CACFP Cookbook by KidKare by Minute Menu

CACFP Menus

The secret behind great CACFP menus, according to our providers.

Learn from the masters!

Everyone has a different approach to CACFP menu creation, but one thing remains consistent: it’s not easy!

Nutrition and menu planning are often the most challenging tasks providers have to face. The food industry constantly changes, new products come out, and the demand for healthier options increases. There are so many factors that go into creating a creditable CACFP menu that it can be challenging to determine what to include.

We’ve gathered a nice helping of advice and creative meal suggestions just for you with the help of our providers.

Get creative with seasonings

Lentil Soup

Ingredients

2 cups lentils or split peas

Any variety 6 cup stock (chicken, preferred, but any will do.)

1-3 bay leaves depending on size

1/4 cup thyme leaves fresh

This is another great place to riff it! You can add parsley, you can add rosemary, you can have tarragon—whatever you have growing in the garden.

Wilt baby spinach or other greens into the soup

Serve with a roll / bread, another vegetable/fruit, and milk

Note: Serving sizes are approximate.

“During COVID, we had a hard time buying pretty anything in a daycare quantity. Seasonings—herbs, specifically—change it up.”

- A Step Ahead

Nutritious breakfast

“Especially with cereals. I didn’t think it was very fun for them to eat cereal or oats in the conventional way. So, I found a recipe, and I made my changes by adding fruits and preserving their nutritional value. Every week they ask me to prepare this recipe for them.”

Oatmeal & Chia Seed Pudding

(Seves 6)

Ingredients

2 ripe bananas

2 cups oats

2tbs chia seeds

2 cups fat free or 1% milk (fat free or 1%)

1 cup fresh or frozen blueberries and

1 green apple, diced

Georgia Grow Honey to serve

Note: Serving sizes are approximate.

How to make

1. Preheat your oven to 350 F.

2. In a bowl, mash bananas.

3. Add oats, chia seeds, and milk.

4. Transfer to a a greased, oven-safe bowl and cover with blueberries and green apple.

5. Bake for 25 minutes.

6. Serve warm with honey.

- ABC Angels Bilingual Christian Academy

Serving milk in the CACFP

“Milk provides children with important nutrients. These nutrients include protein, calcium, potassium, and vitamins A and D. The type and amount of milk you may serve depends on the age of the child. All milk served in the CACFP must be pasteurized fluid milk that meets State and local standards.”

Milk Types Allowed for Each Age Group in the CACFP

3–5 Years of Age: 6–18 Years of Age:

• Unflavored low-fat (1%) milk

• Unflavored fat-free (skim) milk

• Low-fat or fat-free lactose-reduced milk

• Low-fat or fat-free lactose-free milk

• Low-fat or fat-free buttermilk

• Low-fat or fat-free acidified milk

• Ultra-High Temperature (UHT) milk

• Goat’s milk*

- USDA

• All of the milks allowed for children

3 through 5 years of age PLUS

• Flavored fat-free (skim) milk

Goat’s milk must meet State standards for fluid milk. If goat’s milk meets State standards, then you may serve it in place of cow’s milk with no additional documentation.

Note: Serving sizes are approximate. Offer water as a beverage when milk or juice are not served.

Information from the USDA

Yummy green salad

Chicken

Salad Ingredients

Chicken breast or tuna

Grated cheese

Mayo Salt

Dill pickle

Instructions

Add the shredded chicken breast (or tuna), an equal amount of grated cheese, mayo, and sweet or dill relish to taste, and mix all together.

Cover saltine with the mixture, and enjoy! I serve it with hamburger, dill pickle slices, and fruit.

Mexican Green Salad

Ingredients

Broccoli

Avocado

Grated Carrot Salt

Lemon Juice

Serve with oven-fried chicken, an orange, and milk.

Note: Serving sizes are approximate.

“I know the rule is not to repeat the same menu more than 2 times during the week, but sometimes my kids ask for the same dish again and again.”

-Aldana Family Child Care

Serving vegetables in the CACFP

“Vegetables are an important source of many nutrients. They are sources of dietary fiber, potassium, vitamins A and C, and folate (folic acid)”.

- USDA

Meal Planning Considerations for Vegetables for Each Age Group in the CACFP

Minimum Amount of Food by Age Group

3–5 Years of Age: 6–18 Years of Age:

Broccoli, Floret

Carrot, Baby

Carrot Stick (½" by 4")

Celery Stick (½" by 4")

Corn, on Cob

Cucumber Stick (3" by ¾")

Leafy Greens (Collard Greens, Kale, Spinach, etc.),

Cooked

Leafy Greens (Kale, Lettuce, Spinach, etc.),

Raw

Tomato, Cherry

Tomato, Salsa

Note: Serving sizes are approximate.

Information from the USDA

4 florets

6 baby carrots

6 sticks

1 ear (about 5" to 6" long)

6 sticks

½ cup

1 cup

6 cherry tomatoes

½ cup

6 florets

9 baby carrots

9 sticks

1 ear (about 7" to 9" long)

9 sticks

¾ cup

1½ cup

9 cherry tomatoes

¾ cup

Refreshing fruit recipe

“I find myself often reusing menus without changing things up. It’s just so much easier to do what’s familiar. I now put together my menus with my daycare kids. We sit around the table and I ask everyone what they would like me to add for the following week. I have been surprised to hear requests for cauliflower or veggie face sandwiches. When they ask for the items and see their requests on the menu, they tend to eat better. I think one of our favorite menu items are yogurt parfaits. We use vanilla yogurt and top it with granola and cut up fruit. The kids can’t get enough of it.”

- Bright Beginnings Child Care

Pancakes with Fruit

Ingredients

1 cup W/W flour

1 cup milk ( more if too thick)

1 egg

2 tsp baking powder

1/2 tsp baking soda

1 TBLS veg oil.

Fresh fruit once served. Mix well and cook on a hot iron or griddle.

Note: Serving sizes are approximate.

Ingredients

Vanilla yogurt

Granola

Fruit

Serving fruits in the CACFP

“Fruits are an important part of a healthy eating pattern. They are sources of potassium, dietary fiber, vitamin C, and folate (folic acid)”.

Meal Planning Considerations for Fruits for Each Age Group in the CACFP

3–5 Years of Age:

- USDA

Apple

Blueberries

Strawberries

Grapes (seedless)

Nectarine

Orange

Peach Pear Plum

Raisins

Tangerine

Watermelon

½ medium, unpeeled (169 g)

½ cup

6 whole (1¼" diameter)

4 large

1 small (2¼" diameter)

1 medium (23/ 5" diameter)

1 medium (2½" diameter)

1 small (148 g)

1 medium (21/8" diameter)

2 packages (1.3–1.5 oz each)

1 large (2¾" diameter)

½ cup (diced)

6–18 Years of Age:

1 medium, unpeeled (169 g)

¾ cup

9 whole (1¼" diameter)

10 large

1 medium (2¾" diameter)

1 large (3" diameter)

1 medium (178 g)

1 large (2½" diameter)

3 packages (1.3–1.5 oz each)

2 medium (2½" diameter)

¾ cup (diced)

Note: Serving sizes are approximate. g = grams; oz = ounce 24 Information from the USDA

of Food by Age Group

Minimum Amount

Tasty meatball recipe

For a complete meal, serve homemade meatballs with gravy, mashed potatoes, green beans, a roll, and milk.

Cathy’s Homemade Meatballs

Ingredients

2 ground beef

3/4 c bread crumbs

2 eggs

1/2 c milk

1/4 c yellow onion

1/4 c ketchup

Salt & pepper (to taste)

2 jars savory beef gravy.

How to make

1. Preheat your oven to 350 F.

2. Combine beef, breadcrumbs, eggs, milk, onion, ketchup, salt, and pepper and mix well.

3. Roll into meatballs and place on parchment paper.

4. Bake 25 minutes or until done.

5. Place the meatballs into a skillet and pour two jars of savory beef gravy over the meatballs and heat until warm.

6. Serve the appropriate amount of ounces of meatballs per age group.

Note: Serving sizes are approximate.

Serving meat/alt in the

CACFP

“Meats and meat alternates are an important source of many nutrients. They can provide iron, zinc, magnesium, and B-vitmins. Meats and meat alternates include beef, pork, poultry, fish, eggs, legumes (beans, peas, and lentils), nuts and nut butters, tofu, tempeh, yogurt, and cheese.” -

Meal Planning Considerations for Meats & Meat Alternatesfor Each Age Group in the CACFP

3–5 Years of Age: 6–18 Years of Age:

USDA

Beef Jerky & Other Dried Meats, Poultry, & Seafood*

Cottage Cheese

Egg, Large

Lean Meat, Poultry, or Fish

Legumes (Beans, Peas, and Lentils), Cooked

Natural or Processed Cheese

Nuts and Seeds

Pasta Made from 100 Percent Legume (Beans, Peas, and Lentils) Flour, Cooked**

Peanut Butter, Soy Nut Butter, or Other Nut or Seed Butters

Surimi (Imitation Crab Meat)

Tempeh***

Tofu, Commercially Prepared****

Yogurt (Including Greek and Soy Yogurt), Commercially Prepared

Note: g = grams; oz eq = ounce equivalents; oz = ounce; Tbsp = Tablespoons

Information from the USDA

Minimum Amount of Food by Age Group

See Product Formulation Statement 1/8 cup (1 oz) ¼ large egg ½ oz 1/8 cup ½ oz ½ oz 1/8 cup 1 Tbsp 1½ oz ½ oz 1/8 cup (1.1 oz) with at least 2½ g of protein ¼ cup (2 oz) See Product Formulation Statement ¼ cup (2 oz) ½ large egg 1 oz ¼ cup 1 oz 1 oz ¼ cup 2 Tbsp 3 oz 1 oz ¼ cup (2.2 oz) with at least 5 g of protein ½ cup (4 oz)

*To credit as meats, shelf-stable, dried and semi-dried meat, poultry, and seafood require a Product Formulation Statement (PFS). Dried meat, poultry, or seafood products are not included in the "Food Buying Guide for Child Nutrition Programs" because industry production standards for these products vary widely. Product Formulation Statements or products labeled under the Child Nutrition Labeling Program are the two acceptable formats for documenting meal contributions from dried meat, poultry, and seafood products.

**To credit as a meat alternate, pasta/noodles made from legumes (beans, peas, and lentils) are creditable if a serving provides at least a ¼ oz eq of meats/meat alternates. It must be served with additional meats and meat alternates, such as tofu, cheese, or meat. Document the meal pattern contribution with a Child Nutrition label or a Product Formulation Statement.

***To credit as a meat alternate, tempeh must be made with ingredients limited to soybeans (or other legumes), water, tempeh culture, and for some varieties vinegar, seasonings, and herbs (1 oz of tempeh credits as 1 oz eq meat alternate). Tempeh made with other creditable ingredients (brown rice, sunflower seeds, vegetables, etc.) require a Child Nutrition label or Product Formulation Statement to document meal pattern contribution. For more information on serving tempeh, refer to the CACFP Policy Memorandum “Crediting Tempeh in the Child Nutrition Programs” at fns.usda.gov/cacfp/policy.

****To credit as a meat alternate, tofu that is commercially made and meets the definition of tofu as stated in the Code of Federal Regulations (7 CFR 210 and 226.2 at govinfo.gov/help/cfr) is creditable if a serving provides at least 5g of protein per 2.2 oz portion. For more information on crediting tofu, refer to the CACFP Policy Memorandum “Crediting Tofu and Soy Yogurt Products in the School Meal Programs and the Child and Adult Care Food Program” at fns.usda.gov/cacfp/policy.

Information from the USDA

Simple homemade beef

pumpkin

-Happy Penguins

Pumpkin Soup

Ingredients

Beef

Pumpkin

Butter

Garlic

Mint

Pepper paste

Garbanzo beans (chickpeas)

Salt & Pepper

Note: Serving sizes are approximate.

How to make

1.Cook beef, cut into small pieces, and set aside.

2.Cut pumpkin into small pieces and set aside.

3.In a large pot, add garlic, butter, and milk and let cook for a few minutes.

4.Add pepper paste pumpkin, and water and cook until pumpkin is soft.

5.Add Garbanzo beans, meat, and salt & pepper. Heat through.

“For years, I would serve every fish every Friday, but I decided to change it up.”

Flavorful rice skillet

“I have a different menu every day of the month. It repeats each month. On occasion, I throw something different in. With 30 different menus, they don’t seem to get bored, nor do I. But I’m open to new, simple recipes, that kids like.”

- Karen Wilson’s Daycare

Karen’s Rice Skillet

“Quick, easy, and typically likeable. Covers everything but fruit and milk.”

Ingredients

Ground beef

French-style green beans, drained

Cream of mushroom soup

Rice, cooked

Note: Serving sizes are approximate.

How to make

1. In a large skillet, cook the ground beef until it is no longer pink.

2. Add the remaining ingredients and heat through.

Serving meat/alt in the CACFP

Grains are an important source of many nutrients. They can provide dietary fiber, several B vitamins (thiamin, riboflavin, niacin, and folate), and minerals (iron, magnesium, and selenium).

Creditable grains include:

• Whole grains

• Enriched grains

• Fortified ready-to-eat cereals

- USDA

• Bran

• Germ

Meal Planning Considerations for Grains Ounce Equivalents for Each Age Group in the CACFP

Minimum Amount of Food by Age Group

3–5 Years of Age: 6–18 Years of Age:

Bagel (entire bagel) at least 56 grams*

Bread (whole grain-rich or enriched) at least 28 grams*

Corn Muffin at least 34 grams*

Cracker, Bear-Shaped, Sweet (about 1" by ½")**

Cracker, Cheese, Square, Savory (about 1" x 1")**

Cracker, Fish-Shaped or Similar, Savory (about ¾" x ½")**

Cracker, Graham (about 5" x 2½")**

Cracker, Round, Savory (about 1¾" across)**

Cracker, Saltine (about 2" by 2")**

Croissant at least 34 grams*

Pita Bread/Round (whole grain-rich or enriched) at least 56 grams*

Pretzel, Hard, Mini-Twist (about 1¼" by 1½")**

Rice Cake at least 8 grams*

Tortilla, Soft, Flour (about 6")**

¼ bagel or 14 grams

½ slice or 14 grams

½ muffin or 17 grams

12 crackers (~¼ cup) or 14 grams

10 crackers or 11 grams

21 crackers (~¼ cup) or 11 grams

1 cracker or 14 grams

4 crackers or 11 grams

½ croissant or 17 grams

¼ pita or 14 grams

7 twists (~1/3cup) or 11 grams

1½ cakes or 11 grams

½ tortilla or 14 grams

½ bagel or 28 grams

1 slice or 28 grams

1 muffin or 34 grams

24 crackers (~½ cup) or 28 grams

20 crackers (~1/3 cup) or 22 grams

41 crackers (~½ cup) or 22 grams

2 crackers or 28 grams

7 crackers or 22 grams

8 crackers or 22 grams

1 croissant or 34 grams

½ pita or 28 grams

14 twists (~2/3cup) or 22 grams

3 cakes or 22 grams

1 tortilla or 28 grams

*Check that the item you want to serve weighs this amount or more.

**Check that the item you want to serve is about this size.

Note: Serving sizes are approximate.

Information from the USDA

Taco rollups treats

“I

making food to

children’s likes. Same stuff each week. I found a few Facebook groups regarding daycare meals and went to Pinterest. I slowly started trying new entrees.”

- Tina S.

Taco Rollups

Ingredients

Canned pizza dough, refrigerated

Taco meat

Shredded cheese

Note: Serving sizes are approximate.

How to make

1. Preheat oven to 350 F.

2. Roll out pizza dough on a greased cookie sheet.

3. Spread taco meat evenly over the dough and top with shredded cheese.

4. Roll long-ways and slice into 1 inch circles (it should look like a cinnamon roll).

5. Bake for 15 minutes.

6. Serve with corn for older kids and whatever veggies are saved from the previous day for younger kids, peaches, and milk.

was

the

Cheesy chicken delight

“Two years ago, I was serving the same [rotating] menus for 4 weeks at a time. I was used to having the same things every other week. It was getting old to have every bean at lunch time. One year ago, I was able to change out the menu to fun and kid-friendly items. Chicken spaghetti is a favorite with the kids, and even the school-agers ask for it.”

-The Children’s Spot

Chicken Spaghetti

Ingredients

Diced chicken, cooked

Whole-Grain Spaghetti, cooked

Cheese sauce

Shredded cheese

Cream of mushroom soup

How to make

1. Mix ingredients together and bake until cooked through and the cheese is bubbling.

Note: Serving sizes are approximate.

Easy Spanish rice

Spanish rice

Ingredients

Hamberger

Taco Seasoning Rice

Corn

How to make

I brown Hamberger with taco seasoning and drain the fat. I cook whole grain rice in the rice cooker; once that is done, I add it to the Hamberger and add one can of half-drained corn. Mix it all together, and heat well, then serve with fruit and milk.

Note: Serving sizes are approximate.