A Practical Guide for Implementing the NSW Healthy School … · 2018-07-20 · Drinks Everyday option $ Everyday option $ Everyday option $ Our school aims to provide healthy, nutritious

Canteen Menu Resource

A Practical Guide for Implementing

the NSW Healthy School Canteen

Strategy

2

Introduction

This guide was developed to help canteens put the new Healthy School Canteen Strategy

into practice.

This guide contains templates, recipes, tips and tools to inspire and make it easier to serve

healthy ‘Everyday’ foods to students. It has been developed alongside canteen managers

and provides practical advice and resource. There are plenty of recipes and menu ideas as

well as general canteen support.

Acknowledgements

We would like to thank the following people for their advice, support and assistance

throughout the completion of this project:

- Lennox Head Public School, who welcomed us into their canteen to conduct a taste

testing session with their students for many of the recipes below

- Maclean Public School, who shared their ideas and ordering templates

- St Joseph’s Primary School, who shared their experience in transitioning to a healthy

canteen and gave us great ideas for imaginative product names

- Wardell Public School, who shared their great Brekkie Boats recipe

- All the other schools who let us consult and gather information from them

- Healthy Kids Association, who provided us with valuable content for the marketing

and volunteering sections contained in this resource.

"This Canteen Resource was written by Holly Shelley, Jewel Maule & Kristi Pickford as part

requirement for the degree of Bachelor of Nutrition and Dietetics, Griffith University, under the

supervision of Anna Huddy at NSW Population Health, Planning and Performance, Lismore, NSW.”

For further information, please contact:

NNSW Health Promotion

Northern NSW Local Health District

PO Box 498

LISMORE NSW 2480

Updated May 2018

3

Table of Contents

........................................................................................................................ 4

A range of menu templates to suit your canteens size, style and opening times

........................................................................................................................ 17

An order template for lunch orders to be used in the newsletter / sent home

...................................................................................................................... 18

A list of Everyday & Occasional menu ideas to inspire and help fill the canteen menu

.......................................................................................................... 24

Cheap, easy snack ideas for the kids with pocket change

..................................................................................................................................... 25

A selection of tested recipes for 'Everyday' & 'Occasional' meals that kids love, leftover ideas and a recipe modification section

................................................................................................................................. 53

Tips and tricks to promote the canteen and its 'Everyday' menu options

................................................................................................................................ 61

Ideas on recruiting and retaining volunteers, plus templates to help attract them

.............................................................................................................................. 65

Information on food poisoning, danger zone and how to maintain safe food practises

.............................................................................. 68

Templates to conduct taste testing sessions & receiving feedback from school community

...................................................................................................................... 73

Links to helpful websites to further provide inspiration and knowledge

............................................................................................................................... 74

4

This section contains a range of menu templates. Different sized canteens can copy and paste ideas from the ‘Menu Inspiration’ section or your own dishes and have a stylish menu ready to

display and distribute around the school.

There are options for canteens who are open daily through to weekly. The following is a guide only, any of the templates can be adjusted to suit your canteen.

Tutti Fruity = Open 5 days a week The Picnic Basket = Open 5 days a week The Vegie Wedge = Open 5 days a week Mad Market Canteen = 3-5 days a week Good Tucker = 1-3 days a week The Courtyard Canteen = 1 day a week

To demonstrate the balance of ‘3/4 Everyday’ to ‘1/4 Occasional’ foods and drinks in each section, each menu has a template as well as an example with menu items added. At a

minimum for every Occasional food you need to make sure you have 3 Everyday food items across the menu.

Some templates can be printed as A5 and some are trifold. The Vegie Wedge Canteen is made to be a two sided trifold. Please modify to suit your school, canteen and its menu.

Some templates have ‘Everyday’ and ‘Occasional’ items colour coded and some are all the same colour. You may choose whichever colour scheme you prefer.

This template has been created to insert into the school newsletter or send home separately. It may help make ordering easy by encouraging families to pre-order. Modify to suit your canteen

and its menu.

5

Hot Lunch

Everyday $

Everyday $

Everyday $

Everyday $

Everyday $

Everyday $

Everyday $

Occasional $

Occasional $

Burgers, Sandwiches & Jaffles

Everyday $

Everyday $

Everyday $

Everyday $

Everyday $

Everyday $

Occasional $

Drinks

Everyday $ Everyday $



Everyday $ Occasional $

Frozen Snacks

Everyday $

Everyday $

Everyday $

Everyday $

Everyday $

Occasional $

$

Snacks




Everyday $ Everyday\Occasional $



DELICIOUS

Please ensure

all orders are in

by 9am.

FUN REAL

6

Hot Lunch

X-ray Vision Curry $

Superhero Stir-fry $

Fried rice with veg $

Spaghetti Bolognaise $

Chicken Roller $

Hulk Fritters (3) $

Spud Surprise $

Nachos $

Pizza (commercial) $

Burgers, Sandwiches & Jaffles

Lean Beef Burger $

Ironman Falafel wrap $

Baked Bean Jaffle $

Mince Jaffle $

Cheese & Salad Sandwich $

Ham, Cheese & Tom Sand $

Crumbed Chicken Burger $

Drinks

Water $ Hot or cold Milo $

Fruit Juice Orange $ Fruit Juice Apple $

Vegetable Juice $ Plain milk popper $

Banana buzz smoothie $ Thickshake $

Frozen Snacks

Frozen Grapes $

Frozen Pineapple UFOs $

Quelch $

Frozen Choc milk cup $

Proud & Punch Iceblock $

Twisted Frozen Yoghurt $

Snacks

Yoghurt tub with fruit $ Crazy Corn on the Cob $

½ Mince Jaffle $ Little Italy Pop $

Snack cup – Veg $ Juice Jelly $

Hulk Fritter (1) $ Cheese & Crackers $

Apple Slinky $ Blueberry Muffin $

Snack Pack* $ Pkt Popcorn $

*contains – fruit, popcorn, veg sticks, crackers, cheese

DELICIOUS

Please ensure

all orders are in

by 9am.

FUN REAL

7

Hot options Everyday option $

Everyday option $

Everyday option $

Everyday option $

Everyday option $

Everyday option $

Occasional option $

Occasional option $

Cold Options Everyday option $

Everyday option $

Everyday option $

Occasional option $

Quick bites Everyday option $

Everyday option $

Everyday option $

Everyday option $

Everyday option $

Everyday option $

Occasional option $

Occasional option $

Frozen delights Everyday option $

Everyday option $

Everyday option $

Occasional option $

Daily specials Monday: Everyday option $

Tuesday: Everyday $

Wednesday: Everyday $

Thursday: Everyday $

Friday: Everyday $

Breakfast Everyday option $

Everyday option $

Everyday option $

Everyday option $

Dietary requirements Gluten free (GF)

Vegetarian (V)

Egg free (EF)

Dairy free (DF)

Canteen opening hours: 8am - 1:30pm

Drinks Everyday option $

Everyday option $

Everyday option $

Our school aims to provide healthy, nutritious options for our students. In compliance with the new “NSW Healthy School Canteen” strategy. We are always looking for

volunteers to become new friends, grandparents and extended family are welcome. If you can volunteer, please contact Sue on 0444444444.

8

Canteen opening hours: 8am -

1:30pm Daily specials Monday: X-ray chicken curry (gf) $

Tuesday: Soft tacos $

Wednesday: Homemade Beef/veggie

Burgers $

Thursday: Sushi roll (gf/v/df) $

Friday: Macaroni and cheese (v) $

Dietary requirements Gluten free (GF)

Vegetarian (V)

Dairy free (DF)

Breakfast Smoothie cup (gf/v) $

Pikelet with fruit and yogurt (v) $

Toast with vegemite/peanut butter/jam $

Fruit toast $

Quick bites Parfait cup (v) $

Fruit Salad Cone (v) $

Tweedledum scone (savoury) (v) $

Tweedledee scone (blueberry) (v) $

Zucchini slice $

Cheesy Garlic Pita (v) $

Jelly cup (gf/v) $

Banana muffin $

Frozen delights Frozen fruit salad (gf/v) $

Smoothie pops (gf/v) $

Proud and Punch ice block $

IceMony chocolate freeze pops $

Drinks Water $

Plain milk $

Flavoured milk (choc/vanilla/strawberry) $

Our school aims to provide healthy, nutritious options for our students. In compliance with the new “NSW Healthy School Canteen” stra tegy. We are always looking for

volunteers to become new friends, grandparents and extended family are welcome. If you can volunteer, please contact Sue on 0444444444.

Hot options Jaffles

Bean Blaster (v) $

Meaty muncher $

Chicken Rollers $

Baked potato

Baked beans (v) $

Mexi-mince $

Ham & pineapple $

Chicken nuggets $

Nachos (gf/v) $

Cold Options Egg and lettuce sandwich (v) $

Chicken +/or Salad sandwich $

Fasta Pasta salad (v) $

Chicken Schnitzel Burger $

9

Hot Lunch

Everyday $

Everyday $

Everyday $

Everyday $

Everyday $

Everyday $

Occasional $

Occasional $

Sandwiches & Jaffles

Everyday $

Everyday $

Everyday $

Everyday $

Occasional $

Snacks

Everyday $

Everyday $

Everyday $

Everyday $

Everyday $

Everyday $

Everyday $

Everyday $

Everyday $

Everyday\Occasional $

Occasional $

Occasional $

Term 1 2018

Summer Menu

Insert School Name

Frozen Snacks

Everyday $

Everyday $

Everyday $

Everyday $

Everyday $

Occasional $

Drinks

Everyday $

Everyday $

Everyday $

Everyday $

Everyday $

Everyday\Occasional $

Daily Specials

Monday: Everyday $

Tuesday: Everyday $

Wednesday: Everyday $

Thursday: Everyday $

Friday: Everyday $

The Vegie Wedge

The Vegie Wedge Canteen is

proud to release this new menu in

line with the NSW Healthy School

Canteen Strategy.

This menu aims to provide a

nutritious, yummy food service to

students, teachers and the wider

school community. It is our hope

this will encourage healthy eating

habits to help keep our children

strong and happy!

Any feedback please come and

see us at the canteen to let us

know your thoughts.

Help Needed!

The canteen is always looking for

more helping hands to volunteer

their time.

Volunteering is easy and a lot of

fun, so come along and meet

some new people, gain food

handling experience and help

ensure our children are well-fed.

Contact: ???

11

Available Every Week

Hot lunches

Everyday $

Everyday $

Everyday $

Everyday $

Occasional $

Cold lunches

Everyday $

Everyday $

Everyday $

Snacks

Everyday $

Everyday $

Everyday $

Everyday $

Occasional $

Frozen Snacks

Everyday $

Everyday $

Everyday $

Occasional$

Drinks

Everyday $

Everyday $

Everyday $

Weekly Specials

Week 1: Everyday

Week 2: Everyday

Week 3: Everyday

Week 4: Everyday

Week 5: Everyday

Week 6: Everyday

Week 7: Everyday

Week 8: Everyday

Week 9: Everyday

Week 10: Everyday

Term 1

Open ……

Term 1

Open…

Available Every Week

Hot lunches

Spaghetti Bolognaise $

Mad Mince Jaffle $

Hulk Fritters $

Veggie Burger $

Homemade Sausage Roll $

Cold lunches

Cheese Sandwich $

Pesto Pasta Salad $

Falafel Wrap $

Snacks

Popcorn Trail Mix $

Juicy Jelly Cup $

Vegie Cup with dip $

Cheese Scone $

Turn up the Beet Choc Muffin $

Frozen Snacks

Frozen Grapes $

Smoothie Pop $

Quelch $

Frozen Yoghurt $

Drinks

Water $

Milkshake $

Fruit Juice $

Weekly Specials

Week 1: Fried Rice

Week 2: Pita Pizzas

Week 3: Chicken Burgers

Week 4: Superhero Stir-fry

Week 5: Mac & Cheese

Week 6: Lettuce Cups

Week 7: Soft tacos

Week 8: Soup

Week 9: Sushi

Week 10: Lasagne Cups

13

A

YOUR CANTEEN

NAME HERE

Lunch Menu

Main options:

Everyday option $ Everyday option $



Occasional option $ Occasional option $

Snacks:


Everyday option $ Occasional option $

Frozen



Drinks:



Weekly specials

1. Everyday option $ 6. Everyday option $





14

A

GOOD TUCKER

CANTEEN

Lunch Menu

Main options

Sandwiches/wraps: Falafel wrap $ , Chicken Salad sandwich $

Sushi: Rainbow roll $, tuna & lettuce $, crumbed chicken and avocado $

Fasta pasta salad: $

Vegetarian Pizza: $ Chicken Schnitzel Burger $

Snacks

Parfait cup $ Pizza muffin $

Garlic Pita $ Banana Muesli Bites $

Frozen

Frozen fruit salad $, Juice cups $

Frozen Choc milk $, IceMony freeze pops $

Drinks

Water $, Plain milk $

Juice (Apple) $, Choc Thickshake $,

Weekly specials

1. Carbonara $ 6. Homemade Pizza $

2. Lean Beef burgers $ 7. Burritos $

3. X-Ray Vision Curry $ 8. Pesto chicken pasta $

4. Mexican Chicken Cones $ 9. Hulk fritters $

5. Pumpkin soup $ 10. San choy bow $

The Courtyard Canteen

Lunch specials

Week 1: Everyday option $










Snacks

Everyday $

Everyday $

Everyday $

Occasional $

Lunch Menu

Open Every Friday


Drinks

Everyday $

Everyday $

Everyday $

Occasional $

16


Lunch specials

Week 1: Homemade Pizza $

Week 2: Chicken Roller $

Week 3: Sunshine Cups $

Week 4: Vegetable Soup $

Week 5: Beef\Veg Burger $

Week 6: Fried Rice $

Week 7: Mac & Cheese $

Week 8: Sushi $

Week 9: X-Ray Vision Curry $

Week 10: Pesto Pasta $

Snacks

Brekkie Boats $

Fruit Toast $

Frozen Fruit $

Fruit Muffin $


Drinks

Orange Juice $

Milk with Milo $

Water $

Thickshake $

Lunch Menu

Open every Friday

Wednesday, Thursday & Fridays

Peckish Pelican

Canteen Week 5

Recess counter items – Prices range from 20c to $3

Frozen orange or grapes $1, Fresh fruit & jelly cups $1, Vegetable cups 50c, Popcorn 50c, Slinky apple 50c, Fresh fruit smoothie $3,

Blueberry scone $1, Chicken roller $1.50

Class: Name:

Recess Orders How many? $

Total $

Weekly Specials

Week 6 Term 2

You can order your recess and lunch from 8:45am to

9:15am on canteen days (Each Wednesday,

Thursday and Friday)

Lunch – X-Ray Vision Chicken or veg Curry w

rice

Week 6 Lunch Special order sheet Class: Name:

X-Ray Vision Chicken or veg Curry

$4.50 for Chicken $4 for veg Please tick

Curry w Veg & Chicken

Curry w Veg Add Rice

https://pixabay.com/en/pelican-seabird-45993/

https://pixabay.com/en/pelican-seabird-pouch-45988/

This section was created to inspire and support canteen managers with a selection of everyday items to fill their menus. There is also a breakdown of common items that are considered

‘Everyday’ and ‘Occasional’ Foods.

You'll love the 50c everyday pocket change friendly snack ideas.

19

Cold Dishes

Everyday Occasional Only use brands with 3.5 stars or above

¾ of the Menu ¼ of Menu – Portion size limits

Sandwiches/Toasties Cheese & Vegemite Tandoori Chicken & Mint Yoghurt Toastie Pita bread w/ Cheese & Salad, Chicken & Salad, Falafel & Salad Egg & Mayo Sandwich

Sushi Tuna & Lettuce Sushi Chicken & Avocado Sushi Vegetable Sushi Rainbow Nori Roll Salads Tandoori Chicken Salad, Faster Pasta Salad, Very Nice Rice Salad, Bouncy Bean Salad Greek (lettuce, tomato, capsicum, olives, feta), Superhero Mixed salad (lettuce, tomato, cucumber, carrot), Superhero Mixed salad with hardboiled egg, Roast Veg Cous Cous salad, Pad Thai Salad, Ironman Falafel Salad Rice paper rolls Frittata

Sandwiches / Wraps Crumbed chicken wrap/burger Sausage sandwich Cheese & Bacon Roll (75g) Sushi Crumbed chicken sushi Salad Mixed salad with chicken bites Frittata with bacon or salami (60g processed meats)

Key Points

Keep menus simple

Fill your menu with at least ¾ Everyday and no more than ¼ Occasional foods

and drinks. (Have more than 3 Everyday menu items for each Occasional

menu item)

Use the Buyers Guide and the Healthy Food Finder to identify brands of

packaged Occasional foods that have health star ratings of 3.5 or above.

Recipes for dishes marked with * can be found from page 25

Foods and Drinks that do not meet the Criteria: sprinkles, non 99% fruit juice ice blocks

(e.g. Zooper Doopers, Icy Poles, Sunny Boys), chocolate chips, icing, sugar sweetened drinks,

cupcakes, eucalyptus drops, creams, regular coconut milk / cream, butter, other confectionery.

20

Hot Dishes

Everyday Occasional

¾ of the Menu ¼ of Menu - Portion size limits

Burgers / Wraps / Rolls (with salad)

Lean beef, Chicken Fillet, Breggie, Vegie Patty,

Meatball Sub

Mean Bean Roll - Baked beans in wholemeal

roll

Sweet chili chicken fillet wrap

Salad wrap w hardboiled egg or cheese

Ironman Power Falafel wrap

Jaffles

*Bean Blaster: Baked beans & cheese

*Corny Cheese Jaffle: creamed corn & cheese

Ready Spaghetti Go: Spaghetti

*Ironman Jaffle: Savoury Mince

Curry Max 250g. Made with light coconut milk,

coconut flavoured evaporated milk or plain yoghurt

*X-ray vision (Sweet Potato, chickpea

& Spinach) Butter Chicken, Lamb & Spinach,

Chicken tikka masala, Rogan Josh, Lentil dahl

Stir-fry Max 250g

Beef & Broccoli Stirfry

Stir-fry hokkien noodle with chicken

Superhero stir fry noodles

Sticky Tofu Stirfry

Crumbed Chicken (140g)

Meat Pie (180g)

Sausage Roll (120g)

Nachos with corn chips (30g)

Sausage Sizzle

21

Rice Max 250g

Fried rice with veg

Honey soy chicken breast with fried rice

Satay beef with rice

Chicken & Egg rice bowl

Risotto: veg, chicken, mushroom

Pasta Max 250g

*Spaghetti Bolognaise, Italian Meatballs &

Spaghetti, Lasagne (beef or vegie), Pesto chicken,

Dinosaur eggs (Gnocchi with tomato sauce & cheese),

Roasted vegetable pasta, *Macaroni cheese, *Lasagne

Cups

Pizza (made on site) Max 250g

Vegie pizza

Margarita pizza (Tomato and cheese)

Mexican pizza (lean beef, tomato, corn, guacamole)

Soup

Pumpkin, chicken noodle, *veggie, tomato etc

Asian

Steamed Dim sum: Veg, chicken, tofu

*San Choy Bow

Mexican max 250g

Bean burrito

Mexican Beef (lean) Burrito

Chicken balls and Salsa

Enchiladas with beans

Mexican pita nachos

Mexican Chicken Carnival Cones

Potatoes max 250g

Spud Surprise with toppings: Salad, Tuna, Baked beans,

Corn, Chicken Breast, Bolognese, mexibeans, reduced

fat cheese

*Sunshine cups - Bread Base Quiches

*Hulk Fritters: zucchini, pea, ricotta fritters

Hulk Toast: spinach, egg & cottage cheese

Cauliflower rice balls with rice or pasta

*Chicken or Beef Rollers

Garlic Bread / toast (75g)

Pizza (Commercially purchased 250g)

Instant Noodles (75g dry)

Potato Bites / Wedges / Chips (100g)

Fish fingers (3 per serve)

Nachos with Corn Chips (30g max)

22

Snacks / Treats

Everyday Occasional

¾ of Menu ¼ of Menu – Portion size limits apply

Dairy Yoghurt tubs Parfait cup – yoghurt with fruit and muesli Cheese & wholegrain crackers Custard Tooty Fruity Cups Banana, Yoghurt, Milo cups Sweet Treats Snack cup: Fruit Fruit sticks Fruit Salad Cones Banana / Berry pikelet Watermelon popsicles *Plain or fruit scone Fruit toast English muffin with jam Muesli, wholegrain cereals Apple Slinky Tangy Melon Salad *Juicy Jelly (homemade recipe) Chia pudding *Banana men

Savoury Treats Crazy Corn on the Cob *Little Italy / Pizza Pop Bocconcini, Cherry Tomato &

Basil (+ cracker or breadsticks) Popcorn: plain, airpopped Snack cups: veg sticks/crackers (plain/unsalted) & dip Flat bread & Vegetable based Dip ½ Cheese & Bean Toastie Hard-boiled Egg Zucchini Slice Savoury Muffins *Hulk Fritters *Homemade Garlic Pita\Pizza Counter Items: Fruit, veg cups, popcorn, fresh scones Snack pack (4-5 options): fruit, popcorn, yoghurt, veg

sticks, dip, crackers, nuts, cheese

Flavoured popcorn 30g Salted, Roasted Beans 30g Fruit muffin (no icing) 80g Cake 80g Dairy choc mousse dessert 100g Chips 30g Jelly (Jelly from crystals) 50g Pretzels 30g Muesli Bar 50g *Banana Muesli Bites 50g

23

Current as of October 2017. Please check the Health Star Rating on FoodSwitch for product updates.

Frozen Snacks / Treats

Everyday Occasional

¾ of Menu ¼ of Menu – Portion size limits apply

Frozen Grapes or other fruit Frozen fruit salad – grapes and pineapple UFOs Canteen made smoothie pops Quelches 99% juice slushies Yonana - Frozen yoghurt tubs (homemade) Frozen flavoured milk cup Frozen Fruit or Vegetable juices Proud & Punch Ice blocks by Peters (72g)

Frozen Yoghurt Ice cream (125g)

Drinks

Everyday Occasional

¾ of Menu ¼ of Menu – Portion size limits apply Water Plain dairy milk Milk Alternatives e.g. Plain rice / soy milk (must have added calcium) Flavoured milk – choc, strawberry, vanilla (max 300ml) Hot chocolate (max 300ml) Drinking yoghurt (300ml) Up & Go (250ml) Chocolate, Strawberry, Vanilla milkshake (no icecream) Banana buzz smoothie Berry-liscous smoothie Hot or cold Milo (1 TBS powder) 99% Fruit Juice 250ml 99% Vegetable Juice 250ml

Thick shake (up to 125ml ice cream) 300ml

Sugar free soft drinks max 250ml

24

Popcorn

Veggie stick cup

Apple slinky

Crunch&Sip bags

Banana man (See in recipe section)

Ants on a log (Celery stick with peanut butter & sultanas on top)

Piece of fruit or frozen fruit (~10 grapes or 2x Orange quarters, Pineapple UFO)

Corn on the cob (From frozen corn)

Pikelets (x2) with honey, jam or fresh fruit

Sweet corn pancake

Trail mix (in their own container or served in a reusable cup)

Survival mix (Popcorn mixed with dried fruit, in their own container or served in a

reusable cup)

Juicy jelly cups with fruit in bottom

Toast soldiers with margarine and vegemite or peanut butter (1x piece of toast with

spread cut into four soldiers)

Fruit toast soldiers

Rice cakes or corn thins (“popcorn biscuits”) or Ryvita plain with peanut butter,

vegemite, jam, low fat cream cheese or tomato slices (if you serve straight away)

Crumpets (whole or ½, plain/wholemeal) toasted and served with jam, honey

(margarine not required)

Note: Price depending on seasonality and cost of fruit

To minimise waste, children might bring their own reusable containers. The

canteen could also offer meals and snacks on a reusable plate/cup or edible

(e.g. cone cup) or compostable plate or cup, muffin patty pans etc.

https://pixabay.com/en/banana-fruit-manipulation-studio-2828542/

https://pixabay.com/en/popcorn-glass-lid-isolated-2668375/

25

This section is made up of a selection of tried and tested recipes to help fill your canteen with healthy goodness that kids will love. Many of these recipes were trialled with more than 100

students at Lennox Head Primary School and were a great success.

These recipes can be prepared in advance, frozen and reheated using pie ovens or a microwave.

They are categorised as ‘Everyday’ or ‘Occasional’. ‘Everyday’ foods and drinks are foods and meals made with items from the Australian Guide to Healthy Eating (AGHE) five food groups; fruit, vegetables, cereals/grains, dairy, meat/legumes. ‘Occasional’ foods and drinks can be

higher in saturated fat, salt or sugar and so only eaten sometimes.

The estimated costs are included with each recipe. When calculating the price was rounded up. It is also very variable as prices change with seasons and brands. Please take this price as

an estimate. The prices were current at November 2017.

A modification section has also been included to provide alternatives for some key ingredients.

So what are you waiting for? Let’s get cooking!

26

Chicken Rollers

24 serves / Dairy Free, can be made Gluten Free

Ingredients ~Cost Equipment

- 1 kg chicken mince - 1 egg - 1 zucchini grated - 1 carrot grated - ½ onion grated - ¼ cup coriander - ¼ cup parsley chopped - 24 slices whole meal bread/GF bread

$12.00 $0.90 $1.00 $0.20 $0.25 $0.75 $0.75 $2.90

- Rolling pin - Baking trays - Baking paper - Mixing bowl - Mixing spoon - Mini food processor - Brush - Oven - Grater

Total Cost = $18.75 Cost per Serve = $0.80

Method

1. Preheat oven to 200 degrees and line 2 baking trays w baking paper.

2. Cut crusts off the bread slices, blend crusts into bread crumbs in mini food processor.

Measure 1 cup of the breadcrumbs for use in the filling.

3. Using a rolling pin, roll the bread slices until thin.

4. Mix all ingredients together and form into a cylinder shape, roll into bread slice.

5. Brush rollers with egg wash.

6. Bake for 25 minutes or until golden brown.

Freezes well – defrost in microwave then allow 20 mins in pie oven.

27

Jaffles

Makes 35 / Can be made dairy free / gluten free

20 x Mince, 15 x Baked beans


- 70 slices bread

- 4 x 425 g tins baked beans

- 1 kg lean mince

- 300 g frozen mixed veg

- 2 onions

- 3 cloves garlic

- 5 tablespoons tomato paste

- 5 teaspoons low salt chicken

stock powder

- 2 cups water

- margarine

$8.70

$4.40

$16.00

$2.00

$1.00

$1.00

$0.50

$1.00

$2.50

- Jaffle iron

- Butter knife

- Table spoon

- Electric frypan

- Wooden spoon

- Sharp knife

- Garlic crusher or grater

Total Cost = $37.20

Cost per Serve = $1.06

Method: Jaffle

1. Spread thin layer of margarine on 2 slices of bread.

2. Spoon 4 tablespoons of filling (either Mince (recipe follows) or Baked Beans) onto

unbuttered side of bread.

3. Place lid on bread and put in jaffle iron and cook until golden brown

28

Method: Mince filling

1. Brown onion and garlic in large saucepan over medium heat.

2. Turn up heat, add mince and brown off.

3. Add tomato paste, fry for one minute. Stir in frozen vegetables.

4. Add chicken stock and water and stir (add more water if becomes dry)

5. Reduce to low heat, simmer gently for 10 minutes or until thickened.

6. Freezes and reheats in pie oven well, defrost in microwave then 20 minutes in pie oven.

If from frozen allow 90 minutes in pie oven.

29

X-Ray Vision Curry

42 serves / Gluten, Egg & Dairy Free *Max 250g serve


- 2 tablespoons olive oil - 4 red onions - 6 tablespoons rogan josh paste - 2 kg diced chicken breast - 8 cm piece of ginger - 1 bunch fresh coriander - 3 sweet potatoes - 2 x 400 g tin chickpeas - 3 x 400 g tin chopped tomatoes - 3 x 400 ml tin light coconut milk - 3 x 250 g box frozen spinach - Long grain rice (optional)

- $3.50 $3.00 $16.00 $2.00 $3.00 $11.00 $3.60 $4.40 $5.10 $6.30

- Tablespoon - Large saucepan + lid - Sharp knife - Grater - Strainer

Total Cost =$57.90 Cost per Serve = ~$1.35 (Curry only, will be cheaper with rice)

Method

1. Heat oil in a large saucepan over a medium heat. 2. Peel and finely slice the onion. Add to pan with curry paste. Cook for 10 minutes, or until the

onion is soft, stirring occasionally. 3. Add chicken breast to pan and fry off until slightly brown. 4. Peel and finely grate the ginger. Finely slice the coriander. Chop sweet potatoes into 1cm

chunks. 5. Add the ginger, coriander and sweet potato to the pan. Drain and tip in the chickpeas, then

cook for 5 minutes. Then add the tinned tomatoes and coconut milk. 6. Reduce the heat to a simmer, then cook for 30-50 minutes, stirring occasionally, or until the

sweet potato is cooked through and the sauce thickened. 7. Stir in spinach and cook until thawed. 8. Serve ¾ cup of curry with ½ cup of rice and fresh coriander (optional). Curry freezes well.

30

Sunshine Cups

Makes 48


- olive oil spray - 8 cups mashed pumpkin - 250 g frozen spinach - 500 g low fat cottage cheese - 2 onions finely chopped - 8 eggs - 8 teaspoons mild curry powder - 1 reduced salt chicken stock cube - 48 slices whole meal bread

- $4.50 $2.10 $5.30 $1.00 $7.10 $1.00 - $5.80

- Mixing bowl - Wooden spoon - Muffin trays - Rolling pin - Pot - Stovetop - Masher


Method

1. Preheat oven to 180 degrees.

2. Boil pumpkin in minimal water, drain well when cooked. Keep warm and mash.

3. Add onion and spinach to a pan and cook over a low heat until onion is soft.

4. Cool mixture then mix in all other ingredients.

5. Cut off crusts and roll out bread slices. Press bread into sprayed muffin trays.

6. Spoon mixture into bases.

7. Bake for 20 minutes.

Freezes well, defrost then reheat in pie oven for 20 mins.

31

Hulk Fritters

Makes 50


- 1.5 kg green peas

- 7 tablespoons parsley

- 10 eggs

- 750 g ricotta (low fat)

- 2 cups whole meal flour

- 3 large zucchinis

- salt & pepper, to taste

$4.35

$1.00

$5.00

$7.00

$0.70

$3.00

- Grater

- Large mixing bowl

- Muffin tins

- Cooling rack

Total Cost = $21.05


Method

1. Smash peas and grate zucchini, combine in bowl with parsley, egg and flour. 2. Add salt and pepper.

3. Mix through ricotta.

4. Spoon into frypan and cook on medium high for ~2 mins a side, or until golden brown.

5. Serve plain with sweet chilli sauce, with salad or in a sandwich.

Freezes well, reheat in microwave or pie oven.

Serve 1 as a snack or 2-3 with a meal (wrap, sandwich, salad).

32

Mac & Cheese

Serves 42 - Max 250g serve


- 8 cups uncooked macaroni

- 2 tablespoons olive oil

- 1 onion

- 2 small butternut pumpkin (16-20 cups - cubed)

- 1 ½ cups chicken or vegetable stock (or 1 stock

cube and 1 ½ cups water)

- 2 cups milk

- 2 teaspoons salt

- 1 ½ cups grated cheddar cheese

- 1 cup corn

- salt and pepper to taste

$7.80

-

$0.50

$10.15

$5.00

$1.00

-

$2.00

$1.00

-

- 2 x Large saucepan

- Strainer

- Frypan

- Sharp knife

- Blender or stick blender

Total Cost = $27.45


Method

1. Cook macaroni according to package directions. Drain and set aside. Heat olive oil in a

large skillet over medium low heat. Dice onion and add to pan, sautéing over low heat

until fragrant and golden.

2. Meanwhile, remove the skin and the seeds from the pumpkin. Cut the flesh into small

cubes. Drizzle olive oil over the pumpkin and roast for around 40 minutes, until tender.

Add the pumpkin, milk, salt, broth to the pan and puree with a stick blender (or blender)

until completely smooth and creamy.

3. Pour the pureed sauce over the cooked noodles and add the grated cheese and corn.

Stir to melt the cheese; add water or milk to adjust consistency as needed.

4. Serve fresh or freeze in pre-packaged portions and reheat in microwave or pie oven.

Ensure under 250g portion size ~1 cup.

33

Veggie Soup

Serves 10 (1/2 cup serves)


- olive oil - 1 onion - 2 cloves garlic - 3 carrots - 3 sticks celery, sliced - 2 medium potatoes - 1 zucchini - 2L of vegetable stock - 1 tin (425 g) chopped tomatoes - Bread slice/roll for serving (Optional)

- $0.50 $0.30 $1.00 $1.50 $1.20 $1.00 $5.00 $1.20

- Chopping knife

- Chopping board

- Large pot

- Ladle


Method

1. Wash all the vegetables and peel the onion and garlic

2. Slice all the vegetables except the onion and garlic and put aside

3. Dice the onion and add it to the saucepan with the olive oil and crushed garlic. Sauté on

medium until translucent

4. Add the celery, carrots, zucchini and potatoes and fry for 5 minutes on medium.

5. Pour in the stock and tomatoes and bring to the boil

6. Check for seasoning and use salt and pepper if required

7. Simmer for 10-15 mins until the vegetables are cooked

8. Serve in reusable cups/bowls with a slice of wholemeal bread / wholemeal bread roll, ½

cup for a snack, 1 cup for a main.

34

‘Leftover’ Spaghetti Bolognaise

12 serves *250g Max Serve


- 6 cups of savory mince* - 400 g tin crushed tomatoes - 500 g pasta (preferably wholemeal) - 2 teaspoons Italian herbs - 200 g grated low fat cheese *See ‘Savory Mince’ recipe in Jaffle

$21.50 $1.20 $1.80 - $1.10

- 2x Large pot

- Wooden spoon

- Strainer

- Grater


Method

1. Bring enough water to boil in a large pot 2. Place pasta in pot and cook as per packet directions 3. Place left over savory mince in a pot with the tin of tomatoes and Italian seasoning and

cook on medium until tomatoes are well combined (~5mins) 4. Portion spaghetti into 12 portions and add savory mince and top with 20g grated cheese

ensuring portion size does not go over 250g.

35

‘Leftover’ Lasagne Cups

12 cups


- 2 cups of savory mince* - ½ packet of dumpling wrappers - 200 g grated low fat cheese *See ‘Savory Mince’ recipe in Jaffle

$7.15 $1.75 $1.10

- Muffin tray

- Grater

Total Cost = $10 Cost per Serve = $0.85

Method

1. Preheat oven to 180 degrees Celsius 2. Lightly grease 12-hole muffin tray 3. Place 1 dumpling wrapper into each muffin hole. Fill with a spoonful of savoury mince

mixture and top with grated cheese 4. Bake for 12-15 minutes or until cheese has melted and wrapper is crisp 5. Cups freeze well and can be defrosted in the microwave and heated in a pie oven

36

Mexican Chicken Carnival Cones

10 serves (2 cones per serve)


- 10 tortillas or wraps (wholegrain if possible) - 2 cups leftover shredded chicken - 1 cup of grated leftover vegetables (eg carrot, zucchini etc) - ½ cup grated cheese - paprika, cumin or spices to taste

$2.90 $4.50 $1.50 $0.70

- 2 baking trays

- 1 bowl

- Grater


Method

1. Preheat oven to 180 degrees Celsius

2. Mix shredded chicken, grated vegetables, cheese and spices in a bowl 3. Cut tortillas in half and spoon mixture into centre. Rolls each tortilla into a cone and

place on a baking tray, with the join facing down 4. Place in oven and bake for 5-7 minutes or until tortilla is crispy 5. Keep warm in pie oven

37

‘Leftover’ Lettuce Cups (San Choy Bow)

Serves 16


- 4 cups of savory mince* - 2 Iceberg lettuce - 4 rice (vermicelli) noodle squares - 8 teaspoons sweet chilli sauce - 4 teaspoons soy sauce *See ‘Savory Mince’ recipe

$14.30 $5.00 $1.10 - -

- 1 large pot

- Wooden spoon

- Kettle for boiling water

- Large bowl

- Strainer


Method

1. Boil kettle and place noodles in bowl with hot water

2. Place left over savory mince in a pot and put on low/medium to warm up 3. Once noodles have cooked (~5mins) add them to the savory mince along with soy sauce

and stir through until warm. 4. Separate lettuce leaves into paper bowls and portion savory mince and noodle mixture

into them. 5. Top each san choy bow cup with 1 teaspoon of sweet chili sauce.

38

Veggie Burgers

Makes 12 Max 250g


- 2 carrots - ½ zucchini - 130 g canned corn (drained) - 1 medium potato - 2 sticks celery - 1 small onion - ½ cup self-raising flour - 2 eggs - salt and pepper to taste - oil for frying - wholemeal bread roll (serving) - salad (serving)

$0.70 $0.50 $0.90 $0.60 $1.00 $0.50 $0.20 $0.90 - -

- Grater

- Chopping knife

- Fry pan or electric fry pan

- Spatula


Method

1. Grate carrot, zucchini and potato. Finely cut onion and dice celery. 2. Place carrot, zucchini, potato, onion and celery along with corn, self-raising flour, eggs,

salt and pepper into a bowl and mix. 3. Form mixture into patties or scoop straight onto frypan / hot plate 4. Heat oil in a pan and brown patties on both sides 5. Serve in a wholemeal roll with salad vegetables eg. Lettuce, tomato, grated beetroot,

tomato sauce or on their own as a snack. 6. Patties freeze well, defrost and reheat in microwave.

39

Pizza Pops

Makes 10


- 10 cherry tomatoes - 10 bocconcini - 10 basil leafs - 1-2 pita rounds (depending on size)

$2.50 $4.00 $1.50 $1.10

- 10 paddle pop sticks

- Sharp knife

Total Cost = $9.10


Method

1. Cut pita into triangles

2. Make small incision into cherry tomato for paddle pop stick to go into.

3. Push paddle pop stick through pita, tomato, basil leaf and then through a bocconcini

ball.

4. Serve fresh on a stacked on a platter.

A cube of cheddar cheese can replace the bocconcini ball.

40

Cheesy Garlic Pita

Serves 12


- 3 whole meal pita pockets - 4 large cloves of garlic - 1 cup grated low fat cheese - 4 tbsp olive oil - dried or diced fresh basil to garnish

$2.85 $0.35 $1.00 - $1.00

- Garlic crusher

- Sharp knife

- Pastry brush

- Small bowl

- Small whisk or fork


Method

1. Preheat grill or oven to 220 degrees

2. Cut pita in half (if pita pocket cut in the pocket in half first)

3. Finely dice or crush the garlic and mix with the olive oil

4. Brush oil and \or garlic over the pita

5. Sprinkle a small handful of cheese over each piece

6. Place under grill or in oven for 10 mins or under cheese has started to turn golden

brown.

7. Garnish with small amount of basil (optional) and serve.

*Garlic is optional, feel free leave out or add some Italian herbs instead.

*Pita freezes well, so buy up if it’s on special.

41

Brekkie Boats

Serves 12


- 1 pack of 12 mini soft taco shells - 6 eggs - 1 punnet cherry tomatoes - ½ cup frozen peas / sugar snap - 2 tbsp fresh or dried chives - ¼ cup milk - 1 slice lean ham

$4.50 $3.00 $3.00 $0.50 $0.75 $0.25 $1.40

- Whisk

- 2x Mixing bowl

- Knife

- Chopping board

- Oven

- Baking tray


Method

1. Preheat oven to 180 degrees Celsius 2. Place boats on a baking tray with baking paper 3. Slice cherry tomatoes into quarters, finely chop chives and dice ham and place in bowl. 4. In medium bowl, whisk eggs, then add milk and pepper 5. Spoon veg mix into boats - making sure each egg boat gets equal parts ham and veg. 6. Pour equal amount of egg mix into boats. 7. Bake for about 25 minutes until egg mixture is puffy. 8. Cool for 5 minutes, serve fresh on a platter at recess or lunch.

Note: Any leftover veg can be added to these boats. Grated cheese can be added on top. Bread can be used instead of taco boats in muffin tins or hollow out dinner rolls.

42

Cheesy Scones

Makes 30


- 6 cups whole meal self-raising flour

- 120g margarine

- 1 ¾ cup milk

- salt and pepper

- 1 ½ cups chopped chives/ shallots

- 3 large carrot, finely grated

- 1 ½ cups finely chopped spinach leaves

- 3 cups finely grated reduced-fat tasty cheese

- olive oil spray

$2.00

$0.80

$0.85

-

$2.20

$0.60

$1.70

$4.00

-

Mixing bowl

Whisk

Baking paper

Baking tray

Total Cost = $12.15


Method

1. Heat oven to 200C (180C fan-forced) and line an oven tray with baking paper.

2. In a large bowl, add flour, salt, pepper and margarine. Mix with your hands until it

resembles breadcrumbs.

3. Stir through chives, carrot, spinach and 2 cups of cheese and gradually add milk; mixing

together to form a stiff dough - be careful not to over mix.

4. Gently knead a few times and flatten into a disc approx. 2cm thick.

5. Cut the dough into desired shapes and place on the prepared baking sheet. Brush with

the remaining milk and sprinkle the remaining 1 cup of cheese on top.

6. Bake at 200°c (180C fan forced) for 18-22 minutes, or until the tops are lightly golden.

Cool on the tray for 5 minutes before transferring to a wire rack. Freezes well, reheat in

microwave with damp cloth to ensure they don’t dry out.

43

Blueberry Scones

Makes 30


- 6 cups wholemeal self-raising flour - 130g margarine - 1 ¾ cups milk - 1 teaspoon salt - 9 tbsp honey - 3 teaspoons vanilla extract - 2 cup blueberries (frozen)

$2.00 $0.80 $0.85 $1.00 $3.00 $2.50 $3.50

- Mixing bowl - Whisk - Baking paper - Baking tray - Brush


Method

1. Heat oven to 200C (180C fan-forced) and line an oven tray with baking paper.

2. In a large bowl, add flour, salt and margarine. Mix with your hands until it resembles

breadcrumbs.

3. Make a well in the center, add honey, vanilla and gradually add the milk. Stir until just

incorporated. Gently fold in the blueberries.

4. Gently knead a few times and flatten into a disc approx. 2cm thick.

5. Cut the dough into desired shapes and place on the prepared baking sheet. Brush with

the remaining milk.

6. Bake at 200°c (180C fan forced) for 18-22 minutes, or until the tops are lightly golden.

Cool on the tray for 5 minutes before transferring to a wire rack.

Freezes well, microwave with damp cloth to reheat. Serve with same spread of jam or

margarine (optional).

44

Juicy Jelly

Makes 8 cups


- 4 cups 100% apple juice - 1 cup frozen raspberries - 1 tbs gelatine

$1.50 $3.00 $0.80

- Large pot

- Fine strainer

- Whisk

- Plastic cups

- Stove

- Measuring cup/spoon

Total Cost = $4.30


Method

1. In a medium saucepan, place 2 cups (500ml) apple juice and the raspberries. Bring it to

the boil. Remove from heat and whisk in gelatine to dissolve. Stir through remaining

apple juice.

2. Pour juice through a strainer to remove raspberry seeds, then pour strained juice into

moulds or a bowl. Refrigerate for 3-4 hours, or overnight, to set.

45

Banana Men

Makes 10


- 3-4 medium bananas - 10 teaspoons natural peanut butter - 20 sultanas - 5 small dried apricots

$2.20 $1.50 $0.50 $0.50

- Cutting knife

- Butter knife

Total Cost = $4.70


Method

1. Slice up banana (3cm pieces)

2. Place a spoonful of peanut butter on top of the banana slices

3. Press the sultanas (the eyes) and dried apricot (the smile) into the peanut butter to

make a smiley face

Note: Swap the peanut butter for hulled tahini for a nut free recipe.

46

Banana Muesli Bites

*Occasional. Makes 36 Large / 72 Medium / Dairy Free/ 50g max serve


- 9 cups oats - ¾ cup sunflower seeds - 6 medium bananas - ¾ cup olive oil - ¾ cup pumpkin seeds - 3 teaspoons vanilla extract - 1 ½ teaspoons cinnamon - 1 cup sultanas / dates - 6 eggs - ¾ cup honey

$4.00 $2.00 $3.00 $2.00 $3.00 - - $2.00 $3.00 $3.00

- Mixing bowl - Measuring cup - Measuring spoons - Slice tin - Baking paper - Knife to cut slice

Total Cost = $22.00 Cost per Serve = $0.60 (Large)/ $0.30 (Medium)

Method

1. Preheat oven to 180 degrees. 2. Mix all ingredients together. 3. Press into slice tins (about 2cm deep) and bake for 25-30mins.

4. Let cool and cut into desired sizes (square or rectangle).

Freezes well, allow a few hours to defrost or use microwave.

Note: Wrap in baking paper and twine for added appeal (optional)

47

Turn up the Beet Chocolate Muffins

*Occasional - Max serve 80g Makes 12


- 1 beetroot (250g), peeled and trimmed - 3 eggs - ¾ cup (135g) brown sugar - ½ cup (50g) cocoa powder - ½ cup (60g) almond meal (ground almonds)* - ½ cup (75g) plain flour - ½ cup (125ml) buttermilk - 2 teaspoons baking powder

$0.50 $1.50 $0.25 $0.50 $1.50 $0.05 $0.60 -

- Grater

- Large mixing bowl

- Large mixing spoon

- Muffin tins

- Cooling rack

Total Cost = $4.90


Method

1. Preheat oven to 160°C (325°F). Grate the beetroot (you should have 1¾ cups). Place the

beetroot, eggs, sugar, cacao, almond meal, flour, buttermilk and baking powder in a

large bowl. Mix to combine.

2. Divide the mixture between 12 lightly greased muffin holes (cupcake size tray). Bake for

18 minutes or until cooked when tested with a skewer. Set aside for 5 minutes. Turn out

onto a wire rack to cool.

Freezes well, reheat in microwave. Note: Almond meal can be replaced with whole-

wheat plain flour.

48

Banana Bread *Occasional – Max serve of 80g

Makes 1 loaf ~16 slices


- 1 cup smashed ripe banana (2 med) - 2 eggs - ½ cup honey - 1/3 cup olive oil - ½ teaspoons ground cinnamon - 1 teaspoon vanilla extract - 1 teaspoons baking soda - ¼ cup milk - 1 ½ wheat flour, wholemeal Coconut flakes - optional

$1.50 $1.00 $1.55 $0.80 - - - $0.20 $0.10

- Grater

- Large mixing bowl

- Large mixing spoon

- Muffin tins

- Cooling rack

Total Cost = $5.15


Method

1. Preheat your oven to 180 degrees Celsius and grease and line a 20cm x 10cm loaf tin, with

baking paper hanging over the edges so you can lift it out easily.

2. Sift the flour & baking soda into a large mixing bowl. Add the cinnamon, stir to combine.

3. Beat the olive oil and honey together in a separate bowl. Add the eggs and beat well.

4. Mash the bananas into the mixture, then add in the milk and vanilla and stir to combine.

5. Fold the wet ingredients through the dry ingredients until just combined. Pour the

mixture into the prepared loaf tin and smooth the surface with the moistened back of a

spoon or spatula. Optional: Sprinkle of coconut flakes on top.

6. Bake in your hot oven for ~50-60 minutes, until a skewer inserted to the middle comes

out clean (cover with foil at the 40ish minute mark if browning too quickly).

7. Allow to cool in the tin for ~5 minutes before lifting out and cooling on a wire rack for a

further 30 minutes before slicing. Freezes well, reheat in microwave.

49

What to do with leftovers…?

Here are some great ideas to reuse leftovers that don’t get sold.

Leftover Vegetables

Pasta/vegie pancakes

Savoury muffins

Add to savoury mince/fritters etc

Add leftover vegetables/ham/cheese to Brekkie Boats

Leftover Fruit

Juice / smoothies

Fruit muffins

Frozen fruit/yoghurt

Freeze eg frozen grapes, pineapple UFO’s

Add to Jelly cups

Leftover Pasta/Rice

Surprise muffins

Sushi / Rice balls

Add to patties / bread roll (spaghetti & meatball sub) / Brekkie Boats

Store even small amounts in the freezer until you have enough for a recipe.

More recipes available at: (Filter by Canteen for Everyday recipes)

http://nnswlhd.health.nsw.gov.au/health-promotion/healthy-eating-recipes/

http://nnswlhd.health.nsw.gov.au/health-promotion/healthy-eating-recipes/

50

When preparing recipes, you should only use ingredients from the ‘buy’ column of the Essentials Shopping List. Please see the table for great alternatives to make recipes healthier.

Ingredient / Menu Item Alternatives

Butter, Oils

Use minimal amounts of unsaturated fats – such as olive, canola or sunflower oil instead of butter.

For alternative spreads on sandwiches use cottage cheese, mustards, chutney, hummus or avocado.

Use cooking sprays, baking paper or brush oil onto pan to prevent items from sticking rather than using butter or lots of oil.

Use low fat cooking methods such as steaming, stir-frying or grilling.

Experiment with reduced salt soy sauce, lemon juice, vinegars, mustards, herbs and stocks to make lower fat salad dressings.

Milk, Yoghurt, Cheese

Use reduced fat milk and yoghurt.

Use reduced fat cheese.

For baked cheese toppings on casseroles - mix oats/bran/wheat germ/crushed cornflakes with reduced fat cheese or a small portion of a strong tasting cheese such as parmesan cheese.

Cream & Sour Cream

Used evaporated milk or milk instead of cream in recipes

Reduced fat evaporated milk can be whipped and used as a cream substitute; it’s a good idea to chill it before whipping.

Low fat ricotta cheese whipped with small amount of icing sugar is also a good cream substitute. Also mix with honey and vanilla for extra sweetness.

Low fat continental style cottage cheese, low fat cottage cheese and low fat ricotta cheese are all suitable alternatives to cream cheese and sour cream.

Buttermilk and low fat yoghurts can be substituted for sour cream.

Coconut Milk

Use coconut flavoured light evaporated milk and a little corn flour (add this at the end as it tends to split if overcooked) as a substitute.

Use evaporated skim milk with a little coconut essence as a substitute or coconut flavoured evaporated milk.

Try low fat yoghurt and a little desiccated coconut (do not boil).

Cakes & Biscuits FAT

51


When preparing biscuits, use 2 tablespoons of fat per cup of flour. Some recipes may ask for more than this – however it is not required.

Use margarines and oils for cooking rather than butter.

Pureed fruits and vegetables (e.g. Pureed apple, pumpkin, avocado and banana), low fat yoghurts, fruit juices and buttermilk can be used to replace some of the fat in some recipes. These provide the moisture that fat normally would. Try replacing 50% of the fat in recipes with these products.

Avoid over mixing or beating lower fat mixtures, as this tends to toughen the final products.

SUGAR

Using pureed fruits, fruit juice, dried fruit, buttermilk and low fat vanilla yoghurt as alternatives to sugar can reduce the amount of sugar required in recipes.

Try decreasing the sugar quantity by about 1/4 and add flavourings such as nutmeg, cinnamon and vanilla essence.

Instead of icing, try using ricotta cheese mixed with fruit and a small amount of icing sugar or sliced fresh fruit.

Pastries & Savoury Foods

Short crust and puff pastries are high in fat. Use filo pastry and brush layers with reduced fat milk rather than butter/oil.

Use bread instead of pastry for bases.

For a pie base try cooked rice mixed with egg white.

Add legumes

Add legumes such as kidney beans and lentils to ‘wet’ dishes and mince dishes.

Mash kidney beans and incorporate into rissoles and burger patties.

Add four-bean mix or chickpeas to salads or serve a bean salad as a side.

Make homemade hummus from tinned chickpeas and use as a dip or spread.

Sodium

Experiment with using dried/fresh herbs and spices as a salt alternative

Look for products that are ‘low salt’, ‘reduced salt’ or have ‘no added salt’ when choosing commercial products.

Sea salt, rock salt, garlic salt and chicken salt are still ‘salt’.

Fibre Use wholemeal, wholegrain or high fibre breads for all your

sandwiches and rolls.

52


Add extra salad and vegetables to all menu items where possible.

Add fruit to baked goods (fresh or dried).

Leave the skin on vegetables where possible. Avoid overcooking vegetables until they are very soft – allow a slight crunch to retain some of the fibre.

When baking, substitute half the white flour for wholemeal flour. A little extra moisture may need to be added to prevent drying out.

Gravies & Sauces

Make gravy using vegetable juices instead of pan juices.

Portion Sizes

Use mini muffin trays for baking or only fill regular muffin trays to be half full. Avoid the Texas muffin pans as they are too large.

Use 1 tablespoon of mixture when making pikelets or fritters as opposed to 2 or 3 tablespoons. Freeze leftover quantities.

Try to have more salad and vegetables on the plate than anything else.

Pre-cut slices, pies and quiches into smaller portions and store for morning teas and snacks at a later date

Adapted from Food Smart Schools.

53

This section provides general and practical marketing and promotional information. Included ideas: stamp card templates and promotional flyer templates. Please modify to suit your

canteen and its menu.

Good marketing can ensure the financial sustainability and success of your school canteen. The

overall goal is to make Everyday food and drinks stand out and sell well.

You can do this by addressing the 4Ps of marketing:

1. Product. 2. Place. 3. Price. 4. Promotion.

Marketing is getting the right product in the right place, favourably priced using the right

promotion to help attract customers who will buy.

A healthy canteen uses marketing to attract students to Everyday foods.

Product

Do all items look appealing? Ensure food is presented well – fresh, in little cups or on

platters, pair colours together and ensure food always has some colour, aroma, flavour,

and serve at the correct temperature and texture.

Are items attractively packaged and displayed? Try serving them in little bowls or patty

pans. Stack food items e.g. Food pyramid

Are sandwiches and wraps in clear packaging/wrapping so fillings can be seen? Make

fillings colourful.

Do you use enticing descriptions and names for menu categories and food on the menu?

(e.g. Lean Mean Beef Burger or Hulk Fritters). Use names appropriate to student ages.

Are healthy food and drinks easy to eat? For example, is fruit cut into bite-sized pieces and

placed into easy to eat cups? Are vegetables cut into sticks and served with a healthy

Everyday dip? Are Everyday sandwiches packaged to help active students eat healthy food

on the go?

Are you involving the school community in menu development? For example, do you ask

students what they like and want in their canteen? E.g. Complete a taste testing session

with students.

Do you have a core menu that changes only from time to time (e.g. winter/summer) plus

healthy weekly, or daily or weekly specials that add variety and interest?

https://pixabay.com/en/awning-store-shop-retail-business-2683099/

https://pixabay.com/en/fruit-apple-food-apples-eating-356519/

55

Price

Are your prices appropriate for parents and students?

Does your menu offer good value? Are foods priced similarly to foods outside school?

Is Everyday food favourably priced compared with Occasional food to make it more

attractive to purchase?

Do you offer Everyday food specials and meal deals? Eg. Taco Tuesday – Soft tortilla taco

with a flavoured milk for $5

Place

Are the Everyday foods most visible? Can students see mostly Everyday items when

they’re at the counter?

Is the menu clearly displayed? E.g. On a blackboard, large printed sign

Are Everyday foods displayed at eye level?

Are Everyday drinks displayed at eye level in the fridge?

Is water easily available?

Are Everyday foods displayed next to the cash registers to encourage purchase? E.g. Place

fruit cups and popcorn near cash register.

Is the canteen a good place to be? Is it attractive, friendly and engaging? Make the

canteen colourful and filled with student artwork, themes – Christmas, Easter

Promotion

Are only Everyday foods advertised? E.g. No promotions for Occasional foods

Do you have visible and attractive point-of-sale advertising such as posters and

noticeboards for Everyday food and drinks?

Do you plan ahead and identify special days or theme days that promote healthy Everyday

food choices? For example, items with milk, yoghurt or cheese for Healthy Bones

Week, fruits and vegetable specials for Fruit and Veg Month; or themed specials for the

athletics or swimming carnivals (e.g. The Triple Jump Meal Deal or The Bolt Burger)?

Do you use language, terms, symbols, images and icons that appeal to your audience? Age

dependent – Using clipart and fun pictures to connect with children.

Does your canteen have engaging names, logos and branding that are consistent through

all school communications? E.g. Name your canteen to be personalised, fun and with a

connection to the community – Beachside town, The Peckish Pelican Canteen.

Do you use descriptive words for Everyday food and drinks, like 'delicious', 'luscious' or

'scrumptious' to make them more appealing?

Could you involve the school community in making artwork and advertising for Everyday

food and drinks specials? Or have a competition to make a canteen name and logo?

Do you include the canteen menu and lunch specials in the school newsletter or on the

school website?

https://pixabay.com/en/bag-money-wealth-revenue-finance-147782/

https://pixabay.com/en/tag-locations-icon-symbol-pointer-1873545/

https://pixabay.com/en/text-font-type-typography-2055659/

56

Simple ideas to help inform the school community about the canteen

Include the canteen menu and ordering form in the school newsletter and on the

school website for easy reference and ordering

Include nutrition articles in the school newsletter to increase parents’ understanding

about healthy eating for school-aged children.

Promote your current canteen specials, new items added to the menu or upcoming

theme days at school assemblies

Run a competition for students to design a new canteen logo or rename the canteen

or rename/name some new dishes. Have a canteen voucher as the prize

Use notice boards around the school to promote the canteen and its menu

Promote the canteen to teachers and staff to help increase sales

57

Get one stamp for each Everyday food purchased and receive a

Crazy Corn Cob at 10 stamps! Get one stamp for each Everyday food purchased and receive a

Crazy Corn Cob at 10 stamps!


Crazy Corn Cob at 10 stamps! Get one stamp for each Everyday food purchased and receive a










58


free pineapple UFO at 10 stamps!












free pineapple UFO at 10 stamps! Get one stamp for each Everyday food purchased and receive a


59

Back to school canteen

specials!

Smoothie of the day: $1.50

Surprise quiche $1.00

Popcorn mix $0.50

This week’s meal deal:

Chicken roller + Plain/flavoured milk

$5.00

Get in quick before they run out!

60

$5 Mad Mexican meal deal

Soft taco: Beef or Bean with cheese, lettuce &

tomato

Or

Pita nachos: Beef or Bean topping with guacamole

Drink: Water / Apple juice / Orange juice

Please circle your preference and return to canteen with

payment

Crazy carnival special

Our healthy lunch deal will keep you energised all day long

Chicken and/or salad roll

+

Water or apple juice or orange juice

+

Sports Snack Pack – Frozen orange wedges & popcorn power mix

Just $6

61

This section provides ideas for recruitment, orientation and retainment of volunteers for school canteens. Also included is a template for a recruitment letter and welcome letter. Please adjust

or change to suit your canteen and its menu.

62

Recruiting Volunteers:

Provide initial training, orientation and a welcome pack for new volunteers.

Sendout a letter to parents at the start of the year to inform them of canteen operations, daily duties involved with volunteering and the importance of volunteers.

Send out an invitation for volunteers in the school newsletter/on the school Facebook page Speak, hand out leaflets, or conduct canteen tours at school events during orientation week

and advise that the canteen is always recruiting volunteers. Have a 1-2 day cook up /food prep day a term (weekend) and appeal to working parents

who may be willing to help. Just ask people, either yourself or existing volunteers approach other parents and ask for

another pair of hands to help out. Train volunteers in food preparation, safety and service, which can be used in other

employment.

Letthe parents know that the canteen appreciatesall volunteers even if they are not

parents i.e. grandparents, aunties, uncles, and family friends. Appeal to grandparents and/or approach Senior Citizen organisations.

Include a canteen update in the school’s newsletter, including photos of canteen

volunteers and canteen news.

Orientation Checklist:

Ensure volunteers have a Working with Children Check Orientate volunteers with fire exits and fire equipment Orientate volunteers with canteen storage, facilities, equipment, processes Familiarise volunteers with price list Provide welcome pack Provide Food Safety & Canteen Policy information

Retaining volunteers:

A great orientation and ticking off the checklist will help volunteers to feel more comfortable and know how to and what to do so they can efficiently help out.

Provide a complimentary lunch for the volunteer on the day that he/she is working. Involve volunteers in decision-making, leadership roles and give them an opportunity to

make suggestions e.g. a survey. Create a canteen volunteer Facebook page for the school. Include stories, photos, recipes,

information, tips and 'thank you' notes.

Provide incentives/rewardsystemandletpotentialvolunteersknowthatthey may

receive benefitsforvolunteering their time.

Makevolunteerrostersflexible. Some people may not be able to spare a full day butcould arrange a morning or afternoon shift.

Makesurethattheyhaveagoodexperiencewhilevolunteeringinyourcanteen, pleasant working environment.

Organise 'thank you' afternoon teas or end-of-year/semester group 'thank you' events.

*This information has been adapted from the Healthy School Canteen Strategy website and the Healthy Kids Association website. For more information please visit http://healthy-kids.com.au/school-canteens/

Volunteers are a canteen's most valuable resource. However, recruiting and retaining volunteers

can be difficult. Therefore, it is important to identify and use opportunities to encourage, support

and reward volunteering in the school canteen.

http://healthy-kids.com.au/school-canteens/

63

Where else can you meet new people, gain food handling experience, talk to your child’s

teachers, meet their friends and see them in action in the playground?

Volunteering at our school canteen is easy. Your duties for the day will be:

Making simple healthy lunches for our wonderful students and staff

Meeting and serving students at recess and lunch

Share a lunch on us.

Having a good laugh, lots of fun and a chat

Grandparents, aunties, uncles, and family friends are welcome

Make the day even more fun and bring a friend or two with you…

Please contact [Supervisors name and number] Or fill in the tear-off below and send it back

to school.

Canteen Volunteer Information

Name ____________________________________________________________

Mobile Number_________________Email__________________________________

Childs Name__________________________________________ Year__________

Please circle: Days you wish to Volunteer: -

Monday Tuesday Wednesday Thursday Friday

How often do you wish to Volunteer:

- Once a week - Once F/night - Once Month - Once Term

Any special request such as being rostered with friends etc…

________________________________________________________________________________________________

Please note a Working with Children check is required.

https://pixabay.com/en/volunteer-hands-help-colors-2055015/

https://pixabay.com/en/volunteer-hands-help-colors-2055015/

64

Welcome to the school canteen and thank you for volunteering!

Dear

Thank you for volunteering your time. Our canteen provides an important service to our kids and

teachers and relies on volunteers to help provide healthy, affordable food.

On your first day please arrive 30mins before your shift so [Enter supervisors name here], the

canteen supervisor, can orientate you and introduce you to the canteen and all the new faces.

Working in the canteen is a great way to meet other parents and your child will love to see you at

their school.

This welcome pack has been prepared to provide you with all the information you need to get

started in the canteen so please take the time to read it. Please find included:

Summer/winter menu

Canteen price list

Daily canteen duties

Canteen policy

Workplace health and safety information

Working with Children check

If something comes up and you cannot make your rostered shift please try to find a replacement

from the list of helpers and let [canteen supervisors name] know asap.

Please do not hesitate to ask any questions or for help if needed. Your help is greatly appreciated

and we hope you enjoy your time volunteering with us.

Thank you,

[Canteen managers name here]

Phone: [Enter phone number]

Canteen manager

65

This section provides information and advice on food safety, food storage and hygiene.

66

Food Safety Food safety means handling, preparing, and storing food in ways that prevent foodborne illness such

as food poisoning. Food safety includes a number of routines that should be followed to help

prevent and avoid potential health hazards.

What Is Food Poisoning?

Food poisoning can develop from eating food products containing high levels of bacteria. The

bacteria can cause illness or the bacteria may produce toxins in the food that can cause illness.

Food Poisoning Symptoms The most common symptoms associated with food poisoning include nausea, stomach cramps, diarrhoea and vomiting. These usually occur within two to thirty‐six hours of consumption of contaminated food. Symptoms usually last one to seven days, although may last longer. The infection can be passed to others at any time.

Common types of food which bacteria prefer:

Meat and Poultry

Seafood

Dairy products (especially unpasteurised)

Eggs

Deli meats

Cooked rice

Cooked pasta

Prepared salads e.g. coleslaw and pasta salad

Prepared fruit salads

Temperature Danger Zone

It is VERY IMPORTANT not to give bacteria the conditions

under which they can multiply. Bacterium grows best when the

temperature is between 5oC and 60oC. This is called the Temperature Danger Zone.

Make sure that food is kept out of the Temperature Danger Zone for as long as possible.

67

Workers in school canteens can prevent food poisoning by:

Storing and handling food correctly so that any bacteria cannot grow or multiply

Making sure your hands are washed and dried thoroughly before handling food

Not handling food and money at the same time

Thoroughly washing and sanitising all equipment used to prepare raw food including benches, chopping boards, mixing bowls and spoons

Storing food in containers that are clean, food safe, easy to wash, have tight fitting lids or are covered with foil or plastic film

Storing raw food BELOW cooked food in the refrigerator

Storing food correctly. In particular, do not keep food in the “temperature danger zone”

Keeping hot food above 60oC and cold food cold below 5oC

Making sure food is served as soon as possible after preparing

Thoroughly washing fruit and vegetables

Always using food before the use by dates on packaging

Storing Food A food business must ensure that food is stored correctly to protect it from the likelihood of

contamination. This is a legal requirement.

Food should be stored in food‐grade containers and covered if there is any chance of contamination.

Raw foods should be stored separately or away from ready‐to‐eat foods to avoid contamination. Food‐grade containers are containers that are suitable for storing food in.

Defrost foods in the fridge overnight or in the microwave for immediate use. Never defrost food at room temperature on the bench.

Label all food that is transferred into a container. Mark with date of opening/preparation and description of food.

Once food has been cooked and needs to be stored it is important to cool it quickly. As soon as hot food has stopped steaming it needs to be refrigerated

Complete the FREE Food Alert Training Module to help build your food safety skills & knowledge:

https://www.imalert.com.au/foodsafety/training/welcome.php?sub=healthy-kid

Hot food in large container in cool room = Long time to cool down, contents stay in the temperature danger zone for longer than recommended and may be spoilt.

Hot food in smaller containers = Brings them down in temperature quickly, helping to avoid

long periods of time in the danger zone.

https://pixabay.com/en/anatomy-bacteria-bacterium-bowels-160524/

68

This taste testing survey template has been developed to help you conduct a taste testing

session with students. This can help gauge whether your Everyday recipes will be enjoyed and

sell successfully in the canteen. Please adjust dish names as needed. A permission slip has also

been included for canteens to send home for parents to sign before the taste testing session.

The school community survey is for schools who wish to engage their community in the

development of their menus. This can ensure the foods on offer appeal to your school’s

preferences

69

Taste Testing Survey

Sunshine Cup

Didn’t like Not sure Liked

Hulk Fritters


Savoury Scones


Sweet Scones


Banana Muesli Bliss Bites


70

Mac & Cheese


X-Ray Vision Curry


Baked Bean Jaffle


Mince Jaffle


Chicken Rollers


71

School Letterhead

Permission Note

Dear Parents,

Our school is planning to trial some new recipes for the school canteen.

The kids will be tasting a variety of healthy recipes and providing feedback on the

dishes. Their feedback will be very valuable in deciding which dishes are taken on board

for possible new canteen dishes.

We are aware that a small number of children are allergic to certain foods. Therefore,

it is important to let us know. Please sign and return the permission slip below, to allow

your child to participate in the taste testing and to indicate any food allergies or

dietary requirements if appropriate.

Regards,

__________________________

Teacher

Permission Slip for Taste Testing

I give permission for my child/children _____________________________

to participate in the Kids Taste Testing session being conducted at school.

1. Does your child have any food allergies? Yes / No

If yes please specify what food/foods should be avoided.

2. Are there any other foods your child should not eat (i.e. due to religious or

cultural beliefs) Yes / No

If yes, please list which foods.

3. I’m interested in helping in the class on the day: Yes / No

Name: ___________________________ Phone number:_______________

72

School Parent Survey: Changes to Canteen Menu

Thank you for taking part in this important survey about changes that are going to take place in our

school canteen.

The school community cares about the health and wellbeing of our children. We believe it is our

responsibility to provide a canteen menu that promotes healthy eating options for our children and

reflects their learning in class. It also needs to meet the new Department of Education NSW Healthy

School Canteen Strategy. We want to provide delicious, nutritious and popular alternatives for your

children but to do this we need your input!

Please complete this survey and return to the school office by (day) (date).

Families who return a completed survey by this date will go into the draw to win a $5 canteen Gift

Voucher. There are three Gift Vouchers to be won so get your survey in ASAP!

1. How many days does your child use the canteen?

> 1/ week

1/ week

1/ month

1/ term

Other (please specify)

2. What would be your top 5 choices as menu items? Please number 1 – 5 in order of priority.

Meals Snacks

Fried rice Blueberry Scones

Nori or Sushi rolls Pizza Pops

Mini pizza Juicy Jelly

Heathy mac and cheese Vegie stick cup

Hulk fritters Crackers & Cheese

Soup Choc Beet Muffins

Homemade burgers Brekkie Boats

Baked Potatoes with Toppings Popcorn

Meat and vegie stir fry Frozen Grapes

Salad and Meat Wraps Garlic Pita

Burritos Fruit cup

Curry Apple Slinky

Other: please specify Yoghurt cup

Ingredients in other recipe: Banana Muesli Bites

3. There may be healthy foods that your family/child particularly enjoy that may be considered by the P&C Committee for inclusion in the menu. Please list these below, including the main ingredients used to prepare them.

4. Please add any other comments that you would like taken in to consideration when the canteen menu is reviewed.

If you would like to volunteer in the school canteen please call 0495 948 395.

73

The Healthy School Canteens website: https://healthyschoolcanteens.nsw.gov.au/

Healthy Kids Association: http://healthy-kids.com.au/

Northern NSW Canteen Facebook Group:

https://www.facebook.com/groups/129502324434316/

Healthy Food Finder: www.foodfinder.health.nsw.gov.au This can be bookmarked on

a smartphone.

Free Food Alert Online Training Module:

https://www.imalert.com.au/foodsafety/training/welcome.php?sub=healthy-kids

Health Promotion Website (Recipes section):

http://nnswlhd.health.nsw.gov.au/health-promotion/healthy-eating-canteen/

https://www.facebook.com/groups/129502324434316/

https://www.imalert.com.au/foodsafety/training/welcome.php?sub=healthy-kids

74

Healthy Kids Association. (2017). Healthy Kids Association Australia. Retrieved 3 November

2017, from http://healthy-kids.com.au/Healthy Canteens

NSW Ministry of Health (2017). The NSW Healthy School Canteen Strategy: Food and Drink

Benchmark. Retrieved 24 October 2017 from

https://www.healthykids.nsw.gov.au/campaigns-programs/nsw-healthy-school-

canteen-strategy.aspx

World Health Organisation. (2017). Prevention of foodborne disease: Five keys to safer food.

World Health Organisation. Retrieved 13 November 2017, from

http://www.who.int/foodsafety /consumer/5keys/en/

Documents

A Practical Guide for Implementing the NSW Healthy School … · 2018-07-20 · Drinks Everyday option $ Everyday option $ Everyday option $ Our school aims to provide healthy, nutritious