The Child and Adult Care Food Program (CACFP) plays a crucial role in providing nutritious meals to children and adults in care settings. CACFP recipes are essential to ensure that participants receive balanced and delicious meals that meet program requirements. Developing menus that are both appealing and compliant can be challenging, but with the right approach, it’s possible to create meals that nourish both body and soul.

This article presents four creditable CACFP menus to try today, covering breakfast, lunch, snacks, and dinner. Each recipe is designed to meet CACFP guidelines while offering tasty and nutritious options for participants. From a whole grain breakfast bowl to a colorful vegetable lunch, a fruit and yogurt parfait snack, and a balanced dinner with lean meat, these menus provide inspiration for care providers looking to enhance their meal offerings.

Whole Grain Breakfast Bowl

CACFP Breakfast Requirements

The Child and Adult Care Food Program (CACFP) has specific requirements for breakfast meals. At least one serving of grains per day must be whole grain-rich ^[1]. This requirement applies to meals served to children and adults, but not to infant meals ^[1]. The USDA’s CACFP Best Practices recommends serving at least two whole grain-rich grains per day ^[2].

Breakfast cereals must contain no more than 6 grams of total sugars per dry ounce through September 30, 2025 ^[3]. After this date, cereals must contain no more than 6 grams of added sugars per dry ounce ^[3]. It’s important to note that grain-based desserts may not be used to meet the grains requirement ^[3].

Whole Grain Breakfast Bowl Ingredients

A nutritious whole grain breakfast bowl can be made using a combination of grains and other healthy ingredients. Here’s a suggested recipe:

• 1 cup pearled barley
• 1/2 cup old-fashioned rolled oats
• 1/2 cup whole milk
• 1/2 cup diced dried dates
• 1/3 cup chopped toasted hazelnuts
• 6 ounces raspberries
• Pure maple syrup for serving ^[4]

Whole Grain Breakfast Bowl Preparation

To prepare this delicious and CACFP-compliant breakfast bowl:

1. Combine the barley with 2 cups of water and salt in a medium saucepan. Bring to a boil, then lower the heat and simmer covered for 30 minutes.
2. Add the oats and an additional 2 cups of water. Return to a boil, then lower the heat and simmer covered for 20 minutes, until the barley is tender and the oats are creamy.
3. Remove from heat and stir in 1/2 cup of milk.
4. Spoon the barley and oats mixture into bowls.
5. Top with dried dates, raspberries, and hazelnuts.
6. Drizzle with maple syrup and add additional milk if desired ^[4].

This breakfast bowl not only meets CACFP requirements but also provides a delicious and nutritious start to the day, combining the chewiness of barley with the sweetness of fruit and maple syrup ^[4].

Colorful Vegetable and Lean Protein Lunch

CACFP Lunch Requirements

The Child and Adult Care Food Program (CACFP) has specific requirements for lunch meals. For children aged 3-5, the lunch meal pattern includes ¾ cup of unflavored low-fat (1%) or unflavored fat-free milk, 1 ½ ounces of meat/meat alternates, ¼ cup of vegetables, ¼ cup of fruits, and ½ ounce equivalent (oz eq) of grains ^[5]. The USDA’s CACFP Best Practices recommends serving only lean meats, nuts, and legumes, limiting processed meats to one serving per week, and serving only low-fat or reduced-fat natural cheese ^[5].

Colorful Vegetable and Lean Protein Lunch Ingredients

To create a nutritious and CACFP-compliant lunch, consider the following ingredients:

• 4 oz lean chicken breast
• ½ cup mixed colorful vegetables (e.g., bell peppers, zucchini, broccoli)
• ¼ cup grape tomatoes
• ¼ cup brown rice
• 1 tbsp olive oil
• Herbs and spices for seasoning

Colorful Vegetable and Lean Protein Lunch Preparation

1. Cook the brown rice according to package instructions.
2. Cut the chicken breast into bite-sized pieces.
3. Heat olive oil in a pan and cook the chicken until it’s no longer pink inside.
4. Add the mixed vegetables to the pan and stir-fry until tender-crisp.
5. Season the chicken and vegetables with herbs and spices.
6. Serve the chicken and vegetable stir-fry over the brown rice, with grape tomatoes on the side.

This colorful and nutritious lunch meets CACFP requirements while providing a variety of vegetables and lean protein ^[6]. It’s important to note that raw leafy greens such as lettuce or spinach credit as half the volume served. For example, ½ cup of raw leafy greens credits as ¼ cup of the vegetables component ^[5].

Fruit and Yogurt Parfait Snack

CACFP Snack Requirements

The Child and Adult Care Food Program (CACFP) requires that snacks include two of the five meal components. For children aged 3-5, a snack should include 1/2 cup of fruit and 4 fluid ounces of milk ^[7]. The CACFP nutrition standards support the service of a greater variety of vegetables and fruit, whole grains, lean meats/meat alternatives, and low-fat and fat-free dairy while minimizing added sugar and saturated fat ^[8].

Fruit and Yogurt Parfait Snack Ingredients

To create a delicious and CACFP-compliant fruit and yogurt parfait snack, you’ll need:

• Fresh fruits (such as strawberries, blueberries, and bananas)
• Nonfat plain or vanilla yogurt (with no more than 23 grams of sugar per 6 oz)
• Granola (optional)

Fruit and Yogurt Parfait Snack Preparation

1. Mix sliced bananas, blueberries, and strawberries in a bowl.
2. Line up the serving glasses or cups.
3. Spoon 1/4 cup of yogurt into each glass.
4. Top the yogurt with 1/4 cup of mixed fruit.
5. Repeat the layers one more time ^[9].

This parfait provides 1 oz equivalent meat alternate and 1/2 cup fruit ^[10]. For added crunch, sprinkle 1/8 cup (about 0.5 oz) of granola over the yogurt ^[10]. Remember to hold the parfaits at 41 °F or below for food safety ^[10].

Balanced Dinner with Lean Meat and Vegetables

CACFP Dinner Requirements

The Child and Adult Care Food Program (CACFP) has specific requirements for dinner meals. For children aged 3-5, the dinner meal pattern includes ¾ cup of unflavored low-fat (1%) or unflavored fat-free milk, 1 ½ ounces of meat/meat alternates, ¼ cup of vegetables, ¼ cup of fruits, and ½ ounce equivalent (oz eq) of grains ^[5]. The USDA’s CACFP Best Practices recommends serving only lean meats, nuts, and legumes, limiting processed meats to one serving per week, and serving only low-fat or reduced-fat natural cheese ^[5].

Balanced Dinner Ingredients

To create a nutritious and CACFP-compliant dinner, consider the following ingredients:

• 2 oz lean chicken breast or fish
• ½ cup mixed vegetables (e.g., broccoli, carrots, green beans)
• ¼ cup brown rice or whole grain pasta
• ¼ cup fruit (e.g., sliced apples or berries)
• ¾ cup low-fat milk

Balanced Dinner Preparation

1. Cook the lean meat (chicken or fish) using a healthy method such as baking or grilling.
2. Steam or roast the mixed vegetables to retain nutrients.
3. Prepare the brown rice or whole grain pasta according to package instructions.
4. Serve the meal with a side of fresh fruit and a glass of low-fat milk.

This balanced dinner meets CACFP requirements while providing a variety of nutrients. Remember, at least one serving of grains per day must be whole grain-rich ^[11]. Also, when two vegetables are served at dinner, two different kinds of vegetables must be served ^[11].

Conclusion

The CACFP recipes presented in this article offer a range of nutritious and delicious options to meet program requirements. These menus have an impact on the health and well-being of children and adults in care settings by providing balanced meals that are both appealing and compliant. From breakfast to dinner, each recipe is designed to nourish participants while adhering to CACFP guidelines.

By incorporating these menu ideas, care providers can enhance their meal offerings and ensure they’re meeting nutritional standards. These recipes not only help to fulfill program requirements but also introduce variety and flavor to daily meals. As providers continue to explore new ways to create tasty and healthful dishes, they contribute to the ongoing effort to improve nutrition in care settings.

References

[1] – https://www.fns.usda.gov/cacfp/grain-requirements-cacfp-questions-and-answers
[2] – https://portal.ct.gov/-/media/SDE/Nutrition/CACFP/MealPattern/Menu_CACFP_Breakfast_Cold.pdf
[3] – https://www.fns.usda.gov/cacfp/nutrition-standards/breakfast-meal-pattern
[4] – http://mykentuckyhome-kim.blogspot.com/2021/01/a-whole-grain-breakfast-bowl-to-start.html
[5] – https://portal.ct.gov/-/media/SDE/Nutrition/CACFP/MealPattern/Menu_CACFP_Lunch_Supper_Hot.pdf
[6] – https://www.collegenutritionist.com/blog/30-high-protein-meals-with-vegetables/
[7] – https://www.fns.usda.gov/cacfp/nutrition-standards/snack-meal-pattern
[8] – https://www.fns.usda.gov/cacfp/nutrition-standards
[9] – http://www.cacfpsvdp.org/uploads/5/4/1/5/54150169/yogurt_berry_parfait_pg_80.pdf
[10] – https://theicn.org/cnrb/recipes-for-schools-vegetables/seasonal-fruit-and-yogurt-parfaits-usda-recipe-for-schools/
[11] – https://www.fns.usda.gov/cacfp/nutrition-standards/lunch-supper-meal-pattern