunchbox Good food habits set early in childhood can last a lifetime. Lunches provide around one third of our daily
More informationAre you packing a healthy lunch?
Are you packing a healthy lunch? Getting the balance right A packed lunch can make a valuable contribution to your child s diet and future health. It is important to include a balanced variety of foods
More informationCLASSIC April 24, 2015
CLASSIC April 24, 2015 PREP GUIDE MEAL #1 2 piece of fresh ginger, grated to yield 1 Tablespoon 4 clementines, peeled, small dice Make orange ginger glaze up to 2 days ahead *see Meal #1 for recipe MEAL
More informationLUNCH ASSESSMENT FINDINGS. World School Milk Day, September 2010
LUNCH ASSESSMENT FINDINGS World School Milk Day, September 2010 HEALTHY LUNCH = HEALTHY STUDENTS Young minds need good food to perform their best; healthy choices at lunch give children the energy and
More informationVegetarian and vegan diets: How to get the best nutrition
Vegetarian and vegan diets: How to get the best nutrition Introduction The term vegetarian can mean different things to different people. There are 3 main types of Vegetarian: Lacto-ovo vegetarians - exclude
More informationSALMON AND ASPARAGUS PASTA
SALMON AND ASPARAGUS PASTA RECIPE SERVES 4 100g Lindahls Kvarg Natural 2 Large skinless Salmon Fillets (cut into chunks) 125g Fine Asparagus 400ml Water 1 Fish Stock Cube 1 Onion (chopped) 1 Small Handful
More informationAre you packing a healthy lunch?
Are you packing a healthy lunch? Getting the balance right A packed lunch can make a valuable contribution to your child s diet and future health. It is important to include a balanced variety of foods
More informationVEGETARIAN Summer Sample Plan
VEGETARIAN Summer Sample Plan PREP GUIDE MEAL #1 Make shallot yogurt *see Meal #1 for recipe Cut vegetables: o 1 medium yellow onion, bite sized chunks o 2 green bell peppers, bite sized chunks o 4 zucchini/squash,
More informationReady to think outside the cake box?
Let s Celebrate! Ready to think outside the cake box? For more information on founder of Batter Up Kids Culinary Centers, Barbara Beery, visit www.batterupkids.com. And check out all three of Ms. Beery
More informationINTRODUCTION. We want the children that we serve to eat well in our dining rooms and perform well in their classrooms
INTRODUCTION At Holroyd Howe we wholeheartedly encourage the move towards a healthier lifestyle within our schools and as such, we ensure that the structure and content of all our menus promotes the wellbeing
More informationFeeding children aged 1-4 years. A guide for parents and carers
Feeding children aged 1-4 years A guide for parents and carers Feeding children aged 1-4 years Children aged 1-4 years are growing quickly and have high energy and nutrient requirements for their size.
More informationHEALTHY LUNCHBOXES. Practical tips for you and your children on how to prepare a healthy lunchbox
HEALTHY LUNCHBOXES Practical tips for you and your children on how to prepare a healthy lunchbox GOOD FOOD HABITS SET EARLY IN CHILDHOOD CAN LAST A LIFETIME. Lunches provide around one third of our daily
More information10 Meals for $50. ~Prep Once and Eat for a Week~ No time to prepare fresh meals?
CorePerformance.com Spring 2015 10 Meals for $50 ~Prep Once and Eat for a Week~ No time to prepare fresh meals? That s okay below we have a how-to-guide for preparing all your meals on the weekend and
More informationEating for Learning. Tips for Packing a Safe School Lunch
Eating for Learning Studies show that well-nourished children are able to concentrate longer and perform better at school. Children are ready to learn and are more alert when they eat a variety of healthy
More informationRecipes to tempt you and your toddler. by Ed Baines, TV chef and restaurant owner
Recipes to tempt you and your toddler by Ed Baines, TV chef and restaurant owner Foreword This book contains a selection of recipes I have specifically developed with the nutritional needs of toddlers
More informationmeat different with our family faves
meat different with our family faves Why not try less meat once a week? Risotto, burgers, curries and pasta can still be enjoyed, never compromising on taste or protein, and are sure to fill the biggest
More informationPortion Sizes for children aged 1-4 years
Portion Sizes for children aged 1-4 years Our portion size ranges can be used as a guide for giving your young child a well-balanced diet with a combination of foods and drinks from the five food groups.
More informationCLASSIC November 8 th, 2013
CLASSIC November 8 th, 2013 PREP GUIDE MEAL #1 Marinate steak for up to 24 hours * see Meal #1 for recipe Trim green beans MEAL #2 No prep tonight MEAL #3 Cut vegetables: o 1 medium yellow onion, cut into
More informationIntroduction. we want the children that we serve to eat well in our dining rooms and perform well in their classrooms
Introduction At Holroyd Howe we wholeheartedly encourage the move towards a healthier lifestyle within our schools and as such, we ensure that the structure and content of all our menus promotes the wellbeing
More informationMeal Plan - 6 months onwards
Meal Planners Meal Plan - 6 months onwards Week 1 First thing Breakfast Lunch Dinner Before bed Foods now included Day 1 Day 2 Day 3 Day 4 Day 5 Day 6 Day 7 Baby rice mixed with breast or Baby rice mixed
More informationCLASSIC June 5, 2015 MENU. MONDAY GRILLED CHICKEN WITH PESTO ROSSO Asparagus & Brown Rice
CLASSIC June 5, 2015 PREP GUIDE MEAL #1 Pesto rosso *see recipe below Marinate chicken up to 20 minutes * see Meal #1 for directions 5 cups cooked brown rice cooked according to package instructions (3
More informationSNACK Breadsticks, guacamole and cucumber and pepper sticks
SNACK Breadsticks, guacamole and cucumber and pepper sticks SNACK Breadsticks, guacamole and cucumber and pepper sticks Suggested portion sizes Breadsticks Guacamole Cucumber and pepper sticks Milk 1-4
More informationCLASSIC August 22, 2014
CLASSIC August 22, 2014 PREP GUIDE MEAL #1 Cut vegetables: o 1 medium yellow onion, chopped o 1 medium tomato, cut into small dice MEAL #2 Remove kernels from 1 ear of corn Cut vegetables: o 6 large cucumbers,
More informationMEAL Beef burger with green salad, and orange juice MEAL. Beef burger with green salad, and orange juice year olds.
Beef burger with green salad, and orange juice Beef burger with green salad, and orange juice Beef burger Burger bun Salad 90g 70g Beef burgers This recipe makes 4 portions of about 90g. 1 tablespoon olive
More informationCLASSIC September 27, 2013
CLASSIC September 27, 2013 PREP GUIDE MEAL #1 WEDNESDAY 3 Make Kebab meat *see Meal #1 for recipe MEATBALL LETTUCE WRAPS Cut vegetables: Peanut sauce o 1 onion, very finely chopped or grated Pineapple
More informationTotalCare ENERGY A Medically Supervised Weightloss Clinic
Caprese Pizzette Serves: 4; 1 piece servins TotalCare ENERGY A quick, healthy alternative to pizza that the whole family will enjoy. 1 (4 oz.) or 2 (2 oz.) whole wheat flatbreads 2/3 cup lihtly packed
More informationCLASSIC MENU MENU. FLANK STEAK CHIMICHURRI Brown Rice & Charred Peppers. GRILLED CITRUS SHRIMP White Bean Mash & Asparagus
CLASSIC MENU PREP GUIDE MEAL #1 3 cups cooked brown rice prepared according to package directions Cut fruits & vegetables: o ½ yellow onion, grated o 4 red bell peppers, cut into quarters and seeded o
More information-A Note about our Menus- (W/G)- Wheat and Gluten (D)- Dairy (E)- Eggs (F)- Fish
-A Note about our Menus- All meals and desserts are prepared freshly on site daily by our two Nursery Chefs. The menus are changed according to the seasons. Unless otherwise specified, all meals are served
More informationCLASSIC Fall/Winter Sample Plan
CLASSIC Fall/Winter Sample Plan PREP GUIDE MEAL #1 Cut vegetables: o 1 large bunch kale, chopped MEAL #2 4 cups cooked brown rice prepared according to package directions (use 2 cups for Meal #2, 2 cups
More informationCLASSIC February 8th MENU
CLASSIC February 8th PREP GUIDE This week s menu requires a little bit longer prep for WEDNESDAY making the brisket. We suggest that you plan ahead and MEATBALL perhaps make LETTUCE the brisket WRAPS on
More informationl u n c h a n d d i n n e r
lunch and dinner recipes Herbed Lentil and Barley Soup Per serving: Calories: 202 protein: 8 g Fat: 7 g Carbohydrate: 25 g Fibre: 5.2 g Sodium: 287 mgs calcium: 78 mgs serves 4 preparation time: 30 minutes
More informationVEGETARIAN July 19, 2013
VEGETARIAN July 19, 2013 PREP GUIDE MEAL #1 Marinate tofu * see recipe below WEDNESDAY MEATBALL LETTUCE WRAPS Peanut sauce Pineapple broccoli slaw Marinated tofu Bla 4 garlic cloves, minced or pressed
More informationFOR ONE Summer Sample Plan
FOR ONE Summer Sample Plan PREP GUIDE MEAL #1 Make shallot yogurt *see Meal #1 for recipe Cut vegetables: o ½ medium yellow onion, bite sized chunks o ½ green bell pepper, bite sized chunks o ½ zucchini/squash,
More informationQuick and easy recipes
Top tips Shop around. Local markets often sell a larger range of fruit, vegetables, meat and fish at reasonable prices. Here you can buy the quantities you actually require, for example buy just two apples
More informationSHELTER DINNER MENUS
SHELTER DINNER MENUS MONDAY, MARCH 11, 2013 Baked Chicken Parmesan Couscous Casserole Black & White Summer Bean Salad Cool Cranberry Crisp BAKED CHICKEN PARMESAN Serving Size: 6 1 cup bread crumbs 1/3
More informationWHAT I EAT IN A WEEK Kristin Hedstrom Personal Training Winter 2019
WHAT I EAT IN A WEEK Kristin Hedstrom Personal Training Winter 2019 6:30 am Pre- Workout 8:30 am Post- Workout Lunch Dinner Snacks Monday Leftover salmon + soba noodles GRAIN BOWL MONDAY Farro extravaganza
More informationMenu Ideas for Spring
NEP-SBB 101 Menu Ideas for Spring Breakfast Lunch Dinner Snacks Sunday Blueberry Muffins Toasted Cheese on Baked Ham Lowfat Orange Juice Whole Wheat Bread Asparagus Yogurt Tomato Soup Scalloped Potatoes
More informationFood Technology. Year 7 Recipe Booklet Walton High School. Introduction
Food Technology Year 7 Recipe Booklet 2015-2016 Introduction Design and Technology is all about designing and making products for anyone and everyone to use. Products can be made from paper, metal, plastic,
More informationGLUTEN-FREE MADE EASIER.
GLUTEN-FREE MADE EASIER www.cookwithcampbells.ca INTRODUCING CREAM STOCK With a delicious creamy base, velvety smooth texture and just a touch of seasoning, cream stock is an easier way to prepare delicious
More informationLunch Recipes for Work
Lunch Recipes for Work Tuscan-Style Tuna Salad... 2 Peanut Tofu Wrap... 3 Ravioli & Vegetable Soup... 4 Chicken Waldorf Salad... 5 Turkey, Corn & Sun-Dried Tomato Wraps... 6 Veggie Egg Salad... 7 Salmon
More informationRainbow s Summer Menus
WEEK 1 Monday Tuesday Wednesday Thursday Friday Vegetable Tortilla Wraps Rice Cakes with Apple Buttered Bagel with Cucumber Bread Stick with Banana Chunks Lamb Curry with Naan Bread & Cucumber Raita V
More informationYour menu is what will attract students and staff to
Canteen Menus T H E A R T O F MENU P L A N N I N G Y Your menu is what will attract students and staff to your canteen, so careful planning is important. Your menu will depend on size of your school, number
More informationHealthy Eating: Lunch Ideas
Healthy Eating: Lunch Ideas Department of Clinical Nutrition & Dietetics Having a healthy school lunch is very important as it provides children with the energy to concentrate during class and helps them
More informationMEALS & INGREDIENTS STEPS CALORIES PER SERVING EGG PRAWN FRIED RICE. heat.
28- DAY HEALTHY RAMADAN MEAL PLAN **Start Iftar by drinking at least 2 glasses of water and eating 2-3 dates. **Medjool Dates recipe here: https://youtu.be/xnm1dt1xbnq MONDAY Iftar (Watch Healthy Asian
More informationWk Practical Homework Cooked. 3 Enchiladas Bring ingredients for Cheesy Potato Cakes & a container to take them home in
PART 1 - RECIPE BOOK Wk Practical Homework Cooked 1 Introduction to Year 8 Food and Nutrition Bring ingredients for flapjack. 1 small tin or 30p for an aluminium tin. 2 Flapjack Bring ingredients for Enchiladas
More information5 weeks 5 goals 5 solutions
week two WEEK TWO DINNERS POTATO LEEK SOUP MONDAY SLOPPY JOES AND ROASTED BROCCOLINI TUESDAY HONEY HOISIN PORK TENDERLOIN AND CILANTRO LIME CAULIFLOWER RICE WEDNESDAY VEGETABLE STIR FRY THURSDAY SHEETPAN
More information1500 Calorie Meal Plan
Breakfast Sunday Monday Tuesday Wednesday Thursday Friday Saturday 1 Serving Cinnamon Apple Oatmeal (Cook 1/2 cup plain oats with 3/4 cup skim milk and 1/2 cup chopped apple. Top with 2 Tbsp. chopped almonds
More informationRichard Coates Church of England Middle School
Richard Coates Church of England Middle School Healthy Eating Policy Let Your Light Shine Richard Coates Church of England Middle School Thornhill Road Ponteland Newcastle upon Tyne NE20 9QB admin@pontelandcoates.northumberland.sch.uk
More informationIngredients: One 4-serving size package any flavor gelatin. Can use sugar-free. 3/4 cup boiling water 1/2 cup cold water Ice cubes 1 banana, sliced
Low Sodium Cookbook Appetizers and Snacks: Banana Fizz Favorite Serving Size: 1/2 cup, makes 5 servings One 4-serving size package any flavor gelatin. Can use sugar-free. 3/4 cup boiling water 1/2 cup
More informationOVERVIEW. For personalised nutrition and weight loss advice visit an Accredited Practicing Dietitian.
OVERVIEW This meal plan is designed to be used in conjunction with Skinny Tea Detox program and will promote healthy weight loss of 0.5kg per week. It is a nutritionally balanced meal plan designed by
More informationHealthy breaks pre-school children
Healthy Healthy breaks breaks for for pre-school pre-school children children A guide for parents A guide for parents What is included in healthy breaks? Drinks It is important that children drink enough
More informationKOSHER Week 2 PREP GUIDE WEDNESDAY MEAL #1 MENU. MONDAY DIJON BALSAMIC SIRLOIN Grilled corn & black bean salad
KOSHER Week 2 PREP GUIDE WEDNESDAY MEAL #1 MEATBALL LETTUCE WRAPS Marinate sirloin (20 minutes or up to 24 hours) Peanut sauce Pineapple broccoli slaw o ½ medium Serrano pepper, minced, about 2 teaspoons
More informationCityline Weight Loss Challenge Day Meal Plan #2
Cityline Weight Loss Challenge 2018 7-Day Meal Plan #2 MONDAY - DAY 1 Spinach and feta egg white omelet 2 organic eggs 1 teaspoon butter 1 cup baby spinach 1 tablespoon of crumbled feta Pinch of sea salt
More informationHow to make macaroni cheese that meet the Food and Beverage Classification System Nutrient Criteria
MACARONI CHEESE MAKES 10 small serves or 7 large serves 400g macaroni (dry) 100g plain flour 2 teaspoons mustard powder 2 teaspoons tabasco sauce (optional) 1 litre trim milk 500g frozen mixed vegetables
More informationNutritional Data Summary Guide
Nutritional Data Summary Guide At Oakhouse Foods, we know eatin well is crucial for ood health and we take nutrition very seriously. We know how important it is to have all information needed to ensure
More informationPathways. Food Service Behavioral Guidelines
Pathways Food Service Behavioral Guidelines Offer skim or 1% milk Cook, drain, and rinse ground meat Purchase lower-fat vendor products: - entrees/main dish - low- or non-fat salad dressings Use lower-fat
More information12/7 To 12/13 Meal Plan
/7 To / Meal Plan Bulking Cutting BulkingDiets.Com CuttingDiets.Com Ave. Grams of Protein / Day Ave. Grams of Carbs / Day Ave. Grams of Fat / Day 80 40 00 80 40 00 80 40 00 0 60 0 60 0 60 60 40 60 40 60
More informationAn Autumn Celebration Menu
An Autumn Celebration Menu Moroccan Chicken Middle Eastern-Style Chickpeas and Barley Lemon-Sautéed Mustard Greens and Chard Honey-Glazed Carrots with Cumin and Coriander Seed Nutrition Facts Servings:
More informationHere are 7 supermeal recipes with great ideas for low-cost, quick and easy healthier meals.
Super deals Super quick Super healthy Here are 7 supermeal recipes with great ideas for low-cost, quick and easy healthier meals. All the recipes can be prepared for around  5 and each one serves four
More information5 weeks 5 goals 5 solutions
week four WEEK FOUR DINNERS GROUND PORK EGG ROLL BOWLS MONDAY GROUND TURKEY TACOS TUESDAY WHITE CHICKEN CHILI WEDNESDAY SLOW COOKER CARNITAS THURSDAY BBQ PULLED PORK SLIDERS FRIDAY 5 weeks 5 goals 5 solutions
More informationPreparation. Serves 6. Prep time: 15 minutes active; 30 minutes total.
BUDGET FRIENDLY RECIPES Farmhouse Bean Soup Serves 6. Prep time: 15 minutes active; 30 minutes total. 2 tablespoons Field Day olive oil 1 yellow onion, diced 1 large carrot, peeled and diced 3 parsnips,
More informationRecipes: Quanitity Recipe Type. Mexican Chicken Avocado Bake 2 Freezer. Baked Ziti 2 Freezer. Honey Lime Chicken 2 Freezer
Meal Plan: 20 Freezer Meals - Classic Meal Plan #1 Recipes: Quanitity Recipe Type Mexican Chicken Avocado Bake 2 Freezer Baked Ziti 2 Freezer Honey Lime Chicken 2 Freezer Bean & Cheese Enchiladas 2 Freezer
More informationRainbow s Summer Menus
WEEK 1 Monday Tuesday Wednesday Thursday Friday Vegetable Tortilla Wraps Rice Cakes with Apple Buttered Bagel with Cucumber Bread Stick with Banana Chunks Lamb Curry with Naan Bread & Cucumber Raita V
More informationHealthy Eating Your way
Healthy Eating Your way Your wellbeing Chips or salad? Most of us know what we should be eating, but it s often not the food we enjoy the most. We yo-yo between trying to be good and indulging our guilty
More informationSchool Lunch Menus (Grades K-8)
School Lunch Menus (Grades K-8) lunch Ooh La La Lunch Wild West Grab n Go Hummus Florentine Feast Asian Adventure Aunt Jemima French Toast (whole grain) (#43583) Melt ½ c. Butternut Squash Soup ½ c. Country
More informationInternational Sample Menu
International Sample Menu Monday China Sesame Chicken Served with Brown Rice, Broccoli, Tangerine, and Milk Tuesday Italy Meaty Meatballs with Spaghetti Served with a Peach, Salad, and Milk Wednesday India
More information5 weeks 5 goals 5 solutions
week one WEEK ONE DINNERS Roasted Pepper and Tomato Soup MONDAY Chile de árbol and Lime Flank Steak TUESDAY WEDNESDAY Whole Chicken in the Crock Pot with Paprika Spice Rub Soft Tacos with Pickled Red Onions
More informationFall Vegetables and Tofu with the Flavors of Western India
Fall Vegetables and Tofu with the Flavors of Western India Fall Vegetables and Tofu Farro and Barley with Cardamom Tomato and Onion Cachumber Carrot Koshumbir Nutrition Facts Servings: 1 meal Amount Per
More information5 weeks 5 goals 5 solutions
week three WEEK THREE DINNERS SHEETPAN ROASTED FISH WITH ROASTED ZUCCHINI MONDAY TUSCAN BARLEY SOUP TUESDAY EASY ENCHILADA CASSEROLE WEDNESDAY GREEN CHILE CHICKEN BURGERS THURSDAY PORK CHILI VERDE FRIDAY
More information1. Mash berries in a 2 quart saucepan. Pour out ½ cup juice. 6. Drop dumplings into boiling blackberries and juice, cover and cook for minutes.
Blackberry Dumplings Using mashed blackberries instead of just juice, adds fiber to this recipe. You can use frozen or fresh. Just think, if you pick your own blackberries, you are also getting some exercise!
More informationRecipes from Healthy Today Newsletter PACMED
Recipes from Healthy Today Newsletter www.pacmed.org 1.888.4PACMED Welcome to Our Ever-Growing Collection of Healthy Recipes This selection of recipes has been recommended by our dietitians, who want to
More informationMy Menu Planner Healthy eating just got easier.
My Menu Planner Healthy eating just got easier. Type 2 Diabetes Recipes Use the recipes in this package with our Type 2 Diabetes 7-day menu plan. Sunday Tandoori Haddock Preparation Time: 5 minutes/ marinating
More informationTuna Quesadillas. Preparation: 1. Mix tuna with mayonnaise.
Tuna Quesadillas 1 can drained tuna fish, packed in water 1 tablespoon mayonnaise, light 4 flour tortillas ½ cup grated low-fat cheddar cheese 1. Mix tuna with mayonnaise. Microwave: Spoon filing onto
More informationPALEO Summer Sample Plan
PALEO Summer Sample Plan PREP GUIDE MEAL #1 Make avocado dip * see Meal #1 for recipe Marinate steak 15 minutes or up to 2 hours 1 large orange, juiced (¼ cup) 10 limes, juiced (1¼ cups) for the week 2
More information12/7 To 12/13 Meal Plan
/7 To / Meal Plan Bulking Cutting BulkingDiets.Com CuttingDiets.Com Ave. Grams of Protein / Day Ave. Grams of Carbs / Day Ave. Grams of Fat / Day 80 40 00 80 40 00 80 40 00 0 60 0 60 0 60 60 40 60 40 60
More informationMENU PLANNING One of the most important things you will ever do! To save time and money, budget food dollars, plan menus, and shop wisely.
MENU PLANNING One of the most important things you will ever do! To save time and money, budget food dollars, plan menus, and shop wisely. Plan Menus Select some family favorites. Add some budget stretchers.
More informationSample Vegetarian Meal Plans and Analyses
Is a vegetarian diet adequate? Concepts and Controversies in Plant-based Nutrition Meeting the Nutrient Reference Values on a Vegetarian Diet: Sample Vegetarian Meal Plans and Analyses An Australian first,
More informationBREAKFAST Porridge with dried apricots, and apple slices
BREAKFAST Porridge with dried apricots, and apple slices BREAKFAST Porridge with dried apricots, and apple slices Suggested portion sizes As shown in the photo Porridge made with full-fat milk Dried apricots
More informationOUR 5 FAVORITE SUMMER RECIPES CLASSIC
OUR 5 FAVORITE SUMMER RECIPES CLASSIC PREP GUIDE MEAL #1 5 cups cooked brown rice prepared according to package directions (for Meals #1 and #4) Cut vegetables: o 6 scallions, small dice o 2 green bell
More informationShopping List: Back to School
Shopping List: Back to School Fresh Produce 2 stalks green onions 1 green bell pepper 1 small bunch parsley 1 clove garlic 1 medium yellow onion 1 cup mushrooms Pantry Staples ½ teaspoon salt ½ teaspoon
More information