25 SERVINGS 50 SERVINGS INGREDIENTS DIRECTIONS Weight Measure Weight Measure 5Critical Control Point: Heat to 165 °F or higher for at least 15 seconds. 6Remove meat from heat. Drain beef and turkey in a colander. Return meat to heat. *Fresh onions, chopped 7 oz 1¹⁄3cups 1¹⁄4tsp 14 oz 2²⁄3cups 2¹⁄2tsp 7Add onions. Heat uncovered for 5 minutes.
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Beef macaroni into a steam table pan (12" x 20" x 2¹⁄2"). For 25 servings, use 1 pan. For 50 servings, use 2 pans. Low-fat cheddar cheese, shredded 7 oz 1³⁄4 cups 14 oz 3¹⁄2 cups 11 Sprinkle 1³⁄4 cup (about 7 oz) shredded cheese evenly over each pan. 12 Critical Control Point: Hold for hot service at 140 °F or higher.
Chicken Fajita. [ 6 Servings] [ 25 Servings] Chicken or Turkey Noodles. [ 6 Servings] [ 25 Servings] Chinese Style Vegetables w/ Tofu. [ 6 Servings] [ 25 Servings] Cuban Black Beans and Rice. [ 6 Servings] [ 25 Servings] Ground Turkey/Beef Spanish Rice.
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Instructions Heat water to rolling boil. Add salt. Slowly add macaroni. Stir constantly, until water boils again. Cook for approximately 8 minutes or until tender; stir occasionally. DO NOT OVERCOOK. Drain well. Set aside for step 4. Brown ground beef. Drain. Continue immediately. Add onions and cook for 5 minutes.
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New quick-and-easy snack recipes for CACFP centers and homes. Refresh your snack menus with Fresh Veggie Wraps, Deli Bento Boxes, Very Berry Parfaits, and more! Need a new recipe for your school or Child and Adult Care Food Program? Open up the Institute of Child Nutrition’s Child Nutrition Recipe Box, your resource for all USDA standardized
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Instructions Heat water to rolling boil. Slowly add macaroni. Stir constantly, until water boils again. Cook about 8 minutes or until tender; stir occasionally. DO NOT OVERCOOK. Drain well. Quickly stir milk into macaroni. Add margarine or butter and seasonings. Add the cheese and stir until the cheese is melted and the mixture is smooth.
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Love Made Visible ~ Feeding the Child and Adult Care Food Program Community Creditable Foods Recipes Menus Food Blog Find #CACFPCreditable Resources for Your Meal Plans Share What You’re Serving! Our providers serve meals that are not only #CACFPCreditable, but also delicious and fun! If you’d like to be featured on our Creditable Foods…
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The above link will take you to the USDA CACFP Recipes. These recipes are grouped by 6 servings or 25 to 50 servings. When using a recipe from this source be sure to print or download the recipe for your binder. SVDP's list of USDA …
Child Nutrition & Wellness, KSDE, Landon State Office Building, 900 SW Jackson Street, Suite #251, Avenue, Topeka, Kansas 66612, 785-296-2276, Fax: 785-296-0232, www.kn-eat.org. In accordance with Federal civil rights law and U.S. Department of Agriculture (USDA) civil rights regulations and policies, the USDA, its
2 cups low carb elbows cooked and drained, I prefer shiratake 1 pound ground beef 14.5 ounces canned diced tomatoes 1 ½ teaspoons dried onion flakes 1 ½ teaspoons dried minced garlic 4 teaspoons chili powder ½ teaspoon salt ½ teaspoon dried red pepper flakes ½ teaspoon paprika ½ teaspoon oregano ½ teaspoon cumin
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USDA Standardized Recipes: Now Available in Spanish! USDA standardized recipes for the CACFP: These recipes come in yields of six servings for family child care homes and 25-50 servings for adult participants. Need a new recipe for your school or Child and Adult Care Food Program?
67 Cornbread Mini Muffins Grains Healthier Kansas Recipe 127 HACCP: Non-Hazardous/Other USDA B-09, modified Ingredients 24 Servings 12 Servings Directions Weight Measure Weight Measure Flour, whole wheat 1 ¼ cup cup 1. Blend flour, cornmeal, sugar, baking powder, and salt Cornmeal, whole grain 1 ¼ cup cup in mixer for 1 minute on low speed.
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Healthier Kansas Menus – CACFP Recipes for CACFP Sponsors (6 and 25 servings per recipe) Child Nutrition & Wellness, Kansas State Department of Education Publication Date: Revised March 2018