CACFP Menu Planning Guide - Healthy Meals Resource System

Improving Nutrition
Menu Cycle: Fall—Week Three
Pre-approved to Meet CACFP Meal Pattern
Monday Tuesday Wednesday Thursday Friday
BREAKFAST
Milk 1% or Fat-free Milk 1% or Fat-free Milk 1% or Fat-free Milk 1% or Fat-free Milk 1% or Fat-free Milk
Fruits/Vegetables Applesauce Grapes Blueberries Banana Slices Orange Slices
Grains/Breads Basketball Biscuits Cheerios ® Pumpkin Patch Pancakes Mini Whole Grain Bagel Whole Grain Toast
LUNCH
Milk 1% or Fat-free Milk 1% or Fat-free Milk 1% or Fat-free Milk 1% or Fat-free Milk 1% or Fat-free Milk
Fruits/Vegetables Pop’s Potatoes Jammin’ Jambalaya Farmer’s Harvest Chili Carrots Mixed Vegetables
Fruits/Vegetables Peaches Steamed Broccoli Pear Slices Mixed Fruit Kiwi
Grains/Breads Whole Grain Bread Jammin’ Jambalaya Whole Grain Roll Cowboy Quinoa Fish in Blankets
(“keen-wah”)
Meats/Meat Alternates Baked Turkey Breast Jammin’ Jambalaya Farmer’s Harvest Chili Cowboy Quinoa Fish in Blankets
SNACK
Milk – – – – –
Fruits/Vegetables Cucumbers Tootie Fruity Chip Dip – Sandbox Surprise Pineapple
Grains/Breads – Graham Crackers Wheat Chex ® Sandbox Surprise –
Meats/Meat Alternates String Cheese – Yogurt – Cottage Cheese
Beverage Water Water Water Water Water
Many foods can be choking hazards for children under four years of age.
Please be sure to cut, steam or mash them as appropriate.
Recipes for the menu items in bold are included in the toolkit.
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