Attachment R: Research Stimulus: Food Explorers: Tasting the World! Nutrition Education Guide

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Attachment R: Research Stimulus: Food Explorers: Tasting the World! Nutrition Education Guide

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Attachment R: Research Stimulus: Food Explorers- Tasting the World!
Nutrition Education Guide
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Attachment R - Research Stimulus - Food Explorers - Tasting the World!

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Nutrition Education Guide

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I. Introduction

Turn Your Children Into
Food Explorers!
As a child care provider, you can help children explore new
foods. This guide has ten culturally-inspired recipes and
activities from regions around the world. The regions are
Central and South America (including the Caribbean and
Mexico), North America, Africa, Europe, and Asia and the
Pacific Islands. The ideas in this guide can make trying new
foods an adventure for the children at your site.
Did you know that letting your kids help you cook can
make them more likely to try new foods? Each recipe has
ideas for kids to help with meal prep. The recipes have also
been kid-tested to make sure children will enjoy eating them.

About this Guide
The world is on your plate! Each section introduces you to a new region of the
world. You will find background information for the recipes and activities. The
learning goals, get ready tips, and step-by-step instructions make it easy for you to
try these ideas at your site.
This guide is flexible. You can explore all of the regions or use the events calendar
to plan activities on special days. You can host a Festive Friday or Global Potluck
event to get families involved too.

Fruits

Vegetables

Grains

Protein

Look for CACFP Meal Pattern Information!
This section tells you about the MyPlate food groups in
each recipe. You can use the CACFP crediting information to
help you create healthy meals that may be counted towards
meeting the meal pattern requirement.

More Resources
The Foods Around the World poster helps children see where some of the vegetables,
fruits, and grains in each recipe come from. Use the poster to complete the Treasure
Chest Find activities.
You can find even more resources at XXXX, including a family cookbook and cooking
videos for five recipes in this guide.

Table of Contents
Keep Exploring
The appendix has 40 culturallyinspired recipes. The recipes have
three different serving yields and
are credited for the 3 to 5 years age
group of the CACFP meal pattern.

Look for this icon
to see where kids
can help out for the
recipes!
Look for this icon
to see where the
poster ties in to the
activities!

Region1: Africa

Page 10

Activity: Kye Kye Kule
Recipe: Veggie Mash Up
Activity: Spices and the Senses
Recipe: Greens and Beans Soup

Page 11
Page 14
Page 16
Page 18

Region 2: Asia and Pacific Islands
(includes India and Middle East)

Page 20

Activity: Lunar New Year Dragon Puppet
Recipe: Sautéed Tofu and Broccoli
Activity: Chicken Flatbread Pizza
Recipe: Diwali Paper Plate Art

Page 21
Page 24
Page 26
Page 28

Region 3: Central and South America
(includes Mexico and Caribbean)

Page 30

Activity: Al Alimón
Recipe: Beef Picadillo
Activity: Paper Flowers
Recipe: Baked Batatas and Apples

Page 31
Page 34
Page 36
Page 38

Region 4: Europe
(includes Italy, France, Hungary, and
Mediterranean)

Page 40

Activity: Escargot Game
Recipe: Chicken Ratatouille
Activity: May Day Dancing
Recipe: Easy Zucchini Lasagna

Page 41
Page 44
Page 46
Page 48

Region 5: North America
(includes Native tribes and Southern cuisine)

Page 50

Activity: Three Sisters Storytime
Recipe: Great Garden Soup
Activity: Animal Life Collage
Recipe: Mini Salmon Loaves

Page 51
Page 54
Page 56
Page 58

Appendix A: Index of Recipes

Page 62

Appendix B: Cultural Events Calendar
Appendix C: Evaluation Tool
Appendix D: Activity Materials
Appendix E: Key Nutrition Messages
Appendix F: Adaptations for Children with
Special Needs
Appendix G: Safe Food Handling
Appendix H: Food Allergy Information
Appendix I: CACFP Meal Pattern
Appendix J: Food Purchasing in the CACFP
Appendix K: Multicultural Books for Children

Page 148
Page 152
Page 153
Page 158
Page 159
Page 160
Page 163
Page 164
Page 169
Page 170

Regional Activities and Recipes
Africa
Activity 1: Kye Kye Kule
Activity Type: Song and Dance
Recipe: Veggie Mash Up*
Foods Featured on the Poster: Potato, Green Peas, Swiss chard, Corn

Activity 2: Sensing Spices
Activity Type: Art and Sensory
Recipe: Greens and Beans Soup*
Foods Featured on the Poster: Sweet Potato, Chickpeas, Collard Greens

Asia and Pacific Islands

(includes India and Middle East)
Activity 1: Lunar New Year Dragon Puppet
Activity Type: Art
Recipe: Sautéed Tofu and Broccoli*
Foods Featured on the Poster: Tofu, Broccoli, Pasta

Activity 2: Diwali Paper Plate Art
Activity Type: Art
Recipe: Chicken Flatbread Pizza*
Foods Featured on the Poster: Spinach, Whole-grain Bread

Central and South America
(includes Mexico and Caribbean)
Activity 1: Al Alimón
Activity Type: Game
Recipe: Beef Picadillo*
Foods Featured on the Poster: Brown Rice, Green Peppers, Tomato

Activity 2: Paper Flowers
Activity Type: Art
Recipe: Baked Batatas and Apples*
Foods Featured on the Poster: Sweet Potato, Apple

Regional Activities and Recipes
Europe

(includes Italy, France, Hungary, and Mediterranean)
Activity 1: Escargot Game
Activity Type: Game
Recipe: Chicken Ratatouille*
Foods Featured on the Poster: Eggplant, Green Peppers, Mushrooms

Activity 2: May Day Dancing
Activity Type: Song & Dance
Recipe: Easy Zucchini Lasagna*
Foods Featured on the Poster: Tomato, Zucchini, Pasta Noodles

North America

(includes Native tribes and Southern cuisine)
Activity 1: Three Sisters Storytime
Activity Type: Storytelling
Recipe: Great Garden Soup*
Foods Featured on the Poster: Corn, Squash, Zucchini, Kidney Beans

Activity 2: Animal Life Collage
Activity Type: Art
Recipe: Mini Salmon Loaves*
Foods Featured on the Poster: Salmon, Whole-grain Bread

*Cooking Videos for select recipes at: XXXXXX

Overview of Regions

5
3

There are many regions in the world. This guide is organized around five regions:
1. Africa
2. Asia and the Pacific Islands (includes India and the Middle East)
3. Central and South America (includes the Caribbean and Mexico)
4. Europe (includes France, Hungary, Italy, and Mediterranean)
5. North America (includes Native American tribes and southern cuisine)
Each region has its own cultures and customs. The activities and recipes in this
guide celebrate what makes each region both unique and similar to others.

II. Regions

Africa

Activity:
Kye Kye Kule (Chay Chay Koo-Lay)

Africa is a large continent made up of 54 countries. Agriculture is very
important in Africa. The foods that are produced vary depending on
the climate and geography. Though the cuisines vary throughout the
region, generally dishes include a local fruits, grains, and vegetables.

Local Foods of the Region
Many of the vegetables and fruits in Africa are
the same as those that grow in Central and South
America (corn, tomatoes, and sweet potatoes) and
the Caribbean (pineapple, bananas, and plantains).
Yams, okra, and black-eyed peas are popular staple
foods in West Africa.
In addition to Swiss chard, other leafy, green
vegetables eaten in Kenya are kale and spinach.

Learning Goals
• Learn how foods are prepared and how traditional foods fit into the
five food groups.
• Increase willingness to try new food.
• Understand why eating a variety of colorful vegetables and fruits is
important.

Get Ready
Listen to Kye Kye Kule (Chay Chay Koo-Lay) in advance. Be prepared to lead the
group. Your enthusiasm will help make this new experience fun for children.

The Activity:
Kye Kye Kule (Chay Chay Koo-Lay)
Background
This popular song and dance from Ghana
is similar to Heads, Shoulders, Knees, and
Toes in the United States. Kye Kye Kule is a
call-and-response song. In a
call-and-response song, a leader sings a
phrase and then a group sings a response.
This song promotes physical activity and
can be used to teach how eating a variety of
vegetables can help keep the body healthy
and strong.

Instructions
Materials:
Space for children to sing and dance.
Step-by-Step Directions:
1. Children form a circle as the leader stands in the middle.
2. Practice saying the words of the song.
3. The leader sings and points to different parts of the body. Then, the children in the circle
repeat that movement and the leader’s words.
4. Begin with motioning to your head, followed by your shoulders, waist, knees, and ankles.
5. Ask: What was the song about?
6. Explain: The song is about the different parts of the body. We will learn about foods that
helps our body grow healthy and strong.

The Activity:
Kye Kye Kule (Chay Chay Koo-Lay)
Lyrics

Phonetic Pronunciation

In English:

Leader: Kye Kye Kule
Chorus: Kye Kye Kule

Chay chay koo-lay
Chay chay koo-lay

Hands on your head
Hands on your head

Leader: Kye Kye Kofinsa
Chorus: Kye Kye Kofinsa

Chay chay koh-feen sah
Chay chay koh-feen sah

Hands on your shoulders
Hands on your shoulders

Leader: Kofisa Langa
Chorus: Kofisa Langa

Koh-fee sah lahn-gah
Koh-fee sah lahn-gah

Hands on your waist
Hands on your waist

Leader: Kaka Shilanga
Chorus: Kaka Shilanga

Kah-kah shee lahn-gah
Kah-kah shee lahn-gah

Hands on your knees
Hands on your knees

Leader: Kum Aden Nde
Chorus: Kum Aden Nde

Koom ah-dehn day
Koom ah-dehn day

Hands on your ankles
Hands on your ankles

Leader: Kum Aden Nde
Chorus: Kum Aden Nde, HEY!

Koom ah-dehn day
Koom ah-dehn day, hey

Hands on your ankles
Hands on your ankles, hey!

*To hear the melody of this song visit: https://kcls.org/content/kye-kye-kule/

Ideas for different
group sizes & space:
Divide the group in half and have one
group sing the leader phrases while the
other group sings the response.

Ideas for mixed-age groups:
Play a game similar to Simon Says. Have
young children point to a body part and
older children respond with the correct
phrase from the song.

Treasure Chest Find
Different vegetables provide different nutrients. This recipe includes potatoes
and corn (starchy) and swiss chard (dark, leafy) which are different kinds of
vegetables. Invite children to find a different colored vegetable from each region
on the instructional poster.

To access the Foods Around the World poster visit: XXXXXXX

Veggie
Mash Up
Background
Irio is a dish from Kenya. It started as a meal eaten by the Kikuyu people. It
combines mashed potatoes, corn, and green vegetables. These ingredients are
found in the United States. Try this mash up today for a veggie-filled meal.

Preparation
15 Minutes

Cooking
20 Minutes

Serves
6

Nutrition Information:
Calories: 58
Total Fat: 1g
Saturated Fat: 0g

Sodium: 150mg
Protein: 2g
Total Carbohydrate: 10g Calcium: 15mg
Dietary Fiber: 2g
Iron: 0mg

Serving Size
1/4 cup

Fruits

Vegetables

Grains

Protein

CACFP Meal Pattern Information
This recipe provides Vegetables. There are 5 types of vegetables: darkgreen vegetables, starchy vegetables, red and orange vegetables, beans
and peas, and other vegetables. CACFP Crediting: 1 serving (1/4 cup)
provides 1/4 cup vegetable.

Veggie Mash Up
Ingredients
2 cups water
1 1/4 cups (about 2
medium) yellow potatoes,
washed, peeled, and
quartered
2/3 cup green peas, lowsodium canned, drained
1/2 tablespoon canola oil
2 cloves garlic, peeled and
minced (1/2 teaspoon)
1 cup Swiss chard, washed,
dried, chopped into long,
thin strips, and packed
1/3 cup corn, low-sodium
canned, drained
1/4 teaspoon sage, ground
1/4 teaspoon onion powder
1 teaspoon salt, table
1/4 teaspoon black pepper,
ground

Directions
1. Wash hands with soap and clean, running water for
at least 20 seconds.
2. Add the potatoes to a small pot. Cover with cold
water (about 2 cups). Bring to a boil on mediumhigh heat. Boil for 10 minutes.
3. Add the peas to the pot. Boil for another 5
minutes, or until potatoes are tender. Use a food
thermometer to check that potatoes have reached
a temperature of 140 °F or higher for at least 15
seconds.
4. Turn stove off. Drain the water. Set aside about 1/2
cup of water from pot.
5. Mash potatoes and peas with a potato masher or
mixer. Do not over mix. If mixture is too dry, add
water 1 tablespoon at a time until it thins.
6. Heat oil in a medium sauté pan. Sauté garlic, Swiss
chard, corn, sage, onion powder, salt, and pepper
on medium-high heat. Sauté until onions are tender
and sage is toasted, about 5-7 minutes.
7. Stir the sautéed vegetables into the hot potato-pea
mash.
8. Serve 1/4 cup (the recommended portion for
children ages 3 to 5 years).

Getting Kids Involved

Chef’s Hints

Teach kids ages 3 and up how to cover
raw potatoes with cold water in the pot.
When boiled potatoes have cooled,
show them how boiling has softened
the potatoes.

Fresh or frozen green peas and
corn can be used instead of
canned in steps 3 and 6.

Let kids ages 4 and up mash boiled
potatoes and peas with a plastic fork or
a potato masher. Let them compare the
insides of the peas to the outsides.

When choosing canned
vegetables, look for low-sodium
or no salt added options in
undented cans. Wash the
outsides of the cans before
opening. Rinse vegetables to get
rid of excess sodium.

Recipe adapted from Oldways.

Activity: Sensing Spices

Most people in Africa buy food at open-air
markets where merchants sell vegetables and
fruits that grow nearby. These markets are usually
busy, lively, and colorful places where many foods
and spices can be found.

ginger

cumin

thyme

cinnamon
paprika

Local Foods of the Region
The spices paprika, cumin, cinnamon, ginger, and
thyme are often combined and used as rubs for
meats or sprinkled on roasted vegetables in this
region.

Learning Goals
• Learn how foods are prepared and how traditional foods fit into the
five food groups.
• Increase children’s willingness to try new foods.
• Children know the importance of eating a variety of colorful
vegetables and fruits.

Get Ready
Have orange, yellow, brown, white, and green crayons available for children to color the
handout. Label each spice with the appropriate color and make copies of the handout for
each child in advance.

The Activity: Sensing Spices
Background
The Greens and Beans soup contains many spices. Paprika, cumin, cinnamon,
ginger, and thyme give the soup an aromatic blend of scents and introduce
children to new flavors. Children will use their senses to learn more about
spices and the seasoning used in Africa.

Instructions
Materials:
Paprika, cumin, cinnamon, ginger, and
thyme, clear containers, and copies of
observation sheets*.
Step-by-Step Directions:
1. Set up the paprika, cumin, cinnamon,
ginger, and thyme on a table.

4. Explain that these spices come from
plants. Spices can come from the
seed, fruit, root, bark, or flower and
are used to for flavoring, coloring or
preserving food.
5. Invite children to complete the See
and Smell a Spice handout (Appendix
D, p. x) for one spice of their choice.

2. Invite children to observe the color,
texture, and smell of the spices.
3. Ask: Where do the spices come from?

Ideas for different
group sizes & space:
Set up a station for each spice. Divide
the children into small groups of 3-5.
Have each group complete a group
observation. Then, have groups share
what they learned with the class.

Ideas for mixed-age groups:
Older children can be paired with younger
children to complete their observations.
Have older children interview younger
children and record their answers. Older
children can present what the group
observed to the whole group.

Treasure Chest Find
Invite children to match the picture of the Green Beans Soup to the region where it comes from. The
chickpea beans in this soup provide proteins to build muscles and grow. Beans are legumes. Can
you find other legumes on the poster? (Ex. green beans, kidney beans, green peas, and chickpeas)
To access the Foods Around the World poster visit: XXXXXXX

Greens and Beans Soup
Background
This North African soup uses spices to recreate flavors from faraway places. You
can visit countries like Morocco, Egypt, and Tunisia in your own home! This dish is
a great chance for the whole family to try vegetables in a flavorful way.

Preparation
20 Minutes

Cooking
35 Minutes

Serves
6

Nutrition Information:
Calories: 134
Total Fat: 4g
Saturated Fat: 0g

Sodium: 375mg
Protein: 6g
Total Carbohydrate: 20g Calcium: 74mg
Dietary Fiber: 6g
Iron: 1mg

Serving Size
2/3 cup

Fruits

Grains

Vegetables

Protein

CACFP Meal Pattern Information
This recipe provides Vegetables and Protein Foods. Chickpeas are a
plant-based protein food. CACFP Crediting: 1 serving (2/3 cup) provides
Legume as Meat Alternate: 1 1/2 oz. equivalent meat alternate and 1/4 cup
vegetable OR Legume as Vegetable: 5/8 cup vegetable.

Greens and Beans Soup
Ingredients
1 tablespoon canola oil
1/2 cup onions, yellow, peeled and
diced
2/3 cup sweet potatoes, washed,
peeled, and diced (1/2 inch)
2 1/2 cups (14 ounces) chickpeas
(garbanzo beans), dry and cooked,
or canned
1/2 teaspoon paprika, ground
1/2 teaspoon cinnamon, ground
1/2 teaspoon ginger, ground
1/2 teaspoon cumin, ground
1 teaspoon thyme, dried
1/2 teaspoon salt, table
1/4 teaspoon black pepper, ground
5 cups collard greens, washed,
stemmed, and chopped
1/4 cup salsa, traditional (not
chunky)

Directions
1. Wash hands with soap and clean, running
water for at least 20 seconds.
2. Heat oil in a medium pot on medium-high
heat. Add onions and sweet potatoes. Sauté
until onions are soft but not browned.
3. Add chickpeas (garbanzo beans) and dried
spices. Continue cooking, stirring often, for
1 minute or until spices have coated the
vegetables.
4. Add collard greens and cook for 1 minute.
Stir often.
5. Add salsa and 1 cup of water. Bring to a boil.
6. Reduce heat to medium. Simmer covered
for 25-30 minutes or until soup has thickened
and sweet potatoes are tender. Check to
make sure stew is not sticking to the bottom
of the pot. Add more water if needed. Use
a food thermometer to check that stew has
reached a temperature of 140 °F or higher
for at least 15 seconds.
7. Serve 2/3 cup.

2 cups water

Chef’s Hints

Getting Kids Involved
Start food safe habits early! Show
kids ages 4 and up how to wash
sweet potatoes and scrub skins under
running water. Kids ages 2 and up can
also wash collard greens and tear the
leaves into small pieces.
Let kids smell and taste the spices. Ask
them which they like best, and why!

The spice blend used in step 3 can
also be used on meats or roasted
vegetables. Mix paprika, cinnamon,
ginger, cumin, thyme, salt, and pepper.
Then, sprinkle it over a vegetable or
protein food to add a North African
flavor!
Use any kind of leafy green in step
4. Kale, Swiss chard, and spinach are
great choices. (You can also swap
chickpeas for a different kind of bean in
step 3).

Recipe adapted from North African Gumbo recipe by Jorge Collazo, New York
City Schools.

Asia and Pacific Islands
(includes India and Middle East)

Activity:
Lunar New Year Dragon Puppet
Asia is the largest geographic region in this list. It accounts for 30 percent
of the world’s landmass and 60 percent of the world’s population. There are
many flavors in Asia- from spicy curries in India to savory peanut sauces in
Vietnam and Thailand. The Lunar New Year is celebrated in many ways in
different parts of Asia. Chinese traditions often involve food. Some foods are
thought to bring good fortune- noodles bring happiness and longevity, fish
bring prosperity, and fruit brings wealth.

Local Foods of the Region
Many people in the region eat rice. In some parts
of Asia, people eat rice with chopsticks and in
other parts it is common to eat rice with your
hands.
Wheat, corn, sugar cane, mangoes, seaweed, and
soybeans are produced in Asia.
Soybeans are used to make tofu and soy sauce.

Learning Goals
• Learn how foods are prepared and how these traditional foods fit into
the five food groups.
• Increase children’s willingness to try new foods.
• Increase favorable attitudes toward new fruits, vegetables, or whole
grains.

Get Ready
Prepare a model of the dragon puppet in advance. The model serves as an example during
the activity. Set out extra supplies for children who finish early. They can make other paper
crafts like paper lanterns or paper cut-outs.

The Activity:
Lunar New Year Dragon Puppet
Background
Lunar New Year parades are popular in many countries that celebrate the holiday
including China, Vietnam, Mongolia, Tibet, and Korea. The dragon is a make-believe
creature that has been part of Chinese culture for thousands of years. Children will make
simple dragon puppets using construction paper and popsicle sticks.

Instructions
Materials:
Cut outs of dragon heads and tails (one for each child), popsicle sticks, glue, strips of
construction paper, and crayons or markers.
Step-by-Step Directions:
1. Providers should cut out the dragon head and tail in advance.
2. Children can do the rest!
3. Color the dragon head and tail.
4. Fold the strip of construction paper accordion style.
5. Glue a popsicle stick at each of the ends of the construction paper.
6. Glue the dragon head and tail to the ends of the construction paper.
7. Providers can demonstrate how to move the puppet, mirroring the movement of
dragons in the parade.

The Activity:
Lunar New Year Dragon Puppet

Ideas for different
group sizes & space:
For larger groups, children can work
in pairs to make bigger puppets using
multiple sheets of construction paper and
creating their own dragon head and tail.

Ideas for mixed-age groups:
Older children can add more decorative
elements to their dragons like scales on
the body, streamers or tissue paper for
the tails. They can assist younger children
in cutting different colored construction
paper for scales and gluing additional
decorations.

Treasure Chest Find
Noodles are often served on the Lunar New Year because they represent longevity
and happiness in the New Year. Can you find other whole grains on the poster?
(brown rice, pasta, whole grain bread, whole wheat flat bread)
To access the Foods Around the World poster visit: XXXXXXX

Sautéed Tofu
and Broccoli
Background
Tofu is made from soybeans, which are a type of legume. Soybeans are grown in
East Asia and are an important ingredient in many foods eaten there. Soy sauce,
edamame, miso, and tempeh are all made from soybeans. In this Asian-inspired
recipe, enjoy the savory and sweet flavors of a sauteed tofu with broccoli.

Preparation
10 Minutes

Cooking
15 Minutes

Serves
6

Nutrition Information:
Calories: 226
Total fat: 9g
Saturated fat: 3g
Cholesterol: 38mg

Fruits

Grains

Vegetables

Protein

Sodium: 351mg
Protein: 18g
Total Carbohydrate: 20g Calcium: 69mg
Dietary Fiber: 3g
Iron: 2mg
Total Sugars: 3g

Serving Size
1 cup

CACFP Meal Pattern Information
This recipe provides Vegetables, Protein Foods, and Grains. Soybeans
are a plant-based protein. CACFP Crediting: 1 serving (1 cup) provides 1
1/2 oz equivalent meat alternate, 1/4 cup vegetable, and 1/2 oz equivalent
grains.

Sautéed Tofu and Broccoli
Ingredients
1 cup water
3 ounces spaghetti
noodles, wholegrain
1 pound 4 ounces
tofu, firm, cubed
(1/2 inch)
1/4 cup soy sauce,
low-sodium
1 teaspoon
sesame oil
4 cloves garlic,
peeled and minced
1 tablespoon
ginger, peeled
and minced (2
teaspoons)
1/8 teaspoon red
pepper flakes
2 teaspoons
canola oil
8 ounces broccoli,
washed and
chopped
1 1/2 teaspoon
sesame seeds

Directions
1. Heat water in a saucepan to a rolling boil.
2. Wash hands with soap and clean, running water for at least 20
seconds.
3. Break spaghetti noodles in half and slowly add them to the
water. Stir constantly until water returns to a boil. Cook about
8 minutes or until al dente. Stir occasionally. Do not overcook.
Drain well.
4. Place tofu between two plates or between the bottom, flat
surface of two pans. Press lightly to squeeze some of the liquid
from the tofu.
5. Put the tofu on a cutting board and cut into 1/2 inch cubes.
6. In a small bowl, combine soy sauce, sesame oil, brown sugar,
garlic, ginger root, and red pepper flakes.
7. Place tofu in a large bowl. Pour sauce over tofu. Carefully turn
tofu a few times to coat well. Set aside.
8. Heat oil in a large nonstick skillet.
9. Add broccoli and sauté for about 3 minutes, or until broccoli
turns bright green and becomes tender and crispy.
10. Remove broccoli from the pan and set aside.
11. Place tofu and marinade in the skillet on medium-high heat.
Cook for 5 minutes on each side or until browned, gently
turning.
12. Gently stir in broccoli and continue cooking. Use a food
thermometer to check that the temperature has reached
140 °F or higher for at least 15 seconds.
13. Serve 1 cup garnished with 1/4 teaspoon sesame seeds.

Chef’s Hints
Getting Kids Involved
Show kids ages 3 and up how
to squeeze tofu to help it drain.
Let them feel how the texture
changes from before to after.
Let kids use a plastic knife
to cut up tofu into squares,
triangles, circles, or anything
they want. This can be fun
for young children who are
learning about shapes.

The tofu used in step 4 is a popular type of
vegetarian protein. Tofu is simple to cook with
and easily takes on the flavors of other foods.
It can be found in most supermarkets and
grocery stores and is usually sold in packaged
blocks. Try different kinds to find the firmness
your family likes best (firmness ranges from
silken or extra soft to super firm).
Caution! Tofu is made from soybeans.
Soybeans are a common food allergen.
Be careful! Large broccoli pieces may cause
choking. For younger children, chop the
broccoli used in step 9 into smaller pieces that
are no more than half an inch.
Recipe adapted from What’s Cooking? USDA Mixing Bowl.

Activity:
Diwali Paper Plate Art
India is a diverse country with over one billion
people. The cultures and religions influence what
people cook and eat.
Diwali is India’s “festival of lights.” Although
originally a Hindu tradition, Diwali is now
celebrated by other religions and in other parts
of Southeast Asia. Diwali celebrates the triumph
of light over darkness, which symbolizes the
triumph of good over evil. The festival lasts five
days. People light candles, exchange gifts, visit
relatives, and eat delicious sweets on this holiday.

Local Foods of the Region
You can find any of these three kinds of breads in
India- naan, poori, and chapati.

Learning Goals
• Learn how foods are prepared and how these traditional foods fit into
the five food groups
• Increase children’s willingness to try new cultural or regional foods.
• Increase favorable attitudes toward new fruits, vegetables, or whole
grains.

CACFP Crediting Information:
1/2 cup (No. 8 scoop) provides 1 1/2 oz. equivalent meat and 1/4 cup vegetable

The Activity: Diwali Paper Plate Art
Background
Children will trace patterns inspired by rangoli on paper plates. Rangoli is a kind
of art that is popular during Diwali. Colorful designs are drawn on the floor or
walls for decoration during festive occasions. It is believed they invite good luck
inside. Designs can be simple geometric shapes, flowers, or petal shaped.

Instructions
Materials:
Paper plates, paint, markers, and chart paper.
Step-by-Step Directions:
1. Explain to children that they will be making
colorful rangoli inspired decoration for DiwaliIndia’s “festival of lights.”
2. Have children fold the paper plate in half and
then in half again to create four even panels.
3. Children will draw a flower petal or a geometric
shapes, like a circle, square, or star in each panel.
You can also prepare stencils in the shape of
flower petals as well.
4. Tell children to decorate each panel using the
same colors to create a repetitive pattern.
5. Decorate the walls of the center with Diwali
inspired artwork.

Ideas for different
group sizes & space:
Divide large groups in small groups of 4
to 6 children. Have each child decorate
a panel then tape the panels together
to create a poster sized group rangoli.

Ideas for mixed-age groups:
Older children can make more intricate
patterns. Young children can ask older
children to draw outlines around their
simple shapes to add more detail to
their designs.

Treasure Chest Find
Help children to make half of their grains whole grains by teaching them to identify examples of
whole grain foods on the instructional poster.
To access the Foods Around the World poster visit: XXXXXXX

Chicken Flatbread
Pizza
Background
Diwali is India’s “festival of lights.” It started as a Hindu tradition but is now celebrated by
other groups and in other parts of Southeast Asia. Diwali celebrates the triumph of light over
darkness, which is a symbol for the triumph of good over evil. The festival lasts five days, during
which gifts are given, family is visited, and sweets and flatbreads—like this one—are eaten.

Preparation
25 Minutes

Cooking
40 Minutes

Serves
6

Nutrition Information:
Calories: 121
Total fat: 4g
Saturated fat: 1g
Sodium: 254mg

Fruits

Vegetables

Grains

Protein

Total Carbohydrate: 7g
Dietary Fiber: 1g
Protein: 13g
Calcium: 27mg

Iron: 1mg

Serving Size
1 piece

CACFP Meal Pattern Information
This recipe provides Vegetables, Grains, and Protein Foods. Grains are an
important source of nutrients, vitamins, and fiber. When buying grains, such
as cereal, bread, and pasta, look for the word “whole” close to the top of
the ingredients list. CACFP Crediting: 1 serving (1 piece) provides 1 1/2 oz
equivalent meat, 1/4 cup vegetable, and 1 1/2 oz equivalent grains.

Chicken Flatbread Pizza
Ingredients

Directions

1/2 teaspoon turmeric, ground
1/4 teaspoon salt, table
1/2 teaspoon cumin, ground
1/4 teaspoon cinnamon, ground
10 1/2 ounces (2 1/4 ounce

1. Preheat oven to 350 °F.

each) chicken tenderloins,
raw, boneless, skinless, fresh
or frozen

3 tablespoons yogurt, Greek,
plain, non-fat

2. Wash hands with soap and clean, running water for at
least 20 seconds.
3. In two small bowls, combine half of each spice in each
bowl: salt, cumin, and cinnamon.
4. Sprinkle chicken tenders with one bowl of seasonings.
5. Place chicken on a baking sheet.
6. Bake chicken for 12-15 minutes. Use a food
thermometer to check that chicken has reached a
temperature of 165°F. or higher for at least 15 seconds

2 teaspoons canola oil
2/3 cups onion, yellow, fresh and

7. Dice chicken into 1/2 inch pieces.

3 cloves garlic (1 1/2 teaspoon

10. Sauté onions for about 3-5 minutes or until onions
are tender.

chopped
minced)

4 ounces spinach, fresh, washed,
chopped roughly, and packed

2 8” flatbreads (126 mg each),
whole wheat, quartered

1 cup tomatoes, washed and
diced

8. Mix the second b
owl of seasonings into the yogurt.
9. Heat canola oil on medium-high in a medium skillet.

11. Add garlic and spinach. Cook for 3 more minutes or
until spinach is wilted. Remove from the heat.
12. Place quartered flatbreads on a baking sheet lined
with parchment paper. Top each with 1/2 tablespoon
yogurt, 1 ounce spinach, 1 1/4 ounce chicken, about 3
tablespoons tomatoes, and 1 tablespoon of cheese.

1 1/2 ounces mozzarella cheese,

13. Bake for 15-20 minutes. Heat to 140 F or higher for at
least 15 seconds.

Nonstick Cooking Spray

14. Serve 1 piece, hot.

low-fat, shredded

Getting Kids Involved
Let kids ages 4 and up use
measuring spoons to add spices
to bowls. Let them taste and
smell different spices and guess
how they will make foods taste.
Kids can have fun adding
toppings onto flatbreads. Let
them choose their own toppings
as a way to try new vegetables.

Chef’s Hints
In steps 1 to 4, keep raw produce away from
chicken until chicken is fully cooked (raw
chicken can spread germs to raw produce).
Always use a clean cutting board when
preparing raw seafood, meat, or poultry.
In step 12, layer on other veggies like bell
peppers, broccoli, and zucchini. You can also
swap spinach for other (or more) types of
leafy greens. (Note: Large broccoli pieces
may cause choking. If you have a young child
in your home, make sure to cut broccoli into
small pieces no larger than half an inch.)

Recipe adapted from What’s Cooking? USDA Mixing Bowl.

Central and South America
(includes Mexico and Caribbean)

Activity: Al Alimón
Al Alimón is a circle game that children play in this region. This region includes
Central and South America, and the Caribbean. The Caribbean is made up of
island groups in the Caribbean Sea. The islands include the Bahamas, Cuba, the
Dominican Republic, Jamaica, U.S. Virgin Islands, Puerto Rico, among many others.
The main languages spoken in the region are Portuguese, Spanish, English, French,
and Dutch.

Local Foods of the Region
Did you know many vegetables and fruits were brought from Central
and South America to other parts of the world by explorers and vice
versa? This is how tomatoes and potatoes arrived in Italy and Ireland,
and peanuts made their way to Africa and Asia.
A popular food in Puerto Rico is plantains. Plantains which are similar
to bananas are originally from West Africa. In this region plantains are
cooked and eaten by themselves or as part of soups, stews or other
combination dishes.

Learning Goals
• Learn how foods are prepared and how foods fit into the five food groups;
• Increase children’s willingness to try new foods; and
• Understand why eating a variety of colorful vegetables and fruits is important.

Get Ready
Have fun learning new words in Spanish! Listen to the song in advance and practice
pronouncing the words out loud. Your enthusiasm for learning a new language will
help children develop an appreciation for different cultures.

The Activity: Al Alimón
Background
Al Alimón is a traditional children’s game from Puerto Rico. Children hold
hands and sing the song while walking in a circle. This game is a great way
to get up children up and moving on the playground or indoors as well.

Instructions
Materials: Space available for children to form a circle.
Step-By-Step Directions:
1.
2.
3.
4.
5.

Tell children to form a circle facing each other.
Explain that you will play a circle game from Puerto Rico called Al alimón.
Teach the children the song.
Practice singing the song and invite children to step to the beat as you sing.
Sing the song again, and have children hold hands and move in one direction (sideways) in a circle.
6. Sing the song again, this time changing
directions and walking the opposite way.
*You can repeat the first verse of the song found below or sing the entire song.
The lyrics for the whole song can be found in the appendix.

The Activity: Al Alimón
Lyrics in Spanish

Phonetic Pronunciation

In English

Al alimón, al alimón,
que se rompió la fuente

Ah lah lee-MOHN, ah lah lee-MOHN,
keh seh rohm-peeOH lah fooEHN-teh,

Let’s work together (2x),
the fountain broke down,

Al alimón, al alimón,
mandadla a componer

Ah lah lee-MOHN, ah lah lee-MOHN,
mahn-DAD-lah ah kohm-por-NEHR

Let’s work together (2x),
have it fixed,

Hurrí, hurrí, hurrá, la reina
va a pasar (2x)

Oo-RREE, oo-RREE, oo-RRAH, lah rehEE-nah vah ah pah-SAHR (2x).

Hip, hip, hooray, the queen
is passing by (2x)

To hear the melody of this song visit:
https://folkways.si.edu/a-la-limon/caribbean-childrens/music/track/smithsonian

Ideas for different
group sizes & space:
Divide children into small groups of
6-8. Create separate areas for each
small group to play.

Ideas for mixed-age groups:
Have older children learn the song and
teach it to younger children. Have
older children sing the verses and lead
the younger children sing the chorus.

Treasure Chest Find
Find the ingredients in Beef Picadillo on the poster (brown rice, green pepper, and
tomato). Tell children how this recipe provides the nutrients they need to grow healthy
and be active. The brown rice provides energy to play. Green peppers and tomatoes
have Vitamin A which is good for your eyes. Green pepper and tomato are eaten in other
regions too. Find green pepper and tomato in two other regions on the map.
To access the Foods Around the World poster visit: XXXXXXX

Beef Picadillo
with Brown Rice
Background
Picadillo is a stew that is popular in South America and the Caribbean. It is often
made with ground beef and tomatoes. This recipe mixes lean ground beef with
vegetables. Serve it over brown rice for a hearty, healthy family meal.

Preparation
10 Minutes

Cooking
40 Minutes

Serves
6

Nutrition Information:
Calories: 202
Total Fat: 6g
Saturated Fat: 2g

Fruits

Grains

Vegetables

Protein

Sodium: 174mg
Protein: 15g
Total Carbohydrate: 23g Calcium: 34mg
Dietary Fiber: 2g
Iron: 2mg

Serving Size
1/2 cup picadillo
over
1/4 cup rice

CACFP Meal Pattern Information
This recipe provides Vegetables, Grains, and Protein Foods. When cooking
with grains, try to make at least half your grains whole grains. CACFP
Crediting: 1 serving (1/2 cup picadillo over 1/4 cup rice) provides 1 1/2 oz
equivalent meat, 1/4 cup vegetable, and 1/2 oz equivalent grains.

Beef Picadillo with Brown Rice
Directions

Ingredients
1/2 cup brown rice, dry, longgrain, uncooked

1. Wash hands with soap and clean, running water
for at least 20 seconds.

1 cup water

2. Combine brown rice and water in a small pot.

12 ounces ground beef (at
least 90% lean), fresh or frozen

3. Heat on medium-high heat to a rolling boil. Cover
and reduce heat to medium. Cook until water is
absorbed, about 15-20 minutes. Stir once. Cover
and cook for 10 more minutes over low heat. Fluff
the rice with a fork.

1 1/4 cups onions, yellow,
peeled and diced
1 cup green bell peppers,
washed and diced

4. Heat a medium skillet on medium-high heat on
top of stove.

1 clove garlic, peeled and
minced

5. Brown ground beef (do not rinse), then drain.
Use a food thermometer to check that beef has
reached a temperature of 165 °F or higher for at
least 15 seconds.

1/3 cup tomatoes with juice,
canned, diced
1 cup tomato sauce, canned

6. Add onions, bell peppers, and garlic to ground
beef. Sauté on medium-high heat until onions and
bell peppers are soft. Stir often.

1/2 cup raisins, seedless,
unpacked

7. Add diced tomatoes with juice, tomato sauce,
raisins, oregano, and cumin. Bring to a boil and
remove from heat.

1/4 teaspoon oregano, dry
1/2 teaspoon cumin, ground
2 tablespoons cilantro leaves
(without stems), washed, dried,
and chopped (optional)

8. Serve 1/2 cup picadillo over 1/4 cup rice. Garnish
with 1 teaspoon cilantro (optional).

Chef’s Hints
Getting Kids Involved
Let kids ages 3 and up combine
brown rice and water in the pot
to see how rice is made.
Let kids ages 2 and up peel
the garlic cloves or tear cilantro
leaves from the stems. They
might enjoy the smell and taste!
Wash hands and cilantro first.

The brown rice used in step 2 is a whole grain that
is rich in fiber. You can try this dish with other whole
grains, too. Couscous, barley, bulgur wheat, and
quinoa are options.
In step 5, do not rinse or crowd meat. Crowding
may cause the juices to pool around the meat.
Pooling causes the juices to steam the meat rather
than brown it, making it less flavorful.
Be careful! Raisins can be a choking hazard. For
younger children, chop the raisins used in step 7
into smaller pieces that are no more than 1/2 inch.

Recipe adapted from UMass Extension.

Activity:
Paper Flowers and Fruits
Carnival is a big celebration that takes place in February
in many parts of the region. Carnival in Brazil, Mexico, and
Trinidad and Tobago are famous because they attract so
many participants and visitors. Carnival celebrations often
last many days and include parades, floats, music, and
dancing. Flowers and fruits are often used to decorate
costumes and floats.

Local Foods of the Region
Pineapple and papaya are fruits originally from this region
that are now popular all over the world.
Many floats are decorated with flowers and fruits that are in
season. In Ecuador, apples and pears are in season during
the month of February. These fruits are seen on floats and
costumes at the Festival of Fruit and Flowers.

Learning Goals
• Understand where foods come from.
• Increase favorable attitudes toward new fruits, vegetables, or whole grains.
• Increase willingness to try new foods.

Get Ready
Find photos of flowers and fruits to inspire children as they make their tissue paper flowers
and paper plate fruits. Prepare models of the flowers and the fruits in advance so children can
have an example to follow.

The Activity: Paper Flowers and Fruits
Background
Fruits and flowers add color and flavor to carnival festivities in Central and South
America, Mexico, and the Caribbean. Children will make flowers and fruits using tissue
paper and paper plates. You can use the activity to teach about the parts of the plant
we eat like the fruit, flower, leaves, roots, and stems.

Instructions
Materials: Different colored tissue paper, in
pieces around 6”x 6” inches (cut in advance),
pipe cleaners, pencils, and scissors
Step-by-Step Directions:
1. Layer 3-4 pieces of tissue paper one on top of
the other.
2. Poke two holes in the center of each bunch of
tissue paper.

Ideas for different
group sizes & space:
Have children work together in small groups
of 3 to 5 to make more elaborate flower arrangements, such as a wreath or garland. Use
children’s artwork to decorate your site.

3. Insert a pipe cleaner up one hole, bend it,
and then feed it down the other hole.
4. Pull the pipe cleaner so it is even. Then twist
the ends to make a stem.
5. Distribute paper plates.
6. Children can paint the paper plates to look
like slices of fruit such as the apple, orange,
kiwi, or watermelon. (See examples below)
7. Decorate your site with colorful tissue paper
flowers and paper plate fruits.

Ideas for mixed-age groups:
Invite older children to help younger children
make their flowers. Older children can assist in
helping to make the stem (steps 3 and 4).

Treasure Chest Find
Batata dulce, or sweet potato, is one of the main ingredients in this recipe. It is a root vegetable
native to this region. Show children the flower (broccoli), roots (sweet potato), stem (mushrooms),
fruit (apple), and leaves (spinach) on the poster.
To access the Foods Around the World poster visit: XXXXXXX

Baked Batatas
and Apples
Background
Batata dulce is a Spanish term for sweet potato. Sweet potatoes come from Central
and South America, Mexico, and the West Indies. They are now eaten in Asia, South
America, and the United States. Both kids and adults can enjoy this sweet side dish!

Preparation
7 Minutes

Cooking
40 Minutes

Serves
6

Nutrition Information:
Calories: 102
Total Fat: 3g
Saturated Fat: 0g

Sodium: 104mg
Protein: 1g
Total Carbohydrate: 21g Calcium: 19mg
Dietary Fiber: 2g
Iron: 0mg

Serving Size
1/2 cup

Fruits

Grains

Vegetables

Protein

CACFP Meal Pattern Information
This recipe provides Vegetables and Fruits. Vegetables and fruits are full of
nutrients and vitamins. CACFP Crediting: 1 serving (1/2 cup) provides 1/4 cup
vegetable and 1/4 cup fruit.

Baked Batatas and Apples
Directions

Ingredients

1. Preheat oven to 350 °F.

3 tablespoons brown
sugar, packed

2. Wash hands with soap and clean, running water
for at least 20 seconds.

1/2 teaspoon cinnamon,
ground

3. Lightly coat a medium baking dish (about 8” x 8”)
with nonstick cooking spray.

1/4 teaspoon salt, table

4. In a medium bowl, combine brown sugar,
cinnamon, and salt.

2 cups sweet potatoes,
washed, peeled, and
cubed

5. Toss sweet potatoes, apples, oil, and orange juice
in the cinnamon-sugar.

3 cups apples, washed,
peeled, cored, and cubed
(1/2 inch)

6. Place the sweet potato and apple mixture in the
baking dish.

1 tablespoon canola oil

7. Cover with foil and bake for 40 minutes, or
until sweet potatoes are tender. Use a food
thermometer to check that potatoes have reached
an internal temperature of 140 °F or higher for at
least 15 seconds.

1/4 cup orange juice
Nonstick cooking spray

8. Serve 1/2 cup.

Chef’s Hints
Getting Kids Involved
Start safe food habits early! Show kids ages 4
and up how to wash fruits and veggies under
running water. Then, show them how to clean
the skins with a vegetable scrub brush.
Kids can have fun tossing the sweet potatoes
and apples in the cinnamon-sugar. They can
also spread out the cubes in the bottom of the
baking dish. Make sure to wash hands first!

In step 4, add 1/2 cup
chopped nuts or 1
tablespoon grated orange
rind to the cinnamon-sugar
mixture to add flavor. (Note:
Nuts are a common allergen.
Leave out nuts if anyone is
allergic.)
Use other kinds of apples in
step 5 for a fun way for your
family to try new flavors.

Recipe adapted from UMass Extension.

Europe

(includes Italy, France, Hungary, and Mediterranean)

Activity:
Escargot Hopscotch
The region of Europe is surrounded by water on three sides: the Arctic Ocean
to the north, the Atlantic Ocean to the west, and the Mediterranean, Black,
and Caspian Seas to the south. Escargot (ESS-car-go) is a game children play
in France. Children in other parts of Europe play games that are similar to
Escargot. In Germany, children play a similar game called Hinkspiel. The same
game is known as Skola in Croatia.

Local Foods of the Region
Wheat and potatoes grow in this region. Grapes and olives
have been produced in the South of France, Italy, and Greece
for thousands of years. Many recipes feature seasonal
vegetables and fruits, meaning vegetables and fruits that only
grow at certain times of the year.

Learning Goals
• Learn how foods are prepared and how these traditional foods fit
into the five food groups.
• Increase children’s willingness to try new foods.
• Understand the importance of eating a variety of colorful
vegetables and fruits.

Get Ready
Make connections. Draw the course and become familiar with the rules in advance (p. 38).
The rules are similar to Hopscotch but in Escargot the course is a different shape. Before
beginning the game, ask children if they have played a game like Hopscotch or Escargot
before. Games are a playful way to show how people around the world are unique and also
similar to each other.

The Activity: Escargot Hopscotch
Background
Escargot (ESS-car-go) is French for snail and is both a popular food and a
game. Escargot is like the game of Hopscotch except that the “course”
is a spiral rather than a straight line. Children will hop around the spiral
“course.” This game promotes physical activity. You can use this game
and the recipe to teach how eating a variety of vegetables can help keep
the body healthy and strong.

Instructions
Materials:
Chalk or masking tape, play chips, bean bags, or tag stickers (for indoor use).
Step-by-Step Directions:
1. Draw the diagram like the image above.
2. You can choose the number of spaces you draw. It can be as small as 10 or as large as you
want.
3. Line children up to take turns. As children await their turn, have them count and jump along.
4. Each child begins their turn on square 1. Then they hop on one foot all the way to “home”
and back out.
5. If a player steps on a line or outside of the square they lose a turn. If they make it out
successfully, they can pick one square for their “house.” Then the player puts their initials in
that square (or use tag stickers if indoors).
6. The next person then has to skip (hop over) the squares that have initials written in them.
7. The game ends when all the spaces have been filled by the “houses.”

The Activity: Escargot Hopscotch

Ideas for different
group sizes & space:
Draw multiple Escargot hopscotch
diagrams for children to play in small
groups of 5-6. If playing indoors, you can
make the Escargot diagram with masking
tape or blue tape.

Ideas for mixed-age groups:
Allow young children to use both feet
to “hop” along. Older children can hop
over smaller squares or play more difficult
variations of the game.

Treasure Chest Find
To play this game, children must move and be active. Chicken ratatouille is a
meal that provides protein needed for strong muscles and a variety of colorful
vegetables full of vitamins and minerals that support a healthy body to feel your
best. Invite children to find different color vegetables from this region on the
poster? (Region 4 vegetables by color: red- tomato, purple- eggplant, greenzucchini, white-mushrooms)

To access the Foods Around the World poster visit: XXXXXXX

Chicken Ratatouille
Background
Ratatouille (rat-a-tooey) is a stew from the south of France. The name comes
from the French word touiller, meaning “to stir up.” When you cook this
modern version that uses chicken with traditional vegetables, you’ll see why!

Preparation
20 Minutes

Cooking
18 Minutes

Serves
6

Nutrition Information:
Calories: 101
Total Fat: 4g
Saturated Fat: 1g

Sodium: 185mg
Total Carbohydrate: 3g
Dietary Fiber: 1g

Protein: 13g
Calcium: 22mg
Iron: 1mg

Serving Size
3/8 cup

Fruits

Grains

Vegetables

Protein

CACFP Meal Pattern Information
This recipe provides Vegetables and Protein Foods. When making meals, it’s
important to remember that cooking foods in healthy ways is as important as
choosing healthy foods. CACFP Crediting: 1 serving (3/8 cup) provides 1 1/2
oz equivalent meat and 1/4 cup vegetable.

Chicken Ratatouille
Ingredients

Directions

1/4 tablespoon canola oil
12 1/2 ounces boneless, skinless chicken

1. Wash hands with soap and clean, running
water for at least 20 seconds.

1/4 cup zucchini, washed and diced (1/2

3. Add chicken and sauté on each side for about
3 minutes or until lightly browned.

breast, fresh or frozen, diced
inch)

2/3 cup eggplant, washed and diced (1/2
inch)

1/3 cup onions, yellow, peeled and diced
(1/4 inch)

1/4 cup green peppers, washed and diced
(1/4 inch)

3 tablespoons mushrooms, washed and
sliced

1/4 teaspoon salt, table
3/4 cup tomatoes, canned with juice, diced
1 clove garlic, peeled and minced (1/2
teaspoon)

1/2 tablespoon basil, dried
1/8 teaspoon black pepper, ground
1/2 teaspoon vinegar, balsamic
1/2 teaspoon lemon juice, fresh-squeezed
or bottled

1/2 tablespoon parsley, washed, dried, and

2. Heat oil on medium-high in a medium skillet.

4. Add zucchini, eggplant, onion, green pepper,
mushrooms, and salt. Cook for 5 more
minutes until onions are tender. Stir often.
5. Add tomatoes, garlic, basil, black pepper, and
balsamic vinegar. Bring to a boil.
6. Reduce heat to medium and simmer for 10
minutes, or until chicken is tender and juices
from the tomatoes and vinegar have reduced.
Stir often. Use a food thermometer to check
that chicken has reached a temperature of
165 °F or higher for at least 15 seconds.
7. Remove from heat. Stir in lemon juice and
parsley.
8. Serve hot (140 °F or higher). Or, divide into
sealed containers and place in a refrigerator
set to 40 °F or below (as indicated by an
appliance thermometer). Serve cold.
9. Serve 3/8 cup of stew (the recommended
portion for children ages 3 to 5 years).

minced

Getting Kids Involved

Chef’s Hints

Start food safe habits early! Show kids ages
4 and up how to wash vegetables under
running water and scrub skins. Kids can also
help dice the eggplant using a plastic knife.

Using lean chicken (like
boneless and skinless chicken
breasts) in step 3 can help lower
saturated fats. Look for skinless
options. Cut off any visible fat
before cooking.

Show kids ages 4 and up how to juice
lemons! Let them roll lemons on a flat
surface. Then, have an adult cut the lemons
in half. Let kids squeeze out the juice over
a bowl. Use a fork or spoon to dig out any
seeds that fall into the bowl.

This recipe can be served hot
or cold. Add any seasonal
vegetables you and your family
would like to try in step 4!

Recipe adapted from the Center of Nutrition Policy and Promotion Cultural
Recipes.

Activity:
May Day Dance

May Day celebrates the arrival of Spring. Many vegetables and fruits are
seasonal in Europe, meaning they grow at different times of the year.

Local Foods of the Region
Did you know there are many different types and shapes
of pasta noodles? There is spaghetti, manicotti, fettuccini,
linguini, vermicelli, and more. Though pasta is considered an
Italian food, it is likely a descendant of noodles. Noodles were
prepared and eaten in Asia thousands of years before pasta.
Asparagus, cauliflower, and rhubarb are in season in the Spring.

Learning Goals
• Understand where foods come from.
• Increase favorable attitudes toward new fruits, vegetables, or whole grains.
• Increase willingness to try new foods.

Get Ready
Prepare music to play in advance to get the children excited for the dance. If you have
access to the internet, find a short video of May Day Dance to show children how people
in Europe dance on May Day.

The Activity: May Day Dance
Background
The May Day Dance comes from the May Day celebrations that are popular in
parts of Europe. The May Day Dance may have originated around 2,000 years
ago in Roman Britain. It is believed soldiers danced around decorated trees to
honor the goddess Flora.

Instructions
Materials:
Four to five different color ribbons and a rod or stick (or any
rod-like object, i.e. broom).
Step-by-Step Directions:
1. Prepare the maypole by taping four different color ribbons
to a pole. Hold the maypole in place.
2. Give each child a ribbon to hold.
3. Practice walking around the maypole.
4. Invite each color to step foreard and step back one at a
time.
5. Tell all children to walk in one direction. Then, tell children
to turn around and walk in the other direction.
6. Explain that this is an example of how people in Europe
dance the May Day Dance on this celebration.

Ideas for different
group sizes & space:
Divide the group into smaller groups.
Have children take turns dancing around
the maypole.

Ideas for mixed-age groups:
Adjust the size of rod and group children
according to height. Invite older children
to choreograph steps for everyone to do
around the maypole.

Treasure Chest Find
Why do you think many cultures celebrate Spring? Tell children what vegetables and fruits are in
season. For example, in your area, eggplant, tomatoes, and zucchini may be in season in the summer.
Then, ask them to find seasonal vegetables and fruits on the poster. For information on seasonal foods,
visit: https://snaped.fns.usda.gov/seasonal-produce-guide.
To access the Foods Around the World poster visit: XXXXXXX

Easy Zucchini Lasagna
Background
Zucchini is also called green Italian squash. It is found in many Italian foods
like pizza, pasta, soups, and salads. Lasagna has been eaten in Italy since the
Middle Ages! This modern version is nutritious and delicious.

Preparation
20 Minutes

Cooking
1 Hour

Serves
6

Nutrition Information:
Calories: 101
Total Fat: 4g
Saturated Fat: 1g

Fruits

Vegetables

Grains

Protein

Sodium: 185mg
Total Carbohydrate: 3g
Dietary Fiber: 1g

Protein: 13g
Calcium: 22mg
Iron: 1mg

Serving Size
1 piece
(2” x 3 3/4”)

CACFP Meal Pattern Information
This recipe provides Vegetables, Grains, and Protein Foods. Frozen
vegetables without added sauces, gravies, butter, or creams are as healthy
as fresh vegetables. CACFP Crediting: 1 serving (1 piece) provides 1 oz
equivalent meat alternate, 1/2 cup vegetable, and 1/2 oz equivalent grains.

Easy Zucchini Lasagna
Ingredients
2 1/2 ounces (1/2 cup plus
2 tablespoons) mozzarella
cheese, low-fat, shredded
1 cup cottage cheese, fatfree
3 tablespoons tomato
paste, low-sodium
1 cup tomato sauce,
canned, low-sodium
1 teaspoon oregano, dried
1 teaspoon basil, dried
2 5/8 ounces (1/2 cup
plus 1 tablespoon) onions,
yellow, peeled and diced
2 cloves garlic, peeled and
minced (1 teaspoon)
1/4 teaspoon ground
black pepper
1 1/2 cups zucchini,
washed and thinly sliced
3 3/8 ounces (6 sheets)
lasagna noodles, dry
1 tablespoon parmesan
cheese, shredded
Nonstick cooking spray

Directions
1. Preheat oven to 350 °F.
2. Wash hands with soap and clean, running water for at
least 20 seconds.
3. Set 1/3 cup of mozzarella cheese aside.
4. Combine the rest of the mozzarella cheese, cottage
cheese, tomato paste, tomato sauce, oregano, basil,
onions, garlic, and black pepper in a small bowl to
make cheesy-tomato sauce.
5. Divide zucchini into two even parts (about 3/4 cup
each).
6. Lightly coat a medium baking dish (about 8” x 8”)
with nonstick cooking spray.
7. Spread 3 1/2 cups of cheesy-tomato sauce evenly
on bottom of the pan. Cover sauce with 3 sheets of
oven-ready lasagna noodles. Then, cover noodles
with 3 1/2 cups of zucchini slices. Then, repeat.
8. Top layers 1 and 2 with the rest of the cheesy-tomato
sauce (about 3 1/2 cups). Sprinkle on the rest of the
mozzarella cheese and parmesan cheese.
9. Cover tightly with foil. Bake until zucchini is tender,
about 30 minutes.
10. Remove foil. Bake uncovered until cheese starts to
brown, about 15 minutes. Use a food thermometer to
check that lasagna has reached a temperature of
140 °F or higher for at least 15 seconds.
11. Let lasagna stand 10 minutes before serving. Cut into
6 even pieces and serve.

Getting Kids Involved
Let kids ages 3 and up mix the
cheesy-tomato sauce. (Using
a large bowl can help keep
the sauce from getting on the
counter.)
Kids ages 3 and up can have fun
layering lasagna noodles, cheesy
tomato sauce, and zucchini slices.
Sprinkling the cheese on top is
another great task to get kids
involved. Make sure everyone
washes their hands first!

Chef’s Hints
In step 4, try adding other vegetables like
broccoli and spinach to this recipe. The
greener the better. (Note: Large broccoli
pieces may cause choking. If you have a
young child in your home, make sure to
cut broccoli into small pieces no larger
than half an inch.)
When choosing canned tomato sauce,
look for low-sodium or no-salt added
options. Wash the outside of the can
before opening.

Recipe adapted from National Institute of Health.

North America

(includes Native tribes and Southern cuisine)

Activity:
Three Sisters Storytime
North America is made up of the mountains in the west, the Great
Plains in the middle, Canadian land from the Great Lakes to the
Arctic Ocean, and the eastern region along the Atlantic Coast. North
America has a variety of climates too.

Local Foods of the Region
Native Americans grew over three hundred food
crops including walnuts, pecans, peanuts, cranberries,
tomatoes, sunflowers, wild rice, and peppers.
Today, apples and peaches grow well in places with
cooler temperatures and oranges grow well in places
with warmer temperatures. Other foods produced in
North America are corn, dairy, and wheat.

Learning Goals
• Understand where foods come from.
• Increase children’s willingness to try new foods.
• Understand why eating a variety of colorful vegetables and fruits is
important.

Planning Tip
Find images of a corn plant, squash plant, and bean plant in advance. Show children what
they look like and make connections to the story.

The Activity: Three Sisters Storytime
Background
The environment influences the beliefs and practices of Native Americans. Native
Americans in the eastern region harvested corn, squash, and beans. In many
traditional stories, the three plants are known as the Three Sisters. Children will
enjoy trying a new dish made with veggies from the story.

Instructions
Materials: Markers and paper
Step-By-Step Directions:
1. Tell the children the following story:
There was once a family with a mother, father, and three sisters. The sisters were
different but special in their own way. The eldest sister was tall and had long, shiny
hair. The youngest was short and muscular. The middle sister was average height and
very kind. They loved one another, but sometimes they argued and forget to do their
chores. One day, the parents needed the sisters help in the garden, but again, the
sisters argued. As the sisters argued, they turned into three plants. The eldest turned
into corn, the youngest turned in squash, and the middle sister turned into a bean
plant.*

*Story summary adapted from Northeastern State University Curriculum available at:
https://academics.nsuok.edu/Portals/39/Three%20Sisters%20Legend.pdf.

The Activity: Three Sisters Storytime
2. Give each child a piece of paper.
3. Have each child fold the paper in half, then fold it in three parts to make 6 sections.
4. Ask children to draw the three sisters in the top row.
5. Then show children the pictures of a corn plant, bean plant, and squash plant.
6. Invite children to draw corn, beans, and squash below the picture.
7. Ask: What do plants need to grow? Explain that plants need water, air, and sunlight
to grow.
8. Discuss: According to Native American traditions, the three sisters- corn, beans,
and squash grow best when they are planted together. Why? The corn plant grows
tall and helps the bean plant grow taller towards the sunlight. The squash plant has
leaves that protect the soil and help retain the water so all three plants can grow.

Ideas for different
group sizes & space:
Divide large groups into groups of 3. Teach
them the Three Sisters dance. One stands
tall, one pretzels themselves around their
“corn” sister, and one uses their arms to
mimic large squash leaves growing close to
the ground.

Ideas for mixed-age groups:
Invite older children to perform the story
for the class. Assign five children the roles:
mother, father, and three sisters. Have
the older children act out the story for the
group.

Treasure Chest Find
The Three Sisters are cooked together in many healthy dishes. Ask children to find the three
sisters on the poster: corn, squash, and beans. Remind children that the three ingredients when
eaten together can help children grow too. Corn provides fuel for your body, beans provide
protein and fiber, and squash provides vitamin A which helps your bones grow. Invite children to
find a match for corn, beans, and squash to see connections between regions on the poster.

To access the Foods Around the World poster visit: XXXXXXX

Great Garden Soup
Background
Some Native American groups like the Haudenosaunee (Iroquois) grew corn, beans, and
winter squash next to each other. These vegetables helped each other grow. They became
known as the “Three Sisters.” This recipe is great way to get many veggies in one meal.

Preparation
20 Minutes

Cooking
30 Minutes

Serves
6

Nutrition Information:
Calories: 120
Total Fat: 2g
Saturated Fat: 1g

Sodium: 214mg
Protein: 9g
Total Carbohydrate: 16g Calcium: 3mg
Dietary Fiber: 5g
Iron: 2mg

Serving Size
2/3 cup

Fruits

Vegetables

Grains

Protein

CACFP Meal Pattern Informaiton
This recipe provides Vegetables and Protein Foods. Vary your protein routine
by serving plant-based protein foods: nuts, seeds, peas, and beans, like the
kidney beans in this recipe. CACFP Crediting: 1 serving (2/3 cup) provides
Legume as Meat Alternate: 1 1/2 oz equivalent meat/meat alternate and 1/4
cup vegetable OR Legume as Vegetable: 1/4 oz meat and 1/2 cup vegetable.

Great Garden Soup
Ingredients

4 ounces beef (at least 90% lean), ground,
fresh or frozen
2/3 cup onions, yellow, peeled and diced
(1/4 inch)

2 cloves garlic, peeled and minced (1/2
1 tablespoon jalapeno pepper, washed,
seeded, and minced

2/3 cup butternut squash, washed, peeled,
and cubed (1/2 inch)

1/4 cup green beans, washed and cut into
1/2” pieces

3 tablespoons corn, frozen
1 tablespoon thyme, dried
1/4 cup summer squash, washed, peeled,
and diced (1/2 inch)

1/4 cup zucchini, washed, peeled, and
diced (1/2 inch)

11 ounces kidney beans, dry and cooked or
low-sodium canned

1/3 cup tomato sauce, canned
3/8 cup tomatoes with juice, canned, diced
1/4 cup water
Nonstick cooking spray

Let kids see, touch, and taste
veggies as they are added. It
may make them more likely to
eat them later!
Teach kids ages 4 and up
how to peel the squash and
zucchini. They can have fun
aiming peels at a bucket or
bag on the floor.

1. Wash hands with soap and clean,
running water for at least 20 seconds.
2. Coat a medium skillet with nonstick
cooking spray.
3. Heat the skillet on medium-high heat.

teaspoon)

Getting Kids Involved

Directions

4. Add ground beef and brown. Use a
food thermometer to check that beef
has reached a temperature of 165 °F
or higher for 15 seconds. Drain.
5. In a medium pot add browned beef,
onions, garlic, jalapeno peppers,
butternut squash, green beans, corn,
and thyme. Cook for 4-6 minutes on
medium-high heat. Stir occasionally
until onions and peppers are tender.
6. Add summer squash, zucchini, kidney
beans, tomato sauce, tomatoes with
juice, and water. Stir well. Bring to a
boil.
7. Reduce heat to medium and simmer
uncovered for 20 minutes. Vegetables
should be tender. Stir often.
8. Serve 2/3 cup.

Chef’s Hints
Rinsing raw meat can spread germs onto your cooking
surfaces. In step 4, cook ground meat without rinsing it.
Use a large pan so that it cooks evenly.
If using dry kidney beans in step 6, you can use the
“Quick-Soak Method” to save time. Boil 4 cups of water,
then add beans and boil for 2 minutes. Remove beans
from heat and allow to soak for 1 hour. Then, discard the
water and proceed with the rest of the recipe. If using
canned beans, clean the can before opening. Then, rinse
beans under running water to reduce the amount of
sodium in the beans.

Recipe adapted from Oneida Indian Nation’s Three Sisters Cookbook.

Activity:
Animal Life Collage
The people of North America share a multicultural
history. There are hundreds of Indigenous nations
across North America. In Alaska, the native
population is very diverse. Each Alaska Native
group has its own language and culture.

Local Foods of the Region
Fish and seafood are important foods for Native
Alaskans. These foods are abundant in the
waters in and around Alaska. The region’s five
species of salmon are an important food source.

Learning Goals
• Understand where foods come from.
• Learn how foods are prepared and how these traditional foods fit
into the five food groups.
• Increase children’s willingness to try new foods.

Get Ready
Show children images of salmon depicted on totem and other objects. These
images can be used to explain the importance of salmon in Native Alaskan culture.

Treasure Chest Find
You can talk about why eating protein foods is important for building muscles and ask, “what other
foods are protein foods?” (legumes and tofu)

To access the Foods Around the World poster visit: XXXXXXX

The Activity: Animal Life Collage
Background
Salmon is an important part of Native Alaskan culture and beliefs. Many native Alaskan
stories teach children to respect salmon in order to prevent illness or destruction in
the community. Children will make collages to learn about salmon life and caring for
the environment.

Instructions
Materials:
Construction paper or paper plates, blue crayons or paint, paper
cutouts of salmon (Appendix D, p. X), logs, trees, and gravel.
Prepare in advance: Cut brown rectangles for tree trunks and logs,
green triangles or circles for tree tops, and black, white, and gray in
different sizes (1”-2” pieces) to make gravel, salmon cutouts.
Step-by-Step Directions:
1. Give each child a sheet of construction paper or a paper plate
to serve as the background for their collage.
2. Instruct each child to color or paint the bottom half blue for the
stream.
3. Then, paste the brown rectangles and green triangles or circles
representing trees and logs along the stream.
4. After, paste gravel to the bottom of the stream.
5. Finally, paste the salmon cutouts and draw food for the salmon
in the stream.
6. Explain: Salmon need water, food, shelter (home), and
swimming space to live.
7. Ask: What do you think could happen to salmon if they no
longer have clean water or food, or shelter to live? What can
we do to protect salmon?
8. Explain: Caring for the environment is important to Native
Alaskans. Many traditional stories teach children this lesson.

Ideas for different
group sizes & space:
Divide children into small groups of
3-4. Have each child present a fact they
learned about salmon to the group.

Ideas for mixed-age groups:
Older children can draw the life cycle
of salmon- eggs, alevin, fry, smolt, adult
and spawners. Then, they can teach the
younger children what they learned.

Mini SalmonLoaves
Background
Salmon is a popular type of fish found in North America. Try these mini-loaves on a
bun, over a bed of lettuce, with eggs or a side of hash browns, with a dipping sauce
on the side, or just by themselves.

Preparation
20 Minutes

Cooking
15 Minutes

Serves
6

Nutrition Information:
Calories: 80
Total Fat: 3g
Saturated Fat: 1g

Sodium: 165mg
Total Carbohydrate: 2g
Dietary Fiber: 0g

Protein: 11g
Calcium: 24mg
Iron: 0mg

Serving Size
1 loaf

Fruits

Grains

Vegetables

Protein

CACFP Meal Pattern Information
This recipe provides Grains and Protein Foods. Seafood, like salmon, is
a protein food that contains key nutrients. CACFP Crediting: 1 serving (1
loaf, about 1 1/2 oz) provides 1 1/2 oz meat and 1/4 oz equivalent grains.

Mini Salmon Loaves
Ingredients

Directions

1 cup Alaska salmon,
canned, boneless,
skinless, drained

1. Preheat oven to 350 °F.

1 large egg

3. Place salmon in a medium bowl.

1 tablespoon milk,
fat-free
1 teaspoon onion,
dried, minced
1 teaspoon dill weed,
fresh, washed, and
chopped
1/2 teaspoon lemon
pepper seasoning
3 tablespoons
whole-wheat bread
crumbs

2. Wash hands with soap and clean, running water for at
least 20 seconds.
4. Break apart chunks of salmon. Use a fork or clean hands.
5. Crack egg into a medium bowl. Then, wash hands. Add
milk, onion, dill weed, lemon pepper, and bread crumbs.
Mix well.
6. Divide salmon mixture into 6 even portions (1 3/4 ounces
each).
7. Shape each portion into a mini-loaf, about 1/2 inch thick.
Place on a baking sheet.
8. Bake for 15 minutes. Use a food thermometer to check
that salmon loaves have reached a temperature of 160 °F
or higher for 15 seconds. Keep at 140 °F or higher until
serving.
9. Serve one mini-loaf.

Getting Kids Involved
Kids ages 4 and up can have fun breaking up
chunks of salmon with a plastic fork. Make sure
they wash hands before and after cooking with
raw fish!
Let kids ages 4 and up shape salmon into
round loaves. Help them place the mini-loaves
on a baking sheet with space in between. Kids
and adults should wash hands before and after
touching salmon.

Chef’s Hints
Caution! Salmon is a
common food allergen.
Do not serve Mini Salmon
Loaves if anyone in your
care is allergic.
In step 5, dried dill weed
can be used in place of
fresh. Just divide the
called for amount of
fresh dill weed in half (1/2
teaspoon).

Recipe adapted from National Institute of Health.

Closing Activities

Global Potluck
Invite older children, parents, and community leaders to bring a dish that represents their culture or
family history for a community-wide celebration at the school or site. This cultural event can bring the
community together to celebrate diversity and the cultural heritage of the children and families you
serve.

Festive Friday
Invite older children, parents, and community leaders to the school or site to teach others how to make
a recipe, play a game, or sing a song. This cultural event can help promote healthy eating and physical
activity. Festive Fridays can be scheduled to coincide with the major holidays children and their families
celebrate throughout the year. This way, providers can organize a festive Friday on different occasions
throughout the year.

III. Appendices

Appendix A: Index of Recipes

Region 3: Africa
Chicken and Veggie Couscous
Chickpeas and Tomatoes
Greens and Beans Soup
Veggie Mash Up

Page 64
Page 68
Page 70
Page 72

Region 5: Asia and Pacific Islands
(includes India and Middle East)
Baked Egg Rolls
Chicken Flatbread Pizza
Curry Vegetable
Easy Chicken and Egg Noodle Soup
Gingered Carrots
Pineapple Chicken
Noodles with Peanut Butter Sauce
Sautéed Tofu and Broccoli
Savory Rice Pilaf
Stir-Fry Pork
Tabbouleh
Veggie Stir-Fry with Ginger

Page 74
Page 76
Page 78
Page 80
Page 82
Page 84
Page 86
Page 90
Page 92
Page 94
Page 96
Page 98

Region 1: Central and South America
(includes Mexico and Caribbean)
Arroz Con Pollo
Baked Batatas and Apples
Baked Cod Ole
Beef Picadillo
Black Beans with Plantains
Quick Quesadilla
Red Pozole
Tropical Bean Salad

Page 100
Page 102
Page 104
Page 106
Page 108
Page 110
Page 112
Page 114

Region 4: Europe
(includes Italy, France, Hungary, and
Mediterranean)
Beef Goulash
Chicken Ratatouille
Easy Zucchini Lasagna
Italian Vegetable Medley
Mediterranean Tuna Salad
Spinach Egg Bake
Turkey Burgers with Tzatziki Sauce

Page 116
Page 118
Page 120
Page 122
Page 124
Page 126
Page 128

Region 2: North America
(includes Native tribes and Southern cuisine)
Collard Greens
Corn, Zucchini, Tomato Pie
Creamy Wild Rice
Great Garden Soup
Mini Salmon Loaves
Red Beans and Rice
Southern Black-Eyed Peas
Squash Casserole
Whipped Sweet Potatoes

Page 130
Page 132
Page 134
Page 136
Page 138
Page 140
Page 142
Page 144
Page 146

Appendix A: Chicken with Veggie Couscous

Background:
Couscous is great to use in dishes and meals where you might typically use rice or pasta. It is a staple
food commonly served in Morocco and North Africa, but it is also growing in popularity in France,
Spain, Portugal, Italy, and Greece. Traditionally couscous is cooked using a steamer. The basket is
placed on top of the main dish and it is allowed to absorb the flavors as it cooks producing a fluffy
flavorful side dish.

Nutrition Information:

Notes:

Calories: 166
Total fat: 6g
Saturated fat: 1g
Sodium: 120mg
Total Carbohydrate: 14g

• If chicken is frozen, defrost in the refrigerator.
Hold raw chicken at 40 °F or lower.

Dietary Fiber: 2g
Protein: 15g
Calcium: 29mg
Iron: 1mg

• Add hot chili sauce if desired. The addition
of hot chili sauce will increase the amount of
sodium in the recipe.

CACFP Crediting Information:

• Traditionally couscous is cooked over broth
and vegetables or water but for ease of
preparation in the CACFP the cooking
method was modified.

1 Drumstick, 1/3 cup vegetable mix, and 1/4 cup
couscous provides: 1 1/2 oz. equivalent meat, 1/4
cup vegetable, 1/2 oz equivalent grain.

• When taking temperature of raw chicken,
do not touch the bone as it is hotter than
the meat.

Appendix A: Chicken with Veggie Couscous
Directions (6 servings)

Directions (25-50 servings)

1. Coat a small skillet with nonstick cooking
spray. Heat the skillet on medium-high heat.

1. Coat a two extra-large skillets with nonstick
cooking spray. Heat the skillets on mediumhigh heat.

2. Brown chicken on all four sides, about 2-3
minutes per side.
3. Remove chicken from skillet, remove skin,
cover, and set aside.
4. In the same skillet used to brown the chicken,
heat oil on medium. Add coriander, cumin,
ginger, and cinnamon to the skillet and toast
them while stirring continuously, about 2
minutes.
5. Add carrots and onion to skillet, continue
cooking the vegetables and spices on
medium heat for an additional 3-4 minutes or
until the onions are tender, but not brown.
6. Add lemon juice, 1 cup chicken broth, and
olives to the skillet (reserve remaining chicken
broth to cook the couscous). Increase the heat
to medium-high. Bring to a boil.
7. Return the chicken legs to the skillet, and
return to a boil.
8. Reduce heat to medium-low. Cover and
simmer for about 20-25 minutes, until internal
temperature of chicken reaches 165 °F for at
least 15 seconds.
9. Prepare the couscous: Add chicken broth
to saucepan. Bring to a boil on mediumhigh heat on the stove. Stir in couscous and
remove from the heat. Cover and let stand for
10 minutes before serving.
10. Fluff couscous with a fork and gently stir in
the mint.
11. Serve one drumstick, 1/3 cup mixed
vegetables, and 1/4 cup couscous.

2. Brown chicken on all four sides, about 2-3
minutes per side.
3. Remove chicken from heat and place on a
sheet pan. Remove skin, cover, and set aside.
Preheat oven to 400 °F.
4. Roast vegetables: In a large bowl toss oil,
spices, carrots, and onions. Transfer to steam
table pan(s) (12” x 20” x 4”). Spread seasoned
vegetables in a single layer in the steam table
pan(s). For 25 servings, use 1 pan. For 50
servings, use 2 pans.
5. Roast uncovered in the oven until vegetables
start to become tender, about 20 minutes.
Remove from the oven. Do not turn oven off.
6. For 25 servings, mix lemon juice and 1 qt
chicken broth together in a medium stockpot.
For 50 servings, mix lemon juice and 2 qts
chicken broth together in a large stockpot.
Reserve remaining chicken broth to cook the
couscous.
7. Bring to a boil on medium-high heat,
continue boiling for 5 minutes to reduce a
small portion of the liquid. Remove from heat
and pour the liquid over the partially roasted
carrots and onions. Stir in olives.
8. Place 25 chicken legs in each steam table pan
with the vegetables and reduced liquid. Place
steam table pan(s) back into the 400 °F oven
and bake uncovered for 40-45 minutes. Heat
to 165 °F or higher for 15 seconds.
9. Prepare the couscous: Add chicken broth to
a saucepan. Bring to a boil on medium-high
heat on the stove. Stir in couscous and remove
from the heat. Cover and let stand for 15-20
minutes. When done, couscous will be soft.
10. Fluff couscous with a fork and gently stir in
the mint.
11. Serve one drumstick, 1/3 cup mixed
vegetables, and 1/4 cup couscous.

Appendix A: Chicken with Veggie Couscous
Ingredients
6 servings

Prep Time: 10 minutes Cook Time: 50 minutes

6 drumsticks Chicken drumsticks, with bone and skin, raw (about 3.7 oz each)
1 Tbsp Canola oil
1 tsp Coriander, dried, ground
1 tsp Cumin, dried, ground
1 tsp Ginger, dried, ground
1/2 tsp Cinnamon, dried, ground
1 1/8 cups Carrots, fresh, peeled, 1/2” diced
1 cup Onion, raw, 1/4” diced
1/4 cup Lemon juice, fresh squeezed, seeds removed or bottled
2 cups Chicken broth, low-sodium
1/4 cup Olives, black, ripe, canned, drained, sliced
1/2 cup Couscous, uncooked
1/2 Tbsp Mint leaves, fresh, chopped
Nonstick cooking spray

Appendix A: Chicken with Veggie Couscous
Ingredients
25 servings
Prep Time: 20 minutes
Cook Time: 1 hour 15 minutes

50 servings
Prep Time: 20 minutes
Cook Time: 1 hour 15 minutes

25 drumsticks (5 lbs 12 1/2 oz) Chicken
drumsticks, with bone and skin, raw (about
3.7 oz each)

50 drumsticks (11 lbs 5 oz) Chicken
drumsticks, with bone and skin, raw (about
3.7 oz each)

1/4 cup Canola oil

1/2 cup Canola oil

1 Tbsp 1 tsp Coriander, dried, ground

2 Tbsp 2 tsp Coriander, dried, ground

1 Tbsp 1 tsp Cumin, dried, ground

2 Tbsp 2 tsp Cumin, dried, ground

1 Tbsp 1 tsp Ginger, dried, ground

2 Tbsp 2 tsp Ginger, dried, ground

2 tsp Cinnamon, dried, ground

1 Tbsp 1 tsp Cinnamon, dried, ground

1 qt 3/4 cup (1 lb 5 oz ) Carrots, fresh,
peeled, 1/2” diced

2 qts 1 1/2 cups (2 lbs 10 oz) Carrots, fresh,
peeled, 1/2” diced

1 qt 1/4 cup (1 lb 1 oz) Onion, raw,
1/4” diced

2 qts 1/2 cups (2 lbs 2 oz) Onion, raw,
1/4” diced

1 cup Lemon juice, fresh squeezed, seeds
removed or bottled

2 cups Lemon juice, fresh squeezed, seeds
removed or bottled

2 qts (64 fl oz) Chicken broth,
low-sodium

4 qts (128 fl oz) Chicken broth,
low-sodium

1 cup (4 oz) Olives, black, ripe, canned,
drained, sliced

2 cups (8 oz) Olives, black, ripe, canned,
drained, sliced

2 cups (12 1/2 oz) Couscous, uncooked

1 qt (1 lb 9 oz) Couscous, uncooked

2 Tbsp (25 leaves) Mint leaves, fresh,
chopped

1/4 cup (50 leaves) Mint leaves, fresh,
chopped

Nonstick cooking spray

Source: Team Nutrition: Adapted from the National Heart, Lung, and Blood Institute

Appendix A: Chickpeas and Tomatoes
Directions:
1. Heat oil in a stockpot on medium-high
heat. Add onions and sauté until soft.
Do not brown. Add the garlic and ginger,
stir until fragrant.
2. Add the garbanzo beans (chickpeas),
tomatoes and juice, water, chili powder, and
cumin. Continue cooking on medium-high
heat and bring to a boil.
3. Reduce heat to medium and simmer
uncovered for 10 minutes for 6 servings or
20 minutes for 25 and 50 servings or until
there is only enough liquid to cover the
bottom of the pan. Heat to 140 °F or higher
for at least 15 seconds.

Background:
Chickpeas, a type of legume, are also known as
garbanzo beans. They are often used in recipes
from North Africa. This side dish is flavorful and
fun, but also mild enough for young kids.

Nutrition Information:
Calories: 120
Total fat: 3g
Saturated fat: 0g
Sodium: 183mg
Total Carbohydrate: 20g

Dietary Fiber: 5g
Protein: 5g
Calcium: 44mg
Iron: 1mg

CACFP Crediting Information:
1/2 cup provides Legume as Meat Alternate:
1 1/2 oz. equivalent meat alternate and
1/4 cup vegetable OR Legume as Vegetable
5/8 cup vegetable.

4. Serve 1/2 cup.

Notes:
• 1 lb. dry garbanzo beans (chickpeas) = about
2 1/2 cups dry or 6 1/4 cups cooked garbanzo
beans (chickpeas).
• Tips for Cooking Dry Beans: Once the beans
have been soaked, add 1 3/4 qt. water for
every lb. of dry beans. Boil gently with lid
tilted until tender, about 2 hours.
• Use cooked beans immediately.

Appendix A: Chickpeas and Tomatoes
Ingredients
6 servings

25 servings

50 servings

Prep Time: 5 minutes
Cook Time: 15 minutes

Prep Time: 5 minutes
Cook Time: 25 minutes

1 tsp Canola oil

1 Tbsp 1 tsp Canola oil

2 Tbsp 2 tsp Canola oil

1 1/4 cups Onion, fresh,
peeled, 1/4” diced

1 qt 1/4 cups (1 lb 7 oz)
Onion, fresh, peeled, 1/4”
diced

2 qts 2 ½ cups (2 lb 14
oz) Onion, fresh, peeled,
1/4” diced

4 cloves (2 tsp) Garlic,
fresh, minced

8 cloves (1 Tbsp 1 tsp)
Garlic, fresh, minced

2 tsp (1 tsp if using
ground ginger) Ginger,
fresh, grated

1 Tbs 1 tsp Ginger, fresh,
grated

2 cloves (1 tsp) Garlic,
fresh, minced
1/2 tsp (1/4 tsp if using
ground ginger) Ginger,
fresh, grated
2 1/2 cups Garbanzo
beans (chickpeas), canned,
drained, and rinsed or
garbanzo beans, dry,
cooked
3 cups Tomatoes with
juice, canned, low-sodium,
diced
1/4 cup Water
1/2 tsp Chili powder
1 1/2 tsp Cumin, ground

2 qts 2 1/2 cups (3 lbs
9 oz) Garbanzo beans
(chickpeas), canned,
drained, and rinsed or
garbanzo beans, dry,
cooked
3 cups 2 Tbsp (1 lb
10 oz) Tomatoes with juice,
canned, low-sodium, diced
1 cup Water
2 tsp Chili powder
2 Tbsp 1 tsp Cumin,
ground

1 gallon 1 qt 1 cup
(7 lbs 2 oz) Garbanzo
beans (chickpeas),
canned, drained, and
rinsed or garbanzo beans,
dry, cooked
1 qt 2 1/4 cups (3 lbs
4 oz) Tomatoes with juice,
canned, low-sodium, diced
2 cups Water
1 Tbsp 1 tsp Chili powder
1/4 cup 2 tsp Cumin,
ground

Source: Team Nutrition: Adapted from recipe provided by Learning Care Group

Appendix A: Greens and Beans Soup
Directions:
1. Heat oil in a stockpot on medium-high heat.
Add onions and sweet potatoes, sauté until
onions are soft. Do not brown.
2. Add garbanzo (chickpeas) beans and dried
spices. Continue cooking, stirring frequently,
for 1 minute or until seasonings have fully
coated the vegetables.
3. Add collard greens and cook for 1 minute, stir
frequently.
4. Add salsa and 1 cup of water. Bring to a boil.

Background:
This North African soup uses spices to recreate
flavors from faraway places. You can visit countries
like Morocco, Ethiopia, Egypt, and Tunisia in your
own home! This combo is a great chance for the
whole family to try something new.

Nutrition Information:
Calories: 134
Total fat: 4g
Saturated fat: 0g
Sodium: 375mg
Total Carbohydrate: 20g

Dietary Fiber: 6g
Protein: 6g
Calcium: 74mg
Iron: 1mg

CACFP Crediting Information:
2/3 cup provides Legume as Meat Alternate: 1
1/2 oz. equivalent meat alternate and 1/4 cup
vegetable OR Legume as Vegetable: 5/8 cup
vegetable

5. Reduce heat to medium and simmer covered
for 25-30 minutes or until soup has thickened
and sweet potatoes are tender. Check
frequently to make sure stew is not sticking
to the bottom of the pot. Add more water if
needed. Heat to 140 °F or higher for at least
15 seconds.
6. Serve 2/3 cup.

Notes:
• Tips for Cooking Dry Beans: Once the beans
have been soaked, add 1 3/4 qt. water for
every lb. of dry beans. Boil gently with lid
tilted until tender, about 2 hours.

Source: Team Nutrition: Adapted from
North African Gumbo recipe by Jorge Collazo,
New York City Schools

Appendix A: Greens and Beans Soup
Ingredients
6 servings

25 servings

50 servings

Prep Time: 20 minutes
Cook Time: 35 minutes

Prep Time: 20 minutes
Cook Time: 40 minutes

1 Tbsp Canola oil

1/4 cup Canola oil

1/2 cup Canola oil

1/2 cup Onions, fresh,
peeled, 1/4” diced

2 cups (8 oz) Onions,
fresh, peeled, 1/4” diced

1 qt (1 lb) Onions, fresh,
peeled, 1/4” diced

2/3 cup Sweet potatoes,
fresh, peeled, 1/2” diced

2 3/4 cups (12 1/2 oz)
Sweet potatoes, fresh,
peeled, 1/2” diced

1 qt 1 1/2 cups (1 lb 9
oz) Sweet potatoes, fresh,
peeled, 1/2” diced

2 qts 1 3/4 cups (3 lbs
9 oz) Garbanzo beans
(chickpeas), low sodium,
canned, drained, and
rinsed or dry and cooked

1 gallon 1 qt 1 cup (7
lbs 2 oz) Garbanzo beans
(chickpeas), low sodium,
canned, drained, and
rinsed or dry and cooked

2 tsp Paprika, dried,
ground

1 Tbsp 1 tsp Paprika,
dried, ground

2 tsp Cinnamon, dried,
ground

1 Tbsp 1 tsp Cinnamon,
dried, ground

2 tsp Ginger, dried,
ground

1 Tbsp 1 tsp Ginger,
dried, ground

2 tsp Cumin, dried, ground

1 Tbsp 1 tsp Cumin, dried,
ground

2 1/2 cup (14 oz)
Garbanzo beans
(chickpeas), low sodium,
canned, drained, and
rinsed or dry and cooked
1/2 tsp Paprika, dried,
ground
1/2 tsp Cinnamon, dried,
ground
1/2 tsp Ginger, dried,
ground
1/2 tsp Cumin, dried,
ground
1 tsp Thyme, dried,
ground

1 Tbsp 1 tsp Thyme,
dried, ground

1/2 tsp Salt, table

2 tsp Salt, table

1/4 tsp Black pepper,
ground

1 tsp Black pepper, ground

5 cups Collard greens, raw,
stems removed, chopped
into long thick strips
(chiffonade), packed

1 gallon 1 qt 1 cup (1 lb
2 3/4 oz) Collard greens,
raw, stems removed,
chopped into long thick
strips (chiffonade), packed

1/4 cup Salsa, tomato,
traditional (not chunky)

1 cup (9 oz) Salsa, tomato,
traditional (not chunky)

2 cups Water

2 qts 1/3 cup Water

2 Tbsp 2 tsp Thyme,
dried, ground
1 Tbsp 1 tsp Salt, table
2 tsp Black pepper, ground
2 gallons 2 qts 2 cups
(2 lbs 5 1/2 oz) Collard
greens, raw, stems
removed, chopped
into long thick strips
(chiffonade), packed
2 cups (1 lb 2 oz) Salsa,
tomato, traditional (not
chunky)
1 gallon 2/3 cup Water

Appendix A: Veggie Mash Up

Background:

Directions:

Irio is a dish from Kenya. It started as a meal
eaten by the Kikuyu people. It combines mashed
potatoes, corn, and green vegetables. These
ingredients are found in the United States. Try
this mash up today for a veggie-filled family meal.

1. Add the potatoes to a pot. Cover completely
with cold water. Bring to a boil on mediumhigh heat. Boil for 10 minutes.

Nutrition Information:
Calories: 58
Total fat: 1g
Saturated fat: 0g
Sodium: 150mg
Total Carbohydrate: 10g

Dietary Fiber: 2g
Protein: 2g
Calcium: 15mg
Iron: 0mg

CACFP Crediting Information:
1/4 cup (No. 16 scoop) provides 1/4 cup
vegetable.

2. Add the peas to the pot. Boil for another 5
minutes, or until potatoes are tender. Heat to
140° F for at least 15 seconds.
3. Turn stove off. Drain the water. Set aside
about 1/2 cup of water from pot.
4. Mash potatoes and peas with a potato
masher or mixer. Do not over mix. If mixture
is too dry, add saved water 1 tablespoon at a
time until it thins.
5. Heat oil in a medium sauté pan. Sauté garlic,
Swiss chard, corn, sage, onion powder, salt,
and pepper on medium-high heat. Sauté until
onions are tender and sage is toasted, about
5-7 minutes.
6. Stir the sautéed vegetables into the hot
potato-pea mash.
7. Serve 1/4 cup.

Appendix A: Veggie Mash Up
Ingredients
6 servings

25 servings

50 servings

Prep Time: 15 minutes
Cook Time: 20 minutes

Prep Time: 30 minutes
Cook Time: 20 minutes

2 cups Water

2 qts 1/3 cup Water

1 gallon 2/3 cups Water

1 1/4 cups (2 medium
potatoes) Yellow potatoes,
fresh, peeled, quartered

1 qt 1 1/4 cup (1 lb 13
oz) (6-7 medium potatoes)
Yellow potatoes, fresh,
peeled, quartered

2 qts 1/2 cups (3 lbs
10 oz) (12-13 medium
potatoes) Yellow potatoes,
fresh, peeled, quartered

2 3/4 cups (1 lb 1 oz)
Green peas, low-sodium,
canned, drained

1 qt 1 1/2 cups (2 lbs
2 oz) Green peas, lowsodium, canned, drained

2 Tbsp Canola oil

1/4 cup Canola oil

8 cloves (1 Tbsp 1 tsp)
Garlic, fresh, minced

16 cloves (2 Tbsp 2 tsp)
Garlic, fresh, minced

1 qt (4 oz) Swiss chard,
raw, chopped into long,
thin stripes (chiffonade),
packed

2 qts (8 oz) Swiss chard,
raw, chopped into long,
thin stripes (chiffonade),
packed

1 tsp Salt, table

1 1/3 cups (8 1/3 oz)
Corn, low-sodium, canned,
drained

2 2/3 cups (1 lb 2/3 oz)
Corn, low-sodium, canned,
drained

1/4 tsp Black pepper,
ground

1 Tbsp 1 tsp Sage, dry,
ground

2 Tbsp 2 tsp Sage, dry,
ground

1 tsp Onion powder

2 tsp Onion powder

1 tsp Salt, table

2 tsp Salt, table

1 tsp Black pepper, ground

2 tsp Black pepper, ground

2/3 cup Green peas, lowsodium, canned, drained
1/2 Tbsp Canola oil
2 cloves (1 tsp) Garlic,
fresh, minced
1 cup Swiss chard, raw,
chopped into long, thin
stripes (chiffonade), packed
1/3 cup Corn, low-sodium,
canned, drained
1/4 tsp Sage, dry, ground
1/4 tsp Onion powder

Source: Team Nutrition: Adapted from http://oldwayspt.org/recipes/
oldways-kenyan-vegetable-mashed-potatoes

Appendix A: Baked Egg Rolls
Directions:
1. Preheat oven to 425 °F.
2. Coat a skillet with nonstick cooking spray. Add
ground turkey, salt, pepper, and garlic powder.
Brown turkey on medium-high heat for about
8-10 minutes for 6 servings or 15-20 minutes
for 25 and 50 servings. Stir frequently. Heat to
165 °F or higher for at least 15 seconds. For
25 servings, use 2 extra-large skillets. For 50
servings, use 4 extra-large skillets.
3. Stir in cabbage and carrots. Lightly sauté for
2 minutes for 6 servings or 5 minutes for 25
and 50 servings. Remove from heat and cover.
Let cool for 20 minutes for 6 servings or 25
minutes for 25 and 50 servings.

Background:
This kid-friendly snack is fun to eat and make.
Dough is wrapped around a mixture of
lightly seasoned ground turkey, green cabbage,
and carrots.

4. Make egg wash by whisking together egg
and water.
5. Assemble egg rolls: Place 1/2 cup
turkey vegetable mixture on the center
of each wrapper.
6. Carefully roll each filled wrapper.

Nutrition Information:
Calories: 191
Total fat: 6g
Saturated fat: 1g
Sodium: 400mg
Total Carbohydrate: 19g

Dietary Fiber: 1g
Protein: 15g
Calcium: 47mg
Iron: 2mg

CACFP Crediting Information:
1 egg roll provides 1 1/2 oz. meat, 1/4 cup
vegetable, and 1 oz. equivalent grains.

7. Place egg rolls, seam side down, on a baking
sheet lined with parchment paper and lightly
coated with nonstick cooking spray.
8. Brush egg wash over the top and on all the
sides each egg roll.
9. Bake for 20 minutes. Heat to 140 °F for at
least 15 seconds.
10. Serve 1 egg roll.

Notes:
• If ground turkey is frozen, defrost in the
refrigerator. Hold at 40 °F or lower.

Appendix A: Baked Egg Rolls
Ingredients
6 servings

25 servings

50 servings

Prep Time: 20 minutes
Cook Time: 50 minutes

Prep Time: 35 minutes
Cook Time: 1 hour 5 minutes

13 oz Ground turkey, 93%

3 lbs 6 oz Ground

6 lbs 12 oz Ground

2 tsp Salt, table
2 tsp Black pepper,

1 Tbsp 1 tsp Salt, table
1 Tbsp 1 tsp Black

2 tsp Garlic powder
2 qts 2 1/2 cups (1 lb

1 Tbsp 1 tsp Garlic

lean, fresh or frozen, raw

1/2 tsp Salt, table
1/2 tsp Black pepper,
ground

1/2 tsp Garlic powder
2 1/2 cups Green
cabbage, shredded

2/3 cup Carrots, peeled,
shredded

1 Egg, fresh, large
1 tsp Water
6 Wonton wrappers
(1 oz each)

Nonstick cooking spray

turkey, 93% lean, fresh or
frozen, raw

ground

4 oz) Green cabbage,
shredded

2 3/4 cups (8 oz) Carrots,
peeled, shredded

2 Eggs, fresh, large
1 Tbsp 1 tsp Water
25 Wonton wrappers
(1 oz each)

Nonstick cooking spray

turkey, 93% lean, fresh or
frozen, raw

pepper, ground
powder

1 gallon 1 qt 1 cup (2

lbs 8 oz) Green cabbage,
shredded

1 qt 1 1/2 cups (1 lb)

Carrots, peeled, shredded

4 Eggs, fresh, large
2 Tbsp 2 tsp Water
50 Wonton wrappers
(1 oz each)

Nonstick cooking spray

Source: Team Nutrition: Adapted from recipe on Food.com

Appendix A: Chicken Flatbread Pizza
Directions:
1. Preheat oven to 350 °F.
2. In a small bowl combine turmeric, salt,
cumin, and cinnamon. Divide seasoning
mixture in half.
3. Coat chicken tenderloins with 1/2 of the
seasoning mixture from step 2.
4. Place chicken tenderloins on a baking sheet
lightly coated with nonstick cooking spray. For
25 servings, use 1 sheet pan (18” x 26” x 1”).
For 50 servings, use 2 sheet pans.

Background:
Flatbread varieties such as tortillas, pitas, and
focaccia have been popular for many years. The
newcomer is naan, which originated in India but
is also very popular in Asian and Middle Eastern
cuisine. Naan is a thick, double-layered flatbread
that can be served plain alongside curries, lentils,
and other dishes, stuffed with various fillings,
or topped with meats, vegetables, sauces, and
more, as shown in this recipe.

Nutrition Information:
Calories: 226
Total fat: 9g
Saturated fat: 3g
Sodium: 351mg
Total Carbohydrate: 20g

Dietary Fiber: 3g
Protein: 18g
Calcium: 69mg
Iron: 2mg

CACFP Crediting Information:
1 piece provides 1 1/2 oz. equivalent meat, 1/4
cup vegetable, and 1 1/2 oz. equivalent grains.

Notes:
• If chicken is frozen, defrost in the refrigerator..
Hold at 40 °F or lower.

5. Bake for 12-15 minutes. Heat to an internal
temperature of 165 °F or higher for at least
15 seconds.
6. Dice chicken into 1/2” pieces.
7. While chicken is baking, combine the
remaining seasoning mixture with the yogurt.
Set aside.
8. Heat oil on medium-high heat in a skillet.
For 25 servings, use 1 extra-large skillet. For
50 servings, use 2 extra-large skillets.
9. Sauté onions until tender, about 3-5 minutes for
6 servings or 5-7 minutes for 25 and 50 servings.
10. Add garlic and spinach and cook until spinach
is wilted, about 3 minutes for 6 servings or 5
minutes for 25 and 50 servings. Remove from
the heat.
11. Slice each flatbread into 3 even pieces.
12. Place flatbreads on a baking sheet coated
with nonstick cooking spray.
13. Spread 1/2 Tbsp of seasoned yogurt on each
piece of flatbread.
14. Top each piece with:
a. 1/4 cup cooked vegetables
b. 1 1/4 oz chicken
c. 2 2/3 Tbsp tomatoes
d. 1 Tbsp cheese
15. Bake for 15-20 minutes. Heat to 140 °F for at
least 15 seconds.
16. Serve 1 piece.

Appendix A: Chicken Flatbread Pizza
Ingredients
6 servings

25 servings

50 servings

Prep Time: 25 minutes
Cook Time: 40 minutes

Prep Time: 45 minutes
Cook Time: 45 minutes

1/2 tsp Turmeric, ground
1/4 tsp Salt, table
1/2 tsp Cumin, ground
1/4 tsp Cinnamon, ground
10 1/2 oz Chicken

2 tsp Turmeric, ground
1 tsp Salt, table
2 tsp Cumin, ground
1 tsp Cinnamon, ground
2 qts 3 cups (2 lb 12

1 Tbsp 1 tsp Turmeric,

tenderloins, boneless,
skinless, fresh or frozen,
raw (about 2 1/4 oz per
tenderloin)

3 Tbsp Greek yogurt,
plain, non-fat

2 tsp Canola oil
2/3 cup Onion, fresh,

peeled, 1/2” chopped

3 cloves (1 1/2 tsp) Garlic,
fresh, minced

oz) Chicken tenderloins,
boneless, skinless, fresh or
frozen, raw (about 2 1/4 oz
per tenderloin)

3/4 cup 1/2 Tbsp (6 1/4
oz) Greek yogurt, plain,
non-fat

2 Tbsp 2 tsp Canola oil
2 3/4 cups (10 oz)

Onion, fresh, peeled, 1/2”
chopped

ground

2 tsp Salt, table
1 Tbsp 1 tsp Cumin,
ground

2 tsp Cinnamon, ground
1 gallon 1 qt 2 cups (5 lbs
8 oz) Chicken tenderloins,
boneless, skinless, fresh or
frozen, raw (about 2 1/4 oz
per tenderloin)

1 1/2 cups 1 Tbsp (12 1/2
oz) Greek yogurt, plain,
non-fat

1/3 cup Canola oil
5 1/2 cups (1 lb 4 oz)

Onion, fresh, peeled, 1/2”
chopped

4 cups (4 oz) Spinach,

6 cloves (1 Tbsp) Garlic,

2 Whole-wheat flatbreads
1 cup Tomatoes, fresh,

1 gallon (1 lb) Spinach,

12 cloves (2 Tbsp) Garlic,

8 1/3 Whole-wheat

2 gallons (2 lbs) Spinach,

1 qt (1 lb 9 oz) Tomatoes,

16 2/3 Whole-wheat

6 1/4 oz Mozzarella,

2 qts (3 lbs 2 oz)

fresh, roughly chopped

1/4” diced

1 1/2 oz Mozzarella,
low-fat, shredded

Nonstick cooking spray

fresh, minced

fresh, roughly chopped
flatbreads

fresh, 1/4” diced

low-fat, shredded

Nonstick cooking spray

fresh, minced

fresh, roughly chopped
flatbreads

Tomatoes, fresh,
1/4” diced

12 1/2 oz Mozzarella,
low-fat, shredded

Nonstick cooking spray
Source: Adapted from recipe on mygourmetconnection

Appendix A: Curry Vegetables

Background:
Curry, which is identified by its golden-yellow color, is a mixture of spices, which can include coriander,
turmeric, cumin, ginger, and cloves. It is typically used to make a spiced sauce or gravy for vegetables,
stews or meats served in southern India. Try this recipe for a spicy twist on an everyday dish.

Nutrition Information:

Directions:

Calories: 27
Total fat: 0g
Saturated fat: 0g
Sodium: 123mg
Total Carbohydrate: 6g

1. Spray a skillet with nonstick cooking spray and
heat on medium heat.

Dietary Fiber: 1g
Protein: 1g
Calcium: 17mg
Iron: 0mg

CACFP Crediting Information:
1/4 cup (No. 16 scoop) provides 1/4 cup
vegetable.

2. Cook onions and potatoes until onions are
tender, about 5 minutes for 6 servings or 8
minutes for 25 and 50 servings. Stir frequently.
3. Stir in tomatoes and water. Increase heat to
medium-high. Cover and cook for 5 more
minutes for 6 servings or 8-10 minutes for 25
and 50 servings.
4. Remove lid and add green beans and
seasonings. Cook until liquid is no longer
pooling on the bottom of the pan and
potatoes are fork tender, about 5-7 minutes
for 6 servings or 8-10 minutes for 25 and 50
servings. Stir frequently. Heat to 140 °F or
higher for at least 15 seconds.
5. Serve 1/4 cup.

Appendix A: Curry Vegetables
Ingredients
6 servings

25 servings

50 servings

Prep Time: 10 minutes
Cook Time: 20 minutes

Prep Time: 20 minutes
Cook Time: 30 minutes

1/3 cup Onion, fresh,

1 1/3 cups (6 1/4 oz)

2 2/3 cups (12 1/2 oz)

2 cups (12 1/2 oz)

1 qt (1 lb 9 oz) White

1 1/3 cups (12 1/2 oz)

2 2/3 cups (1 lb 9oz)

1 cup Water
3 cups 2 Tbsp (12 1/2 oz)

2 cups Water
1 qt 2 1/4 cups (1 lb 9oz)

1 tsp Garlic powder
1 tsp Curry powder,

2 tsp Garlic powder
2 tsp Curry powder,

1 tsp Salt, table
Nonstick cooking spray

2 tsp Salt, table
Nonstick cooking spray

peeled, 1/2” chopped

1/2 cup White potatoes,

fresh, peeled, 1/4” cubed

1/3 cup Tomatoes,

canned, diced, drained

1/4 cup Water
3/4 cup Green beans,
frozen, cut

1/4 tsp Garlic powder
1/4 tsp Curry powder,
dry, ground

1/4 tsp Salt, table
Nonstick cooking spray

Onion, fresh, peeled,
1/2” chopped

White potatoes, fresh,
peeled, 1/4” cubed
Tomatoes, canned, diced,
drained

Green beans, frozen, cut

dry, ground

Onion, fresh, peeled,
1/2” chopped

potatoes, fresh, peeled,
1/4” cubed
Tomatoes, canned, diced,
drained

Green beans, frozen, cut

dry, ground

Source: Team Nutrition: Adapted from Texas CACFP Ethnic Recipes

Appendix A: Easy Chicken and Egg Noodle Soup
Directions:
1. Heat canola oil in a pot over medium-high heat.
2. Add onions and cook until onions are soft,
about 3 minutes for 6 servings or 5 minutes
for 25 and 50 servings.
3. Stir in ginger, garlic, salt, and pepper.
4. Cook for until ginger and garlic become
fragrant, about 1 minute for 6 servings or 3
minutes for 25 and 50 servings.

Background:
Add Asian flavors to a traditional chicken soup
using soy sauce, garlic, and ginger.

5. Add chicken, chicken broth, and soy sauce.
Bring to a boil and continue cooking on
medium-high heat, about 5-7 minutes for
servings or 15-17 minutes for 25 and 50
servings. Heat to 165 °F or higher for at least
15 seconds. Note: if using raw chicken see
notes.
6. Stir in noodles and cabbage. Cook for 4
minutes or until noodles are soft. Heat to 140
°F or higher for at least 15 seconds.

Nutrition Information:

7. Stir in spinach, green onions, and sesame oil.
Remove from heat.

Calories: 194
Total fat: 7g
Saturated fat: 2g
Sodium: 402mg
Total Carbohydrate: 15g

Notes:

Dietary Fiber: 2g
Protein: 18g
Calcium: 55mg
Iron: 2mg

CACFP Crediting Information:
1 1/4 cups provides 1 1/2 oz. equivalent meat, 1/4
cup vegetable, and 1/2 oz. equivalent grains.

8. Serve 1 1/4 cups.

• For a lower cost option, cook raw chicken
breast to 165 °F and cut into 1/2” diced
pieces. For 6 servings use 12 3/4 oz., for
25 servings use 3 lbs. 4 3/4 oz. and for 50
servings use 6 lbs. 9 1/2 oz.
• If chicken is frozen, defrost in the refrigerator.
Hold at 40 °F or lower.
• If serving younger children, chop spinach.
• Spaghetti noodles may be substituted for
the Asian egg noodles however cooking time
will vary.

Appendix A: Easy Chicken and Egg Noodle Soup
Ingredients
6 servings

25 servings

50 servings

Prep Time: 10 minutes
Cook Time: 15 minutes

Prep Time: 20 minutes
Cook Time: 30 minutes

2 tsp Canola oil
1 cup Onions, fresh,

2 Tbsp 2 tsp Canola oil
1 qt 1/4 cup (1 lb 1 oz)

1/3 cup Canola oil
2 qts 1/2 cup (2 lbs 2 oz)

1 Tbsp 1 tsp (or 2 tsp

2 Tbsp 2 tsp (or 1 Tbsp 1

4 cloves (2 tsp) Garlic,

8 cloves (1 Tbsp 1 tsp)

1 tsp Salt, table
2 tsp Black pepper, ground
2 qts 1 2/3 cups (2 lbs 6

2 tsp Salt, table
1 Tbsp 1 tsp Black

peeled, 1/4” diced

1/ 2 tsp (or 1 tsp grated)
Ginger, fresh, ground

1 clove (1/2 tsp) Garlic,
fresh, minced

1/4 tsp Salt, table
1/2 tsp Black pepper,
ground

9 1/4 oz Chicken breast,

boneless, skinless, cooked,
1/2” diced

5 cups Chicken broth,
low-sodium

2 Tbsp Soy sauce,
low-sodium

3 oz Stir-fry/Chinese

egg noodles, enriched,
uncooked

1 1/2 cups Cabbage,
fresh, shredded

1 qt Spinach, fresh,

baby spinach leaves,
whole, packed

1/4 cup Green onion with
tops, fresh, chopped

1/2 tsp Sesame oil

Onions, fresh, peeled,
1/4” diced
grated) Ginger, fresh,
ground
fresh, minced

1/2 oz) Chicken breast,
boneless, skinless, cooked,
1/2” diced

1 gallon 1 qt 1 cup

(168 fl oz) Chicken broth,
low-sodium

1/2 cup Soy sauce,
low-sodium

12 1/2 oz Stir-fry/Chinese
egg noodles, enriched,
uncooked

1 qt 2 1/4 cups (12

1/2 oz) Cabbage, fresh,
shredded

Onions, fresh, peeled,
1/4” diced

tsp grated) Ginger, fresh,
ground
Garlic, fresh, minced

pepper, ground

1 gallon 3 1/3 cups (4

lbs 13 oz) Chicken breast,
boneless, skinless, cooked,
1/2” diced

2 gallons 2 qts 2 cups

(336 fl oz) Chicken broth,
low-sodium

1 cup Soy sauce,
low-sodium

1 lb 9 oz Stir-fry/Chinese
egg noodles, enriched,
uncooked

3 qts 1/2 cup (1 lb 9 oz)

Cabbage, fresh, shredded

1 gallon (1 lb 1 oz) Spinach,

2 gallons (2 lbs 2 oz)

2/3 cups (2 oz) Green onion

1 1/4 cups (4 oz) Green

fresh, baby spinach leaves,
whole, packed
with tops, fresh, chopped

2 tsp Sesame oil

Spinach, fresh, baby spinach
leaves, whole, packed
onion with tops, fresh,
chopped

1 Tbsp 1 tsp Sesame oil

Source: Team Nutrition: Adapted from recipe on Food.com
Link: https://whatscooking.fns.usda.gov/recipes/child-nutrition-cnp/easy-chicken-and-egg-noodle-soup

Appendix A: Gingered Carrots

Background:

Directions:

Ginger, also known as ginger root, is a popular
spice used in traditional Chinese cooking. It can
be found in soups, stews, marinades, and stirfried dishes. If you want to experience the full,
bold flavor of ginger, mince or grate it. For a
lighter flavor, cut the ginger into long slivers.

1. Add about 1-2 inches of water to a small
stockpot with a steamer basket or a double
boiler. Bring water to a rolling boil.

Nutrition Information:
Calories: 23
Total fat: 1g
Saturated fat: 0g
Sodium: 104mg
Total Carbohydrate: 3g

Dietary Fiber: 1g
Protein: 1g
Calcium: 16mg
Iron: 0mg

2. Add carrots to the steamer basket or double
boiler and cook until carrots are tender, but
not mushy, about 9-10 minutes. Heat to 140 °F
or higher for at least 15 seconds.
3. Prepare ginger glaze while carrots are
cooking by combining the remaining
ingredients in a medium mixing bowl. Pour
hot steamed carrots into the ginger glaze and
stir until honey and margarine melt.
4. Serve 1/4 cup.

Notes:
CACFP Crediting Information:
1/4 cup provides 1/4 cup vegetable.

• Honey should not be given to or used in
foods for children under 1 year of age, as it
may contain botulism spores which can cause
infant botulism. This is a serious type of
food-related illness that can make a baby
very sick.

Appendix A: Gingered Carrots
Ingredients
6 servings

25 servings

50 servings

Prep Time: 5 minutes
Cook Time: 7 minutes

Prep Time: 5 minutes
Cook Time: 11 minutes

2 cups Water
2 cups Carrots, fresh,

4 cups (32 fl oz) Water
2 qts 1 cup (2 lbs

4 cups (32 fl oz) Water
1 gallon 2 cups (5 lbs

1/4 cup Honey
1 Tbsp 1 tsp Lemon juice,

1/2 cup Honey
2 Tbsp 2 tsp Lemon juice,

1 tsp Margarine, unsalted,

1 Tbsp 1 tsp Parsley, dried

2 Tbsp 2 tsp Parsley, dried

1/2 tsp Ginger, fresh,

1 Tbsp 1 tsp Margarine,

2 Tbsp 2 tsp Margarine,

1/8 tsp Salt, table

2 tsp Ginger, fresh, grated
1/2 tsp Salt, table

1 Tbsp 1 tsp Ginger, fresh,

peeled, sliced diagonally

1 Tbsp Honey
1 tsp Lemon juice, fresh

squeezed, seeds removed
or lemon juice, bottled

1 tsp Parsley, dried
(optional)

trans-fat free
grated

9 1/2 oz) Carrots, fresh,
peeled, sliced diagonally

fresh squeezed, seeds
removed or lemon juice,
bottled
(optional)

unsalted, trans-fat free

3 oz) Carrots, fresh,
peeled, sliced diagonally

fresh squeezed, seeds
removed or lemon juice,
bottled
(optional)

unsalted, trans-fat free
grated

1 tsp Salt, table

Source: Team Nutrition: Adapted from a recipe in the Standardized Ethnic Recipes for Child-Care
Centers and Family Day Homes Cookbook.

Appendix A: Pineapple Chicken
2. Marinate chicken for 1 hour.
3. Combine brown rice and water in a pot. For 6
servings, use 1 cup of water. For 25 servings,
use 1 qt of water. For 50 servings, use 2 qts of
water. Save the remaining water for step 11.
4. Heat on medium-high heat to a rolling boil.
5. Cover and reduce heat to low for 6 servings
or medium for 25 and 50 servings. Cook
until water is absorbed, about 25 minutes
for 6 servings or 30-40 minutes for 25 and 50
servings. Cover and cook for an additional 10
minutes over low heat for 25 and 50 servings.
Fluff the rice gently with a fork.

Background:
Full of sweet pineapple and succulent bites of
chicken, this dish is similar in flavor to Sweet and
Sour Pork.

6. Heat half of the oil on medium-high heat in a
pot. Save remaining oil.
7. Sauté green onions and celery until celery
begins to cook, but stays crunchy, al dente,
about 3-5 minutes for 6 servings or 5-7
minutes for 25 and 50 servings. Stir frequently.

Nutrition Information:

8. Remove vegetables and set aside.

Calories: 204
Total fat: 8g
Saturated fat: 1g
Sodium: 354mg
Total Carbohydrate: 19g

10. Add chicken, marinade and pineapples with
juice to pot. Continue cooking on mediumhigh heat and bring to a boil, about 5-7
minutes for 6 servings or 7-10 minutes for 25
and 50 servings. Stir frequently. Heat to 165 °F
or higher for at least 15 seconds.

Dietary Fiber: 1g
Protein: 14g
Calcium: 20mg
Iron: 1mg

Notes:

9. Add remaining oil to the pot.

11. Make cornstarch mixture: In a small bowl
whisk remaining water together with sugar
and cornstarch until smooth.

• If chicken is frozen, defrost in the refrigerator.
Hold at 40 °F or lower.

12. Stir cornstarch mixture into the chicken and
pineapple. Bring to a boil. Reduce heat and
cook until sauce is nectar thick, about 3-5
minutes for 6 servings or 5 minutes for 25 and
50 servings. Stir frequently. Add water if too
thick.

Directions:

13. Stir celery and green onions into pineapple
chicken mixture and cook for 1 minute for 6
servings or 5 minutes for 25 and 50 servings.

1. Make marinade: In a bowl or plastic bag, stir
together water, salt, pepper, and soy sauce.
For 6 servings, use 2 Tbsp of water, for 25
servings, use 1/2 cup of water, for 50 servings
use 1 cup of water.

14. Serve 2/3 cup pineapple chicken over 1/4 cup
cooked rice.

Appendix A: Pineapple Chicken
CACFP Crediting Information:
2/3 cup pineapple chicken and 1/4 cup cooked rice provides 1 1/2 oz. equivalent meat, 1/8 cup
vegetable, 1/4 cup fruit, and 1/2 oz equivalent grains.

Ingredients
6 servings

25 servings

50 servings

Prep Time: 1 hour 5 minutes
Cook Time: 45 minutes

Prep Time: 1 hour 20 minutes
Cook Time: 1 hour 10 minutes

1 1/2 cups Water
1/4 tsp Salt, table
1/4 tsp Black pepper,

1 qt 2 1/2 cups Water
1 tsp Salt, table
1 tsp Black pepper, ground
1/2 cup Soy sauce,

3 qts 1 cup Water
2 tsp Salt, table
2 tsp Black pepper, ground
1 cup Soy sauce,

2 lbs 6 1/2 oz Chicken

4 lbs 13 oz Chicken breast,

2 cups (12 1/2 oz) Brown

1 qt (1 lb 9 oz) Brown rice,

1/2 cup Canola oil
2 qt 1/3 cups (12 1/2 oz)

1 cup Canola oil
1 gallon 2/3 cup

1 cup Celery, fresh,

1 qt (1 lb 2 3/4 oz)

2 qts (2 lbs 5 1/2 oz)

2 cups Pineapple

2 qts 1/3 cup (4 lbs

1 gallon 2/3 cup (9 lbs

4 tsp Sugar, granulated
4 tsp Cornstarch

1/3 cup Sugar, granulated
1/3 cup Cornstarch

2/3 cup Sugar, granulated
2/3 cup Cornstarch

ground

2 Tbsp Soy sauce,
low-sodium

9 1/4 oz Chicken breast,

boneless, skinless, cooked,
1/2” diced

1/2 cup Brown rice,

long-grain, uncooked

2 Tbsp Canola oil
2 cups Green onions with
tops, fresh, thinly sliced
1/4” diced

with juice, canned,
crushed, packed in
juice or light syrup

low-sodium

breast, boneless, skinless,
cooked, 1/2” diced
rice, long-grain, uncooked

Green onions with tops,
fresh, thinly sliced

Celery, fresh, 1/4” diced
11 oz) Pineapple with juice,
canned, crushed, packed in
juice or light syrup

low-sodium

boneless, skinless, cooked,
1/2” diced
long-grain, uncooked

(1 lb 9 oz) Green onions
with tops, fresh, thinly sliced
Celery, fresh, 1/4” diced
6 oz) Pineapple with juice,
canned, crushed, packed in
juice or light syrup

Source: Team Nutrition; Adapted from Cooks.com
Link: https://whatscooking.fns.usda.gov/recipes/child-nutrition-cnp/mini-salmon-loaves

Appendix A: Noodles with Peanut Butter Sauce

Background:
Peanut butter sauce, also called satay sauce, is commonly served in Indonesia, Malaysia, Thailand,
Vietnam, China, and Africa to add flavor to grilled meats and noodles.

Nutrition Information:
Calories: 175
Total fat: 6g
Saturated fat: 1g
Sodium: 320mg
Total Carbohydrate: 19g

Dietary Fiber: 3g
Protein: 14g
Calcium: 2mg
Iron: 0mg

CACFP Crediting Information:
3/4 cup provides 1 1/2 oz. equivalent meat, 1/4
cup vegetable, and 1/2 oz. equivalent grains.

Notes:
• Add a variety of frozen stir-fry vegetables such as snow peas, carrots, and onions
• Large broccoli pieces may be a choking hazard, for younger children, chop broccoli into smaller pieces

Appendix A: Noodles with Peanut Butter Sauce
Directions
1. Heat water to a rolling boil.
2. Break spaghetti noodles in half. Slowly add
noodles to boiling water. Stir constantly until
water returns to a boil. Cook about 8 minutes
or until al dente. Stir occasionally. Do not
overcook. Drain well.
3. Coat skillet with nonstick cooking spray.
For 6 servings, use a medium skillet. For 25
servings, use 2 extra-large skillets. For 50
servings, use 4 extra-large skillets.
4. Heat the skillet on medium-high heat. Brown
all sides of diced chicken on medium-high
heat for 8-10 minutes for 6 servings or 10-15
minutes for 25 and 50 servings.
5. Add thawed and drained broccoli to the
skillet and cook until internal temperature of
diced chicken reaches 165 °F and broccoli is
tender, but not mushy, about 10 minutes for 6
servings or 15 minutes for 25 and 50 servings.
6. Prepare Sauce: In a microwavable bowl,
combine peanut butter, warm water (2 tbsp
for 6 servings, 1/2 cup for 25 servings, 1 cup
for 50 servings), soy sauce, cider vinegar,
sugar, ginger, garlic, and red pepper flakes.
7. Microwave sauce for 30 seconds for 6
servings, 1 minute for 25 servings, 2 minutes
for 50 servings; remove from the microwave,
whisk sauce and microwave for 30 more
seconds for 6 servings, 1 more minute for
25 servings, 2 more minutes for 50 servings,
whisk again. (Note: Sauce will look stringy.)
8. In a small bowl, whisk remaining warm water
with cornstarch to make a slurry (thin paste).
Be sure cornstarch is fully dissolved in the
water before adding the slurry to the sauce.

9. Slowly whisk slurry into the peanut butter
sauce until fully combined. Microwave until
thick, about 30 seconds for 6 servings or 2
minutes for 25 and 50 servings. Whisk until
sauce is a smooth-thick consistency.
10. In a large bowl, toss peanut sauce, chicken,
broccoli, and noodles. Garnish each serving
with 1 teaspoon of green onions, 1 teaspoon
of cilantro, and one lime wedge (optional).
(Note: For younger children, squeeze lime
juice onto the dish and serve without the
lime wedge.)
11. Serve 3/4 cup. Serve hot or cold.

Source: Team Nutrition; Adapted from Cooks.com

Appendix A: Noodles with Peanut Butter Sauce
Ingredients
6 servings

Prep Time: 10 minutes Cook Time: 30 minutes

1 cup 3 Tbsp Water
3 oz Spaghetti noodles, whole grain-rich, uncooked
11 oz Chicken breast, boneless, skinless, fresh or frozen, raw, 1/2” diced
3 cups Broccoli, frozen, cut
3 Tbsp Peanut butter, smooth
3 Tbsp Soy sauce, low-sodium
1 Tbsp Cider vinegar
1 Tbsp Sugar, granulated
1/2 tsp Ginger, fresh, grated
1 clove (1/2 tsp) Garlic, fresh, minced
1/8 tsp Red pepper flakes
1 tsp Cornstarch
2 Tbsp Green onion with tops, fresh, chopped (optional)
2 Tbsp Cilantro, fresh, chopped (optional)
6 Lime wedges, fresh (optional)
Nonstick cooking spray

Appendix A: Noodles with Peanut Butter Sauce
Ingredients
25 servings

50 servings

Prep Time: 20 minutes
Cook Time: 35 minutes

1 qt 3/4 cup (38 fl oz) Water
12 1/2 oz (12 1/2 oz) Spaghetti noodles,

2 qts 1 1/2 cup (76 fl oz) Water
1 lb 9 oz Spaghetti noodles, whole

2 lbs 13 1/2 oz Chicken breast, boneless,

5 lbs 11 oz Chicken breast, boneless,

3 qts 1/2 cup (2 lbs 10 oz)

1 gallon 2 qts 1 cup (5 lbs 4 oz)

3/4 cup (6 1/4 oz) Peanut butter, smooth
3/4 cup Soy sauce, low-sodium
1/4 cup Cider vinegar
1/4 cup Sugar, granulated
2 tsp Ginger, fresh, grated
4 cloves (2 tsp) Garlic, fresh, minced
1/2 tsp Red pepper flakes
1 Tbsp 1 tsp Cornstarch
1/2 cup (2 oz) Green onion with tops,

1 1/2 cups (12 1/2 oz) Peanut butter, smooth
1 1/2 cups Soy sauce, low-sodium
1/2 cup Cider vinegar
1/2 cup Sugar, granulated
1 Tbsp 1 tsp Ginger, fresh, grated
8 cloves (1 Tbsp 1 tsp) Garlic, fresh, minced
1 tsp Red pepper flakes
2 Tbsp 2 tsp Cornstarch
1 cup (4 oz) Green onion with tops,

1/2 cup (2 oz) Cilantro, fresh,

1 cup (4 oz) Cilantro, fresh, chopped

25 Lime wedges, fresh (optional)
Nonstick cooking spray

50 Lime wedges, fresh (optional)
Nonstick cooking spray

whole grain-rich, uncooked

skinless, fresh or frozen, raw, 1/2” diced
Broccoli, frozen, cut

fresh, chopped (optional)
chopped (optional)

grain-rich, uncooked

skinless, fresh or frozen, raw, 1/2” diced
Broccoli, frozen, cut

fresh, chopped (optional)
(optional)

Appendix A: Sautéed Tofu and Broccoli
Directions:
1. Heat water to a rolling boil.
2. Break spaghetti noodles in half. Slowly add
noodles to boiling water. Stir constantly until
water returns to a boil. Cook about 8 minutes
or until al dente. Stir occasionally. Do not
overcook. Drain well
3. Place tofu between two plates or between the
bottom, flat surface of two pans. Apply slight
pressure to squeeze out some of the liquid
from the tofu.
4. Cut tofu into 1/2” cubes.
5. Make sauce: In a bowl, combine soy sauce,
sesame oil, brown sugar, garlic, ginger root,
and red pepper flakes.

Background:
Tofu takes on a savory and sweet blend of flavors
in this Asian-inspired recipe.

Nutrition Information:
Calories: 190
Total fat: 7g
Saturated fat: 1g
Sodium: 328mg
Total Carbohydrate: 20g

Dietary Fiber: 4g
Protein: 15g
Calcium: 175mg
Iron: 3mg

CACFP Crediting Information:
1 cup provides 1 1/2 oz. equivalent meat
alternate, 1/4 cup vegetable, and 1/2 oz.
equivalent grains.

Notes:
• Large broccoli pieces may be a choking
hazard, for younger children, chop broccoli
into smaller pieces.

6. Place tofu in a large bowl. Pour sauce over
tofu. Carefully turn tofu several times to coat
well. Set aside.
7. Heat canola oil in a large nonstick skillet. For
25 servings, use 2 extra-large skillets. For 50
servings, use 4 extra-large skillets.
8. Add broccoli and sauté until broccoli turns
bright green and becomes tender and crispy,
about 3 minutes for 6 servings or 5 minutes
for 25 and 50 servings.
9. Remove broccoli from the pan and set aside.
10. Place tofu and sauce in skillet on mediumhigh heat and cook until browned, about
5 minutes on each side for 6 servings or 10
minutes on each side for 25 and 50 servings.
Turn gently.
11. Gently stir in broccoli and continue cooking.
Heat to140 °F for at least 15 seconds.
12. Remove from heat, add sesame seeds, and
stir gently.
13. Serve 1 cup.

Appendix A: Sautéed Tofu and Broccoli
Ingredients
6 servings

25 servings

50 servings

Prep Time: 10 minutes
Cook Time: 16 minutes

Prep Time: 25 minutes
Cook Time: 25 minutes

1 cup Water
3 oz Spaghetti noodles,

1 qt (32 fl oz) Water
12 1/2 oz Spaghetti

2 qts (64 fl oz) Water
1 lb 9 oz Spaghetti

5 lbs 4 oz Tofu, firm,

10 lbs 8 oz Tofu, firm,

1 cup Soy sauce,

2 cups Soy sauce,

1 Tbsp 1 tsp Sesame oil
1/4 cup Brown sugar,

2 Tbsp 2 tsp Sesame oil
1/2 cup Brown sugar,

16 cloves (2 Tbsp) Garlic,

32 cloves (1/4 cup) Garlic,

1/4 cup Ginger root,

1/2 cup Ginger root,

1/2 tsp Red pepper flakes
2 Tbsp 2 tsp Canola oil
1 gallon (2 lbs 1 oz)

1 tsp Red pepper flakes
1/3 cup Canola oil
2 gallons (4 lb 2 oz)

2 Tbsp 1/4 tsp

1/4 cup 1/2 tsp

whole-wheat, uncooked

20 oz Tofu, firm, drained,
cubed 1/2”

1/4 cup Soy sauce,
low-sodium

1 tsp Sesame oil
1 Tbsp Brown sugar,
packed

4 cloves (2 tsp) Garlic,
fresh, minced

1 Tbsp Ginger root,
shredded

1/8 tsp Red pepper flakes
2 tsp Canola oil
1 qt (8 oz) Broccoli, fresh,
chopped

1 1/2 tsp Sesame seeds

noodles, whole-wheat,
uncooked
drained, cubed 1/2”
low-sodium

packed

fresh, minced
shredded

Broccoli, fresh, chopped
Sesame seeds

noodles, whole-wheat,
uncooked
drained, cubed 1/2”
low-sodium

packed

fresh, minced
shredded

Broccoli, fresh, chopped
Sesame seeds

Source: Team Nutrition; Adapted from http://www.nhlbi.nih.gov/files/docs/
public/heart/Dinners_Cookbook_508-compliant.pdf

Appendix A: Savory Rice Pilaf
Directions:
1. Preheat oven to 350 °F.
2. Heat oil on medium-high heat in a skillet.
For 6 servings, use a medium skillet. For
25 servings, use 2 extra-large skillets.
For 50 servings, use 4 extra-large skillets.
3. Add onions and sauté until tender, about 3
minutes for 6 servings or 5 minutes for 25
and 50 servings. Reduce heat to medium.
Add uncooked rice, almonds, salt, allspice,
turmeric, curry powder, and black pepper.
4. Stir constantly until rice is yellow and almonds
and seasoning are lightly toasted, about 1-2
minutes. Do not burn.

Background:
In India, rice pilaf called pulao is cooked in
flavored broth and seasoned with cooked onions
and a mix of spices. Rice pilaf is a common dish
in the Middle East, Central and South Asia, Latin
America, and East Africa. In many parts of the
world it is prepared with vegetables, meat, fish, or
dried fruit.

Nutrition Information:
Calories: 87
Total fat: 2g
Saturated fat: 0g
Sodium: 66mg
Total Carbohydrate: 14g

Dietary Fiber: 1g
Protein: 2g
Calcium: 13mg
Iron: 0mg

5. Stir in chicken broth. Increase heat to
medium-high and bring to a boil. Remove
from heat.
6. Lightly coat a baking dish with nonstick
cooking spray. Spread mixture evenly into
baking dish. Use a small dish (9” x 9”) for 6
servings, or 1 steam table pan (10-3/8”
x 12-3/4” x 2”) for 25 servings, or 2 steam
table pans for 50 servings.
7. Cover with foil and bake until liquid is fully
absorbed, about 30 minutes for 6 servings or
45 minutes for 25 and 50 servings. Fluff the rice
gently with a fork. Heat to 140 °F or higher for
at least 15 seconds.
8. Serve 1/4 cup packed.

Notes:
CACFP Crediting Information:
1/4 cup (No. 16 scoop) provides 1/2 oz.
equivalent grains.

• To make dish whole grain-rich, brown rice may
be substituted for enriched rice.

Appendix A: Savory Rice Pilaf
Ingredients
6 servings

25 servings

50 servings

Prep Time: 5 minutes
Cook Time: 35 minutes

Prep Time: 5 minutes
Cook Time: 55 minutes

1 tsp Canola oil
1/4 cup Onions, fresh,

1 Tbsp 1 tsp Canola oil
1 cup (4 oz) Onions, fresh,

2 Tbsp 2 tsp Canola oil
2 cups (8 oz) Onions,

3/4 cup Enriched rice,

3 cups 2 Tbsp

1 qt 2 1/4 cups (1 lb

2 Tbsp Almonds, chopped
1/8 tsp Salt, table
1/8 tsp Allspice, dry,

1/2 cup (2 oz)

1 cup (4 oz) Almonds,

1/2 tsp Salt, table
1/2 tsp Allspice, dry,

1 tsp Salt, table
1 tsp Allspice, dry, ground
2 tsp Turmeric, dry, ground
2 tsp Curry powder, dry,

peeled, 1/4” diced

parboiled, uncooked

ground

1/4 tsp Turmeric, dry,
ground

1/4 tsp Curry powder, dry,
ground

1/2 tsp Black pepper,
ground

1 cup Chicken broth,
low-sodium

Nonstick cooking spray

peeled, 1/4” diced

(14 1/2 oz) Enriched rice,
parboiled, uncooked
Almonds, chopped

ground

1 tsp Turmeric, dry, ground
1 tsp Curry powder, dry,
ground

2 tsp Black pepper,
ground

1 qt (32 fl oz) Chicken
broth, low-sodium

Nonstick cooking spray

fresh, peeled, 1/4” diced
13 oz) Enriched rice,
parboiled, uncooked

chopped

ground

1 Tbsp 1 tsp Black pepper,
ground

2 qts (64 oz)Chicken
broth, low-sodium

Nonstick cooking spray

Source: Team Nutrition: Adapted from a recipe by Texas CACFP.

Appendix A: Stir-Fry Pork
Directions:
1. Combine brown rice and water in a small
pot. For 6 servings, add 1 cup water. For 25
servings, add 1/4 cup water. For 50 servings,
add 1/2 cup water. Save remaining water for
step 4.
2. Heat over medium-high heat to a rolling boil.
3. Cover and reduce heat to low. Cook until
water is absorbed, about 25 minutes for
6 servings or 30-40 minutes for 25 and 50
servings. Fluff the rice gently with a fork or a
large slotted spoon.
4. Make cornstarch mixture: In a small bowl
whisk together cornstarch, remaining water,
and soy sauce until smooth.

Background:
Stir-frying is a popular and efficient cooking
technique that involves using a small amount
of oil to pan fry vegetable medleys, meats,
and seasonings.

Nutrition Information:
Calories: 180
Total fat: 5g
Saturated fat: 1g
Sodium: 334mg
Total Carbohydrate: 17g

Dietary Fiber: 2g
Protein: 16g
Calcium: 27mg
Iron: 1mg

CACFP Crediting Information:
1/2 cup (4 oz spoodle) stir-fry over 1/4 cup (No. 16
scoop) rice provides 1/2 oz. equivalent meat, 1/4
cup vegetable, and 1/2 oz. equivalent grains.

Notes:
• If pork is frozen, defrost in the refrigerator
1 day for 1-5 pounds. Store at 40 °F or lower.

5. Make sauce: In a pot, bring chicken broth to a
boil over medium-high heat. Stir in cornstarch
mixture. Cook and stir frequently until nectar
thick, about 5-7 minutes for 6 servings or
10-15 minutes for 25 and 50 servings. Remove
from heat and set sauce aside.
6. Heat oil in a wok or skillet over medium-high
heat. For 25 servings, use 2 extra-large skillets.
For 50 servings, use 4 extra-large skillets.
7. Add broccoli and sauté until thawed, about
3-5 minutes for 6 servings or 5-7 minutes for 25
and 50 servings. Stir frequently.
8. Add carrots, onions, garlic powder, and
ginger. Cook until vegetables become slightly
tender, about 3 minutes for 6 servings or 5
minutes for 25 and 50 servings. Remove from
skillet and set aside.
9. Season pork with salt and pepper.
10. Coat skillet with nonstick cooking spray and
place over medium-high heat. Add pork and
brown for about 10-15 minutes for 6 servings
or 15-20 minutes for 25 and 50 servings.
Stir frequently. Heat to 155 °F or higher for at
least 15 seconds.
11. Add vegetables and sauce to skillet. Cook for
2-3 minutes. Stir frequently. Heat to 140 °F or
higher for at least 15 seconds.
12. Serve 1/2 cup stir-fry over 1/4 cup rice.

Appendix A: Stir-Fry Pork
Ingredients
6 servings

25 servings

50 servings

Prep Time: 25 minutes
Cook Time: 50 minutes

Prep Time: 35 minutes
Cook Time: 1 hour 27 minutes

1/2 cup Brown rice,

2 cups (12 1/2 oz) Brown

1 qt (1 lb 9 oz) Brown rice,

1 cup 1 Tbsp Water
1 Tbsp Cornstarch
1 Tbsp Soy sauce,

1 qt 1/4 cup Water
1/4 cup Cornstarch
1/4 cup Soy sauce,

2 qt 1/2 cup Water
1/2 cup Cornstarch
1/2 cup Soy sauce,

1 cup Chicken broth,

1 qt (32 fl oz) Chicken

2 qts (64 fl oz) Chicken

1 Tbsp Canola oil
1 cup Broccoli, frozen,

1/4 cup Canola oil
1 qt (14 1/2 oz) Broccoli,

1/2 cup Canola oil
2 qt (1 lb 13 oz) Broccoli,

2 cups Carrots, fresh,

2 qts (1 lb) Carrots, fresh,

1 gallon (2 lbs) Carrots,

3/4 cup Onions, fresh,

3 cups 2 Tbsp

1 qt 2 1/4 cups

2 Tbsp 2 tsp Garlic powder
2 Tbsp 2 tsp Ginger root,

1/3 cup Garlic powder
1/3 cup Ginger root,

2 tsp Salt, table
1 tsp Black pepper, ground
4 lbs 2 oz Pork,

1 Tbsp 1 tsp Salt, table
2 tsp Black pepper, ground
8 lbs 4 oz Pork,

Nonstick cooking spray

long-grain, uncooked

low-sodium
low-sodium

chopped

peeled, shredded

peeled, 1/4” diced

2 tsp Garlic powder
2 tsp Ginger root,
fresh, grated

1/2 tsp Salt, table
1/4 tsp

Black pepper, ground

1 lb Pork, sirloin roast,

fresh or frozen, 1/2” cubed

Nonstick cooking spray

rice, long-grain, uncooked

low-sodium

broth, low-sodium

frozen, chopped

peeled, shredded

(12 1/2 oz) Onions, fresh,
peeled, 1/4” diced

fresh, grated

sirloin roast, fresh or
frozen, 1/2” cubed

long-grain, uncooked

low-sodium

broth, low-sodium

frozen, chopped

fresh, peeled, shredded

(1 lb 9 oz) Onions, fresh,
peeled, 1/4” diced

fresh, grated

sirloin roast, fresh or
frozen, 1/2” cubed

Source: Adapted http://health.mo.gov/living/wellness/nutrition/
eatsmartguidelines/pdf/Menus_and_Recipes.pdf

Appendix A: Tabbouleh
Directions:
1. In a small stockpot bring water to a rolling boil.
2. Add bulgur, cover, and turn heat off. Leave
the stockpot on the hot burner. Keep covered
and let stand for 20 minutes for 6 servings
or 30 minutes for 25 and 50 servings. Drain
any excess liquid, fluff with a fork, and allow
bulgur to cool.
3. In a bowl, mix together cooled bulgur,
cucumber, tomato, parsley, mint, green
onions and garlic.
4. Prepare dressing: In a bowl, whisk together
olive oil, lemon juice, salt, and pepper.

Background:
Tabbouleh is a popular Middle Eastern salad
that is served as part of a mezze (assortment of
appetizers). A primary ingredient in tabbouleh is
bulgur, which is a whole grain.

5. Combine dressing with the other ingredients,
mix well.
6. Refrigerate and let chill for at least 2 hours
before serving to allow the flavors to fuse.
Cool to 40 °F or lower within 4 hours.
7. Serve 1/2 cup.

Nutrition Information:
Calories: 68
Total fat: 2g
Saturated fat: 0g
Sodium: 99mg
Total Carbohydrate: 11g

Dietary Fiber: 3g
Protein: 2g
Calcium: 20mg
Iron: 1mg

CACFP Crediting Information:
1/2 cup (No. 18 scoop) provides 1/4 cup
vegetable and 1/2 oz. equivalent grains.

Notes:
• Before chopping parsley and mint, wash in a
colander under running water. Spin dry in a
salad spinner.
• Get more juice from the lemon by rolling
it gently on a flat surface before cutting or
juicing to loosen the membranes.
• Cook bulgur the day before and cool in the
refrigerator. Cool to 40 °F or lower within 4
hours.
• Make sure the chopped vegetables are dry to
prevent the salad from getting soggy

Appendix A: Tabbouleh
Ingredients
6 servings

25 servings

50 servings

Prep Time: 20 minutes
Cook Time: 20 minutes

Prep Time: 30 minutes
Cook Time: 30 minutes

1/2 cup Bulgur, uncooked
1 cup Water
3/4 cup Cucumber, fresh,

2 cups (12 1/2 oz)

1 qt (1 lb 9 oz)

1 qt (32 fl oz) Water
3 cups 2 Tbsp (14 1/2 oz)

2 qts (64 f loz Water
1 qt 2 1/4 cups (1 lb

3 cups 2 Tbsp

1 qt 2 1/4 cups (2 lbs

1/2 cup (1 oz) Italian

1 cup (2 oz) Italian parsley,

1/2 cup (2 oz) Mint leaves,

1 cup (4 oz) Mint leaves,

1/2 cup (2 oz)

1 cup (4 oz) Green onion

peeled, 1/4” diced

3/4 cup Tomatoes, fresh,
1/4” diced

2 Tbsp Italian parsley,
fresh, chopped

2 Tbsp Mint leaves,
fresh, chopped

2 Tbsp Green onion with
tops, fresh, chopped

1 clove (1/2 tsp)

Garlic, fresh, minced

1 Tbsp Olive oil,
extra virgin

2 Tbsp Lemon juice, fresh

squeezed, seeds removed
OR Lemon juice, bottled

1/4 tsp Salt, table
1/4 tsp Black pepper,
ground

Bulgur, uncooked

Cucumber, fresh, peeled,
1/4” diced
(1 lb 7 oz) Tomatoes,
fresh, 1/4” diced
parsley, fresh, chopped
fresh, chopped

Green onion with tops,
fresh, chopped

4 cloves (2 tsp)

Garlic, fresh, minced

1/4 cup Olive oil,
extra virgin
1/2 cup Lemon juice, fresh
squeezed, seeds removed
OR Lemon juice, bottled

1 tsp Salt, table
1 tsp Black pepper,

Bulgur, uncooked

13 oz) Cucumber, fresh,
peeled, 1/4” diced
14 oz) Tomatoes, fresh,
1/4” diced
fresh, chopped
fresh, chopped

with tops, fresh, chopped

8 cloves (1 Tbsp 1 tsp)
Garlic, fresh, minced

1/2 cup Olive oil,
extra virgin

1 cup Lemon juice, fresh

squeezed, seeds removed
OR Lemon juice, bottled

2 tsp Salt, table
2 tsp Black pepper,
ground

ground

Source: Adapted from a recipe by Nebraska Extension

Appendix A: Veggie Stir-Fry with Ginger
Directions
1. In a small bowl whisk together water, cornstarch,
sugar, and salt until smooth. Set aside.
2. Heat oil on medium-high heat in a wok or skillet.
For 25 servings, use 1 extra-large skillet. For 50
servings, use 2 extra-large skillets.
3. Add carrots, green beans, and broccoli to the
hot skillet. Cook for 3 minutes for 6 servings or 4
minutes for 25 and 50 servings. Stir frequently.
4. Add ginger and cook until vegetables are
tender, 2-3 minutes for 6 servings or 4-5 minutes
for 25 and 50 servings. Heat to 145 °F for at least
15 seconds.
5. Add mixture from step 1 and cook until
vegetables are coated with sauce. Stir constantly.

Background
The standout ingredient in this flavorful dish
is ginger. Ginger is a very aromatic spice that
is popular throughout China, particularly in
Szechuan and Cantonese inspired recipes. Give
your menu new life with this simple side dish.

6. Serve 1/4 cup.

CACFP Crediting Information:
1/4 cup provides 1/4 cup vegetable

Nutrition Information:
Calories: 23
Total fat: 1g
Saturated fat: 0g
Sodium: 104mg
Total Carbohydrate: 3g

Dietary Fiber: 1g
Protein: 1g
Calcium: 16mg
Iron: 0mg

Appendix A: Veggie Stir-Fry with Ginger
Ingredients
6 servings

25 servings

50 servings

Prep Time: 5 minutes
Cook Time: 7 minutes

Prep Time: 5 minutes
Cook Time: 11 minutes

2 Tbsp Water
1 tsp Cornstarch
1/2 tsp Sugar, granulated
1/4 tsp Salt, table
1 tsp Canola oil
3/4 cup Carrots, frozen,

1 cup (8 fl oz) Water
1 Tbsp 1 tsp Cornstarch
2 tsp Sugar, granulated
1 tsp Salt, table
1 Tbsp 1 tsp Canola oil
3 cups (12 1/2 oz)

2 cups (16 fl oz) Water
2 Tbsp 2 tsp Cornstarch
1 Tbsp 1 tsp Sugar,

3/4 cup Green beans,

3 cups (12 1/2 oz) Green

1 cup Broccoli, frozen,

1 qt (14 1/2 oz) Broccoli,

1 tsp Ginger, fresh, grated

1 Tbsp 1 tsp Ginger,

sliced

frozen, cut
chopped

Carrots, frozen, sliced
beans, frozen, cut
frozen, chopped
fresh, grated

granulated

2 tsp Salt, table
2 Tbsp 2 tsp Canola oil
1 qt 2 cups (1 lb 9 oz)
Carrots, frozen, sliced

1 qt 2 cups (1 lb 9 oz)

Green beans, frozen, cut

2 qts (1 lb 13 oz)

Broccoli, frozen, chopped

2 Tbsp 2 tsp Ginger,
fresh, grated

Source: Team Nutrition: Adapted from Texas CACFP Ethnic Recipes

Appendix A: Arroz con Pollo
Directions:
1. Combine brown rice and water in a stockpot.
2. Heat on medium-high heat to a rolling boil.
3. Cover and reduce heat to medium. Cook
about 10-15 minutes for 6 servings, or 20-30
minutes for 25 and 50 servings. Stir, cover, and
cook an additional 10 minutes over low heat
until water is absorbed. Fluff the rice gently
with a fork.
4. In a small bowl combine seasonings: Salt, black
pepper, garlic powder, and cumin.
5. Sprinkle chicken tenderloins with 1/2 of the
seasoning mixture. Reserve the remaining
seasoning mixture for step 11.

Background:
Arroz Con Pollo (rice with chicken) is a classic
dish that is enjoyed throughout Spain and Latin
America. Each country has its own version but it
remains a family favorite. Try this hearty, flavorful
recipe today.

Nutrition Information:
Calories: 166
Total fat: 4g
Saturated fat: 1g
Sodium: 295mg
Total Carbohydrate: 17g

Dietary Fiber: 2g
Protein: 16g
Calcium: 31mg
Iron: 1mg

CACFP Crediting Information:
1 chicken tenderloin and 1/2 cup rice and
vegetable mixture (No. 8 scoop) provides 1 1/2
oz. equivalent meat, 1/4 cup vegetable, and 1/2
oz. equivalent grains.

6. Line a baking sheet with parchment paper and
lightly coat with nonstick cooking spray. Place
chicken tenderloins evenly spaced on baking
sheet. For 25 servings, use 1 sheet pan (12” x
20” x 2 1/2”). For 50 servings, use 2 sheet pans.
7. Roast for 12-15 minutes. Chicken tenderloins
should reach an internal temperature of 165 °F
for at least 15 seconds.
8. While tenderloins are roasting, spray a medium
skillet with nonstick cooking spray. For 25
servings, use 2 extra-large skillets. For 50
servings, use 4 extra-large skillets.
9. Place skillet over medium-high heat.
10. Add onion and peppers and sauté for about 3
minutes for 6 servings, or 7-10 minutes for 25
and 50 servings, or until vegetables are tender.
Stir frequently.
11. Add fresh garlic, oregano, tomatoes, and
the remaining seasoning mixture. Cook for 3
minutes for 6 servings, or 15 minutes for 25 and
50 servings, stirring frequently.
12. Add chicken broth and bring to boil.
13. Add cooked rice, stir well, and cover.
14. Cook for 7-10 minutes for 6 servings, or
20-25 minutes for 25 and 50 servings. Stir
occasionally. Heat to 140 °F or higher for at
least 15 seconds.
15. Serve one chicken tenderloin with 1/2 cup rice
and vegetable mixture.

100

Appendix A: Arroz con Pollo
Ingredients
6 servings

25 servings

50 servings

Prep Time: 7 minutes
Cook Time: 40 hours

Prep Time: 15 minutes
Cook Time: 1 hour

1/2 cup Brown rice,

3/4 cup Brown sugar,

1 1/2 cup Brown sugar,

1 cup Water
1/2 tsp Salt, table
1/2 tsp Black pepper,

2 tsp Cinnamon, ground
1 tsp Salt, table
2 qts 1/4 cup (2 lbs 3

1 Tbsp 1 tsp Cinnamon,

long-grain, uncooked

ground

1/2 tsp Garlic powder
2 tsp Cumin, ground
12 1/2 ounces Chicken
tenderloins, boneless,
skinless, fresh or frozen,
raw (about 2 1/4 oz. per
tenderloin)

3/4 cup Onion, fresh,
peeled, 1/4” diced

3/4 cup Green bell

pepper, fresh, 1/4” diced

packed

1/2 oz) Sweet potatoes
(batatas dulce), fresh,
peeled, 1/2” cubed

3 qts 1/2 cup (2 lbs 15 oz)

Apples, fresh, peeled, cored,
1/2” cubed (recommend
Braeburn, gala, honey crisp,
jonagold, or jonathans)

1/4 cup Canola oil
1 cup (8 oz) Orange juice
Nonstick cooking spray

packed
ground

2 tsp Salt, table
1 gallon 1/2 cup weet

potatoes (batatas dulce),
fresh, peeled, 1/2” cubed

1 gallon 2 qt 1 cup

Apples, fresh, peeled,
cored, 1/2” cubed
(recommend Braeburn,
gala, honey crisp,
jonagold, or jonathans)

1/2 cup Canola oil
2 cups Orange juice
Nonstick cooking spray

3 cloves (1/2 teaspoon
minced) Garlic, fresh,
minced

2 tsp Oregano,
leaves, dried

3/4 cup Tomatoes with
juice, canned, diced

1 cup Chicken broth,
low-sodium

Nonstick cooking spray

Source: Team Nutrition: Adapted from CNPP Cultural Recipes

101

Appendix A: Baked Batatas and Apples
Directions
1. Preheat oven to 350 °F.
2. Lightly coat a medium baking dish (about
8” x 8”) with nonstick cooking spray. For 25
servings, use 1 pan (12” x 20” x 2 1/2”). For 50
servings, use 2 pans.
3. Combine brown sugar, cinnamon, and salt in
a bowl.
4. Toss sweet potatoes (batatas dulces), apples,
oil, and orange juice in the cinnamon-sugar
mixture.
5. Place the sweet potato (batata dulce) and
apple mixture in the baking dish.

Background:
Batata dulce is a Spanish term for sweet potato.
Sweet potatoes come from Central and South
America, Mexico, and the West Indies. They are
now eaten in Asia, South America, and the United
States. Both kids and adults can enjoy this
sweet-savory side dish!

6. Cover with foil and bake for 40 minute for
6 servings, or 50-60 minutes for 25 and 50
servings, or until sweet potatoes (batatas
dulces) are tender. Heat to 140 °F for at least
15 seconds.
7. Serve 1/2 cup.

Nutrition Information:

Notes:

Calories: 102
Total fat: 3g
Saturated fat: 0g
Sodium: 104mg
Total Carbohydrate: 21g

• Yams or butternut squash may be substituted
for the sweet potatoes

Dietary Fiber: 2g
Protein: 1g
Calcium: 19mg
Iron: 0mg

CACFP Crediting Information:
1/2 cup provides 1/4 cup vegetable and
1/4 cup fruit.

102

• Canned apple slices may be substituted for
fresh apples
• Add 1 tablespoon grated orange rind to the
cinnamon-sugar mixture for a citrus flavor

Appendix A: Baked Batatas and Apples
Ingredients
6 servings

25 servings

50 servings

Prep Time: 7 minutes
Cook Time: 40 hours

Prep Time: 15 minutes
Cook Time: 1 hour

3 Tbsp Brown sugar,

3/4 cup Brown sugar,

1 1/2 cup Brown sugar,

1/2 tsp Cinnamon,

2 tsp Cinnamon, ground
1 tsp Salt, table
2 qts 1/4 cup (2 lbs 3

1 Tbsp 1 tsp Cinnamon,

packed
ground

1/4 tsp Salt, table
2 cups Sweet potatoes
(batatas dulce), fresh,
peeled, 1/2” cubed

3 cups Apples, fresh,

peeled, cored, 1/2”
cubed (recommended:
Braeburn, gala, honey
crisp, jonagold, or
jonathans)

1 Tbsp Canola oil
1/4 cup Orange juice
Nonstick cooking spray

packed

1/2 oz) Sweet potatoes
(batatas dulce), fresh,
peeled, 1/2” cubed

3 qts 1/2 cup (2 lbs 15 oz)

Apples, fresh, peeled, cored,
1/2” cubed (recommended:
Braeburn, gala, honey crisp,
jonagold, or jonathans)

1/4 cup Canola oil
1 cup (8 oz) Orange juice
Nonstick cooking spray

packed
ground

2 tsp Salt, table
1 gallon 1/2 cup sweet

potatoes (batatas dulce),
fresh, peeled, 1/2” cubed

1 gallon 2 qt 1 cup

Apples, fresh, peeled,
cored, 1/2” cubed
(recommended: Braeburn,
gala, honey crisp,
jonagold, or jonathans)

1/2 cup Canola oil
2 cups (1 lb) Orange juice
Nonstick cooking spray

Source: Team Nutrition: Adapted from http://extension.umass.edu/nutrition/
recipes/baked-batatas-and-apples

103

Appendix A: Baked Cod Olé
Directions:
1. Preheat oven to 400 °F.
2. To make dressing: In a small bowl, whisk
together lime juice, olive oil, black pepper,
and salt.
3. Prepare salsa: In a medium or large bowl,
combine tomatoes, onions, and cilantro. Add
dressing and toss.
4. Coat baking sheet with nonstick cooking
spray. For 6 and 25 servings, use 1 pan. For 50
servings, use 2 pans.
5. Place fish portions on a baking sheet with
about 1” of space between each piece.

Background:
In Puerto Rico, the Dominican Republic,
Barbados, and other parts of the Caribbean
seafood is very popular. Each island has its own
specialty dish and many include baked fish. Cod
is a popular choice; it is versatile and can be
baked, poached, or grilled.

6. Top each piece of fish with 1/3 cup (about 2
1/3 oz.) of salsa.
7. Roast for 12-15 minutes. When done, fish will
flake easily with a fork. Heat to an internal
temperature of 140 °F for at least 15 seconds.
8. Serve 1 fillet topped with 1/3 cup salsa.

Nutrition Information:

Notes:

Calories: 68
Total fat: 1g
Saturated fat: 0g
Sodium: 132mg
Total Carbohydrate: 4g

• Tilapia, halibut, or other white fish can be
substituted for cod.

Dietary Fiber: 1g
Protein: 11g
Calcium: 44mg
Iron: 0mg

CACFP Crediting Information:
1 fish fillet topped with 1/3 cup (No. 12 scoop)
salsa provides 1 1/2 oz. equivalent meat and 1/4
cup vegetable.

104

Appendix A: Baked Cod Olé
Ingredients
6 servings

25 servings

50 servings

Prep Time: 10 minutes
Cook Time: 15 minutes

Prep Time: 30 minutes
Cook Time: 15 minutes

3 Tbsp Lime juice, fresh

3/4 cup Lime juice, fresh

squeezed, seeds removed
or bottled lime juice

1/2 tsp Olive oil
1/4 tsp Black pepper,
ground

squeezed, seeds removed
or bottled lime juice

2 tsp Olive oil
1 tsp Black pepper,
ground

1/4 tsp Salt, table
1 tsp Salt, table
1 1/4 cups Tomatoes, fresh, 1 qt 1 1/4 cups (1 lb 14
1/4” diced

1 1/4 cups Onions, fresh,
peeled, 1/4” diced

2 Tbsp Cilantro, fresh,
chopped

13 1/2 ounces Cod fish

fillets, fresh or frozen (2 1/4
oz per piece)

Nonstick cooking spray

oz) Tomatoes, fresh, 1/4”
diced

1 qt 1 1/4 cups (1 lb 7

oz) Onions, fresh, peeled,
1/4” diced

1/2 cup (2 oz) Cilantro,
fresh, chopped

25 pieces (3 lbs 8 1/4 oz)
Cod fish fillets, fresh or
frozen (2 1/4 oz per piece)

Nonstick cooking spray

1 1/2 cups Lime juice,

fresh squeezed, seeds
removed or bottled lime
juice

1 Tbsp 1 tsp Olive oil
2 tsp Black pepper,
ground

2 tsp Salt, table
2 qts 2 1/2 cups (3 lbs

12 oz) Tomatoes, fresh,
1/4” diced

2 qts 2 1/2 cups (2 lbs
14 oz) Onions, fresh,
peeled, 1/4” diced

1 cup (4 oz) Cilantro,
fresh, chopped

50 pieces (7 lbs 1/2 oz)

Cod fish fillets, fresh or
frozen (2 1/4 oz per piece)

Nonstick cooking spray

Source: Team Nutrition: Adapted from https://healthyeating.nhlbi.nih.gov/
recipedetail.aspx?linkId=13&cId=3&rId=256

105

Appendix A: Beef Picadillo with Brown Rice
Directions
1. Combine brown rice and water in a small pot.
2. Heat on medium-high heat to a rolling boil.
Cover and reduce heat to medium. Cook until
water is absorbed, about 15-20 minutes. Stir
once. Cover and cook for 10 more minutes over
low heat. Fluff the rice with a fork.
3. Heat skillet (1 medium for 6 servings, 2 extralarge for 25 servings, and 4 extra-large for 50
servings) on medium-high heat on top of stove.
4. Brown ground beef, then drain. Heat to a
temperature of 165 °F or higher for at least 15
seconds.

Background
Picadillo is a stew. It is popular in South America
and the Caribbean. It is often made with ground
beef and tomatoes. This recipe mixes lean
ground beef with vegetables. Serve it over brown
rice for a hearty, healthy family meal.

5. Add onions, bell peppers, and garlic to ground
beef. Sauté on medium-high heat until onions
and bell peppers are soft. Stir frequently.
6. Add diced tomatoes with juice, tomato sauce,
raisins, oregano, and cumin. Bring to a boil and
remove from heat.
7. Serve 1/2 cup picadillo over 1/4 cup rice.
Garnish with 1 teaspoon cilantro (optional).

Nutrition Information:
Calories: 202
Total fat: 6g
Saturated fat: 2g
Sodium: 147mg
Total Carbohydrate: 23g

Dietary Fiber: 2g
Protein: 15g
Calcium: 34mg
Iron: 2mg

Notes:
• If ground beef is frozen, defrost in the
refrigerator for 1 day per 1-5 pounds. Store
raw beef at 40 °F or lower.
• Frozen bell peppers may be substituted for
fresh bell peppers.

CACFP Crediting Information:
1/2 cup picadillo over 1/4 cup rice provides
1 1/2 oz. equivalent meat, 1/4 cup vegetable, and
1/2 oz. equivalent grains.

106

• For optimal browning and taste, do not rinse
or crowd the ground meat.

Appendix A: Beef Picadillo with Brown Rice
Ingredients
6 servings

25 servings

50 servings

Prep Time: 10 minutes
Cook Time: 40 minutes

Prep Time: 20 minutes
Cook Time: 1 hour 20 minutes

1/2 cup Brown rice, dry,

2 cups (12 1/2 oz) Brown

1 qt. (1 lb 9 oz) Brown

1 cup Water
12 oz Ground beef (at

1 qt. Water
3 lbs 2 oz Ground beef

2 qts. Water
6 lbs 4 oz Ground beef

1 1/4 cups Onions, yellow,

1 qt. 1 1/8 cups (1 lb 4

2 qts. 2 1/4 cups (2 lbs

1 qt. 1/4 cup (1 lb 4 1/2

2 qts. 2 1/2 cups (2 lbs

4 cloves (2 tsp) Garlic,

8 cloves (1 Tbsp. 1 tsp)

1 1/2 cups (12 1/2 oz)

3 cups (1 lb 9 oz)

1/2 cup Raisins, seedless,

1 3/4 cups (14 1/2 oz)

3 1/2 cups (1 lb 13 oz)

1/4 tsp Oregano, dry
1/2 tsp Cumin, ground
2 Tbsp. Cilantro,

2 cups (8 oz) Raisins,

1 qt (1 lb) Raisins,

1 tsp Oregano, dry
2 tsp Cumin, ground
1/2 cup 1 tsp (2 oz)

2 tsp Oregano, dry
1 Tbsp 1 tsp Cumin,

long-grain

least 90% lean), fresh or
frozen
peeled, 1/4” diced

1 cup Green bell peppers,
washed, 1/4” diced

1 clove Garlic, peeled and
minced

1/3 cup Tomatoes

with juice, low-sodium,
canned, diced

1 cup Tomato sauce,
low-sodium
unpacked

washed, dried, and
chopped (optional)

rice, dry, long-grain

(at least 90% lean), fresh or
frozen
1/2 oz) Onions, yellow,
peeled, 1/4” diced

oz) Green bell peppers,
washed, 1/4” diced
peeled and minced

Tomatoes with juice,
low-sodium, canned, diced
Tomato sauce, low-sodium
seedless, unpacked

Cilantro, washed, dried,
and chopped (optional)

rice, dry, long-grain

(at least 90% lean), fresh or
frozen
9 oz) Onions, yellow,
peeled, 1/4” diced

9 oz) Green bell peppers,
washed, 1/4” diced
Garlic, peeled and minced
Tomatoes with juice,
low-sodium, canned, diced
Tomato sauce, low-sodium
seedless, unpacked

ground

1 cup 2 tsp (4 oz)

Cilantro, washed, dried,
and chopped (optional)

Source: Team Nutrition: Adapted from recipe by Learning Care Group

107

Appendix A: Black Beans with Plantains
Directions:
1. Combine brown rice and water in a stockpot.
Reserve remaining water.
2. Heat on medium-high heat to a rolling boil.
3. Cover and reduce heat to medium. Cook
until water is absorbed, (about 15-20 minutes
for 6 servings, 30-40 minutes for 25 and
50 servings). Stir once. Cover and cook an
additional 10 minutes over low heat. Fluff the
rice gently with a fork.
4. Heat oil in a medium stockpot on
medium-high heat.
5. Add onions and sauté until soft.

Background:
This flavorful dish includes black beans and
plantains, two foods that are frequently used
in meals prepared in South America and the
Caribbean. Plantains are a staple food in many
tropical regions. They can be steamed or
boiled and used in a manner similar to the way
potatoes are used in North America.

Nutrition Information:
Calories: 197
Total fat: 2g
Saturated fat: 0g
Sodium: 193mg
Total Carbohydrate: 38g

Dietary Fiber: 10g
Protein: 9g
Calcium: 65mg
Iron: 4mg

6. Add garlic. Continue cooking on
medium-high heat until garlic is fragrant
(about 1-2 minutes for 6 servings,
2-4 minutes for 25 and 50 servings).
Stir frequently.
7. Add cooked rice, black beans, remaining
water, tomato sauce, plantains, cumin,
paprika, and pepper.
8. Stir well and bring to boil. Stir frequently.
9. Reduce heat to medium-low and simmer
(5 minutes for 6 servings, 10-15 minutes for
25 and 50 servings, or until liquid is absorbed
into the ingredients). Heat to 140 °F for at
least 15 seconds.
10. Serve 1 cup
11. Optional: garnish each serving with 1
teaspoon of salsa, 1 teaspoon of cilantro, and
1 teaspoon of green onions.

CACFP Crediting Information:
1 cup provides Legume as Meat Alternate:
1 1/2 oz. equivalent meat alternate, 1/4 cup
vegetable, and 1/2 oz. equivalent grains or
Legume as Vegetable: 5/8 cup vegetable and
1/2 oz. equivalent grains.

108

Source: Team Nutrition: Adapted from
http://www.healthyschoolfood.org/docs/
NYCHSF-Recipes-for-NYCHSF3.pdf.

Appendix A: Black Beans with Plantains
Ingredients
6 servings

25 servings

50 servings

Prep Time: 10 minutes
Cook Time: 30 minutes

Prep Time: 20 minutes
Cook Time: 1 hour

1/2 cup Brown rice,

2 cups (12 1/2 oz) Brown

1 qt (1 lb 9 oz) Brown rice,

1 1/2 cups Water
1 tsp Canola oil
1 1/4 cups Onions, fresh,

1 qt 2 cups Water
1 Tbsp 1 tsp Canola oil
1 qt 1 1/4 cups

3 qts Water
2 Tbsp 2 tsp Canola oil
2 qts 2 1/2 cups

4 cloves (2 tsp) Garlic,

8 cloves (1 Tbsp 1 tsp)

1 gallon 2/3 cup (6 lbs)

2 gallons 1 1/3 cups

1 qt Water
1 qt 1/4 cup Tomato

2 qts Water
2 qts 1/2 cup Tomato

2 3/4 cups Plantains,

1 qt 1 1/2 cup Plantains,

1/4 cup Cumin, dried,

1/2 cup Cumin, dried,

2 Tbsp Salsa, traditional

1 Tbsp 1 tsp Paprika
2 tsp Black pepper,

2 Tbsp 2 tsp Paprika
1 Tbsp 1 tsp Black pepper,

2 Tbsp Cilantro, fresh,

1/2 cup 1 tsp (4 oz)

1 cup 2 tsp Salsa,

2 Tbsp Green onions

1/2 cup 1 tsp (2 oz)

1 cup 2 tsp Cilantro, fresh,

long-grain, uncooked

peeled, 1/4” diced

1 clove (1/2 tsp)

Garlic, fresh, minced

1 quart Black beans,

low-sodium, canned,
drained, and rinsed or
black beans, dry, cooked

1 cup Water
1 cup Tomato sauce,
low-sodium, canned

2/3 cup Plantains,

fresh, ripe (yellow), peeled,
1/4” diced

1 Tbsp Cumin, dried,
ground

1 tsp Paprika
1/2 tsp Black pepper,
ground

(optional)

chopped (optional)

with tops, fresh, chopped
(optional)

rice, long-grain, uncooked

(1 lb 5 oz) Onions, fresh,
peeled, 1/4” diced
fresh, minced

Black beans, low-sodium,
canned, drained, and
rinsed or black beans,
dry, cooked

sauce, low-sodium, canned
fresh, ripe (yellow), peeled,
1/4” diced
ground

ground

Salsa, traditional (optional)
Cilantro, fresh, chopped
(optional)

1/2 cup 1 tsp (2 oz)
Green onions with tops,
fresh, chopped (optional)

long-grain, uncooked

(2 lbs 10 oz) Onions, fresh,
peeled, 1/4” diced

Garlic, fresh, minced

Black beans, low-sodium,
canned, drained, and
rinsed or black beans,
dry, cooked

sauce, low-sodium, canned
fresh, ripe (yellow), peeled,
1/4” diced
ground

ground

traditional (optional)
chopped (optional)

1 cup 2 tsp Green onions
with tops, fresh, chopped
(optional)

109

Appendix A: Quick Quesadilla
Directions:
1. Thaw, drain, and squeeze excess liquid from
spinach. For 6 servings, yields 1 1/2 cups (7
1/2 oz.); for 25 servings, yields 1 qt. 2 cups (1
lb. 15 1/4 oz.); for 50 servings, yields 3 qts. 1/2
cups (3lbs 14 1/2 oz.).
2. Preheat oven to 350 °F.
3. Place kidney beans in a small microwavable
bowl.
4. Add garlic powder, onion powder, and chili
powder.

Background:
Quesadillas, a popular menu item in Mexico,
are made by folding a corn or flour tortilla in half
and filling it with a variety of ingredients such
as vegetables, cheese, beans, and meat. This
recipe puts a twist on the traditional favorite by
baking the quesadillas, instead of toasting them
on a griddle or in a pan. This allows you to cook
several at one time. Try topping these quesadillas
with avocado, cilantro, or salsa.

Nutrition Information:
Calories: 203
Total fat: 6g
Saturated fat: 2g
Sodium: 442mg
Total Carbohydrate: 26g

Dietary Fiber: 6g
Protein: 14g
Calcium: 157mg
Iron: 2mg

5. Lightly mash beans by squeezing using
gloved hands (at least 50% of the beans
should appear whole). Be careful not to overmash beans. For 25 servings, mash to yield
about 3 1/8 cups. For 50 servings, mash to
yield about 1 qt. 2 1/4 cups.
6. Heat in microwave: 1 minute for 6 servings;
3 minutes for 25 and 50 servings. Stir with a
spoon.
7. Prepare quesadillas:
a. Place half of the tortillas on a baking sheet
or sheet pan. Spread 3/4 cup of spinach on
each tortilla. Top each with 3/8 cup of bean
mixture and 3/4 cup of cheese.
b. Place remaining tortillas on top.
c. Spray outside of filled quesadillas with
nonstick cooking spray.
8. Bake for 15 minutes. Heat quesadillas to an
internal temperature of 140 °F or higher for at
least 15 seconds.
9. Cut each quesadilla into 6 wedges.
10. Serve 2 wedges or 1/3 quesadilla.

CACFP Crediting Information:
2 wedges (1/3 quesadilla) provides Legume
as Meat Alternate: 1 1/2 oz. equivalent meat
alternate, 1/4 cup vegetable, and 1 oz. equivalent
grains OR Legume as Vegetable: 1 oz. equivalent
meat alternate, 3/8 cup vegetable, and 1 oz.
equivalent grains.

110

Optional: Serve with sliced or mashed avocado,
cilantro or salsa.

Appendix A: Quick Quesadilla
Ingredients
6 servings

25 servings

50 servings

Prep Time: 20 minutes
Cook Time: 15 minutes

Prep Time: 30 minutes
Cook Time: 20 minutes

2 1/4 cups Spinach,

2 qt 1/2 cups (4 lbs 9 oz)

5 qts 1 cup (9 lbs 2 oz)

1 cup Dark red kidney

1 qt (1 lb 9 oz) Dark red

2 qts Dark red kidney

1 tsp Garlic powder
1/2 tsp Onion powder
1/4 tsp Chili powder
4 Whole-grain tortillas, 8”

1 Tbsp 1 tsp

2 Tbsp 2 tsp

2 tsp Onion powder
1 tsp Chili powder
17 Whole-grain tortillas,

1 Tbsp 1 tsp

frozen, chopped

beans, canned, no salt
added, drained and
rinsed, or kidney beans,
dry, cooked

(at least 51 gm each)

1 1/2 cups Mozzarella

cheese, low-fat, shredded

Nonstick cooking spray

Spinach, frozen, chopped
kidney beans, canned, no
salt added, drained and
rinsed, or kidney beans,
dry, cooked
Garlic powder

8” (at least 51 gm each)

1 lb 9 oz Mozzarella

cheese, low-fat, shredded

Nonstick cooking spray

Spinach, frozen, chopped
beans, canned, no salt
added, drained and
rinsed, or kidney beans,
dry, cooked
Garlic powder
Onion powder

2 tsp Chili powder
34 Whole-grain tortillas,
8” (at least 51 gm each

3 lbs 2 oz Mozzarella

cheese, low-fat, shredded

Nonstick cooking spray

Source: Team Nutrition: Adapted from CNPP Cultural Recipes.

111

Appendix A: Red Pozole
Directions:
1. Preheat oven to 400 °F. Spray baking sheet
with nonstick cooking spray. For 6 servings,
use 1 half size sheet pan. For 25 servings, use
1 sheet pan or 2 half size sheet pans. For 50
servings, use 2 full sheet pans or 4 half size
sheet pans.
2. Place chicken breasts on baking sheet
pan(s). Bake for 15-25 minutes (Note: For
large chicken breasts, cut in half to decrease
cooking time.) Bake until internal temperature
reaches 165 °F or higher for at least 15
seconds.

Background:
Pozole, which means hominy, is a traditional soup
or stew from Mexico. Hominy is a food produced
from treated dried corn kernels and can be found
in many dishes prepared throughout Mexico and
Central America. When served, it often includes
add-ins such as radishes, shredded cabbage,
cilantro, lime, and avocado.

Nutrition Information:
Calories: 121
Total fat: 4g
Saturated fat: 1g
Sodium: 254mg
Total Carbohydrate: 7g

Dietary Fiber: 1g
Protein: 13g
Calcium: 27mg
Iron: 1mg

3. Remove chicken breasts from oven. Let
chicken breast sit for 10 minutes to cool
slightly, then dice.
4. Heat oil in a medium or large stockpot on
medium-high heat.
5. Add onions and sauté until soft.
6. Add garlic, salt, and pepper. Continue
cooking on medium-high heat until garlic is
fragrant, about 2-3 minutes. Stir frequently.
7. Add cooked chicken, diced tomatoes with
juice, tomato paste, hominy, and water.
Reduce heat to medium-low and simmer (15
minutes for 6 servings, 20-30 minutes for 25
and 50 servings), stirring occasionally. If too
thick, add more water for desired consistency.
Critical Control Point: Heat to 140 °F or higher
for at least 15 seconds.
8. Remove pozole from heat and stir in fresh
cilantro.
9. Serve 1/2 cup. Lime wedge is optional.

CACFP Crediting Information:
1/2 cup (No. 8 scoop) provides 1 1/2 oz.
equivalent meat and 1/4 cup vegetable.

Notes:
• Beef may be substituted for the chicken.
• If using frozen chicken, defrost in the
refrigerator. Hold at 40 °F or lower.

112

Appendix A: Red Pozole
Ingredients
6 servings
Prep Time: 10 minutes
Cook Time: 50 minutes

25 servings

50 servings

Prep Time: 20 minutes
Cook Time: 1 hour 10 minutes

12 1/2 oz Chicken breast,
boneless, skinless, fresh or
frozen, raw, 1/2” diced

3 lbs 4 oz Chicken breast,
boneless, skinless, fresh or
frozen, raw, 1/2” diced

6 lbs 8 oz Chicken breast,
boneless, skinless, fresh or
frozen, raw, 1/2” diced

1 tsp Canola oil

1 Tbsp 1 tsp Canola oil

2 Tbsp 2 tsp Canola oil

1 1/4 cups Onions, raw,
1/4 “ diced

1 qts 1 1/4 cups (1 lb
5 oz) Onions, raw, 1/4 “
diced

2 qts 2 1/2 cups (2 lbs
10 oz) Onions, raw, 1/4 “
diced

4 cloves (2 tsp) Garlic,
fresh, minced

8 cloves (1 Tbsp 1 tsp)
Garlic, fresh, minced

1 tsp Salt, table

2 tsps Salt, table

1 tsp Black pepper, ground

2 tsps Black pepper,
ground

1 clove (1/2 tsp) Garlic,
fresh, minced
1/4 tsp Salt, table
1/4 tsp Black pepper,
ground
3/4 cup Tomatoes with
juice, canned, diced
1 tbsp Tomato paste,
canned
3/4 cup Hominy, canned,
drained
1/2 cup Water
2 tbsp Cilantro, fresh,
chopped
1 Lime, fresh, cut into 8
wedges (optional)
Nonstick cooking spray

3 1/4 cups (1 lb 11 oz)
Tomatoes with juice,
canned, diced
1/4 cup (2 oz) Tomato
paste, canned
3 1/8 cup (1 lb 3/4 oz)
Hominy, canned, drained
2 cups Water
1/2 cup Cilantro, fresh,
chopped
3 1/2 limes, fresh, cut into
8 wedges (optional)
Nonstick cooking spray

1 qt 2 1/2 cups (3 lbs 6
oz) Tomatoes with juice,
canned, diced
1/2 cup (4 oz) Tomato
paste, canned
1 qt 2 1/4 cups (2 lbs 1
1/2 oz) Hominy, canned,
drained
1 qt Water
1 cup Cilantro, fresh,
chopped
6 1/2 Limes, fresh, cut into
8 wedges (optional)
Nonstick cooking spray

Source: Team Nutrition: Adapted from http://www.nhlbi.nih.gov/files/docs/public/heart/sp_recip.pdf.

113

Appendix A: Tropical Bean Salad

Background:
This tangy salad is delicious as a side dish or as a topping for tacos, chicken, or fish. Mangoes are a
tropical stone fruit. In the United States, Florida is the largest producer of mangoes.

Nutrition Information:

Directions:

Calories: 162
Total fat: 3g
Saturated fat: 0g
Sodium: 153mg
Total Carbohydrate: 28g

1. Mix together black beans, mango, and
tomato in a bowl to make a salad.

Dietary Fiber: 9g
Protein: 8g
Calcium: 56mg
Iron: 2mg

2. Prepare dressing: In a small bowl whisk
together canola oil, apple cider vinegar,
oregano, and pepper.
3. Toss black bean salad with dressing.

CACFP Crediting Information:
1 cup bean salad over 1/2 cup lettuce provides
Legume as Meat Alternate: 1 1/2 oz. equivalent
meat alternate, 3/8 cup vegetable, and 1/4 cup
fruit OR Legume as Vegetable: 7/8 cup vegetable
and 1/4 cup fruit.

114

4. Cover and refrigerate. Chill for at least 2 hours
to allow the flavors to fuse. Hold at 40 °F or
lower.
5. Serve 1 cup black bean salad over a 1/2 cup
lettuce.

Appendix A: Tropical Bean Salad
Ingredients
6 servings
Prep Time: 10 minutes
3 1/2 cups Black beans,
low-sodium, canned,
drained, and rinsed or
black beans, dry, cooked
1 1/2 cups Mango,
canned, drained, diced
3/4 cup Tomato, fresh,
1/4” diced
1 Tbsp Canola oil
2 Tbsp Apple cider vinegar
1/2 tsp Oregano, dried
1/4 tsp Black pepper,
ground
3 cups Romaine lettuce,
raw, chopped

25 servings
Prep Time: 20 minutes

50 servings
Prep Time: 20 minutes

3 qts 2 2/3 cups (6 lbs)
Black beans, low-sodium,
canned, drained, and
rinsed or black beans, dry,
cooked

1 gallon 3 qts 1 1/3 cups
(12 lbs) Black beans, lowsodium, canned, drained,
and rinsed or black beans,
dry, cooked

1 qt 2 1/4 cups (3 lb 2 oz)
Mango, canned, drained,
diced

3 qts 1/2 cup (6 lb 4 oz)
Mango, canned, drained,
diced

3 1/8 cups (1 lb 7 oz)
Tomato, fresh, 1/4” diced

1 qt 2 1/4 cups (2 lb 14
oz) Tomato, fresh, 1/4”
diced

1/4 cup Canola oil
1/2 cup Apple cider
vinegar

1/2 cup Canola oil

2 tsp Oregano, dried

1 Tbsp 1 tsp Oregano,
dried

1 tsp Black pepper, ground
3 qts 1/2 cup (1 lb)
Romaine lettuce, raw,
chopped

1 cup Apple cider vinegar

2 tsp Black pepper, ground
1 gallon 2 qts 1 cup (2
lbs) Romaine lettuce, raw,
chopped

Source: Team Nutrition: Adapted from a recipe by Learning Care Group

115

Appendix A: Beef Goulash
Directions:
1. Place beef, onions, minced garlic, ketchup,
Worcestershire sauce, brown sugar, salt,
paprika, and mustard into a slow cooker and
stir well. For 50 servings, use 2 slow cookers.
2. Cover and cook for 3 hours on high or 6 hours
on low for 6 servings, or 5 hours on high or 10
hours on low for 25 and 50 servings.

Background:
Goulash is an easy-to-prepare traditional
Hungarian stew consisting of vegetables and
meat in a savory tomato sauce. It is a popular dish
in many parts of Europe. It is commonly made
with sweet Hungarian paprika, which can be
found in specialty supermarkets.

Nutrition Information:
Calories: 188
Total fat: 4g
Saturated fat: 1g
Sodium: 346mg
Total Carbohydrate: 24g

Dietary Fiber: n/a
Protein: 15g
Calcium: 26mg
Iron: 2mg

3. Combine warm water and flour, mix well using
a whisk or fork to form a thin paste, known
as a slurry. Add the slurry to the slow cooker,
cover, and cook until goulash has thickened,
approximately 15 minutes for 6 servings or 20
minutes for 25 and 50 servings. Heat to 165 °F
or higher for at least 15 seconds.
4. Fill a large pot with water. Bring water to
a rolling boil. Slowly add noodles. Stir
constantly, until water returns to a boil. Cook
uncovered for about 8 minutes or until tender.
Do not overcook. Drain well.
5. Serve 1/2 cup goulash over 1/4 cup of
cooked noodles.

Slow Cooker Safety Tips:

CACFP Crediting Information:

• Slow cookers cook foods slowly at a low
temperature – generally between 170 °F and
280 °F. This helps less expensive, leaner cuts
of meat become tender and
shrink less.

1/2 cup (No. 8 scoop) goulash over 1/4 cup (No.
16 scoop) cooked noodles provides 1 1/2 oz.
equivalent meat, 1/4 cup vegetable, and 1/2 oz.
equivalent grains.

• If you cut up meat and vegetables in advance,
store them separately in the refrigerator. The
slow cooker may take several hours to reach a
safe, bacteria-killing temperature.
• Always thaw meat or poultry before putting it
into a slow cooker.

Notes:
• If using frozen beef, defrost in the refrigerator.
Hold at 40 °F or lower.
• May substitute 1/4 cup whole grain-rich cooked
noodles with 1/4 cup cooked brown rice
• Garnish with fresh, chopped, Italian parsley

116

• Make sure the cooker is plugged in and
turned on.
• Keep the lid in place.

Appendix A: Beef Goulash
Ingredients
6 servings

25 servings

Prep Time: 10 minutes
Cook Time: 3 hours 15 minutes

50 servings

Prep Time: 15 minutes
Cook Time: 5 hour 20 minutes

15 1/3 ounces Beef round, 4 lbs Beef round, roast or

8 lbs Beef round, roast or

2 1/8 cups Onions, fresh,

2 qt 1 cup (2 lbs 13 oz)

1 gal 1/2 qt (5 lbs 10 oz)

8 cloves (1 Tbsp 1 tsp)

16 cloves (2 Tbsp 2 tsp)

1 cup Ketchup
1/4 cup Worcestershire

2 cups Ketchup
1/2 cup Worcestershire

1/4 cup Brown sugar,

1/2 cup Brown sugar,

2 1/8 tsp Salt, table
1 Tbsp 1 tsp Paprika
1 Tbsp 1 tsp Mustard,

1 Tbsp 1 1/4 tsp Salt, table
2 Tbsp 2 tsp Paprika
2 Tbsp 2 tsp Mustard,

1 cup Warm water
1/2 cup Flour, all purpose,

2 cups Warm water
1 cup Flour, all purpose,

2 qt 1 1/3 cups

1 gallon 2 2/3 cups

roast or steak, fresh or
frozen, lean, 1/2” cubed
peeled, 1/4” diced

2 cloves (1 tsp) Garlic,
fresh, minced

1/4 cup Ketchup
1 Tbsp Worcestershire
sauce

1 Tbsp Brown sugar,
unpacked

1/2 tsp Salt, table
1 tsp Paprika
1 tsp Mustard, yellow,
prepared

1/4 cup Warm water
2 Tbsp Flour, all purpose,
enriched, unbleached

2 1/4 cups Whole

steak, fresh or frozen, lean,
1/2” cubed
Onions, fresh, peeled, 1/4”
diced
Garlic, fresh, minced

sauce

unpacked

yellow, prepared

enriched, unbleached

grain-rich egg noodles,
uncooked or other whole
grain-rich pasta

(12 1/2 oz) Whole
grain-rich egg noodles,
uncooked or other whole
grain-rich pasta

steak, fresh or frozen, lean,
1/2” cubed
Onions, fresh, peeled, 1/4”
diced
Garlic, fresh, minced

sauce

unpacked

yellow, prepared

enriched, unbleached

(1 lb 9 oz) Whole
grain-rich egg noodles,
uncooked or other whole
grain-rich pasta

Source: Team Nutrition: Adapted from Nutrition.gov

117

Appendix A: Chicken Ratatouille
Directions:
1. Heat oil on medium-high. For 6 servings, use
a medium skillet. For 25 servings, use 2
extra-large skillets. For 50 servings, use 4
extra-large skillets.
2. Add chicken and sauté until lightly browned,
3 minutes for 6 servings or 10-15 minutes for
25 and 50 servings.
3. Add zucchini, eggplant, onion, green pepper,
mushrooms, and salt. Cook for an additional 5
minutes until onions are tender. Stir often.
4. Add diced canned tomatoes with juice,
minced garlic, dried basil, black pepper, and
balsamic vinegar. Bring to a boil.

Background:
Ratatouille (rat-a-tooey) is a stew from the south
of France. The name comes from the French word
touiller, meaning “to stir up.” When you cook this
modern version that uses chicken with traditional
vegetables, you’ll see why!

5. Reduce heat to medium and simmer for
10 minutes, or until chicken is tender and
juices from the tomatoes and vinegar have
reduced. Stir frequently. Chicken should
reach an internal temperature of 165 °F for
at least 15 seconds.
6. Remove from heat and stir in lemon juice
and parsley.

Nutrition Information:
Calories: 101
Total fat: 4g
Saturated fat: 1g
Sodium: 185mg
Total Carbohydrate: 3g

Dietary Fiber: 1g
Protein: 13g
Calcium: 22mg
Iron: 1mg

7. Serve 3/8 cup.

Notes:
• If chicken is frozen, defrost in the refrigerator
for 1 day per 1-5 pounds. Hold raw chicken at
40 °F or lower.

CACFP Crediting Information:
3/8 cup (No. 10 scoop) provides 1 1/2 oz.
equivalent meat and 1/4 cup vegetable.

Source: Team Nutrition: Adapted from CNPP Cultural Recipes.

118

Appendix A: Chicken Ratatouille
Ingredients
6 servings

25 servings

50 servings

Prep Time: 20 minutes
Cook Time: 18 minutes

Prep Time: 30 minutes
Cook Time: 35 minutes

1/4 Tbsp Canola oil
12 1/2 oz Chicken breast,

1 Tbsp Canola oil
3 lbs 4 oz Chicken breast,

2 Tbsp Canola oil
6 lbs 8 oz Chicken breast,

1/4 cup Zucchini, fresh,

7/8 cup (4 1/4 oz)

1 3/4 cups (8 1/2 oz)

4 1/2 cups (8 1/3 oz)

2 qts 1 cup (1 lb 2/3 oz)

1 1/4 cups (6 1/4 oz)

2 1/2 cups (12 1/2 oz)

1 cup (5 1/4 oz) Green

2 cups (10.5 oz) Green

3/4 cup 1/2 Tbsp

1 1/2 cups 1 Tbsp (5 1/2

1 tsp Salt, table
3 cups 2 Tbsp (1 lb

2 tsp Salt, table
1 qt 2 1/4 cups (3 lb 4

4 cloves Garlic, fresh,

8 cloves Garlic, fresh,

2 tsp Basil, dried
1/2 tsp Black pepper,

1 Tbsp 1 tsp Basil, dried
1 tsp Black pepper,

2 tsp Balsamic vinegar
2 tsp Lemon juice, fresh or

1 Tbsp 1 tsp Balsamic

boneless, skinless, fresh or
frozen, raw, 1/2” diced
unpeeled, 1/2” diced

2/3 cup Eggplant, fresh,
unpeeled, 1/2” diced

1/3 cup Onions, fresh,
peeled, 1/4” diced

1/4 cup Green peppers,
fresh, 1/4” diced

3 Tbsp Mushrooms, fresh,
thinly sliced

1/4 tsp Salt, table
3/4 cup Tomatoes, with

juice, canned, diced, garlic,
oregano, and basil

1 clove (1/2 tsp) Garlic,
fresh, minced

1/2 Tbsp Basil, dried
1/8 tsp Black pepper,
ground

1/2 tsp Balsamic vinegar
1/2 tsp Lemon juice, fresh
or bottled

1/2 tsp Parsley, fresh,
minced

boneless, skinless, fresh or
frozen, raw, 1/2” diced
Zucchini, fresh, unpeeled,
1/2” diced
Eggplant, fresh, unpeeled,
1/2” diced
Onions, fresh, peeled, 1/4”
diced
bell peppers, fresh, 1/4”
diced
(2 3/4 oz) Mushrooms,
fresh, thinly sliced

10 oz) Tomatoes, with
juice, canned, diced, garlic,
oregano, and basil
minced

ground

bottled

2 Tbsp Parsley, fresh,
minced

oz) Tomatoes, with juice,
canned, diced, garlic,
oregano, and basil
minced

ground

vinegar

1 Tbsp 1 tsp Lemon juice,
fresh or bottled

1/4 cup Parsley, fresh,
minced

119

Appendix A: Easy Zucchini Lasagna
Directions:
1. Preheat oven to 350 °F.
2. Set aside mozzarella cheese for later use. For
6 servings, save 1/3 cup. For 25 servings, save
1 1/3 cups. For 50 servings, save 2 2/3 cups.
3. Make cheesy tomato sauce: combine
remaining mozzarella cheese, cottage cheese,
tomato paste, tomato sauce, oregano, basil,
onions, garlic, and black pepper in a bowl.
4. Divide zucchini evenly into two parts, about
3/4 cup for 6 servings, 3 1/4 cups for 25
servings, and 6 1/2 cups for 50 servings.

Background:
Zucchini is also called green Italian squash. It
is found in many Italian foods like pizza, pasta,
soups, and salads. Lasagna has been eaten in
Italy since the Middle Ages! This modern version
is nutritious and delicious.

Nutrition Information:
Calories: 171
Total fat: 4g
Saturated fat: 3g
Sodium: 434mg
Total Carbohydrate: 24g

Dietary Fiber: 2g
Protein: 11g
Calcium: 68mg
Iron: 2mg

CACFP Crediting Information:
1 piece provides 1 oz. equivalent meat alternate,
1/2 cup vegetable, and 1/2 oz. equivalent grains.

5. Lightly coat a medium baking dish (about 8” x
8”) with nonstick cooking spray for 6 servings.
For 25 servings, use 1 pan (12” x 20” x 2 1/2”).
For 50 servings, use 2 pans.
6. First layer: Spread 3 1/2 cups of cheesytomato sauce evenly on the bottom of each
pan. For 6 servings, cover sauce with 3 sheets
of oven-ready lasagna noodles. For 25 and 50
servings, cover sauce with 12 sheets. Then,
cover noodles with 3 1/2 cups of zucchini
slices.
7. Second layer: Repeat first layer.
8. Third layer: Top layers 1 and 2 with the
remaining cheesy-tomato sauce (about 3 1/2
cups) and then finish by sprinkling on the
remaining shredded mozzarella cheese and
the parmesan cheese.
9. Cover tightly with foil and bake until zucchini
is tender, about 30 minutes for 6 servings or
45 minutes for 25 and 50 servings.
10. Remove from oven.
11. Remove foil and bake uncovered until
cheese starts to brown slightly, approximately
15 minutes. Heat to 140 °F for at least 15
seconds.
12. Remove from oven. Let lasagna stand 10
minutes before serving.
13. Serve 1 piece (2” x 3 3/4”).

120

Appendix A: Easy Zucchini Lasagna
Ingredients
6 servings

25 servings

50 servings

Prep Time: 20 minutes
Cook Time: 1 hour

Prep Time: 40 minutes
Cook Time: 45 minutes

1/2 cup 2 Tbsp (2 1/2 oz)
Mozzarella cheese, low-fat,
shredded

2 1/2 cups 2 Tbsp (10 1/2
oz) Mozzarella cheese, lowfat, shredded

1 qt 1 1/4 cups (1 lb 5 oz)
Mozzarella cheese, low-fat,
shredded

1 cup Cottage cheese,
fat-free

1 qt 1/4 cup (2 lbs 2 oz)
Cottage cheese, fat-free

2 qts 1/2 cup (4 lbs 4 oz)
Cottage cheese, fat-free

3 Tbsp Tomato paste,
canned, low sodium

3/4 cup (7 1/2 oz) Tomato
paste, canned, low sodium

1 1/2 cups (15 oz) Tomato
paste, canned, low sodium

1 cup Tomato sauce,
canned

1 qt 2 Tbsp (2 lbs 4 oz)
Tomato sauce, canned

2 qts 1/4 cup (4 lbs 8 oz)
Tomato sauce, canned

1 tsp Oregano, dried

1 Tbsp 1 tsp Oregano,
dried

2 Tbsp 2 tsp Oregano,
dried

2 cup 1 Tbsp (3 5/8 oz)
Onions, fresh, peeled, 1/4”
diced

1 Tbsp 1 tsp Basil, dried

2 Tbsp 2 tsp Basil, dried

2 1/4 cups (11 oz) Onions,
fresh, 1/4” diced

2 cloves (1 tsp) Garlic,
fresh, minced

8 cloves (1 Tbsp 1 tsp)
Garlic, fresh, minced

1 qt 1/2 cup (1 lb 6 oz)
Onions, fresh,peeled, 1/4”
diced

1/4 tsp Black pepper,
ground

1 tsp Black pepper, ground

1 tsp Basil, dried

1 1/2 cups Zucchini, fresh,
unpeeled, thinly sliced

1 qt 2 1/2 cups (1 lb
15 oz) Zucchini, fresh,
unpeeled, thinly sliced

6 sheets (3 3/8 oz)
Lasagna noodles, enriched,
oven ready

25 sheets (15 oz) Lasagna
noodles, enriched, oven
ready

1 Tbsp Parmesan cheese,
fresh, shredded

1/4 cup (1 oz) Parmesan
cheese, fresh, shredded

Nonstick cooking spray

16 cloves (2 Tbsp 2 tsp)
Garlic, fresh, minced
2 tsp Black pepper, ground
3 qts 1 cup (3 lbs 14 oz)
Zucchini, fresh, unpeeled,
thinly sliced
50 sheets (1 lb 14 oz)
Lasagna noodles, enriched,
oven ready
1/2 cup (2 oz) Parmesan
cheese, fresh, shredded
Nonstick cooking spray

Source: Team Nutrition: Adapted from http://www.nhlbi.nih.gov/health/educational/hearttruth/
downloads/html/factsheet-recipes/factsheet-recipes.htm

121

Appendix A: Italian Vegetable Medley

Background:

Directions:

Italian seasoning, which typically includes
rosemary, oregano, thyme, and marjoram, adds
extra flavor to this easy veggie recipe.

1. Preheat oven to 400 °F.

Nutrition Information:
Calories: 17
Total fat: 0g
Saturated fat: 0g
Sodium: 165mg
Total Carbohydrate: 3g

Dietary Fiber: 1g
Protein: 1g
Calcium: 26mg
Iron: 0mg

2. Lightly coat a medium baking pan (about 8”
x 8”) with nonstick cooking spray. For larger
quantities, use a steam table pan. For 25
servings, use 1 half pan (10 – 3/8” x 12 – 3/4”
x 4”). For 50 servings, use 1 full pan (12” x 20”
x 4”).
3. In a bowl (medium for 6 servings and large
for 25 and 50 servings) combine onions,
green beans, tomatoes with juice, okra, green
pepper, lemon juice, Italian seasoning, and
salt.
4. Place vegetable mixture in baking pan.
5. Cover with foil and bake for 15 minutes.

CACFP Crediting Information:
1/4 (No. 16 scoop) cup provides 1/4 cup
vegetable.

6. Remove from the oven and stir in zucchini and
eggplant.
7. Continue baking uncovered for 20 minutes or
until vegetables are tender. Stir occasionally.
Heat to 140 °F for at least 15 seconds.
8. Sprinkle top with Parmesan cheese.
9. Serve 1/4 cup.

122

Appendix A: Italian Vegetable Medley
Ingredients
6 servings

25 servings

50 servings

Prep Time: 10 minutes
Cook Time: 35 minutes

Prep Time: 20 minutes
Cook Time: 55 minutes

Nonstick cooking spray

3/4 cup Tomatoes with
juice, canned, diced

3 cups 2 TBsp (1lb 10
oz) Tomatoes with juice,
canned, diced

1 qt 2 1/4 cups (3 lbs 4
oz) Tomatoes with juice,
canned, diced

2 cups (8 oz) Onion, fresh,
peeled, 1/4” diced

1 qt (1 lb) Onion, fresh,
peeled, 1/4” diced

1 cup (4 oz) Green beans,
fresh, cut, 1/2” pieces

2 cups (8 oz) Green beans,
fresh, cut, 1/2” pieces

1 1/3 cup (4 oz) Okra,
frozen, cut

2 2/3 cups (8 oz) Okra,
frozen, cut

1 cup (4 oz) Green bell
pepper, fresh, 1/4” diced

2 cups (8 oz) Green bell
pepper, fresh, 1/4” diced

2 Tbsp 2 tsp Lemon juice,
fresh squeezed, seeds
removed OR bottled

1/3 cup Lemon juice, fresh
squeezed, seeds removed
OR bottled

2 tsp Italian seasoning,
dried

1 Tbsp 1 tsp Italian
seasoning, dried

1 tsp Salt, table

2 tsp Salt, table

1 cup (4 oz) Zucchini,
fresh, unpeeled, 1/4” diced

2 cups (8 oz) Zucchini,
fresh, unpeeled, 1/4” diced

2 cups (4 oz) Eggplant,
fresh, unpeeled, 1/2”
cubed

1 qt (8 oz) Eggplant, fresh,
unpeeled, 1/2” cubed

1/2 cup Onion, fresh,
peeled, 1/4” diced
1/4 cup Green beans,
fresh, cut, 1/2” pieces
1/3 cup Okra, frozen, cut
1/4 cup Green bell
pepper, fresh, 1/4” diced
2 teaspoons Lemon juice,
fresh squeezed, seeds
removed OR bottled
1/2 teaspoon Italian
seasoning, dried
1/4 teaspoon Salt, table
1/4 cup Zucchini, fresh,
unpeeled, 1/4” diced
1/2 cup Eggplant, fresh,
unpeeled, 1/2” cubed
1 tablespoon Parmesan
cheese, grated

1/4 cup Parmesan cheese,
grated

1/2 cup Parmesan cheese,
grated

Source: Adapted from https://www.nhlbi.nih.gov/health/resources/heart/syah-html/itvegbak

123

Appendix A: Mediterranean Tuna Salad

FPO

Background:
Replace mayonnaise with a tangy, Italian salad dressing to create a delicious new twist on tuna salad.
Serve it in a pita, on a bun or roll, on top of crackers, or by itself.

Nutrition Information:

Directions:

Calories: 178
Total fat: 3g
Saturated fat: 0g
Sodium: 533mg
Total Carbohydrate: 24g

1. Place drained tuna in a bowl.

Dietary Fiber: 3g
Protein: 15g
Calcium: 14mg
Iron: 2mg

2. Break apart chunks of tuna using a fork.
3. Add carrots, cucumbers, peas, and salad
dressing. Mix well.

CACFP Crediting Information:

4. Cover and refrigerate until salad is chilled and
peas are thawed, about 2 hours for 6 servings
or 4 hours for 25 and 50 servings. Cool to 70
°F within 2 hours and to 40 °F or lower within
an additional 4 hours.

1/2 pita provides 1.5 oz. equivalent meat, 1/4 cup
vegetable, and 1.25 oz. equivalent grains.

5. Cut each pita in half. Place 1/2 cup of tuna
salad into the pocket of each pita half.
6. Serve 1/2 a pita pocket.

124

Appendix A: Mediterranean Tuna Salad
Ingredients
6 servings
Prep Time: 10 minutes

1 cup 2 Tbsp (9 oz) Tuna,
chunk style, canned in
water, drained
3/4 cup Carrots, fresh,
peeled, shredded
1/2 cup Cucumber, fresh,
unpeeled, 1/4” diced
2/3 cup Peas, frozen
1/3 cup Italian salad
dressing, fat-free
3 Whole-wheat pitas (at
least 70 gm each)

25 servings
Prep Time: 20 minutes

2 1/4 cups 2 Tbsps (2
lbs 5 1/2 oz) Tuna, chunk
style, canned in water,
drained
3 cups 2 Tbsp (10 oz)
Carrots, fresh, peeled,
shredded
2 cups (8 oz) Cucumber,
fresh, unpeeled, 1/4” diced
2 3/4 cups (12 1/2 oz)
Peas, frozen
1 1/3 cups Italian salad
dressing, fat-free
12 1/2 Whole-wheat pitas
(at least 70 gm each)

50 servings
Prep Time: 20 minutes

4 1/2 cups 3 Tbsps (4 lbs
11 oz) Tuna, chunk style,
canned in water, drained
1 qt 2 1/4 cups (1 lb 4
oz) Carrots, fresh, peeled,
shredded
1 qt (1 lb) Cucumber,
fresh, unpeeled, 1/4” diced
1 qt 1 1/2 cups (1 lb 9 oz)
Peas, frozen
2 2/3 cups Italian salad
dressing, fat-free
25 Whole-wheat pitas (at
least 70 gm each)

Source: Team Nutrition: Adapted from https://foodhero.org/recipes/mediterranean-tuna-salad

125

Appendix A: Spinach Egg Bake
direction or by placing under cool running
water.

FPO

3. Drain excess water from spinach.
4. Whisk eggs in a mixing bowl. Add feta
cheese, dehydrated onions, salt, and black
pepper. Mix well.
5. Lightly coat baking dish or pan with nonstick
cooking spray. For 6 servings, use 8” x 8”
baking pan. For 25 servings, use 1 pan (12” x
20” x 2 1/2”). For 50 servings, use 2 pans.
6. Spread spinach evenly on the bottom of the
baking dish or pan.

Background:

7. Top spinach with egg mixture. Keep the
vegetables spread evenly by slightly stirring
the mixture with a spatula or spoon.

An egg bake is also known as a frittata. Frittata
is from Italy. It can be made with many kinds of
ingredients from all over Europe, including feta
cheese which comes from Greece. It is a great
way to try new vegetables as a family.

8. Place baking dish in the oven. Bake at 350 °F
for 15 minutes for 6 servings or 30 minutes
for 25 and 50 servings. Ensure an internal
temperature of 165 °F or higher for at least 15
seconds.

Nutrition Information:
Calories: 115
Total fat: 8g
Saturated fat: 2g
Sodium: 203mg
Total Carbohydrate: 4g

Dietary Fiber: 2g
Protein: 8g
Calcium: 127mg
Iron: 2mg

9. Then, broil on high for 2 minutes or until the
eggs are set and the top is a light to golden
brown color. Remove immediately to prevent
burning. Caution: use a hot pad as dish will
be very hot.
10. Cut each baking dish or pans into the proper
number of servings (6 pieces per baking dish,
25 per pan).
11. Serve 1 piece ( 2” x 3 3/4”).

CACFP Crediting Information:

Notes:

1 piece provides 2 oz. equivalent meat alternate
and 1/4 cup vegetable.

• Swiss, cheddar, or ricotta cheese are great
substitutes for the feta.
• Liquid whole eggs may be substituted for
fresh eggs.

Directions:
1. Preheat oven to 350 °F.
2. Thaw spinach in the microwave using package

126

• Before whisking, puncture each egg yolk with
a fork to make whisking faster and easier.
• It is very important to squeeze moisture
from the spinach to obtain optimal firmness,
texture, and color in your egg bake.

Appendix A: Spinach Egg Bake
Ingredients
6 servings

25 servings

50 servings

Prep Time: 20 minutes
Cook Time: 17 minutes

Prep Time: 50 minutes
Cook Time: 32 minutes

2 1/4 cups Spinach,
frozen, chopped, thawed,
and drained
6 (or 1 1/4 cups whole
liquid eggs) Eggs, large
1 Tbsp Feta cheese,
crumbled
1 tsp Onions, dehydrated,
chopped
1/8 tsp Black pepper,
ground
1/8 tsp Salt, table
Nonstick cooking spray

2 qt 2 1/2 cups (4 lbs
9 oz) Spinach, frozen,
chopped, thawed, and
drained
25 (or 1 qt 1 1/4 cups
whole liquid eggs) Eggs,
large
1/4 cup (2 oz) Feta
cheese, crumbled
1 Tbsp 1 tsp Onions,
dehydrated, chopped
1/2 tsp Black pepper,
ground
1/2 tsp Salt, table

5 qts 1 cup (9 lbs 2 oz)
Spinach, frozen, chopped,
thawed, and drained
50 (or 2 qt 2 1/2 cups
whole liquid eggs) Eggs,
large
1/2 cup (4 oz) Feta
cheese, crumbled
2 Tbsp 2 tsp Onions,
dehydrated, chopped
1 tsp Black pepper, ground
1 tsp Salt, table
Nonstick cooking spray

Nonstick cooking spray

Source: Team Nutrition: Adapted from CNPP Cultural Recipes

127

Appendix A: Turkey Burgers with Tzatziki Sauce
Directions:
1. Preheat oven to 400 °F.
2. Prepare Tzatziki Sauce: In a bowl, mix yogurt (2
Tbsp for 6 servings, 1/2 cup for 25 servings, 1
cup fore 50 servings), cucumber, mint leaves, and
lemon juice. Save remaining yogurt for step 10.
Chill sauce. Cool to 40 °F or lower within 4 hours.
Hold for cold service at 40 °F or lower.
3. Prepare Burgers: Thaw, drain, and squeeze
excess liquid from spinach.
4. In a bowl, mix spinach, ground turkey, remaining
yogurt, oregano, garlic powder, salt, and pepper.
5. Shape into 3 oz. rectangle patties to fit into pita
pockets, about 1/4” thick.

Background:
Minted cucumber sauce known as Tzatziki
transforms boring burgers into a flavorful
exploration of Greek cuisine.

6. Place burgers on baking sheet coated with
nonstick cooking spray. For 25 servings, use 1
sheet pan (18” x 26” x 1”). For 50 servings, use 2
sheet pans.
7. Bake for 20 minutes. Heat to165 °F for at
least 15 seconds.

Nutrition Information:

8. Cut Pita Pocket in half.

Calories: 198
Total fat: 6g
Saturated fat: 1g
Sodium: 436mg
Total Carbohydrate: 22g

10. Top each burger with 1 tablespoon Tzatziki
sauce.

Dietary Fiber: 3g
Protein: 17g
Calcium: 74mg
Iron: 2mg

9. Place a turkey burger and a tomato
into each half.

11. Serve 1/2 pita,

CACFP Crediting Information:

Notes:

1/2 pita provides 1 1/2 oz. equivalent meat, 1/4
cup vegetable, and 1 1/4 oz. equivalent grains.

• If ground turkey is frozen, defrost in the
refrigerator. Hold raw ground turkey at 40 °F
or lower.
• Tzatziki Sauce can also be served on the side.

128

Appendix A: Turkey Burgers with Tzatziki Sauce
Ingredients
6 servings

25 servings

50 servings

Prep Time: 15 minutes
Cook Time: 20 minutes

Prep Time: 30 minutes
Cook Time: 20 minutes

1/4 cup Greek yogurt,

1 cup (8 oz) Greek yogurt,

2 cups (1 lb) Greek

1/4 cup Cucumber, fresh,

1 cup (8 oz) Cucumber,

2 cups (1 lb) Cucumber,

2 tsp Mint leaves, fresh,

2 Tbsp 2 tsp Mint leaves,

1/3 cup Mint leaves,

1 tsp Lemon juice, fresh

1 Tbsp 1 tsp Lemon juice,

2 Tbsp 2 tsp Lemon juice,

1 qt 1 1/4 cups (2 lbs

2 qts 2 1/2 cups (4 lbs

3 lbs 3 oz Ground turkey,

6 lbs 6 oz Ground turkey,

1 Tbsp 1 tsp

2 Tbsp 2 tsp

1 Tbsp 1 tsp

2 Tbsp 2 tsp

6 Whole wheat pitas (at
least 70 gm each)

2 tsp Salt, table
2 tsp Black pepper,

1 Tbsp 1 tsp Salt, table
1 Tbsp 1 tsp Black

Nonstick cooking spray

12 1/2 (10 oz) Tomato,

25 (1 lb 4 oz) Tomato,

12 1/2 Whole wheat pitas

25 Whole wheat pitas (at

Nonstick cooking spray

plain, non-fat

peeled, chopped
chopped

squeezed, seeds removed
or lemon juice, bottled

1 1/4 cups Spinach,
frozen, chopped

13 oz Ground turkey, fresh

or frozen, at least 93% lean

1 tsp Oregano, dried
1 tsp Garlic powder
1 tsp Salt, table
1/2 tsp Black pepper,

plain, non-fat

fresh, peeled, chopped
fresh, chopped

fresh squeezed, seeds
removed or lemon juice,
bottled
7 oz) Spinach, frozen,
chopped

fresh or frozen, at least
93% lean
Oregano, dried

ground

6 slices Tomato, fresh,
1/8” half-slices

Garlic powder

ground

fresh, 1/8” half-slices
(at least 70 gm each)

yogurt, plain, non-fat
fresh, peeled, chopped
fresh, chopped

fresh squeezed, seeds
removed or lemon juice,
bottled
14 oz) Spinach, frozen,
chopped
fresh or frozen, at least
93% lean
Oregano, dried
Garlic powder

pepper, ground

fresh, 1/8” half-slices
least 70 gm each)

Source: Team Nutrition: Adapted from Food.com

129

Appendix A: Collard Greens

Background:

Directions:

Collard greens are popular in the Southern
United States. They can also be found in meals
from places like Tanzania, Kenya, Brazil, Portugal,
and Kashmir. Collard greens can be made alone
or mixed with other leafy greens like spinach,
kale, or Swiss chard.

1. Coat a pot with nonstick cooking spray and
heat over medium heat.

Nutrition Information:
Calories: 26
Total fat: 1g
Saturated fat: 0g
Sodium: 54mg
Total Carbohydrate: 3g

Dietary Fiber: 2g
Protein: 2g
Calcium: 67mg
Iron: 1mg

2. Heat bacon for 3-4 minutes, until lightly
brown. Stir often.
3. Increase heat to medium-high. Add onions
and sauté until soft.
4. Add collard greens. Sauté for 1-2 minutes. Stir
often. Sauté until greens begin to wilt.
5. Add water to pot. Cover and bring to a boil.
6. Reduce heat to medium. Simmer for 5-7
minutes for 6 servings or 10-12 minutes for
25 and 50 servings, stirring occasionally. Stir
in liquid smoke (optional). Remove from heat
when greens are tender. Heat to 140 °F or
higher for 15 seconds .
7. Serve 1/3 cup.

CACFP Crediting Information:
1/3 cup provides 1/4 cup vegetable.

130

Appendix A: Collard Greens
Ingredients
6 servings

25 servings

50 servings

Prep Time: 10 minutes
Cook Time: 20 minutes

Prep Time: 20 minutes
Cook Time: 25 minutes

2 Tbsp Turkey bacon,
cooked, chopped
1/2 cup Onions, fresh,
peeled, 1/4” diced
2 qts Collard greens, fresh,
leaves only, chopped
1 cup Water
1/4 tsp (Optional) Liquid
smoke
Nonstick cooking spray

1/2 cup (2 oz, about
4 slices) Turkey bacon,
cooked, chopped

1 cup (4 oz, about
8 slices) Turkey bacon,
cooked, chopped

2 cups (8 oz) Onions,
fresh, peeled, 1/4” diced

1 qt (1 lb) Onions, fresh,
peeled, 1/4” diced

2 gallons 1 1/3 cups (2
lbs 1 oz) Collard greens,
fresh, leaves only, chopped

4 gallons 2 2/3 cups
(4 lbs 2 oz) Collard greens,
fresh, leaves only, chopped

1 qt Water

2 qts Water

1 tsp (Optional) Liquid
smoke

2 tsp (Optional) Liquid
smoke

Nonstick cooking spray

Source: Team Nutrition: Adapted from http://www.floridahealth.gov/programs-and-services/
childrens-health/child-care-food-program/nutrition/cookbook.html
Link: https://whatscooking.fns.usda.gov/recipes/child-nutrition-cnp/collard-greens

131

Appendix A: Corn, Zucchini, and Tomato Pie

Background:

Directions:

Colorful and hearty, this savory pie is a great
way to showcase summer vegetables. Serve it as
a side dish or a meatless entrée.

1. Preheat oven to 350 °F.

Nutrition Information:
Calories: 52
Total fat: 1g
Saturated fat: 1g
Sodium: 171mg
Total Carbohydrate: 9g

Dietary Fiber: 1g
Protein: 2g
Calcium: 46mg
Iron: 1mg

CACFP Crediting Information:
1 piece provides 1/4 cup vegetable.

2. Lightly coat a baking dish with nonstick
cooking spray. For 6 servings, use an 8” x 8”
baking dish. For 25 servings, use 1 full pan
(12” x 20” x 2”). For 50 servings, use 2 full
pans.
3. Place zucchini slices in the bottom of the
baking dish, cover with tomato slices, and top
with corn.
4. Sprinkle lemon juice evenly over vegetables.
5. Make seasoning mixture: In a bowl, mix
together dill, salt, black pepper, parmesan,
and bread crumbs.
6. Sprinkle seasoning mixture evenly over
vegetables and lightly spray with nonstick
cooking spray.
7. Cover with foil and bake for 25 minutes for 6
servings or 35 minutes for 25 and 50 servings
or until zucchini is tender. Heat to 145 °F or
higher for at least 15 seconds.
8. Cut into 6 even pieces for 6 servings, or 25
pieces per pan for 25 and 50 servings.
9. Serve 1 piece.

132

Appendix A: Corn, Zucchini, and Tomato Pie
Ingredients
6 servings

25 servings

50 servings

Prep Time: 5 minutes
Cook Time: 25 minutes

Prep Time: 15 minutes
Cook Time: 35 minutes

1 cup Zucchini, fresh,

1 qt (1 lb) Zucchini, fresh,

2 qts (2 lbs) Zucchini,

1 cup Tomatoes, fresh,

1 qt (1 lb) Tomatoes, fresh,

2 qts (2 lbs) Tomatoes,

3/4 cup Corn, frozen,

3 1/8 cup (1 lb) Corn,

1 qt 2 1/4 cup (2 lbs)

1/4 cup Lemon juice, fresh

1/2 cup Lemon juice, fresh

1/4 cup Dill weed, fresh,

1/2 cup Dill weed, fresh,

1/2 tsp Salt, table
1 tsp Black pepper,

1 tsp Salt, table
2 tsp Black pepper,

3/4 cup Parmesan cheese,

1 1/2 cups Parmesan

1 cup Whole-wheat bread

2 cups Whole-wheat bread

Nonstick cooking spray

unpeeled, 1/8” sliced
1/8” sliced

whole kernel, thawed

1 tsp Lemon juice, fresh

squeezed, seeds removed
OR Lemon juice bottled

1 tsp Dill weed, fresh,
chopped

1/8 tsp Salt, table
1/4 tsp Black pepper,
ground

3 Tbsp Parmesan cheese,
grated

1/4 cup Whole-wheat
bread crumbs

Nonstick cooking spray

unpeeled, 1/8” sliced
1/8” sliced

frozen, whole kernel,
thawed

squeezed, seeds removed
OR Lemon juice bottled
chopped

ground
grated

crumbs

fresh, unpeeled, 1/8” sliced
fresh, 1/8” sliced

Corn, frozen, whole kernel,
thawed
squeezed, seeds removed
OR Lemon juice bottled
chopped

ground

cheese, grated
crumbs

Source: Team Nutrition: Adapted from http://www.ag.ndsu.edu/pubs/yf/foods/fn1513.pdf

133

Appendix A: Creamy Wild Rice
Cover and reduce heat to medium. Cook
until water is absorbed, about 15-20 minutes
for 6 servings or 50-60 minutes for 25 and
50 servings. Stir once. Cover and cook an
additional 10 minutes over low heat. Fluff the
rice gently with a fork. Set aside.
4. Place a medium skillet on medium-high heat.
For 25 servings, use 2 extra-large skillets. For
50 servings, use 4 extra-large skillets.
5. Brown ground turkey. Add onion and celery.
Continue cooking on medium heat until
onions and celery are soft, about 5-7 minutes,
and the internal temperature of the meat
reaches 165 °F or higher for at least 15
seconds. Drain.

Background:
Wild rice, or manoomin, is grown in North
America. It is a sacred food for Native Americans,
especially the Ojibwe people. Wild rice dishes,
like this one, are eaten at special events like
picnics, parties, and funerals.

Nutrition Information:
Calories: 214
Total fat: 7g
Saturated fat: 2g
Sodium: 317mg
Total Carbohydrate: 23g

Dietary Fiber: 2g
Protein: 16g
Calcium: 72mg
Iron: 1mg

6. Stir in rice and remaining ingredients. Bring to
a boil. Remove from heat.
7. Coat a baking dish with nonstick cook spray
and spread in mixture evenly in the bottom of
the pan. For 6 servings, use a medium baking
dish (about 8” x 8”). For 25 servings, use 1
pan (12” x 20” x 4”). For 50 servings, use 2
pans.
8. Cover with foil. Bake for 30 minutes for 6
servings or 45-50 minutes for 25 and 50
servings, or until liquid has absorbed and dish
is creamy. Hold at 140 °F or higher.
9. Serve 3/4 cup.

CACFP Crediting Information:

Notes:

3/4 cup provides 1 1/2 oz. equivalent meat, 1/8
cup vegetable, and 3/4 oz. equivalent grains.

• For optimal browning and taste, do not rinse
or crowd ground meat. Crowding may cause
the juices to pool around the meat. Pooling
causes the juices to steam the meat rather
than brown it, making it less flavorful.

Directions:
1. Preheat oven to 350 °F
2. Combine wild rice, brown rice, and water in a
pot.
3. Heat on medium-high heat to a rolling boil.

134

• Cook rice the day before and cool in the
refrigerator. Cool to 40 °F or lower within 4
hours.
• If ground turkey is frozen, defrost in the
refrigerator for 1 day per 1-5 pounds. Store
raw ground turkey at 40 °F or lower.

Appendix A: Creamy Wild Rice
Ingredients
6 servings

25 servings

50 servings

Prep Time: 10 minutes
Cook Time: 2 hours 15 minutes

1/3 cup Wild rice,
uncooked

1 1/2 cups (8 oz) Wild
rice, uncooked

3 cups (1 lb) Wild rice,
uncooked

1 cup Brown rice,
uncooked

2 cups (11 oz) Brown rice,
uncooked

1 qt (1 lb 6 oz) Brown rice,
uncooked

1 1/2 cups Water

1 qt 3 cups (56 fl oz)
Water

3 qts 2 cups (112 fl oz)
Water

3 lbs 5 oz Ground turkey,
fresh or frozen

7 lbs Ground turkey, fresh
or frozen

1 qt (1 lb) Onions, fresh,
1/4” diced

2 qts (2 lbs) Onions, fresh,
1/4” diced

1 qt (2 lbs ) Celery, fresh,
1/4” diced

2 qts (2 lbs) Celery, fresh,
1/4” diced

1 qt Cream of mushroom
soup, condensed

2 qts (4 lbs) Cream
of mushroom soup,
condensed

Prep Time: 5 minutes
Cook Time: 1 hour 15 minutes

13 oz Ground turkey, fresh
or frozen
1 cup Onions, fresh, 1/4”
diced
1 cup Celery, fresh, 1/4”
diced
1 cup Cream of mushroom
soup, condensed
3/4 cup Milk, non-fat
(skim)

3 cups Milk, non-fat (skim)

1 Tbsp Garlic powder

1/4 cup Garlic powder

1 tsp Black pepper, ground

1 Tbsp 1 tsp Black pepper,
ground

Nonstick cooking spray

1 qt 2 cups Milk, non-fat
(skim)
1/2 cup Garlic powder
2 Tbsp 2 tsp Black pepper,
ground
Nonstick cooking spray

Source: Team Nutrition: Adapted from a recipe by Onamia Schools

135

Appendix A: Great Garden Soup
Directions:
1. Coat a skillet with nonstick cooking spray.
2. Heat the skillet on medium-high heat.
3. Add ground beef and brown. Heat to 165 °F
or higher for at least 15 seconds. Drain.
4. In a pot add browned beef, onions, garlic,
jalapeno peppers, butternut squash, green
beans, corn, and thyme. Cook for 4-6 minutes
on medium-high heat. Stir occasionally until
onions and peppers are tender.
5. Add summer squash, zucchini, kidney beans,
tomato sauce, tomatoes with juice, and water.
Stir well. Bring to a boil.

Background:
Some Native American groups like the
Haudenosaunee (Iroquois) grew corn, beans,
and winter squash next to each other. These
vegetables helped each other grow. They
became known as the “Three Sisters.” This recipe
is similar to a chili and is a great way to get many
veggies in one meal.

Nutrition Information:
Calories: 120
Total fat: 2g
Saturated fat: 1g
Sodium: 214mg
Total Carbohydrate: 16g

Dietary Fiber: 5g
Protein: 9g
Calcium: 3mg
Iron: 2mg

CACFP Crediting Information:
2/3 cup (No. 6 scoop) provides Legume as
Meat Alternate: 1 1/2 oz. equivalent meat/meat
alternate and 1/4 cup vegetable OR Legume as
Vegetable: 1/4 oz. meat and 1/2 cup vegetable.

136

6. Reduce heat to medium and simmer
uncovered for 20 minutes or until vegetables
are tender. Stir often. Heat to 140 °F or higher
for 15 seconds.
7. Serve 2/3 cup

Notes:
• For optimal browning and taste, do not rinse
or crowd ground beef. Crowding may cause
the juices to pool around the meat. Pooling
causes the juices to steam the beef rather
than brown it, making it less flavorful.
• If ground beef is frozen, defrost in the
refrigerator for 1 day per 1-5 pounds. Store
raw beef at 40 °F or lower.
• If using a slow cooker, add browned beef
and vegetable mixture along with remaining
ingredients into a slow cooker. Cook for 3
hours on high or 6 hours on low.

Source: Team Nutrition: Adapted from Oneida
Indian Nation’s Three Sisters Cookbook

Appendix A: Great Garden Soup
Ingredients
6 servings

25 servings

50 servings

Prep Time: 20 minutes
Cook Time: 30 minutes

Prep Time: 25 minutes
Cook Time: 40 minutes

4 oz Ground beef, at least
90% lean, raw, fresh or
frozen

1 lb Ground beef, at least
90% lean, raw, fresh or
frozen

2 lbs Ground beef, at least
90% lean, raw, fresh or
frozen

2/3 cup Onions, fresh, 1/4”
diced

2 1/2 cups (12 1/2 oz)
Onions, fresh, 1/4” diced

5 cups (1 lb 9 oz) Onions,
fresh, 1/4” diced

2 cloves (1 tsp) Garlic,
fresh, minced

8 cloves (1 Tbsp 1 tsp)
Garlic, fresh, minced

16 cloves (2 Tbsp 2 tsp)
Garlic, fresh, minced

1 Tbsp Jalapeno pepper,
fresh, seeds and veins
removed, minced

1/4 cup Jalapeno pepper,
fresh, seeds and veins
removed, minced

1/2 cup Jalapeno pepper,
fresh, seeds and veins
removed, minced

2/3 cup Butternut squash,
fresh, 1/2” cubed

2 1/2 cups (12 1/2 oz)
Butternut squash, fresh,
1/2” cubed

5 cups (1 lb 9 oz)
Butternut squash, fresh,
1/2” cubed

1 cup (4 oz) Green beans,
fresh, cut into 1/2” pieces

2 cups (8 oz) Green beans,
fresh, cut into 1/2” pieces

3/4 cup (4 oz) Corn, frozen

1 1/2 cups (8 oz) Corn,
frozen

1/4 cup Green beans,
fresh, cut into 1/2” pieces
3 Tbsp Corn, frozen
1 Tbsp Thyme, dried
1/4 cup Summer squash,
fresh, unpeeled, 1/2” diced
1/4 cup Zucchini, fresh,
unpeeled, 1/2” diced
1 1/2 cups 2 Tbsp (11 oz)
Kidney beans, low sodium,
rinsed, and drained or
kidney beans, dry, cooked
1/3 cup Tomato sauce,
canned
3/8 cup Tomatoes with
juice, canned, diced
1/4 cup Water
Nonstick cooking spray

1/4 cup Thyme, dried
1 cup (4 oz) Summer
squash, fresh, unpeeled,
1/2” diced
1 cup (4 oz) Zucchini,
fresh, unpeeled, 1/2” diced
1 qt 2 2/3 cups (2 lbs
14 oz) Kidney beans,
low sodium, rinsed, and
drained or kidney beans,
dry, cooked
1 3/8 cups 1 Tbsp (12 1/2
oz) Tomato sauce, canned
1 1/2 cups (12 1/2 oz)
Tomatoes with juice,
canned, diced
1 cup Water
Nonstick cooking spray

1/2 cup Thyme, dried
2 cups (8 oz) Summer
squash, fresh, unpeeled,
1/2” diced
2 cups (8 oz) Zucchini,
fresh, unpeeled, 1/2” diced
3 qts 1 1/3 cups (5 lbs
12 oz) Kidney beans,
low sodium, rinsed, and
drained or kidney beans,
dry, cooked
2 2/4 cups 3 Tbsp (1 lb 9
oz) Tomato sauce, canned
3 cups (1 lb 9 oz)
Tomatoes with juice,
canned, diced
2 cups Water
Nonstick cooking spray

137

Appendix A: Mini Salmon Loaves

Background:

Directions:

Salmon is a popular type of fish found in North
America, including Alaskan waterways. Try these
mini-loaves on a bun, over a bed of lettuce, with
eggs or a side of hash browns, with a dipping
sauce on the side, or just by themselves.

1. Preheat oven to 350 °F.

Nutrition Information:

5. Divide salmon mixture into 1 3/4 ounce
portions.

Calories: 82
Total fat: 3g
Saturated fat: 1g
Sodium: 197mg
Total Carbohydrate: 3g

Dietary Fiber: 0g
Protein: 11g
Calcium: 27mg
Iron: 0mg

CACFP Crediting Information:
1 loaf (about 1 1/2 oz.) provides 1 1/2 oz. meat
and 1/4 oz. equivalent grains.

138

2. Place salmon in a bowl.
3. Break apart chunks of salmon. Use a fork or
clean hands.
4. Crack egg into a medium bowl. Then, wash
hands. Add milk, onion, dill weed, lemon
pepper, and bread crumbs. Mix well.

6. Shape each portion into a mini-loaf, about
half an inch thick. Place on a baking sheet.
7. Bake for 15 minutes. Heat to 160 °F or higher
for at least 15 seconds.
8. Serve one mini-loaf.

Notes:
• Can be served with a lemon mayonnaise.

Appendix A: Mini Salmon Loaves
Ingredients
6 servings

25 servings

50 servings

Prep Time: 20 minutes
Cook Time: 15 minutes

Prep Time: 35 minutes
Cook Time: 15 minutes

1 cup Alaska salmon,
skinless, boneless, canned,
drained, flaked
1 Egg, large, slightly
beaten
1 Tbsp Milk, fat-free (skim)
1 tsp Onion, dried, minced
1 tsp Dill weed, fresh,
chopped
1/2 tsp Lemon pepper
seasoning
3 Tbsp Whole-wheat
bread crumbs

3 3/4 cups 2 1/2 Tbsp
(1 lb 15 1/4 oz) Alaska
salmon, skinless, boneless,
canned, drained, flaked

7 3/4 cups 1 Tbsp (3 lbs
14 1/2 oz) Alaska salmon,
skinless, boneless, canned,
drained, flaked

4 Eggs, large, slightly
beaten

8 Eggs, large, slightly
beaten

1/4 cup Milk, fat-free (skim)

1/2 cup Milk, fat-free (skim)

1 Tbsp 1 tsp Onion, dried,
minced

2 Tbsp 2 tsp Onion, dried,
minced

2 tsp Dill weed, fresh,
chopped

1 Tbsp 1 tsp Dill weed,
fresh, chopped

2 tsp Lemon pepper
seasoning

1 Tbsp 1 tsp Lemon
pepper seasoning

3/4 cup (3 1/8 oz) Wholewheat bread crumbs

1 1/2 cup (6 1/4 oz)
Whole-wheat bread
crumbs

Source: Team Nutrition; Adapted from Cooks.com

139

Appendix A: Red Beans and Rice
Directions:
1. Heat oil on medium-high in a skillet. For 25
servings, use 2 extra-large skillets. For 50
servings, use 4 extra-large skillets.
2. Add onions and peppers and sauté for about
3 minutes for 6 servings or 7-10 minutes for 25
and 50 servings or until onions are soft.
3. Reduce heat to medium. Stir in garlic, brown
rice, cumin, oregano, salt, and pepper.
4. Cook for 1-2 minutes or until rice and spices
become toasted, stirring constantly.
5. When rice and spices are toasted,
immediately add chicken broth. Stir, increase
heat to medium-high, and bring to a boil.

Background:
Rice and beans is a staple dish in many South
American countries. The popular duo is
sometimes called “casamiento” or “matrimonio,”
which means wedding or marriage. Rice and
beans is also a popular part of Creole cuisine in
Louisiana.

6. Stir in kidney beans. Reduce heat to medium
and simmer for 5 minutes for 6 servings or 10
minutes for 25 and 50 servings or until rice
becomes tender. Heat to a temperature of
140 °F for at least 15 seconds.
7. Serve 3/4 cup.

Nutrition Information:

Notes:

Calories: 173
Total fat: 3g
Saturated fat: 0g
Sodium: 313
Total Carbohydrate: 30g

• Tips for Cooking Dry Beans: Once the beans
have been soaked, add 1 3/4 qt. water for
every lb. of dry beans. Boil gently with lid
tilted until tender, about 2 hours. Use cooked
beans immediately.

Dietary Fiber: 7g
Protein: 7g
Calcium: 41mg
Iron: 2mg

CACFP Crediting Information:
3/4 cup provides Legume as Meat Alternate: 1 1/2
oz. equivalent meat alternate, 1/4 cup vegetable
and 1/2 oz. equivalent grain OR Legume as
Vegetable: No equivalent meat alternate and 5/8
cup vegetable and 1/2 oz. equivalent grains.

140

• Critical Control Point: Hold for hot service at
140 °F or higher or chill for later use. To chill,
cool to 70 °F within 2 hours and to 40 °F or
lower within an additional 4 hours.

Appendix A: Red Beans and Rice
Ingredients
6 servings

25 servings

50 servings

Prep Time: 10 minutes
Cook Time: 20 minutes

Prep Time: 20 minutes
Cook Time: 30 minutes

1 Tbsp Olive oil

1/4 cup Olive oil

1/2 cup Olive oil

1 1/2 cups Onions, fresh,
peeled, 1/4” diced

1 qt 2 1/4 cups (1 lb 9 oz)
Onions, fresh, peeled, 1/4”
diced

3 qts 1/2 cup (3 lbs 2 oz)
Onions, fresh, peeled, 1/4”
diced

1 qt 2 1/4 cups (1 lb 9 oz)
Green bell peppers, fresh,
1/4” diced

3 qts 1/2 cup (3 lbs 2 oz)
Green bell peppers, fresh,
1/4” diced

6 cloves (1 Tbsp) Garlic,
fresh, minced

12 cloves (2 Tbsp) Garlic,
fresh, minced

3 cups 2 Tbsp (12 1/2
oz) Brown rice, instant,
uncooked

1 qt 2 1/4 cups (1 lb 9
oz) Brown rice, instant,
uncooked

2 Tbsp 2 tsp Cumin,
ground

1/3 cup Cumin, ground

1 1/2 cups Green bell
peppers, fresh, 1/4” diced
3 cloves (1 1/2 tsp) Garlic,
fresh, minced
3/4 cup Brown rice,
instant, uncooked
2 tsp Cumin, ground
2 tsp Oregano, leaves,
dried
1/2 tsp Salt, table
1/2 tsp Black pepper,
ground
2 cups Chicken broth, lowsodium
3 cups Dark red kidney
beans, canned, lowsodium, drained and
rinsed or kidney beans, dry,
cooked

2 Tbsp 2 tsp Oregano,
leaves, dried
2 tsp Salt, table

1/3 cup Oregano, leaves,
dried
1 Tbsp 1 tsp Salt, table

2 tsp Black pepper, ground

1 Tbsp 1 tsp Black pepper,
ground

2 qts (64 fl oz) Chicken
broth, low-sodium

1 gallon (128 fl oz)
Chicken broth, low-sodium

3 qts 1/2 cup (4 lbs 6 oz)
Dark red kidney beans,
canned, low-sodium,
drained and rinsed or
kidney beans, dry, cooked

1 gallon 2 qts 1 cup
(8 lbs 12 oz) Dark red
kidney beans, canned,
low-sodium, drained and
rinsed or kidney beans, dry,
cooked

Source: Team Nutrition: Adapted from CNPP Cultural Recipes

141

Appendix A: Southern Black-Eyed Peas

Background:
This is a flavorful southern dish that can be served as an entrée or as a side dish Black-eyed peas are
sometimes eaten on New Year’s Day because they are believed to bring wealth and luck to those who
eat them. They are a staple crop in the southeast region of the United States. In addition to providing
the peas, the leaves of the plant can be harvested and cooked as well.

Nutrition Information:

Directions

Calories: 89
Total fat: 1g
Saturated fat: 0g
Sodium: 135mg
Total Carbohydrate: 15g

1. Heat a stockpot on medium heat.

Dietary Fiber: 4g
Protein: 6g
Calcium: 15mg
Iron: 1mg

CACFP Crediting Information:
1/4 cup provides Legume as Meat Alternate: 1/2
oz. equivalent meat alternate OR Legume as
Vegetable: 1/4 cup vegetable.

142

2. Add bacon and cook for 3-4 minutes, until
lightly brown.
3. Add the remaining ingredients and bring
to a boil. Reduce heat to medium and
simmer uncovered until black-eyed peas
have thickened. For 6 servings, simmer for
8-10 minutes. For 25 servings, simmer for
20 minutes. For 50 servings, simmer for 30
minutes. Heat to 140 °F or higher for at least
15 seconds.
4. Serve 1/4 cup.

Appendix A: Southern Black-Eyed Peas
Ingredients
6 servings

25 servings

50 servings

Prep Time: 5 minutes
Cook Time: 15 minutes

Prep Time: 8 minutes
Cook Time: 15 minutes

2 Tbsp (about 1 slice)
Turkey bacon, cured,
chopped

1/2 cup (2 oz, about
4 slices) Turkey bacon,
cured, chopped

1 cup (4 oz, about 8
slices) Turkey bacon,
cured, chopped

2 cups (12 1/2 oz) Blackeyed peas, low-sodium,
canned, drained, and
rinsed or black-eyed peas,
dry, cooked

2 qt 1/2 cups (3 lbs 5 oz)
Black-eyed peas, lowsodium, canned, drained,
and rinsed or black-eyed
peas, dry, cooked

1 gallon 1 cup (6 lbs 10
oz) Black-eyed peas, lowsodium, canned, drained,
and rinsed or black-eyed
peas, dry, cooked

1/2 cup Water

2 cups Water

1 qt Water

1/2 tsp Garlic powder

2 tsp Garlic powder

1/4 tsp Onion powder

1 tsp Onion powder

1 Tbsp 1 tsp Garlic
powder

1 tsp Sugar, granulated

1 Tbsp 1 tsp Sugar,
granulated

1/4 tsp Salt, table
1/8 tsp Black pepper,
ground
1/8 tsp (Optional) Liquid
smoke, hickory flavor
recommended

1 tsp Salt, table

2 tsp Onion powder
2 Tbsp 2 tsp Sugar,
granulated

1/2 tsp Black pepper,
ground

2 tsp Salt, table

1/2 tsp (Optional) Liquid
smoke, hickory flavor
recommended

1 tsp (Optional) Liquid
smoke, hickory flavor
recommended

2 tsp Black pepper, ground

Source: Team Nutrition: Adapted from recipe by Florida Health.gov.

143

Appendix A: Squash Casserole
Directions:
1. Preheat oven to 400 °F.
2. Lightly coat a baking dish with nonstick
cooking spray. For 6 servings, use an 8” x 8”
baking dish. For 25 servings, use 1 half pan
(10 3/8” x 12 3/4” x 4”). For 50 servings, use
1 full pan (12” x 20” x 4”). Set aside.
3. Spray a skillet with nonstick cooking spray and
heat over medium-high heat.
4. Sauté onions for 3 minutes for 6 servings or
5 minutes for 25 and 50 servings or until soft.
Stir frequently.
5. Add zucchini and yellow squash. Sauté for
5 minutes for 6 servings or 10 minutes for 25
and 50 servings. Stir frequently.

Background:
Looking for ways to vary your vegetables?
This easy casserole is a great way to try
summer squash.

Nutrition Information:
Calories: 45
Total fat: 2g
Saturated fat: 1g
Sodium: 70mg
Total Carbohydrate: 3g

Dietary Fiber: 1g
Protein: 3g
Calcium: 76mg
Iron: 0mg

CACFP Crediting Information:
1 piece provides 1/2 oz. equivalent meat
alternate and 1/4 cup vegetable.

144

6. Add parsley, oregano, salt, and pepper and
stir. Continue cooking until zucchini and
yellow squash begin to lightly brown, about 5
minutes for 6 servings or 7-10 minutes for 25
and 50 servings. Remove from heat.
7. Whisk egg and milk together in a bowl.
8. Place sautéed vegetables in baking dish. Top
with egg and milk mixture and lightly stir. Be
sure to keep vegetables spread evenly on the
bottom of the pan. Sprinkle cheese evenly on
top of mixture.
9. Bake uncovered for 20 minutes for 6 servings
or 25 minutes for 25 and 50 servings. Heat to
160 °F or higher for at least 15 seconds.
10. Cut pan into 6 pieces for 6 servings, 25 pieces
for 25 servings, or 50 pieces for 50 servings.
Hold at 140 °F or higher.
11. Serve 1 piece.

Appendix A: Squash Casserole
Ingredients
6 servings

25 servings

50 servings

Prep Time: 10 minutes
Cook Time: 35 minutes

Prep Time: 20 minutes
Cook Time: 50 minutes

3/4 cup Onions, fresh,

3 1/8 cups (14 1/2 oz)

1 qt 2 1/4 cups (1 lb

1 qt (14 1/2 oz) Zucchini,

2 qts (1 lb 13 oz) Zucchini,

1 qt (14 1/2 oz)

2 qts (1 lb 13 oz)

2 tsp Parsley, dried
2 tsp Oregano, dried
1/2 tsp Salt, table
1/2 tsp Black pepper,

1 Tbsp 1 tsp Parsley, dried
1 Tbsp 1 tsp

peeled, 1/4” diced

1 cup Zucchini, fresh,
unpeeled, grated

1 cup Yellow squash, fresh,
unpeeled, grated

1/2 tsp Parsley, dried
1/2 tsp Oregano, dried
1/8 tsp Salt, table
1/8 tsp Black pepper,
ground

1 Egg, large, whole
2 Tbsp Milk, fat-free (skim)
1 1/4 oz Sharp cheddar
cheese, reduced-fat,
shredded

Nonstick cooking spray

Onions, fresh, peeled,
1/4” diced

fresh, unpeeled, grated
Yellow squash, fresh,
unpeeled, grated

ground

4 Eggs, large, whole
1/2 cup Milk, fat-free

13 oz) Onions, fresh,
peeled, 1/4” diced

fresh, unpeeled, grated
Yellow squash, fresh,
unpeeled, grated

Oregano, dried

1 tsp Salt, table
1 tsp Black pepper,
ground

5 oz Sharp cheddar

8 Eggs, large, whole
1 cup Milk, fat-free (skim)
10 oz Sharp cheddar

Nonstick cooking spray

(skim)

cheese, reduced-fat,
shredded

Source: Adapted from Manataka American Indian Council Cookin” With Three Sisters

145

Appendix A: Whipped Sweet Potatoes

Background:
Brighten your plate with the perfect side dish. This quick and easy-to-prepare sweet potato recipe will
become a menu favorite.

Nutrition Information:

Directions:

Calories: 80
Total fat: 2g
Saturated fat: 0g
Sodium: 131mg
Total Carbohydrate: 15g

1. Place sweet potatoes in a pot of water and
bring to a boil. Cook until fork tender, about
20 minutes for 6 servings or 25-30 minutes for
25 and 50 servings. Heat to 140 °F for at least
15 seconds. Drain well.

Dietary Fiber: 2g
Protein: 1g
Calcium: 26mg
Iron: 1mg

CACFP Crediting Information:
1/4 cup provides 1/4 cup vegetable.

2. Immediately combine drained sweet
potatoes, milk, margarine, salt, and pepper in
a medium bowl or commercial mixer.
3. Mix in commercial mixer on low speed or
using an electric mixer on medium speed
until potatoes are smooth and fluffy. Hold at
140 °F or higher.
4. Serve 1/4 cup.

146

Appendix A: Whipped Sweet Potatoes
Ingredients
6 servings

25 servings

50 servings

Prep Time: 5 minutes
Cook Time: 20 minutes

Prep Time: 10 minutes
Cook Time: 30 minutes

3 1/8 cups (14 oz) Sweet
potatoes, fresh, peeled,
cut into quarters

3 qts 1 cup (3 lbs 10 1/4
oz) Sweet potatoes, fresh,
peeled, cut into quarters

1 Tbsp Milk, 1% (low-fat)

1/4 cup Milk, 1% (low-fat)

1 Tbsp Margarine, trans-fat
free

1/4 cup Margarine, transfat free

1/4 tsp Salt, table

1 tsp Salt, table

1/4 tsp Black pepper,
ground

1 tsp Black pepper, ground

1 gallon 2 qts 2 cups
(7 lbs 4 1/2 oz) Sweet
potatoes, fresh, peeled,
cut into quarters
1/2 cup Milk, 1% (low-fat)
1/2 cup Margarine, transfat free
2 tsp Salt, table
2 tsp Black pepper, ground

Source: Team Nutrition: Adapted from http://www.education.ne.gov/ns/cacfp/WhatsCookin/
Whats_Cookin_II_Section_III_Fruits_Vegetables.pdf

147

Appendix B:
Cultural Events Calendar
A full year calendar of cultural events and observances relevant to the recipes and
nutrition education activities. These observances are based on the FNS Popular Events
Guide and other national observances.

Events and Observances

Suggested Multicultural
Activities

January
• New Year’s Day

• Al Alimón

• Lunar New Year (January-February)

• Lunar New Year Dragon Puppets

• Three Kings Day

• Multicultural Children’s Book Day

February
• American Heart Month

• Al Alimón

• Black History Month

• Paper Flowers

• Carnival Season/ Mardi Gras

• Three Sisters Storytime

• National Snack Month

• Escargot Game

• Valentine’s Day

March
• Dr. Seuss Week ( First week in March)

• Al Alimón

• Holi (day after full moon in March)

• Paper Flowers

• International Women’s Day

• Kye Kye Kule

• National Agriculture Day (typically the
Tuesday of Agriculture Week, which
occurs during varying weeks in March)

• Escargot Game

• National Nutrition Month
• National Reading Month
• National School Breakfast Week (First
full week in March)
• Read Across America Day (on the
school day closest to March 2)
• St. Patrick’s Day

148

Appendix B: Cultural Events Calendar
Events and Observances

Suggested Multicultural
Activities

April
• Arbor Day (April 27)

• Al Alimón

• Earth Day (April 22)

• Paper Flowers

• Global Child Nutrition Month

• Three Sisters Storytime

• National Garden Month

• Animal Life Collage

• National Park Week (generally the last
full week in April)

• Kye Kye Kule

• National Volunteer Week (generally
the third full week in April)

• Escargot Game

• Sensing Spices

• School Library Month/ National Library
Week
• Take Your Daughters and Sons to
Work Day (fourth Thursday of April)

May
• Cinco de Mayo (May 5)

• Al Alimón

• Fetes de Mere (last Sunday in May)

• Paper Flowers

• May Day (May 1)

• Animal Life Collage

• Mother’s Day

• Kye Kye Kule

• National Physical Fitness and Sports
Month (May 1-7)

• Escargot Game
• May Day Dance

• National Teacher Day (Tuesday of the
first full week of May)
• School Nutrition Employee
Appreciation Week (generally the first
full week in May)

June
• Bastille Day (July 14th)

• Al Alimón

• Independence Day

• Paper Flowers

• National Berry Month

• Three Sisters Storytime

• National Parents’ Day (fourth Sunday
of July)

• Animal Life Collage

• National Parks and Recreation Month

• Sensing Spices

• National Picnic Month

• Escargot Game

• Kye Kye Kule

• May Day Dance

149

Appendix B: Cultural Events Calendar
Events and Observances

Suggested Multicultural
Activities

July
• Bastille Day (July 14th)

• Al Alimón

• Independence Day

• Animal Life Collage

• National Berry Month

• Escargot Game

• National Parents’ Day (fourth Sunday
of July)
• National Parks and Recreation Month
• National Picnic Month

August
• Back to school

• Paper Flowers

• Farmers Market Week (first full week in
August)

• Three Sisters Storytime
• Sensing Spices

• Family Meals Month

September
• Ethnic Foods Month

• Al Alimón

• Harvest Moon Festival Day

• Paper Flowers

• National Fruits & Veggies – More
Matters Month

• Three Sisters Storytime

• National Hispanic Heritage Month

• Kye Kye Kule

• National Food Safety Education
Month

• Sensing Spices

• National Food Service Employees Day
(September 25)

• May Day Dance

• Escargot Game

• Ramadan Observance by Muslim

• Lunar New Year Dragon Puppet

• Rosh Hashanah (Jewish New
Year, varies by year, typically
September-October, )

• Diwali Paper Plate Art

• Yom Kippur (Day of Atonement
in Judaism)

150

• Animal Life Collage

Appendix B: Cultural Events Calendar
Events and Observances

Suggested Multicultural
Activities

October
• Children’s Health Month

• Al Alimón

• Diwali or Deepavali is the Hindu
festival (October-November, 15th day
of Katika in Hindu calendar)

• Paper Flowers

• Eat Better, Eat Together Month
• Fall Harvest
• Halloween
• Indigenous Peoples’ Day
• National Farm to School Month
• National School Lunch Week
(generally the second full week in
October)

• Three Sisters Storytime
• Animal Life Collage
• Kye Kye Kule
• Sensing Spices
• Escargot Game
• May Day Dance
• Lunar New Year Dragon Puppet
• Diwali Paper Plate Art

• Walk to School Day (generally the first
Wednesday in October)

November
• Elections in USA

• Paper Flowers

• Day of the Dead

• Three Sisters Storytime

• Native American Heritage Month

• Animal Life Collage

• National Child’s Day (November 20)
• Thanksgiving (4th Thursday)

December
• Christmas

• Al Alimón

• Hanukkah (Jewish holiday)

• Kye Kye Kule

• Kwanzaa (Celebration of African
American Family, Community and
Culture)

• Sensing Spices
• Lunar New Year Dragon Puppet
• Escargot Game

151

Appendix C: Evaluation Tool
This evaluation tool can help guide providers in their observation of children’s learning (understanding
of learning objective), attitudes (willingness to try to new foods), and behaviors (amount of food
consumed). The evaluation tool includes both simple checklist questions as well as open-ended
questions to record observations of individual children, as well as the entire group.

Date:
Learning Goal:

Record observations below:

Do the children understand the
importance of
(Write key nutrition message on line above)

Attitudes:

Record observations below:

Did the children like
?
(name of recipe)
Yes

Unsure

Behaviors:

Record observations below:

Did the children eat a complete meal?
Most

152

Some

None

Appendix D: Activity Materials
Kye Kye Kule (Chay Chay Koo-Lay) Lyircs
Traditional West African Call and Response Song (Also known as Je Je Kule or Che Che Kule)

Lyrics

Phonetic Pronunciation

In English:

Leader: Kye Kye Kule
Chorus: Kye Kye Kule

Chay chay koo-lay
Chay chay koo-lay

Hands on your head
Hands on your head

Leader: Kye Kye Kofinsa
Chorus: Kye Kye Kofinsa

Chay chay koh-feen sah
Chay chay koh-feen sah

Hands on your shoulders
Hands on your shoulders

Leader: Kofisa Langa
Chorus: Kofisa Langa

Koh-fee sah lahn-gah
Koh-fee sah lahn-gah

Hands on your waist
Hands on your waist

Leader: Kaka Shilanga
Chorus: Kaka Shilanga

Kah-kah shee lahn-gah
Kah-kah shee lahn-gah

Hands on your knees
Hands on your knees

Leader: Kum Aden Nde
Chorus: Kum Aden Nde

Koom ah-dehn day
Koom ah-dehn day

Hands on your ankles
Hands on your ankles

Leader: Kum Aden Nde
Chorus: Kum Aden Nde, HEY!

Koom ah-dehn day
Koom ah-dehn day, hey

Hands on your ankles
Hands on your ankles, hey!

153

Appendix D: Activity Materials

Lunar New Year
Dragon Puppet Cut-Outs
Copy, cut out, and distribute the two
pieces of the handout to children. Children
will attach the pieces to the ends of the
folded paper to complete their dragon
puppets.

154

Appendix D: Activity Materials
Sensing Spices Handout
Copy, cut out, and distribute the handout to children so they can share their thoughts on new spices
they will try.

See and Smell the Spice:

The spice looks:

The color of the spice is:

The spice smells:

See and Smell the Spice:

The spice looks:

The color of the spice is:

The spice smells:

See and Smell the Spice:

The spice looks:

The color of the spice is:

The spice smells:

155

Appendix D: Activity Materials
Kye Kye Kule (Chay Chay Koo-Lay) Lyircs
Traditional West African Call and Response Song (Also known as Je Je Kule or Che Che Kule)

Lyrics in Spanish

Phonetic Pronunciation

In English:

1. Al alimón, al alimón, que
se rompió la fuente

1. Ah lah lee-MOHN, ah lah
lee-MOHN, keh seh rohmpeeOH lah fooEHN-teh,

1. Let’s work together, let’s
work together,
the fountain broke down,

Al alimón, al alimón,
mandadla a componer
Hurrí, hurrí, hurrá, la reina
va a pasar (repeat twice)
2. Al alimón, a la limón, no
tenemos dinero,
Al alimón, al alimón, pues
mandadlo a hacer,
Hurrí, hurrí, hurrá, la reina
va a pasar,
Hurrí, hurrí, hurrá, la reina
va a pasar.
3. Al alimón, al alimón,
de qué se hace el dinero,
Al alimón, al alimón, de
cascarón de huevo,
Hurrí, hurrí, hurrá, la reina
va a pasar,
Hurrí, hurrí, hurrá, la reina
va a pasar.

Ah lah lee-MOHN, ah lah
lee-MOHN, mahn-DAD-lah
ah kohm-por-NEHR
Oo-RREE, oo-RREE, ooRRAH, lah reh-EE-nah vah ah
pah-SAHR (repeat twice).
2. Ah lah lee-MOHN, ah lah
lee-MOHN, noh teh-NEHmohs dee-NEH-roh,
Ah lah lee-MOHN, ah lah
lee-MOHN, poo-ehs mahnDAD-loh ah-CEHR,
Oo-RREE, oo-RREE, ooRRAH, lah reh-EE-nah vah ah
pah-SAHR. (repeated)
3. Ah lah lee-MOHN, ah lah
lee-MOHN, deh KEH seh
AH-ceh ehl dee-NEH-roh,
Ah lah lee-MOHN, ah lah
lee-MOHN, de kahs-kahROHN deh oo-EH-voh,
Oo-RREE, oo-RREE, ooRRAH, lah REH-ee-nah vah
ah pah-SAHR. (repeated)

156

Let’s work together, have it
fixed,
Hip, hip, hooray,
the queen is passing by
Hip, hip, hooray,
the queen is passing by)
2. Work together, work
together, we do not have
money,
Work together, work
together, then make some,
Hip, hip, hooray,
the queen is passing by,
Hip, hip, hooray,
the queen is passing by.
3. Work together, work
together, what is money
made of,
Work together, work
together, of eggshell,
Hip, hip, hooray, the queen
is passing by,
Hip, hip, hooray, the queen
is passing by.

Appendix D: Activity Materials
Animal Life Collage Cut-Outs
Copy, cut out, and distribute the handout to children so they can include cut-outs of salmon in their
collages.

157

Appendix E:
Key Nutrition Messages

Choose More Vegetables and Fruits
Encourage kids to eat vegetables and fruits during meals and snacks. Introduce them to new
vegetables and fruits with food tastings and demonstrations.

Make Half Your Grains Whole Grains
Start children early with whole grains by introducing a variety. There are so many flavors and textures to
explore!

Get Active
Kids need at least 60 minutes of physical activity each day. Help kids and their families get moving with
active games, dancing, and more.

158

Appendix F:
Adaptations for Children with Special Needs
Adaptations for Children with Special Needs
Program operators are required to make substitutions to meals for participants with a disability that
restricts a participant’s diet on a case-by-case basis and only when supported by a written statement
from a state licensed healthcare professional who is authorized to write medical prescriptions under
state law.
In many cases, disabilities can be managed within the program meal pattern requirements when a wellplanned variety of nutritious foods are available to participants.

Adapted Activities for Children
Needing Functional Supports
Program operators are required to make reasonable modifications to accommodate participants with
disabilities.
Children who need functional supports can benefit greatly from group physical activities. In addition to
being good for their bodies, physical activity can promote social interaction, mental stimulation, and
self-esteem.

Get Information
If you have kids with special needs at your site, the first step is to speak directly to their parents. Don’t
be shy! One conversation can change a child’s entire experience. Not sure what to say? Here are some
tips:
1. Introduce yourself by name, if you have not met the parents.
2. Explain that you want every child at your site to have fun and participate in the activities.
3. Ask, “Could you tell me a little bit about your child’s abilities?” Write down the answer!
4. Describe the planned activity and ask how to adapt it so the child can participate.
5. If possible, find out how often the child will be attending and if anyone will be accompanying him or
her.

General Ways To Include Everyone
Here are some general ways to include kids with special needs in physical activities:
• Provide visual cues, such as pictures or hand motions.
• Allow for extra time.
• Break the activity into smaller steps.
• Be enthusiastic and friendly!

159

Appendix G: Safe Food Handling
Important Food Safety Steps
Food tastings, cooking demonstrations, and hands-on food activities are fun ways for kids to learn
about healthy eating. It is important that you follow these instructions to keep everyone safe and
healthy.

Hand Washing
Everyone must wash hands before and after preparing, handling, or sampling foods. If soap and clean,
running water are not available, use an alcohol-based hand sanitizer that contains at least 60 percent
alcohol. Hand sanitizers are not as effective when hands are visibly dirty or greasy.

When washing hands with soap and water:
1. Wet your hands with clean, running water (warm or cold), turn off the tap, and apply soap.
2. Lather your hands by rubbing them together with the soap. Be sure to lather the backs of your
hands, between your fingers, and under your nails.
3. Scrub your hands for at least 20 seconds. Need a timer? Hum the “Alphabet” song.
4. Rinse your hands well under clean, running water.
5. Dry your hands using a clean towel or air-dry them.
6. Use the paper towel to turn off the water.

When using hand sanitizer:
1. Apply the product to the palm of one hand (read the label to learn the correct amount).
2. Rub your hands together.
3. Rub the product over all surfaces of your hands and fingers until your hands are dry.

160

Appendix G: Safe Food Handling
Cleaning Vegetables and Fruits
When preparing any fresh produce, begin with clean hands. See hand-washing instructions.
Rinse all produce well under running water before eating, cutting, or cooking. Washing vegetables and
fruits with soap, detergent, or commercial produce washes is not recommended.
Even if you plan to peel the produce before eating, it is still important to rinse it first to prevent the
transfer of dirt and bacteria from the peel, via the knife, to the fleshy part of the fruit. This includes
melons, oranges, pineapples, and other fruit with a peel or rind.
Scrub firm produce, such as melons and cucumbers, with a clean produce brush.
Dry produce with a clean cloth towel or paper towel to further reduce bacteria that may be present.
Cut away any damaged or bruised areas on fresh vegetables and fruits before preparing and/or eating.
Produce that looks rotten should be thrown away. Many precut, bagged, or packaged produce items
like lettuce are pre-washed and ready to eat. If so, it will be stated on the package, and you can use the
product without further rinsing.

When Shopping:
Separate raw meat, poultry, and seafood from other foods in your grocery shopping cart. Place these
foods in plastic bags to prevent their juices from dripping onto other foods. It is also best to separate
these foods from other foods in your shopping cart, at checkout, and in your grocery bags. Also
considering bringing insulated bags to help maintain cold temperatures. If you use reusable shopping
bags, be sure to wipe them down with soap and water after each use.

When Preparing Food:
Wash hands and surfaces often. Harmful bacteria can spread throughout the food preparation area and
get onto cutting boards, utensils, and countertops. To prevent this:
• Use hot, soapy water and paper towels or clean clothes to wipe kitchen surfaces or spills. Wash
cloths often in the hot cycle of your washing machine.
• Wash cutting boards, dishes, and countertops with hot, soapy water after preparing each food item
and before you go onto the next item.
• A solution of 1 tablespoon of unscented, liquid chlorine bleach per gallon of water may be used to
sanitize surfaces and utensils.

Cutting Boards:
Always use a clean cutting board. Properly wash cutting boards in between tasks or use a different
cutting board. Once boards become too worn or develop hard-to-clean grooves, they should be
replaced. Remember separate, don’t contaminate is always a good practice.

161

Appendix G: Safe Food Handling
When Serving Food:
Always use a clean plate. Never place cooked food back on the same plate or cutting board that
previously held raw food.

Refrigerating Food:
Refrigerate foods quickly because cold temperatures slow the growth of harmful bacteria. Do not
overstuff the refrigerator. Cold air must circulate to help keep foods safe. Always marinate food in the
refrigerator, not on the counter. Refrigerators should maintain a temperature no higher than 40 °F.
Frozen food will hold its top quality for the longest possible time when the freezer maintains 0 °F or
below. For safety, it is important to check the temperature of refrigerators and freezers.

For additional food safety information, go to http://www.foodsafety.gov.

162

Appendix H:
Food Allergy Information
Food Allergies
Each year, millions of Americans have allergic reactions to food.
Although most food allergies cause relatively mild and minor symptoms, some food allergies can cause
severe reactions and may even be life-threatening. Before you begin any tasting or food preparation
activity, be sure to find out if any children in your care have food allergies. Encourage children to
taste the food but offer an opportunity to gracefully opt out of the activity without making them feel
excluded.

Top Eight Food Allergens
There are eight foods that most commonly trigger an allergic reaction. These foods, and any
ingredients made from them, are the eight most common food allergens and should be identified as
allergens on food labels. These foods include: fish, shellfish, eggs, milk, wheat, peanuts, tree nuts,
and soybeans. Develop procedures that addresses specific food preparation practices for individuals
with allergies.
For additional food allergy management and prevention information, refer to the Centers for Disease
Control and Prevention’s Voluntary Guidelines for Managing Food Allergies In Schools and Early Care
and Education Programs at http://www.cdc.gov/healthyyouth/foodallergies/index.htm.

Know the Symptoms
Symptoms of food allergies typically appear from within a few minutes to a few hours after a person has
eaten the food to which he or she is allergic. Allergic reactions can include:
• Hives

• Vomiting and/or diarrhea

• Flushed skin or rash

• Abdominal cramps

• Tingling or itchy sensation in the mouth

• Coughing or wheezing

• Swelling of the throat and vocal chords

• Difficulty breathing

• Dizziness and/or lightheadedness

• Loss of consciousness

• Face, tongue, or lip swelling
Call for emergency medical help quickly if someone is having a severe allergic reaction
(anaphylaxis).

163

Appendix I:
Preschool and CACFP Child Meal Patterns
Breakfast Meal Pattern
(Select all three components for a reimbursable meal)
Food Components
and Food Items1

Ages 1-2

Ages 3-5

Ages 6-12

Ages 13-182
(at-risk afterschool programs
and emergency shelters)

Fluid Milk3

4 fluid ounces

6 fluid ounces

8 fluid ounces

Vegetables, fruits,
or portions of both4

¼ cup

½ cup

¼ cup

Whole grain-rich or
enriched bread

½ slice

1 slice

Whole grain-rich
or enriched bread
product, such as
biscuit, roll, or muffin

½ serving

1 serving

Whole grain-rich,
enriched, or fortified
cooked breakfast
cereal8

¼ cup

½ cup

Flakes or rounds

½ cup

1 cup

Puffed cereal

¾ cup

1 ¼ cup

Granola

⅛ cup

¼ cup

Grains (oz. eq.)5,6,7

Whole grainrich, enriched, or
fortified ready-to-eat
breakfast cereal (dry,
cold)8,9

164

Appendix I: Preschool and CACFP Child Meal Patterns
Lunch and Supper Meal Pattern
(Select all five components for a reimbursable meal)
Food Components
and Food Items1
Fluid Milk3

Ages 1-2

Ages 3-5

Ages 6-12

Ages 13-182
(at-risk afterschool programs
and emergency shelters)

4 fluid ounces

6 fluid ounces

8 fluid ounces

Lean meat, poultry,
or fish

1 ounce

1 ½ ounce

2 ounces

Tofu, soy product,
or alternate protein
products4

1 ounce

1 ½ ounce

2 ounces

Cheese

1 ounce

1 ½ ounce

2 ounces

Large egg

Cooked dry beans or
peas

¼ cup

⅜ cup

½ cup

Peanut butter or soy
nut butter or other
nut or seed butters

2 tbsp

3 tbsp

4 tbsp

Yogurt, plain
or flavored
unsweetened or
sweetened5

4 ounces or ½
cup

6 ounces or ¾
cup

8 ounces or 1
cup

8 ounces or 1 cup

The following may
be used to meet no
more than 50% of
the requirement:

½ ounce = 50%

¾ ounce = 50%

1 ounce = 50%

Meat/meat alternates

Peanuts, soy nuts,
tree nuts, or seeds,
as listed in program
guidance, or an
equivalent quantity of
any combination of
the above meat/meat
alternates (1 ounces of
nuts/seeds = 1 ounce
of cooked lean meat,
poultry, or fish)

165

Appendix I: Preschool and CACFP Child Meal Patterns
Ages 13-1811

Food Components
and Food Items1

Ages 1-2

Ages 3-5

Ages 6-12

(at-risk afterschool
programs and
emergency shelters)

Vegetables6

⅛ cup

¼ cup

½ cup

Fruits6,7

⅛ cup

¼ cup

Whole grain-rich or
enriched bread

½ slice

1 slice

Whole grain-rich
or enriched bread
product, such as
biscuit, roll, or muffin

½ serving

1 serving

Whole grain-rich,
enriched or fortified
cooked breakfast
cereal10, cereal grain,
and/or pasta

¼ cup

½ cup

Grains (oz. eq.)8,9

Snack Meal Pattern
(Select two of the five components for a reimbursable snack)
Food Components
and Food Items1
Fluid Milk3

Ages 1-2

Ages 3-5

Ages 6-12

Ages 13-182
(at-risk afterschool programs
and emergency shelters)

4 fluid ounces

8 fluid ounces

Lean meat, poultry,
or fish

½ ounce

1 ounce

Tofu, soy product,
or alternate protein
products4

½ ounce

1 ounce

Cheese

½ ounce

1 ounce

Large egg

Meat/meat alternates

166

Appendix I: Preschool and CACFP Child Meal Patterns
Food Components
and Food Items1

Ages 1-2

Ages 3-5

Ages 6-12

Ages 13-182
(at-risk afterschool programs
and emergency shelters)

Cooked dry beans or
peas

⅛ cup

¼ cup

Peanut butter or soy
nut butter or other
nut or seed butters

1 tbsp

2 tbsp

Yogurt, plain
or flavored
unsweetened or
sweetened5

2 ounces or
¼ cup

4 ounces or
½ cup

Peanuts, soy nuts,
tree nuts, or seeds

½ ounce

1 ounce

Vegetables6

½ cup

¾ cup

Fruits6

½ cup

¾ cup

Whole grain-rich or
enriched bread

½ slice

1 slice

Whole grain-rich
or enriched, bread
product, such as
biscuit, roll or muffin

½ serving

1 serving

Whole grain-rich,
enriched, or fortified
cooked breakfast
cereal9, cereal grain,
and/or pasta

¼ cup

½ cup

Flakes or rounds

½ cup

1 cup

Puffed cereal

¾ cup

1 ¼ cup

Granola

⅛ cup

¼ cup

Grains (oz. eq.)7,8

Whole grainrich, enriched, or
fortified ready-to-eat
breakfast cereal (dry,
cold)9,10

167

Appendix I: Preschool and CACFP Child Meal Patterns
1.

Must serve all three components for a reimbursable meal. Offer versus serve is an option for at-risk afterschool participants.

Larger portion sizes than specified may need to be served to children 13 through 18 years old to meet their nutritional needs.

Must be unflavored whole milk for children age one. Must be unflavored low-fat (1 percent) or unflavored fat-free (skim) milk for children
two through five years old. Must be unflavored low-fat (1 percent), unflavored fat-free (skim), or flavored fat-free (skim) milk for children six
years old and older.

Pasteurized full-strength juice may only be used to meet the vegetable or fruit requirement at one meal, including snack, per day.

At least one serving per day, across all eating occasions, must be whole grain-rich. Grain-based desserts do not count towards meeting
the grains requirement.

Meat and meat alternates may be used to meet the entire grains requirement a maximum of three times a week. One ounce of meat and
meat alternates is equal to one ounce equivalent of grains.

Beginning October 1, 2019, ounce equivalents are used to determine the quantity of creditable grains.

Breakfast cereals must contain no more than 6 grams of sugar per dry ounce (no more than 21.2 grams sucrose and other sugars per 100
grams of dry cereal).

Beginning October 1, 2019, the minimum serving size specified in this section for ready-to-eat breakfast cereals must be served.
Until October 1, 2019, the minimum serving size for any type of ready-to-eat breakfast cereals is ¼ cup for children ages 1-2; 1/3 cup for
children ages 3-5; and ¾ cup for children ages 6-12.

10. Must serve all five components for a reimbursable meal. Offer versus serve is an option for at-risk afterschool participants.
11. Larger portion sizes than specified may need to be served to children 13 through 18 years old to meet their nutritional needs.
12. Must be unflavored whole milk for children age one. Must be unflavored low-fat (1 percent) or unflavored fat-free (skim) milk for children
two through five years old. Must be unflavored low-fat (1 percent), unflavored fat-free (skim), or flavored fat-free (skim) milk for children six
years old and older.
13. Alternate protein products must meet the requirements in Appendix A to Part 226.
14. 5ogurt must contain no more than 23 grams of total sugars per 6 ounces.
15. Pasteurized full-strength juice may only be used to meet the vegetable or fruit requirement at one meal, including snack, per day.
16. A vegetable may be used to meet the entire fruit requirement. When two vegetables are served at lunch or supper, two different kinds
vegetables must be served.
17. At least one serving per day, across all eating occasions, must be whole grain-rich. Grain-based desserts do not count towards the grains
requirement.
18. Beginning October 1, 2019, ounce equivalents are used to determine the quantity of the creditable grain.
19. Breakfast cereals must contain no more than 6 grams of sugar per dry ounce (no more than 21.2 grams sucrose and other sugars per 100
grams of dry cereal).
20. Select two of the five components for a reimbursable snack. Only one of the two components may be a beverage.
21. Larger portion sizes than specified may need to be served to children 13 through 18 years old to meet their nutritional needs.
22. Must be unflavored whole milk for children age one. Must be unflavored low-fat (1 percent) or unflavored fat-free (skim) milk for children
two through five years old. Must be unflavored low-fat (1 percent), unflavored fat-free (skim), or flavored fat-free (skim) milk for children six
years old and older.
23. Alternate protein products must meet the requirements in Appendix A to Part 226.
24. Yogurt must contain no more than 23 grams of total sugars per 6 ounces.
25. Pasteurized full-strength juice may only be used to meet the vegetable or fruit requirement at one meal, including snack, per day.
26. At least one serving per day, across all eating occasions, must be whole grain-rich. Grain-based desserts do not count towards meeting
the grains requirement.
27. Beginning October 1, 2019, ounce equivalents are used to determine the quantity of creditable grains.
28. Breakfast cereals must contain no more than 6 grams of sugar per dry ounce (no more than 21.2 grams sucrose and other sugars per 100
grams of dry cereal).
29. Beginning October 1, 2019, the minimum serving sizes specified in this section for ready-to-eat breakfast cereals must be served.
Until October 1, 2019, the minimum serving size for any type of ready-to-eat breakfast cereals is ¼ cup for children ages 1-2; 1/3 cup for
children ages 3-5; and ¾ cup for children ages 6-12.

168

Appendix J:
Purchasing Foods in the CACFP
The Food Buying Guide for Child Nutrition Programs:
The Food Buying Guide for Child Nutrition Programs is the essential tool for food yield information for
all Child Nutrition Programs, helping you: 1) purchase the correct amounts of foods and 2) determine
the meal pattern contribution.
The Web-based Interactive Food Buying Guide includes a new component, the Recipe Analysis
Workbook (RAW). The RAW helps program operators determine the meal pattern contribution for their
recipes! You can now easily search for creditable ingredients, calculate the meal pattern contribution,
and print a contribution statement.
The Food Buying Guide Mobile App is another way to use and access this essential tool.

Buy America Note:
USDA’s Food and Nutrition Service developed these new recipes for CACFP in response to a need
expressed by program operators for recipes that reflect the diversity of children in their care and that
help children learn about different cultures. The recipes were adapted from recipes shared with us
by child care centers and day care home operators participating in the CACFP. FNS used the USDA’s
Food Buying Guide which provides yield and crediting information for the use of food ingredients in
the Child Nutrition Programs that can be easily procured and comply with the Buy American provision.
USDA strongly encourages the use of domestic agricultural products within all nutrition assistance
programs. However, the Buy American provision does not apply to CACFP providers/sponsors that
are not school food authorities (SFAs) operating the National School Lunch Program (NSLP) or School
Breakfast Program (SBP). Therefore, it does apply to the NSLP/SBP, and to a CACFP sponsor that is an
SFA operating the NSLP/SBP and using nonprofit food service account funds.
While SFAs are required to purchase domestic commodities and products to the maximum extent
practicable, limited exceptions are allowed as outlined under Memo SP38-2017. If domestic foods are
not available or are prohibitively costly, and alternative domestic foods are not available, an exception
to purchase non-domestic foods must be documented by the SFA. The process for documenting
exceptions is outlined in SP38-2017.

169

Appendix K:
Multicultural Children’s Books
Get books or videos for children. Select ones that send positive messages about food.
Some suggestions:

Everybody Cooks Rice,
Norah Dooley

Rainbow Stew,
Cathryn Falwell

Cora Cooks Pancit,
Dorina Lazo Gilmore

Fishing Fun,
Francis McCall

The Mangrove Tree:
Planting Trees to Feed
Families,
Susan Roth

Sopa de frijoles / Bean
Soup, Jorge Argueta

Family Picnic,
Gaylia Taylor

Yum, Apples!,
Tina Farah Aria

The Two-Bite Club,
USDA Food and
Nutrition Service
https://teamnutrition.
usda.gov

Discover MyPlate
Emergent Readers,
USDA Food and
Nutrition Services
https://teamnutrition.
usda.gov

Mention of these books is not an endorsement by the United States Department of Agriculture over
other books that may be available on this subject.

170

171

USDA is an equal opportunity provider,
employer, and lender.
U.S. Department of Agriculture
Food and Nutrition Service
FNS XXXX
Month 2018

File Type	application/pdf
File Modified	2018-07-24
File Created	2018-04-17