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Sample Menu 3 -- Cold Lunch/Supper Menus for the Child and Adult Care Food Program (CACFP)

The following five weeks of menus include ideas for cold lunches/suppers in the CACFP. Portion sizes (indicated in parentheses after each menu item) are for ages 3-5. The Food Buying Guide for Child Nutrition Programs (http://www.fns.usda.gov/tn/Resources/foodbuyingguide.html) should be used to determine specific amounts of food items that meet the minimum required serving size of each meal pattern component. The abbreviation to the left of each menu item indicates the meal pattern component supplied. These menus may or may not meet the Connecticut Child Care Nutrition Standards (CCCNS), depending on the foods purchased, and the recipes and preparation techniques used by the CACFP facility. The Connecticut State Department of Education (CSDE) encourages CACFP facilities to evaluate menus for compliance with the CCCNS (see the CSDE's Action Guide for Child Care Nutrition and Physical Activity Policies at http://www.sde.ct.gov/sde/cwp/view.asp?a=2678&Q=322562). Abbreviations: GB = Grains/Breads MA = Meat/Meat Alternates VF = Vegetables/Fruits M = Milk A = Additional Items (creditable foods served in addition to the minimum required components) TUESDAY

MA GB VF VF O M GB MA VF VF M MA GB VF VF M Chicken salad (1 ½ ounces meat) on wheat roll1,2 Red Delicious apple slices (¼ cup) Cucumber and carrot slices (¼ cup) with low-fat ranch dip (1 tablespoon) Low-fat milk (¾ cup) Veggie pita1 pocket with cheese (1 ½ ounces) and vegetables -- sliced cucumbers, shredded carrots and lettuce (¼ cup) Pineapple chunks (¼ cup) Low-fat milk (¾ cup) Shaved roast beef (1 ½ ounces) on soft roll1,2 Marinated broccoli salad (¼ cup) Banana (one small or one-half large) Low-fat milk (¾ cup) MA O GB MA VF VF M MA GB VF O VF M MA GB VF O VF M

O = Other Food (noncreditable) FRIDAY

MA GB VF O VF M MA GB O VF VF M MA GB A VF VF M Tuna salad (1 ½ ounces tuna) on whole grain roll1,2 Raw veggies -- broccoli, carrots, zucchini (¼ cup) and low-fat dip (1 tablespoon) Apricots in juice (¼ cup) Low-fat milk (¾ cup) Turkey (1 ½ ounces) on wheat bread1, 2 with mustard or low-fat mayonnaise (½ tablespoon) Potato salad (¼ cup) Cantaloupe wedges (¼ cup) Low-fat milk (¾ cup) Ham (1 ounce) and cheese (½ ounce) rollup (tortilla shell1) with lettuce and tomato ( cup) Green pepper strips (¼ cup) Sliced grapes (¼ cup) Low-fat milk (¾ cup)

MONDAY

MA VF GB O VF M GB MA MA VF VF M MA A VF GB O VF M

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WEDNESDAY

Peanut butter (2 tablespoons thinly spread) and jelly (1 tablespoon) on cinnamon bread1,2 Low-fat cheese cubes (½ ounce) Waldorf salad (¼ cup) Banana (one small or one-half large) Low-fat milk (¾ cup) Ham (1 ounce) and Swiss cheese (½ ounce) Whole-grain crackers1 Celery sticks (¼ cup) with low-fat dip (1 tablespoon) Plum (1 medium) Low-fat milk (¾ cup) Tuna salad (1 ½ ounces tuna) on pita bread1 Carrot sticks (¼ cup) with low-fat dip (2 tablespoons) Fresh pear (½ medium) Low-fat milk (¾ cup) MA GB VF VF M

THURSDAY

Pastrami (1 ounce) and Swiss cheese (½ ounce) on rye bread1 Coleslaw (¼ cup) Fruit salad (¼ cup) Low-fat milk (¾ cup)

Turkey (1 ounce) and low-fat cheese (½ ounce) with lettuce and tomato (¼ cup) on whole-wheat bread1 with mustard or low-fat mayonnaise (½ tablespoon) Orange smiles (¼ cup) Low-fat milk (¾ cup) Banana bread1,2 with Peanut butter (2 tablespoons thinly spread) Yogurt (¼ cup) with raisins (2 tablespoons) Sliced peaches in juice (¼ cup) Low-fat milk (¾ cup) Chef's salad -- turkey, ham and cheese (1 ½ ounces) with half a sliced hard-boiled egg on salad greens (½ cup) Pumpernickel bread1 Italian dressing (2 tablespoons) Orange segments (¼ cup) Low-fat milk (¾ cup)

MA GB VF VF M

Egg salad (¾ egg) on wheat bread1,2 Carrot raisin salad (¼ cup) Orange segments (¼ cup) Low-fat milk (¾ cup)

MA GB VF VF VF M

Hummus (with cup chickpeas) in whole-wheat pita1 with shredded carrots ( cup) Marinated veggie salad ( cup) Sliced kiwi (¼ cup) Low-fat milk (¾ cup)

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For all purchased grains/breads, a serving must meet the minimum weights specified in Serving Sizes for Grains/Breads in the CACFP. This information is determined using worksheet 1, Crediting Purchased Grains/Breads in the CACFP. This worksheet also determines whether foods meet the CCCNS. The serving sizes for grains/breads made from scratch are based on the grain content of the recipe. Recipes for products made from scratch must contain a sufficient amount of whole-grain or enriched flours (including bran and germ) or cereals to meet the minimum required amount for one serving of grain/bread. This information is determined using worksheet 3 (Crediting Family-Size Recipes for Grains/Breads in the CACFP) or worksheet 4 (Crediting Quantity Recipes for Grains/Breads in the CACFP). To be creditable, crackers (including pretzels, rice cakes and breadsticks) must contain whole-grain or enriched flour, bran or germ (see worksheet 1, Crediting Purchased Grains/Breads in the CACFP).

Connecticut State Department of Education · September 2011 · Page 1 of 2

Sample Menu 3 -- Cold Lunch/Supper Menus for the Child and Adult Care Food Program (CACFP), continued

Portion sizes (indicated in parentheses after each menu item) are for ages 3-5. MONDAY

MA GB A VF VF M MA GB VF VF O M MA GB VF VF M Cold meatloaf sandwich (1 ½ ounces meat) on whole-wheat bread1, 2 Whole-grain pasta veggie (¼ cup) salad Watermelon chunks (¼ cup) Low-fat milk (¾ cup) Cold oven fried chicken (1 ½ ounces meat) Corn muffin1,2 Carrot-raisin salad (¼ cup) Green pepper strips (¼ cup) with low-fat ranch dip (1 tablespoon) Low-fat milk (¾ cup) Marinated lentil ( cup) salad Pumpernickel roll1,2 Pineapple chunks (¼ cup) Nectarine (¼ cup) Low-fat milk (¾ cup) GB MA VF O VF M GB MA A VF VF M MA GB VF O VF M

TUESDAY

Cold sesame noodles (¼ cup) with chicken (1 ½ ounces) Broccoli florets (¼ cup) with dip (1 tablespoon) Peach (1 small) Low-fat milk (¾ cup) Rice cakes1,3 with Peanut butter (2 tablespoons thinly spread) and Raisins (1 tablespoon) Banana slices (¼ cup) Applesauce (¼ cup) Low-fat milk (¾ cup) Chicken breast (1 ½ ounces) on marble bread1,2 Cauliflower, carrot and broccoli salad (¼ cup) with low-fat salad dressing (1 tablespoon) Raisins (¼ cup) Low-fat milk (¾ cup) GB MA VF VF M MA GB VF VF M GB MA A VF VF M

WEDNESDAY

Whole-wheat and low-fat cheese (1 ½ ounces) Assorted fresh fruit slices (¼ cup) Marinated corn and green bean salad (¼ cup) Low-fat milk (¾ cup) Cheese cubes (1 ½ ounces) Soft pretzel1,2 Cucumber and tomato salad (¼ cup) Banana (one small or one-half large) Low-fat milk (¾ cup) Pasta (¼ cup) veggie salad ( cup) with low-fat cheese cubes (1 ½ ounces) Whole-wheat roll1,2 Sliced strawberries (¼ cup) Sliced Cantaloupe (¼ cup) Low-fat milk (¾ cup) bagel1, 2 MA GB VF VF M MA VF VF GB M

THURSDAY

Turkey salad (1 ½ ounces meat) Whole-grain crackers1,3 Cucumber slices (¼ cup) Watermelon and blueberries (¼ cup) Low-fat milk (¾ cup) Yogurt (¾ cup) Melon cubes (¼ cup) Sliced green and red grapes (¼ cup) Blueberry muffin1,2 Low-fat milk (¾ cup) MA GB VF O VF M MA VF GB VF M

FRIDAY

Low-fat string cheese stick (1 ½ ounces) Pumpkin muffin1,2 Salad greens (¼ cup) with low-fat dressing (1 tablespoon) Pears in juice (¼ cup) Low-fat milk (¾ cup) Cottage cheese ( cup) Fresh fruit salad (¼ cup) Pretzel sticks1,3 Confetti coleslaw (¼ cup) Low-fat milk (¾ cup)

GB MA VF VF M

Corn tortilla1 with shredded cheddar cheese (1 ½ ounces) Avocado, lettuce and tomato (¼ cup) Apple and orange wedges (¼ cup) Low-fat milk (¾ cup)

MA GB VF O VF M

Tuna (1 ½ ounces) pasta (¼ cup) salad Carrot sticks (¼ cup) with low-fat dip (1 tablespoon) Sliced strawberries (½ cup) Low-fat milk (¾ cup)

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For all purchased grains/breads, a serving must meet the minimum weights specified in Serving Sizes for Grains/Breads in the CACFP. This information is determined using worksheet 1, Crediting Purchased Grains/Breads in the CACFP. This worksheet also determines whether foods meet the CCCNS. The serving sizes for grains/breads made from scratch are based on the grain content of the recipe. Recipes for products made from scratch must contain a sufficient amount of whole-grain or enriched flours (including bran and germ) or cereals to meet the minimum required amount for one serving of grain/bread. This information is determined using worksheet 3 (Crediting Family-Size Recipes for Grains/Breads in the CACFP) or worksheet 4 (Crediting Quantity Recipes for Grains/Breads in the CACFP). To be creditable, crackers (including pretzels, rice cakes and breadsticks) must contain whole-grain or enriched flour, bran or germ (see worksheet 1, Crediting Purchased Grains/Breads in the CACFP).

For more information, see Nutrition Policies and Guidance for the Child and Adult Care Food Program at http://www.sde.ct.gov/sde/cwp/view.asp?a=2626&q =322326 or contact the Connecticut State Department of Education, Bureau of Health/Nutrition, Family Services and Adult Education, 25 Industrial Park Road, Middletown, CT 06457 (see http://www.sde.ct.gov/sde/cwp/view.asp?a=2626&q=321576).

Connecticut State Department of Education · September 2011 · Page 2 of 2

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