Email: whydokids@yahoo.com
Save time with these simple, mostly healthy, pressure cooker and oven recipes.
Approximate serving sizes for CACFP meals:
Drink – a small glass of unflavored fat free milk or water
¼ of the plate should be a Grain
¼ of the plate should be a Protein food or Dairy
¼ of the plate should be a Vegetable
¼ of the plate should be a Fruit
CACFP components: chicken and hamburger bun
Put 4 frozen chicken breasts with 1 c. of water in a pressure cooker. Season to taste. Cook for 20 min. Drain the water. Shred chicken then add barbecue sauce. Put on a hamburger bun.
CACFP components: chicken breast, broccoli, and cauliflower
Put boneless skinless chicken breasts, broccoli, and cauliflower on a cookie sheet. Drizzle with oil, salt, and black pepper. Put pesto on the chicken. Put oregano on the veggies. Bake at 400 degrees for at least 20 minutes.
CACFP components: chicken breast and bell pepper
Ingredients:
3 cooked chicken breasts, shredded
1 c. salsa
1 c. sour cream
1 T. taco seasoning
3 bell peppers, cut into thirds
1 c. shredded cheese
Instructions: Mix salsa, sour cream, and seasoning with the shredded chicken. Put flat bell peppers in the bottom of a 7 x 11 inch baking dish. Put chicken mixture on them. Add the cheese on top. Bake for 20 min at 350 degrees.
CACFP components: chicken and elbow noodles
Put 4 frozen chicken breasts with 1 ¼ c. of water in a pressure cooker. Add ¼ c. diced onion, season all, pepper, onion powder, garlic powder, and crushed red pepper. Cook for 20 min. Cut up the chicken. Add 2 c. elbow noodles, 1 ½ c. whipping cream, and ¼ c. parmesan cheese. Pressure cook on rice setting. Top with diced tomato.
CACFP components: chicken and elbow noodles (corn and black beans are credible if you serve more of it as a side dish)
Put 3 frozen chicken breasts with some taco seasoning, and ½ c. of water in a pressure cooker. Cook for 20 min. Cut up the chicken. Add 1 c. elbow noodles, 6 oz corn, 6 oz canned black beans (drained). Cook on rice setting. May need to drain the water. Stir in 8 oz Alfredo sauce, ½ c. shredded mozzarella cheese, and ½ c. shredded cheddar cheese.
CACFP components: chicken, mixed vegetables, and biscuits
Put 3 frozen chicken breasts, 1 c. water, and 16 oz frozen mixed vegetables in a pressure cooker. Cook for 20 min. Drain water and cut up the chicken. Then add 1 (11oz) can condensed cream of chicken soup, ½ c. sour cream, and 1 c. shredded cheddar cheese to mixture. Put in a 7x 11” casserole dish and top with canned biscuits. Cook in 375 degree oven for 30 min.
CACFP components: chicken breast and tortilla
Ingredients:
4 chicken breasts, frozen
1/2 cup water
1 small onion, chopped
2 cloves garlic, minced
1 (1.25 oz) package taco seasoning
1 teaspoon lime juice
1 can (10.75 oz) condensed cream of chicken soup
1 can (10 oz) red enchilada sauce
5 tortillas
1 cup shredded cheese
Instructions: Cook chicken, water, onion, garlic, seasoning, lime juice, and chicken soup in a pressure cooker for 20 minutes. Shed the chicken. Place a spoonful of the chicken mixture and half the enchilada sauce in the center of each tortilla. Roll up tightly. Place the rolled tortillas seam-side down in the baking dish. Pour the remaining enchilada sauce over the top of the rolled tortillas, and sprinkle the cheese over the top. Bake the enchiladas at 350 degrees for 20-25 minutes. Top with sour cream and olives.
CACFP components: chicken, whole grain rice, and broccoli
Put 3 frozen chicken breasts with 1 c. of water in a pressure cooker. Season to taste. Cook for 20 min. Add 2/3 c. brown rice and 3 c. frozen broccoli. Pressure cook for 35 min. Add general tso sauce and ¾ c. cashews.
Cut 4 defrosted chicken breasts in half lengthwise to make them thinner. Bread them in 3/4 cup flour, salt and black pepper. Cook in a skillet with a little bit of oil. Move them to the side.
Add 1 cup heavy whipping cream, 1 cup chicken broth, some lemon juice, salt and pepper to the skillet. Stir and let it simmer for a few minutes. Serve with garlic bread.
CACFP components: chicken and noodles
Put 3 frozen chicken breasts with ¾ c. water, season all, garlic powder, and Italian seasoning in a pressure cooker. Cook 20 min. Add 1 ¼ c. noodles, 1 c. whipping cream, 1 c. parmesan cheese, 1 c. spinach, and crushed red pepper. Pressure cook on rice setting.
CACFP components: chicken and pie crust
Cook a prepackaged pie crust in oven at 425 degrees for 10-12 min. Add 2 (12oz) cans of drained chicken breast and 1 (15oz) can of mixed vegetables to the cooked crust. Put a second pie crust on top. Cook for another 10-12 min.
CACFP components: chicken and whole grain bread
Mix 1 (12oz) can drained chicken breast, 3 T. miracle whip, and black pepper in a bowl. Spread on bread.
CACFP components: chicken and sweet potatoes
Ingredients:
2 boneless chicken breasts, diced
1 large sweet potato, peeled and diced
2 carrots, peeled and sliced
1 onion, chopped
2 garlic cloves, minced
2 tbsp olive oil
Salt and pepper to taste
1 tsp dried thyme
2 cups chicken broth
Instructions:
Turn on the pressure cooker and select the Sauté function.
Add the olive oil, onions, and garlic to the pot. Cook until the onions are soft and translucent, about 3-5 minutes.
Place the chicken breasts in the pot, followed by the sweet potato, carrots, thyme, salt, and pepper.
Pour in the chicken broth.
Close the pressure cooker and make sure the pressure release valve is set to sealing.
Cook on high pressure for 8 minutes.
Quick release the pressure.
Serve the stew hot.
CACFP components: chicken, bell pepper, and tortilla
Put canned chicken, bell pepper strips, diced tomato, lettuce, and ranch dressing on a tortilla.
CACFP components: chicken, elbow noodles, and spinach
Put 4 frozen chicken breasts with 1 ¾ c. of water in a pressure cooker. Season with salt, pepper, and garlic powder. Cook for 20 min. Add 2 c. elbow noodles. Pressure cook on rice setting. Add ½ c. parmesan, ½ c. mozzarella, 3 oz cream cheese, 3 T. lemon juice, and 2 c. fresh spinach.
CACFP components: chicken breast and avocado
Ingredients for avocado salsa:
4 diced avocados
3 diced tomatoes
½ c. onion
1 T. lime juice
¼ c. fresh cilantro
salt and pepper to taste
Instructions: Mix ingredients in a bowl. Spread avocado salsa onto cooked chicken and enjoy.
CACFP components: chicken (black beans and tortillas are also credible if you serve extra on the side)
Ingredients:
1 teaspoon minced garlic
1 teaspoon ground cumin
4 boneless skinless chicken breasts
1 1/2 cup salsa
1 can (15 oz) black beans, drained
1 ½ cups shredded Mexican blend cheese
2 whole wheat tortillas
Instructions:
Put 4 frozen chicken breasts with 1 c. of water in a pressure cooker. Season with garlic and cumin. Cook for 20 min.
Drain the water. Preheat the oven to 375°F.
Shred the chicken. Add the salsa, beans, and some cheese to the pressure cooker. Stir in together.
Layer the filling from the pressure cooker and the tortillas in a baking dish. Top with the rest of the cheese. Bake for 20 min.
CACFP note: If you want to serve this to childcare kids it cannot be fried in oil.
Ingredients:
6 chicken breasts, cut into bite sized cubes
egg
1/2 cup cornmeal
1/2 cup flour
salt and pepper
1/4 teaspoon red pepper flakes
cooking oil
Instructions: Mix cornmeal, flour, and seasonings in a bowl for the breading. Pour an egg over the chicken. Then dip the chicken into the breading. Fry chicken in a skillet with cooking oil. Serve with brown rice and orange sauce.
CACFP components: chicken and elbow noodles
Put 5 chicken breasts, 2/3 c. seasoned breadcrumbs, and ½ c. parmesan cheese in oven at 375 degrees for 30 min. Cook 1 ¼ c. noodles in a pan of water on stove top. Add 1 (12oz) jar pasta sauce to noodles. Put chicken on top.
CACFP components: salmon
Put some salmon fillets in a casserole baking dish. Season with lemon pepper. Sprinkle some seasoned breadcrumbs and parmesan cheese on each fillet.
Bake for 20-25 min. at 400 degrees.
Top with lemon juice or sliced lemon before serving.
CACFP components: salmon, yellow squash, and red bell pepper
Put salmon, sliced yellow squash, and sliced red bell peppers on a cookie sheet. Drizzle with oil, salt, and black pepper. Put lemon juice on the salmon. Put garlic powder on the veggies. Bake at 400 degrees for at least 12 minutes.
CACFP components: shrimp, brown rice, mixed vegetables
Cook 1 cup of brown rice with 1 3/4 cups seasoned water in a pressure cooker for 35 minutes.
Put some oil, garlic, and 1 diced onion in a skillet. Add a 12 oz bag frozen peas and carrots. Cook until carrots are tender, stirring occasionally.
Add a 12 oz bag of precooked frozen shrimp, 3 eggs, black pepper, the cooked rice, some soy sauce, sesame oil and sesame seeds to the skillet.
CACFP components: shrimp and lettuce
Cook a bag of shrimp with butter, garlic, red chili flakes, salt, and pepper in a skillet. Add lemon juice and fresh parsley. Put shrimp on top of lettuce, diced tomatoes, and banana pepper rings.
CACFP components: tilapia fish, potatoes, and French bread
Pressure cook 4 diced potatoes, ¼ c. green olives, 4 c. water, 1 diced onion, 1 (15oz) can diced tomato, ½ t. cumin, ½ t. black pepper for 35 min. Add 3 fish fillets seasoned with lemon pepper, ¼ t. cumin, and 1 T. dried cilantro. Pressure cook another 15 min. Serve with French bread.
CACFP components: tuna and whole grain bread
Mix two (5 oz) cans drained tuna, ¼ cup miracle whip, 1 Tbsp. pickle relish, and black pepper in a bowl. Spread on bread. You can also use this recipe as a dip for crackers or celery.
CACFP components: tuna and elbow noodles
Cook 1 ¼ c. noodles in a pan of water. Heat 2 T. butter and 2 T. flour in a pan. Slowly add ¾ t. salt and 2 c. warm milk stir until boiling. Boil 1 min. add 1 c. shredded cheddar cheese. Put in a casserole dish. Top with seasoned breadcrumbs. Cook in oven at 350 degrees for 15 min.
CACFP components: tuna, lettuce/tomato, and tortilla
Put some canned tuna, lettuce, diced tomato, mozzarella cheese, avocado, sour cream, and Italian dressing in a tortilla.
All of these recipes use turkey burger because it is lower in fat. However, ground beef can be used if you prefer it.
CACFP components: turkey burger and elbow noodles
Cook 1 ¼ cup elbow noddles in a pot of water.
Cook ½ a chopped onion, 1 pound ground turkey burger, and some seasonings in a skillet until brown. Transfer cooked noodles, ½ cup sour cream, 13 ounces of pasta sauce, and the skillet mixture to a baking dish. Add 1 cup mozzarella cheese on top. Bake for 25 minutes at 350 degrees.
CACFP components: turkey burger and whole grain tortilla
Cook a pound of turkey burger, ½ c. diced onion, and taco seasoning in a skillet. Add ½ (a 15oz) can fat free refried beans. Put in 6 tortillas. Can add shredded cheddar cheese and sour cream before rolling the tortillas.
CACFP components: turkey burger, green cabbage, and croissants
Sear 1 lb. ground turkey burger or use high heat without a lid in a pressure cooker for 10 min. Add 1 diced onion, 1 head of cabbage, 1 t. salt, and 1 t. black pepper. Pressure cook with lid for 30 min. Put ingredients in a 9 x 13” casserole dish. Top with an unrolled can of crescent rolls. Bake at 375 degrees for 12 min.
Note: Do not use purple cabbage for cooking. It turns gray and looks very weird a day later.
CACFP components: turkey burger and black beans
Sear 1 lb. ground turkey burger or use high heat without a lid in a pressure cooker for about 10 min. Add 1 diced onion, chili powder, seasoned salt, black paper, cumin, 1 can tomato sauce, 1 (15oz) can chili ready tomatoes, 1 (15 oz) can drained black beans. Pressure cook, with a lid, for 35 min.
CACFP components: turkey burger and hamburger buns
Cook a pound of turkey burger, ¼ c. diced onion, cumin, chili powder, and season all in a skillet. Add 1 (15oz) can diced tomatoes and ½ (a 15oz) can kidney beans. Spread butter on hamburger buns. Sprinkle garlic powder OR crushed garlic and cheddar cheese on the buns. Toast in the oven for 10 min at 350 degrees. Put the chili inside the buns.
CACFP components: turkey burger, kidney beans, and macaroni noodles
Cook a box of mac & cheese. Add Cook a pound of turkey burger in a skillet. chili powder, ¼ c. salsa, ¼ c. cheddar cheese, and 1 c. kidney beans. Put the mixture on top of the noodles.
CACFP components: turkey sausage and Italian bread
Cook these ingredients in a skillet:
½ a chopped onion
2 teaspoons minced garlic
1 lb ground turkey sausage
¼ cup Italian seasoned bread crumbs
3 tablespoons grated parmesan cheese
Add 12 oz pasta sauce after cooking.
Mix these ingredients in a bowl:
8 ounces cream cheese, softened
½ cup mayonnaise
1 teaspoon Italian seasoning
¼ teaspoon black pepper
2 cups shredded mozzarella cheese
Directions: Cut a loaf of Italian bread in half lengthwise. Spread the cheese mixture on half of the bread. Add the sausage mixture to the bread. Bake at 350 degrees F (175 degrees C) for 30 minutes.
CACFP components: turkey burger and noodles
Ingredients:
6 lasagna noodles
1 pound ground turkey burger
1 onion, chopped
3 teaspoons minced garlic
1 jar pasta sauce
2 cups cottage cheese
1/2 cup grated Parmesan cheese
2 cups shredded mozzarella cheese
Instructions: Preheat the oven to 350°F. Cook the lasagna noodles according to the package directions, and drain.
In a large skillet over medium-high heat, cook the ground beef with chopped onion and minced garlic until browned. Add pasta sauce to the skillet.
In a bowl, mix all the cheeses together.
Spread a thin layer of the meat sauce in the bottom of a 9×13 inch baking dish. Layer the cooked lasagna noodles over the meat sauce. Add a layer of cheese mixture over the noodles. Repeat the layers of meat sauce, noodles, cheese mixture until all ingredients are used up. Top with a final layer of shredded mozzarella cheese. Cover the baking dish with foil, and bake in the preheated oven for 25 minutes. Remove the foil from the baking dish, and continue to bake for an additional 25-30 minutes, or until the cheese is melted and bubbly and the lasagna is heated through.
CACFP components: turkey burger, elbow noodles, and lettuce/tomato
Cook a box of macaroni and cheese according to the package directions.
Brown a pound of turkey burger with taco seasoning in a skillet. Top with lettuce and tomato.
CACFP components: turkey burger and hot dog bun
Mix ¼ c. diced onion, 1 lb. turkey burger, ¾ c. seasoned planko bread crumbs, garlic powder, season all, 2 Tbsp. parmesan cheese, and 1 egg in a 7” x 11” casserole dish. Cook in the oven at 375 degrees for a total of 20 min. Toast 5 hot dog buns on a cookie sheet in the oven for 10 min. After cooking slice the meat in sections to fit on the hot dog buns. Add pasta sauce and shredded mozzarella cheese to each sandwich.
CACFP components: turkey burger, chili beans, and hamburger bun
Cook 1 lb. ground turkey burger in a skillet. Season to taste. Add 1 (15 oz) can chili beans, ¼ c. ketchup, and ¼ c. salsa to the skillet. Serve on a hamburger buns.
CACFP note: If you want to serve this to childcare kids it cannot be fried in oil.
Ingredients:
6 flour tortillas
1 pound ground turkey
1/2 cup diced onion
2 cloves garlic, minced
1 tablespoon chili powder
1 teaspoon ground cumin
1/2 teaspoon paprika
Salt and pepper, to taste
Oil for frying
Toppings: shredded lettuce, diced tomatoes, shredded cheese, salsa, sour cream or unflavored yogurt
Instructions: In a skillet over medium heat cook turkey burger with diced onion, minced garlic, and seasonings until browned. Transfer the meat into a large bowl. Heat a few tablespoons of oil in the skillet. Once the oil is hot, place a flour tortilla in the oil. Spoon some of the ground beef mixture onto the center of the fried tortilla, and add any desired toppings such as shredded lettuce, diced tomatoes, shredded cheese, salsa, or sour cream. Fold the sides of the tortilla over the filling. Cook until golden brown and crispy on both sides. Remove the tortilla from the oil and place it on a paper towel-lined plate to drain excess oil. Repeat the process with the remaining tortillas, ground beef mixture, and toppings.
CACFP components: turkey burger, white rice, and bell pepper
Ingredients:
1 pound ground turkey burger
1 small onion, chopped
2 teaspoons minced garlic
1 cup water
3/4 cup white rice
1 3/4 cups salsa
4 bell peppers
1 cup shredded cheddar cheese
Instructions: Put turkey burger, onion, garlic, water, rice, and salsa in a pressure cooker. Cook for 35 min. Cut off the tops of the bell peppers and remove the seeds and membranes from the inside. Rinse the peppers. Put the filling from the pressure cooker in the bell peppers. Top with cheese. Bake for 25 min at 350 degrees.
CACFP components: turkey burger, black beans and whole grain rice
Sear 1 lb. ground turkey burger or use high heat without a lid in a pressure cooker. Add 1 diced onion, chili powder, seasoned salt, cumin, 2 c. salsa, 1 c. water, 1 c. brown rice, 1 (15oz) can drained black beans. Pressure cook, with a lid, for 35 min. Optional – add 1 c. shredded cheddar cheese.
CACFP components: turkey burger and black beans
Ingredients:
1 pound ground turkey burger
1 onion, diced
2 teaspoons minced garlic
1 can (15 oz) black beans, drained
1 can (15 oz) corn, drained
1 can (4 oz) diced green chiles
1 can (15 oz) tomato sauce
1 packet (1.25 oz) taco seasoning mix
Optional toppings: shredded cheese and tortilla chips
Instructions: Sear turkey burger, onion, and garlic in a pressure cooker until brown. Add the rest of the ingredients. Cover the pressure cooker and cook for 35 minutes.
CACFP components: turkey burger and whole grain flour tortillas
Cook 1 lb. ground turkey burger, ¼ c. onion, and taco seasoning in a skillet. Mix in ½ (a 15oz) can diced tomatoes and 1 c. shredded cheddar cheese. Put some tortillas on a cookie sheet. Put mixture on half of each tortilla. Fold each tortilla to make a sandwich. Top with cooking spray and season all. Bake at 375 degrees for 18 min.
CACFP components: turkey burger and tater tots
Cook 1 lb. ground turkey burger and 1 chopped onion in a skillet. Add garlic powder, black pepper, 1 (10.75oz) can cream of mushroom soup, ½ c. milk, and 1 (14.5oz) can drained green beans. Put in a 9” x 13” casserole dish. Top with a layer of tater tots and 1 c. shredded cheddar cheese. Bake at 350 degrees for 30 min.
CACFP components: turkey burger and croissants
Bake 1 can unrolled crescents in a 9 x 13” casserole dish at for 12 min. Meanwhile cook 1 lb. ground turkey burger in a skillet. Add 1 jar of pasta sauce. Put mixture on top of the crescents. Add 1 c. shredded cheddar cheese. Bake for 10 more min.
CACFP components: turkey burger and mixed vegetables
Sear 1 lb. ground turkey burger or use high heat without a lid in a pressure cooker for 10 min. Add 1 (15oz) can tomato sauce, 2 c. water, and ½ lb. of frozen mixed vegetables. Season to taste. Pressure cook, with a lid, for 30 min.
CACFP components: beef ribs and hamburger bun
Instructions: Pressure cook 1 package of boneless ribs with some seasonings, 2 sliced onions, ½ cup water, and a cup of honey barbecue sauce for 1 hour. Serve on hamburger buns.
CACFP components: steak, brown rice, broccoli
Ingredients:
1 pound flank steak, thinly sliced
1/4 cup soy sauce
1/4 cup brown sugar
1 Tablespoon sesame oil
1 Tablespoon minced garlic
1 cup beef broth
1 cup brown rice
3/4 cup water
3 cups broccoli florets
Instructions: Sear steak, soy sauce, brown sugar, sesame oil, garlic, and broth in a pressure cooker without a lid until brown.
Add brown rice and water. Pressure cook for 35 minutes.
Add the broccoli florets to the pressure cooker and close the lid. Cook for another 2-3 minutes on high pressure. Carefully release the pressure.
CACFP components: stew meat and bell pepper or mushrooms
Season a large package of beef stew meat, sliced bell pepper, sliced mushrooms, and sliced onion with garlic, soy sauce, salt, and black pepper. Bake on an oiled cookie sheet for 25 minutes at 375 degrees.
CACFP components: hamburger and hamburger buns
Cook some premade frozen hamburger patties in a baking dish for 35 – 40 minutes at 375 degrees. Serve with hamburger buns and condiments.
CACFP components: steak, mushroom, white rice
Pressure cook 1 cup white rice with 1 ¾ cup water and a teaspoon salt on rice setting.
Cook 1 (14oz package) seasoned sirloin Philly steak meat (sirloin beef), a bell pepper, 8 oz sliced mushrooms, and an onion in a skillet. Top with olives, banana peppers, and sour cream.
CACFP components: steak and hot dog bun
Cook 1 (14oz package) seasoned sirloin Philly steak meat (sirloin beef) and an onion in a skillet.
Put sliced provolone cheese in 5 hot dog buns. Cook in the oven at 350 degrees for 10 minutes. Put the skillet mixture in the buns and eat.
CACFP components: roast and potatoes
Sear a roast, 1 c. water, garlic powder, and black pepper in a pressure cooker for 30 min. Then pressure cook for 2 hours.
Serve with mashed potatoes and gravy.
CACFP components: steak, bell pepper, tortilla
Ingredients:
1 pound package flank steak, sliced into thin strips (stir fry meat)
2 bell peppers, sliced into strips
1 onion, sliced
2 tablespoons olive oil
2 teaspoons minced garlic
1 teaspoon chili powder
1 teaspoon ground cumin
Salt and pepper, to taste
6 Flour tortillas
Shredded cheese
Toppings: salsa, sour cream, guacamole
Instructions: Put oil in the skillet. Add the steak, seasonings, bell pepper, and onions. Cook until the vegetables are tender. Put the filling in a large bowl. Cook a tortilla in the seasoned skillet. Add some cheese and filling. Put another tortilla on top. Repeat this process with more tortillas until the filling is gone. Slice fajitas into eighths. Serve the steak fajita mixture with your favorite toppings.
CACFP components: stew meat and potatoes
Sear a 1 lb. package of stew meat, 1 c. water, garlic powder, and black pepper in a pressure cooker for 20 min.
Add, 3 cups beef broth, 1 diced onion, 5 diced potatoes, 8 oz (1 cup) baby carrots in a pressure cooker. Pressure cook for 35 min.
There are also a few kid-friendly recipes on the nutrition page, under the activity tab, in the top menu bar.
CACFP components: whole grain bread and cheese slices
Put turkey bacon, American cheese, lettuce, sliced tomato, and mayonnaise on 2 pieces of toast.
CACFP components: American cheese and whole grain bread
Put 2 slices of American cheese on a slice of bread. Microwave for 20 to 30 sec. Put another piece of bread on top. Slice sandwiches in half. OR Butter the bread, then put it in a skillet on low heat. Add the cheese slices. Put the cheesy bread together to make sandwiches.
CACFP components: cheddar cheese and whole grain tortilla
Put some shredded cheddar cheese on a tortilla. Put another tortilla on top. Microwave for 45 seconds. Slice it into 4 pieces. You can also cook it in a large skillet instead of the microwave.
CACFP components: egg and lettuce
Ingredients:
boiled eggs, sliced
lettuce
tomatoes, diced
avocado, sliced
green onion
salad dressing
Mix all ingredients and eat.
CACFP components: boiled egg and whole grain bread
Make 8 hard boiled eggs. Mix diced eggs, ¼ c. miracle whip, ¼ c. diced pickles, and black pepper. Serve on bread.
Ingredients:
½ pound fettuccine pasta
¼ cup butter
1 cup heavy cream
1 cup Parmesan cheese
Pepper, to taste
Instructions: Cook the fettuccine in a large pot of boiling, salted water according to the package directions. Drain the pasta.
While the pasta is cooking, melt the butter in a large saucepan over medium heat. Add the heavy cream and bring the mixture to a simmer. Cook for 5-7 minutes, stirring occasionally, until the mixture has thickened slightly.
Reduce the heat to low and stir in the Parmesan cheese. Keep stirring until the cheese has melted and the sauce is smooth. Season the sauce with pepper. Add the cooked fettuccine to the sauce and toss to coat evenly.
CACFP component: bread
Ingredients:
4 large eggs
1/2 cup milk
1 teaspoon vanilla extract
1/4 teaspoon ground cinnamon
8 slices bread
Instructions: In a medium mixing bowl; whisk together the eggs, milk, vanilla extract, and ground cinnamon until fully combined.
Grease a cookie sheet. Dip the bread into the egg mixture making sure to coat both sides thoroughly. Place the coated bread slices on the cookie sheet. Bake at 425 degrees for 10 minutes or until golden brown. Serve the French toast with honey.
CACFP components: elbow noddles and cheddar cheese
Ingredients:
2 cups elbow macaroni
¼ cup butter
¼ cup all-purpose flour
2 cups milk
½ teaspoon salt
¼ teaspoon black pepper
2 cups shredded sharp cheddar cheese
Instructions: Cook the macaroni according to package instructions, then drain and set aside.
In a large saucepan, melt the butter over medium heat. Add the flour and stir continuously until it forms a smooth paste. Gradually pour in the milk, stirring constantly to prevent lumps from forming. Keep stirring until the mixture thickens and begins to simmer.
Add the salt and black pepper to the sauce, then stir in the shredded cheddar cheese until it is completely melted and combined. Add the cooked macaroni to the cheese sauce and stir well to combine. Enjoy your delicious macaroni and cheese!
CACFP components: couscous and zucchini
One 10oz box couscous (found near boxed rice), 2 c. water, 1 tbsp olive oil
Boil water and oil in a pot or tajin. Add couscous; cover. Remove from heat. Add 1 c. canned tomatoes, ½ c. chopped zucchini and ½ c. cooked broccoli for flavor.
CACFP components: scrambled eggs and tomato / spinach
Mix 10 eggs, 2 c. fresh chopped spinach, 2 diced tomatoes, 1/2 c. shredded cheddar cheese, 1/4 c. onion, salt, black pepper, garlic powder in a bowl. Put mixture in a 12 muffin cup baking pan. Cook at 350 degrees for 25 min.
CACFP component: pancake
Ingredients: 1 ½ c. flour, 2 tbsp sugar, ½ tsp salt, ¼ tsp baking powder, 3 tbsp vegetable oil, 1 egg, 1 c. milk
Procedure: Stir all the ingredients in a mixing bowl. Use ¼ cup of batter at a time to cook pancakes. Add a little margarine to the skillet if needed. Cook until bubbly, then flip them over until golden brown. Add sliced fruit to each pancake.
CACFP components: mozzarella cheese and tortillas
Place some large tortillas on cookie sheets. Put some marinara sauce on each tortilla. Add shredded mozzarella cheese on top. Bake at 425 degrees for 12 min. Slice into eighths using a pizza cutter.
Pressure cook ½ c. lentils, ½ c. brown rice, garlic powder, season all, cumin, chili powder, ¼ c. diced onion, 1 (15) can diced chili ready tomatoes and 2 c. water for 35 min.
CACFP components: spaghetti squash
Ingredients:
1 large spaghetti squash
1 large onion, chopped
2 garlic cloves, minced
2 tbsp olive oil
Salt and pepper to taste
1 jar pasta sauce
Instructions:
Pierce the squash with a knife. Put the spaghetti squash and 1 cup of water in the pressure cooker.
Cook for 10 minutes.
Discard the water.
Cut the squash in half then use a fork to shred the spaghetti squash into spaghetti-like strands.
Select the sauté function on the pressure cooker.
Add the olive oil, onions, and garlic to the pot. Cook until the onions are soft and translucent, about 3-5 minutes.
Place the spaghetti squash back in the pot.
Pour in the pasta sauce.
Close the pressure cooker and make sure the pressure release valve is set to sealing.
Cook on high pressure for 6 minutes.
Quick release the pressure.
CACFP component: strawberries
Ingredients for the crepes:
1 1/2 cups all-purpose flour
1/2 teaspoon salt
2 cups skim milk
4 large eggs
1/2 teaspoon vanilla extract
6 Tablespoons melted butter
butter, for the pan
Ingredients for the filling:
1 cup heavy whipping cream
1 (8 oz) package cream cheese, softened
3/4 cup powdered sugar
1 Tablespoon lemon juice
Instructions: In a blender or medium mixing bowl; stir the ingredients for crepes until combined.
Melt a small pat of butter in a skillet over medium heat. Pour some batter in the skillet. Cook the crepe for 1-2 minutes or until the edges start to brown. Cook for an additional 30 seconds to 1 minute on the other side. Repeat the cooking process with the remaining batter.
Whip the whipping cream until doubled in size. In a separate bowl, mix the rest of the ingredients for the filling. Stir in the whipped cream. Fill each crepe with some filling and roll it up. Top with 3 cups sliced strawberries.
CACFP component: Homemade muffin
Ingredients: 2 c. flour, ¾ c. sugar, 2 tsp baking powder, 1 tsp cinnamon, ¼ tsp salt, 1 egg, 1 c. unsweetened applesauce, ½ c. butter (melted)
Procedure: Combine dry ingredients in a mixing bowl. Stir in egg, applesauce and butter. Put batter in a muffin pan. Cook at 375 degrees for 18 to 20 minutes. Makes 12 muffins.
CACFP component: potato
Pierce 3 washed potatoes with a fork. Use olive oil on the potatoes and sprinkle with salt. Heat in the microwave for 10-12 minutes, or until tender. Cut the potatoes in half vertically. Add some cheddar cheese and sour cream to the potatoes. Top with turkey bacon bits and green onions.
CACFP component: sweet potato
Wash 3 sweet potatoes. Pierce them with a fork. Heat in the microwave for 10 minutes, or until tender. Cut the potatoes in half vertically. Top them with some butter, sugar, and cinnamon.
CACFP components: homemade banana bread (you may have to exclude the chocolate chips to make this credible)
Ingredients:
3 ripe bananas, mashed
1/4 cup butter, softened
1 large egg
3 Tablespoons milk
1 teaspoon vanilla extract
2 1/4 cups flour
1/2 cup granulated sugar
1 teaspoon baking soda
1/2 teaspoon salt
3/4 cup dark chocolate chips
Instructions: Mix ingredients in a medium mixing bowl. Pour the batter into the greased 9×5 inch bread pan. Bake at 350°F (180°C) for 1 hour, or until a toothpick inserted into the center comes out clean.
CACFP components: brown rice
Put 1 and 3/4 c. salted water or broth in a pot. When it boils add 1 c. brown rice. Keep covered, turn to low heat. Cook for 35 min. or on multi-grain setting.
CACFP component: potatoes
Cook 4 peeled potatoes with 1 cup water, some season all, garlic, and ¼ c. diced onion for 40 minutes in a pressure cooker. Drain the water. Add 10 sliced cooked bacon, 1 c. shredded cheddar cheese, ½ c. sour cream. Stir and eat when cheese is melted.
½ c. sugar
¼ c. butter, softened
¾ tsp. cinnamon
½ c. milk
1 c. flour
1 tsp. baking powder
Stir all the ingredients in a mixing bowl. Grease a 12 cup muffin pan. Pour the batter into the muffin pan. Cook at 375 degrees for 18 to 20 minutes.
Not credible for CACFP
Put a 12oz bag of defrosted frozen shrimp into a mixing bowl. Stir in ¼ cup flour and ½ tsp. salt. Then mix in 1 egg. Last stir in ½ cup panko bread crumbs and 1 ½ cups sweetened shredded coconut.
Put some oil in a skillet for frying. Cook coconut shrimp on the stove top for 5 to 10 minutes using medium low heat.
CACFP component: butter crackers
Dip: Mix ½ cup chicken lunch meat, 8 oz. cream cheese, 1/8 cup green onion, and ¼ tsp. garlic powder. Then form into a large ball. Serve with the crackers of your choice.
CACFP component: boiled egg
Ingredients:
6 large eggs
1/4 cup mayonnaise
1 teaspoon yellow mustard
1 Tablespoon pickle relish
1/8 teaspoon salt
1/8 teaspoon black pepper
Instructions: Place the eggs in a medium saucepan and cover with water. Bring to a boil over high heat, then turn off the heat and let the eggs sit in the hot water with a lid on the pan for 15 minutes. Drain the hot water from the saucepan. Once cooled, peel the eggs and cut them in half lengthwise.
Remove the yolks from the egg halves, and place them in a separate bowl. Mash the yolks with a fork until they are crumbled. Add the mayonnaise, mustard, relish, salt, and black pepper to the bowl with the mashed yolks. Stir until the mixture is smooth and creamy. Use a spoon to fill the egg white halves with the yolk mixture.
CACFP components: whole grain tortillas and mixed fruit
Slice tortillas in half or fourths. Place them on cookie sheets. Spread some melted butter, sugar, and cinnamon on them. Cook in oven at 350 degrees for 12 min. Serve with mixed fruit on top or on the side.
CACFP components: the fruits you choose
Sliced fruits: apples, bananas, grapes, peaches, or strawberries
Dip: peanut butter or fruit dip
FRUIT DIP: Blend 8 oz cream cheese, 7 oz marshmallow cream, and ¼ cup milk in a bowl.
CACFP components: mixed fruit
Ingredients: 4 mandarin oranges, 1 c. pineapple, 1 c. strawberries and 2 bananas
Procedure: Peel and cut the fruits. Slowly stir all the ingredients in a large bowl.
CACFP components: whole grain bread and possibly mozzarella cheese if you use a lot of it
Ingredients: 100% whole grain bread, margarine, garlic powder and shredded mozzarella cheese
Procedure: Put the bread on a cookie sheet. Put margarine, garlic and cheese on each piece of bread. Cook in the oven at 350 degrees for 10-12 minutes, until cheese is melted.
OR
Put butter, garlic powder, and parmesan cheese on hot dog buns and bake in the oven for 10 minutes.
CACFP component: fettuccine noddles
Heat 2 TBSP. butter, 2 cups chicken broth, 1 cup milk, 1 tsp. minced garlic, black pepper in a pot on the stove top. When it starts boiling add 8 ounces fettuccine noddles. Cook on medium heat for 18 minutes. Add ½ cup parmesan cheese to pot before serving.
Not credible for CACFP
Combine 2 cups rice cereal, 2 cups quick oats, ½ cup raisins, and ½ cup dark chocolate chips.
Boil 1/2 cup brown sugar and 2/3 cup honey in a pot. Remove from heat. Stir in 2/3 cup peanut butter and 1 tsp. vanilla.
Combine everything, then firmly press into a 9×13 inch baking dish using a large piece of parchment paper. Cut into bars. Refrigerate until cool.
CACFP component: 100% apple juice – You may have to serve 2 to make this credible.
Ingredients: A can of 100% apple juice and three cans of water
Procedure: Ask the children to help make juice. Pour the juice into a popsicle mold. You can add small pieces of fruit into the molds. Put them in the freezer until solid, then eat.
CACFP component: potatoes
Put 6 peeled potatoes in a pressure cooker. Cover with water. Pressure cook for 35 minutes. Put the potatoes in a mixing bowl with 3/4 c. milk OR broth, 1/2 c. butter, salt and pepper. Combine with an electric mixer.
CACFP components: yogurt (if it meets the sugar requirement) and strawberries
Layer Greek vanilla yogurt, strawberries (or other fruit), and granola cereal in a cup.
CACFP component: peas
Mix one (15 oz) can peas, ½ shredded cheddar cheese, 2 Tbsp. onion, and ½ cup miracle whip in a bowl.
Put 3 ½ cups water and 2 cups white rice in a pressure cooker. Cook on rice setting, about 20 minutes. Add butter, sugar, and cinnamon to taste.
Ingredients:
1/2 cup butter, softened
3/4 cup granulated sugar
1 teaspoon vanilla extract
1/8 teaspoon lemon juice
2 eggs
3/4 cup strawberry jelly
1/4 cup plain Greek yogurt or sour cream
1 1/2 cups all-purpose flour
1/4 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon cream of tarter
Instructions: In a medium mixing bowl, mix all the ingredients until fully combined. Grease a 9×5 inch bread pan with butter. Bake at 350°F (180°C) for 1 hour, or until a toothpick inserted into the center comes out clean.
Not credible for CACFP
Blend 1 ½ cups water, ¾ cup lemonade mix, 1 ½ cups frozen strawberries, and 2 ¾ crushed ice in a blender until smooth (about 30 seconds).
Nuts: peanuts, sliced almonds, cashews, pecans, walnuts
Dried fruit: banana chips, raisins, cranberries, coconut
Mix your favorite cereal, nuts, and dried fruit in a mixing bowl.
CACFP components: the vegetables you choose
Sliced vegetables: broccoli, cherry tomatoes, baby carrots, cauliflower, bell peppers, celery, cucumbers, or sweet peppers
Dip: ranch dressing, hummus, or guacamole
GUACAMOLE: Mix 2 avocados, 2 Tbps. diced onion, 1/8 cup chopped cilantro, 1 Tbsp. lime juice, salt and black pepper to taste.
CACFP component: white rice
Cook 1 cup of white rice with 1 1/4 cups water in a pressure cooker on the rice setting (about 20 minutes).
Desserts are not credible for CACFP
4 green apples, diced
1 c. brown sugar
1 c. flour
1 c. oats
1 c. butter, softened
¾ tsp. cinnamon
Spread diced apples in a buttered 9 x 13 inch baking dish. Mix the remaining ingredients. Spread it over the apples. Bake at 375 degrees for 30 minutes. Can be served with vanilla ice-cream.
1 cup butter, softened
1 ½ cups sugar
4 eggs
2 tsp. vanilla
2/3 cup cocoa powder
1 cup flour
½ tsp. salt
½ tsp. baking powder
Mix batter in a mixing bowl. Pour into a buttered 9 x 13 inch baking dish. Bake at 350 degrees for 25 minutes or until done.
12 vanilla wafers
16 oz. softened cream cheese
½ cup sugar
2 eggs
1 tsp. vanilla
¾ cup dark chocolate chips
Mix the cream cheese, sugar, eggs, and vanilla in a mixing bowl. Put 12 muffin cups and vanilla wafers in a muffin pan. Then add filling to each cup. Put chocolate chips on top. Bake at 350 degrees for 15 – 17 minutes, or until set. Refrigerate until cool before eating.
1 ½ c. butter
2 cups brown sugar
2 Tbsp. vanilla
2 eggs
3 ½ cups flour
2 tsp. salt
1 ½ tsp. baking soda
2 cups dark chocolate chips
Combine all ingredients in a mixing bowl. Spread batter onto 2 buttered cookie sheets. Bake at 375 degrees for 12 – 16 minutes. Cut cookies into squares with a pizza cutter.
This recipe makes two 9×13 inch pans of cinnamon rolls.
Dough ingredients:
1 cup whole milk
1 cup water
1/2 cup unsalted butter, melted
Heat the ingredients above for 1 minute in the microwave.
1 cup granulated sugar
1 package (at least 2 1/4 teaspoons) active dry yeast
2 large eggs
6 1/2 to 7 cups flour
1 teaspoon salt
In a large mixing bowl, whisk together the sugar and yeast. Pour the warm milk mixture over the sugar and yeast. Let it sit a few minutes. Add the eggs, flour, and salt; stir until a dough forms. Put the dough on a floured surface, and knead for 5-10 minutes until smooth and elastic. If the dough is sticky it need more flour. It should be the consistency of play dough. On the floured surface, roll out half the dough into a large rectangle about 1/4 inch thick.
Filling:
1/2 cup unsalted butter, softened
2 cups brown sugar
2 Tablespoons cinnamon
Mix ingredients.
Spread half of the filling on the dough. Starting from the short edge, roll the dough into a log. Cut the dough into 12 sections using dental floss by putting the floss under the roll, then crossing it over the top and pulling tightly. Place cinnamon rolls in a greased 9 x 13 inch baking dish. Repeat with the rest of the dough and filling. Let cinnamon rolls rise in an oven set on the warm setting (or covered on the counter top) for about an hour or until doubled in size. After rising bake both pans in an oven at 350°F for 20-25 minutes, or until golden brown.
You can freeze half of the cinnamon rolls in plastic bags. Reheat them for 30 seconds in the microwave.
1 ¼ cup flour
2 TBSP. white sugar
1 tsp. baking soda
½ tsp. baking powder
¼ tsp. salt
1 egg
¾ cup milk
Cooking oil for frying
Powdered sugar and fresh fruit for the top
Stir the ingredients in a mixing bowl.
Pour an inch or 2 of oil in a skillet on med low heat. When the oil is hot, drizzle ½ cup of the batter into the skillet. Cook about 1 and half minutes. Turn the funnel cake over with a spatula. Cook another 30 seconds until golden brown.
Makes 3 funnel cakes. Top with powdered sugar and sliced fruit.
Crust: Mix 1 cup softened butter, ½ cup sugar, and 2 cups flour in a mixing bowl. Press into a buttered 9×13 inch baking dish. Bake at 350 degrees for 18 minutes or until golden brown.
Filling: Blend 4 eggs, 1 ½ cups sugar, ¼ cup flour, and 5 Tbsp. lemon juice in a blender. Pour into baked crust. Bake for 20 minutes.
WHITE CUPCAKES
Cream ½ softened butter and 1 cup sugar in a mixing bowl. Add 2 eggs, ½ cup milk, and 2 tsp. vanilla; mix. Add 1 ½ cup flour and 1 ¾ tsp baking powder; mix well.
Pour batter into a greased muffin tin. Cook for 20 – 25 minutes at 350 degrees F. Makes 12 cupcakes.
WHIPPED FROSTING
Mix 1 cup heavy whipping cream in a mixing bowl until soft peaks begin to form. Add ½ cup powered sugar and ¼ tsp. vanilla. Mix until well blended. It should look like whipped topping when finished.
mozzarella cheese stick and baby carrots
cucumber on whole grain tortilla
Greek yogurt and bananas
corn and whole grain crackers
broccoli and garbanzo beans
bell pepper and scrambled eggs
gram cracker and kiwi
cereal and blueberries
tortilla chips and black beans
muffin and 100% grape juice
cauliflower and cheddar cheese slices
waffle and raspberries
watermelon and animal crackers
croissant and fruit cocktail
banana and pancakes
apple slices and peanut butter
whole grain tortilla with refried beans
boiled eggs and saltine crackers
mandarin oranges and crepes
oatmeal and pears
banana and animal crackers
cucumbers and whole grain rice crackers
yams and gram crackers
peanut butter and celery sticks
garbanzo beans and whole grain rice crackers
spinach and cheesy crackers
tuna and butter crackers
mozzarella cheese stick and garlic bread
brussel sprouts and whole grain crackers
peas and canned chicken
Food labels include information about potential allergens, such as peanuts or gluten, to help consumers with allergies avoid these ingredients. Use natural non-processed foods as much as possible and make sure you teach your child what foods they cannot eat.
SUBSTITUTIONS for GLUTEN FREE
Use rice crackers instead of wheat crackers, saltine crackers, or butter crackers
Use hard or soft corn tortillas instead of flour tortillas
Use rice bread instead of 100% whole grain wheat bread
Use cereal instead of animal crackers
SUBSTITUTIONS for DAIRY FREE
Use unflavored soy or almond milk instead of skim milk
Use saltine crackers instead of cheesy crackers
Use margarine instead of butter
The cheese in the recipes above can be added separately or removed
SUBSTITUTIONS for SOY FREE
Use potato bread instead of 100% whole grain wheat bread
Use hard or soft corn tortillas instead of some flour tortillas
