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Aunt Diane's Pizza Casserole
Recipe Name: Aunt Diane's Pizza Casserole
Ingredients:
1 lb. Italian sausage or hamburger (a mixture of one-half of each is great)
1/3 cup melted margarine
1 chopped onion
6 oz. thin spaghetti, cooked according to directions, drained
4 oz. grated Swiss cheese
8 oz. grated or thinly sliced mozzarella cheese
16 oz. tomato sauce
4 oz. sliced mushrooms
1/2 tsp. each crushed oregano and basil
Instructions:
Brown meat and drain. Saute chopped onion in 1-1/3 T. of the melted margarine. Pour remaining margarine in a 2-quart casserole dish, and toss spaghetti in it. Now layer the rest of the ingredients on top of the spaghetti in the following order: 1/2 of the tomato sauce, 1/2 of the Swiss cheese, 1/2 of the meat, 1/2 of the mozzarella, and all the mushrooms, onions, oregano, and basil. Finally, layer the remaining tomato sauce, Swiss cheese, and mozzarella. Bake at 350 degrees F for 20 to 25 minutes.
Serves: 10
Submitted to Minute Menu Kids Pro By: The National Association for Family Child Care
Beef and Vegetable Pot Pie
Recipe Name: Beef and Vegetable Pot Pie
Ingredients:
4 cups frozen hash browns, thawed
1/2 tsp. salt
3 T. oil
1 lb. ground beef
1 package (3/4 oz.) brown gravy mix
1 cup water
1 pkg. frozen mixed vegetables
1 cup shredded cheddar cheese
1 can French-fried onions
Instructions:
Very good flavor--if any is left, it makes great leftovers. In a 1-1/2 qt. dish combine potatoes, salt, and oil, pressing mixture on the sides to form a shell. Bake uncovered for 20 minutes at 400 degrees F. Brown beef, drain, add gravy mix and water, bring to a boil. Add mixed vegetables and cook 5 minutes. Stir in 1/2 cup cheese and 1/2 can of onions, put in dish. Bake at 350 degrees F for 15 minutes. Top with the rest of the cheese and onions. Bake 5 minutes longer.
Serves: 10
Meal Component: 1 serving (1/10 of the pie) = 1 meat alternate and 1 fruit/vegetable.
Nutrition Information: 351 calories, 15 g protein, 32 g carbohydrate, 5 g dietary fiber, 19 g total fat, 48 percent calories from fat, 7 g saturated fat.
Submitted to Minute Menu Kids Pro By: The National Association for Family Child Care
Recipe Name: Beneath-the-Sea Salad
Ingredients:
6-1/2 ounce can white tuna, drained
1 cup grated carrots
1/2 cup diced celery
1 cup mayonnaise
1 cup chow-mein noodles
2 T. onion (optional)
Instructions:
Mix tuna, carrot, celery, and mayonnaise together. Chill for 1 hour. Stir in chow-mein noodles just before serving. Roll in tortilla to serve. Adapted from The Just for Kids Cookbook,by Betty Malisow Potter, New Boundary Designs, 1985.
Serves: 4
Meat Component: meat, fruit/vegetable, bread alternate at lunch/dinner for a 3- to 5-year-old.
Recipe Name: Cheese Toast
Ingredients:
bread slices
cheese slices
Instructions:
Place slices of bread on a cookie sheet. Cover each with a 1-1/2 oz. slice of cheese. Bake at 350 degrees F for 6-10 mins. Serve.
Serves: 1
Meal component: slice of cheese toast = 1 meat/alternate and 1 bread/alternate at lunch or dinner for a 3- to 6-year-old.
Recipe Name: Cheesey Tostadas
Ingredients:
For each tostada you need:
flour tortilla
1/2 cup refried beans
grated Monterey Jack cheese
Instructions:
Spread refried beans on flour tortilla and cover with grated cheese. Broil for 1-3 minutes until cheese melts. Cut in half and serve with mild salsa.
Serves: 2
Meal Component: 1 serving = 1 bread alternate and 1 meat at snack.
Submitted to Minute Menu Kids Pro By: The National Association for Family Child Care
Cheese Toast
Ingredients:
cheese slices
bread slices
Instructions:
Place slices of bread on a cookie sheet. Cover each with a 1-1/2 oz. slice of cheese.
Bake at 350 degrees F
Cook time: 6-10 minutes
Serving size: 1 slice of cheese toast = 1 meat/alternate and 1 bread/alternate at lunch or dinner for a 3- to 6-year-old.
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Recipe Name: Angela's Pasta Tuna Mess
Ingredients:
1 16-oz. package of rotini pasta
3 6.5-oz. cans tuna, packed in water
4 cups fresh or frozen vegetables (broccoli, green pepper, red pepper, tomatoes, carrots, or peas)
1 cup low-fat Italian salad dressing
1/2 cup Parmesan cheese, grated
Instructions:
Prepare pasta as package suggests. Rinse with cold water. Mix in other ingredients. Chill at least 1 hour before serving.
Serves: 10
Meal component: 1 serving (1/10 of recipe) = 1 fruit/vegetable and 1 bread.
Submitted to Minute Menu Kids Pro By: The National Association for Family Child Care
Recipe Name: Bealish (Slovak Pizza)
Ingredients:
frozen bread dough (loaf)
12 oz. cheddar cheese grated
1 egg, beaten
1/4 cup milk oregano (to taste)
Instructions:
Raise dough according to package directions. Spread dough on cookie sheet. Mix cheese, beaten egg, and milk together. Spread evenly over dough. Season with oregano. Bake at 350 degrees F until cheese is light brown and bubbly (about 20-30 minutes). Cool slightly, cut, and serve. Can be refrigerated and reheated.
Serves: 8
Meal Component: 1 serving = 1 bread and 1 meat at snack
Submitted to Minute Menu Kids Pro By: The National Association for Family Child Care
Recipe Name: Beef Taco Bake
Ingredients:
1 lb. ground beef
1 (10.75 oz.) can condensed tomato soup
1 cup chunky salsa
1 cup cheddar cheese, shredded
1/2 cup milk
6 flour or 8 corn tortillas (cut into 1-inch pieces)
Instructions:
Cook ground beef until browned; drain fat. Add soup, salsa, milk, tortillas, and 1/2 cup of the cheese. Spoon mixture into a 2-quart shallow baking dish and cover. Bake at 400 degrees F for 30 minutes. Sprinkle with remaining cheese.
Serves: 8
Meal Component: 1 serving (1/2 cup) = 1 meat alternate, 1 bread alternate, and 1 vegetable alternate.
Nutrition Information: 332 calories, 21 g protein, 22 g carbohydrate, 2 g dietary fiber, 18 g total fat, 48 percent calories from fat, 8 g saturated
Submitted to Minute Menu Kids Pro By: The National Association for Family Child Care
Recipe Name: Celebration Stew
Ingredients:
1-1/2 quarts water
2-1/2 cups macaroni
1-1/2 lbs. ground beef
1 onion, chopped
1 quart tomato juice
1 T. salt pepper
2 cups chopped vegetables
Instructions:
Ask each child to bring a vegetable from home to add to the stew. Ahead of time, cook the macaroni in a large kettle. Brown the ground beef in a skillet, along with the onion. Drain off the fat. Combine all ingredients in a large pot, and simmer 1-2 hours.
Serves: 7
Meal Component: meat, fruit/vegetable, and bread alternate for a 3- to 5-year-old at lunch/dinner.
Submitted to Minute Menu Kids Pro By: The National Association for Family Child Care
Chicken & Rice with Vegetables
Recipe Name:
Chicken & Rice with Vegetables
Ingredients:
4 cups water
4 medium carrots, sliced (about 2 cups)
2 chicken bouillon cubes (or 2 tsp. broth powder)
1 to 2 tsp. garlic powder
1 to 3 tsp. onion powder
3 cups cooked, cubed chicken (about 1 lb.)
2 cups uncooked brown rice
1 (10 oz.) package frozen peas
Instructions:
Bring water to a boil in a large stockpot. Add carrots, bouillon, garlic powder, and onion powder. Reduce heat and simmer for about 10 minutes. Add chicken and rice. Cover and cook until the rice is done, about 25 minutes. Stir in peas and continue cooking until heated through.
Serves: 12
Meal Component: 1 serving (1/12 of recipe) = 1 bread
Nutrition Information: 210 calories, 16 g protein, 31 g carbohydrate, 3 g dietary fiber, 2.5 g total fat, 11 percent calories from fat, 0.5 g saturated fat.
Submitted to Minute Menu Kids Pro By: The National Association for Family Child Care
Saucy Chicken/Rice Casserole
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Meal Pattern Requirements
To assist you in determining if these recipes meet the CACFP Meal Pattern Requirements, here is a link to the meal pattern requirements as well as some other tools to help you with those meal pattern requirements!
Meal Pattern Requirements
Check with your CACFP Sponsors
Many of these recipes are submitted by fellow food program providers but requirements change from state to state. If you aren't sure if one of these recipes qualify for your state's CACFP program, check with your food program sponsor!
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