United States Department of Agriculture

Child and Adult Care Food Program

for Children
44

and production, and Becky Heavner,

Alexandria, Virginia, for illustrations.

This project has been funded with Federal

funds from the U.S. Department of

Agriculture, Food and Nutrition Service,

Team Nutrition, under Grant #133385 to

the University of Mississippi. The mention

of trade names, commercial products, or

organizations does not imply endorsement

by the U.S. Government.

MEAL PATTERNS 2

BASIC MENU PLANNING 

PRINCIPLES 8

STEPS TO SUCCESSFUL 

MENU PLANNING 14

INCLUDING VARIETY IN MENUS 18

MENUS AND GROCERY LISTS 24

RECIPES 32

KEEPING PARENTS INFORMED 35

In accordance with Federal law and U.S. Department of Agriculture policy, this institution is prohibited from

discriminating on the basis of race, color, national origin, sex, age, or disability.

To file a complaint of discrimination, write USDA, Director, Office of Civil Rights, Room 326-W, Whitten Building,

1400 Independence Avenue, S.W., Washington, DC 20250-9410 or call (202) 720-5964 (voice and TDD). 

USDA is an equal opportunity provider and employer.
You are a vital link to children!

As a child care provider, you play a key role in

children’s lives.

Your job is very important because the work you do

with children helps them learn and grow. By serving

nutritious meals and snacks, you help children get

the nourishment and energy they need to be

healthy, learn to make healthful food choices, and

have a positive attitude about food and eating.

Research has shown that there are crucial

relationships among nutrition, health, and learning.

You are in a special position to show children what it

means to eat for good health, including how

important it is to eat a variety of foods.

More children are in child care today than ever

before. Some spend more time in child care than

they do at home. The meals and snacks you serve to

children in your care through USDA’s Child and

Adult Care Food Program (CACFP) are an important

part of providing proper care.

In this CACFP menu planner, you will find

information on how to meet your children’s

food needs. Use it to:

• Learn more about the CACFP meal pattern

requirements.

• Find practical advice on how to serve high quality

meals and snacks.

• Get ideas for menu planning and grocery

shopping.

This menu planning guide comes complete with:

• Sample menus

• Grocery lists

• Menu planning tools

• Recipes

Use this CACFP menu planning guide to plan

nutritious, creative meals for the children in

your care.

1
CACFP Meal Patterns

What is a meal pattern? CACFP meal patterns

outline the food components, food items, and

minimum quantities required for breakfast,

supplement (snack), and lunch or supper for specific

age groups of children. You must plan meals and

snacks that meet the meal pattern for the age group

in order to be reimbursed for the meals.

What does the CACFP meal pattern help you

do? It helps you plan well-balanced, nutritious

meals and snacks. Meals that meet the meal pattern

supply the kinds and amounts of foods that meet

the children’s nutrient and energy needs.

What are the age groups for CACFP meal

patterns? You must select the correct meal pattern

for the age group (or groups) of children you are

serving. The age groups reflect the differing

nutritional needs of children.

The CACFP meal pattern for infants is divided into

the following age groups:

• Birth through 3 months

• 4 months through 7 months

• 8 months through 11 months

For children ages 1 through 12 years old, the

CACFP meal pattern is divided into these age

groups:

• Ages 1 through 2 years

• Ages 3 through 5 years

• Ages 6 through 12 years

Do the meal patterns show minimum

requirements? The meal patterns specify minimum

portion sizes for each meal component. You may

serve more of each meal component, but to meet

CACFP requirements, you must serve at least the

minimum. Older children will need larger servings

to satisfy their hunger and to get all the nutrients

they need.

2
CACFP 

meal patterns are 

divided into age 

groups for infants 

and children.

1

years

to2

6

years

to12

8

months

to11

4

months

to7

3

years

to5

3 months

birth

to
Daily Meal Pattern

for Infants

CHILD AND ADULT CARE FOOD PROGRAM

Snack

Breastmilk 1,2 4 to 6 4 to 6 —

or Formula 3 fluid oz fluid oz

Breastmilk 1,2 — — 2 to 4

or Formula 3 fluid oz

or Fruit Juice 5

Slice of Bread 4,6 — — 1/2 slice

or

0-2 crackers

Breakfast

Breastmilk 1,2 4 to 6 4 to 8 6 to 8

or Formula 3 fluid oz fluid oz fluid oz

Infant Cereal — 0 to 3 2 to 4

tbsp 3,4 tbsp 3

Fruit and/or — — 1 to 4

Vegetable tbsp

Lunch

or Supper

Breastmilk 1,2 4 to 6 4 to 8 6 to 8

or Formula 3 fluid oz fluid oz fluid oz

Infant Cereal — 0 to 3 * (See

tbsp 3,4 below) 3

Fruit and/or — 0 to 3 1 to 4

Vegetable tbsp 4 tbsp

*2 to 4 Tbsp infant cereal and/or 1 to 4 Tbsp meat, fish,

poultry, egg yolks, cooked dry beans or peas; or 1/2 to 2 oz

cheese; or 1 to 4 oz (volume) cottage cheese, (weight) cheese

food, or cheese spread.

3 months

birth

to 4

months

to7 8

months

to11

3 months

birth

to 4

months

to7 8

months

to11

3 months

birth

to 4

months

to7 8

months

to11

Notes:

1 Breastmilk or formula, or portions of both, may be served;

however, it is recommended that breastmilk be served in place of

formula from birth to 11 months.

2 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, with

additional breastmilk offered of the infant is still hungry.

3 Infant formula and dry infant cereal must be iron-fortified.

4 A serving of this component is required only when the infant is

developmentally ready to accept it.

5 Fruit juice must be full strength.

6 A serving of this component must be made from whole grain or

enriched meal of flour.

4
Meal Pattern for 

Children’s Breakfast

CHILD AND ADULT CARE FOOD PROGRAM

1

years

to2 3

years

to5 6

years

to12

1

years

to2 3

years

to5 6

years

to12

1

years

to2 3

years

to5 6

years

to Milk 12

Must be fluid milk 1/2 cup 3/4 cup 1 cup

Vegetable

or Fruit

or Juice

1/4 cup 1/2 cup 1/2 cup

If you are serving juice: Try not to serve juice to meet the fruit/

vegetable requirement too many times throughout the day. It may

fill up the children and take the place of other needed nutrients.

Grains

and Breads

Serve a bread or bread alternate and/or cereal:

Bread, enriched 

or whole grain 1/2 slice 1/2 slice 1 slice

Cereal, enriched 

or whole grain 

Cold dry cereal* 1/4 cup 1/3 cup 3/4 cup

or

Hot cooked cereal 1/4 cup 1/4 cup 1/2 cup

Cooked pasta or 

noodle products 1/4 cup 1/4 cup 1/2 cup

*If you are serving cold dry cereal for a breakfast: For ages 1 and

2 years, serve 1/4 cup (volume) or 1/3 oz (weight), whichever is

less. For ages 3 through 5 years, serve 1/3 cup (volume) or 1/2 oz

(weight), whichever is less. For ages 6 through 12 years, serve 3/4

cup (volume) or 1 oz (weight), whichever is less. 5
Meal Pattern for 

Children’s Snack

CHILD AND ADULT CARE FOOD PROGRAM

Milk

Must be fluid milk 1/2 cup 1/2 cup 1 cup

Meat

and Meat Alternate

Meat, poultry, 

or fish (cooked,

lean meat 

without bone) 1/2 oz 1/2 oz 1 oz

Cheese 1/2 oz 1/2 oz 1 oz

Egg (large) 1/2 1/2 1/2

Cooked dry beans 

or peas 1/8 cup 1/8 cup 1/4 cup

Peanut butter 

or other nut

or seed butters 1 Tbsp 1 Tbsp 2 Tbsp

Nuts and/or seeds 1/2 oz 1/2 oz 1 oz

Yogurt, plain 

or sweetened 2 oz 2 oz 4 oz

If you are serving nuts and seeds for a supplement (snack): 1 oz of

nuts or seeds = 1 oz of cooked lean meat, poultry, or fish.

CAUTION: Children under 4 years of age are at the highest risk of

choking. For this age group, USDA recommends that nuts and/or

seeds be ground or finely chopped and served to children in

prepared food.

Commercially prepared yogurt is now permitted as a meat/meat

alternate. You may serve 4 oz (weight) or 1/2 cup (volume) of

plain, sweetened, or flavored yogurt to fulfill the equivalent of 1 oz

of the meat/meat alternate component. For younger children, 2 oz

(weight) or 1/4 cup (volume) fulfills the equivalent of 1/2 oz of the

meat/meat alternate requirement. 

Select 2 of the 4 components shown. If you select milk as

one of the components, you may not serve fruit juice as the

other component.

Vegetable

or Fruit

or Juice

1/2 cup 1/2 cup 3/4 cup

If you are serving juice: Try not to serve juice to meet the fruit/

vegetable requirement too many times throughout the day. It may

fill up the children and take the place of other needed nutrients.

Grains

and Breads

Serve a bread or bread alternate and/or cereal:

Bread, enriched 

or whole-grain 1/2 slice 1/2 slice 1 slice

Cereal, enriched 

or whole-grain

Cold dry cereal* 1/4 cup 1/3 cup 3/4 cup

or

Hot cooked cereal 1/4 cup 1/4 cup 1/2 cup

Cooked pasta or 

noodle products 1/4 cup 1/4 cup 1/2 cup

*If you are serving cold dry cereal for a snack: For ages 1 and 2

years, serve 1/4 cup (volume) or 1/3 oz (weight), whichever is less.

For ages 3 through 5 years, serve 1/3 cup (volume) or 1/2 oz

(weight), whichever is less. For ages 6 through 12 years, serve 3/4

cup (volume) or 1 oz (weight), whichever is less.

1

years

to2 3

years

to5 6

years

to12

1

years

to2 3

years

to5 6

years

to12

1

years

to2 3

years

to5 6

years

to12

1

years

to2 3

years

to5 6

years

to12
Meal Pattern for 

Children’s Lunch or Supper

CHILD AND ADULT CARE FOOD PROGRAM

1

years

to2 3

years

to5 6

years

to12

1

years

to2 3

years

to5 6

years

to12

1

years

to2 3

years

to5 6

years

to12

1

years

to2 3

years

to5 6

years

to12

Milk

Must be fluid milk 1/2 cup 3/4 cup 1 cup

Meat

and Meat Alternate

Meat, poultry, 

or fish (cooked,

lean meat 

without bone) 1 oz 1-1/2oz 2 oz

Cheese 1 oz 1-1/2 oz 2 oz

Egg (large) 1/2 3/4 1

Cooked dry beans 

or peas 1/4 cup 3/8 cup 1/2 cup

Peanut butter 

or other nut

or seed butters 2 Tbsp 3 Tbsp 4 Tbsp

Nuts and/or seeds 1/2 oz 3/4 oz 1 oz

Yogurt, plain 

or sweetened 4 oz 6 oz 8 oz

If you are serving nuts and seeds for lunch or supper: This portion

can meet only one-half of the total serving of the meat/meat

alternate requirement. 1 oz of nuts or seeds = 1 oz of cooked lean

meat, poultry, or fish.

CAUTION: Children under 4 years of age are at the highest risk of

choking. For this age group, USDA recommends that nuts and/or

seeds be ground or finely chopped and served to children in

prepared food.

Commercially prepared yogurt is now permitted as a meat/meat

alternate. You may serve 4 oz (weight) or 1/2 cup (volume) of

plain, sweetened, or flavored yogurt to fulfill the equivalent of 1 oz

of the meat/meat alternate component. For younger children, 2 oz

(weight) or 1/4 cup (volume) fulfills the equivalent of 1/2 oz of the

meat/meat alternate requirement. 

Vegetable

or Fruit

or Juice

Serve two different 

vegetables and/or

fruits to equal 1/4 cup 1/2 cup 3/4 cup

If you are serving juice: Try not to serve juice to meet the fruit/

vegetable requirement too many times throughout the day. It may

fill up the children and take the place of other needed nutrients.

Grains

and Breads

Serve a bread or bread alternate and/or cereal:

Bread, enriched 

or whole-grain 1/2 slice 1/2 slice 1 slice

Cooked Cereal 

grains, enriched or 

whole-grain 1/4 cup 1/4 cup 1/2 cup

Cooked pasta or 

noodle products 1/4 cup 1/4 cup 1/2 cup
8

Basic Menu Planning Principles

Menu planning is the most crucial step in your

success with the CACFP. Careful planning of menus

will ensure that you are serving nutritionally

adequate meals to children in your care and that

you are in compliance with USDA meal

pattern requirements.

The menu influences almost every step of your food

service, from grocery lists to the popularity of the

meals with the children. To plan good menus, you

need to use the basic principles of menu planning

and a step-by-step process.

With such a wide variety of foods available in

today’s supermarket, it can be a challenge to select

foods for children. Where do you begin? The basic

menu planning principles described in this section

provide a good starting point. Keep them in mind as

you think about meal pattern requirements, your

children’s preferences, and nutritional needs of the

children in your care. 

The five basic menu planning principles are:

1. Strive for balance.

2. Emphasize variety.

3. Add contrast.

4. Think about color.

5. Consider eye appeal.
9

Menu Planning Principle 1

Strive for balance.

As you plan meals that are nourishing,

appealing, and taste good, you will want to

strive for balance in a number of ways.

• Balance flavors in appealing ways.

Make sure individual foods, when served

together, make a winning combination. Too

many mild flavors may make a meal too bland,

and too many strongly flavored foods may make

a meal unacceptable to children. For example, a

lunch or supper menu with sausage pizza, Cajun

potatoes, coleslaw, brownie, and milk has too

many spicy and strong flavors.

• Balance higher-fat foods with lower-fat

ones. Avoid having too many higher fat foods in

the same week. In other words, do not include

sausage pizza on a week’s menu if you are

already planning to serve hot dogs and chicken

nuggets. Look for ways to use lowfat side dishes

to balance a main dish with a higher fat content.

For example, with a grilled cheese sandwich,

serve carrot and celery sticks.
10

Menu Planning Principle 2

Emphasize variety.

Serving a variety of foods is important because

no one food or group of foods can give us

everything we need for a healthy diet. Variety

also makes menus interesting and appealing.

• Include a wide variety of foods from day to

day. Avoid planning the same form of food on

consecutive days, such as meatballs with

spaghetti on Monday and meat lasagna

on Tuesday.

• Vary the types of main courses you serve.

For example, serve casseroles one day, soup

and sandwiches the next, or perhaps a maindish salad.

• Include different forms of foods and prepare

them in a variety of ways. For instance, some

vegetables are good eaten raw. If you usually

serve a particular vegetable cooked, serve it

uncooked if it is good that way. Or cook it but

use a different recipe or seasoning. In any case,

be sure the “different way” of serving is as

appealing as the “usual way.”

• Include a surprise item or a small amount of

a new or unfamiliar food periodically. For

example, try adding raw cauliflower, red

cabbage, or spinach to a salad.
11

Menu Planning Principle 3

Add contrast.

Strive for contrasts of texture, flavor, and

methods of preparation.

• Think about the texture of foods as well as

their taste and appearance. For added appeal,

serve a green salad or raw vegetable with

spaghetti. Serve a crisp fruit or vegetable with a

burrito, and crisp steamed carrots and broccoli

with meatloaf. Pair toasted garlic bread and cold

broccoli salad with cheese lasagna.

• Avoid having too much of the same type of

food in the same meal. A lunch with too many

starches or too many sweets lacks contrast as

well as balance. So does a meal with too many

heavy foods. If you are serving a hearty

casserole, plan to serve a vegetable or fresh fruit

as side dishes.

• Use a pleasing combination of different

sizes and shapes of foods. Within a meal,

present foods in several different shapes, such as

cubes, mounds, shredded bits, and strips. A meal

with cubed meat, diced potatoes, mixed

vegetables, and fruit cocktail needs more

contrast in size and shape of foods.
12

Menu Planning Principle 4

Think about color.

Use combinations of colors that go together

well, and strive for contrast and maximum

color presentation. A good rule of thumb is to

use at least two colorful foods in each menu

for visual appeal.

• Avoid using too many foods of the same

color in the same meal. A meal with turkey,

rice, cauliflower, white bread, pears, and milk

lacks color contrast. A better combination would

be turkey and cranberry sauce, green peas,

whole wheat bread, orange slices, and milk.

• Remember that vegetables and fruits are

great for adding natural color to side dishes

as well as entrees. A slice of tomato really

brightens up a potato salad. A fresh sliced grape

or strawberry livens up a dish of diced pears

or peaches.

• Use colorful foods in combination with

those that have little or no color. Serve

broccoli spears with mashed potatoes, for

example. Add pimento or green pepper to corn.

Serve a bright red apple and green lettuce with a

hamburger, baked beans, and milk. Serve green

peas and apricots with oven-fried chicken,

mashed potatoes, and milk.

• Don’t forget spices. It’s easy to sprinkle a dash

of cinnamon on canned fruit or a little paprika on

vegetables and potatoes for added color.
13

Menu Planning Principle 5

Consider eye appeal.

Your children’s first impressions will be how a

meal looks. Make sure what you serve looks

good as well as tastes good.

• Think of the total presentation. As you plan

for color, consider the color of the dishes, plates,

or trays to be used as well as the colors of

the foods.

• Plan the way you will place the menu items

on the plate. Visualize how the food will look

when served and decide on the most attractive

arrangement.
STEP 1

Collect menu resources and schedule a time to

plan menus.

• Plan menus well in advance, preferably a

month or more ahead of the time they will

be served. You will want to:

√ Review previous menus that indicate the

children’s preferences.

√ Involve children and parents in the planning.

√ Select and test food products and recipes.

• To be prepared, you will want to pull

together a variety of menu resources. These

might include successful menus or recipe files.

Check at your local library for additional resources.

STEP 2

Think about changes that you want to make.

• Review your menus, the products you

purchase, and preparation techniques.

• With children’s nutritional needs and

preferences in mind, take another look at

what you have been serving.

√ Do menus meet CACFP meal pattern

requirements?

√ Are you planning sufficient variety?

√ Do you need more servings of grains

and breads?

√ Do you need more servings of whole grains?

√ Can you serve more vegetables or fruits?

√ How often do you serve lower fat main

dishes?

√ Do you need to serve some foods less often?

Steps to Successful Menu Planning

14
15

STEP 3

Select a timeframe.

• If you determine that cycle menus will work

for your child care home, begin by selecting

a timeframe for a cycle menu.

• The cycle menu is the master plan of meal

planning. Cycle menus are menus planned for a

period of time and repeated on a regular basis. A

cycle can be any number of weeks that works for

your meal service.

• What are the advantages of cycle menus? If

carefully planned, cycle menus have a number of

advantages. For example, they offer variety.

They are flexible, allowing for substitutions.

In addition, they can save time in

repetitive functions such as

gathering information, planning

menus, selecting foods,

and costing.

STEP 4

Select the main dish.

• Main dishes should be selected first in

menu planning because they are the central

focus of a meal. They form the framework

around which you will plan the rest of

the menu.

• A main dish that is not central to the meal

or is not recognized by children as the main

dish, could result in poor acceptance.

• Follow a plan for providing a variety of main

dishes.

• If you repeat the same main dish during a

2-week period, consider varying the other

foods served with it.
STEP 5

Select the other food item or items.

• Include food items that complement the

main dish. 

• Plan to use a variety of vegetables, fruits,

and grains.

• Keep in mind that children like to eat many

vegetables raw as well as cooked.

• Introduce new foods, starting with

small amounts.

STEP 6

Evaluate what you have planned.

• Use the following checklist to evaluate

your menus.

16

Steps to Successful Menu Planning

(continued)
Evaluate your menus by asking yourself the

following questions:

GENERAL CHECKLIST

1. Meal Requirements

• Do menus meet the minimum requirements

for the CACFP meal pattern? Yes or No

2. Foods Selected

• Do the food choices have appealing colors

and textures? Yes or No • Do the menus have foods with different

shapes, sizes, and colors? Yes or No • Do the menus complement each other?

Yes or No • Have I incorporated seasonal foods?

Yes or No • Have I introduced any new food items?

Yes or No • Do my menus repeat any of the foods I have

selected for other meals on that day?

Yes or No

3. Equipment

• Can some preparation be done safely ahead? 

Yes or No • Can I prepare and serve meals with available

kitchen equipment? Yes or No • Are oven and surface-cooling areas adequate

for items planned? Yes or No

4. Cost

• Have I considered cost? Yes or No • Do high and low cost foods balance in

menus? Yes or No

5. Menus and Recipes

• Have I specified the recipes, preparation

techniques, and processed foods to be used?

Yes or No • Are portion sizes stated in correct amounts? 

Yes or No • Have I listed on the menu the condiments to

be served? Yes or No

6. Special Considerations

• Do the meals provide children with adequate

calories and nutrients while reducing fat,

saturated fat, and sodium? Yes or No • Is a vitamin C food included two to three

times a week? Yes or No • Are vitamin A foods included two to three

times per week? Yes or No • Are iron-rich foods included each day?

Yes or No • Are whole-grain products offered at least once

a week? Yes or No • Are assorted dry cereals offered at least once a

week? Yes or No • Are fresh fruits or vegetables offered on

several different days? Yes or No

17

Evaluating What You Have Planned
18

An important principle of menu planning is to

emphasize variety. Eating a variety of foods is the

cornerstone of a healthy diet. Why is this true?

• Foods contain combinations of nutrients and

other healthy substances. No one food provides

all the nutrients needed for good health.

• To make sure we get all the nutrients and other

substances needed for health, we need to choose

a variety of foods.

• There are no “good” or “bad” foods. All foods

can be part of a healthy diet if balance and

moderation are achieved.

Here’s a list of foods that will help you include a

wide variety of foods in the menus you plan. The

list also shows good sources of some key vitamins

and minerals that are especially important

for children. 

Menu Ideas for Meals and Supplements

(Snacks) that are Good Sources of Vitamin A,

Vitamin C, Calcium, and Iron. This menuplanning tool provides a list of many different foods

that can be included on menus to provide variety to

meals and snacks. These foods are good sources of

four key nutrients: vitamin A, vitamin C, calcium,

and iron. Foods and serving sizes are listed in the

first two columns. The third column shows the

source of these nutrients based on the daily dietary

needs of children 1 to 3 years old, as follows:

Good = ■, Better = ■ ■, and Best = ■ ■ ■

Including Variety in Menus
19

Meat/Meat Alternates

Liver (beef, pork,chicken,

or turkey) braised 1 1/2 oz ■ ■ ■

Meat/Meat Alternates—Fish/Seafood

Mackerel, canned 1 1/2 oz ■

Fruits

Apricots:

• Canned, juice pack 2 halves ■

• Dried, cooked, unsweetened 1/4 cup ■ ■

• Dried, uncooked 5 halves ■

Cantaloupe 1/4 cup, diced ■ ■

Cherries, red sour, fresh 1/4 cup pitted ■

Mandarin orange sections 1/4 cup ■

Mango, raw 1/4 medium ■ ■ ■

Melon balls (cantaloupe 

and honeydew) 1/4 cup ■

Nectarine 1/2 medium ■

Papaya 1/4 cup ■

Plums, canned, juice pack 1/4 cup ■

Prunes, dried, cooked 1/4 cup ■

Watermelon 1 cup ■

Vegetables

Beet greens, cooked 1/4 cup ■ ■ ■

Bok choy, cooked 1/4 cup ■ ■ ■

Broccoli, cooked 1/4 cup ■

Carrots, raw or cooked 1/4 cup ■ ■ ■

Chicory greens, raw 1/4 cup ■

Collards, cooked 1/4 cup ■

Dandelion greens, cooked 1/4 cup ■ ■ ■

Escarole, cooked 1/4 cup ■

Kale, cooked 1/4 cup ■ ■ ■

Mustard greens, cooked 1/4 cup ■

Peas and carrots, cooked 1/4 cup ■ ■ ■

Peppers, sweet red, raw 1/2 small ■ ■ ■

Plantain, cooked 1/2 medium ■

Pumpkin, cooked 1/4 cup ■

Romaine lettuce 1/4 cup ■

Spinach, cooked 1/4 cup ■ ■ ■

Squash, winter (acorn, 

butternut, etc.) 1/4 cup ■ ■ ■

Sweet potato 1/2 medium ■ ■ ■

Swiss chard, cooked 1/4 cup ■

Tomato (juice, paste, or puree) 1/4 cup ■

Turnip greens, cooked 1/4 cup ■ ■ ■

Milk

Milk, lowfat or skim 1/2 cup ■

Foods that Contain Vitamin A

Food Serving Size % of RDA Food Serving Size % of RDA

Good = ■, Better = ■ ■, and Best = ■ ■ ■
Meat/Meat Alternates

Liver (beef, pork), braised 1 1/2 oz ■ ■

Liver (chicken) 1/4 cup ■

Meat/Meat Alternates—Fish/Seafood

Clams, steamed or canned 1 1/2 oz ■

Mussels, steamed or poached 1 1/2 oz ■

Fruits

Apple, raw 1/2 medium ■

Banana 1/2 medium ■

Blackberries, raw 1/4 cup ■ ■

Blueberries, raw 1/4 cup ■

Cantaloupe 1/4 cup ■ ■ ■

Grapefruit 1/4 medium ■ ■ ■

Grapefruit juice 1/2 cup ■ ■ ■

Grapefruit-orange juice 1/2 cup ■ ■ ■

Grapefruit-orange sections 1/4 cup ■ ■ ■

Guava, raw 1/4 cup ■ ■ ■

Honeydew 1/2 cup ■ ■

Kiwi 1/2 medium ■ ■ ■

Kumquat 1 fruit ■

Mandarin orange sections 1/4 cup ■ ■ ■

Mango 1/4 medium ■ ■ ■

Nectarine 1/2 medium ■

Orange 1/2 medium ■ ■ ■

Orange juice 3/8 cup ■ ■ ■

Papaya 1/4 cup ■ ■

Peach:

• Frozen 1/4 cup ■ ■ ■

• Fresh, raw 1/2 medium ■

Pear 1/2 medium ■

Pineapple, fresh or canned 1/4 cup ■

Pineapple juice, canned 3/8 cup ■ ■

Pineapple-grapefruit juice 3/8 cup ■ ■ ■

Pineapple-orange juice 3/8 cup ■ ■ ■

Plum, raw 1/2 medium ■

Raspberries 1/4 cup ■ ■

Strawberries 1/4 cup ■ ■ ■

Tangelo 1/2 medium ■ ■ ■

Tangerine 1/2 medium ■ ■ ■

Tangerine juice 1/2 cup ■ ■ ■

Watermelon 1/2 cup ■ ■

Vegetables

Asparagus, cooked 1/4 cup ■ ■ ■

Beans, green or yellow, cooked 1/4 cup ■

Beans, lima, cooked 1/4 cup ■

Bean sprouts, raw or cooked 1/4 cup ■

Bok choy, cooked 1/4 cup ■ ■

Broccoli, raw or cooked 1/4 cup ■ ■ ■

Brussels sprouts, raw or cooked 1/4 cup ■ ■ ■

Cabbage, green, raw or cooked 1/4 cup ■ ■

Cabbage, red, raw or cooked 1/4 cup ■ ■ ■

Cauliflower, raw or cooked 1/4 cup ■ ■ ■

Chard, cooked 1/4 cup ■

Chili peppers, cooked 1/4 cup ■ ■ ■

Chicory, raw 1/2 cup ■

Chinese cabbage, cooked 1/4 cup ■ ■

Collards, cooked 1/4 cup ■

Dandelion greens, raw 1/4 cup ■

Escarole, raw 1/2 cup ■

Foods that Contain Vitamin C

Food Serving Size % of RDA Food Serving Size % of RDA
21

Food Serving Size % of RDA Food Serving Size % of RDA

Kale, cooked 1/4 cup ■ ■ ■

Kohlrabi, cooked 1/4 cup ■ ■ ■

Mustard greens, cooked 1/4 cup ■ ■

Okra, cooked 1/4 cup ■

Onion, medium, raw 1/2 medium ■

Parsnips, cooked 1/4 cup ■

Peas, cooked 1/4 cup ■

Pepper (green 

and red/raw/cooked) 1/4 cup ■ ■ ■

Plantain, green 

or ripe, boiled 1/2 medium ■ ■ ■

Poke greens, cooked 1/4 cup ■ ■ ■

Potato, baked or boiled 1/2 medium ■ ■

Radishes, raw 3 large ■

Romaine lettuce, raw 1/2 cup ■

Rutabaga, cooked 1/4 cup ■ ■

Snowpeas, raw or cooked 1/4 cup ■ ■ ■

Spinach, cooked 1/4 cup ■

Squash, summer or 

winter, raw/cooked 1/4 cup ■

Sweet potato, baked, 

boiled, canned 1/2 medium ■ ■ ■

Tomato 1/2 medium ■ ■

Tomato juice 3/8 cup ■ ■ ■

Tomato-vegetable juice 3/8 cup ■ ■ ■

Turnip greens 

with turnips, cooked 1/4 cup ■

Turnips, cooked 1/4 cup ■

Watercress, raw 1/4 cup ■

To help the body take in more iron, include a good source of

vitamin C with meals, especially if the meal does not include

meat, fish, or poultry.
22

Foods that Contain Calcium

Food Serving Size % RDA Food Serving Size % RDA

Meat Alternates—Fish

Mackerel, canned 1 1/2 oz ■

Salmon, canned with bones 1 1/2 oz ■

Sardines, canned with bones 1 each ■

Meat Alternates—Cheese

Cottage cheese, lowfat 1/2 cup ■

Natural cheese—blue, brick, 

camembert, feta gouda, 

monterey jack, mozzarella, 

muenster, provolone, 

and roquefort 1/2 oz ■

Natural cheese—swiss, gruyere 

parmesan, and romano 1/2 oz ■ ■

Processed cheese—cheddar 

or swiss 3/4 oz ■ ■

Ricotta cheese 1/4 cup ■ ■

Yogurt—flavored or with fruit, 

or plain 4 oz ■ ■

Meat Alternates—Nuts

Almonds, unblanched, dry-roasted 1 oz ■

Vegetables

Spinach, cooked 1/4 cup ■

Grains/Breads

Pancakes, plain, fruit, 

buckwheat, or whole-wheat 4” round ■ ■

Waffles, bran, cornmeal, 

and/or fruit 4” square ■

Waffles, plain 4” square ■ ■

Milk

Buttermilk 1/2 cup ■ ■

Chocolate milk 1/2 cup ■ ■

Dry, nonfat milk, reconstitued 1/2 cup ■ ■

Evaporated, whole or nonfat, 

diluted 1/2 cup ■ ■

Lowfat or nonfat milk 1/2 cup ■ ■

Whole milk 1/2 cup ■ ■
Meat/Meat Alternates

Beef brisket 1 1/2 oz ■

Beef, ground, extra lean, 

broiled 1 1/2 oz ■

Beef liver 1 1/2 oz ■ ■

Beef, pot roast, braised 1 1/2 oz ■

Beef short ribs, braised 1 1/2 oz ■

Beef, rib roast, roasted 1 1/2 oz ■

Beef, steak, broiled 1 1/2 oz ■

Beef, stew meat, simmered 1 1/2 oz ■

Calf liver 1 1/2 oz ■

Chicken or turkey liver 1 1/2 oz ■ ■

Liverwurst 1 oz ■

Pork liver 1 1/2 oz ■ ■ ■

Tongue, braised 1 1/2 oz ■

Turkey, dark meat, roasted, 

no skin 1 1/2 oz ■

Meat/Meat Alternates—Eggs

Large egg 1 ■

Meat/Meat Alternates—Fish/Seafood

Clams, steamed or canned 1 1/2 oz ■ ■ ■

Mackerel, canned 1 1/2 oz ■

Mussels, steamed 1 1/2 oz ■

Oysters, steamed or canned 1 1/2 oz ■ ■

Shrimp, broiled or canned 1 1/2 oz ■

Trout, baked or broiled 1 1/2 oz ■

Meat/Meat Alternates — Dry Beans, 

Peas, and Lentils

Black-eyed peas (cowpeas) 1/4 cup ■

Kidney beans 1/4 cup ■

Lentils 1/4 cup ■

Pinto beans 1/4 cup ■

Soybeans 1/4 cup ■ ■

White beans 1/4 cup ■

Meat/Meat Alternates—Nuts and Seeds

Pine nuts (pignolias) 1 Tbsp ■

Pumpkin or squash seeds, 

roasted 1 Tbsp ■ ■

Fruits

Prunes, dry, cooked 1/4 cup ■

Raisins, seedless 1/4 cup ■

Vegetables

Beans, lima, cooked 1/4 cup ■

Beans, black, cooked 1/4 cup ■

Black-eyed peas, cooked 1/4 cup ■

Chard, cooked 1/4 cup ■

Spinach, cooked 1/4 cup ■

Grains/Breads

Bagel, plain, pumpernickel, 

or whole-wheat 1/2 medium ■

Cereals, ready-to-eat, enriched 1/2 oz ■ ■

Muffin, bran 1/2 medium ■

Noodles, cooked 1/2 cup ■

Oatmeal, instant, enriched 1/3 cup ■ ■

Pita bread, plain or 

whole-wheat 1/2 medium ■

Pretzel, soft 1/2 ■

Rice, white, regular, cooked 1/3 cup ■

Foods that Contain Iron

Food Serving Size % RDA Food Serving Size % RDA
24

The following sample menus are intended to be a

guide when you are planning your own menus.

These menus meet the meal pattern requirements

for components and serving sizes for the 3 to 5 year

age group.

For each menu, a grocery list is shown. This grocery

list can help you in developing your own list of food

items needed for your shopping period (for

example, a week). Some of the menus include one

or more recipes with a purple circle (●). This means

the recipe is included in the next section beginning

on page 32.

Menus and Grocery Lists
25

Breakfast Menu 1

Menu Item Serving Size

Chocolate Milk, 1% 3/4 cup

Bagel, cinnamon raisin 1/2 serving (.5 oz) 

Light cream Cheese 1 Tbsp 

Strawberries 1/2 cup

Produce

• Strawberries

Frozen Foods

(none)

Meats

(none)

Refrigerated

• Chocolate milk,

1% 

• Light cream

cheese

Canned or Packaged

• Bagel, cinnamon raisin

Breakfast Menu 2

Menu Item Serving Size

Milk, 1% 3/4 cup

French toast 1/2 serving (1.1 oz)

Pancake syrup 1 tbsp

Margarine 1 tsp

Apricot halves in light syrup 1/2 cup

Produce

(none)

Frozen Foods

(none)

Meats

(none)

Refrigerated

• Milk, 1%

• Margarine

• Eggs

Canned or Packaged

• Apricot halves in light syrup

• Bread extra thick

• Pancake syrup

• Sugar

• Salt

• Vanilla

• Ground cinnamon

GROCERY LIST GROCERY LIST
26

Breakfast Menu 3

Menu Item Serving Size

Milk, 1% 3/4 cup

Raisin bread, toasted 1/2 slice (.5 oz) 

Margarine 1 tsp 

Banana, sliced 1/2 cup

Produce

• Bananas

Frozen Foods

(none)

Meats

(none)

Refrigerated

• Milk, 1% 

• Margarine

Canned or Packaged

• Raisin bread

Breakfast Menu 4

Menu Item Serving Size

Milk, 1% 3/4 cup

● Pancake 1/2 serving (.6 oz)

● Maple Applesauce Topping 1/4 cup 

(1/4 cup fruit)

Orange sections 1/4 cup

Produce

• Oranges

Frozen Foods

(none)

Meats

(none)

Refrigerated

• Milk, 1%

• Eggs

Canned or Packaged

• Applesauce

• Baking powder

• Flour, all-purpose

• Pancake syrup, maple flavored

• Salt

• Sugar

• Vanilla

• Vegetable oil

GROCERY LIST GROCERY LIST

● = Recipe included in Recipes Section.
27

Breakfast Menu 5

Menu Item Serving Size

Milk, 1% 3/4 cup

English muffin, whole-wheat, 

toasted 1/2 serving (.5 oz) 

Jam 1 tsp

Apple wedges 1/2 cup

Produce

• Apples

Frozen Foods

(none)

Meats

(none)

Refrigerated

• Milk, 1% 

Canned or Packaged

• English Muffins, whole wheat

• Jam

Snack Menu 1

Menu Item Serving Size

Lowfat yogurt, flavored 2 oz

Pear, fresh 1/2 cup

Water

Produce

• Pears

Frozen Foods

(none)

Refrigerated

• Lowfat yogurt,

flavored

Canned or Packaged

(none)

Meats

(none)

GROCERY LIST GROCERY LIST
28

Snack Menu 2

Menu Item Serving Size

Peach slices, canned 1/2 cup

Graham crackers 1/2 serving (.5 oz)

Peanut butter dip 1 Tbsp

Water 

Produce

(none)

Frozen Foods

(none)

Meats

(none)

Refrigerated

(none)

Canned or Packaged

• Cinnamon, ground

• Graham crackers

• Honey

• Peach slices, canned in juice

• Peanut Butter, creamy

Snack Menu 3

Menu Item Serving Size

Orange juice 1/2 cup

● Muffin Square 1/2 serving

Produce

(none)

Frozen Foods

(none)

Meats

(none)

Refrigerated

• Eggs

• Milk, 1%

• Orange Juice

Canned or Packaged

• Baking powder

• Flour, all-purpose

• Raisins (optional)

• Salt

• Sugar

• Vegetable oil

GROCERY LIST GROCERY LIST

● = Recipe included in Recipes Section.
29

Snack Menu 4/5

Menu Item Serving Size

Chocolate milk, 1% 1/2 cup

Crackers, animal (.5 oz)

or

Grape juice 1/2 cup

Wheat crackers 1/2 serving (.4 oz)

Produce

(none)

Frozen Foods

(none)

Meats

(none)

Refrigerated

• Chocolate Milk,

1%

Canned or Packaged

• Animal Crackers

or

• Grape Juice

• Wheat crackers

Lunch Menu 1

Menu Item Serving Size

Milk, 1% 3/4 cup

Pizza, Mexican (1-1/2 oz meat; 

1/2 serving bread, 1/8 cup vegetable) 2 pieces

Carrots, raw, strips 1/8 cup

Ranch Dip for carrots 2 Tbsp 

Watermelon 1/4 cup

Produce

• Carrots

• Watermelon

Frozen Foods

(none)

Meats

• Ground beef,

lean

Refrigerated

• Flour tortillas

• Milk, 1%

• Mozzarella

cheese, lowfat

Canned or Packaged

• Refried beans

• Ranch dressing, lowfat

• Salsa, mild, chunky 

• Tomato paste

GROCERY LIST GROCERY LIST
Lunch Menu 2

Menu Item Serving Size

Milk, 1% 3/4 cup

● Teriyaki Chicken 1 portion 

Fresh Fruit Cup 1/8 cup 

● Stir-Fry Vegetables 1/4 cup

● Not Fried Rice (1/8 cup vegetable; 

1/2 serving bread) 1/3 cup

Produce

• Bananas

• Cantaloupe 

• Onion 

• Red grapes

Frozen Foods

• Mixed vegetables

• Stir-fry vegetable

mix

Meats

• Chicken

drumsticks

Refrigerated

• Milk, 1%

• Eggs

Canned or Packaged

• Black pepper 

• Catsup 

• Garlic powder 

• Lemon juice

Lunch Menu 3

Menu Item Serving Size

Milk, 1% 3/4 cup

● Barbecue Beef on Roll (1-1/2 oz

beef; 1 serving bread) 1/2 sandwich 

Coleslaw 1/8 cup 

Tomatoes, sliced 1/4 cup

Produce

• Cabbage 

• Carrots 

• Celery 

• Tomatoes

• Peppers, green

(optional)

Frozen Foods

(none)

Meats

• Ground beef, lean

Refrigerated

• Milk, 1%

Canned or Packaged

• Beef broth 

• Black pepper 

• Brown sugar 

• Catsup

• Celery seed 

• Onion flakes,

dehydrated

• Rice, white 

• Soy sauce 

• Vegetable oil 

• Dry mustard 

• Garlic powder 

• Mayonnaise 

• Sugar 

• Vinegar 

• Hamburger rolls 30

GROCERY LIST GROCERY LIST

● = Recipe included in Recipes Section.
Lunch Menu 4

Menu Item Serving Size

Milk, 1% 3/4 cup

Peanut Butter Sandwich 

(1-1/2 Tbsp peanut butter on 

1/2 serving (.5 oz) bread) 1 serving

Broccoli cheese soup 1/2 cup

Pineapple cubes, in juice 1/4 cup

Produce

• Carrots

• Onion

Frozen Foods

• Broccoli,

chopped

Meats

(none)

Refrigerated

• Cheddar cheese,

lowfat

• Margarine

• Milk, 1%

Canned or Packaged

• Bread

• Chicken broth

• Flour, all purpose

• Peanut butter

• Pepper sauce, hot

Lunch Menu 5

Menu Item Serving Size

Chocolate milk, 1% 3/4 cup 

Tuna patty (1-3/4 oz fish; 

1/2 bread serving) 1 patty 

Oven fries 2 pieces 

(3/8 cup vegetable)

Green beans 1/8 cup

Produce

• Potatoes, baking,

medium 

• Carrots 

• Celery 

• Onion

Frozen Foods

• Green Beans

Meats

(none)

Refrigerated

• Chocolate milk,

1%

• Eggs

• Parmesan

cheese, grated

Canned or Packaged

• Black pepper 

• Bread crumbs, dry 

• Mayonnaise, lowfat

• Oregano leaves, dried 

• Paprika 

• Salt 

• Tuna, canned in

water 

• Vegetable oil

• Vegetable spray

• Lemon juice 

• Pineapple cubes,

in juice

• Salt

• White pepper

GROCERY LIST GROCERY LIST
4432

A recipe is a pattern for success in food preparation.

Cooking for children is a special challenge and

recipes can help you meet this challenge successfully.

Why should recipes be used?

• They provide food items of consistent quality.

• The same amount of product is produced

each time.

• The same portion size is provided each time.

This section includes some helpful hints for using

recipes successfully. Each of the recipes in this

booklet yields 10 servings. You may need to adjust

the recipe yield up or down, depending on the

number of children in your care.

Recipes
Directions on the reverse side.

Tear out recipe cards along perforated lines.

TEAR-OUT RECIPE CARDS

INGREDIENTS:

1 1/2 cups All-purpose flour

2 1/2 tsp Baking powder

1/4 tsp Salt

1 Tbsp Sugar

2 Fresh large eggs

3/4 cup Lowfat milk, 1%

Pancakes

Serving size: 1 pancake provides the equivalent of 1 slice of bread

Yield: 10 pancakes (4-inch round)

Nutrients per Serving:

Calories 121, Protein 2.6 g, Carbohydrate 17.27g, Total Fat 4.46 g, Saturated Fat 0.67 g,

Cholesterol 1 mg, Vitamin A 11 RE, Vitamin C 0.18 mg, Iron 1.04 mg, Calcium 93.12 mg,

Sodium 190 mg, and Dietary Fiber 0.53 g

1 tsp Vanilla

3 Tbsp Vegetable oil

Directions on the reverse side.

INGREDIENTS:

2 1/2 cups (23 ounce jar) 

Canned applesauce, unsweetened

3 Tbsp Maple-flavored pancake

syrup

Maple Applesauce Topping

Serving size: 1/4 cup provides 1/4 cup of fruit

Yield: 10 servings

Nutrients per Serving:

Calories 43, Protein 0.10 g, Carbohydrate 11.43 g, Total fat 0.03 g, Saturated Fat 0 g,

Cholesterol 0 mg, Vitamin A 2 RE, Vitamin C 12.93 mg, Iron 0.08 mg, Calcium 1.89 mg,

Sodium 6 mg, and Dietary Fiber 0.73 g
Directions: 

1. Blend flour, baking powder, salt, and sugar in a mixer or with a

wire whip. 

2. In a separate bowl, combine eggs, milk, vanilla, and vegetable oil.

Stir to mix.

3. Add the liquid ingredients to the dry ingredients. Stir to mix for about

30 seconds. The batter will be lumpy. DO NOT OVERMIX.

4. Lightly grease or spray with oil a griddle or heavy frying pan. Heat. 

5. Portion pancake batter with a 1/4 cup dry measuring cup filled about

3/4 full (should be 3 1/3 Tbsp). Pour so that pancakes do not touch.

6. Cook until the surface of the pancakes is covered with bubbles and the

bottom side is lightly browned. Turn and cook until lightly browned on

the other side.

7. Serve immediately or reheat in a covered pan in the oven. To reheat a

pan full of pancakes, place foil-covered pan in a 350° F oven for about

5 minutes.

Pancakes continued:

Directions: 

1. In a bowl, stir together applesauce and syrup until blended.

2. Use as a topping for pancakes, waffles, French toast, ice cream, or

plain cake.

3. Other syrup flavors may be substituted for the maple-flavored pancake

syrup (examples: blueberry, strawberry, honey, etc).

Maple Applesauce Topping continued:

Tear out recipe cards along perforated lines.
10 Skinless chicken drumsticks

(about 4 drumsticks per pound)

or

10 Skinless chicken thighs 

(about 4 thighs per pound)

Directions on the reverse side.

Tear out recipe cards along perforated lines.

TEAR-OUT RECIPE CARDS

INGREDIENTS:

1 1/2 cups All-purpose flour

2 1/4 tsp Baking powder

1/4 cup Sugar

1/2 tsp Salt

1/3 cup Raisins, plumped (opt.)

Muffin Squares

Serving size: 1 piece provides the equivalent of 1 slice of bread

Yield: 10 servings

Nutrients per Serving: 

Plain - Calories 136, Protein 3.42 g, Carbohydrate 21.32 g, Total Fat 4.12 g, Saturated Fat

0.75 g, Cholesterol 22 mg, Vitamin A 24 RE, Vitamin C 0.24 mg, Iron 1.10 mg, Calcium

96.34 mg, Sodium 245 mg, and Dietary Fiber 0.53 g. With Raisins - Calories 141, Protein

3.48 g, Carbohydrate 22.63 g, Total Fat 4.13g, Saturated Fat 0.75g, Cholesterol 22 mg,

Vitamin A 24 RE, Vitamin C 0.29 mg, Iron 1.13 mg, Calcium 97.16 mg, Sodium 245 mg and

Dietary Fiber 0.59 g.

1 Fresh large egg

1 cup Lowfat milk, 1%

2 Tbsp + 1 tsp Vegetable oil

Directions on the reverse side.

INGREDIENTS:

3 Tbsp + 1 tsp Lemon juice

2 Tbsp + 1 tsp Soy sauce

2 Tbsp Vegetable oil

1 Tbsp Catsup

1/4 tsp Black pepper

1/4 tsp Garlic powder

Teriyaki Chicken

Serving size: 1 portion provides 1 1/2 oz of cooked poultry

Yield: 10 servings

Nutrients per Serving:

Calories 138, Protein 13.76 g, Carbohydrate 1.18 g, Total fat 8.41 g, Saturated Fat. 1.92 g

Cholesterol 49 mg, Vitamin A 14 RE, Vitamin C1.48 mg, Iron 0.8 mg, Calcium 8.10 mg,

Sodium 305 mg and Dietary Fiber 0.04 g.
Directions: 

1. The raisins are optional. To plump them, measure in a bowl and cover

with very hot tap water. Soak for 2 to 5 minutes. Do not oversoak. Pour

the water out and press to drain well. Set aside.

2. Blend flour, baking powder, salt, and sugar in a mixer or with a

wire whip. 

3. In a separate bowl, combine eggs, milk, and vegetable oil. Stir to mix.

4. Add the liquid ingredients to the dry ingredients. Add the raisins

(optional). Stir to mix only until the dry ingredients are moistened.

Scrape down the sides of the bowl. The batter will be lumpy.

DO NOT OVERMIX.

5. Lightly grease or spray with oil the bottom of an 8" by 8" square pan.

Pour in the muffin batter.

6. Bake in a 425° F oven for 15 to 20 minutes. The center should spring

back to touch.

7. For 10 equal servings, cut muffins 5 across, then 2 across. 

Muffin Squares continued:

Directions: 

1. In a bowl, stir together lemon juice, soy sauce, vegetable oil, catsup,

pepper, and garlic powder. Stir until smooth, then set aside. 

2. Using a clean paper towel to grasp the chicken skin, pull it off and

discard. Wash the skinned drumsticks or thighs with tap water. 

3. Place the chicken parts in a lightly oiled shallow baking pan or

casserole dish. Pour the marinade over the chicken. Cover and

refrigerate overnight.

4. Bake in a 350° F oven for about 45 minutes or until the internal

temperature of the chicken parts reaches 180° F.

Teriyaki Chicken continued:

Tear out recipe cards along perforated lines.
1/4 tsp Garlic powder

2 Tbsp Vegetable oil

Dash of Black pepper

Directions on the reverse side.

Tear out recipe cards along perforated lines.

TEAR-OUT RECIPE CARDS

INGREDIENTS:

3/4 cup White rice, medium 

1 1/2 cups Water

1 Tbsp Vegetable oil

1/4 cup Onions, minced, 

Or

1 Tbsp Dehydrated onion flakes

Not Fried Rice

Serving size: 1/3 cup provides the equivalent of 1/2 slice of bread

Yield: 10 servings

Nutrients per Serving:

Calories 94, Protein 2.99 g, Carbohydrate 14.64 g, Total Fat 2.54 g, Saturated Fat. 0.52 g

Cholesterol 43 mg, Vitamin A 109 RE, Vitamin C 2.09 mg, Iron 1.02 mg, Calcium 12.74 mg,

Sodium 194 mg, and Dietary Fiber 0.94 g.

8 oz Frozen mixed vegetables 

(about 2 cups frozen)

2 Fresh large eggs, beaten

1 Tbsp + 2 tsp Soy sauce

Directions on the reverse side.

INGREDIENTS:

1 lb 4 oz Packaged frozen stir-fry

vegetables (without sauce)

2 Tbsp Water

1 Tbsp Soy sauce

Stir-Fry Vegetables

Serving size: 1/4 cup provides 1/4 cup of vegetable

Yield: 10 servings

Nutrients per Serving:

Calories 45, Protein 0.67 g, Carbohydrate 4.17 g, Total Fat 2.72 g, Saturated Fat 0.35 g

Cholesterol 0 mg, Vitamin A 79 RE, Vitamin C 17.02 mg, Iron 0.04 mg, Calcium 11.76 mg,

Sodium 114 mg, and Dietary Fiber 0.01 g.
Directions: 

1. Pour water in a saucepan. Cover and bring to a boil. Add rice, cover, and

cook for 20 minutes on medium heat. 

2. While the rice is cooking, heat oil in a large skillet. Add onions and cook

over medium heat until onions begin to look clear, about 3 minutes. Add

frozen vegetables, cover, and cook over medium heat for 3 to 5

more minutes. 

3. Beat the eggs and soy sauce in a mixing bowl and slowly add this mixture

to the vegetables in the skillet. Cook over low heat, stirring frequently,

until eggs are firm, about 2 minutes. When rice is done, fold the cooked

rice into the egg-vegetable mixture. Be sure to heat the whole mixture to

165° F before serving.

Not Fried Rice continued:

Directions: 

1. Combine water, soy sauce, and garlic powder. Set aside.

2. Heat oil in a large, heavy skillet or wok. Add a dash of black pepper to oil

and stir.

3. Add vegetables and stir mixture constantly over high heat for 1 minute

(or according to package directions).

4. Add soy sauce mixture to vegetables. Stir quickly for a few seconds.

5. Cover, reduce heat, and steam for 2 to 3 minutes.

DO NOT OVERCOOK VEGETABLES. 

6. Serve immediately. 

Stir-Fry Vegetables continued:

Tear out recipe cards along perforated lines.
1/2 tsp Worcestershire sauce 

(optional)

2 cups Lowfat cheddar cheese, 

shredded

2 Tbsp Grated parmesan cheese 

(optional)

2 Tbsp Fresh bread crumbs

Directions on the reverse side.

Tear out recipe cards along perforated lines.

TEAR-OUT RECIPE CARDS

INGREDIENTS:

1 lb 5 oz Ground beef 

(no more than 24% fat)

1 Tbsp Dehydrated onion flakes

2 Tbsp Celery, fresh, chopped fine

1/8 tsp Garlic powder

1/2 cup Catsup

2 Tbsp Vinegar

1 1/2 tsp Brown sugar

Barbecued Beef on Roll

Serving size: 1/2 sandwich provides 1 1/2 oz of meat and 1 slice of bread

Yield: 10 servings

Nutrients per Serving:

Calories 175, Protein 11.88 g, Carbohydrate 15.03 g, Total fat 7.28 g, Saturated Fat

2.65 g, Cholesterol 35 mg, Vitamin A 23 RE, Vitamin C 1.89 mg, Iron 1.63 mg, Calcium

38.32 mg, Sodium 393 mg, and Dietary Fiber 0.65 g.

3/4 tsp Dry mustard

1/8 tsp Black pepper

1 cup Homemade or canned beef

stock or broth

5 Hamburger rolls (Each roll

must weigh at least 25 grams 

or 0.9 ounces)

Directions on the reverse side.

INGREDIENTS:

2 1/2 cups Elbow macaroni

2 1/2 Tbsp Margarine or butter

1/4 cup plus 2 Tbsp All-purpose 

flour

1/2 tsp Ground mustard

1/8 tsp White pepper

1/2 tsp Paprika

1 qt Lowfat milk, heated

Macaroni and Cheese

Serving size: 3/4 cup provides 1-1/4 serving of bread alternate and 3/4 oz of meat alternate.

Yield: 10 servings

Nutrients per Serving:

Calories 247, Protein 13 g, Carbohydrate 34 g, Total fat 6.2 g, Saturated Fat 2.3 g,

Cholesterol 8 mg, Vitamin A 116 RE, Vitamin C 1 mg, Iron 1.7 mg, Calcium 225 mg,

Sodium 466 mg, and Dietary Fiber 1 g
Directions: 

1. In a pot, brown beef until no signs of pink remain. Drain and discard

excess fat. Return meat to pot.

2. Add all remaining ingredients to the pot. Bring to a boil. Reduce heat and

simmer, uncovered, for 10 to 15 minutes, stirring frequently.

3. Using a 1/2-cup measure, portion meat mixture onto the bottom half of

each roll. Top each sandwich with other half of roll. Cut each sandwich

in half.

Barbecued Beef on Roll continued:

Directions: 

1. Cook macaroni in boiling water until firm-tender, about 8 minutes. Drain

and rinse with cold water.

2. In a medium sauce pan, melt margarine or butter over low heat. Add

flour, mustard, white pepper, and paprika to the melted margarine or

butter and cook the sauce for 2 minutes, stirring continuously.

Do not brown. 

3. Slowly add hot milk whisking frequently. Cook over low heat, whisking

often until it is smooth and thick.

4. Add Worcestershire sauce, if desired, cheddar cheese, and parmesan

cheese (optional) to the white sauce. Stir over low heat until

cheese melts.

5. Remove sauce from heat and add well-drained macaroni. Mix well and

place in a lightly greased 13” x 9” x 2” baking pan. Cover with foil.

6. Bake for 30 minutes. If desired, sprinkle the bread crumbs over macaroni

and cheese. Bake uncovered for 3 to 5 minutes, until lightly browned.

Macaroni and Cheese continued:

Tear out recipe cards along perforated lines.
A recipe is a

pattern for

success in food

preparation!

Muffin Squares

Macaroni

and Cheese

Barbecued 

Beef on Roll

Teriyaki Chicken

Pancakes with Maple Applesauce Topping

Stir-Fry Vegetables with Not Fried Rice
Keep a file of recipes suitable for children.

• Organize a file or box of recipes for each group

of foods: 

√ Grains/Breads

√ Desserts

√ Dips, Sauces, and Toppings

√ Main Dishes 

√ Salads and Salad Dressings

√ Sandwiches

√ Snacks

√ Soups

√ Vegetables

• Use these recipes when you are planning menus.

• Select recipes that are suitable for the age

group(s) of children you serve. 

• Consider the cost of the ingredients in a recipe.

• Consider the quantities of servings needed. A

good source of quantity recipes is Child Care

Recipes: Food for Health and Fun from USDA

(FNS-304). These quantity standardized recipes

and kitchen tips will make your menu planning

and food preparation easier. They have been

developed in quantities of 25 and 50 servings for

use in child care centers. You will need to adjust

the recipe yield for the number of servings you

need.

Select recipes that include all the information

you need to prepare the food correctly.

• Yield: The serving size and the number

of servings.

• Ingredients: The name of each ingredient and

the form to use (such as fresh, frozen, canned).

• Measure or weight of each ingredient:

Volume Measurements are shown as:

Teaspoon tsp Tablespoon Tbsp

Cups c Pints pt

Quarts qt Fluid Ounces fl oz

Weight is shown in:

Ounces oz Pounds lb

• Preparation procedures: Step-by-step

directions should be clearly stated describing how

to combine ingredients, cook, and serve.

Make notes of any changes you made in

ingredients or preparation method on the

recipe. If you have to substitute one ingredient for

another (dry pasta instead of refrigerated pasta),

make a note of the change on the recipe. Also note

how the change affected the quality. You may want

to continue with the change or avoid making the

same substitution again. Keep in mind that when an

ingredient is changed: 

• the nutrient value of the recipe will be changed

(example: in a recipe for stir-fry vegetables,

substituting cauliflower for broccoli would

decrease the amount of vitamin C in each

portion); and

• the contribution to the CACFP meal pattern may

change. For example, substituting canned pinto

beans for the same amount of ground beef in a

burrito would change the meat/meat alternate

contribution (or creditable amount) for the meal. 

34

A Recipe for Success
Good nutrition begins at home and continues in

child care and in school. As a child care provider,

you work as a partner with parents to provide

healthy meals to children and help them develop

healthful food habits that will last a lifetime. Parents

can and will support your efforts when you

communicate with them about the CACFP and the

meals you are serving to the children in your care.

One way to communicate with parents is by

sending home a short letter describing the CACFP

and its benefits for children. The following page

includes a letter that you can use to communicate to

parents about your commitment to serving

nutritious meals to children in your care.

How do you use this letter?

• Make one copy of the parent letter on the next

page. Sign your name at the bottom of the letter

in the space provided. 

• Make enough copies to send a letter home with

each child.

• Make yourself available to parents if they have

any questions after reading the letter.

35

Keeping Parents Informed
As your child care provider, I know good food and

nutrition are important for your child. That is why I

have chosen to participate in the Child and Adult

Care Food Program (CACFP). The CACFP is a

program provided by the United States Department

of Agriculture (USDA) through an agreement with

an agency in our state. Child care providers receive

reimbursement for meals and snacks that meet

nutrition requirements for breakfast, lunch or

supper, and snacks served to all enrolled children.

The meals and snacks served to your child are

planned according to USDA nutrition standards or

meal patterns for each meal. The meal patterns are

based on current nutrition research about what

children of different ages need in order to grow and

stay healthy.

In addition to receiving nutritious meals, your child

is also learning about food to help establish lifelong

healthy eating habits. I engage children in learning

experiences that introduce them to new foods,

teach them where food comes from, and how to

prepare it. Children also participate in play activities

that encourages them to have an active lifestyle.

Good nutrition and an active lifestyle provide a

balance for better health.

You can help reinforce what your child has learned

while in child care by planning meals and snacks you

serve at home using the Food Guide Pyramid and

the Food Guide Pyramid for Children.

Your Child Care Provider,

Dear Parent(s),
U.S. Department of Agriculture

Food and Nutrition Service

FNS-328 / Spring 2002

http://www.fns.usda.gov/tn/