Looking for menu planning inspiration? In this article, we’ll look at an extensive list of Nursery/Reception menu ideas for Autumn.
Want help planning out your menus? We’ve created a Nursery/Reception menu planner that you can use to store meal ideas, take notes and plan your term meals.
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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 Autumn in your Nursery/Reception kitchen in the UK.
1. Pumpkin Soup: A warm and creamy soup made with locally grown pumpkins, onions, and vegetable broth. Served with a side of whole wheat bread for dipping.
2. Apple and Cinnamon Oatmeal: A comforting breakfast option made with locally sourced apples, rolled oats, and a sprinkle of cinnamon. Served with a drizzle of honey for added sweetness.
3. Butternut Squash Mac and Cheese: A healthier twist on the classic mac and cheese, using whole wheat pasta and a creamy butternut squash sauce. Topped with a sprinkle of grated cheese and baked until golden.
4. Vegetable Stir-Fry: A colorful and nutritious stir-fry made with seasonal vegetables such as bell peppers, broccoli, carrots, and snap peas. Served with brown rice for a complete meal.
5. Sweet Potato and Lentil Curry: A mild and flavorful curry made with locally grown sweet potatoes, lentils, and a blend of aromatic spices. Served with whole wheat naan bread for dipping.
6. Beetroot and Carrot Salad: A vibrant salad made with grated beetroots, carrots, and a zesty lemon dressing. Topped with a sprinkle of pumpkin seeds for added crunch.
7. Tomato and Basil Pasta: A simple yet delicious pasta dish made with fresh tomatoes, basil leaves, and whole wheat pasta. Lightly tossed in olive oil and topped with grated Parmesan cheese.
8. Roasted Vegetable Quesadillas: A tasty and nutritious meal made with roasted seasonal vegetables such as zucchini, bell peppers, and onions. Encased in whole wheat tortillas and lightly grilled until crispy.
9. Spinach and Cheese Muffins: Savory muffins packed with fresh spinach, grated cheese, and whole wheat flour. Perfect for a healthy snack or lunch option.
10. Pear and Walnut Salad: A refreshing salad made with locally grown pears, mixed greens, and toasted walnuts. Tossed in a light vinaigrette dressing for a burst of flavor.
11. Cauliflower and Broccoli Soup: A creamy and comforting soup made with locally sourced cauliflower, broccoli, and vegetable broth. Served with a sprinkle of grated cheese on top.
12. Rainbow Fruit Skewers: A fun and colorful snack made with a variety of seasonal fruits such as grapes, strawberries, pineapple, and melon. Threaded onto skewers for easy eating.
13. Quinoa Stuffed Bell Peppers: Nutritious bell peppers stuffed with a flavorful mixture of quinoa, black beans, corn, and diced tomatoes. Baked until tender and served with a side of mixed greens.
14. Carrot and Ginger Muffins: Moist and flavorful muffins made with grated carrots, ginger, and whole wheat flour. A great way to sneak in some extra veggies.
15. Roasted Root Vegetable Medley: A hearty side dish made with a mix of locally grown root vegetables such as carrots, parsnips, and potatoes. Roasted until caramelized and seasoned with herbs.
16. Broccoli and Cheddar Bites: Bite-sized snacks made with steamed broccoli, cheddar cheese, and whole wheat breadcrumbs. Baked until golden and served with a side of tomato sauce for dipping.
17. Apple and Cinnamon Pancakes: Fluffy pancakes made with grated apples, cinnamon, and whole wheat flour. Served with a drizzle of maple syrup for a sweet treat.
18. Lentil and Vegetable Shepherd’s Pie: A comforting and nutritious dish made with lentils, mixed vegetables, and topped with a layer of mashed sweet potatoes. Baked until golden and bubbly.
19. Tomato and Basil Bruschetta: A simple and flavorful appetizer made with locally grown tomatoes, fresh basil, and whole wheat baguette slices. Lightly toasted and drizzled with olive oil.
20. Pumpkin and Chickpea Curry: A mild and creamy curry made with locally sourced pumpkins, chickpeas, and a blend of aromatic spices. Served with brown rice for a wholesome meal
Click the button above to get our planner that can be used to store menu ideas, take notes and plan your term meals.
| Location | UK |
|---|---|
| Diet | Regular |
