Free and Healthy School Lunches Programme

Menu plan

i It is important that you provide sufficient detail to demonstrate that each meal meets the
requirements of the Nutrition Guidance. Use this plan to provide information about your menu
plan including details of:
» ingredients list
» cooking method: for example baked, grilled, fried, steamed, stir-fried, boiled
» amount or portion size of main meal items: for example 1 cup of soup, 150g lasagne, or 1
chicken drumstick
» possible alternatives where applicable: soba noodles instead of wholemeal pasta or
various vegetable options some days.
Examples are provided in the template below: replace these with your own menu plan and send
it to your Regional Principal Advisor.

Main meal Snack or complementary items

WEEK 1
Roast BEEF sandwich with Rainbow slaw 150g low-fat yoghurt
2 slices of wholegrain bread Fruit
Beef 50gms
Lettuce, Slaw Cheese .40g
Smokey sauce
Vegetarian option: swap beef for egg
MO
ND Alternative: Ham, Tomatoes.
AY
Cooking method:
Vegetarian option: egg , vegetable , cheese (edam)
greens .
Packing: Reusable Bento style food container- Hot and
cold divider
Sheppard’s Pie served with Lean mince and Beans 1 piece of fruit
salad greens on the side (serving size 150g) Popcorn –

canola or olive oil, lean mince, onion, garlic, red or yellow

peppers, canned tomatoes, carrot, peas, carrots, chopped
herbs, paprika
TU , low fat milk, potato top.
ES
DA
Y Alternative: vegetables: spinach, silver beet.
Cooking method: sauté, stir-fry; bake; simmer
Vegetarian option: swap mince for black lentils and
cannelloni beans
Packing: Reusable steel tray

We shape an education system that delivers equitable and excellent outcomes August 2020
He mea tārai e mātou te mātauranga kia rangatira ai, kia mana taurite ai ōna huanga
 Honey Soy Chicken Buddha Bowl Crackers and Cheese
Honey soy chicken, chopped broccoli, corn shredded
carrots, served on steamed rice with sesame seed
topping.

Canola oil skinless chicken, corn, broccoli, Honey, soy

sauce, sesame seeds.

WE
DN
ES
DA
Y
Alternative: eggs , red cabbage , iceberg lettuce ,
brown rice .
Cooking method: Steamed rice, sauté chicken.
Vegetarian option: Chickpeas, eggs.
Packing: Bento Box – Reusable stainless steel
containers
Falafal Bites Greek Wrap Slice 80grm
Piece of fruit
Falafel bites, grated carrots, shredded lettuce, Tzatziki
sauce all wrapped in a delicious wrap.

50gms falafel .

TH
UR
SD
AY

Alternative: Tomatoes, hummus sauce, spinach, red

capsicum, multigrain wrap or spinach wrap.
Cooking method: Baked falafel
Vegetarian option:
Packing: Reusable Stainless steel containers
Pronto Napoli Italian pasta Low fat Yoghurt
Piece of fruit
Cooked pasta in a red Bolognaise meat sauce.
120gm lean mince
Canola oil, lean mince, herbs, tinned tomatoes, paprika, -
onions, grated carrots, garlic, cooked pasta.

FRI
DA
Y

Alternative: red peppers, courgettes ,

Cooking method:
Vegetarian option: medley of vegetables in sauce
Packing: Reusable Stainless steel containers
WEEK 2
It’s Sea Time – Fish bites with Wedges Bliss ball and drained natural juice fruit
Oven baked crumbed fish and wedges with Aioli and salad
tossed salad

Fish bites, wedges, rainbow slaw.

MO 120gms
ND
AY Alternative: Vegetable Frittata and slaw
Cooking method: oven baked
Vegetarian option: Lentil and bean Pattie
Packing: Stainless steel reusable containers.
Hickory chilli sauce cooked beans and shredded cheese
on top of Nachos
Corn chips, beans, Hickory sauce (ketchup, brown sugar,
onion powder, garlic powder, paprika and ketchup)
TU 40grm edam reduced fat cheese.
ES Alternative:
DA
Y Cooking method: Simmer
Vegetarian option:
Packing: Reusable steel tray Vegetable sticks and Hummus
Fruit

Mexican Rub Chicken Wraps Muesli bar – HSR OF –V 3.5

Fruit
50gms Chicken oven baked, spice rub – smoked paprika,
little pepper, oregano.

Lettuce, corn, tomatoes, plain yoghurt, lemon Juice. Tortilla

wraps .

Cooking method: Oven baked

Vegetarian option: Black beans
Packing: Stainless steel reusable container
Dried apricots
Tuna in Pasta Salad with mayo or Cheese sauce Yoghurt

Drained in spring water tuna flakes, Canola oil, pasta,

oregano and mayo, spring onions.

Cheese sauce low fat milk and cheese .

TH
UR
SD
AY Alternative: Spinach, cheese sauce
Cooking method: boiled pasta
 Vegetarian option: Broccoli bites and mayo on penne
pasta with a side of coleslaw
Packing: Stainless steel reusable container
Crackers and cheese
Cooper pulled pork Baguette Mini rolled oats fruit slice 60 g
50g Pulled pork cooked in a light BBQ seasoning with
rainbow slaw in a soft baguette

Remove all fat.

FRI
DA
Y
Alternative: seasonal fresh salad vegetables
Cooking method: Simmer
Vegetarian option: 50 g oven baked potatoes rosti
Packing:

Comments/ Assumptions:
Seasonal vegetables will be served for all dishes. it is assumed that costs of hot dishes with sides will be
under or on budget. Side dishes will need to be offered dependent of this.
This rotation is for a menu for a 10 weeks with slight changes so that students don’t assume dishes will
be served on particular days.

Suppliers need to be sourced for availability of some more healthy options as well as costs, such as
beetroot wraps, Kumara rosti .

Volume of goods will be carefully monitored against suppliers, delivery and storage.