Cooking Up Healthy Habits:
A Guide to CACFP Meals
2017
Cooking Up Healthy Habits: A Guide to CACFP Meals
1
Table of Contents
Introduction 2
Definitions: Nutrition 4
Tools 5
CACFP Meal Pattern — Infants of All Ages 5
CACFP Daily Menu — Infants 0 Through 5 Months 6
CACFP Daily Menu — Infants 6 Through 11 Months 7
Breastfeeding Support and CACFP Reimbursement 8
CACFP Meal Pattern—Children Ages 2 & Older 10
CACFP Daily Menu Children Ages 1-2 13
CACFP Daily Menu Children Ages 3- 5 14
CACFP Daily Menu Children Ages 6 -12 15
Cooking Techniques 16
Farm to CACFP 16
Healthy Food Substitutions 18
Choosing Healthy Options in Each Food Group 20
Healthy Cooking Methods 21
Tips for Transitioning Kids to Healthier Foods 22
Foundations 23
– Fresh Vegetables 23
– Chicken Breasts 24
– Food Safety 25
Menus and Recipes 28
Cycle Menu 1 28
– Recipes 30
– Shopping List 40
Cycle Menu 2 41
– Recipes 43
– Shopping List 53
Cycle Menu 3 54
– Recipes 56
– Shopping List 66
Cycle Menu 4 67
– Recipes 69
– Shopping List 79
Recipe Index 80
2
Prepared By
Nemours Health & Prevention Services
for the Delaware Department of Education
Authors
Acknowledgements
This book is a supplemental resource to the toolkit series First Years in the First State: Improving
Nutrition and Physical Activity in Delaware Child Care
1
, originally published in 2011. It reflects 2017
changes to the meal pattern requirements and best practices for child care providers in the Child
and Adult Care Food Program (CACFP). This book is intended to serve as an informational guide
that provides tools to help you meet the updated CACFP nutrition rules in your child care home
or center.
For information on ideas for nutrition and physical activity, classroom activities and best practices,
please see the original series which can be found at
https://healthymeals.fns.usda.gov/state-
resources/first-years-first-state-toolkit-improving-nutrition-and-physical-activity-quality.
•
Brent Stafford, RD, LDN
•
Ruth Uhey, EdD
Materials include:
•
CACFP regulations for nutrition
•
Menu planning templates for infants and children
•
4, 2-week cycles of CACFP-approved and CACFP-reimbursable recipes
•
Shopping lists
•
Aimee Beam, RD, LDN
•
Gina Crist, MS, CHES
1 First Years in the First State: Improving Nutrition and Physical Activity Quality in Delaware Child Care. 2011. Funded by 2009 United States Department of Agriculture
Team Nutrition training grant.
INTRODUCTION
3
This project has been funded at least in part with Federal funds from the U.S. Department of Agriculture. The contents of this publication
do not necessarily reflect the view or policies of the U.S. Department of Agriculture, nor does mention of trade names, commercial
products, or organizations imply endorsement by the U.S. government.
For more information about this toolkit, or any questions
about the Child and Adult Care Food Program, please contact:
Aimee F. Beam, RD, LDN
Nutrition Programs Office
Delaware Department of Education
35 Commerce Way, Suite 1
Dover, DE 19901
Phone: 302-857- 3356
|
Fax: 302-739-6397
Email: aimee.beam@doe.k12.de.us
In accordance with Federal civil rights law and U.S. Department of Agriculture (USDA) civil rights regulations
and policies, the USDA, its Agencies, offices, and employees, and institutions participating in or administering
USDA programs are prohibited from discriminating based on race, color, national origin, sex, disability, age,
or reprisal or retaliation for prior civil rights activity in any program or activity conducted or funded by USDA.
Persons with disabilities who require alternative means of communication for program information (e.g. Braille,
large print, audiotape, American Sign Language, etc.), should contact the Agency (State or local) where they
applied for benefits. Individuals who are deaf, hard of hearing or have speech disabilities may contact USDA
through the Federal Relay Service at (800) 877- 8339. Additionally, program information may be made
available in languages other than English.
To file a program complaint of discrimination, complete the USDA Program Discrimination Complaint Form,
(AD-3027) found online at:
http://www.ascr.usda.gov/complaint_filing_cust.html, and at any USDA
office, or write a letter addressed to USDA and provide in the letter all of the information requested in the
form. To request a copy of the complaint form, call (866) 632-9992. Submit your completed form or letter to
USDA by:
(1)
mail: U.S. Department of Agriculture
Office of the Assistant Secretary for Civil Rights
1400 Independence Avenue, SW
Washington, D.C. 20250-9410;
(2)
fax: (202) 690-7442; or
(3)
email: program.intake@usda.gov.
This institution is an equal opportunity provider.
4
Definitions: Nutrition
You may see some words in the new regulations that you do not recognize. Here are some
definitions that may help.
Added Sugars—Sugars and syrups that are added to foods during processing or preparation.
Added sugars do not include naturally occurring sugars such as those found in milk and fruits.
1
Basic Food Groups — In the USDA meal patterns, the basic food groups are grains; fruits;
vegetables; milk, yogurt and cheese; and meat, poultry, fish, dried peas and beans, eggs and nuts.
In the CACFP meal pattern, the basic food groups are grains and breads; milk; meats and meat
alternates; and fruits and vegetables.
1
Combination Food — A single serving of a food item that contains two or more of the required
meal components (e.g., pizza, chef salad).
1
Ounce Equivalent — Beginning October 2019, ounce equivalents will be used to determine the
quantity of credible grains. Look for Child Nutrition labels to determine amount of credible grains in
packaged goods.
2
Processed Meat— A meat product containing at least 30% meat, where the meat has undergone
processing other than boning, slicing, dicing, mincing or freezing, either as a single meat or in
combination with other ingredients or additives. Processed meats have been cured, smoked, dried,
canned, dehydrated and/or combined with chemicals and/ or enzymes. Examples include sausage,
bacon, deli meats, hot dogs, bologna, salami, pepperoni, etc.
3
Serving Size — A standardized amount of a food, such as a cup or an ounce, used in providing
dietary guidance or in making comparisons among similar foods. In CACFP, serving sizes are listed
on the meal pattern.
1
Whole Grains — Foods made from the entire grain seed, usually called the kernel, which consists
of the bran, germ and endosperm. If the kernel has been cracked, crushed or flaked, it must retain
nearly the same relative proportions of bran, germ and endosperm as the original grain in order to
be called whole grain.
1
To determine if a food is whole grain, look at the ingredients list. The first
ingredient should be “whole wheat”,“whole corn”, “oats” or other whole grain.
4
1 U.S. Department of Health and Human Services, U.S. Department of Agriculture. Dietary Guidelines for Americans, 2005.
http://www.health.gov/dietaryguidelines/dga2005/document/default.htm. Accessed May 28, 2010.
2, 4 Grain Requirements in the Child and Adult Care Food Program; Questions and Answers, 2016. http://fns-prod.azureedge.net/sites/default/files/cacfp/CACFP02-
2017os.pdf
. Accessed August 10, 2017
3 Food Standards New Zealand Australia. Food Standards Guide, 2001. http://foodstandards.gov.au/_srcfiles/Meat_0801.pdf. Accessed June 11, 2010.
5
CACFP Meal Pattern—Infants of All Ages
Meal Component Birth through 5 months 6 through 11 months
B
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6
None 0
-
2
Tbsp
LUNCH or SUPPER – Serve all 3 components for a reimbursable meal:
Breast Milk or Formula
1,2
4 - 6 fl oz 6 - 8 fl oz
A
n
y
o
n
e
o
r
c
o
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in
a
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3
Infant
Cereal
4
None
0
-
4
Tbsp
Lean
m
eat,
poul
try,
fi
sh,
whol
e
egg,
cooked
dry
beans
or
cooked
dry
peas
None
0
-
4
Tbsp
Cheese
None 0
-
2
oz
Cottage
cheese
None 0
-
4
oz
Yogur
t
5
None 0
-
4
oz
or
½
cup
Frui
t
or
Vegetabl
e
or
com
bi
nati
on
of
bot
h
6
None
0
-
2
Tbsp
SNACK – Must serve a Fruit or Vegetable and at least 1 other component for a reimbursable meal:
Breast Milk or Formula
1,2
4 - 6 fl oz 2 - 4 fl oz
Grain or Bread:
8
None
Bread None 0 - ½ slice
Crackers None 0 - 2 crackers
Infant Cereal or Ready-to-Eat
Breakfast Cereal
9
None 0 - 4 Tbsp
Fruit or Vegetable or
combination of both
6
None 0 - 2 Tbsp
1 Breast milk or formula, or portions of both, must be served; however, it is recommended that breast milk be served in place of formula from birth through 11 months.
For some breastfed infants who regulary consume less than the minimum amount of breast milk per feeding, a serving of less than the minimum amount of breast milk
may be offered, with additional breast milk offered at a later time if the infant will consume more.
2 Infant formula and dry infant cereal must be iron-fortified.
3 A serving of this component is required when the infant is developmentally ready to accept it.
4 Beginning October 1, 2019, ounce equivalents are used to determine the quantity of credible grains.
5 Yogurt must contain no more than 23 grams of total sugars per 6 ounces.
6 Fruit and vegetable juices must not be served.
7 Only one beverage may be served.
8 A serving of grains must be whole grain-rich, enriched meal or enriched flour.
9 Breakfast cereals must contain no more than 6 grams of sugar per dry ounce (no more than 21.2 grams sucrose and other sugars per 100 grams of dry cereal).
TOOLS
6
CACFP Daily Menu | Infants 0 through 5 Months
* See “Breastfeeding Support and CACFP Reimbursement” for more information on supporting mothers who breastfeed and reimbursement requirements.
RECORD THE AMOUNT(S) SERVED AFTER EACH MEAL. SEE THE INFANT MEAL PATTERN FOR MEAL COMPONENT REQUIREMENTS.
Monday / DATE: Tuesday / DATE: Wednesday / DATE: Thursday / DATE: Friday / DATE:
BREAKFAST
LUNCH OR SUPPER
(1) Breast milk* or
iron-fortified fluid
infant formula
(1) Breast milk* or
iron-fortified fluid
infant formula
AM OR PM SUPPLEMENT
(1) Breast milk* or
iron-fortified fluid
infant formula
Facility: Week of:
Name: Age: MEDICAL STATEMENT ON FILE: YES NO
7
CACFP Daily Menu | Infants 6 through 11 Months
* See “Breastfeeding Support and CACFP Reimbursement” for more information on supporting mothers who breastfeed and reimbursement requirements.
** This component is only required when the infant is developmentally ready.
DAY: DATE: DAY: DATE: DAY: DATE: DAY: DATE: DAY: DATE:
FOOD COMPONENTS
BREAKFAST
LUNCH OR SUPPER
(1) Breast milk* or iron-
fortified fluid infant formula
(2) Infant cereal, meat, fish,
poultry, whole egg, cooked
dry beans, or cooked dry
peas; or cheese; or cottage
cheese, or yogurt; or
combination of the above**
(3) tablespoons of fruit or
vegetables or a combination
of both**
(2) Infant cereal, meat, fish,
poultry, whole egg, cooked
dry beans, or cooked dry
peas; or cheese; or cottage
cheese; or yogurt; or
combination of the above**
(3) tablespoons of fruit or
vegetables or a combination
of both**
(2) slice bread; or crackers;
or tablespoons of infant
cereal or ready-to-eat
breakfast cereal**
(3) tablespoons of fruit or
vegetables or a combination
of both**
(1) Breast milk* or iron-
fortified fluid infant formula
AM OR PM SUPPLEMENT
(1) Breast milk* or iron-
fortified fluid infant formula
or full-strength fruit juice
Facility: Week of:
Name: Age: MEDICAL STATEMENT ON FILE: YES NO
RECORD THE AMOUNT(S) SERVED AFTER EACH MEAL. SEE THE INFANT MEAL PATTERN FOR MEAL COMPONENT REQUIREMENTS.
8
Breastfeeding Support and
CACFP Reimbursement
It is important to support parent/guardian preferences for feeding infants in the first
year of life. Infants aged 0 through 5 months are only to receive iron-fortified formula
or breastmilk. Here is some information to help you better understand the
reimbursement and regulations related to infant feeding.
Breastfeeding and the Infant Meal Pattern
Providers may receive reimbursement for meals when a breastfeeding mother comes
to the daycare center or home and directly breastfeeds her infant. This includes a
staff member who breastfeeds on-site.
Note: Only breastmilk and infant formula are served and reimbursed for infants 0
through 5 months old, unless there is a medical note on file.
Formula and Breastmilk Regulations
•
Breastmilk or iron-fortified infant formula, or portions of both, must be served to
infants birth through 11 months of age.
● An institution or facility must offer at least one type of iron-fortified infant formula.
● CACFP regulations require that to be eligible for reimbursement infant formula
served must be iron-fortified. Meals containing breastmilk or iron-fortified infant
formula supplied by the institution or facility, or by the parent or guardian, are
eligible for reimbursement.
- Formulas classified as Exempt Infant Formulas by FDA may be served as part of a
reimbursable meal if the substitution is supported with a medical statement signed
by a licensed physician or a State recognized medical authority.
● A parent or guardian may choose to accept the offered formula, or decline the
offered formula and supply expressed breastmilk or an iron-fortified infant formula
instead.
● For some breastfed infants who regularly consume less than the minimum amount of
breastmilk per feeding, a serving of less than the minimum amount of breastmilk
may be offered. In these situations, additional breastmilk must be offered at a later
time if the infant will consume more.
● Meals served to infants younger than 12 months of age may contain iron-fortified
infant formula, breastmilk, or a combination of both, as long as the total number of
ounces offered to the infant meets or exceeds the minimum amount required in the
CACFP infant meal pattern.
● Centers are not required to document the amount offered when the mother
breastfeeds on-site.
9
Introduction of Solid Foods
•
When a parent or guardian chooses to provide breastmilk or iron-fortified infant
formula and the infant is consuming solid foods, the institution or facility must
supply all other required meal components in order for the meal to be
reimbursable.
● For a period of one month, when children are 12 to 13 months of age, meals
that contain infant formula may be reimbursed to facilitate the weaning from
infant formula to cow’s milk.
● Meals containing infant formula that are served to children 13 months and older
are reimbursable when supported by a medical statement signed by a licensed
physician or a State recognized medical authority.
● Some infants may not be ready for solid foods at 6 months. Centers/homes
should communicate with parents/guardians.
Food Safety
•
A center or daycare home may keep refrigerated bottles of fresh breastmilk
up to 72 hours from the time it was collected.
● Bottles of fresh breastmilk must be stored in a refrigerator kept at 40º F
or below.
10
CACFP Meal Pattern—Children Ages 2 and Older
1 Must serve all three components for a reimbursable meal. Offer versus serve is an option for at-risk afterschool participants.
2 Larger portion sizes than specified may need to be served to children 13 through 18 years old to meet their nutritional needs.
3 Must be unflavored whole milk for children age one. Must be unflavored low-fat (1%) or unflavored fat-free (skim) milk for children ages two through five years old.
Must be unflavored low-fat (1%), unflavored fat-free (skim) or flavored fat-free (skim) milk for children six years and older.
4 Pasteurized full-strength juice may only be used to meet the vegetable or fruit requirement at one meal, including snack, per day.
5 At least one serving per day, across all eating occasions, must be whole grain-rich. Grain-based desserts do not count toward meeting the grains requirement.
6 Meat and meat alternates may be used to meet the entire grains requirement a maximum of three (3) times per week.
One ounce of meat and meat alternate is equal to one ounce equivalent of grains.
7 Beginning October 1, 2019, ounce equivalents are used to determine the quantity of creditable grains.
8 Breakfast cereals must contain no more than 6 grams of sugar per dry ounce (no more than 21.2 grams sucrose or other sugars per 100 grams of dry cereal).
9 Beginning October 1, 2019, the minimum serving size specified in this section for ready-to-eat breakfast cereals must be served. Until October 1, 2019, the minimum
serving size for any type of ready-to-eat breakfast cereal is
¼cup for children ages 1-2;
1
/
3 cup for children ages 3-5; and ¾ cup for children ages 6-12.
Milk, Fluid
3
4 fl oz 6 fl oz 8 fl oz 8 fl oz
Fruit, Vegetables or
portions of both
4
¼ cup ½ cup ½ cup ½ cup
Grains (oz. eq.)
5, 6, 7
Whole grain-rich ½ slice ½ slice 1 slice 1 slice
Whole grain-rich or enriched
bread product, such as
biscuit, roll or muffin ½ serving ½ serving 1 serving 1 serving
Whole grain-rich, enriched
or fortified cooked breakfast
cereal
8
, cereal grain,
and/or pasta ¼ cup ¼ cup ½ cup ½ cup
Whole grain-rich, enriched
or fortified ready-to-eat
breakfast cereal (dry, cold)
8, 9
Flakes or rounds ½ cup ½ cup 1 cup 1 cup
Puffed cereal ¾ cup ¾ cup 1 ¼ cup 1 ¼ cup
Granola
1
/
8
cup
1
/
8
cup ¼ cup ¼ cup
Food Components
1
Ages 1 - 2 Ages 3 - 5 Ages 6 - 12 Ages 13 - 18
2
BREAKFAST – Serve all 3 components for a reimbursable meal:
(at-risk afterschool programs
and emergency shelters)
Food Components and Food Items
1
Ages 1 - 2 Ages 3 - 5 Ages 6 - 12 Ages 13 - 18
2
11
CACFP Meal Pattern—Children Ages 2 and Older
10 Must serve all five components for a reimbursable meal. Offer versus serve is an option for at-risk afterschool participants.
11 Larger portion sizes than specified may need to be served to children 13 through 18 years old to meet their nutritional needs.
12 Must be unflavored whole milk for children age one. Must be unflavored low-fat (1%) or unflavored fat-free (skim) milk for children two through five years old.
Must be unflavored low-fat (1%), unflavored fat-free (skim), or flavored fat-free (skim) milk for children six years or older.
13 Alternate protein products must meet requirements.
14 Yogurt must contain no more than 23 grams of total sugars per 6 oz.
15 Pasteurized full-strength juice may only be used to meet the vegetable or fruit requirement at one meal, including snack, per day.
16 A vegetable may be used to meet the entire fruit requirement. When two vegetables are served at lunch or supper, two different kinds of vegetables must be served.
17 At least one serving per day, across all eating occasions, must be whole grain-rich. Grain-based desserts do not count towards the grains requirements.
18 Beginning October 1, 2019, ounce equivalents are used to determine the quantity of the creditable grain.
19 Breakfast cereals must contain no more than 6 grams of sugar per dry ounce (no more than 21.2 grams sucrose and other sugars per 100 grams of dry cereal).
(at-risk afterschool programs
a
nd emergency shelters)
Food Components Ages 1 - 2 Ages 3 - 5 Ages 6 - 12 Ages 13 - 18
10, 11
(at-risk afterschool programs
and emergency shelters)
LUNCH or SUPPER – Serve all 5 components for a reimbursable meal:
Milk, Fluid
12
4 fl oz. 6 fl oz. 8 fl oz. 8 fl oz.
Meat or Meat Alternate
Lean meat, poultry or fish 1 oz. 1 ½ oz. 2 oz. 2 oz.
Tofu, soy product or alternate 1 oz. 1 ½ oz. 2 oz. 2 oz.
protein products
13
Cheese 1 oz. 1 ½ oz. 2 oz. 2 oz.
Large egg ½ egg ¾ egg 1 egg 1 egg
Cooked dry beans or peas ¼ cup
3
/
8 cup ½ cup ½ cup
Peanut butter or soy nut butter 2 Tbsp. 3 Tbsp. 4 Tbsp. 4 Tbsp.
or other nut or seed butters
Yogurt, plain or flavored 4 oz. or 6 oz. or 8 oz. or 8 oz. or
unsweetened or sweetened
14
½ cup ¾ cup 1 cup 1 cup
The following may be used to
meet no more than 50% of the
requirement: Peanuts, soy nuts,
tree nuts, or seeds, as listed in
program guidance, or an
½ oz. = 50% ¾ oz. = 50% 1 oz. = 50% 1 oz. = 50%
equivalent quantity of any
combination of the above meat/
meat alternate
Vegetables
15
1
/
8
cup ¼ cup ½ cup ½ cup
Fruits
15, 16
1
/
8
cup ¼ cup ¼ cup ¼ cup
Grains (oz. eq.)
17, 18
Whole grain-rich or
enriched bread ½ slice ½ slice 1 slice 1 slice
Whole grain-rich or enriched
bread product, such as a
biscuit, roll or muffin ½ serving ½ serving 1 serving 1 serving
Whole grain-rich, enriched
or fortified cooked breakfast
cereal
19
, cereal grain,
and/or pasta ¼ cup ¼ cup ½ cup ½ cup
Food Component
20
Ages 1 - 2 Ages 3 - 5 Ages 6 - 12 Ages 13 - 18
21
(at-risk afterschool programs
and emergency shelters)
12
CACFP Meal Pattern—Children Ages 2 and Older
Milk, Fluid
22
4 fl oz. 6 fl oz. 8 fl oz. 8 fl oz.
Meat or Meat Alternate
Lean meat, poultry or fish ½ oz. ½ oz. 1 oz. 1 oz.
Tofu, soy product, or alternate ½ oz. ½ oz. 1 oz. 1 oz.
protein products
23
Cheese ½ oz. ½ oz. 1 oz. 1 oz.
Cottage Cheese 2 Tbsp. 2 Tbsp. 2 Tbsp. 2 Tbsp.
Large egg ½ egg ½ egg ½ egg ½ egg
Cooked dry beans or peas 2 Tbsp. 2 Tbsp. 4 Tbsp. 4 Tbsp.
Peanut butter or other 1 Tbsp. 1 Tbsp. 2 Tbsp. 2 Tbsp.
nut seed butters
Yogurt, plain or flavored 2 oz. or 2 oz. or 4 oz. or 4 oz. or
unsweetened or sweetened
2
4
¼ cup ¼ cup ½ cup ½ cup
Peanuts, soy nuts, tree nuts ½ oz. ½ oz. 1 oz. 1 oz.
or seeds
Vegetables
25
½ cup ½ cup ¾ cup ¾ cup
Fruits
25
½ cup ½ cup ¾ cup ¾ cup
Grains (oz. eq.)
26, 27
Whole grain-rich or
enriched bread ½ slice ½ slice 1 slice 1 slice
Whole grain-rich or enriched
bread product, such as a
biscuit, roll or muffin ½ serving ½ serving 1 serving 1 serving
Whole grain-rich, enriched
or fortified cooked breakfast
cereal
28
, cereal grain,
and/or pasta ¼ cup ¼ cup ½ cup ½ cup
Whole grain-rich, enriched
or fortified ready-to-eat
breakfast cereal (dry, cold)
28, 29
Flakes or rounds ½ cup ½ cup 1 cup 1 cup
Puffed cereal ¾ cup ¾ cup 1 ¼ cup 1 ¼ cup
Granola
1
/
8
cup
1
/
8
cup ¼ cup ¼ cup
20 Select two of the five components for a reimbursable snack. Only one of the two components may be a beverage.
21 Larger portion sizes than specified may need to be served to children 13 through 18 years old to meet their nutritional needs.
22 Must be unflavored whole milk for children age one. Must be unflavored low-fat (1%) or unflavored fat-free (skim) milk for children two through five years old. Must be unflavored
low-fat (1%), unflavored fat-free (skim), or flavored fat-free (skim) milk for children six years or older.
23 Alternate protein products must meet requirements.
24 Yogur t must contain no more than 23 grams of total sugars per 6 oz.
25 Pasteurized full-strength juice may only be used to meet the vegetable or fruit requirement at one meal, including snack, per day.
26 At least one serving per day, across all eating occasions, must be whole grain-rich. Grain-based desserts do not count towards the grains requirements.
27 Beginning October 1, 2019, ounce equivalents are used to determine the quantity of the creditable grains.
28 Breakfast cereals must contain no more than 6 grams of sugar per dry ounce (no more than 21.2 grams sucrose and other sugars per 100 grams of dry cereal).
29 Beginning October 1, 2019, the minimum serving sizes specified in this section for ready-to-eat breakfast cereals must be served. Until October 1, 2019, the minimum
serving size for any type of ready-to-eat breakfast cereal is ¼ cup for children ages 1-2;
1
/
3 cup for children ages 3-5; and ¾ cup for children ages 6-12.
SNACK – Select 2 of the 5 components for a reimbursable meal:
13
CACFP Daily Menu | Children Ages 1 - 2
MONDAY TUESDAY WEDNESDAY THURSDAY FRIDAY
MONDAY TUESDAY WEDNESDAY THURSDAY FRIDAY
MONDAY TUESDAY WEDNESDAY THURSDAY FRIDAY
BREAKFAST
Milk (½ cup) Unflavored whole milk for age 1 and
unflavored low-fat (1%) or unflavored fat-free milk
for age 2
Vegetables, fruits or portions of both (¼ cup)
Grains (Indicate “WGR” next to WGR menu items)
Whole grain-rich (WGR) or enriched bread (½ slice)
or WGR or enriched bread product, e.g., biscuit,
roll or muffin (½ serving) or WGR, enriched or
fortified cooked breakfast cereal, cereal grain, or
pasta (¼ cup) or WGR, enriched or fortified ready-
to-eat breakfast cereal (¼ cup)
Milk (½ cup) Unflavored whole milk for age 1 and
unflavored low-fat (1%) or unflavored fat-free milk
for age 2
Meat/Meat Alternate Meat, poultry or fish (1
ounce) or tofu, soy product or alternate protein
products (APP) (1 ounce) or cheese (1 ounce) or
cottage cheese (¼ cup) or egg (½ large) or cooked
dry beans and peas (¼ cup) or peanut butter (1
tablespoon) or nuts and seeds (½ ounce = 50%)
or yogurt or soy yogurt (½ cup)
Vegetables (
1
/
8 cup)
Fruit (
1
/
8 cup)
Grains (
Indicate “WGR” next to WGR menu items)
WGR or enriched bread (½ slice) or WGR or
enriched bread product, e.g., biscuit, roll or muffin
(½ serving) or WGR, enriched or fortified cooked
breakfast cereal, cereal grain or pasta (¼ cup)
or WGR, enriched or fortified ready-to-eat (RTE)
breakfast cereal (¼ cup)
Milk (½ cup) Unflavored whole milk for age 1 and
unflavored low-fat (1%) or unflavored
fat-free milk for age 2
Meat/Meat Alternate Meat, poultry or fish (½
ounce) or tofu, soy product or APP (½ ounce) or
cheese (½ ounce) or cottage cheese (⅛ cup) or
egg (½ large) or cooked dry beans and peas (⅛
cup) or peanut butter (1 tablespoon) or nuts and
seeds (½ ounce) or yogurt or soy yogurt (¾ cup)
Vegetables (½ cup)
Fruits (½ cup)
Grains (
Indicate “WGR” next to WGR menu items)
WGR or enriched bread (½ slice) or WGR or
enriched bread product, e.g., biscuit, roll or
muffin (½ serving) or WGR, enriched or fortified
cooked breakfast cereal, cereal grain or pasta
(¼ cup) or WGR, enriched or fortified RTE breakfast
cereal (¼ cup)
Facility: Week of:
INDICATE FOOD ITEM AND AMOUNT SERVED FOR EACH COMPONENT.
SNACK (AM OR PM) — SELECT 2 OF 5
LUNCH OR SUPPER
14
CACFP Daily Menu | Children Ages 3 - 5
MONDAY TUESDAY WEDNESDAY THURSDAY FRIDAY
MONDAY TUESDAY WEDNESDAY THURSDAY FRIDAY
MONDAY TUESDAY WEDNESDAY THURSDAY FRIDAY
BREAKFAST
Milk (¾ cup) Unflavored low-fat (1%) or
unflavored fat-free
Vegetables, fruits or portions of both (½ cup)
Grains (Indicate “WGR” next to WGR menu items)
Whole grain-rich (WGR) or enriched bread (½ slice)
or WGR or enriched bread product, e.g., biscuit, roll
or muffin (½ serving) or WGR, enriched or fortified
cooked breakfast cereal, cereal grain or pasta
(¼ cup) or WGR, enriched or fortified ready-to-eat
(RTE) breakfast cereal (⅓ cup)
Facility: Week of:
INDICATE FOOD ITEM AND AMOUNT SERVED FOR EACH COMPONENT.
SNACK (AM OR PM) — SELECT 2 OF 5
LUNCH
Milk (¾ cup) Unflavored low-fat (1%) or
unflavored fat-free
Meat/Meat Alternate Meat, poultry or fish (1 ½
ounces) or tofu, soy product or alternate protein
products (APP) (1 ½ ounces) or cheese (1 ½
ounces) or cottage cheese (⅜ cup) or egg (¾
large) or cooked dry beans and peas (⅜ cup) or
peanut butter (3 tablespoons) or nuts and seeds
(¾ ounce = 50%) or yogurt or soy yogurt (¾ cup)
Vegetables (¼ cup)
Fruits (¼ cup)
Grains (
Indicate “WGR” next to WGR menu items)
WGR or enriched bread (½ slice) or WGR or
enriched bread product, e.g., biscuit, roll or muffin
(½ serving) or WGR, enriched or fortified cooked
breakfast cereal, cereal grain or pasta (¼ cup)
or WGR, enriched, or fortified RTE breakfast cereal
(⅓ cup)
Milk (¾ cup) Unflavored low-fat (1%) or
unflavored fat-free
Meat/Meat Alternate Meat, poultry or fish (½
ounce) or tofu, soy product or APP (½ ounce) or
cheese (½ ounce) or cottage cheese (⅛ cup) or
egg (½ large) or cooked dry beans and peas (⅛
cup) or peanut butter (1 tablespoon) or nuts and
seeds (½ ounce) or yogurt or soy yogurt (¼ cup)
Vegetables (½ cup)
Fruits (½ cup)
Grains (
Indicate “WGR” next to WGR menu items)
WGR or enriched bread (½ slice) or WGR or
enriched bread product, e.g., biscuit, roll or
muffin (½ serving) or WGR, enriched or fortified
cooked breakfast cereal, cereal grain or pasta
(¼ cup) or WGR, enriched, or fortified RTE
breakfast cereal (⅓ cup)
15
CACFP Daily Menu | Children Ages 6-12
MONDAY TUESDAY WEDNESDAY THURSDAY FRIDAY
MONDAY TUESDAY WEDNESDAY THURSDAY FRIDAY
MONDAY TUESDAY WEDNESDAY THURSDAY FRIDAY
BREAKFAST
Milk (1 cup) Unflavored low-fat (1%), unflavored
fat-free or flavored fat-free
Vegetables, fruits or portions of both (½ cup)
Grains (
Indicate “WGR” next to WGR menu items)
Whole grain-rich (WGR) or enriched bread (1 slice)
or WGR or enriched bread product, e.g., biscuit, roll
or muffin (1 serving) or WGR, enriched or fortified
cooked breakfast cereal, cereal grain or pasta (½
cup) or WGR, enriched or fortified ready-to-eat (RTE)
breakfast cereal (¾ cup)
Facility: Week of:
INDICATE FOOD ITEM AND AMOUNT SERVED FOR EACH COMPONENT.
SNACK (AM OR PM) — SELECT 2 OF 5
LUNCH
Milk (1 cup) Unflavored low-fat (1%), unflavored
fat-free or flavored fat-free
Meat/Meat Alternate Meat, poultry or fish (2
ounces) or tofu, soy product or APP (2 ounces) or
cheese (2 ounces) or cottage cheese (½ cup) or egg
(1 large) or cooked dry beans and peas (½ cup)
or peanut butter (4 tablespoons) or nuts and seeds
(1 ounce = 50%) or yogurt or soy yogurt (1 cup)
Vegetables (½ cup)
Fruits (¼ cup)
Grains (
Indicate “WGR” next to WGR menu items)
WGR or enriched bread (1 slice) or WGR or enriched
bread product, e.g., biscuit, roll or muffin (1 serving)
or WGR, enriched or fortified cooked breakfast
cereal, cereal grain or pasta (½ cup) or WGR,
enriched or fortified RTE breakfast cereal (¾ cup)
Milk (1 cup) Unflavored low-fat (1%), unflavored
fat-free or flavored fat-free
Meat/Meat Alternate Meat, poultry or fish
(1 ounce) or tofu, soy product or APP (1 ounce) or
cheese (1 ounce) or cottage cheese (¼ cup) or egg
(½ large) or cooked dry beans and peas (¼ cup)
or peanut butter (2 tablespoons) or nuts and seeds
(1 ounce) or yogurt or soy yogurt (½ cup)
Vegetables (¾ cup)
Fruits (¾ cup)
Grains (Indicate “WGR” next to WGR menu items)
WGR or enriched bread (1 slice) or WGR or enriched
bread product, e.g., biscuit, roll or muffin
(1 serving) or WGR, enriched or fortified cooked
breakfast cereal, cereal grain or pasta (½ cup)
or WGR, enriched or fortified RTE breakfast
cereal (¾ cup)
16
Farm to CACFP
Did you know that Delaware has more than 2,000 farm families across the state? While many
are in Kent and Sussex Counties, all three counties have many opportunities to purchase local
foods for your CACFP program, whether direct from the farm or from a local farm stand.
Buying local can help meet meal pattern requirements, while also supporting the Delaware
economy, providing fresh from the farm produce, and allowing children to learn more about
how their food gets to the table. CACFP funds can be used to purchase local produce as long
as receipts are maintained.
Delaware’s growing season spans from late May through mid-October. During this time, there
are a few ways you can buy locally-grown produce. Buying local can be a money-saving
option as many farm stands and markets supply fruits and vegetables at a low cost.
Farm Stands/Farmers’ Markets
To find a local farmers market or farm stand near you, check the Delaware Department of
Agriculture’s website:
http://dda.delaware.gov/marketing/FarmersMarketsGuide.shtml. New Castle
County farmers’ markets can also be found here:
http://nccde.org/455/Farmers-Markets.
Dates, times and locations of stands and markets may change from year to year, so it is important to
check back at the beginning of each spring and throughout the summer to stay up to date.
Community Supported Agriculture (CSA)
Community supported agriculture (CSA) allows consumers to buy a subscription to receive food
items from a local farmer. Many offer seasonal subscriptions, but some offer a pay-by-week option.
Each week, the consumer picks up a box of fresh produce or other food items (some supply cheese
or eggs as well) from a specific location.
CSAs can provide a variety of fruits and vegetables at a reasonable cost for a center or home.
A list of local CSAs can be found here:
http://dda.delaware.gov/marketing/CSAs.shtml.
Community Gardens
Gardening can be a great learning opportunity for kids and adults! Growing food teaches many
lessons about agriculture and nutrition, among others. If you are interested in finding a garden, or
starting your own for food to serve in your center or home, but aren’t sure where to start, check
out the Delaware Center for Horticulture
https://www.thedch.org/what-we-do/community-
gardens/our-gardens-farms or University of Delaware Master Gardeners at
http://extension.udel.edu/lawngarden/mg/.
If you have any questions on how to credit locally purchased foods, it is important to connect
with your sponsor or state agency.
For a list of Delaware-grown produce, as well as when you can expect to find them, see the next page.
COOKING
TECHNIQUES
17
18
Healthy Food Substitutions
Making your menu healthier doesn’t always require big changes. It can be easy! Adjusting just one
or two ingredients can reduce the fat and sugar content of most meals and snacks. More importantly,
many substitutions are so subtle that children won’t even notice a difference! Changing the way food
is prepared, like switching from frying to baking, is also an effective and simple way to cut calories
and fat (see Healthy Cooking Methods on pg.21).
Use the chart below for ideas on healthy substitutions. It organizes foods into categories by CACFP
food groups (which may not be how you’re used to seeing foods grouped). Please note that many of
the foods in the first column are not reimbursable and/or do not meet the CACFP regulations. While
most foods in the second column are reimbursable, some — such as those in the “Condiments”
section — are not. You may even find that some healthier options are less expensive than their less
healthy counterparts. Either way, switching to healthier ingredients will greatly benefit the health and
well-being of the children in your care!
I
ns
t
ead of
t
his
…
Try
t
his
healt
hier opt
ion!
MILK
Whole milk or 2% milk Fat-free or 1% (low-fat) milk [for cooking/baking and children ages two and older]
GRAINS & BREADS
White bread Whole grain bread, pita, roll, etc.
White rice Brown rice
Bagel Whole grain, mini-bagel
Flour tortilla Corn or whole grain tortilla
Pasta Whole grain pasta
Croissant Whole grain roll, English muffin or mini-bagel
Sugary boxed cereal Whole grain boxed cereal with at least 3 grams of fiber and no more than 6 grams of sugar per serving
Instant sweetened oatmeal Plain instant oats with fruit and/or nuts
FRUITS & VEGETABLES
Adding salt to flavor cooked vegetables A mixture of herbs or spices like garlic powder, onion powder, oregano, basil, lemon pepper, etc.*
Creamy sauces Lemon juice
Fruit pie Baked fruit with raisins
Fruit canned in heavy syrup Fruit canned in own juice; fruit canned in light syrup, drained and rinsed
Dried fruit, sweetened Dried fruit, unsweetened
Fresh fruit; fruit canned in own juice; fruit canned in light syrup, drained and rinsed
French fries Oven baked potato or sweet potato wedges with skin intact
*Foods that are not reimbursable †Foods that may only be served once every two weeks
CN
Foods that require a Child Nutrition label
(Continued on next page)
19
*Foods that are not reimbursable †Foods that may only be served once every two weeks
CN
Foods that require a Child Nutrition label
(Continued from previous page)
Instead of this… Try this healthier option!
MEATS & MEAT ALTERNATES
Ground beef Lean and very lean ground beef (90% lean or greater)
Lean ground turkey or chicken
Textured vegetable protein*
Bacon Baked turkey, chicken or pork strips
Turkey bacon†
CN
Spiral ham†
Sausage Lean ground turkey
95% fat-free sausage†
CN
Lean turkey sausage†
CN
Soy sausage links or patties*
Chicken nuggets Baked chicken breast
Fish sticks Baked fish fillet
Cheese Reduced-fat, part-skim, low-fat or fat-free cheese
Yogurt Low-fat or fat-free yogurt
Ice cream Low-fat or fat-free frozen yogurt
Low-fat or fat-free ice cream*
Frozen fruit juice products* or sorbet*
Cream cheese Low-fat or fat-free cream cheese*
CONDIMENTS *Please note that most condiments are not reimbursable
Whipped cream Chilled, whipped evaporated skim milk*
Non-dairy, fat-free or low-fat whipped topping made from polyunsaturated fat*
Low-fat or fat-free yogurt
Mayonnaise Fat-free or low-fat mayonnaise*
Fat-free or low-fat salad dressing, whipped*
Fat-free or low-fat yogurt, plain
Salad dressing Fat-free or low-fat commercial dressings*
Homemade dressing made with unsaturated oils, water and vinegar, honey or lemon juice*
Sour cream Fat-free or low-fat sour cream*
Fat-free or low-fat yogurt, plain
½ cup fat-free or low-fat cottage cheese blended with 1½ tsp lemon juice
Vegetable dips, commercial Hummus; low-fat or fat-free plain yogurt
SOUPS
Cream soups, commercial Broth-based or skim milk-based soups, commercial
Fat-free or low-fat cream soups, commercial
Cream or whole milk in soups Puréed vegetables
or casseroles
Evaporated skim milk*
BAKING & COOKING
Evaporated milk Evaporated skim milk*
Butter, margarine or oil to grease pan Cooking spray or a tiny amount of vegetable oil rubbed in with a paper towel*
Butter or oil in baked goods Natural applesauce for half of butter, oil or shortening
Refined, all-purpose flour Half whole wheat flour, half all-purpose flour
Sugar Reduce the amount by half and add spices like cinnamon, cloves, all-spice or nutmeg*
Salt Reduce the amount by half (unless it’s a baked good that requires yeast)
Herbs, spices, fruit juices or salt-free seasoning mixes*
20
Choosing Healthy Options in Each Food Group
Planning a menu can be hard. Trying to find foods that meet CACFP regulations and your budget
is a challenging task! Use the suggestions below to choose healthy options from each
food group when planning menus:
FOOD COMPONENT HEALTHY OPTIONS
Grains & Breads Whole grain bread (rolls, breadsticks)
Whole grain pita
Whole grain mini-bagels
Whole grain English muffins
Whole grain pancake or waffle mix
Whole grain or corn tortillas
Brown rice
Whole grain couscous
Oatmeal
Low-sugar cereal (less than 6 grams of sugar per serving)
Rice cakes
Whole grain crackers
Graham crackers
Baked tortilla or corn chips
Pretzels
Meats & Lean and very lean ground meats
(80-95% lean)
Meat Alternates Lean and very lean ground chicken or turkey (80-95% lean)
Lean cuts of beef, ham, lamb, pork or veal
Boneless, skinless chicken and turkey
Fish
(e.g., salmon, trout, flounder, tilapia, tuna or cod)
Canned tuna packed in water
Real cheeses
(e.g., cheddar, provolone, parmesan, Gouda, mozzarella, Swiss or ricotta)
Low-fat real cheeses (e.g., cheddar, provolone, parmesan, Gouda, mozzarella, Swiss or ricotta)
Cottage cheese (1% low-fat or fat-free)
Yogurt (low-fat or fat-free, plain or flavored)
Nuts and seeds
Beans
Hummus
Eggs
Fruits & Vegetables Fresh—See the “Seasonal Fruits and Vegetables List” for fresh suggestions
Canned fruit in 100% juice or if in syrup, drained and rinsed
Canned vegetables without added salt or fat
Frozen fruits and vegetables without added salt, sugar or fat
Unsweetened or no sugar added applesauce
Salsa
Milk 1% (low-fat)
Fat-free
For children ages two and older
}
21
Healthy Cooking Methods
1
Preparation and cooking methods make a big difference in determining the nutritional value
of a recipe. Use the following easy cooking methods to make everyday dishes healthier.
1. Baking — Baking can be used for almost any type of food including meat, fruits and vegetables,
mixed dishes (i.e., casseroles) and baked goods such as bread or pies. Place the food in a dish,
either covered or uncovered, and allow the hot air from the oven to cook it.
2. Braising — Cooking slowly in a covered container with a small amount of liquid or water. The
cooking liquid may be used for a sauce.
2
3. Broiling — Cooking meats, poultry, seafood or vegetables by placing on a broiler rack in oven
below the heat, allowing fat to drip away.
4. Grilling — Cooking foods over direct heat on a grill, griddle or pan. Fat can be removed as it
accumulates.
5. Microwaving — Microwaving can be a fast and easy way to cook food if it is done correctly.
Cover the food with a lid or plastic wrap. Loosen the lid or wrap so that steam can escape.
Stir or rotate the food mid-way through cook time so that it is evenly cooked.
3
6. Poaching — Cooking delicate foods like eggs or fish either partially or completely in liquid
(such as water or broth) at temperature between 140 – 180.
7. Roasting — Cooking meat, poultry and seafood larger than single portions by dry heat,
uncovered in an oven. It is a great way to use marinades, herbs and spices.
8. Sautéing — Sautéing is a good method for vegetables that are tender and high in moisture such
as mushrooms, tomatoes and zucchini. The ingredients are cooked in a small amount of oil or
margarine at a very high heat until tender.
9. Steaming — A great, healthy way to cook vegetables that produces little to no loss in flavor or
moisture. Cut into small, even-size pieces. Fill a pot or pan with 1-2 inches of water or broth, set
to medium-high heat, and wait until liquid begins to produce steam. Add the vegetables, cover,
and let the steam surround and cook the vegetables. Generally, vegetables are done steaming
when they become slightly soft (yet still crunchy) and vibrant in color. To enhance taste,
seasoning (e.g., herbs, chicken stock) can be added to the water.
2
10. Stir frying — Cooking quickly over very high heat in a wok or skillet. Cut all ingredients the
same size so they cook evenly. With a small amount of vegetable or canola oil, keep the food in
constant motion by stirring and tossing. Great for large or small batches of meats, seafood,
vegetables (fresh, frozen or precooked) combinations.
1 United States Department of Agriculture (USDA) Food and Nutrition Service. (June 2009). USDA Recipes for Child Care.
2 Mayo Clinic. Access August 15, 2017. Healthy-cooking techniques: Boost flavor and cut calories.
http://www.mayoclinic.org/healthy-lifestyle/nutrition-and-healthy-eating/in-depth/healthy-cooking/art-200 49346.
3 United States Department of Agriculture (USDA). Accessed August 12, 2010. Cooking Safely in the Microwave Oven. Retrieved from
http://www.fsis.usda.gov/PDF/Cooking_Safely_in_the_Microwave.pdf.
22
Tips forTransitioning Kids to Healthier Foods
Many young children are picky eaters and prefer to eat simple, familiar foods. However, childhood
is an important time that shapes food preferences and lifelong health habits. As a child care
provider or staff, you have the unique opportunity to introduce children to a variety of nutritious
foods to make sure they grow up strong and healthy. While you may encounter small challenges
along the way, the tips below for transitioning kids to healthier foods are sure to make the task
less daunting.
•
Don’t tell them it’s different! Sometimes
kids won’t even notice.
•
Transition foods after a summer, winter or
spring break. Children are less likely to
notice a difference if they’ve been away for
awhile.
•
Transition to new foods or ingredients slowly
and gradually. Instead of going directly from
whole milk to fat-free, first serve 2 % for a
few weeks, then 1% (low-fat), before finally
arriving at fat-free milk. You can also try
mixing whole and fat-free and gradually
reducing the amount of whole milk as kids
adjust to the taste.
•
Be sure to introduce only one new food at a
time and allow kids to adjust to the change.
•
Encourage kids to taste food every time it’s
served, but let them know that they don’t
have to eat a whole serving if they don’t like
it. They can just “try it.”
•
Introduce new foods in fun and creative
ways. For example, freeze small batches of
mixed chopped fruit in small cups or ice
cube trays, add a stick, and voilà
—
a
delicious frozen treat that kids are sure
to enjoy!
•
Involve children in preparing meals and
snacks created from new foods they are
learning about. Children are more likely to
try and enjoy food that they have helped
prepare.
•
Teach children where the food they’re eating
comes from. This may be comforting for
picky eaters and allows them to learn about
how food is made or grown. Talk about the
food with children during meal time, and
encourage them to share how they like it.
•
Always provide plenty of praise and
encouragement when kids try new foods to
reinforce this positive behavior. Praising
children at the table who are trying the new
food may encourage the more hesitant
children as well.
23
FreshVegetables
Prepare: The most important step in preparing vegetables is to take your time.
1. Always wash fresh vegetables in cold water before any other action.
2. Peel vegetables if needed (e.g., carrots, onions, potatoes and sweet potatoes).
3. Slice, dice or chop as needed per recipe directions.
a. It is important to remember when slicing, dicing and chopping fresh vegetables
to cut them as uniformly as possible. This not only helps with appearance but also allows
the vegetables to cook evenly.
i. Broccoli can be cut into 1- inch florets.
ii. Carrots can be cut into
1
/
8 -inch thick rounds or 1 ½-inch long strips.
iii. Cauliflower can be cut into 1- inch florets.
iv. Squash can be cut into ¼-inch strips, slices or rings after the stem has been removed.
v. Sweet potatoes can be cut into ½-inch wedges or 1-inch dice.
Cooking Techniques
Roast
1. Preheat oven to 450º F.
2. Spread vegetables on a baking sheet in a single layer.
3. Coat vegetables with 1 Tbsp. of olive oil and season with salt and pepper.
4. Roast vegetables turning once halfway through cooking time until vegetables are tender
and beginning to brown.
a. Broccoli — Roast about 10 minutes.
b. Carrots — Roast about 15 minutes.
c. Cauliflower — Roast about 15 minutes.
d. Squash — Roast about 10 minutes.
e. Sweet Potatoes — Roast about 20 minutes.
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FOUNDAT IO N S
24
Steam
1. Place vegetables in steamer basket over 1 to 2 inches of water in a pot set over
high heat.
2. Cover and steam until tender.
a. Broccoli—Steam about 5-10 minutes.
b. Carrots — Steam about 10 minutes.
c. Cauliflower — Steam about 5-10 minutes.
d. Squash — Steam about 5 minutes.
e. Sweet Potatoes — Steam about 20- 25 minutes.
3. If you don’t have a steamer basket you can use a pot with a tight fitting lid.
Add about ½-inch of water to the pot and bring to a boil. Once the water is
boiling add the vegetables and cover.
Chicken Breasts
Sauté
1. Select a heavy, 10” or 12” pan. Chicken breasts should fit in one layer,
and not overlap.
2. Season both sides of the chicken breasts with salt and pepper to taste.
3. If your skillet is non-stick, lightly coat it with non-stick cooking spray.
4. Preheat the skillet over medium-high heat until the skillet is hot. Place the chicken
in the skillet, in one layer.
5. Reduce the heat to medium and cook 8 to 12 minutes. As the chicken cooks, turn
it occasionally, so it browns evenly on both sides. If the chicken browns too
quickly, reduce the heat to medium-low.
6. Chicken breasts are done when the meat is no longer pink inside and the juices
run clear. For a more accurate measurement, use a meat thermometer — the
internal temperature should be 165°F.
(Continued from previous page)
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OUNDAT I O N S
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Broil
1. Change the oven rack so that it is 4 to 5 inches from the top of the oven.
2. Brush both sides of the chicken breasts with olive oil and season with salt and pepper.
3. Preheat the broiler of your oven and place chicken breasts on a cooking sheet. Broil
chicken breasts 12 to 15 minutes, turning over about halfway through the cooking time.
4. Chicken breasts are done when the meat is no longer pink inside and the juices run
clear. For a more accurate measurement, use a meat thermometer — the internal
temperature should be 165°F.
Bake
1. Brush the chicken breasts with olive oil on both sides and season with salt and pepper.
2. Place the chicken breasts in a single layer in a large baking dish. Preheat the oven to
450º F.
3. Roast the chicken breasts for 15 to 18 minutes.
4. Chicken breasts are done when the meat is no longer pink inside and the juices run
clear. For a more accurate measurement, use a meat thermometer — the internal
temperature should be 165°F.
5. Loosely tent a sheet of aluminum foil over the baking dish and allow chicken breasts to
rest 5 to 10 minutes before serving.
Food Safety
Making sure food is handled and cooked properly is important to avoid any illness in your
center, home or classroom. Follow these tips to be sure you do not put anyone at risk for
foodborne illness.
• Temperature danger zone: between 41°F and 135°F—pathogens (bacteria or other
harmful organisms) grow in this range. They grow especially fast between 70°F and
125°F. To avoid this, your freezer should be set to 0°F and your refrigerator set to 40°F.
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OUNDAT I O N S
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Storage
• Ready-to-eat food can be stored for only seven days if it’s held at 41°F or lower. The
countdown begins on the day the food was prepared or a container of food was opened.
• Store meat, poultry, seafood and dairy items in the coldest part of the freezer or
refrigerator, away from the door.
• Store raw meat, poultry and seafood separately from ready-to-eat food. If raw food
and ready-to-eat food cannot be stored separately, store ready-to-eat food above raw
meat, poultry and seafood. This will prevent juices from raw food dripping onto
ready-to-eat food.
Thawing
• Frozen food should not be thawed at room temperature as it presents a risk for bacteria
growth.
• Cooler: Thaw food in a cooler (refrigerator) keeping its temperature at 41°F or lower.
This requires advance planning — your daily menu planning template will come in handy.
• Running water: Submerge the food under cool to cold running water and always
use a clean and sanitized sink.
• Microwave: Thaw food in the microwave only if it will be cooked immediately after
thawing. The food must be cooked in conventional cooking equipment such as an oven,
once it is thawed.
Cooking
In order to be sure cooked food has reached the right temperature, it is a good idea to have
a meat thermometer handy!
• Minimum internal cooking temperatures (place thermometer in the thickest part):
– 165°F for 15 seconds: Poultry
– 155°F for 15 seconds: Ground meat
– 145°F for 15 seconds: Steaks/chops of pork, beef, veal, lamb; seafood including
fish, shellfish and crustaceans
– 145°F for 4 minutes: Roasts of pork, beef, veal, lamb
– 135°F: fruit, vegetables and grains (rice/pasta), legumes (beans) that will be
served hot
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F
OUNDAT I O N S
27
Cooling and Reheating Food
• First, cool food from 135°F to 70°F within two hours of cooking. Then, cool it from 70°F
to 41°F or lower in the next four hours.
– If food has not reached 70°F within two hours, it must be reheated and then cooled
again.
• If the food has been prepared, cooled and stored properly according to what is stated
above, it may be reheated to any temperature.
• You must reheat food for hot-holding to an internal temperature of 165°F for 15 seconds.
Make sure the food reaches this temperature within two hours.
Holding for Service
• Hold hot food at an internal temperature of 135°F or higher.
• Hold cold food at an internal temperature of 41°F or lower.
Best ways to keep food hot are: using the “keep warm” setting on your oven/holding food,
in the oven at a temperature of 135°F, or preparing meals to be served immediately.
Source: ServSafe Coursebook. 6
th
ed. Chicago: National Restaurant Association, 2012. Print.
(
Continued from previous page)
A culinary series
to help navigate the
kitchen, making your job
easy and effortless.
F
OUNDAT I O N S
28
1
CYCLE
ME N US AN D
REC IPE S
MONDAY BREAKFAST LUNCH SNACK
Milk 1% or Fat-Free 1% or Fat-Free
Fruits Mandarin Oranges Blueberries
Vegetables Garden Pita
Grains Cold Cereal Garden Pita Carrots
Meat/Meat Alternate Garden Pita String Cheese
WEDNESDAY BREAKFAST LUNCH SNACK
Milk 1% or Fat-Free 1% or Fat-Free
Fruits Banana Slices Apple Slices Pineapple Chunks
Vegetables Baked Sweet Potatoes
Grains Cold Cereal Whole Grain Dinner Roll Graham Crackers
Meat/Meat Alternate Nom Nom Nuggets
THURSDAY BREAKFAST LUNCH SNACK
Milk 1% or Fat-Free 1% or Fat-Free
Fruits Blueberries Peaches
Vegetables Broccoli From the Garden Salad
Grains Whole Grain Pancakes Whole Grain Pasta Whole Grain Crackers
Meat/Meat Alternate Baked Whole Turkey Breast
FRIDAY BREAKFAST LUNCH SNACK
Milk 1% or Fat-Free 1% or Fat-Free
Fruits Peaches Golden Raisins Apple Slices
Vegetables Pizza My Heart
Grains Cold Cereal Pizza My Heart
Meat/Meat Alternate Real Cheese Cubes Non-Fat Yogurt
TUESDAY BREAKFAST LUNCH SNACK
Milk 1% or Fat-Free 1% or Fat-Free
Fruits Berry Bonanza Banana Slices Blueberries
Vegetables Spinach
Grains Berry Bonanza Brown Rice Whole Grain Rice Cakes
Meat/Meat Alternate Unbreaded Fish Fillets
29
MONDAY BREAKFAST LUNCH SNACK
Milk 1% or Fat-Free 1% or Fat-Free
Fruits Kiwi Blueberries Golden Raisins
Vegetables Cowpoke Chili
Grains Cold Cereal Whole Grain Tortilla Chips Graham Crackers
Meat/Meat Alternate Cowpoke Chili
TUESDAY BREAKFAST LUNCH SNACK
Milk 1% or Fat-Free 1% or Fat-Free
Fruits Berry Jams Peaches
Vegetables Sliced Cucumber
Grains Berry Jams Grilled Cheese on Whole Grain Bread Carrots
Meat/Meat Alternate Grilled Cheese on Whole Grain Bread String Cheese
WEDNESDAY BREAKFAST LUNCH SNACK
Milk 1% or Fat-Free 1% or Fat-Free
Fruits Strawberries Banana Slices Apple Slices
Vegetables Around the World Wrap Sliced Cucumber
Grains Cold Cereal Around the World Wrap
Meat/Meat Alternate Unbreaded Fish Fillets
THURSDAY BREAKFAST LUNCH SNACK
Milk 1% or Fat-Free 1% or Fat-Free
Fruits Grapes Kiwi Banana Splitz
Vegetables Corn
Grains Scrambled Eggs Brown Rice
Meat/Meat Alternate Grilled Chicken Breasts Banana Splitz
FRIDAY BREAKFAST LUNCH SNACK
Milk 1% or Fat-Free 1% or Fat-Free
Fruits Mandarin Oranges Golden Raisins Grapes
Vegetables Baked Sweet Potatoes
Grains Cold Cereal Thanksgiving Burgers
Meat/Meat Alternate Thanksgiving Burgers Cheese Cubes
1
CYCLE
30
INGREDIENTS 10 Servings 50 Servings 100 Servings
Whole Wheat Pita 10 Small 50 Small 100 Small
(4” diameter) (4” diameter) (4” diameter)
Avocado, Sliced 1 ¼ cups 6 ¼ cups 12 ½ cups
Lettuce,
Shredded 1 ¼ cups 6 ¼ cups 12 ½ cups
Cherry Tomatoes,
Halved 1 ¼ cups 6 ¼ cups 12 ½ cups
Carrots,
Grated 1 ¼ cups 6 ¼ cups 12 ½ cups
Baked Chicken Breast,
Sliced 1 lb. + 3 oz. 6 lb. 12 lb.
Dijon Mustard
1
/
3
cup 1 ¾ cup 3 ½ cups
Directions:
1. For best results, follow the baking directions located
in the Foundations section for chicken.
2. Prepare chicken.
3. Cut each pita open.
4. Spread 1 tsp Dijon mustard in each pita.
5. Wash and prep vegetables by shredding and grating
where appropriate. Combine vegetables in a large
mixing bowl (omitting avocado).
6. Place 2 oz. of baked chicken breast in each pita and
add
½ cup of vegetable mixture in each pita.
7. To slice an avocado, make sure the avocado is placed
on a cutting board and not in your hand. Carefully cut
the avocado in half lengthwise, rotating around the pit.
Twist the avocado apart. Carefully, using the heel of
the knife, hit the pit of the avocado. Twist the knife
and the pit should dislodge. Using a spoon, scoop out
the flesh of the avocado onto a cutting board and
slice.
8. For ages 1-2, cut each pita in half.
GARDEN PITA
MEAL TYPE: LUNCH or SUPPER
FOOD COMPONENT
Grains
Meat/Meat Alternate
Vegetable
AGE GROUP SERVING SIZE
Ages 1-2 ½ Pita
Ages 3-5 1 Pita
Ages 6-12 1 Pita
NOTE: The number of servings is based on Ages 3-5; Number of servings may increase or decrease based on the ages of the children served.
Recipe adapted from Disney Family Fun Magazine Website. http://familyfun.go.com/recipes 2010. Updated and revised: June 30, 2017.
1
CYCLE
LUNCH or SUPPER
31
INGREDIENTS 10 Servings 50 Servings 100 Servings
Old-Fashioned Rolled Oats 1 ¼ cups 6 ¼ cups 12 ½ cups
Vanilla Yogurt, Non-Fat 1 ¼ cups 6 ¼ cups 12 ½ cups
Milk, 1%
(Low-Fat) ½ cup 3 cups 6 cups
Apple,
Peeled, Diced 1
2
/
3
cups 8 ¼ cups 16 ½ cups
Blueberries
(Fresh or Frozen) 2 cups 10 ½ cups 21 cups
Golden Raisins 1
2
/
3
cups 7 ¼ cups 14 ½ cups
Directions:
1. In a medium bowl, mix old-fashioned rolled oats,
yogurt and milk.
2. Cover and refrigerate for 6 to 12 hours (overnight is
best). Meanwhile, thaw blueberries (if frozen).
3. Peel, core and dice the apples. Add apples,
blueberries, and golden raisins and mix gently.
4. Scoop into small dishes and serve.
BERRY BONANZA
MEAL TYPE: BREAKFAST
FOOD COMPONENT
Fruit
Grains*
1
CYCLE
AGE GROUP SERVING SIZE
Ages 1-2 ½ cup
Ages 3-5 ¾ cup
Ages 6-12 ¾ cup
* Meat and Meat Alternate used
to meet grain requirement.
NOTE: The number of servings is based on Ages 3-5; Number of servings may increase or decrease based on the ages of the children served.
Recipe adapted from Heart Healthy Home Cooking African American Style — with Every Heartbeat is Life. National Heart, Lung, and Blood Institute; 2008.
www.nhlbi.nih.gov/health/public/heart/other/chdblack/cooking.htm. Updated and revised: June 30, 2017.
BREAKFAST
32
INGREDIENTS 10 Servings 50 Servings 100 Servings
Panko Bread Crumbs 1 cup + 1 Tbsp. 5 ½ cups 11 cups
Black Pepper ½ tsp 2 ½ tsp 5 tsp
Paprika ½ tsp 2 ½ tsp 5 tsp
Margarine (Trans-Fat Free) 1 Tbsp. + 1 tsp
1
/
3
cup + 2 Tbsp.
Chicken Breasts,
Boneless, Skinless 1 lb. 5 lb. 10 lb.
Honey 2 Tbsp. + 2 tsp ¾ cup + 2 Tbsp. 1 ¾ cup
Mayonnaise with Olive Oil 2 Tbsp. + 2 tsp ¾ cup + 2 Tbsp. 1 ¾ cup
Dijon Mustard 2 Tbsp. + 2 tsp ¾ cup + 2 Tbsp. 1 ¾ cup
Lemon Juice 2 tsp 3 Tbsp. +2 tsp
1
/
3
cup + 2 Tbsp.
Directions:
1. Line baking pan with foil. Coat with cooking spray.
Preheat the oven to 325°F.
2. In a bowl, mix panko bread crumbs, black pepper,
and paprika together.
3. Melt margarine.
4. Cut chicken in ½ oz. portions (about the size of
your thumb).
5. Roll each piece of chicken in margarine followed
by bread crumb mixture.
6. Place on baking sheet and spread evenly apart.
7. Bake for 25 to 35 minutes.
8. In a mixing bowl, add honey, mayonnaise, Dijon
mustard and lemon juice. Whisk until smooth.
9. Serve nuggets with honey mustard sauce (optional).
NOM NOM NUGGETS
MEAL TYPE: LUNCH or SUPPER
FOOD COMPONENT
Meat / Meat Alternate
NOTE: The number of servings is based on Ages 3-5; Number of servings may increase or decrease based on the ages of the children served.
Recipe adapted from Disney Family Fun Magazine Website. http://family fun.go.com/recipes 2010. Updated and revised: June 30, 2017
1
CYCLE
AGE GROUP SERVING SIZE
Ages 1-2 2 nuggets
Ages 3-5 3 nuggets
Ages 6-12 4 nuggets
LUNCH or SUPPER
33
INGREDIENTS 10 Servings 50 Servings 100 Servings
Cherry Tomatoes,
Halved 1
2
/
3
cups 8 ¼ cups 16 ½ cups
Cucumber,
Sliced 1
2
/
3
cups 8 ¼ cups 16 ½ cups
Red Bell Pepper,
Chopped ½ cup 2 cups 4 cups
Lettuce,
Shredded 2 cups 10 cups 20 cups
Olive Oil 1 Tbsp. + 2 tsp ½ cup 1 cup
Vinegar
(White/Red Wine) 2 ½ tsp ¼ cup ½ cup
Oregano 1 tsp 1 Tbsp. + 1 tsp 2 Tbsp. + 2 tsp
Directions:
1. Prep all vegetables by chopping, slicing and
shredding where appropriate.
2. Place sliced tomatoes, sliced cucumber, chopped
red bell pepper and chopped lettuce into a bowl.
3. In a separate bowl, whisk olive oil, vinegar and
oregano together.
4. Pour dressing over salad. Toss to coat.
NOTE: This recipe may be served as part of
lunch/supper or as a snack. Be sure to check serving
size chart for correct amounts.
FROM THE GARDEN SALAD
MEAL TYPE: LUNCH or SUPPER / SNACK
FOOD COMPONENT
Vegetable
NOTE: The number of servings is based on Ages 3-5; Number of servings may increase or decrease based on the ages of the children served.
Recipe adapted from Thomas, R., Khoiuri, L., Fenton, W. Nutrition in the Kitchen. Children’s Hospital of Philadelphia 2 ed.; 2008.
www.chop.edu/export/download/pdfs/articles/healthy-weight/healthyweight-pdf-nutrition-kitchen-complete-book.pdf. 2010. Updated and revised: June 30, 2017.
1
CYCLE
AGE GROUP SERVING SIZE
Ages 1-2 ¼ cup
Ages 3-5 ¼ cup
Ages 6-12 ½ cup
FOOD COMPONENT
Vegetable
AGE GROUP SERVING SIZE
Ages 1-2 ½ cup
Ages 3-5 ½ cup
Ages 6-12 ¾ cup
LUNCH or SUPPER
SNACK
34
INGREDIENTS 10 Servings 50 Servings 100 Servings
Ricotta Cheese, Part Skim 1 ¼ cup 6 ¼ cups 12 ½ cups
White Beans, Canned 1 ½ cups + 1 Tbsp. 7 ¾ cups 15 ½ cups
Diced Tomatoes 2 ½ cups 12 ½ cups 25 cups
Spinach 1 ¼ cups 6 ¼ cups 12 ½ cups
Spaghetti Sauce 1 ¼ cups 6 ¼ cups 12 ½ cups
Whole Wheat Pita 10 Small 50 Small 100 Small
(4” diameter) (4” diameter) (4” diameter)
Milk, 1% (Low-Fat) 1 Tbsp. + 1 tsp
1
/
3
cup + 1 Tbsp. ¾ cup + ½ Tbsp.
Directions:
1. Preheat oven to 350°F.
2. In a mixing bowl, stir together spinach, ricotta
cheese, tomatoes, spaghetti sauce and beans.
3. Slice pitas open. Place
¼ cup mixture in each pita.
4. Line baking sheet with lightly greased foil.
Place pitas on sheet and brush tops with milk.
Prick tops with a fork.
5. Bake for 8 to 10 minutes.
6. For ages 1-2, cut each pita in half.
PIZZA MY HEART
MEAL TYPE: LUNCH or SUPPER
NOTE: The number of servings is based on Ages 3-5; Number of servings may increase or decrease based on the ages of the children served.
Recipe adapted from Better Homes and Gardens. Low-Fat & Luscious Vegetarian. Des Moines (IA): Meredith Corporation; 1997. Updated and revised: June 30, 2017.
1
CYCLE
AGE GROUP SERVING SIZE
Ages 1-2 ½ Pita
Ages 3-5 1 Pita
Ages 6-12 1 Pita
LUNCH or SUPPER
FOOD COMPONENT
Grains
Vegetable
35
INGREDIENTS 10 Servings 50 Servings 100 Servings
Ground Turkey 1 lb. 4 lb. + 11 oz. 9 lb. + 6 oz.
Black Beans,
Canned
1
/
3
cup +1 Tbsp. 1 ¼ lb. 2 ½ lb.
Kidney Beans,
Canned
1
/
3
cup +1 Tbsp. 1 ¼ lb. 2 ½ lb.
Onion,
Chopped ¾ cup 1 ½ lb. 3 lb.
Light Brown Sugar ½ cup + 2 Tbsp.
(Packed) 3 cups (Packed) 6 cups (Packed)
Diced Tomatoes, Canned ¾ cup + 1 Tbsp. 2 ¼ lb. 4 ½ lb.
Carrots,
Chopped ½ cup + 2 Tbsp. 1 lb. 1 ¾ lb.
Green Bell Pepper,
Chopped ½ cup + 2 Tbsp. 1 lb. 2 lb.
Corn
(Fresh/Canned/Frozen) ½ cup + 2 Tbsp. 1 lb. 2 lb.
Tomato Paste,
Canned
1
/
3
cup + 1 Tbsp. 2 cup + 1 Tbsp. 4 cups + 2 Tbsp.
Garlic,
Minced 1 Tbsp. + 1 tsp
1
/
3
cup ¾ cup
Directions:
1. In a Dutch Oven or large pot, brown turkey over medium
heat. Remove turkey when cooked and set aside.
2. Chop onions and carrots. In the same cooking vessel,
sauté onions and carrots for about 3 minutes.
3. Add garlic and sauté for another 3 minutes.
4. Add the remaining ingredients and cook for 30 minutes
(until heated thoroughly) over medium heat, uncovered.
Stir occasionally.
COWPOKE CHILI
MEAL TYPE: LUNCH or SUPPER
NOTE: The number of servings is based on Ages 3-5; Number of servings may increase or decrease based on the ages of the children served.
Recipe adapted from Thomas, R., Khoiuri, L., Fenton, W. Nutrition in the Kitchen. Children’s Hospital of Philadelphia 2
nd
ed.; 2008.
www.chop.edu/export/download/pdfs/articles/healthy-weight/healthyweight-pdf-nutrition-kitchen-complete-book.pdf. 2010. Updated and revised: June 30, 2017.
1
CYCLE
AGE GROUP SERVING SIZE
Ages 1-2 ½ cup
Ages 3-5 ¾ cup
Ages 6-12 1 cup
LUNCH or SUPPER
FOOD COMPONENT
Vegetable
Meat / Meat Alternate
36
Direction
s
:
1. Thaw the s
tr
awber
r
i
es
and bl
ueber
r
i
es
(
i
f fr
oz
en)
.
2. Gentl
y
s
pl
i
t the Engl
i
s
h M
uffi
n i
n hal
f.
3. Spr
ead 1 Tbs
p. of peanut butter*
on each Engl
i
s
h M
uffi
n
hal
f.
4. Lay
er
the s
tr
awber
r
i
es
and bl
ueber
r
i
es
on top of each
Engl
i
s
h M
uffi
n hal
f, cov
er
i
ng the peanut butter
*
.
5. Ser
v
e i
m
m
edi
atel
y
or
chi
l
l
unti
l
s
er
v
ed.
NOTE: The number of servings is based on Ages 3-5; Number of servings may increase or decrease based on the ages of the children served.
Recipe adapted from What’s Cooking? USDA Mixing Bowl. United States Department of Agriculture. https://whatscooking.fns.usda.gov/recipes/child-nutrition-
cnp/berry-jams-party-bites
. Accessed June 30, 2017.
1
CYCL
E
AGE GROUP
SERVING SIZE
Ages 1-
2
½ Muffin
Ages 3-
5
½ Muffin
Ages 6-
12
½ Muffin
B
R
EAK
FAS
T
FOOD COMPONENT
F
r
u
i
t
G
r
a
i
n
s
AGE GROUP
SERVING SIZE
Ages 1-
2
½ Muffin
Ages 3-
5
½ Muffin
Ages 6-
12 1 Muffin
S
NACK
FOOD COMPONENT
Fruit
Grains
Mea
t
/
Meat Alternate
* Sunflower Seed Butter or Almond Butter could be used as a
replacement for those with peanut allergies.
INGREDIENTS 10 Servings 50 Servings 100 Servings
Whole Grain English Muffins
(Whole) 5 Muffins 25 Muffins 50 Muffins
Peanut Butter* ½ cup + 2 Tbsp. 3 cups 6 ¼ cups
Strawberries
(Fresh or Frozen) 3
1
/
3
cups 10
1
/
3
lb. 21 lb.
Blueberries
(Fresh or Frozen) 2 ½ cups 4
1
/
3
lb. 9 lb.
BERRY JAMS
MEAL TYPE: BREAKFAST / SNACK
37
INGREDIENTS 10 Servings 50 Servings 100 Servings
Brown Rice ¾ cup 4 cups 8 cups
Whole Wheat Tortilla, 8” 5 25 50
Spinach ¾ cup 4 cups 8 cups
Carrots,
Grated 1 ¼ cups 6 ¼ cups 12 ½ cups
Cucumber,
Sliced ¾ cup 4 cups 8 cups
Soy Sauce
(Low-Sodium) 3 Tbsp. 1 cup 2 cups
Directions:
1. Cook rice as directed on box.
2. Warm each tortilla in microwave oven for about
10 seconds.
3. Wash spinach. Place about 8 spinach leaves in
the middle of the tortilla, followed by 1
½ Tbsp.
of cooked rice.
4. Grate carrots.
4. Slice cucumbers into ¼” rounds. Combine the
carrots and cucumbers. Place about
1
/
3 cup of mixture on rice.
6. Fold bottom up and roll from one side to the other.
7. Serve with low-sodium soy sauce for dipping.
AROUND THE WORLD WRAP
MEAL TYPE: LUNCH or SUPPER
NOTE: The number of servings is based on Ages 3-5; Number of servings may increase or decrease based on the ages of the children served.
Recipe adapted from Disney Family Fun Magazine Website. http://family fun.go.com/recipes. 2010. Updated and revised: June 30, 2017.
1
CYCLE
AGE GROUP SERVING SIZE
Ages 1-2 ½ Tortilla Wrap
Ages 3-5 ½ Tortilla Wrap
Ages 6-12 1 Tortilla Wrap
LUNCH or SUPPER
FOOD COMPONENT
Vegetable
Grains
38
INGREDIENTS 10 Servings 50 Servings 100 Servings
Bananas 5 Medium 25 Medium 50 Medium
Vanilla Yogurt, Non-Fat 2 ½ cups 12 ½ cups 25 cups
Strawberries,
Sliced, (Fresh or Frozen) 1 ¼ cups 6 ¼ cups 12 ½ cups
Pineapple Chunks (Fresh or Canned) 1 ¼ cups 6 ¼ cups 12 ½ cups
Directions:
1. Cut bananas in half crosswise, and then cut again
lengthwise so that each banana produces 4 quarters.
2. Put yogurt in each bowl.
3. Place 2 banana quarters in each bowl.
4. Top with 2 Tbsp. each of strawberries and
pineapple chunks.
BANANA SPLITZ
MEAL TYPE: SNACK
NOTE: The number of servings is based on Ages 3-5; Number of servings may increase or decrease based on the ages of the children served.
Recipe adapted from Network for a Healthy California. Champions for Change. California Department of Public Health.
www.cachampionsforchange.net/en/Recipes.php. 2010. Updated and revised: June 30, 2017.
1
CYCLE
AGE GROUP SERVING SIZE
Ages 1-2 ¼ cup yogurt
Ages 3-5 ¼ cup yogurt
Ages 6-12 ½ cup yogurt
SNACK
FOOD COMPONENT
Fruit
Meat/Meat Alternate
NOTE: For younger children, slice banana into
rounds and serve ¼ cup.
When serving ages 6 -12, double the fruit
indicated (1 whole banana, ¼ cup each of
strawberries and pineapple).
39
INGREDIENTS 10 Servings 50 Servings 100 Servings
Ground Turkey 1 lb. 4 ¾ lb. 9 lb. + 6 oz.
Eggs 1 Large 3 Large 6 Large
Panko Bread Crumbs ¼ cup + 1 Tbsp. 1 ½ cups + 1 Tbsp. 3 cups + 2 Tbsp.
Salt,
Divided 2 tsp 3 Tbsp. + 1 tsp
1
/
3
cup + 1 Tbsp.
Black Pepper,
Divided 2 tsp 3 Tbsp. + 1 tsp
1
/
3
cup + 1 Tbsp.
Cranberries
(Fresh or Frozen) ½ cup + 2 Tbsp. 3 cups + 2 Tbsp. 6 ¼ cups
Orange Juice 1 Tbsp. + 1 tsp
1
/
3
cup + 1 Tbsp. ¾ cup + ½ Tbsp.
Vinegar
(White /Red Wine) 1 Tbsp. + 1 tsp
1
/
3
cup + 1 Tbsp. ¾ cup + ½ Tbsp.
Honey 2 tsp 3 Tbsp. + 1 tsp
1
/
3
cup + 1 Tbsp.
Whole Wheat Hamburger Rolls 5 rolls 25 rolls 50 rolls
Directions:
1. Mix ground turkey, eggs, panko bread crumbs, half
of each salt and pepper in a large mixing bowl.
2. Form into patties according to serving size chart.
3. Spray skillet with cooking spray. Cook patties on
medium-high in skillet until brown on both sides,
about 10 minutes total.
4.
CRANBERRY KETCHUP OPTIONAL: Add cranberries,
honey, vinegar, orange juice, remaining half of salt and
pepper each to a sauce pot and simmer until cranberries
are soft. Once softened, blend all ingredients in a
blender. Return blended mixture to saucepan and bring
to a simmer over medium heat for about 10 minutes. Stir
occasionally. Remove from heat and allow to cool.
5. Serve Thanksgiving Burgers with ½ whole wheat
hamburger rolls (open-faced) and cranberry ketchup
(optional).
THANKSGIVING BURGERS
MEAL TYPE: LUNCH or SUPPER
NOTE: The number of servings is based on Ages 3-5; Number of servings may increase or decrease based on the ages of the children served.
** Most proteins when cooked lose ¼ of their size, to serve a 1 oz. patty form a 1 ¼ oz. patty; a 1 ½ oz. patty form a 2-oz. patty; a 2-oz. patty
form a 2 ½ oz. patty **
Recipe adapted from Shulman, M. Turkey and Vegetable Burgers. New York Times. 2010. Updated and revised: June 30, 2017.
AGE GROUP SERVING SIZE
Ages 1-2 1 oz. patty
Ages 3-5 1 ½ oz. patty
Ages 6-12 2 oz. patty
LUNCH or SUPPER
FOOD COMPONENT
Grains
Meat / Meat Alternate
1
CYCLE
40
Dairy
___ 1% or Fat-Free Milk
___ Cheese Cubes
___ Cheese Slices
___ Margarine (Trans-Fat Free)
___ Ricotta Cheese, Part Skim
___ String Cheese
___ Vanilla Yogurt, Non-Fat
___ Whole Milk (if applicable)
Produce (Fruits
and Vegetables)
___ Apples
___ Avocado
___ Bananas
___ Black Beans (Canned)
___ Blueberries (Fresh or Frozen)
___ Broccoli (Fresh or Frozen)
___ Carrots (Regular)
___ Cherry Tomatoes
___ Corn (Fresh/Canned/Frozen)
___ Cranberries (Fresh or Frozen)
___ Cucumber
___ Diced Tomatoes (Canned)
___ Garlic
___ Golden Raisins
___ Grapes, Seedless
___ Green Bell Pepper
___ Kidney Beans (Canned)
___ Kiwi
___ Lettuce
___ Mandarin Oranges (Canned)
___ Onions
___ Peaches (Fresh or Canned)
___ Pineapple Chunks (Fresh or
Canned)
___ Red Bell Pepper
___ Spinach
___ Strawberries (Fresh or Frozen)
___ Sweet Potatoes
___ White Beans (Canned)
Meat
___ Chicken Breasts,
Boneless, Skinless
___ Eggs
___ Ground Turkey
___ Unbreaded Fish Fillets
(Salmon, Cod, Tilapia)
___ Whole Turkey Breast
Grains & Breads
___ Brown Rice
___ Cold Cereal
___ Graham Crackers
___ Old-Fashioned Rolled Oats
___ Panko Bread Crumbs
___ Whole Grain Bread
___ Whole Grain Crackers
___ Whole Grain Dinner Rolls
___ Whole Grain English Muffins
___ Whole Grain Rice Cakes
___ Whole Grain Pancakes
___ Whole Grain Pasta
___ Whole Grain Tortilla Chips
___ Whole Grain Tortillas, 8”
___ Whole Wheat Hamburger Rolls
___ Whole Wheat Pitas
Other
___ Almond Butter or
Sunflower Seed Butter
*
___ Dijon Mustard
___ Ground Black Pepper
___ Honey
___ Lemon Juice
___ Light Brown Sugar
___ Mayonnaise with Olive Oil
___ Olive Oil
___ Orange Juice
___ Oregano
___ Paprika
___ Peanut Butter
*
___ Salt
___ Soy Sauce (Low-Sodium)
___ Spaghetti Sauce
___ Tomato Paste (Canned)
___ Vinegar (White/Red Wine)
1
CYCLE
Food for Thought
1. Purchase canned fruits that
are stored in 100% Juice
2. Purchase canned vegetables
that are Low-Sodium
3. Purchase Low-Fat or Fat-Free
items where possible
(e.g.,
cheeses, salad dressings, etc.)
SHOPPING LIST
*Choose nut or other butter that
works for your home or center.
41
MONDAY BREAKFAST LUNCH SNACK
Milk 1% or Fat-Free 1% or Fat-Free
Fruits Peaches Banana Slices
Vegetables Sloppy Joeys
Grains Cold Cereal Sloppy Joeys Mandarin Oranges
Meat/Meat Alternate Sloppy Joeys Non-Fat Yogurt
TUESDAY BREAKFAST LUNCH SNACK
Milk 1% or Fat-Free 1% or Fat-Free
Fruits Superhero Smoothie Strawberries
Vegetables Squash Baby Carrots
Grains Superhero Smoothie Whole Grain Pasta Whole Grain Crackers
Meat/Meat Alternate Baked Chicken Breast
WEDNESDAY BREAKFAST LUNCH SNACK
Milk 1% or Fat-Free 1% or Fat-Free
Fruits Grapes Apple Slices Pears
Vegetables Super Spud
Grains Cold Cereal Whole Grain Dinner Roll Graham Crackers
Meat/Meat Alternate Baked Whole Turkey Breast
THURSDAY BREAKFAST LUNCH SNACK
Milk 1% or Fat-Free 1% or Fat-Free
Fruits Strawberries Peaches Grapes
Vegetables Cheesy Chicken Pasta
Grains Whole Grain Pancakes Cheesy Chicken Pasta
Meat/Meat Alternate Cheesy Chicken Pasta Cheese Cubes
2
CYCLE
FRIDAY BREAKFAST LUNCH SNACK
Milk 1% or Fat-Free 1% or Fat-Free
Fruits Apple Slices Banana Slices Parfait Perfection
Vegetables Broccoli
Grains Cold Cereal Grilled Cheese on Whole Grain Bread
Meat/Meat Alternate Grilled Cheese on Whole Grain Bread Parfait Perfection
42
2
CYCLE
WEDNESDAY BREAKFAST LUNCH SNACK
Milk 1% or Fat-Free 1% or Fat-Free
Fruits Strawberries Pears Mandarin Oranges
Vegetables Comfort Stew
Grains Cold Cereal Whole Grain Pasta Graham Crackers
Meat/Meat Alternate Baked Whole Turkey Breast
THURSDAY BREAKFAST LUNCH SNACK
Milk 1% or Fat-Free 1% or Fat-Free
Fruits Mixed Fruit Watermelon
Vegetables Zucchini Hungry Hummus
Grains Whole Grain Waffles Brown Rice Whole Grain Pretzels
Meat/Meat Alternate Unbreaded Fish Fillets Hungry Hummus
FRIDAY BREAKFAST LUNCH SNACK
Milk 1% or Fat-Free 1% or Fat-Free
Fruits Mandarin Oranges Apple Slices Mixed Fruit
Vegetables Grandma’s Chicken Soup
Grains Cold Cereal Whole Grain Crackers Graham Crackers
Meat/Meat Alternate Grandma’s Chicken Soup
MONDAY BREAKFAST LUNCH SNACK
Milk 1% or Fat-Free 1% or Fat-Free
F
ruits Mixed Fruit Applesauce
Vegetables Big Tuna Melt Raw Broccoli Florets
Grains Cold Cereal Big Tuna Melt Whole Grain Rice Cakes
Meat/Meat Alternate Big Tuna Melt
TUESDAY BREAKFAST LUNCH SNACK
Milk 1% or Fat-Free 1% or Fat-Free
Fruits Apple Jacked Pancakes Peaches Golden Raisins
Vegetables Green Beans Celery Sticks
Grains Apple Jacked Pancakes Whole Grain Dinner Roll
Meat/Meat Alternate Baked Ham
43
INGREDIENTS 10 Servings 50 Servings 100 Servings
Onion,
Chopped
1
/
3
cup + 4 tsp 2 cups + 1 Tbsp. 4 cups + 2 Tbsp.
Carrots,
Grated ¾ cup + 1 Tbsp. 4 cups + 2 Tbsp. 8 ¼ cups
Green Bell Pepper,
Chopped
1
/
3
cup + 4 tsp 2 cups + 1 Tbsp. 4 cups + 2 Tbsp.
Ground Turkey 1 lb. 5 lb. 10 lb.
Spaghetti Sauce ¾ cup + 1 Tbsp. 4 cups + 2 Tbsp. 8 ¼ cups
Diced Tomatoes 1 ¼ cup 6 ¼ cups 12 ½ cups
BBQ Sauce
1
/
3
cup + 4 tsp 2 cups + 1 Tbsp. 4 cups + 2 Tbsp.
Whole Wheat Hamburger Buns 5 Buns 25 Buns 50 Buns
Directions:
1. Prep all vegetables by chopping or grating where
appropriate. Spray skillet with cooking spray. Sauté
onions, carrots, green pepper and ground turkey over
medium-high heat for about 8 minutes until
vegetables and turkey begin to brown.
2. Add spaghetti sauce, diced tomatoes and BBQ sauce.
Bring to a boil.
3. Reduce heat, cover and simmer for 10 minutes,
stirring occasionally.
4. Uncover and cook for an additional 3 minutes or
until thick.
5. Serve open-faced on a toasted half of a whole wheat
hamburger bun.
SLOPPY JOEYS
MEAL TYPE: LUNCH or SUPPER
NOTE: The number of servings is based on Ages 3-5; Number of servings may increase or decrease based on the ages of the children served.
Recipe adapted from Healthy Recipes. Oregon State University Extension Services; 2008. https://whatscooking.fns.usda.gov/recipes/supplemental-nutrition-
assistance-program-snap/sloppy-garden-joes
. 2010. Updated and revised: June 30, 2017.
AGE GROUP SERVING SIZE
Ages 1-2 ½ cup mixture
Ages 3-5 ¾ cup mixture
Ages 6-12 1 cup mixture
LUNCH or SUPPER
FOOD COMPONENT
Grains
Meat/Meat Alternate
Vegetable
(Contributes only 1/3 cup for ages 6-12)
2
CYCLE
44
INGREDIENTS 10 Servings 50 Servings 100 Servings
Strawberries 3
1
/
3
cups 10
1
/
3
lb. 20
2
/
3
lb.
(
Fresh or Frozen), Sliced
Peaches 1
2
/
3
cups 8 ¼ cups 16 ½ cups
(Fresh /Frozen/ Canned), Sliced
Vanilla Yogurt, Non-Fat 2 ½ cups 12 ½ cups 25 cups
Lemon Juice 1 Tbsp. + 2 tsp ½ cup + 1 tsp 1 cup
Bananas,
Sliced
1
/
3
cup + 4 tsp 2 cups 4 cups
Directions:
1. Slice all fruit. Combine peaches, strawberries,
bananas, yogurt and lemon juice in a blender.
Process until smooth.
SUPERHERO SMOOTHIE
MEAL TYPE: BREAKFAST/SNACK
NOTE: The number of servings is based on Ages 3-5; Number of servings may increase or decrease based on the ages of the children served.
Recipe adapted from Neufeld, N., Henry, S., Lawrence, D. Kid Shape Café. Nashville (TN): Rutledge Hill Press; 2005. Updated and revised: June 30, 2017.
2
CYCLE
AGE GROUP
SERVING SIZE
Ages 1-
2
½ cup
Ages 3-
5
¾ cup
Ages 6-
12
¾ cup
B
R
EAK
FAS
T
FOOD COMPONENT
G
r
a
i
n
s
*
F
r
u
i
t
AGE GROUP
SERVING SIZE
Ages 1-2
¾ cup
Ages 3-5
¾ cup
Ages 6-12
1
½ cup
S
NACK
FOOD COMPONENT
Mea
t
/
Meat Alternate
Fruit
* Meat and Meat Alternate used to meet grains requirement.
45
INGREDIENTS 10 Servings 50 Servings 100 Servings
Russet Potatoes 2 ½ potatoes
(Medium) 12 ½ potatoes (Medium) 25 potatoes (Medium)
Olive Oil 1 ¼ tsp 2 Tbsp. + ¼ tsp ¼ cup + ½ tsp
Corn
(Fresh /Frozen/ Canned) 1 ¼ cup 6 ¼ cups 12 ½ cups
Green Bell Pepper,
Chopped ½ cup + 2 Tbsp. 3 cups + 2 Tbsp. 6 ¼ cups
Red Bell Pepper,
Chopped ½ cup + 2 Tbsp. 3 cups + 2 Tbsp. 6 ¼ cups
Taco Seasoning 2 ½ tsp ¼ cup + ½ tsp ½ cup + 1 tsp
Salsa, Homestyle,
Jarred
1
/
3
cup + 4 tsp 2 cups + 1 Tbsp. 4 cups + 2 Tbsp.
Cheddar Cheese,
Shredded
1
/
3
cup + 4 tsp 2 cups + 1 Tbsp. 4 cups + 2 Tbsp.
Directions:
1. Preheat the oven to 425°F. Rub the potatoes with olive
oil. Using a fork, poke holes around the potato. Place
the potatoes on a baking sheet.
2. Bake for 45 to 60 minutes.
Alternative: microwave potatoes for 5 minutes on
full power, turn them over and microwave for another
5 minutes. If potatoes are still hard in the center,
continue to microwave for 1 minute rounds until they
are done.
3. Wash and chop peppers. In a large skillet, sauté and
begin to brown corn, red and green bell peppers.
Add taco seasoning to mixture.
4. Cut potatoes in half length-wise and then crosswise,
so you have a quarter of the baked potato.
5. Top each potato with ¼ cup of vegetable mixture,
2 tsp of salsa and cheese. Place back in oven to melt
the cheese OR back in the microwave for 30 seconds.
SUPER SPUD
MEAL TYPE: LUNCH or SUPPER
AGE GROUP SERVING SIZE
Ages 1-2 ¼ potato
Ages 3-5 ¼ potato
Ages 6-12 ½ potato
LUNCH or SUPPER
FOOD COMPONENT
Vegetable
2
CYCLE
NOTE: The number of servings is based on Ages 3-5; Number of servings may increase or decrease based on the ages of the children served.
Recipe adapted from The Power of Choice: yourCHOICE…Great Tastes! Cool Moves! The Power of Choice: Helping Youth Make Healthy Eating and Fitness
Decisions. United States Department of Agriculture. 2008.
www.fns.usda.gov/tn/resources/POC_topoc3.pdf. Updated and revised: June 30, 2017.
46
INGREDIENTS 10 Servings 50 Servings 100 Servings
Whole Grain Pasta, Rotini 1
2
/
3
cup 8
1
/
3
cups 16
2
/
3
cups
Olive Oil 1 Tbsp. + 1 tsp
2
/
3
cup
2
/
3
cup
Cherry Tomatoes 1 cup 4 ¼ cups 8 ½ cups
Broccoli Florets
(Fresh or Frozen) 1 ¼ cups 6 ¼ cups 12 ½ cups
Onion
1
/
3
cup 2 cups 4 cups
Parsley,
Dried 1 ¼ tsp 2 Tbsp. 4 Tbsp.
Basil,
Dried 1 ¼ tsp 2 Tbsp. 4 Tbsp.
Parmesan Cheese,
Grated 3 Tbsp. + 1 tsp 1 cup 2 cups
Chicken Breasts, Boneless,
Skinless 1 lb. 5 lb. 10 lb.
Directions:
1. In a large skillet over medium-high heat, cook
vegetables for about 5 to 10 minutes. Add spices.
2. Remove the vegetables and set aside.
3. Using the same skillet, cook the chicken 8 to 12
minutes. As the chicken cooks, turn it occasionally,
so it browns evenly on both sides. If the chicken browns
too quickly, reduce the heat to medium-low.
4. Set the chicken aside.
5. In a separate pot, cook pasta according to package
directions.
6. Combine pasta and vegetables.
7. Drizzle with olive oil and Parmesan cheese.
8. Cut chicken into cubes, or strips.
9. Serve vegetable / pasta mix and top with chicken cubes.
CHEESY CHICKEN PASTA
MEAL TYPE: LUNCH or SUPPER
AGE GROUP SERVING SIZE
Ages 1-2 ½ cup mix, 1 oz. chicken
Ages 3-5 ½ cup mix, 1 ½ oz. chicken
Ages 6-12 1 cup mix, 2 oz. chicken
LUNCH or SUPPER
2
CYCLE
FOOD COMPONENT
Grains
Meat/Meat Alternate
Vegetable
NOTE: The number of servings is based on Ages 3-5; Number of servings may increase or decrease based on the ages of the children served.
** The palm of your hand is equals 3 oz. cooked chicken **
Recipe adapted from Fruits and Veggies: More Matters Website. Produced for Better Health Foundation.
2010. Updated and revised: June 30, 2017.
47
INGREDIENTS 10 Servings 50 Servings 100 Servings
Bananas,
Sliced 2 ½ cups (5 bananas) 12 ½ cups (25 bananas) 25 cups (50 bananas)
Grapes, Seedless 2 ½ cups 12 ½ cups 25 cups
Vanilla Yogurt,
Non-Fat 2 ¾ cups + 2 ½ Tbsp. 12 ½ cups (100 oz.) 25 cups (200 oz.)
Multi-Grain Cheerios
®
2 ½ cups 12 ½ cups 25 cups
Directions:
1. Peel and slice the bananas. Cut the grapes in half
lengthwise.
2. Spoon ¼ cup of grapes into a Parfait cup (tall plastic
cup) or bowl.
3. Add 2 Tbsp. or 1 oz. of vanilla yogurt on top of the grapes.
4. Spoon ¼ cup of banana slices on top of vanilla yogurt.
5. Add 2 Tbsp. (1 oz.) of vanilla yogurt on top of bananas.
6. Top with ¼ cup of Multi-Grain Cheerios
®
.
7. Serve immediately or refrigerate until service.
NOTE: If refrigerating, wait to top Parfait with
Multi-Grain Cheerios
®
until service.
PARFAIT PERFECTION
MEAL TYPE: BREAKFAST or SNACK
NOTE: The number of servings is based on Ages 3-5; Number of servings may increase or decrease based on the ages of the children served.
Recipe adapted from What’s Cooking? USDA Mixing Bowl. United States Department of Agriculture.
https://whatscooking.fns.usda.gov/recipes/supplemental-nutrition-assistance-program-snap/fruit-yogurt-parfait. Accessed June 30, 2017.
AGE GROUP SERVING SIZE
Ages 1-2 ½ Parfait Cup*
Ages 3-5 1 Parfait Cup
Ages 6-12 1 Parfait Cup
BREAKFAST
FOOD COMPONENT
Fruit
Grains**
FOOD COMPONENT
Meat / Meat Alternate
Fruit
2
CYCLE
* Half of amounts indicated in recipe.
AGE GROUP SERVING SIZE
Ages 1-2 1 Parfait Cup
Ages 3-5 1 Parfait Cup
Ages 6-12 2 Parfait Cups
SNACK
** Meat and Meat Alternate used to meet grains requirement.
48
INGREDIENTS 10 Servings 50 Servings 100 Servings
Tuna,
Canned in Water 14
1
/
3
oz. 4 lb. + 7 ½ oz. 9 lb.
Mayonnaise with Olive Oil 2 tsp 3 Tbsp. + 2 tsp
1
/
3
cup + 5 tsp
Dijon Mustard 2 tsp 3 Tbsp. + 2 tsp
1
/
3
cup + 5 tsp
Onion,
Chopped
2
/
3
cup 3 ½ cups 7 cups
Celery,
Chopped 1
1
/
3
cup 7 cups 14 cups
Carrots,
Grated 1
1
/
3
cup 7 cups 14 cups
Whole Grain Bread 10 Slices 50 Slices 100 Slices
Cheddar Cheese,
Shredded
1
/
3
cup 1 ¾ cup 3 ½ cups
Directions:
1. Preheat oven to 350°F.
2. Wash and dry onions, celery and carrots. Chop
onion and celery. Grate carrots. Combine in a
bowl and set aside.
3. Combine mayonnaise, mustard and drained
tuna in a bowl.
4. Add onions, celery and carrots.
5. Place bread slices on a baking sheet.
NOTE: For children ages 6-12 layer ¼ cup
additional grated carrot on bread.
6. Top bread with tuna mixture, sprinkle with
cheddar cheese.
7. Bake for 5 minutes, until cheese is melted
and bread is toasted.
BIG TUNA MELT
MEAL TYPE: LUNCH or SUPPER
2
CYCLE
NOTE: The number of servings is based on Ages 3-5; Number of servings may increase or decrease based on the ages of the children served.
Recipe adapted from USDA Recipes for Child Care. USDA Team Nutrition. United States Department of Agriculture: Food and Nutrition Services; 2009.
Updated and revised: June 30, 2017.
AGE GROUP SERVING SIZE
Ages 1-2 ½ cup tuna mixture,
½ slice of bread
Ages 3-5 ¾ cup tuna mixture,
1 slice of bread
Ages 6-12 1 cup tuna mixture,
1 slice of bread
LUNCH or SUPPER
FOOD COMPONENT
Grains
Meat/Meat Alternate
Vegetable
49
INGREDIENTS 10 Servings 50 Servings 100 Servings
Milk, 1%
(Low-Fat) ½ cup 2 cups 4 cups
Eggs 3 Large 17 Large 34 Large
Vegetable Oil 1 Tbsp. + 2 tsp ½ cup 1 cup
Applesauce,
Unsweetened ¾ cup 4 cups 8 cups
Whole Wheat Flour 1 ¼ cups 6 ¼ cups 12 ½ cups
Baking Powder 2 ½ tsp ¼ cup ½ cup
Salt Pinch 2 tsp 1 Tbsp. + 1 tsp
Sugar 2 Tbsp. ½ cup 1 cup
Ground Cinnamon
1
/
8
tsp ½ tsp 1 tsp
Apple,
Peeled, Sliced into Rings 2 Large 8 Large 16 Large
Apple,
Peeled, Diced 2 ½ cups 12 ½ cups 25 cups
Directions:
1. Heat griddle over high heat (to about 375°F).
2. Combine milk, eggs, oil and applesauce in a mixing bowl.
Mix well.
3. Sift whole wheat flour, baking powder, salt, sugar and
cinnamon. Mix batter completely, scraping the sides of
the bowl when necessary.
4. Peel, core and slice apple into 5 rings.
5. For each pancake, place an apple ring (1) on griddle and
pour ¼ cup of batter over the apple ring starting in the
center and covering the apple.
6. Cook until bubbles appear on top and bottom
is browned. Flip and cook the other side (about 1 minute).
7. Peel, core and dice apple. Top each pancake with
¼ cup of diced apples.
APPLE JACKED PANCAKES
MEAL TYPE: BREAKFAST
2
CYCLE
NOTE: The number of servings is based on Ages 3-5; Number of servings may increase or decrease based on the ages of the children served.
Recipe adapted from USDA Recipes for Child Care. USDA Team Nutrition. United States Department of Agriculture: Food and Nutrition Services; 2009.
Updated and revised: June 30, 2017.
AGE GROUP SERVING SIZE
Ages 1-2 1 Pancake,
No Diced Apples
Ages 3-5 1 Pancake,
w/ Diced Apples
Ages 6-12 1 Pancake,
w/ Diced Apples
BREAKFAST
FOOD COMPONENT
Fruits
Grains
50
INGREDIENTS 10 Servings 50 Servings 100 Servings
Chicken Stock
(Low-Sodium) 3 ¾ cup 1 gal + 2 ¾ cup 2 gal + 3 qt
Potatoes,
Diced 1 cup 5 ¼ cups 10 ½ cups
Carrots,
Sliced ¾ cup 4 cups + 2 Tbsp 8 ¼ cups
Summer Squash,
Sliced ¾ cup 4 cups + 2 Tbsp 8 ¼ cups
Corn
(Fresh /Canned/ Frozen) ¾ cup 4 cups + 2 Tbsp 8 ¼ cups
Thyme,
Dried 1 ¼ tsp 2 Tbsp. ¼ cup
Garlic,
Minced 2 Cloves 8 Cloves 16 Cloves
Green Onion,
Sliced 1 Medium Stalk 4 Medium Stalks 8 Medium Stalks
Onion,
Chopped ¾ cup 4 cups + 2 Tbsp 8 ¼ cups
Diced Tomatoes,
Canned ¾ cup 4 cups + 2 Tbsp 8 ¼ cups
Directions:
1. Pour chicken stock in a large pot and bring to a boil.
2. Prep all vegetables by dicing, chopping and slicing
where appropriate. Add potatoes and carrot slices.
Simmer for 5 minutes.
3. Add squash, corn, thyme, garlic, green onion and
onion and continue cooking for 25 minutes over
medium heat.
4. Add tomatoes and cook for an additional 5 minutes.
5. Remove from heat and let sit for 10 minutes to allow
stew to thicken.
COMFORT STEW
MEAL TYPE: LUNCH or SUPPER
AGE GROUP SERVING SIZE
Ages 1-2 ½ cup
Ages 3-5 ¾ cup
Ages 6-12 1 cup
LUNCH or SUPPER
FOOD COMPONENT
Vegetable
2
CYCLE
NOTE: The number of servings is based on Ages 3-5; Number of servings may increase or decrease based on the ages of the children served.
Recipe adapted from Heart Healthy Home Cooking African American Style – with Every Heartbeat is Life. National Heart, Lung, and Blood Institute; 2008.
www.nhlbi.nih.gov/health/public/heart/other/chdblack/cooking.htm. Updated and revised: June 30, 2017.
51
INGREDIENTS 10 Servings 50 Servings 100 Servings
Chickpeas,
Canned 2 ½ cups 12 ½ cups 13 lb. + 4 oz.
Greek Yogurt,
Plain 1 cup 5 cups 10 cups
Lemon Juice 2 Tbsp. ½ cup + 2 Tbsp. 1 ¼ cup
Paprika 1 Tbsp. ¼ cup + 1 Tbsp. ½ cup + 2 Tbsp.
Garlic Powder 1 Tbsp. ¼ cup + 1 Tbsp. ½ cup + 2 Tbsp.
Ground Cinnamon 1 tsp 1 Tbsp. + 2 tsp 3 Tbsp. + 1 tsp
Olive Oil 1 ½ Tbsp.
1
/
3
cup + 2 Tbsp. ¾ cup + 3 Tbsp.
Baby Carrot Sticks 2 ½ lb. 12 ½ lb. 25 lb.
Directions:
1. Blend chickpeas, yogurt, lemon juice, olive oil,
paprika, garlic powder and cinnamon in a blender
until smooth.
2. Serve with baby carrots.
HUNGRY HUMMUS
MEAL TYPE: SNACK
SNACK
2
CYCLE
FOOD COMPONENT
Meat / Meat Alternate
Vegetable
AGE GROUP SERVING SIZE
Ages 1-2 ¼ cup, (½ cup or 6)
baby carrot sticks
Ages 3-5 ¼ cup, (½ cup or 6)
baby carrot sticks
Ages 6-12 ¼ cup, (¾ cup or 9)
baby carrot sticks
NOTE: The number of servings is based on Ages 3-5; Number of servings may increase or decrease based on the ages of the children served.
52
INGREDIENTS 10 Servings 50 Servings 100 Servings
Chicken Breasts,
Boneless, Skinless 1 lb. 5 lb. 9 ½ lb.
Olive oil ¼ cup 1 ¼ cups + ½ Tbsp. 2 ½ cups + 1 Tbsp.
Mixed Vegetables
(Corn, Peas,
Carrots, etc.) (Canned or Frozen) 2 ½ cups 12 ½ cups 25 cups
Chicken Stock
(Low-Sodium) 9 cups 2 gal + 2 ½ qt 5 gal + 1 qt
Evaporated Milk 2 cups 9 ½ cups 18 ¾ cup
Brown Rice 1 cup 5 ¼ cups 4 ½ lb.
Black Pepper 1 tsp 1 Tbsp. + 1 tsp 2 Tbsp. + 2 tsp
GRANDMA’S CHICKEN SOUP
MEAL TYPE: LUNCH or SUPPER
2
CYCLE
Directions:
1. Heat half of olive oil over medium-high heat in a large
pot. Add chicken breasts and begin to brown on each
side. Add mixed vegetables (thawed, if frozen) to the
pot and cook for about 10 minutes, stirring
occasionally. Remove the cooked chicken breasts.
2. Add remainder of the olive oil and cook 3 to 5
minutes longer.
3. Add broth, rice and evaporated milk. Bring to a
boil, cover and reduce to a simmer. Cook for about
20 minutes.
4. Add chicken and black pepper. Cook another 10
minutes. Using forks, shred the chicken breasts.
NOTE: The number of servings is based on Ages 3-5; Number of servings may increase or decrease based on the ages of the children served.
Recipe adapted from Kaboose. http://recipes.kaboose.com/creamy-chicken-rice-soup.html. 2010. Updated and revised: June 30, 2017.
AGE GROUP SERVING SIZE
Ages 1-2 1 cup
Ages 3-5 1½cups
Ages 6-12 2 cups
LUNCH or SUPPER
FOOD COMPONENT
Meat / Meat Alternate
Vegetable
(Contributes only 1/3 cup for ages 6-12)
53
Dairy
___ 1% or Fat-Free Milk
___ Cheddar Cheese, Shredded
___ Cheese Cubes
___ Cheese Slices
___ Evaporated Milk
___ Greek Yogurt, Plain
___ Parmesan Cheese, Grated
___ Vanilla Yogurt, Non-Fat
___ Whole Milk (if applicable)
Produce (Fruits
and Vegetables)
___ Apples
___ Applesauce, Unsweetened
___ Bananas
___ Broccoli Florets (Fresh or Frozen,
where applicable)
___ Carrots (Regular and Baby)
___ Celery
___ Cherry Tomatoes
___ Chickpeas (Canned)
___ Corn (Canned)
___ Diced Tomatoes (Canned)
___ Garlic
___ Golden Raisins
___ Grapes, Seedless
___ Green Beans (Canned)
___ Green Bell Peppers
___ Green Onions
___ Mandarin Oranges (Canned)
___ Mixed Fruit (Canned)
___ Mixed Vegetables
(Canned or Frozen)
___ Onions
___ Peaches
(Fresh/Canned/Frozen)
___ Pears (Fresh/Canned/Frozen)
___ Potatoes (Russet, Red, Yellow)
___ Red Bell Pepper
___ Russet Potatoes
___ Squash
___ Strawberries (Fresh or Frozen)
___ Watermelon
___ Zucchini
Meat
___ Chicken Breasts,
Boneless, Skinless
___ Eggs
___ Ground Turkey
___ Ham
___ Tuna (Canned in Water)
___ Unbreaded Fish Fillets
(Salmon, Cod, Tilapia)
___ Whole Turkey Breast
Grains & Breads
___ Brown Rice
___ Cold Cereal
___ Graham Crackers
___ Multi-Grain Cheerios
®
___ Whole Grain Bread
___ Whole Grain Crackers
___ Whole Grain Dinner Rolls
___ Whole Grain Rice Cakes
___ Whole Grain Pancakes
___ Whole Grain Pasta (Rotini)
___ Whole Grain Waffles
___ Whole Wheat Flour
___ Whole Wheat Hamburger Rolls
___ Whole Wheat Pitas
Other
___ Baking Powder
___ Basil, Dried
___ BBQ Sauce
___ Chicken Stock (Low-Sodium)
___ Dijon Mustard
___ Garlic Powder
___ Ground Black Pepper
___ Ground Cinnamon
___ Lemon Juice
___ Mayonnaise with Olive Oil
___ Olive Oil
___ Oregano, Dried
___ Paprika
___ Parsley, Dried
___ Salsa, Homestyle, Jarred
___ Salt
___ Spaghetti Sauce
___ Sugar
___ Taco Seasoning
___ Thyme, Dried
___ Vegetable Oil
Food for Thought
1. Purchase canned fruits that
are stored in 100% Juice
2. Purchase canned vegetables
that are Low-Sodium
3. Purchase Low-Fat or Fat-Free
items where possible
(e.g.
cheeses, salad dressings, etc.)
2
CYCLE
SHOPPING LIST
54
3
CYCLE
MONDAY BREAKFAST LUNCH SNACK
Milk 1% or Fat-Free 1% or Fat-Free
Fruits Honeydew Peaches Dried Cranberries
Vegetables Green Beans
Grains Cold Cereal Whole Grain Dinner Roll Whole Grain Pretzels
Meat/Meat Alternate Catch N Release
TUESDAY BREAKFAST LUNCH SNACK
Milk 1% or Fat-Free 1% or Fat-Free
Fruits Golden Rays Watermelon Mandarin Oranges
Vegetables Squash
Grains Golden Rays Whole Grain Tortilla Chips
Meat/Meat Alternate Baked Whole Turkey Breast Non-Fat Yogurt
WEDNESDAY BREAKFAST LUNCH SNACK
Milk 1% or Fat-Free 1% or Fat-Free
Fruits Applesauce Mixed Fruit Watermelon
Vegetables Faux Fries
Grains Cold Cereal Brown Rice Graham Crackers
Meat/Meat Alternate Grilled Chicken Breast
THURSDAY BREAKFAST LUNCH SNACK
Milk 1% or Fat-Free 1% or Fat-Free Peaches
Fruits Blueberries Mandarin Oranges
Vegetables Cucumber Slices
Grains Non-Fat Yogurt Use Your Noodle Bake
Meat/Meat Alternate Use Your Noodle Bake String Cheese
FRIDAY BREAKFAST LUNCH SNACK
Milk 1% or Fat-Free 1% or Fat-Free
Fruits Golden Raisins Grapes Blueberries
Vegetables Broccoli
Grains Cold Cereal Grilled Cheese on Whole Grain Bread
Meat/Meat Alternate Grilled Cheese on Whole Grain Bread Nature’s Trail Mix Bars
55
3
CYCLE
MONDAY BREAKFAST LUNCH SNACK
Milk 1% or Fat-Free 1% or Fat-Free
Fruits Mandarin Oranges Grapes
Vegetables Poppin’ Potatoes Baby Carrots
Grains Cold Cereal Whole Grain Dinner Roll Whole Grain Crackers
Meat/Meat Alternate Baked Ham
TUESDAY BREAKFAST LUNCH SNACK
Milk 1% or Fat-Free 1% or Fat-Free
Fruits Strawberries Honeydew Golden Raisins
Vegetables Taquitos Banditos Celery Sticks
Grains Whole Grain Waffles Taquitos Banditos
Meat/Meat Alternate Taquitos Banditos
WEDNESDAY BREAKFAST LUNCH SNACK
Milk 1% or Fat-Free 1% or Fat-Free
Fruits Grapes Cantaloupe
Vegetables Corn Snack Attack Salsa
Grains Cold Cereal Whole Grain Pasta Snack Attack Salsa
Meat/Meat Alternate Unbreaded Fish Fillets
THURSDAY BREAKFAST LUNCH SNACK
Milk 1% or Fat-Free 1% or Fat-Free
Fruits Morning Pizza Strawberries Grapes
Vegetables Peas
Grains Morning Pizza Whole Grain Dinner Roll
Meat/Meat Alternate Baked Whole Turkey Breast Cheese Cubes
FRIDAY BREAKFAST LUNCH SNACK
Milk 1% or Fat-Free 1% or Fat-Free
Fruits Blueberries Mandarin Oranges Cantaloupe
Vegetables Vibrant Veggie Pasta Salad
Grains Cold Cereal Vibrant Veggie Pasta Salad
Meat/Meat Alternate Grilled Chicken Breasts Non-Fat Yogurt
56
INGREDIENTS 10 Servings 50 Servings 100 Servings
Panko Bread Crumbs 3 ½ cups 4 ¼ lb. 8 ½ lb.
Black Pepper,
Ground 1 tsp 2 Tbsp. + 1 tsp 4 Tbsp. + 2 tsp
Paprika 1 tsp 2 Tbsp. + 1 tsp 4 Tbsp. + 2 tsp
Eggs 2 Large 7 Large 14 Large
Tilapia 1 lb. + 7 oz. 7 lb. + 3 oz. 14 lb. + 6 oz.
Flour,
All-Purpose
2
/
3
cup 3 ½ cups 7 cups
Salt 1 tsp 2 Tbsp. + 1 tsp 4 Tbsp. + 2 tsp
Directions:
1. Preheat oven to 450°F. Set a wire rack or foil on
baking sheet. Coat with cooking spray.
2. Combine panko bread crumbs, pepper, salt and
paprika in a shallow dish.
3. Place flour in a second shallow dish and beaten
eggs in a third.
4. Cut tilapia into strips.
5. Coat each fish strip in flour, then eggs, and finally
breadcrumbs. Place on baking sheet or wire rack
and refrigerate for 10 to 20 minutes.
6. Bake until fish is cooked thoroughly and outer
coating is golden brown (about 15 to 25 minutes).
CATCH N RELEASE
MEAL TYPE: LUNCH or SUPPER
LUNCH or SUPPER
FOOD COMPONENT
Meat / Meat Alternate
3
CYCLE
AGE GROUP SERVING SIZE
Ages 1-2 1 oz. strip
Ages 3-5 1 ½ oz. strip
Ages 6-12 2 oz. strip
NOTE: The number of servings is based on Ages 3-5; Number of servings may increase or decrease based on the ages of the children served.
** The palm of your hand equals 3 oz. cooked fish **
Recipe adapted from Eating Well Recipe Website. www.eatingwell.com/recipes_menus/. 2010. Updated and revised: June 30, 2017.
57
INGREDIENTS 10 Servings 50 Servings 100 Servings
Old-Fashioned Rolled Oats 1 ¾ cup + 2 Tbsp. 9 ¼ cups 18 ½ cups
Milk, 1%
(Low-Fat) 3
1
/
3
cup 1 gal + ¾ cup 2 gal + 1 ¼ cups
Ground Cinnamon 2 ½ tsp ¼ cup ½ cup
Vanilla Extract 1 ½ tsp 2 Tbsp. + 2 tsp
1
/
3
cup
Light Brown Sugar 1 Tbsp. + 1 tsp
1
/
3
cup + 1 tsp
2
/
3
cup + 2 tsp
Golden Raisins,
Seedless 2 ½ cups 12 ½ cups 25 cups
Apple,
Diced 2 ½ cups 12 ½ cups 25 cups
Directions:
1. In a large saucepan, bring milk to a boil.
2. Combine oats and cinnamon. Mix into milk. Return to
a boil.
3. Peel, core and dice apples.
4. Add diced apples to mixture, reduce heat and simmer
for 5 to 10 minutes or until mixture has thickened.
5. Remove from heat and mix in brown sugar, vanilla
and golden raisins.
GOLDEN RAYS
MEAL TYPE: BREAKFAST
BREAKFAST
3
CYCLE
AGE GROUP SERVING SIZE
Ages 1-2 ¼ cup
Ages 3-5 ½ cup
Ages 6-12 ½ cup
NOTE: The number of servings is based on Ages 3-5; Number of servings may increase or decrease based on the ages of the children served.
Recipe adapted All Recipes. http://allrecipes.com/Recipes/Everyday-Cooking/Family-Favorites/Main.aspx. 2010. Updated and revised: June 30, 2017.
FOOD COMPONENT
Fruits
Grains
58
INGREDIENTS 10 Servings 50 Servings 100 Servings
Sweet Potatoes 1 ½ lb. 7 lb. + ¾ cup 15 lb.
Margarine
(Trans-Fat Free) 1 Tbsp. + 2 tsp ½ cup 1 cup
Ground Cinnamon 1 Tbsp. + 2 tsp ½ cup 1 cup
Light Brown Sugar 3 Tbsp. +1 tsp
(packed) 1 cup (packed) 2 cups (packed)
Paprika 1 Tbsp. ¼ cup ½ cup
Salt 1 Tbsp. ¼ cup ½ cup
Directions:
1. Poke holes in top of potatoes with a fork. Cook in
microwave about 2 minutes.
2. Preheat oven to 375°F.
3. Wash sweet potatoes. Peel (if desired). Carefully
cut into sticks.
4. Melt margarine. Combine margarine, brown sugar,
cinnamon, paprika and salt in a resealable plastic bag.
5. Add sweet potatoes to bag and shake until coated.
6. Spray baking sheet with non-stick spray. Spread
potatoes onto baking sheet. Bake for 45 minutes.
FAUX FRIES
MEAL TYPE: LUNCH or SUPPER
LUNCH or SUPPER
3
CYCLE
AGE GROUP SERVING SIZE
Ages 1-2 ¼ cup
Ages 3-5 ¼ cup
Ages 6-12 ½ cup
NOTE: The number of servings is based on Ages 3-5; Number of servings may increase or decrease based on the ages of the children served.
Recipe adapted from The Florida Child Care Program Cookbook. Florida Department of Health: Bureau of Child Nutrition Programs; 2007.
www.doh.state.fl.us/Family/ccfp/Nutrition/Children/fruits_and_vegetables.pdf. 2010. Updated and revised: June 30, 2017.
FOOD COMPONENT
Vegetable
59
INGREDIENTS 10 Servings 50 Servings 100 Servings
Whole Grain Spaghetti
1
/
3
lb. 1
2
/
3
lb. 3
1
/
3
lb.
Eggs 1 Large 5 Large 10 Large
Milk, 1%
(Low-Fat)
1
/
3
cup + 4 tsp 2 cups + 1 Tbsp. 4 cups + 2 Tbsp.
Salt ½ tsp 2 tsp 1 Tbsp. + 1 tsp
Mozzarella Cheese,
Part Skim 1
2
/
3
oz. 8
1
/
3
oz. 1 lb. + 1 oz.
Oregano,
Dried 1 Tbsp. + 2 tsp ½ cup 1 cup
Ground Turkey 1 lb. 5 lb. 10 lb.
Onion,
Chopped
1
/
3
cup + 4 tsp 2 cups + 1 Tbsp. 4 cups + 2 Tbsp.
Spaghetti Sauce 1
2
/
3
cups 8 ¼ cups 16 ½ cups
Directions:
1. Preheat oven to 350°F.
2. Grease baking dish with cooking spray.
3. Cook spaghetti according to package directions; drain.
4. In a large bowl: beat the eggs, milk and salt; add
spaghetti, oregano and half of the cheese called for.
Toss to coat.
5. Transfer to greased baking dish.
6. Brown the turkey in a skillet. Once browned, add
onions and cook until translucent. Drain if necessary.
Add spaghetti sauce and mix well. Spoon over pasta.
7. Bake, uncovered for 20 minutes.
8. Sprinkle with the rest of the shredded cheese and
bake 10 minutes more.
9. Let stand 10 minutes before cutting and serving.
USE YOUR NOODLE BAKE
MEAL TYPE: LUNCH or SUPPER
LUNCH or SUPPER
3
CYCLE
AGE GROUP SERVING SIZE
Ages 1-2 ½ cup
Ages 3-5 ¾ cup
Ages 6-12 1 cup
NOTE: The number of servings is based on Ages 3-5; Number of servings may increase or decrease based on the ages of the children served.
FOOD COMPONENT
Grains
(Contributes only 1/8 cup for ages 1-2)
(Contributes only 1/3 cup for ages 6-12)
Meat / Meat Alternate
60
INGREDIENTS 10 Servings 50 Servings 100 Servings
Corn Flakes 1 cup + 1 Tbsp. 5 ½ cups 11 cups
Peanut Butter* 5 ¾ oz. 1 lb. + 13 oz. 3 lb. + 9 oz.
Dried Cranberries
1
/
3
cup + 1 tsp 1 ¾ cup + ½ Tbsp. 3 ½ cups + 1 Tbsp.
Honey ½ cup + 2 Tbsp. 3 cups + 2 Tbsp. 6 ¼ cups
Multi-Grain Cheerios
®
1 cup + 1 Tbsp. 5 ½ cups 11 cups
Golden Raisins
1
/
3
cup + 1 tsp 1 ¾ cup + ½ Tbsp. 3 ½ cups + 1 Tbsp.
Sunflower Seeds 2 Tbsp. + 2 ½ tsp ¾ cup + 2 Tbsp. 1 ¾ cups + ½ Tbsp.
Vanilla Extract ½ tsp 1 ¾ tsp 1 Tbsp. + ½ tsp
Directions:
1. Combine corn flakes, Cheerios
®
, cranberries, raisins
and sunflower seeds in a bowl.
2. Bring honey to a slow boil in a saucepan, add peanut
butter
* and vanilla extract until peanut butter* melts.
3. Pour mixture over cereal and mix well.
4. Press into a 13” x 9” pan and cool. Cut into even bars.
Each full 13” x 9” pan should yield 28 bars. A 9” x 9”
should yield 14 bars.
NATURE’S TRAIL MIX BARS
MEAL TYPE: SNACK
SNACK
3
CYCLE
AGE GROUP SERVING SIZE
Ages 1-2 1 bar
Ages 3-5 1 bar
Ages 6-12 2 bars
FOOD COMPONENT
Meat / Meat Alternate
* Sunflower Seed Butter or Almond Butter could be used as a
replacement for those with peanut allergies.
NOTE: The number of servings is based on Ages 3-5; Number of servings may increase or decrease based on the ages of the children served.
Recipe adapted from What’s Cooking? USDA Mixing Bowl. United States Department of Agriculture.
https://whatscooking.fns.usda.gov/recipes/supplemental-nutrition-assistance-program-snap/trail-mix-bars. Accessed June 30, 2017.
61
INGREDIENTS 10 Servings 50 Servings 100 Servings
Potatoes 2 ¾ cups + 2 ½ Tbsp. 14 ½ cups 29 cups
(
Red, Russet, Yellow)
, D
iced (3 Medium Russet) (11 Medium Russet) (22 Medium Russet)
Olive Oil 2 ½ Tbsp. ¾ cup + ½ Tbsp. 1 ½ cup + 1 Tbsp.
Black Pepper 2 ½ tsp ¼ cup ½ cup
Paprika 2 ½ tsp ¼ cup ½ cup
Onion Powder 1 Tbsp. + 1 tsp
1
/
3
cup + 1 Tbsp. ¾ cup + ½ Tbsp.
Parsley,
Dried 1 ½ tsp 2 Tbsp. + 2 ½ tsp
1
/
3
cup + 1 tsp
Directions:
1. Preheat oven to 400°F.
2. Clean potatoes.
3. Dice the potatoes. Drizzle oil onto potatoes.
Add pepper, paprika, onion powder and parsley.
Toss in a mixing bowl to coat.
4. Place on a baking sheet and bake for about 20
minutes. Potatoes will be done when they are
golden brown.
POPPIN’ POTATOES
MEAL TYPE: LUNCH or SUPPER
LUNCH or SUPPER
3
CYCLE
AGE GROUP SERVING SIZE
Ages 1-2 ¼ cup
Ages 3-5 ¼ cup
Ages 6-12 ½ cup
FOOD COMPONENT
Vegetable
NOTE: The number of servings is based on Ages 3-5; Number of servings may increase or decrease based on the ages of the children served.
Recipe courtesy of Mr. John Dupont. Updated and revised: June 30, 2017.
62
INGREDIENTS 10 Servings 50 Servings 100 Servings
Chicken Breasts,
B
oneless, Skinless
1 lb. + 4 oz. 6 lb. + 4 oz. 12 ½ lb.
Salsa, Homestyle,
Jarred 1
1
/
3
cups + 2 Tbsp. 7 ¼ cups 14 ½ cups
Corn
(Fresh /Canned/ Frozen) 1
2
/
3
cup 8 ¼ cups 16 ½ cups
Green Onion,
Chopped 3 Tbsp. + 1 tsp 1 cup + ½ Tbsp. 2 cups + 1 Tbsp.
Green Bell Pepper,
Chopped
1
/
3
cup + 4 tsp 2 cups + 1 Tbsp. 4 cups + 2 Tbsp.
Monterey Jack Cheese,
Shredded
1
/
3
cup + 4 tsp 2 cups + 1 Tbsp. 4 cups + 2 Tbsp.
Black Beans,
Canned 1 ¼ cup 6 ¼ cups 12 ½ cups
Black Pepper 1 Tbsp. + 2 tsp ½ cup + 1 tsp 1 cup + 2 tsp
Whole Grain Tortilla, 8” 10 50 100
Vegetable Oil 2 tsp 2 Tbsp. + 2 ½ tsp
1
/
3
cup + 1 tsp
Directions:
1. Preheat the oven to 425°F.
2. Preheat the skillet over medium-high heat until the skillet
is hot. Place the chicken in the skillet. Reduce the heat
to medium and cook 8 to 12 minutes. As the chicken
cooks, turn it occasionally, so it browns evenly on both
sides. Let chicken cool to the touch, finely chop the
chicken breasts.
3. Chop vegetables (onion and pepper). In a medium bowl,
combine salsa, corn, green onion, bell pepper, beans,
black pepper and cheese.
4. Soften tortillas on stove top or in the microwave (about
10 seconds), spoon filling (½ cup) onto center of tortilla.
Layer 2 oz. of chicken on top of mixture. Roll up tightly.
Place a toothpick in the center of the tortilla to secure.
5. Place tortillas roll side down on a baking sheet, brush
with oil. Bake 15 to 20 minutes or until crisp and lightly
browned.
TAQUITOS BANDITOS
MEAL TYPE: LUNCH or SUPPER
LUNCH or SUPPER
FOOD COMPONENT
Grains
Meat/Meat Alternate
Vegetable
3
CYCLE
AGE GROUP SERVING SIZE
Ages 1-2 ½ Taquito
Ages 3-5 1 Taquito
Ages 6-12 1 Taquito
NOTE: The number of servings is based on Ages 3-5; Number of servings may increase or decrease based on the ages of the children served.
** The palm of your hand equals 3 oz. cooked chicken **
Recipe adapted from Network for a Healthy California. Champions for Change. California Department of Public Health.
www.cachampionsforchange.net/en/Recipes.php. 2010. Updated and revised: June 30, 2017.
63
INGREDIENTS 10 Servings 50 Servings 100 Servings
Black Beans,
Canned 2 ½ cups 12 ½ cups 25 cups
Salsa, Homestyle,
Jarred 2 ½ cups 12 ½ cups 25 cups
Whole Wheat Pita 5 Small (4” diameter) 25 Small (4” diameter) 50 Small (4” diameter)
Margarine
(Trans-Fat Free) 3 Tbsp. + 1 tsp 1 cup + ½ Tbsp. 2 cups + 2 Tbsp.
Salt 1 ¼ tsp 2 Tbsp. + ¼ tsp ¼ cup + ½ tsp
Directions:
1. Purée beans with salsa.
2. Line a baking sheet with foil and coat with cooking spray.
3. Melt margarine in a microwave-safe bowl.
4. Preheat oven to 400°F.
5. Cut each pita into eight wedges.
6. Layer the pita wedges on the baking sheet. Brush the top
of each pita with melted margarine and sprinkle salt.
7. Bake for 10 to 15 minutes until crisp.
SNACK ATTACK SALSA
MEAL TYPE: SNACK
SNACK
3
CYCLE
AGE GROUP SERVING SIZE
Ages 1-2 ½ cup of dip, 4 chips
Ages 3-5 ½ cup of dip, 4 chips
Ages 6-12 ¾ cup of dip, 8 chips
NOTE: The number of servings is based on Ages 3-5; Number of servings may increase or decrease based on the ages of the children served.
FOOD COMPONENT
Grains
Vegetable
64
INGREDIENTS 10 Servings 50 Servings 100 Servings
Strawberries
(Fresh or Frozen) 2 ½ cups 7 ¾ lb. 15 ½ lb.
Whole Grain English Muffins 5 Muffins 25 Muffins 50 Muffins
Fat-Free Cream Cheese ½ cup + 2 Tbsp. 3 cups + 2 Tbsp. 6 ¼ cups
Grapes,
Seedless, Sliced ½ cup 3 cups + 2 Tbsp. 6 ¼ cups
Mandarin Oranges ¾ cup 3 cups + 2 Tbsp. 6 ¼ cups
Directions:
1. Thaw strawberries, if frozen.
2. Gently split the English Muffin in half.
OPTIONAL: Toast the English Muffin if serving immediately.
3. Spread 1 Tbsp. of fat-free cream cheese on each English
Muffin half.
4. Layer ¼ cup of strawberries on top of each English Muffin
half, covering the fat-free cream cheese.
5. Layer sliced grapes (4) and 2 Tbsp. of mandarin oranges
on top of the strawberries.
6. Serve immediately or chill until served (if not toasted).
MORNING PIZZA
MEAL TYPE: BREAKFAST
BREAKFAST
3
CYCLE
AGE GROUP SERVING SIZE
Ages 1-2 ½ muffin
Ages 3-5 ½ muffin + ¼ cup fruit
Ages 6-12 ½ muffin + ¼ cup fruit
FOOD COMPONENT
Fruit
Grains
NOTE: The number of servings is based on Ages 3-5; Number of servings may increase or decrease based on the ages of the children served.
Recipe adapted from What’s Cooking? USDA Mixing Bowl. https://whatscooking.fns.usda.gov/recipes/supplemental-nutrition-assistance-program-snap/fruit-pizza-go.
United States Department of Agriculture. Accessed June 30, 2017.
65
INGREDIENTS 10 Servings 50 Servings 100 Servings
Whole Grain Farfalle
(Bowtie) ½ lb. 2 ¼ lb. 4 ½ lb.
Corn
(Fresh /Canned/Frozen) ¾ cup + 1 Tbsp. 4 cups + 2 Tbsp. 8 ¼ cups
Peas
(Canned or Frozen)
1
/
3
cup + 4 tsp 2 cups + 1 Tbsp. 4 cups + 2 Tbsp.
Red Bell Pepper,
Chopped
1
/
3
cup + 4 tsp 2 cups + 1 Tbsp. 4 cups + 2 Tbsp.
Carrots,
Grated ¾ cup + 1 Tbsp. 4 cups + 2 Tbsp. 8 ¼ cups
Olive Oil 2 Tbsp. + 2 ½ tsp ¾ cup + 2 Tbsp. 1
2
/
3
cup + 1 Tbsp.
Parmesan Cheese,
Grated
1
/
3
cup + 4 tsp 2 cups + 1 Tbsp. 4 cups + 2 Tbsp.
Directions:
1. Cook pasta according to package directions.
2. Drain and let cool.
3. Prep all vegetables by chopping or grating where
appropriate. In a large bowl, mix pasta, corn, peas,
red bell pepper and carrots.
4. Drizzle with olive oil. Toss to coat.
5. Add Parmesan cheese. Toss again.
VIBRANT VEGGIE PASTA SALAD
MEAL TYPE: LUNCH or SUPPER
LUNCH or SUPPER
FOOD COMPONENT
Grains
Vegetable
3
CYCLE
AGE GROUP SERVING SIZE
Ages 1-2 ½ cup
Ages 3-5 ½ cup
Ages 6-12 1 cup
NOTE: The number of servings is based on Ages 3-5; Number of servings may increase or decrease based on the ages of the children served.
Recipes adapted from Ellie Kreiger for Food Network. http://www.foodnetwork.com/recipes/ellie-krieger/rainbows-and-butterflies-pasta-salad-recipes/index.html.
2010. Updated and revised: June 30, 2017. Updated and revised: June 30, 2017.
66
Dairy
___ 1% or Fat-Free Milk
___ Cheese Cubes
___ Cheese Slices
___ Fat-Free Cream Cheese
___ Margarine (Trans-Fat Free)
___ Monterey Jack
Cheese, Shredded
___ Mozzarella Cheese
(Part Skim), Shredded
___ Parmesan Cheese, Grated
___ String Cheese
___ Vanilla Yogurt, Non-Fat
___ Whole Milk (if applicable)
Produce (Fruits
and Vegetables)
___ Apples
___ Applesauce, Unsweetened
___ Black Beans (Canned)
___ Blueberries (Fresh or Frozen)
___ Broccoli Florets
(Fresh or Frozen)
___ Cantaloupe
___ Carrots (Regular and Baby)
___ Celery
___ Corn (Fresh/Canned/Frozen)
___ Cucumber
___ Dried Cranberries
___ Golden Raisins
___ Grapes, Seedless
___ Green Beans
(Fresh/Canned/Frozen)
___ Green Bell Peppers
___ Green Onions
___ Honeydew
___ Mandarin Oranges (Canned)
___ Mixed Fruit (Canned)
___ Onions
___ Peaches
(Fresh/Canned/Frozen)
___ Peas (Canned or Frozen)
___ Potatoes (Russet, Red, Yellow)
___ Red Bell Pepper
___ Squash
___ Strawberries (Fresh or Frozen)
___ Sweet Potatoes
___ Watermelon
Meat
___ Chicken Breasts,
Boneless, Skinless
___ Eggs
___ Ground Turkey
___ Ham
___ Tilapia
___ Unbreaded Fish Fillets
(Salmon, Cod, Tilapia)
___ Whole Turkey Breast
Grains & Breads
___ Brown Rice
___ Cold Cereal
___ Corn Flakes
___ Graham Crackers
___ Multi-Grain Cheerios
®
___ Old-Fashioned Rolled Oats
___ Whole Grain Bread
___ Whole Grain Crackers
___ Whole Grain Dinner Rolls
___ Whole Grain English Muffins
___ Whole Grain Rice Cakes
___ Whole Grain Pasta
(Spaghetti, Farfalle[Bowtie])
___ Whole Grain Tortilla Chips
___ Whole Grain Tortillas, 8”
___ Whole Grain Waffles
___ Whole Wheat Pitas
Other
___ All-Purpose Flour
___ Almond Butter or
Sunflower Seed Butter*
___ Ground Black Pepper
___ Ground Cinnamon
___ Honey
___ Light Brown Sugar
___ Olive Oil
___ Onion Powder
___ Oregano, Dried
___ Panko Bread Crumbs
___ Paprika
___ Parsley, Dried
___ Peanut Butter*
___ Salsa, Homestyle, Jarred
___ Salt
___ Spaghetti Sauce
___ Sunflower Seeds
___ Vanilla Extract
___ Vegetable Oil
Food for Thought
1. Purchase canned fruits that
are stored in 100% Juice
2. Purchase canned vegetables
that are Low-Sodium
3. Purchase Low-Fat or Fat-Free
items where possible
(e.g.
cheeses, salad dressings, etc.)
3
CYCLE
*Choose nut or other butter that
works for your home or center.
SHOPPING LIST
67
4
CYCLE
MONDAY BREAKFAST LUNCH SNACK
Milk 1% or Fat-Free 1% or Fat-Free
Fruits Kiwi Peaches Tootie Fruity Salad
Vegetables Corn
Grains Cold Cereal Quinoa Graham Crackers
Meat/Meat Alternate Baked Whole Turkey Breast
TUESDAY BREAKFAST LUNCH SNACK
Milk 1% or Fat-Free 1% or Fat-Free
Fruits Strawberry Fields French Toast Grapes Apple Slices
Vegetables Squash Sliced Cucumber
Grains Strawberry Fields French Toast Whole Grain Pasta
Meat/Meat Alternate Unbreaded Fish Fillets
WEDNESDAY BREAKFAST LUNCH SNACK
Milk 1% or Fat-Free 1% or Fat-Free
Fruits Peaches Pears Cantaloupe
Vegetables Mexican Pizza
Grains Cold Cereal Mexican Pizza
Meat/Meat Alternate Mexican Pizza Non-Fat Yogurt
THURSDAY BREAKFAST LUNCH SNACK
Milk 1% or Fat-Free 1% or Fat-Free
Fruits Strawberries Pineapple Chunks
Vegetables Spud Salad Baby Carrots
Grains Whole Grain Dinner Roll Whole Grain Crackers
Meat/Meat Alternate Non-Fat Yogurt Grilled Chicken Breasts
FRIDAY BREAKFAST LUNCH SNACK
Milk 1% or Fat-Free 1% or Fat-Free
Fruits Blueberries Mixed Fruit Grapes
Vegetables Western Quinoa
Grains Cold Cereal Western Quinoa
Meat/Meat Alternate Western Quinoa Cheese Cubes
68
MONDAY BREAKFAST LUNCH SNACK
Milk 1% or Fat-Free 1% or Fat-Free
Fruits Orange Slices Grapes Pineapple Chunks
Vegetables Soup for You!
Grains Cold Cereal Whole Grain Dinner Roll Graham Crackers
Meat/Meat Alternate Baked Whole Turkey Breast
TUESDAY BREAKFAST LUNCH SNACK
Milk 1% or Fat-Free 1% or Fat-Free
Fruits Strawberries Peaches Orange Slices
Vegetables Farm Fresh Salad
Grains Whole Grain Pancakes Whole Grain Crackers Graham Crackers
Meat/Meat Alternate Grilled Chicken Breasts
WEDNESDAY BREAKFAST LUNCH SNACK
Milk 1% or Fat-Free 1% or Fat-Free
Fruits Honeydew Apple Slices Sweet Salsa
Vegetables Spinach
Grains Cold Cereal Grilled Cheese on Whole Grain Bread Sweet Salsa
Meat/Meat Alternate Grilled Cheese on Whole Grain Bread
THURSDAY BREAKFAST LUNCH SNACK
Milk 1% or Fat-Free 1% or Fat-Free
Fruits Sunrise Smoothie Cantaloupe
Vegetables Zucchini Raw Broccoli Florets
Grains Sunrise Smoothie Brown Rice Whole Grain Crackers
Meat/Meat Alternate Unbreaded Fish Fillets
FRIDAY BREAKFAST LUNCH SNACK
Milk 1% or Fat-Free 1% or Fat-Free
Fruits Kiwi Mango
Vegetables Peas
Grains Cold Cereal Whole Grain Dinner Roll Apple Slices
Meat/Meat Alternate Not Mom’s Meatloaf String Cheese
4
CYCLE
69
INGREDIENTS 10 Servings 50 Servings 100 Servings
Peaches
(
Fresh/Canned /Frozen), Sliced
1 ¼ cups 6 ¼ cups 12 ½ cups
Pineapple Chunks
(Fresh/Canned/Frozen) 1 ¾ cups + 2 Tbsp. 9 ¼ cups 18 ½ cups
Grapes,
Seedless, Sliced 1¼cups 6 ¼ cups 12 ½ cups
Bananas,
Sliced 2 ½ Medium 12 ½ Medium 25 Medium
Directions:
1. Drain canned peaches and pineapple or thaw if
frozen. Mix together in a large bowl and refrigerate.
2. Before serving, slice bananas and grapes and
place on top of salad.
TOOTIE FRUITY SALAD
MEAL TYPE: BREAKFAST/LUNCH or SUPPER/SNACK
BREAKFAST
AGE GROUP SERVING SIZE
Ages 1-2 ¼ cup
Ages 3-5 ½ cup
Ages 6-12 ½ cup
LUNCH or SUPPER
AGE GROUP SERVING SIZE
Ages 1-2 ¼ cup
Ages 3-5 ¼ cup
Ages 6-12 ¼ cup
SNACK
AGE GROUP SERVING SIZE
Ages 1-2 ½ cup
Ages 3-5 ½ cup
Ages 6-12 ¾ cup
FOOD COMPONENT
Fruit
4
CYCLE
NOTE: The number of servings is based on Ages 3-5; Number of servings may increase or decrease based on the ages of the children served.
Recipe adapted from Stenberg, M., Bark, K., & Peppers, B. Making it Balance and Kicking’ It Up: A Cycle Menu for Montana Child Care. Vol. 3; 2005. www.childcare.mt.gov.
2010. Updated and revised: June 30, 2017.
70
INGREDIENTS 10 Servings 50 Servings 100 Servings
Whole Grain Bread,
Cubed 10 Regular Slices 50 Regular Slices 100 Regular Slices
Eggs 2 Large 10 Large 20 Large
Milk, 1%
(Low-Fat) 1
1
/
3
cups + 1 ½ Tbsp. 7 cups + 2 Tbsp. 3 qt + 2 ¼ cups
Margarine
(Trans-Fat Free) 1 Tbsp. + 1 ¼ tsp
1
/
3
cup + 2 Tbsp. ¾ cup + 2 Tbsp.
Strawberries
(Fresh or Frozen), Sliced 3 ½ lb. 17 ½ lb. 35 lb.
Vanilla Yogurt,
Non-Fat 2 ¾ cups + 1 ½ Tbsp. 14 ¼ cups 28 ½ cups
Directions:
1. Cube whole grain bread. Arrange cubed bread on
bottom of a lightly greased 9” x 13” pan.
2. Whisk together eggs, milk and margarine.
Pour mixture evenly over bread cubes.
3. Cover with foil and refrigerate overnight.
4. Preheat the oven to 350°F. Bake covered for
30 minutes.
5. Thaw strawberries and warm in a saucepan (if frozen).
6. Top each serving with ½ cup of strawberries and
¼ cup of non-fat vanilla yogurt.
STRAWBERRY FIELDS FRENCH TOAST
MEAL TYPE: BREAKFAST
4
CYCLE
NOTE: The number of servings is based on Ages 3-5; Number of servings may increase or decrease based on the ages of the children served.
Recipe adapted from Mrs. Marlette’s Colorful World Daycare. Updated and revised: June 30, 2017.
BREAKFAST
AGE GROUP SERVING SIZE
Ages 1-2 ¼ cup casserole,
¼ cup strawberries
Ages 3-5 ½ cup casserole
Ages 6-12 ½ cup casserole
FOOD COMPONENT
Grains
Fruit
71
INGREDIENTS 10 Servings 50 Servings 100 Servings
Whole Grain English Muffins 5 Muffins 25 Muffins 50 Muffins
Spaghetti Sauce 2 ½ cups 12 ½ cups 25 cups
Chicken Breasts,
Boneless, Skinless 1 lb. 5 lb. 10 lb.
Green Bell Pepper,
Chopped ¾ cup 4 cups 8 cups
Red Bell Pepper,
Chopped ¾ cup 4 cups 8 cups
Monterey Jack Cheese,
Shredded 1 ¼ cups 6 ¼ cups 12 ½ cups
Taco Seasoning 2 Tbsp. ½ cup 1 cup
Black Beans,
Canned 1 ¼ cups 6 ¼ cups 12 ½ cups
Directions:
1. Preheat oven to 400°F.
2. Split English Muffins and toast lightly (optional).
3. Wash and chop peppers. In a skillet, roast red and
green bell peppers for 5 to 10 minutes, adding half of
taco seasoning to peppers. Add drained black beans
to mixture. Set aside.
4. Season both sides of the chicken breasts with
remaining taco seasoning. If your skillet is non-stick,
lightly coat it with non-stick cooking spray.
5. Using a second skillet, preheat the skillet over
medium-high heat until the skillet is hot. Reduce the
heat to medium and cook 8 to 12 minutes. As the
chicken cooks, turn it occasionally, so it browns evenly
on both sides. If the chicken browns too quickly,
reduce the heat to medium-low.
6. Cut chicken into strips/pieces and set aside.
7. Place English Muffins halves on a baking sheet.
Spoon and spread sauce over each muffin half (about
¼ cup). Top with bell pepper mixture (4 Tbsp.) and
then chicken strips. Add shredded cheese (2 Tbsp.).
8. Bake for 10 minutes or until the cheese has melted.
MEXICAN PIZZA
MEAL TYPE: LUNCH or SUPPER
4
CYCLE
LUNCH or SUPPER
AGE GROUP SERVING SIZE
Ages 1-2 ½ Muffin, 1 oz. chicken
Ages 3-5 ½ Muffin, 1 ½ oz. chicken
Ages 6-12 1 Muffin, 2 oz. chicken
FOOD COMPONENT
Grains
Meat/Meat Alternate
Vegetable
NOTE: The number of servings is based on Ages 3-5; Number of servings may increase or decrease based on the ages of the children served.
** The palm of your hand equals 3 oz. cooked chicken **
72
Directions:
1. Combine lemon juice, oil, mustard, vinegar and thyme;
whisk together. Store in refrigerator until ready for use.
2. Prep all vegetables by dicing or chopping where
appropriate. Place diced potatoes in a pot and cover with
water. On high heat, bring potatoes to a boil, simmer for
15 minutes or until potatoes are easily pierced. Drain.
3. Combine potatoes, peas, broccoli, peppers, celery and
corn in a large mixing bowl.
4. Mix dressing, pour over vegetables and mix gently.
SPUD SALAD
MEAL TYPE: LUNCH or SUPPER
AGE GROUP SERVING SIZE
Ages 1-2 ¼ cup
Ages 3-5 ¼ cup
Ages 6-12 ½ cup
LUNCH or SUPPER
FOOD COMPONENT
Vegetable
NOTE: The number of servings is based on Ages 3-5; Number of servings may increase or decrease based on the ages of the children served.
Recipe adapted from Thomas, R., Khoiuri, L., Fenton, W. Nutrition in the Kitchen. Children’s Hospital of Philadelphia 2
nd
ed.; 2008.
www.chop.edu/export/download/pdfs/articles/healthy-weight/healthyweight-pdf-nutrition-kitchen-complete-book.pdf. 2010. Updated and revised: June 30, 2017.
4
CYCLE
INGREDIENTS 10 Servings 50 Servings 100 Servings
Lemon Juice 2 ½ Tbsp. ¾ cup + ½ Tbsp. 1 ½ cups + 1 Tbsp.
Olive Oil 2 ½ tsp ¼ cup + ½ tsp ½ cup + 1 tsp
Dijon Mustard 1 ¼ tsp 2 Tbsp. + ¼ tsp ¼ cup + ½ tsp
Vinegar
(White/Red Wine) 1 ¼ tsp 2 Tbsp. + ¼ tsp ¼ cup + ½ tsp
Thyme,
Dried ¼ tsp 1 tsp 2 tsp
Potatoes
(Red, Russet, Yellow), Diced 1 ¼ cups 6
1
/
3
cups 12
2
/
3
cups
Broccoli Florets
(Fresh or Frozen)
1
/
3
cup + 4 tsp 2 cups + 1 Tbsp. 4 cups + 2 Tbsp.
Peas
(Canned or Frozen)
1
/
3
cup + 4 tsp 2 cups + 1 Tbsp. 4 cups + 2 Tbsp.
Red Bell Pepper,
Chopped 1 Tbsp. + 2 tsp ½ cup + 1 tsp 1 cup + ½ Tbsp.
Celery,
Chopped 1 Tbsp. + 2 tsp ½ cup + 1 tsp 1 cup + ½ Tbsp.
Corn
(Fresh /Canned/ Frozen) 3 Tbsp. + 1 tsp 1 cup + ½ Tbsp. 2 cups + 2 Tbsp.
73
INGREDIENTS 10 Servings 50 Servings 100 Servings
Quinoa 2 ½ cups 12 ½ cups 25 cups
Chicken Stock
(Low-Sodium) 5 cups 1 ½ gal + 1 cup 3 gal + 2 cups
Ground Turkey 1 lb. 5 lb. 10 lb.
Vinegar
(White /Red Wine) 1 Tbsp. + 2 tsp ½ cup + ½ tsp 1 cup + ½ Tbsp.
Olive Oil 3 Tbsp. + 1 tsp 1 cup + ½ Tbsp. 2 cups + 1 Tbsp.
Black Beans,
Canned ¾ cup + 1 Tbsp. 4 cups + 2 Tbsp. 8 ¼ cups
Corn
(Fresh /Canned/ Frozen) ¾ cup + 1 Tbsp. 4 cups + 2 Tbsp. 8 ¼ cups
Cherry Tomatoes,
Sliced ¾ cup + 1 Tbsp. 4 cups + 2 Tbsp. 8 ¼ cups
Onion,
Chopped 3 Tbsp. + 1 tsp 1 cup + ½ Tbsp. 2 cups + 1 Tbsp.
Directions:
1. Combine chicken stock and quinoa in a pot and
bring to a boil. Cover and let simmer, about 15
minutes until quinoa is tender.
2. In a skillet, over medium-high heat, brown the
ground turkey. Remove from heat and set aside.
3. Whisk together oil and vinegar. Pour over cooked
quinoa.
4. Chop onion. Add beans, corn, tomatoes, onion
and ground turkey to quinoa. Stir and serve.
WESTERN QUINOA
MEAL TYPE: LUNCH or SUPPER
4
CYCLE
FOOD COMPONENT
Grains
Contributes only 1/3 cup for ages 6-12)
Meat/Meat Alternate
Vegetable
Contributes only 1/3 cup for ages 6-12)
AGE GROUP SERVING SIZE
Ages 1-2 1 cup
Ages 3-5 1 cup
Ages 6-12 1 ½ cups
LUNCH or SUPPER
NOTE: The number of servings is based on Ages 3-5; Number of servings may increase or decrease based on the ages of the children served.
Recipe adapted from Nick Jr. Website. http://www.nickjr.com/recipes/all-shows/healthy-recipes/all-ages/index.jhtml. 2010. Updated and revised: June 30, 2017.
74
INGREDIENTS 10 Servings 50 Servings 100 Servings
Margarine
(Trans-Fat Free) 2 ½ tsp ¼ cup + ½ tsp ½ cup + 1 tsp
Onion,
Chopped
1
/
3
cup + 4 tsp 2 cups + 1 Tbsp. 4 cups + 2 Tbsp.
Corn
(Fresh /Canned/ Frozen) 1
2
/
3
cups 8 ¼ cups 6 lb.
Chicken Stock
(Low-Sodium) 3
1
/
3
cups 1 gal + ¾ cup 2 gal + 1 ¼ cup
Potatoes
(Red, Russet, Yellow), Diced 1
2
/
3
cups 8 ¼ cups 5 ½ lb.
Milk, 1%
(Low-Fat) ¾ cup + 1 Tbsp. 4 cups + 2 Tbsp. 8 ½ cups
All-Purpose Flour 3 Tbsp. + 1 tsp 1 cup + ½ Tbsp. 2 cups + 1 Tbsp.
Directions:
1. Melt margarine in a large soup pot.
2. Prep all vegetables by chopping or dicing as
directed. Add onions. Cover and let cook over
low heat for 10 minutes, stirring occasionally.
3. Add stock, corn and potatoes. Bring to a low boil.
4. Lower the heat and cover. Let simmer for about
10 minutes.
5. In a small bowl, whisk milk and flour together.
Add to the soup to thicken, stir.
6. Bring soup back to a boil, reduce the heat and
let simmer for another 10 minutes.
SOUP FOR YOU!
MEAL TYPE: LUNCH or SUPPER
4
CYCLE
AGE GROUP SERVING SIZE
Ages 1-2 ½ cup
Ages 3-5 ¾ cup
Ages 6-12 1 ½ cups
LUNCH or SUPPER
NOTE: The number of servings is based on Ages 3-5; Number of servings may increase or decrease based on the ages of the children served.
Recipe adapted from Disney Family Fun Magazine Website. http://family fun.go.com/recipes. 2010. Updated and revised: June 30, 2017
FOOD COMPONENT
Vegetable
75
INGREDIENTS 10 Servings 50 Servings 100 Servings
Broccoli,
Florets, (Fresh or Frozen) 1 ¼ cups 6 ¼ cups 12 ½ cups
Carrots,
Chopped 1 cup 5 cups 10 cups
Cauliflower,
Florets (Fresh or Frozen) 1 ¼ cups 6 ¼ cups 12 ½ cups
Peas
(Canned or Frozen) ¾ cup 4 cups 8 cups
Cucumber,
Sliced ¾ cup 4 cups 8 cups
Italian Dressing
(Low-Fat/ Fat-Free) 3 Tbsp. + 1 tsp 1 cup 2 cups
Directions:
1. Steam broccoli, carrots, cauliflower and peas
by filling a large pot with 1 inch of water and
vegetables. Bring water to boil, cover and reduce
heat to simmer. Steam about 10 minutes until
vegetables are cooked and still slightly crisp.
Drain any excess water. If using frozen vegetables
add about 5 minutes more to steaming process.
2. In a large bowl, mix together steamed vegetables
with Italian dressing.
3. Top by adding cucumber slices.
FARM FRESH SALAD
MEAL TYPE: LUNCH or SUPPER / SNACK
4
CYCLE
AGE GROUP SERVING SIZE
Ages 1-2 ¼ cup
Ages 3-5 ¼ cup
Ages 6-12 ½ cup
LUNCH or SUPPER
NOTE: The number of servings is based on Ages 3-5; Number of servings may increase or decrease based on the ages of the children served.
Recipe adapted from Kohl, M. Potter, J. Cooking Art: Easy Edible Art for Young Children. Beltsville (MD): Gryphon House; 1997. Updated and revised: June 30, 2017.
FOOD COMPONENT
Vegetable
AGE GROUP SERVING SIZE
Ages 1-2 ½ cup
Ages 3-5 ½ cup
Ages 6-12 ¾ cup
SNACK
FOOD COMPONENT
Vegetable
76
INGREDIENTS 10 Servings 50 Servings 100 Servings
Peaches
(
Fresh/ Canned/Frozen), Sliced
1
2
/
3
cups 8 ¼ cups 16 ½ cups
Mango
(Fresh or Frozen), Diced ¾ cup + 1 Tbsp. 4 cups + 2 Tbsp. 8 ¼ cups
Strawberries
(Fresh or Frozen), Sliced 2 ½ cups 12 ½ cups 25 cups
Honey 1 ¼ tsp 2 Tbsp. + ¼ tsp ¼ cup + ½ tsp
Whole Wheat Pita 5 Small
(4” diameter) 25 Small (4” diameter) 50 Small (4” diameter)
Ground Cinnamon 1 ¼ tsp 2 Tbsp. + ¼ tsp ¼ cup + ½ tsp
Sugar 1 Tbsp. + ¾ tsp
1
/
3
cup + 1 Tbsp. ¾ cup + ½ Tbsp.
Margarine
( Trans-Fat Free) 3 Tbsp. + 1 tsp 1 cup + ½ Tbsp. 2 cups + 1 Tbsp.
Directions:
1. Wash, peel and dice mangoes.
2. Wash and dice peaches, peeling is optional.
3. Wash and dice strawberries.
4. Mix all fruit together in medium bowl. Drizzle honey
on top. Mix until honey is evenly distributed.
5. Preheat oven to 400°F.
6. Line a baking sheet with foil and coat with cooking spray.
7. Cut each pita into eight wedges.
8. Melt margarine in a microwave-safe bowl. Combine
sugar and cinnamon into a small bowl.
9. Layer the pita wedges on the baking sheet. Brush
the top of each pita with melted margarine and sprinkle
sugar/cinnamon mixture.
10. Bake for 10 to 15 minutes until crisp.
SWEET SALSA
MEAL TYPE: SNACK
4
CYCLE
AGE GROUP SERVING SIZE
Ages 1-2 ½ cup, 4 chips
Ages 3-5 ½ cup, 4 chips
Ages 6-12 ¾ cup, 8 chips
SNACK
NOTE: The number of servings is based on Ages 3-5; Number of servings may increase or decrease based on the ages of the children served.
Recipe adapted from NickJr. Website. http://www.nickjr.com/recipes/all-shows/healthy-recipes/all-ages/index.jhtml. 2010. Updated and revised: June 30, 2017.
FOOD COMPONENT
Grains
Fruit
77
INGREDIENTS 10 Servings 50 Servings 100 Servings
Pineapple Chunks
(
Fresh/Canned /Frozen)
2 ½ cups 12 ½ cups 25 cups
Carrots,
Shredded 1
2
/
3
cups 8 ¼ cups 16 ½ cups
Bananas 4 ¼ Medium 21 Medium 42 Medium
Vanilla Yogurt,
Non-Fat 2 ½ cups 12 ½ cups 25 cups
Directions:
1. Shred carrots. Place carrots and pineapple with in
a blender some reserved juice and blend a few
seconds until smooth.
2. Add bananas and yogurt and continue to blend
until smooth.
SUNRISE SMOOTHIE
MEAL TYPE: BREAKFAST / SNACK
4
CYCLE
AGE GROUP SERVING SIZE
Ages 1-2 ¼ cup
Ages 3-5 ½ cup
Ages 6-12 ½ cup
BREAKFAST
NOTE: The number of servings is based on Ages 3-5; Number of servings may increase or decrease based on the ages of the children served.
Recipe adapted from Physical Activities and Healthy Snacks for Young Children. Team Nutrition Iowa.
http://healthymeals.nal.usda.gov/hsmrs/Iowa/Physical_Activities_%20Healthy_Snacks.pdf. 2010. Updated and revised: June 30, 2017.
FOOD COMPONENT
Grains
*
Fruit
FOOD COMPONENT
Meat/Meat Alternate
Fruit
AGE GROUP SERVING SIZE
Ages 1-2 ½ cup
Ages 3-5 ½ cup
Ages 6-12 ¾ cup
SNACK
* Meat and Meat Alternate used to meet grains requirement.
78
INGREDIENTS 10 Servings 50 Servings 100 Servings
Ketchup
1
/
3
cup + 4 tsp 2 cups + 1 Tbsp. 4 cups + 2 Tbsp.
Light Brown Sugar 1 Tbsp. + 2 tsp ½ cup + 1 tsp 1 cup + ½ Tbsp.
Dijon Mustard 1 tsp 1 Tbsp. + 1 tsp 2 Tbsp. + 2 ½ tsp
Garlic Powder 1 tsp 1 Tbsp. + 1 tsp 2 Tbsp. + 2 ½ tsp
Eggs 1 Large 5 Large 10 Large
Milk, 1% (Low-Fat) 2 ½ tsp ¼ cup + ½ tsp ½ cup + 1 tsp
Black Pepper ¼ tsp 1 tsp 2 tsp
Black Beans, Canned
1
/
3
cup + 4 tsp 2 cups + 1 Tbsp. 4 cups + 2 Tbsp.
Ground Turkey 1 lb. 4 ¾ lb. 9 ½ lb.
Panko Bread Crumbs 1 ¼ cups 6 ¼ cups 12 ½ cups
Directions:
1. Preheat oven to 350°F.
2. In a mixing bowl, combine ketchup, brown sugar and
mustard. Mix well.
3. Remove ¼ cup of mixture from bowl to use later.
4. To the mixture in mixing bowl, add garlic powder, egg,
milk, beans (drained), ground turkey and black pepper.
Mix well.
5. Stir in panko bread crumbs. Let stand for 5 to 10
minutes.
6. Shape into loaf pans ( 7
3
/
8” x 3
5
/
8” x 2”). If you don’t
have loaf pans, shape into a loaf and place on a rimmed
baking sheet.
7. Bake for 1 hour and 5 minutes.
8. Brush on reserved sauce mixture and bake for an
additional 15 minutes. Let rest 10 minutes.
9. Slice into 1 oz. portions (loaf pan should provide
24 1 oz. slices)
NOT MOM’S MEATLOAF
MEAL TYPE: LUNCH or SUPPER
4
CYCLE
NOTE: The number of servings is based on Ages 3-5; Number of servings may increase or decrease based on the ages of the children served.
Recipe adapted All Recipes. http://allrecipes.com/Recipes/Everyday-Cooking/Family-Favorites/Main.aspx. 2010. Updated and revised: June 30, 2017.
AGE GROUP SERVING SIZE
Ages 1-2 (1) 1 oz. slice
Ages 3-5 (1 ½) 1 oz. slice
Ages 6-12 (2) 1 oz. slice
LUNCH or SUPPER
FOOD COMPONENT
Meat / Meat Alternate
79
Dairy
___ 1% or Fat-Free Milk
___ Cheese Cubes
___ Cheese Slices
___ Margarine (Trans-Fat Free)
___ Monterey Jack Cheese,
Shredded
___ String Cheese
___ Vanilla Yogurt, Non-Fat
___ Whole Milk (if applicable)
Produce (Fruits
and Vegetables)
___ Apples
___ Bananas
___ Black Beans (Canned)
___ Blueberries (Fresh or Frozen)
___ Broccoli Florets
(Fresh or Frozen)
___ Cantaloupe
___ Carrots (Regular and Baby)
___ Cauliflower (Fresh or Frozen)
___ Celery
___ Cherry Tomatoes
___ Corn (Fresh/Canned/Frozen)
___ Cucumber
___ Dried Cranberries
___ Grapes, Seedless
___ Green Beans (Canned)
___ Green Bell Peppers
___ Honeydew
___ Kiwi
___ Mango (Fresh or Frozen)
___ Mixed Fruit (Canned)
___ Onions
___ Oranges
___ Peaches
(Fresh/Canned/Frozen)
___ Peas (Canned or Frozen)
___ Pears (Fresh or Canned)
___ Pineapple Chunks (Fresh or
Canned)
___ Potatoes (Russet, Red, Yellow)
___ Red Bell Pepper
___ Spinach
___ Squash
___ Strawberries (Fresh or Frozen)
___ Zucchini
Meat
___ Chicken Breasts,
Boneless, Skinless
___ Eggs
___ Ground Turkey
___ Unbreaded Fish Fillets
(Salmon, Cod, Tilapia)
___ Whole Turkey Breast
Grains & Breads
___ Brown Rice
___ Cold Cereal
___ Graham Crackers
___ Quinoa
___ Whole Grain Bread
___ Whole Grain Crackers
___ Whole Grain Dinner Rolls
___ Whole Grain English Muffins
___ Whole Grain Rice Cakes
___ Whole Grain Pancakes
___ Whole Grain Pasta
___ Whole Grain Waffles
___ Whole Wheat Pitas
Other
___ All-Purpose Flour
___ Chicken Stock (Low-Sodium)
___ Dijon Mustard
___ Garlic Powder
___ Ground Black Pepper
___ Ground Cinnamon
___ Honey
___ Italian Dressing
___ Ketchup
___ Lemon Juice
___ Light Brown Sugar
___ Olive Oil
___ Panko Bread Crumbs
___ Spaghetti Sauce
___ Sugar
___ Taco Seasoning
___ Thyme, Dried
___ Vinegar (White/Red Wine)
Food for Thought
1. Purchase canned fruits that
are stored in 100% Juice
2. Purchase canned vegetables
that are Low-Sodium
3. Purchase Low-Fat or Fat-Free
items where possible
(e.g.
cheeses, salad dressings, etc.)
4
CYCLE
SHOPPING LIST
Apple Jacked Pancakes 49
Around the World Wrap 37
Banana Splitz 38
Berry Bonanza 31
Berry Jams 36
Big Tuna Melt 48
Catch N Release 56
Cheesy Chicken Pasta 46
Comfort Stew 50
Cowpoke Chili 35
Farm Fresh Salad 75
Faux Fries 58
From The Garden Salad 33
Garden Pita 30
Golden Rays 57
Grandma’s Chicken Soup 52
Hungry Hummus 51
Mexican Pizza 71
Morning Pizza 64
Nature’s Trail Mix Bars 60
Nom Nom Nuggets 32
Not Mom’s Meatloaf 78
Parfait Perfection 47
Pizza My Heart 34
Poppin’ Potatoes 6 1
Sloppy Joeys 43
Snack Attack Salsa 63
Soup For You! 74
Spud Salad 72
Strawberry Fields French Toast 70
Sunrise Smoothie 77
Super Spud 45
SuperHero Smoothie 44
Sweet Salsa 76
Taquitos Banditos 62
Thanksgiving Burgers 39
Tootie Fruity Salad 69
Use Your Noodle Bake 59
Vibrant Veggie Pasta Salad 65
Western Quinoa 73
Cooking Up Healthy Habits: A Guide to CACFP Meals
Recipe Index
80
Toolkit Version 2 08/17
D E VELO P E D B Y :
