FNS Documents & Resources

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.