CACFP Cookbook

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.

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Get creative with seasonings

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

- A Step Ahead

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.

Nutritious breakfast

4

“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.”

- ABC Angels Bilingual Christian Academy

Oatmeal & Chia Seed Pudding (Seves 6)

Ingredients

How to make

2 ripe bananas

1. Preheat your oven to 350 F.

2 cups oats

2. In a bowl, mash bananas.

2tbs chia seeds

3. Add oats, chia seeds, and milk.

2 cups fat free or 1% milk (fat free or 1%) 1 cup fresh or frozen blueberries and

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

1 green apple, diced

5. Bake for 25 minutes.

Georgia Grow Honey to serve

6. Serve warm with honey.

Note: Serving sizes are approximate.

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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.”

- USDA

Milk Types Allowed for Each Age Group in the CACFP 3–5 Years of Age: • Unflavored low-fat (1%) milk • Unflavored fat-free (skim) milk • Low-fat or fat-free lactose-reduced milk

6–18 Years of Age: • All of the milks allowed for children 3 through 5 years of age PLUS • Flavored fat-free (skim) 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*

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

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“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

Chicken Salad

Mexican Green Salad

Ingredients

Ingredients

Chicken breast or tuna

Broccoli

Grated cheese

Avocado

Mayo

Grated Carrot

Salt

Salt

Dill pickle

Lemon Juice

Instructions

Serve with oven-fried chicken,

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.

Note: Serving sizes are approximate.

an orange, and milk.

Serving vegetables in the CACFP

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“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

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

3–5 Years of Age:

6–18 Years of Age:

4 florets

6 florets

6 baby carrots

9 baby carrots

6 sticks

9 sticks

6 sticks

9 sticks

1 ear (about 5" to 6" long)

1 ear (about 7" to 9" long)

½ cup

¾ cup

1 cup

1½ cup

6 cherry tomatoes

9 cherry tomatoes

6 sticks

½ cup

9 sticks

¾ cup

Refreshing fruit recipe

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“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

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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)”.

- USDA

Meal Planning Considerations for Fruits for Each Age Group in the CACFP Minimum Amount of Food by Age Group

Apple

Blueberries

Strawberries

Grapes (seedless) Nectarine Orange Peach Pear

Plum

Raisins

Tangerine

Watermelon

3–5 Years of Age:

6–18 Years of Age:

½ medium, unpeeled (169 g)

1 medium, unpeeled (169 g)

6 whole (1¼" diameter)

9 whole (1¼" diameter)

1 small (2¼" diameter)

1 medium (2¾" diameter)

1 medium (2½" diameter)

1 large (3" diameter)

½ cup

4 large

1 medium (23/ 5" diameter)

¾ cup

10 large

1 large (3" diameter) 1 medium (178 g)

1 small (148 g)

1 medium (21/8" diameter)

1 large (2½" diameter)

2 packages (1.3–1.5 oz each)

3 packages (1.3–1.5 oz each)

½ cup (diced)

¾ cup (diced)

1 large (2¾" diameter)

2 medium (2½" diameter)

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

Tasty meatball recipe

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

Cathy’s Homemade Meatballs Ingredients

How to make

2 ground beef

1. Preheat your oven to 350 F.

3/4 c bread crumbs

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

2 eggs 1/2 c milk 1/4 c yellow onion 1/4 c ketchup Salt & pepper (to taste) 2 jars savory beef gravy.

Note: Serving sizes are approximate.

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.

Serving meat/alt in the CACFP

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“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.”

- USDA

Meal Planning Considerations for Meats & Meat Alternatesfor Each Age Group in the CACFP Minimum Amount of Food by Age Group

3–5 Years of Age:

6–18 Years of Age:

See Product Formulation Statement

See Product Formulation Statement

Cottage Cheese

1/8 cup (1 oz)

¼ cup (2 oz)

Egg, Large

¼ large egg

½ large egg

½ oz

1 oz

1/8 cup

¼ cup

Natural or Processed Cheese

½ oz

1 oz

Nuts and Seeds

½ oz

1 oz

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

1/8 cup

¼ cup

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

1 Tbsp

2 Tbsp

Surimi (Imitation Crab Meat)

1½ oz

3 oz

Tempeh***

½ oz

1 oz

1/8 cup (1.1 oz) with at least 2½ g of protein

¼ cup (2.2 oz) with at least 5 g of protein

¼ cup (2 oz)

½ cup (4 oz)

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

Lean Meat, Poultry, or Fish Legumes (Beans, Peas, and Lentils), Cooked

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

*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

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Simple homemade beef pumpkin

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

- Happy Penguins

Pumpkin Soup Ingredients

How to make

Beef

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

Pumpkin Butter Garlic Mint Pepper paste Garbanzo beans (chickpeas) Salt & Pepper

Note: Serving sizes are approximate.

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.

Flavorful rice skillet

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“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

How to make

Ground beef

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

French-style green beans, drained Cream of mushroom soup Rice, cooked

Note: Serving sizes are approximate.

2. Add the remaining ingredients and heat through.

Serving meat/alt in the CACFP

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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*

¼ bagel or 14 grams

½ bagel or 28 grams

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

½ slice or 14 grams

1 slice or 28 grams

Corn Muffin at least 34 grams*

½ muffin or 17 grams

1 muffin or 34 grams

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

12 crackers (~¼ cup) or 14 grams

24 crackers (~½ cup) or 28 grams

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

10 crackers or 11 grams

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

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

21 crackers (~¼ cup) or 11 grams

41 crackers (~½ cup) or 22 grams

Cracker, Graham (about 5" x 2½")**

1 cracker or 14 grams

2 crackers or 28 grams

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

4 crackers or 11 grams

7 crackers or 22 grams

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

4 crackers or 11 grams

8 crackers or 22 grams

Croissant at least 34 grams*

½ croissant or 17 grams

1 croissant or 34 grams

¼ pita or 14 grams

½ pita or 28 grams

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

Pretzel, Hard, Mini-Twist (about 1¼" by 1½")** 7 twists (~1/3cup) or 11 grams 14 twists (~2/3cup) or 22 grams Rice Cake at least 8 grams*

1½ cakes or 11 grams

3 cakes or 22 grams

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

½ tortilla or 14 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

16

“I was making food to the 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

How to make

Canned pizza dough, refrigerated

1. Preheat oven to 350 F.

Taco meat

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

Shredded cheese

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.

Note: Serving sizes are approximate.

Cheesy chicken delight

17

“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.”

Chicken Spaghetti

-The Children’s Spot

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.

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19

Menu Breakfast, lunch, and snack Homemade Smoothies

Homemade trail mix

•

Low-fat yogurt

•

Chex cereals

•

Milk

•

Sunflower seeds

•

Frozen fruits

•

Cheerios

•

Whole wheat toast

•

Craisins

•

Milk

•

Mini pretzels

•

Milk

Lasagna •

Lasagna noodles

•

Lean ground beef

•

Marinara sauce

•

Garlic powder

•

Italian spice

•

Low-fat mozzarella cheese

Note: Serving sizes are approximate.