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Chicken and vegetable stir fry

Ingredients
6 Serves
25 Serves
60 Serves
Canola oil
tbsp.
2 tbsp
3 tbsp
Crushed garlic
1 clove
2 cloves
3 cloves
Chicken thigh fillets (skinless)
350g
1.5 kg
3.5 kg
Cabbage
small
1 small
2 small
Carrot
1 Medium
4 Medium
10 Medium
Red capsicum
1
4
10
Zucchini
1 medium
4 medium
10 medium
Sweet chilli sauce
2 tbsp
3 tbsp
125 ml
Rice (uncooked)
1 cup
4 cups
10 cups

Method

  1. Cook rice according to packet instructions.
  2. Wash vegetables and slice into pieces of similar size (discarding capsicum seeds and stalk).
  3. Cut chicken into small strips, removing and discarding any skin or bones.
  4. Heat oil in pan, add chicken and garlic, and gently cook until chicken is brown and cooked through. Set aside.
  5. Add cabbage, carrot and capsicum to pan and cook for 2 to 3 minutes.
  6. Add zucchini and continue to cook for 3 to 5 minutes.
  7. Add chicken and sweet chilli sauce to pan. Stir and cook until vegetables are tender and chicken is warmed through.
  8. Serve with steamed rice.
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Bolognese

Ingredients 6 Serves25 Serves60 Serves
Olive oil
1/2 tbsp
2 tbsp
3 tbsp
Garlic
1 clove
2 cloves
3 cloves
Brown onion
1 small
2 large
4 large
Carrot
1 large
4 large
10 large
Celery
2 stalks
1 kg
2.5 kg
Zucchini
1 large
4 large
10 large
Lean beef mince
400 g
1.75 kg
4 kg
Crushed tomatoes
1 x 800g can
3 x 800g can
8 x 800g can
Brown lentils
1 x 125g can
1 x 400g can
3 x 400g can
Dried basil
tsp
1 tsp
1 tsp
Dried oregano
tsp
1 tsp
1 tsp
Spiral pasta (uncooked)
1 cups
6 cups
15 cups
Grated cheddar or parmesan cheese
cup
1 cup
4 cups

Method

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  1. Finely chop onion, carrot and celery. Grate zucchini. Drain and rinse lentils.
  2. Heat oil in large frying pan over medium heat. Add onion, garlic, carrot, celery and zucchini. Cook, stirring, for 3 to 4 minutes or until onion is tender.
  3. Add mince. Cook, stirring and using a wooden spoon to break up mince, for 5 to 6 minutes or until mince is browned. (For larger quantities, this will need to be done in small batches.)
  4. Add tomato, lentils, basil and oregano to pan. Reduce heat to medium-low. Cook covered, stirring occasionally, for at least 30 minutes or until sauce has thickened slightly.
  5. Cook pasta in boiling water, following packet instructions, until tender. Drain.
  6. Serve pasta with sauce over the top and a sprinkle of grated cheese.
  7. Serve with pita bread or wholemeal dinner rolls.

Pea and chicken frittata

Ingredients 6 Serves25 Serves60 Serves
Olive oil
1/2 tbsp
2 tbsp
3 tbsp
Onion (finely chopped
1 small
1 large
2 large
Eggs
4
15
40
Chicken (cooked and diced)
200g
800g
2 kg
Peas
1 cup
4 cups
10 cups
Boiled potato (sliced)
1 large
4 large
10 large
Grated cheese
cup
2 cups
5 cups
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Method

  1. Heat oil in pan and add onions. Stir and cook until soft but not brown.
  2. Add chicken, peas and potato. Gently stir to heat through.
  3. Whisk eggs in separate bowl.
  4. Place vegetables into ovenproof dish.
  5. Sprinkle grated cheese over vegetables.
  6. Pour egg mixture over vegetables and cheese.
  7. Bake in oven at 160C for 30 minutes (or until cooked through).
  8. Serve with bread or wholemeal crackers.

Vegetable hot pot with rice or pasta

Ingredients 6 Serves25 Serves60 Serves
Olive oil
1/2 tbsp
2 tbsp
3 tbsp
Brown onion
1 small
1 large
2 large
Sweet paprika
tsp
2 tsp
1 tbsp
Tomatoes
1 x 800g can
4 x 800g can
8 x 800g can
Hot water
275 ml
1 litre
2.75 litres
Tomato paste
1 tbsp
3 tbsp
6 tbsp
Cauliflower
1/2 small
2 small
4 large
Carrot
1 medium
4 medium
10 medium
Zucchini
1 medium
4 medium
10 medium
Potato
2 large
8 large
10 large
Green capsicum
1
4
10
Chickpeas
1 x 400g can
3 x 400g can
4 x 800g can
Low-fat Greek yoghurt
cup
1 cup
2 cups
Rice (uncooked)
Pasta (uncooked)
1 cup
1 cups
4 cups
6 cups
10 cups
15 cups

Method

  1. Cook rice or pasta according to packet instructions.
  2. Preheat oven to 180C.
  3. Peel and chop onion. Break cauliflower into small florets. Slice carrot, zucchini, potato and capsicum into pieces of similar size.
  4. Heat oil in large frying pan over medium heat. Add onion and cook for 5 minutes, until soft.
  5. Add paprika, tomatoes, water and tomato paste. Stir and bring mixture to a simmer.
  6. Add vegetables and chickpeas to pan. Stir to mix.
  7. Transfer to ovenproof baking dish, cover and cook in oven at 180C for 40 minutes (until all vegetables are soft).
  8. Stir through Greek yoghurt just before serving.
  9. Serve with rice or pasta.