Meals and Nutrition

MEAL PATTERN

MONDAY

TUESDAY

WEDNESDAY

THURSDAY

FRIDAY

Breakfast
Juice or Fruit or Vegetable
Grains/Breads
Milk
1/2 Cup fresh banana slices
(1/2 cup fruit) 1/2 Waffle (1/2 slice bread)
3/4 Cup 1% milk1 (3/4 cup milk)
1/2cup fresh plum slices (1/2 cup fruit)
1/2 whole-grain English muffin, toasted (1 slice bread)
3/4 cup 1% milk1 (3/4 cup milk)
1/2 cup orange sections (1/2 cup fruit)
1/2 Drop Biscuit A-09A2 (3/4 slice bread)
3/4 cup 1% milk1 (3/4 cup milk)
1/2 cup fresh strawberry slices (1/2 cup fruit)
1/3 cup whole-grain cereal variety (1/3 cup dry cereal)
3/4 cup 1% milk1 (3/4 cup milk)
1/2 cup orange juice (1/2 cup fruit)
1/4 cup cooked oatmeal with 1 Tbsp raisins5 (1/4 cup cooked cereal)
3/4 cup 1% milk1 (3/4 cup milk)
Lunch or Supper
Meat or Meat
Alternate
Vegetable/Fruit
(2 servings of vegetable or fruit or both)
Grains/Breads
Milk
1/2 cup Chiken Vegetable Soup H-11B2 (1/2 oz cooked poultry, 1/4 cup vegetable)
1/2 grilled cheese sandwich (1 oz cheese, 1 slice bread)
1/4 cup Broccoli and Cauliflower Polonaise I-162 (1/4 cup vegetable)
3/4 cup 1% milk1 (3/4 cup milk)
2 pieces Fish Nuggets D-09A2 with 3 1/3 Tbsp Fruity Dipping Sauce C-022 (1 1/2 oz cooked fish, 1/3 cup fruit)
1/4 cup Cole Slaw E-092 (1/4 cup fruit)
1 whole wheat roll (1 slice bread)
3/4 cup 1% milk1 (3/4 cup milk)
Black bean, corn, and cheddar quesadilla on whole-grain tortilla (1/4 cup cooked dry beans, 1/4 cup vegetable, 1/2 oz cheese, 1 slice bread)
1/4 cup fresh pear slices (1/4 cup fruit)
3/4 cup 1% milk1 (3/4 cup milk)
1/2 cup spaghetti with meat sauce (1 oz cooked lean meat, 1/2 slice bread)
1/4 cup apple slices (1/4 cup fruit) 1/4 cup peas and carrots (1/4 cup vegetble)
1/2 slice garlic bread with mozzarella (1/2 slice bread, 1/2 oz cheese)
3/4 cup 1% milk1 (3/4 cup milk)
Grilled chicken pita with 1/4 cup shredded lettuce (1 1/2 oz cooked poultry, 1/4 cup vegetable, 1 slice bread)
1/4 cup baked butternut squash with cinnamon (1/4 cup vegetable)
3/4 cup 1% milk1 (3/4 cup milk)
Snack
Select two of the following:
Meat or Meat
Anternate
Vegetable or Fruit o Juice
Grains/Breads
Milk
1/2 oz string cheese (1/2 oz cheese)
1/2 cup pineapple tidbits (1/2 cup fruit)
Water
1 whole-grain English muffin pizza (1/2 English muffin with 1/2 oz cheese and 2 Tbsp tomato sauce) (1 slice bread, 1/2 oz cheese)
Water3
1/2 oz pretzels and 1 Tbsp peanut butter4 (1/2 oz grains/breads, 1Tbsp peanut butter)
2 oz lowfat yogurt, plain (2 oz yogurt) 1/2 cup mixed fruit (1/2 cup fruit)
Water3
1 Blueberry Muffin A-032 (1 1/4 slices bread)
1/2 cup 1% milk1 (1/2 cup milk)
Water3
  1. Nutritionists recommend serving whole milk for children ages 2 and younger and low-fat milk for children older than 2 years of age.
  2. USDA Recipes for Child Care. Available online at www.nfsmi.org.
  3. Water is suggested as a beverage for all snacks even when other beverages are offered to encourage children to drink water.
  4. Sunflower butter may be substituted for peanut butter. 5 Raisins can be a choking hazard for young children.

MEAL PATTERN

MONDAY

TUESDAY

WEDNESDAY

THURSDAY

FRIDAY

Breakfast
Juice or Fruit or Vegetable
Grains/Breads
Milk
½ cup fresh banana slices (½ cup fruit)
¼ cup whole-grain barley cereal with 1 Tbsp raisins5 (¼ cup cooked cereal)
¾ cup 1% milk1
(¾ cup milk)
½ cup fresh cantaloupe cubes (½ cup fruit)
½ Cut Biscuit Using Master Mix A-09Bwith 1 tsp all-fruit spread
(¾ slice bread)
¾ cup 1% milk1
(¾ cup milk)
½ cup mixed fruit (½ cup fruit)
⅓ cup unsweetened whole-grain cereal variety (⅓ cup dry cereal)
¾ cup 1% milk1
(¾ cup milk)
½ cup pear halves (½ cup fruit)
1 Pancake A-122 (1 slice bread)
¾ cup 1% milk1
(¾ cup milk)
½ cup fresh orange sections (½ cup fruit)
½ slice cinnamon toast (½ slice bread)
½ hard boiled egg (½ egg)
¾ cup 1% milk1
(¾ cup milk)
Lunch or Supper
Meat or Meat
Alternate
Vegetable/Fruit
(2 servings of vegetable or fruit or both)
Grains/Breads
Milk
1 oz grilled chicken slices (1 oz cooked poultry)
½ Cup Multi-Bean Soup H-042 (½ oz cooked lean meat, ⅓ cup vegetable)
¼ cup fresh pear slices (¼ cup fruit)
1 Corn Muffin A-022 (¾ slice bread)
¾ cup 1% milk1
(¾ cup milk)
2 Meat Balls D-28A2 (2 oz cooked lean meat, ⅓ cup vegetable, ½ slice bread)
¼ cup baked sweet potato fries (¼ cup vegetable)
¼ cup peas and carrots (¼ cup vegetable)
¾ cup 1% milk1
(¾ cup milk)
1 slice Broccoli Quiche D-082 (1 ½ oz cooked lean meat, ¼ cup vegetable, 2 slices bread)
¼ cup grape halves (¼ cup fruit)
¾ cup 1% milk1
(¾ cup milk)
½ turkey sandwich (1 ½ oz cooked poultry, 1 slice bread)
¼ cuo steamed spinach with 1 tsp parmesan cheese (¼ cup vegetable)
1 piece Apple Crisp B-192 (¼ cup fruit)
¾ cup 1% milk1
(¾ cup milk)
1 serving Chicken Ratatouille3 (2 oz cooked poultry, ½ cup vegetable)
¼ cup diced apricots (¼ cup fruit)
½ whole wheat roll (½ slice bread)
¾ cup 1% milk1
(¾ cup milk)
Snack
Select two of the following:
Meat or Meat
Anternate
Vegetable or Fruit o Juice
Grains/Breads
Milk
½ cup apple slives with 2 oz lowfat yogurth for dipping (½ cup fruit, 2 oz yogurth)
Water4
½ oz string cheese (½ oz cheese)
½ cup grape juice (½ cup fruit)
Water4
1 pumpkin muffin (½ slice bread)
½ cup grape juice (½ cup fruit)
Water4
2 Tbsp hummus with ½ oz whole wheat pita wedges (½ oz meat/meat alternate, ½ oz grains/breads)
Water4
½ cup pineapple rings (½ cup fruit)
½ oz whole-grain crackers) (½ oz grains/breads)
Water4
  1. Nutritionists recommend serving whole milk for children ages 2 and younger and low-fat milk for children older than 2 years of age.
  2. USDA Recipes for Child Care. Available online at www.nfsmi.org.
  3. 5 a Day Quantity Recipe Cookbook. Available online at www.ed.state.nh.us/education/doe/organization/programsupport/bnps/cookbook.pdf.
  4. Water is suggested as a beverage for all snacks even when other beverages are offered to encourage children to drink water.
  5. 5 Raisins can be a choking hazard for young children. (Never we will serve to little ones)

MEAL PATTERN

MONDAY

TUESDAY

WEDNESDAY

THURSDAY

FRIDAY

Breakfast
Juice or Fruit or Vegetable
Grains/Breads
Milk
½ cup orange juice (½ cup juice)
½ whole-grain mini bagel with low fat cream cheese
(1 sluce bread)
¾ cup 1% milk1
(¾ cup milk)
½ cup pineapple rings (½ cup fruit)
1 slice whole-grain toast with 2 tbp all-fruit spread
(1 slice bread)
¾ cup 1% milk1
(¾ cup milk)
½ cup fresh blueberries (½ cup fruit)
1 Oatmeal Muffin Square A-162
(1 slice bread)
¾ cup 1% milk1
(¾ cup milk)
½ cup apple slices (½ cup fruit)
½ Whole-grain waffle (½ slice bread)
¾ cup 1% milk1
(¾ cup milk)
½ cup fresh banana slices (½ cup fruit)
⅓ cup unsweetened whole-grain cereal variety (⅓ cup dry cereal)
¾ cup 1% milk1
(¾ cup milk)
Lunch or Supper
Meat or Meat
Alternate
Vegetable/Fruit
(2 servings of vegetable or fruit or both)
Grains/Breads
Milk
⅓ cup Oven-Baked Parmesan Chicken D-052
(1 ½ oz coked poultry)
¼ cup baked, peeled sweet potato (¼ cup vegetable)
¼ cup green peas (¼ cup vegetable)
½ whole wheat roll (½ slice bread)
¾ cup 1% milk1
(¾ cup milk)
¼ cup refried beans (1 oz coked lean meat)
¼ cup Mexicali Corn I-1 52 (¼ cup vegetable)
¼ cup diced peaches (¼ cup fruit)
Baked tortilla wedges (½ slice bread)
2 oz lowfat yogurt
(2 oz yogurt)
¾ cup 1% milk1
(¾ cup milk)
1 piece Macaroni and Cheese D-202
(1 ½ oz cheese, 1 ½ slices bread)
¼ cup steamed kale with cumin (¼ cup vegetable)
¼ cup orange sections (¼ cup fruit)
¾ cup 1% milk1
(¾ cup milk)
1 piece Meat Loaf D-282 (2 oz cooked lean meat, ⅓ cup vegetable, ½ slice bread)
¼ cup mashed potatoes (¼ cup vegetable)
¼ cup steamed broccoli and carrots (¼ cup vegetable)
¾ cup 1% milk1
(¾ cup milk)
2 pieces Chicken Nuggets D-09B2 (1 ½ oz coked poultry)
¼ cup baked zucchini with 1 tsp parmesan cheese (¼ cup vegetable)
¼ cup grape halves (¼ cup fruit)
1 piece Corn Muffin Squares A-02A2 (¾ slice bread)
¾ cup 1% milk1
(¾ cup milk)
Snack
Select two of the following:
Meat or Meat
Anternate
Vegetable or Fruit o Juice
Grains/Breads
Milk
1 Tbsp peanut butter (1 Tbsp peanut butter)
½ oz graham crackers (2 crackers) (½ oz grains/breads)
Water4
½ cup mixed fruit (½ cup fruit)
1 granola bar (½ oz grains/breads)
Water4
½ oz cheddar cheese (½ oz cheese)
½ cup lightly steamed carrots and broccoli5 with 1 tbsp Ranch dressing E-182 (1/2 cup vegetable)
Water4
2 oz lowfat yogurt
(2 oz yogurt)
½ cup fresh orange sections (½ cup fruit)
Water4
1 piece Banana Bread Square A-132 (1 slice bread)
½ cup 1% milk1
(½ cup milk)
Water4
  1. Nutritionists recommend serving whole milk for children ages 2 and younger and low fat milk for children older than 2 years of age.
  2. USDA Recipes for Child Care. Available online at www.nfsmi.org.
  3. Sunflower butter may be substituted for peanut butter.
  4. Water is suggested as a beverage for all snacks even when other beverages are offered to encourage children to drink water.
  5. Lightly steaming carrots and broccoli may make them easier to eat for small children.

MEAL PATTERN

MONDAY

TUESDAY

WEDNESDAY

THURSDAY

FRIDAY

Breakfast
Juice or Fruit or Vegetable
Grains/Breads
Milk
½ cup mixed fruit (½ cup fruit)
⅓ cup unsweetened whole-grain cereal variety (⅓ cup dry cereal)
¾ cup 1% milk1
(¾ cup milk)
½ cup orange sections (½ cup fruit)
1 slice cheddar cheese toast (½ slice bread, ½ oz cheese)
¾ cup 1% milk1
(¾ cup milk)
½ cup fresh kiwi slices (½ cup fruit)
½ Cut Biscuit A-09(¾ slice bread)  ¾ cup 1% milk1  (¾ cup milk)
½ cup sliced fresh strawberries (½ cup fruit)
1 French toast stick (¾ slice bread)
¾ cup 1% milk1
(¾ cup milk)
½ cup fresh banana (½ cup fruit)
¼ cup cooked grits (¼ cup coked cereal)
¾ cup 1% milk1
(¾ cup milk)
Lunch or Supper
Meat or Meat
Alternate
Vegetable/Fruit
(2 servings of vegetable or fruit or both)
Grains/Breads
Milk
1 ⅓ cup oz roasted turkey (1 ½ oz cooked lean meat)
¼ cup steamed spinach (¼ cup vegetable)
¼ cup red grape halves (¼ cup fruit)
¼ cup quinoa (¼ cup cooked grains)
¾ cup 1% milk1
(¾ cup milk)
½ cup Bean Soup H-08(1 oz coked lean meat, ⅓ cup cooked vegetable) ¼ cup green beans (¼ cup vegetable)
¼ pineapple tidbits (¼ cup fruit)
English muffin half with melted cheese (1 slice bread, ½ oz cheese)
¾ cup 1% milk1
(¾ cup milk)
½ peanut butter5 and jam sandwich on whole wheat bread (1 Tbsp peanut butter, 1 slice bread)
4 oz lowfat yogurt (4 oz yogurt)
¼ cup peas and carrots (¼ cup vegetable)
¼ cup diced apricots (¼ cup fruit)
¾ cup 1% milk1
(¾ cup milk)
1 ½ oz pork chop (1 ½ oz cooked lean meat)
¼ cup Baked Sweet Potatoes and Apples I-08(¼ cup vegetable and fruit)  ¼ cup fresh pear slices (¼ cup fruit)
½ whole wheat roll (½ slice bread)
¾ cup 1% milk1
(¾ cup milk)
1 ½ oz hamburguer patty half on ½ whole-grain bun
(1 ½ oz cooked lean meat, ½ slice bread)
¼ cup shredded lettuce and tomato slice (¼ cup vegetable)
¼ cup apple slices (¼ cup fruit)
¾ cup 1% milk1
(¾ cup milk)
Snack
Select two of the following:
Meat or Meat
Anternate
Vegetable or Fruit o Juice
Grains/Breads
Milk
1 piece Muffin Squares A-11(1 slice bread) ½ cup cup 1% milk(½ cup milk) Water3
1 piece Nachos G-03(½ oz cheese, ¼ slice bread)  ½ cup apple slices (½ cup fruit) Water3
½ oz graham crackers (2 crackers) (½ oz grains/breads)
½ cup cup 1% milk(½ cup milk) Water3
1 serving Go Bananas Orange Dip4 (2 oz yogurt, ½ cup fruit) Water3
½ oz cheddar cheese (½ oz cheese)
½ oz wheat crackers (4 crackers) (½ oz grains/breads) Water3
  • Nutritionists recommend serving whole milk for children ages 2 and younger and low fat milk for children older than 2 years of age.
  • USDA Recipes for Child Care. Available online at www.nfsmi.org.
  • Water is suggested as a beverage for all snacks even when other beverages are offered to encourage children to drink water.
  • 5 a Day Quantity Recipe Cookbook. Available online at www.ed.state.nh.us/education/doe/organization/programsupport/bnps/ cookbook.pdf.
  • 5 Sunflower butter may be substituted for peanut butter.

MEAL PATTERN

MONDAY

TUESDAY

WEDNESDAY

THURSDAY

FRIDAY

Breakfast
Juice or Fruit or Vegetable
Grains/Breads
Milk
½ cup orange sections (½ cup fruit)
½ slice cheddar cheese toast (½ slice bread, ½ oz cheddar cheese) ¾ cup 1% milk1
(¾ cup milk)
½ cup fresh banana slices (½ cup fruit)
1 Oven-Baked Whole Wheat Pancake A-06A2
¾ cup 1% milk1
(¾ cup milk)
½ cup diced peaches (½ cup fruit)
⅓ cup whole-grain cereal variety (⅓ cup dry cereal)
¾ cup 1% milk1
(¾ cup milk)
¼ cup grape juice (¼ cup juice)
½ serving Golden Apple Oatmeal3
(¼ cup cooked cereal, ¼ cup fruit)
¾ cup 1% milk1
(¾ cup milk)
½ cup pineapple tidbits (½ cup fruit)
½ Cut Biscuit A-09(¾ slice bread)
¾ cup 1% milk1
(¾ cup milk)
Lunch or Supper
Meat or Meat
Alternate
Vegetable/Fruit
(2 servings of vegetable or fruit or both)
Grains/Breads
Milk
½ cup Lentil Soup H-07served over ¼ cup brown rice
(½ oz cooked lean meat, ¼ cup vegetable, ½ slice bread)
4 oz lowfat yogurt (4 oz yogurt) ¼ cup fresh apple slices (¼ cup fruit)
¾ cup 1% milk1
(¾ cup milk)
1 ½ oz oven-baked chicken (1 ½ oz cooked poultry)
¼ cup broccoli (¼ cup vegetable) ¼ cup mixed fruit (¼ cup fruit)
1 Corn Muffin A-02(¾ slice bread)
¾ cup 1% milk1
(¾ cup milk)
1 Tuna Salad Sandwich F-11on whole Wheat bread (2 oz cooked fish, ⅓ cup vegetable, 2 slices bread)
¼ cup peas and carrots (¼ cup vegetable) ¼ cup banana slices (¼ cup fruit)
¾ cup 1% milk1
(¾ cup milk)
1 serving Tiny Meat Loaves D-04C(2 oz cooked lean meat, ⅓ cup vegetable, ½ slice bread)
¼ cup stir –fried zucchini with 1 tps parmesan cheese (¼ cup vegetable)
¼ cup fresh pear slices (¼ cup fruit)
¾ cup 1% milk1
(¾ cup milk)
½ cup Pasta Toss with Vegetables D-14(¾ oz cheese, ¼ cup vegetable, ½ slice bread)
¾ oz roasted turkey (¾ oz cooked poultry)
¼ cup apricot halves (¼ cup fruit)
¾ cup 1% milk1
(¾ cup milk)
Snack
Select two of the following:
Meat or Meat
Anternate
Vegetable or Fruit o Juice
Grains/Breads
Milk
Ants on a log (½ cup celery sticks with 1 Tbsp peanut butterand 1 Tbsp raisins6)
(½ cup vegetable, 1 Tbsp peanut butter)
Water5
1 Blueberry Muffin A-03(1 slice bread)
½ cup 1% milk1  Water5
1 portion Strawberry Yogurt Shake3 (½ cup fruit, 2 oz yogurt)
(½ cup milk)  Water5
½ turkey sandwich (½ oz cooked poultry, 1 slice bread)  Water5
½ oz cottage cheese (½ oz cheese)
½ cup grapes halves (½ cup fruit)  Water5
  1. Nutritionists recommend serving whole milk for children ages 2 and younger and low fat milk for children older than 2 years of age.
  2. USDA Recipes for Child Care. Available online at www.nfsmi.org.
  3. 5 a Day Quantity Recipe Cookbook. Available online at www.ed.state.nh.us/education/doe/organization/programsupport/bnps/ cookbook.pdf.
  4. 4 Sunflower butter may be substituted for peanut butter.
  5. Water is suggested as a beverage for all snacks even when other beverages are offered to encourage children to drink water.
  6. Raisins can be a choking hazard to young children.

MEAL PATTERN

MONDAY

TUESDAY

WEDNESDAY

THURSDAY

FRIDAY

Breakfast
Juice or Fruit or Vegetable
Grains/Breads
Milk
½ cup fresh strawberry slices (½ cup fruit)
¼ cream of Wheat (¼ cup cooked cereal ¾ cup 1% milk1
(¾ cup milk)
½ cup cup fresh banana slices (½ cup fruit)
½ waffle (½ slice bread)
¾ cup 1% milk1
(¾ cup milk)
½ cup orange juice (½ cup fruit)
½ Drop Biscuit A-09A(¾ slice bread)  ¾ cup 1% milk1
(¾ cup milk)
½ cup peach halves
(½ cup fruit)
⅓ cup unsweetened whole-grain cereal variety (⅓ cup dry cereal)
¾ cup 1% milk1
(¾ cup milk)
½ cup fresh apple slices (½ cup fruit)
½ slice French toast (1 slice bread)
¾ cup 1% milk1
(¾ cup milk)
Lunch or Supper
Meat or Meat
Alternate
Vegetable/Fruit
(2 servings of vegetable or fruit or both)
Grains/Breads
Milk
Cheese Quesadilla (1 oz cheddar cheese, ½ slice bread)
¼ cup black beans (½ oz cooked lean meat)
¼ cup corn (¼ cup vegetable)
¼ cup pineapple tidbits (¼ cup fruit)
¾ cup 1% milk1
(¾ cup milk)
1 piece pizza with Ground Beef Topping D-23(1 ½ oz cooked lean meat, ⅓ cup of vegetable, 1 ½ slices bread) ¾ cup 1% milk1
(¾ cup milk)
½ peanut butter3 and jam sandwich on whole wheat bread (1 Tbsp peanut butter, 1 slice bread)
4 oz lowfat yogurt (4 oz yogurt)
¼ cup apple slices (¼ cup fruit)
¼ cup peas and carrots (¼ cup vegetable)
¾ cup 1% milk1
(¾ cup milk)
1 piece Vegetable Lasagna D-27(1 ½ oz cheese, ½ cup vegetable, ¾ slice bread) ¼ cup mixed fruit (1/4 cup fruit)
¾ cup 1% milk1
(¾ cup milk)
1 ½ oz roasted chicken (1 ½ oz cooked poultry)
1 severing Orange Couscous Salad4 (½ cup vegetable, 1 slice bread)
¾ cup 1% milk1
(¾ cup milk)
Snack
Select two of the following:
Meat or Meat
Anternate
Vegetable or Fruit o Juice
Grains/Breads
Milk
½ hard boiled egg (1/2 egg)
½ oz graham crackers (2 crackers) (1/2 oz grains/breads)
Water5
2 oz lowfat yogurt sprinkled with ⅓ cup Cheerios (2 oz yogurt, ⅓ cup dry cereal)
½ cup apple slices (½ cup fruit)  Water5
½ oz mozzarella cheese (½ oz cheese)
½ oz wheat crackers (4 crackers) (½ oz grains/breads) Water5
1 piece Whole Wheat Muffin Square A-11A2 (1 slice Bread)
½ cup 1% milk1  (½ cup milk) Water5
½ oz cheddar cheese cubes (½ oz cheese)
½ cup grape halves (½ cup fruit) Water5
  1. Nutritionists recommend serving whole milk for children ages 2 and younger and low fat milk for children older than 2 years of age.
  2. USDA Recipes for Child Care. Available online at www.nfsmi.org.
  3. 5 a Day Quantity Recipe Cookbook. Available online at www.ed.state.nh.us/education/doe/organization/programsupport/bnps/ cookbook.pdf.
  4. 4 Sunflower butter may be substituted for peanut butter.
  5. Water is suggested as a beverage for all snacks even when other beverages are offered to encourage children to drink water.
  6. Raisins can be a choking hazard to young children.