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Packed Lunches

Monday

  • One wholemeal pitta bread spread lightly with reduced fat polyunsaturated spread and filled with cucumber and canned salmon mashed with lemon juice and plain low fat yogurt.
  • 4 cherry tomatoes
  • One slice of fruit loaf with reduced fat polyunsaturated spread
  • Large handful grapes
  • One low fat fruit fromage frais (100g)
  • Glass of water.

Tuesday

  • Homemade pasta salad using 1 cup (60g) wholemeal pasta shapes and 2 tbsp retail tomato based pasta sauce, 2 tbsp sweetcorn with added cubes of cheddar cheese (40g)
  • One medium banana
  • Small carton (200ml) pure apple juice
  • Handful of raisins.

Wednesday

  • Granary bread sandwich filled with chopped chicken mixed with and plain low fat yogurt, and crunchy lettuce.
  • One carrot cut into sticks
  • 200ml carton or glass of semi skimmed milk
  • One peach or seasonal fruit
  • One oatcake lightly spread with reduced fat polyunsaturated spread

Thursday

  • Carrot soup (300ml)
  • Egg and cous cous salad made with 50g/ half cup (dry weight) cous cous, 4 chopped cherry tomatoes, grated chunk of cucumber, handful of raisins, one sliced boiled egg with sprinkling of chives/ parsley if available.
  • One low fat fruit yogurt (150g)
  • One large clementine or other citrus fruit
  • Glass of water.

Friday

  • Beef, cheese and tomato sandwich made with large wholemeal roll lightly spread with reduced fat polyunsaturated spread, filled with low fat soft cheese, slice of roast beef, and one sliced tomato.
  • One tub of pineapple pieces in juice
  • One glass water.

Page updated: Tuesday, January 29, 2008