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Baked Potato Cupcakes
Adapted from Midwest Dairy A wonderful way to feature local potatoes and local dairy- all wrapped up in an easy and fun cupcake! This is a CACFP and school recipe for potatoes and dairy. Cooking and prep level: Basic. Prep Time30 min Cook Time1 hr 20 min Total Time1 hr 50 min Yield45 Serving Size4.8 oz…
Yogurt Parfait
Adapted from Chilton Public Schools, WI What a great way to serve a Grab and Go breakfast! Combining local yogurt, USDA frozen fruits, fresh seasonal berries, or dried Wisconsin cranberries, and sweet, local honey to create a fantastic healthy start to the school day. This is a food service and CACFP recipe for local dairy,…
Protected: Pumpkin Dip
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Protected: Fresh Spinach and Grapefruit Salad
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Protected: Zucchini Muffins
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Protected: Asian-Influenced Wheat Berry Salad
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Parmesan Green Beans
Adapted from: Laura Fuentes What a great way to entice young eaters to try fresh green beans! This is a CACFP recipe for Green Beans. Cooking and prep level: Basic. Prep Time15 min Cook Time15 min Total Time30 min Yield11 Serving Size1/3 cup Energy25 cal HAACP Process2 Cuisine American USDA Meal Components 1/4 cup vegetable…
Protected: Beet and Carrot Latkes
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Protected: Cranberry Applesauce
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