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SAMPLE CHILD CARE MENUSThe following 20-day cyclemenu is a sample only.Portion sizes are for childrenages 3 through 5 years. Youmay change any of the mealsshown, rearrange the order ormake substitutions within ameal. Be sure each newmenu offers the foodcomponents that USDA mealpatterns require. Note thevariety of culturally diversemenu suggestions.Condiments were included toenhance the meals.In accordance with Federal Law and US Department of Agriculture policy, this institution is prohibited from discriminating on the basis of race, color, national origin,sex, age, or disability. To file a complaint of discrimination, write USDA, Director, Office of Adjudication, 1400 Independence Avenue, SW, Washington, DC 202509410 or call toll free (866) 653-9992 (Voice). Individuals who are hearing impaired or have speech disabilities may contact USDA through the Federal Relay Service at(800) 877-8339 or (800) 845-6136 (Spanish). USDA is an equal opportunity provider and employer.CACFP-182 (7/12)PAGE 1 OF 5

Day 1Day 2Day 3Day 4Day 5BreakfastBreakfastBreakfastBreakfastBreakfast1% / Skim milk – ¾ cupFresh fruit cup – ½ cup(grape halves, melon,strawberries)English muffin half w/jelly1% / Skim milk – ¾ cupSliced pears – ½ cupKix cereal – ⅓ cup1% / Skim milk – ¾ cupCitrus sections – ½ cupBagel half w/low-fat creamcheese1% / Skim milk – ¾ cupCran-apple juice – ½ cupCheerios – ⅓ cup or ½ oz1% / Skim milk – ¾ cupSliced peaches – ½ cupBlueberry muffin – 1 smallSnackSnackSnackSnackSnack1% / Skim milk – ½ cup“Ants on a log” (celery sticksw/1 tbsp peanut butter,raisins)Apple juice – ½ cupSoft pretzel – 1 small (½ oz)Plain granola bar – 1Raspberry yogurt – ¼ cupWaterWheat ThinsMandarin oranges – ½ cupWaterLunch/ SupperLunch/ SupperLunch/ SupperLunch/ Supper1% / Skim milk – ¾ cupPeas & carrots – ¼ cupApple slices – ¼ cupDinner roll – 1Breaded chicken nuggets –3 oz1% / Skim milk – ¾ cupYellow corn – ¼ cupLettuce & tomato garnish –¼ cupWhole wheat roll – 1Turkey burger – 1½ oz meat1% / Skim milk – ¾ cupPlum – 1Submarine sandwich:ham – ½ oz meatturkey – ½ oz meatlow-fat cheese – ½ ozhot dog bun – 1/2lettuce & tomato garnish –¼ cup1% / Skim milk – ¾ cupTuna chef’s salad:water-packed tuna –1½ oz meatlettuce, tomato, shreddedcarrots, celery,cucumbers – ½ cupWhole wheat roll w/softmargarine – 1 smallWatermelon – ¼ cup1% / Skim milk – ¾ cupMexican pizza:tortilla – 1tomato sauce – ⅛ cuprefried beans – ¼ cuplow-fat cheese – ½ ozGarden salad – ¼ cupGrape halves – ¼ cupBarbecue sauceKetchup, mayonnaiseMustard, mayonnaise,picklesLow-fat salad dressingLow-fat salad dressingCACFP-182 (7/12)Milk – ½ cupKiwi – optionalBread sticksLunch/ SupperPAGE 2 OF 5

Day 6Day 7Day 8Day 9Day 10BreakfastBreakfastBreakfastBreakfastBreakfast1% / Skim milk – ¾ cupBlueberries – ½ cupWaffle – ½1% / Skim milk – ¾ cupFresh banana – 1 regularRaisin toast w/margarine – 1sliceSyrup1% / Skim milk – ¾ cupCanned peaches – ½ cupFrench toast – 2 slices (½oz each)Fruit spreadSnack1% / Skim milk – ½ cupAnimal crackers – 5SnackFresh fruit cup – ½ cupBran muffin – 1 ozWater1% / Skim milk – ¾ cupOrange juice – ½ cupFarina or Cream ofWheat – ¼ cup1 scrambled egg – optionalSnackSnackFresh banana – 1 regularNabisco Nilla Wafers – 5Water1% / Skim milk – ½ cupGraham crackers w/peanutbutter – 2 (½ oz)1% / Skim milk – ¾ cupPineapple tidbits &mandarin oranges – ½cupCarrot muffin – 1 smallSnackCarrot & green peppersticks – ½ cupSaltine crackers – 4WaterLow-fat ranch dressingLunch/ SupperLunch/ SupperLunch/ Supper1% / Skim milk – ¾ cupChicken pita pocket:round pita – ½cooked chicken – 1½ ozmeatlettuce & tomato – optionalGreen peas – ¼ cupCanned mandarin oranges –¼ cup1% / Skim milk – ¾ cupRed, green, yellow pepperstrips – ¼ cupOrange slices – ¼ cupBaked macaroni & cheese –¼ cupFish sticks, shapes orpieces – 3 oz1% / Skim milk – ¾ cupSteamed broccoli – ¼ cupWinter squash – ¼ cupDinner roll – 1Ham & scalloped potatoes:ham – 1½ oz meatpotatoes – ¼ cupLow-fat salad dressing, sourcreamKetchupCACFP-182 (7/12)Lunch/ Supper1% / Skim milk – ¾ cupGreen beans – ¼ cupCanned cherries – ¼ cupItalian bread – 1 sliceoptionalBeef goulash:beef – 1½ oz meatpasta & sauce – ¼ cupLunch/ Supper1% / Skim milk – ¾ cupBean soup – ½ cupStrawberries – ¼ cupPeanut butter & fruit spreador jam sandwich:bread – 1 slicepeanut butter – 1½ tbspCantaloupe – ¼ cupPAGE 3 OF 5

Day 11Day 12Day 13Day 14Day 15BreakfastBreakfastBreakfastBreakfastBreakfast1% / Skim milk – ¾ cupFruit cup – ½ cupWhole wheat toast – ½ slice1% / Skim milk – ¾ cupGrapefruit sections – ½ cupRolled oats – ¼ cup1% / Skim milk – ¾ cupOrange juice – ½ cupCornflakes – ⅓ cupSnackVanilla yogurt – ¼ cupFruit cocktail – ½ cupWaterLunch/ Supper1% / Skim milk – ¾ cupFruit cocktail – ½ cupBiscuit – 1Baked scrambled egg – 2tbsp1% / Skim milk – ¾ cupSliced banana – ½ cupCrisp-rice cereal – ⅓ cupSnackSnack1% / Skim milk – ½ cupCinnamon toast – ½ sliceLunch/ SupperCinnamon, sugarTomato juice – ½ cupCheese stick – ½ ozOyster crackers – ½ ozLunch/ SupperSnack1% / Skim milk – ½ cupPeanut butter cookie – 1.1oz eachPineapple juice – ½ cupPretzel sticks – ½ ozLunch/ SupperLunch/ Supper1% / Skim milk – ¾ cupSpinach – ¼ cupFresh pear half – ¼ cupCorn bread – 1 squareChili con carne1% / Skim milk – ¾ cupMarinated cucumber &tomato slices – ¼ cupCanned apricots – ¼ cupEgg salad on whole wheatbread:egg – 1bread – 1 slice1% / Skim milk – ¾ cupFrench cut green beans –¼ cupPineapple cubes – ¼ cupSteamed brown rice – ¼cupTurkey meat loaf – 1½ ozmeat1% / Skim milk – ¾ cupPeas – ¼ cupCarrot stick – 1Mashed potatoes – ¼ cupStuffing – ½ ozBaked chicken – 1½ ozmeat1% / Skim milk – ¾ cupZucchini – ¼ cupGreen salad – ¼ cupFrench bread – ½ sliceSpaghetti – ½ cupMeat sauce – 1½ ozMayonnaise, lettuce leavesKetchup or gravyCranberry sauce – optionalBlack olives, choppedCACFP-182 (7/12)SnackPAGE 4 OF 5

Day 16Day 17Day 18Day 19Day 20BreakfastBreakfastBreakfastBreakfastBreakfast1% / Skim milk – ¾ cupApricot halves – ½ cupCorn muffin – ½1% / Skim milk – ¾ cupApple-grape juice – ½ cupToast w/peanut butter – 1slice1% / Skim milk – ¾ cupApplesauce – ½ cupPancake – 11% / Skim milk – ¾ cupCantaloupe – ½ cupCorn grits – ¼ cupSyrupSnackSnackCottage cheese dip – ¼ cupCarrot sticksMelba toast – 3WaterWheat pita bread – ½ smallHummus (chick pea spread)– 2 tbspShredded carrots as garnishWaterLunch/ SupperLunch/ SupperLunch/ Supper1% / Skim milk – ¾ cupMixed vegetables – ¼ cupOrange sections – ¼ cupPasta & sauce – ¼ cupOven-baked parmesanchicken – 1½ oz meat1% / Skim milk – ¾ cupBaked beans – ¼ cupApple salad - ¼ cup(apples, crushedpineapple, raisins)Roll – 1 smallRoast turkey sandwich – 1½oz meat1% / Skim milk – ¾ cupSweet potatoes – ¼ cupSpinach or collard greens –¼ cupCorn bread – 1 squareRoast pork w/gravy – 1½ ozmeatPlantains – optionalParmesan cheeseLettuce leaves, mayonnaiseCACFP-182 (7/12)1% / Skim milk – ¾ cupPineapple rings – ½ cupCheerios – ⅓ cupSnackApple – 1 mediumRice cakes – ½ ozWaterSnackGrape juice – ½ cupWheat crackers – 4 (½ oz)Lunch/ SupperSnackCheese cubes – ½ ozBanana muffin – 1 smallWaterLunch/ Supper1% / Skim milk – ¾ cupHoneydew melon – ¼ cupRice – ¼ cupStir fry:chicken – 1½ oz meatbroccoli – ¼ cupsnow peas, carrots –optional1% / Skim milk – ¾ cupCorn & okra – ¼ cupCarrot/raisin salad – ¼ cupMacaroni salad – ¼ cupBaked fish fillet – 3 ozSoy sauceLemon wedgesPAGE 5 OF 5

(800) 877-8339 or (800) 845-6136 (Spanish). USDA is an equal opportunity provider and employer. CACFP-182 (7/12) PAGE 1 OF 5 SAMPLE CHILD CARE MENUS The following 20-day cycle menu is a sample only. Portion sizes are for children . Peanut butter cookie - 1.1 oz each Pineapple juice - ½ cup Pretzel sticks - ½ oz