Looking for menu planning inspiration? In this article, we’ll look at an extensive list of École Maternelle menu ideas for Hiver (Winter).
Want help planning out your menus? We’ve created a École Maternelle menu planner that you can use to store meal ideas, take notes and plan your term meals.
Contents
In the busy rooms of preschools, beyond the pastel-colored walls and amidst the laughter and playful chatters, there lies an aspect often overlooked, yet paramount to a child’s holistic development: meal planning. At this tender age, children are not just absorbing experiences, numbers and alphabets; they are forming habits, preferences, and relationships with food that will significantly impact their lifelong health and well-being. In these formative years, the significance of intentional, nutritious, and diverse meal planning cannot be overstated. By prioritizing this essential element, educators and caregivers are not merely feeding young bodies, but also nourishing young minds, fortifying their future and setting them on a path of wellness, discovery, and a positive relationship with food. Let’s look at some examples of healthy, cost-effective meals, using local seasonal ingredients, that you can put on the menu for children during Hiver (Winter) in your École Maternelle kitchen in France.
1. Ratatouille: A traditional French dish made with seasonal vegetables such as tomatoes, zucchini, eggplant, and bell peppers, cooked in olive oil and seasoned with herbs. Served with whole grain bread.
2. Lentil Soup: A hearty and nutritious soup made with locally grown lentils, carrots, onions, and celery. Seasoned with herbs and served with a side of whole grain crackers.
3. Quiche Lorraine: A classic French dish made with a whole wheat crust, filled with a mixture of eggs, milk, cheese, and diced ham. Served with a side of mixed greens.
4. Vegetable Stir-Fry: A colorful and vibrant dish made with a variety of seasonal vegetables like broccoli, carrots, snow peas, and mushrooms. Stir-fried in olive oil and soy sauce, served with brown rice.
5. Chicken and Vegetable Skewers: Tender pieces of chicken and seasonal vegetables like cherry tomatoes, bell peppers, and zucchini, threaded onto skewers and grilled. Served with a side of whole wheat couscous.
6. Pumpkin Soup: A creamy and comforting soup made with locally grown pumpkins, onions, garlic, and vegetable broth. Seasoned with spices like nutmeg and cinnamon, served with a sprinkle of roasted pumpkin seeds.
7. Fish Tacos: Grilled fish fillets, such as cod or haddock, served in whole wheat tortillas with shredded lettuce, diced tomatoes, and a dollop of homemade yogurt sauce. Served with a side of roasted sweet potato wedges.
8. Spinach and Cheese Stuffed Pasta Shells: Jumbo pasta shells filled with a mixture of sautéed spinach, ricotta cheese, and herbs. Baked in a tomato sauce and served with a side of steamed green beans.
9. Beef and Vegetable Stew: A hearty stew made with lean beef, root vegetables like carrots, potatoes, and turnips, and aromatic herbs. Slow-cooked to perfection and served with a slice of crusty whole grain bread.
10. Apple and Cinnamon Oatmeal: A warm and nutritious breakfast option made with locally grown apples, rolled oats, milk, and a sprinkle of cinnamon. Served with a drizzle of honey and a side of mixed berries.
11. Vegetable Frittata: A fluffy and protein-packed dish made with eggs, seasonal vegetables like spinach, mushrooms, and onions, and a sprinkle of cheese. Baked until golden brown and served with a side of whole grain toast.
12. Roasted Chicken with Root Vegetables: A simple and delicious meal made with roasted chicken drumsticks and a medley of seasonal root vegetables like carrots, parsnips, and potatoes. Seasoned with herbs and served with a side of steamed broccoli.
13. Tomato and Basil Pasta: A light and flavorful pasta dish made with whole wheat spaghetti, fresh tomatoes, garlic, and basil. Tossed in olive oil and served with a sprinkle of grated Parmesan cheese.
14. Vegetable and Lentil Curry: A fragrant and nutritious curry made with seasonal vegetables like cauliflower, peas, and carrots, cooked in a spiced tomato sauce with red lentils. Served with a side of brown rice.
15. Berry Smoothie Bowl: A refreshing and colorful breakfast option made with a blend of locally grown berries, yogurt, and a sprinkle of granola. Served in a bowl and topped with sliced bananas and a drizzle of honey
Click the button above to get our planner that can be used to store menu ideas, take notes and plan your term meals.
| Location | France |
|---|---|
| Diet | Regular |
