Step into a City Impact Church Preschool & Childcare for a peak at what our little ones eat each day. We’ll show you the yummy stuff that keeps them going strong, plus sharing some of our top recipes so you can whip up their favorites at home too!
Morning Tea
After settling in for a day full of adventures, we kickstart our morning with a nutritious morning tea. Our menu offers a wide variety of options that change every four weeks. You’ll find familiar choices like whole-grain cereals with milk, assorted flavoured muffin bakes, or a colourful smoothie. And, of course, we have fresh seasonal fruit available every day.
Lunch
As the morning shifts to afternoon, our children get hungry and ready for lunch. From Chicken Chow Mein, Beef and Tomato Bolognaise to sandwiches, our menu offers something exciting every day. With ever-changing options, we make sure our little ones get all the nutrients they need to keep them going.
Afternoon Tea
After a busy day of play and learning, it’s afternoon tea! Whether it’s corn thins with hummus, freshly baked muffin bakes or even wholemeal cheese soldiers for a playful twist, our snacks are sure to keep our little ones going until dinner. And don’t forget, fresh seasonal fruit is always on the menu, providing a healthy and refreshing option every day.
Late Snack
For those staying with us at Childcare until the end of the day, we offer a tasty snack to wrap up their time with us on a high note. Whether it’s a cheese and marmite pinwheel, a vegetable snack platter, muffin splits, or corn thins with hummus. Our evening snacks are a yummy way to say goodbye and thank our little ones for another wonderful day of fun, learning, and, of course, plenty of good food!
Our Favourite Recipes
Ingredients
- Macaroni Elbows Small, Wholemeal if possible
- Mixed Vegetables Grated / Diced **see notes
- 1L Low Fat Milk (Trim)
- 150g Margarine
- 100g Bakers Flour (Plain White)
- 200g Grated Edam / Tasty Cheese
- Seasoning
Method
- Cook the pasta as per the packet directions, drain and set aside
- Prepare and cook / steam vegetables until tender
- Now prepare your béchamel (white sauce): Heat margarine on medium heat in a saucepan / pot, add onion and sauté until onion softened and translucent
- Add the flour and cook for around 2mins whilst stirring. Gradually add the milk (I find if you preheat the milk first, which you can do in the microwave, you will get a smoother sauce and the sauce will thicken quicker)
- Gently bring the sauce to the boil then remove from heat. At this point you should have quite a thick but smooth sauce
- Stir in 3/4 Cup of the grated cheese, use a stock blender to get a smooth velvety texture
- Combine your sauce with the pasta and vegetables and adjust your seasoning
- Then pour the pasta and sauce mixture into a greased oven proof dish. You can top with the remaining grated cheese
- Bake for around 20mins at 180°C (160°C fan forced) until golden
Note: This recipe is great to “hide” vegetables. You can puree the vegetables and add it into the sauce. Or, can use grated courgette, cauliflower, broccoli, grated carrot. Frozen chopped spinach or mixed vegetables.
Contains: Dairy, Gluten
Ingredients
- 400g egg noodles
- 1 tsp oil
- 1 onion, fine dice or grated
- 2 carrots, grated / shaved into ribbons
- 3 cups finely sliced cabbage
- 1 cup frozen peas
- 1 tbsp chopped ginger
- 2 tsp garlic, crushed
- 3 tbsp light soy sauce (gf option available)
- 350g shredded cooked chicken
- 2 tsp cornflour
- 1/2 cup water
Method
- Cook noodles according to packet instructions, set aside
- Heat oil in a large frying pan / wok over a high heat
- Add onion, carrots and cabbage and stir-fry for 2 minutes
- Add ginger and garlic and continue to cook while mixing for a further minute
- Add soy sauce and chicken. Continue to stir-fry for another minute
- Mix together the cornflour and water to make a slurry, add slowly to the pan while stirring until the sauce has thickened to desired consistency
- Reduce heat to low, cover with lid and allow vegetables to soften for the children
- Adjust seasoning if needed
- Remove from heat and serve
Contains: Soy, Gluten [Noodles]
Ingredients
- 400g Beef Mince, Lean
- 500g Spaghetti Dry
- 2 x cans Diced Italian Tomatoes
- ½ tsp salt & pepper
- 1 Tbsp Dried Italian Herbs
- 1 – 2 cups grated vegetables (either grated carrot/courgette/celery)
- 1 x medium onion or 1 Tbsp onion powder
- 250ml water
- 1 – 2 Tbsp corn starch made in water slurry to thicken as needed
Method
- Bring a pot of lightly salted water to the boil, cook spaghetti to packet guidelines
- Brown mince (and onion if using) with Italian herbs
- Add tomatoes, season
- Add 1tsp sugar / honey to counter the tartness of tomato
- Combine with bolognaise mince and serve
- Notes:
Before adding the spaghetti to the mince, use a large knife and roughly chop the spaghetti into smaller bite size pieces for the children
Contains:
Gluten (has citrus not as allergen but irritant for some children who are sensitive)
Ingredients
- Chicken Breast, Skinless & Boneless (+/- 60g ea)
- Rice, Brown Basmati or unbleached White, (+/- 30g Uncooked ea)
- Carrot, Pea & Corn Mixed Vegetables, Frozen (+/- 30g ea)
- Seasoning for the chicken (Thyme/Rosemary/Chicken Seasoning)
- Instant gravy powder, Maggi roast chicken
- Olive Oil
Method
- Cook Rice according to packet instructions
- Place mixed vegetables in a pot and bring to a gentle boil then turn off, drain immediately
- Position chicken onto baking trays, cover lightly with olive oil and seasoning/herbs. Roast until cooked through and juices run clear (Use of thermometer)
- Combine rice and vegetables, mix through
- Make gravy / soup according to instructions
- Notes:
An alternate for instant gravy powder is a packet of low sodium, no additives packet of soup.
Contains:
Contains Gluten in other brands gravy powder / soup powder
Ingredients
- 2 cups self-raising flour
- 1 cup grated cheese
- 1 ½ cups milk
Method
- Preheat your oven to 200°C (fan forced at 180°C)
- Combine ingredients in a bowl, fold until just combined
- Bake until golden brown, 20 to 25 minutes.
Contains:
Contains dairy, gluten
Ingredients
- 1 Cup (150g) Plain Flour
- 1 Cup (90g) Rolled Oats
- 1 Cup (85g) Desiccated Coconut
- 80g Brown Sugar (Raw)
- 140g Margarine
- 2 Tbsp Golden Syrup
- 1 tsp Bicarbonate of Soda
- 3 Tbsp Water
Method
- Preheat oven to 160°C (fan forced at 140°C)
- Sift flour into a bowl, stir in oats, coconut and brown sugar
- Melt together, margarine, golden syrup and water – then stir in bicarbonate of soda
- Make a well in centre of dry ingredients, pour wet ingredients into the centre
- Stir until well combined
- Roll into small balls, place 5cm apart on baking tray
- Press with fork lightly to flatten slightly, bake for 12 – 15 minutes until golden brown 8. Transfer to cooling rack
Contains:
Gluten