Check out this easy-to-use menu planner and recipe booklet for Child and Adult Care Food Program operators who provide breakfast meals for children 3–18 years of age.
Update your breakfast menus with these easy-to-prepare USDA standardized breakfast recipes.
These CACFP instructional cooking videos demonstrate the preparation and portion sizes of USDA standardized recipes for two age groups, children 3-5 and 6-18 years of age.
This CACFP cooking video demonstrates the quick-and-easy preparation of the USDA standardized recipe for Baked Carrot Fries with Yogurt-Sunflower Seed Butter Dip for children 6 through 18 years of age.
The recipes in the cookbook feature foods both children and adults should consume more of: dark green and orange vegetables, dry beans and peas, and whole grains. All of these healthy recipes are low in total fat, saturated fat, sugar and sodium.
This CACFP cooking video demonstrates the quick-and-easy preparation of the USDA standardized recipe for Peach and Yogurt Smoothies for children 6 through 18 years of age.
Program operators that provide snacks for children 3–18 years of age can get menu planning tips and recipes.
This is a training tool for CACFP operators with infants discussing the infant meal pattern, developmental readiness, hunger and fullness signs, handling breastmilk and infant formula, solid foods, what is creditable, and more.
FNS menu worksheet is a tool designed to assist school food authorities in demonstrating that each of the menus meets the new meal pattern for the National School Lunch Program and School Breakfast Program.