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Sample Cold Lunch and Supper Menus for CACFP Child Care Centers and Homes

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Sample Cold Lunch and Supper Menus for CACFP Child Care Centers and Homes Child and Adult Care Food Program (CACFP) Sample Cold Lunch and Supper Menus for CACFP Child Care Centers and Homes These sample lunch and supper menus for CACFP child care centers, family day care homes, emergency shelters, and at-risk afterschool care centers reflect the meal pattern requirements of the U.S. Department of Agriculture’s (USDA) final rule, Child and Adult Care Food Program: Meal Pattern Revisions Related to the Healthy, Hunger-Free Kids Act of 2010. Serving sizes are for ages 3-5 and can be adjusted for other ages. The CACFP lunch and supper meal pattern for ages 3-5 requires ¾ cup of unflavored low-fat (1%) or fat-free milk, 1½ ounces of meat/meat alternates, ¼ cup of vegetables, ¼ cup of fruits, and ½ ounce equivalent (oz eq) of grains. Vegetables can substitute for the entire fruits component at any lunch or supper. For information on the CACFP meal patterns, refer to the CACFP Meal Patterns for Children, the Connecticut State Department of Education’s (CSDE) guide, Meal Pattern Requirements for CACFP Child Care Programs, and visit the CSDE’s Meal Patterns for CACFP Child Care Programs and Crediting Foods in CACFP Child Care Programs webpages. The typse of foods purchased and the recipes and preparation techniques used by the CACFP facility will determine whether local menus meet the CACFP meal patterns. CACFP facilities should use the USDA’s Food Buying Guide for Child Nutrition Programs to determine the amount of purchased food that meets the required serving for each meal pattern component. A Child Nutrition (CN) label or manufacturer’s production formulation statement (PFS) must be on file to document the meal pattern contribution of all commercial processed foods served in CACFP menus. A recipe must be on file to document the meal pattern compliance of foods made on site. For more information on crediting documentation, refer to the CSDE’s resources, Accepting Processed Product Documentation in the CACFP, Using Child Nutrition (CN) Labels in the CACFP, and Using Product Formulation Statements in the CACFP; and visit the “Crediting Commercial Processed Products” section and “Crediting Foods Prepared on Site” of the CSDE’s Crediting Foods in CACFP Child Care Programs webpage. Abbreviations M = milk component A = additional creditable food (not full serving) c = cup G = grains component O = other food (noncreditable) tsp = teaspoon FV = vegetables and fruits component WGR = whole grain-rich oz = ounce MMA = meat/meat alternates substitute for grains 1 Tbsp = tablespoon oz eq = ounce equivalent Refer to page 4 for menu planning notes. For information on noncreditable foods, refer to the CSDE’s resource, Noncreditable Foods in CACFP Child Care Programs. For a list of resources with guidance on meeting the CACFP meal pattern and crediting requirements, refer to the CSDE’s resource, Resources for the CACFP Meal Patterns. For a summary of the crediting requirements for each component, refer to the CSDE’s Crediting Summary Charts for the CACFP Meal Patterns for Children. Connecticut State Department of Education Revised August 2021 Page 1 of 6 Sample Cold Lunch and Supper Menus for CACFP Child Care Centers and Homes Monday oz Wednesday Thursday Friday M Low-fat milk (¾ c) Low-fat milk (¾ c) Low-fat milk (¾ c) Low-fat milk (¾ c) Low-fat milk (¾ c) ¾ cup Ham (1 ¼ oz) sandwich MMA Shaved roast beef (1½ oz) 1 Low-fat cottage cheese Pastrami (1 oz) 1 and Swiss Spinach salad with hard- with low-fat cheese 1½ oz Sandwich (⅜ cup c) cheese (½ oz) sandwich boiled egg (½ large) 1 (¼ oz) 1 G Whole-wheat bread Whole-wheat roll Enriched cinnamon bread Enriched rye bread Whole-grain roll (½ oz) 2 ½ oz eq (½ oz) 2 WGR (½ oz) 2 WGR (½ oz) 2 (½ oz) 2 WGR V Lettuce (¼ c) 3 and Marinated broccoli salad Baby spinach (¼ c) 3 Carrot sticks (¼ c) Coleslaw (¼ c vegetables) Week 1 Week ¼ cup tomato (¼ c) (¼ c) Shredded carrots (⅛ c) Fruit salad: apples, oranges, Waldorf salad: apples (⅛ c), F Red potato salad Orange sections (¼ c) grapes, pineapple, banana grapes (⅛ c), raisins Cantaloupe wedges (¼ c) ¼ cup (¼ c potatoes) 4 (¼ c) (1 tsp) 5, celery (1 tsp) Mustard (1 tsp) or Ketchup or mustard O Mustard (1 tsp) Low-fat dressing (1 Tbsp) low-fat mayonnaise (1 tsp) (½ Tbsp) M Low-fat milk (¾ c) Low-fat milk (¾ c) Low-fat milk (¾ c) Low-fat milk (¾ c) Low-fat milk (¾ c) ¾ cup Low-fat yogurt (¾ c) 5 MMA Hummus veggie pita Chicken salad with apricots: Turkey salad (1½ oz turkey) 1 Tuna salad wrap: Banana bread with peanut 1½ oz pocket (⅜ c chickpeas) chicken (1½ oz) 1 on roll tuna (1½ oz) 1 butter (2 tsp) and raisins G Whole-grain pita Enriched banana bread Whole-grain crackers Whole-grain roll Whole-grain tortilla ½ oz eq (½ oz) 2 WGR (1 oz) 2 (½ oz) 2 WGR (½ oz) 2 WGR (½ oz) 2 WGR Week 2 Week V Shredded carrots (⅛ c) Cucumber slices (¼ c) Cherry tomatoes and Carrot sticks (¼ c) Red pepper strips (¼ c) ¼ cup Shredded lettuce (⅛ c) 3 Shredded lettuce (¼ c) 3 zucchini sticks (¼ c) Sliced peaches in juice (¼ c) F Diced dried apricots (⅛ c) 5 Sliced cucumbers (¼ c) 4 7 Red apple slices (¼ c) Apricots in juice (¼ c) 7 ¼ cup Fresh pear slices (⅛ c) Raisins (2 tsp) 7 O Low-fat ranch dip (1 Tbsp) Low-fat dressing (½ Tbsp) Connecticut State Department of Education Revised August 2021 Page 2 of 6 Sample Cold Lunch and Supper Menus for CACFP Child Care Centers and Homes Monday Tuesday Wednesday Thursday Friday M Low-fat milk (¾ c) Low-fat milk (¾ c) Low-fat milk (¾ c) Low-fat milk (¾ c) Low-fat milk (¾ c) ¾ cup Chef’s salad: turkey (½ oz), Ham and pasta veggie ham (½ oz) and cheese MMA Egg salad sandwich: salad: diced ham (1 oz) 1 Hummus and carrot pita Chicken (1 oz) and low-fat (¼ oz) 1 1½ oz egg (½ large) 1 and cheddar cheese cubes pocket (⅜ c chickpeas) cheese (½ oz) roll-up 1 Sliced hard-boiled egg (½ oz) (¼ large) Enriched macaroni (⅛ c) 2 G Enriched pumpernickel roll Whole-wheat bread Whole-wheat pita half Whole-grain tortilla Whole-wheat roll (½ oz) 2 ½ oz eq (½ oz) 2 (½ oz) 2 WGR (½ oz) 2 WGR (½ oz) 2 WGR WGR Week 3 Week Salad greens (½ c) 3 with Chopped veggies: carrots, Sliced cucumbers (¼ c) V Carrot raisin salad (¼ c) Green pepper strips (⅛ c) tomatoes and carrots (⅛ broccoli and red peppers Chopped lettuce (⅛ c) 3 and ¼ cup Shredded lettuce (¼ c) 3 Shredded carrots (⅛c) c) (¼ c) tomato (⅛ c) F Mandarin orange segments Pineapple tidbits in juice Orange slices (¼ c) Mango chunks (¼ c) Red grapes (¼ c) ¼ cup (¼ c) (¼ c) 7 Low-fat Italian dressing Low-fat mayonnaise Low-fat mayonnaise O (1 Tbsp) (½ Tbsp) (½ Tbsp) M Low-fat milk (¾ c) Low-fat milk (¾ c) Low-fat milk (¾ c) Low-fat milk (¾ c) Low-fat milk (¾ c) ¾ cup MMA Cold meatloaf sandwich Sliced turkey breast Low-fat cottage cheese (⅜ Cold sesame noodles with Black bean-tomato-carrot 1½ oz (1½ oz meat) 1 (1½ oz) 1 c) diced chicken (1½ oz) 1 salad (⅜ c beans) Whole-wheat bread G (½ oz) 2 WGR Whole-grain crackers Whole-wheat bagel Whole-grain roll 2 Enriched spaghetti (¼ c) ½ oz eq Pasta veggie salad: (½ oz) 2 WGR (½ oz) 2 WGR (½ oz) 2 WGR enriched pasta (⅛ c) 2 Week 4 Week Chopped veggies: carrots, V Marinated green bean salad Red and green pepper Shredded carrots (⅛ c) tomato and broccoli (¼ Broccoli florets (¼ c) ¼ cup (¼ c) strips (¼ c) Diced tomatoes (⅛ c) c) F Crushed pineapple in juice Watermelon chunks (¼ c) Strawberries (¼ c) Sliced peaches (¼ c) Fresh pear (¼ c) ¼ cup (¼ c) 7 Ketchup or mustard (½ O Low-fat dressing (½ Tbsp) Tbsp) Connecticut State Department of Education Revised August 2021 Page 3 of 6 Sample Cold Lunch and Supper Menus for CACFP Child Care Centers and Homes Monday Tuesday Wednesday Thursday Friday M Low-fat milk (¾ c) Low-fat milk (¾ c) Low-fat milk (¾ c) Low-fat milk (¾ c) Low-fat milk (¾ c) ¾ cup Low-fat Greek yogurt MMA Cold oven-fried chicken Turkey (1½ oz) 1 avocado Red pepper hummus Egg salad sandwich: (½ c) 5 1½ oz (1½ oz chicken) 1 roll-up (⅜ c chickpeas) egg (1 large) 1 Peanut butter (2 Tbsp) G Enriched corn muffin Whole-grain rice cakes Whole-corn tortilla Whole-wheat roll Whole-grain bread ½ oz eq (1 oz) 2 (½ oz) 2 WGR (½ oz) 2 WGR (½ oz) 2 WGR (½ oz) 2 WGR Baby spinach (¼ c) 3, Cucumber-tomato salad V Confetti coleslaw Week 5 Week Potato salad (¼ c) Marinated corn salad (¼ c) diced tomato (⅛ c), (¼ c) ¼ cup (¼ c vegetables) avocado (⅛ c) Shredded lettuce (¼ c) 3 Banana slices (⅛ c) F Three-bean salad (¼ c) 4 Applesauce (⅛c) Orange wedges (¼ c) Carrot sticks (¼ c) 4 Plums (¼ c) ¼ cup Raisins (½ Tbsp) 5 O M Low-fat milk (¾ c) Low-fat milk (¾ c) Low-fat milk (¾ c) Low-fat milk (¾ c) Low-fat milk (¾ c) ¾ cup Marinated lentil-carrot-ham Tuna pasta salad with MMA Sliced chicken breast Sliced ham (1 oz) 1 Low-fat Greek yogurt (¾ c) salad: lentils (¼ c) and tomatoes, carrots and 1½ oz (1½ oz) 1 Sliced Swiss cheese (½ oz) 6 ham (1 oz) olives: tuna (1½ oz) 1 Enriched rotini pasta (⅛ c) G Whole-grain roll (½ oz) 2 Enriched marble bread Whole-grain crackers Enriched soft pretzel (½ 2 ½ oz eq WGR (½ oz) 2 (½ oz) 2 WGR oz) 2 Whole-wheat roll (½ oz) 2 WGR Week 6 Week Tossed salad greens (¼ c) 3 Shredded carrots (⅜c) V Shredded carrots (⅛ c) Julienned jicama sticks Carrot-raisin salad with tomatoes and Diced tomatoes (⅛ c) ¼ cup Red pepper strips (⅛ c) (¼ c) (¼ c carrots) carrots (⅛ c) Chopped black olives (⅛ c) F Fresh nectarine (¼ c) Broccoli florets (¼ c) 4 Watermelon (¼ c) Blueberries (¼ c) Honeydew melon (¼ c) ¼ cup Low-fat mayonnaise (½ Low-fat ranch dressing O Tbsp) (1 Tbsp) Connecticut State Department of Education Revised August 2021 Page 4 of 6 Sample Cold Lunch and Supper Menus for CACFP Child Care Centers and Homes Menu planning notes 1 A serving of the meat/meat alternates component is the edible portion of cooked lean meat, poultry, or fish, e.g., cooked lean meat without bone, breading, binders, fillers, or other ingredients.
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