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.
These worksheets can be used to empower CACFP providers and operators with the knowledge, skills and expertise to implement meal pattern requirements.
The Food Buying Guide for child nutrition programs has all of the current information in one manual to help you and your purchasing agent buy the right amount of food and the appropriate type of food for your program(s), and determine the specific contribution each food makes toward the meal pattern requirements.
This CACFP cooking video demonstrates the quick-and-easy preparation of the USDA standardized recipe for Taco Seasoned Stuffed Peppers for children 6 through 18 years of age
This CACFP cooking video demonstrates the quick-and-easy preparation of the USDA standardized recipe for Taco Seasoned Stuffed Peppers for children 3 through 5 years of age.
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.
This CACFP cooking video demonstrates the quick-and-easy preparation of the USDA standardized recipe for Peach and Yogurt Smoothies for children 3 through 5 years of age.
This CACFP cooking video demonstrates the quick-and-easy preparation of the USDA standardized recipe for Parmesan Zucchini Chips for children 6 through 18 years of age.
This CACFP cooking video demonstrates the quick-and-easy preparation of the USDA standardized recipe for Parmesan Zucchini Chips for children 6 through 18 years of age.
This CACFP cooking video demonstrates the quick-and-easy preparation of the USDA standardized recipe for Parmesan Zucchini Chips for children 3 through 5 years of age.