CACFP Menu Planning Guide - Healthy Meals Resource System

Very Merry Berries
Improving Nutrition
Ingredients 6 Servings 12 Servings 24 Servings 48 Servings
Rolled oats, old-fashioned 3/4 cup 1-1/2 cups 3 cups 6 cups
Yogurt, low-fat
(vanilla or plain) 1/2 cup 1 cup 2 cups 4 cups
Milk, 1% (low-fat)
or fat-free 1/4 cup + 2 Tbsp 3/4 cup 1-1/2 cups 3 cups
Apple, peeled, sliced 1 cup 2 cups 4 cups 8 cups
Blueberries, frozen 1-1/4 cups 2-1/2 cups 5 cups 10 cups
Raisins 3/4 cup 1-1/2 cup 3 cups 6 cups
Walnuts (optional) 1/4 cup 1/2 cup 1 cup 2 cups
Directions:
1. In a medium bowl, mix oats,
yogurt and milk.
2. Cover and refrigerate for 6 to 12
hours (overnight is best).
3. Add fruit and mix gently.
4. Scoop 1/2 cup into small dishes.
5. Add walnuts if desired.
Food For Thought Serve this dish with any
fruit that is in season or use canned when necessary.
CACFP Crediting For 3 - 5 year olds; Breakfast.
Must serve all of the following:
Grain/Bread
Fruit/Vegetable
Milk
WINTER
WEEKS
1&2
Nutrition Facts
Serving size: 1/2 cup (113g)
Servings Per Recipe: 24
Amount Per Serving
Calories 147 Cal. from Fat 12
% Daily Value*
Total Fat 1g 2%
Saturated Fat 0g 2%
Cholesterol 2mg 0%
Sodium 23mg 0%
Total Carbohydrate 32g 10%
Dietary Fiber 3g 10%
Sugars 19g
Protein 4g
Vitamin A 0% Vitamin C 8%
Calcium 8% Iron 4%
Recipe adapted from Healthy Recipes.
Oregon State University Extension Services. 2008.
http://healthyrecipes.oregonstate.edu/kidfriendly.
Accessed May 21, 2010.
Finger Lickin’ Chicken
Ingredients 7 Servings 14 Servings 28 Servings 56 Servings
Chicken, breast or
drumsticks, skinless 1 lb 2 lbs 4 lbs 8 lbs
Allspice, ground 1 tsp 2 tsp 4 tsp 8 tsp
Cinnamon, ground 1/2 tsp 1 tsp 2 tsp 4 tsp
Black pepper, ground 3/4 tsp 1-1/2 tsp 3 tsp 6 tsp
Oregano, ground 1 tsp 2 tsp 4 tsp 8 tsp
Thyme, ground 1 tsp 2 tsp 4 tsp 8 tsp
Garlic, finely chopped 2 cloves 4 cloves 8 cloves 16 cloves
Vinegar 2 Tbsp 1/4 cup 1/2 cup 1 cup
Brown sugar 1-1/2 Tbsp 3 Tbsp 6 Tbsp 12 Tbsp
Cooking spray – – – –
Directions:
1. Preheat oven to 350ºF. Wash
chicken and pat dry.
2. In large bowl, combine all dry
ingredients and vinegar to
make seasoning.
3. Rub seasoning over chicken.
Marinate in refrigerator for at
least 6 hours (or overnight).
4. Place chicken, evenly spaced,
on lightly greased baking pan.
5. Cover with foil. Bake for
40 minutes.
6. Remove foil and bake for another
30 to 40 minutes until chicken is
tender.
Food For Thought Allowing chicken to
marinate overnight gives it a lot of flavor when
cooked and saves time in preparation. Allow kids to
get their hands dirty by rubbing the marinade onto
the chicken, being sure to wash their hands before
and after handling the food.
CACFP Crediting For 3 - 5 year olds;
Lunch/Supper. Must serve all of the following:
Grain/Bread
Fruit/Vegetable
Meat/Meat Alternate
Milk
Nutrition Facts
Serving size: 1-1/2 oz (74g)
Servings Per Recipe: 28
Amount Per Serving
Calories 122 Cal. from Fat 21
% Daily Value*
Total Fat 1g 4%
Saturated Fat 1g 4%
Cholesterol 55mg 20%
Sodium 199mg 8%
Total Carbohydrate 4g 0%
Dietary Fiber 0g 2%
Sugars 3g
Protein 20g
Vitamin A 0% Vitamin C 0%
Calcium 4% Iron 8%
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.
Accessed May 24, 2010.
39