Healthy Eating

Week Monday Tuesday Wednesday Thursday Friday
1 Chicken curry with peppers, courgette and onion served with boiled white rice and naan bread.
Pudding: Fromage frais and banana slices		 Cod fillets in a parsley sauce topped with mashed potato and served with sweetcorn and peas.
Pudding: Medley of fresh fruit slices		 Chickpea and lentil stew with blended hidden veggies served with warm crusty bread.
Pudding: Apple crumble and custard		 Sweet potato mashed with breaded fishcake, garden peas and gravy.
Pudding: Greek yoghurt with fresh fruit purée		 Cheesy pasta bake served with broccoli florets.
Pudding: Home-made rice pudding
2 Tuna pasta bake packed full of seasonal vegetables served with garden peas.
Pudding: Melon slices		 Spanish chicken with peppers, courgette, aubergine and onion served with new potatoes.
Pudding: Sugar free jelly and ice cream		 Vegetable lasagne with garlic bread.
Pudding: Natural yoghurt with granola and raisin topping		 Oven baked fish in parsley sauce with new potatoes and green beans.
Pudding: Sliced bananas and custard		 Chilli con carne packed full of vegetables served with boiled white rice.
Pudding: Fromage frais
3 Breaded fish cake with home-made potato wedges, garden peas and a tomato purée.
Pudding: Ice cream and fresh pineapple		 Roast chicken served with mashed potato, broccoli florets, sliced carrots, Yorkshire puddings and gravy.
Pudding: Melon slices		 Oven baked jacket potato served with tuna, cheese and beans.
Pudding: Sultana sponge and custard		 Chicken and lentil stew served with seasonal vegetables and warm wholemeal pitta bread.
Pudding: Fromage frais		 Vegetable pasta bolognese served with garlic bread.
Pudding: Banana mousse

Sample Snack Menu

Week Monday Tuesday Wednesday Thursday Friday
1 Pancakes served with fresh pear slices, carrot sticks, cucumber and raisins. Wholemeal sandwiches with a selection of fillings, pepper sticks and melon slices. Brioche served with cubed cheese and banana slices. Cream cheese bagels with cucumber sticks and sliced apple. Warm pitta bread with houmous, carrot and cucumber sticks, raisins and orange slices.
2 Tortilla wraps with a variety of fillings, apple slices and raisins. Warm potato cakes served with cubed cheese, vegetable sticks and banana slices. Oatcakes with soft cheese spread, cucumber and pear. Wholemeal sandwiches with a selection of fillings, pepper sticks and melon slices. Pancakes served with fresh pear slices, carrot sticks, cucumber and raisins.
3 Brioche served with cubed cheese and banana slices. Warm pitta bread with houmous, carrot and cucumber sticks, raisins and orange slices. Wholemeal sandwiches with a selection of fillings, pepper sticks and melon slices. Pancakes served with fresh pear slices, carrot sticks, cucumber and raisins. Tortilla wraps with a variety of fillings, apple slices and raisins.

At Townley House Nursery our goal is to make sure the children have a positive outlook on the foods they are eating. Our priority is to make sure the children have a large variety of meals, which are highly nutritious. We also cater to vegetarians, vegans and allergies. Most of all, children are informed of the importance of healthy foods and further, have activities and experiences out of meal times to continue to create a healthy eating habit.

Please contact us for further details if your child has any allergies or if you have any preferences. Thank you.