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The document above provides weekly menus for Dayna's Daycare, detailing breakfast, lunch, and snack options that meet USDA requirements.
Daycare Menus Overview and Details
The section provides detailed menus for Dayna's Daycare, including breakfast, lunch, and snack options for children.
• The menus are subject to change and include options for breakfast, lunch, and snacks.
• Fluid milk is offered with every breakfast and lunch, ensuring children receive essential nutrients.
• Each menu features a variety of fruits and vegetables, such as strawberries, peaches, and tropical fruit.
• Different types of bread and cereals are provided, including whole grain WG options like WG toast and Cheerios.
• Meat alternatives include homemade dishes like baked chicken, tuna salad, and cheese casseroles.
• Snacks allow children food items from two food groups, promoting healthy eating habits.
• The menus comply with USDA requirements, ensuring balanced nutrition for children in daycare.
Dayna's Daycare Weekly Menus Overview
The section provides a detailed overview of Dayna's Daycare menus, including breakfast, lunch, and snack options for children.
• The menus are subject to change and include a variety of meals offered throughout the week.
• Each day features fluid milk and 100% juice served with breakfast and lunch.
• Breakfast options include cereals, toast, pancakes, and fruits like bananas, peaches, and strawberries.
• Lunch includes a mix of fruits, vegetables, whole grain bread, and protein sources such as chicken, fish, and beans.
• Snacks are designed to include two food groups, with options like cheese slices, crackers, and fruits.
• The menus emphasize homemade meals (HM) and a variety of food groups to meet USDA requirements.
• Each menu is structured to provide balanced nutrition for children, ensuring they receive essential vitamins and minerals.
• The text outlines 20 different menus, showcasing a diverse range of food choices for children at Dayna's Daycare.

 Recipes

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Tatar Tot Casserole
Prep Time: 10 minutes  Cook Time: 20 minutes Ingredients:
  • 2pound ground beef
  • 1 16-ounce bag tater tots
  • 2 can cream of mushroom soup
  • 1 can of milk
  • 2 cup shredded cheese
Preparation: Brown the ground beef in a skillet; drain and place in a casserole dish. Place tater tots over meat. Mix can of cream of mushroom soup and a can of milk. Pour this over the tater tots and ground beef. Bake at 350 degrees for 20 minutes.  

 
TUNA NOODLE CASSEROLE W/CHEESE
  • 2 cups of uncooked  macaroni
  • 12 ounces of tuna in spring water
  • 2 small cans of concentrated cream of chicken soup
  • 1 can mixed vegetables
  • 1 small can of sweet green peas
  • 1/2 cup of milk
  • 1 small pack of shredded cheddar cheese

In a medium pot, bring 6 cups of water to a boil. Once boiling, add noodles. Let cook until noodles are tender. Preheat oven to 350Flake tuna in a casserole dish. Then add in soup, peas/ vegetables , and milk. Mix all ingredients till they are blended well. Then add an even layer of cheese across the top. Bake for 20-30 minutes. Serve hot and enjoy.

  Taco Salad
  • 2 lb ground beef
  • 2 envelope taco seasoning
  • 2 10 oz. can k Mexican style beans
  • 1 c. grape tomatoes, halved
  • 1 head lettuce, shredded
  • 1 12 oz pkg. shredded cheddar cheese
  • 1 12 oz bag nacho cheese flavored Doritos, crushed
Brown ground beef and add taco seasoning. Simmer according to directions. Place in large bowl and refrigerate until cool. Add beans, tomatoes, lettuce, cheese, and Doritos.
Mix well.      

Taco Casserole
  • 2 pounds lean ground beef
  • 1 envelope taco seasoning
  • 1 1bag tortilla chips, or about 6 ounces, broken into smaller pieces
  • shredded cheese, Mexican blend, Cheddar, or Monterey Jack
  • 1 can Mexican chili beans
  • 2 can mushroom soups
Brown hamburger and drain, , _________________

      Crock Pot Chicken Stuffing Casserole

12 boneless chicken breasts
2 small box stovetop cornbread stuffing
2 package (10 oz size) frozen chopped broccoli, thawed
2 can cream of broccoli with cheese soup
1 cup chicken broth
Directions: ightly butter or spray a 3 1/2-quart slow cooker and place chicken breasts in the bottom. Mix together the remaining ingredients and place on top of chicken. Cover and cook on low 6 to 7 hours

      FRITO CHILI PIE 
  • 2 1/2 c. Fritos
  • 1 lg. onion, chopped ( optional )
  • 1 c. grated American cheese
15 oz. can chili, heated Place 1 1/2 cups Fritos in a baking dish or pie pan. Arrange chopped onions and half of cheese over Fritos. Pour heated chili over onions and cheese. Top with remaining Fritos and cheese. Bake at 350 degrees for 10 minutes.   

    Ravioli Bake Casserole
  • 1 Lb. Ground Beef
  • 1 Medium Onion, chopped
  • 1 Clove Garlic, minced
  • 1 Tbs. Salad Oil
  • 1 (10 oz.) Pkg. Frozen Chopped Spinach
  • 1 (1 lb.) Can Spaghetti Sauce
  • 1/2 Mushrooms
  • 1 (8 oz.) Can Tomato Sauce
  • 1 (6 oz.) Can Tomato Paste
  • 2 cans Diced Tomatoes
  • 1/2 Tsp. Salt
  • Dash Pepper
  • 1 (7 oz.) Pkg. Shell or Elbow Macaroni Cooked
  • 4 Oz. Sharp Processed American Cheese Shredded
  • 1 container cottage Cheese
  • 1/2 Cup Soft Bread Crumbs
  • 2 Well Beaten Eggs
  • 1/4 Cup Salad Oil

Brown first 3 ingredients in the 1 tablespoon salad oil.Cook spinach according to package directions.Drain, reserving liquid; add water to make 1 cup.Stir spinach liquid and next 5 ingredients into meat mixture.Simmer 10 minutes.Combine spinach with remaining ingredients; spread in 13x9x2 inch baking dish.Top with meat sauce.Bake at 350° 30 minutes.Let stand 10 minutes before serving.

    Home Made Easy Chicken & Rice Soup

  • 2 boxes chicken Rice- Roni
  • 2 lbs chicken tenderloins ( cute in small pieces) , season with Montreal steak seasoning
  • Diced onions
  • Diced celery
  • 1 can cooked carrots
  • 1 can chicken broth
  • 1 can cream mushroom soup (can substitute cream chicken or  cream celery )
  • Water
  • *peas ( optional)

 Prepare chicken Rice- Roni as on package ( put to side), cook chicken, onion, celery , and season with Montreal steak seasoning in skillet, when done add to Rice- Roni and add canned soup , canned carrots, chicken broth and water let simmer until done.


      Campers Stew
  • Hamburger
  • Mix Vegetables
  • Pork Beans
  • onion
  • BBQ Sauce ( Curley the best BBQ sauce)


    Ramen Noodle Pizza
  • 5 pkgs. Ramen noodles, any flavor
  • 1 tsp   butter or olive oil
  • 1 Jar (14-oz) spaghetti sauce
  • I can diced tomatoes
  • 2 c Shredded cheese
  • 1/2 Parmesan Cheese
  • 1 pkgs. sliced  Pepperoni
  • 1 pound Sausage
  • 1/2 tsp Italian seasoning
  • OPTIONAL
  • Olives
  • Green Peppers
  • Onions
  • Canned mushrooms
  • Any topping of your choice
Preparation Heat oven to 425 Cook noodles according to package directions. THROW AWAY SEASONING or use for something else. Drain in colander. Add butter/olive oil to noodles.  Butter/olive oil 13 x 9 casserole dish , add  1/3 spaghetti sauce w/ diced tomatoes added. Add noodles and press evenly to cover bottom of pan.  Spread  rest sauce over noodles, then layer of pepperoni, sausage or any toppings of your choice, then  shredded cheese, then more pepperoni, parmesan cheese then Italian seasoning. . Bake until top is bubbly and cheese starts to brown. Let cool about 5 minutes before cutting into servings.
 






     

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Mexican Enchilada Casserole
with Black Beans

 Recipe courtesy of Bush's® Beans.

  • 2 cups chopped onion, fresh or frozen
  • 1 1/2 cups chopped red pepper, fresh or frozen
  • 2 garlic cloves, minced
  • 3/4 cup salsa
  • 2 teaspoons ground cumin
  • 2 15.8 ounce cans black beans, drained
  • 12 6-inch corn tortillas
  • 2 cups Monterey Jack and Cheddar blend cheese shredded
  • 3 tomatoes chopped (optional)
  • 1/2 cup sour cream (optional)
  • 1/2 cup sliced black olives (optional)
Preparation:

Preheat oven to 350 degrees.

Combine onion pepper, garlic, salsa, cumin and black beans in large skillet and bring to simmer over medium heat. Cook, stirring frequently for 3 minutes.

Arrange 6 tortillas in bottom of 9" x 13" baking dish overlapping them as necessary. Spread half of bean mixture over tortillas and sprinkle with half of cheese. Repeat layering process with remaining tortillas, bean mixture and cheese.

Cover dish with foil and bake 15 minutes. Carefully remove foil and serve warm.
Garnish with tomatoes, sour cream and olives.
Makes 8 servings of Mexican enchilada casserole

Spanish Rice w/ Beef -Beans -Tomatoes

  • Ground Beef
  • Mexican Style Chili Beans
  • Diced Tomatoes
  • Taco Seasoning
 
  Vegetarian Taco Soup
    • 1 (15 ounce) cans black beans
    • 1 (15 ounce) cans pinto beans
    • 1 (15 ounce) cans navy beans
    • 1 (15 ounce) cans black-eyed peas or 1 (15 ounce) cans purple hull peas
    • 1 (15 ounce) cans green beans
    • 1 (15 ounce) cans corn
    • 1 small onions, chopped
    • 1 (14 ounce) cans tomato sauce
    • 1 (10 ounce) cans Rotel Tomatoes
    • 2 cups water
    • 1 (1 1/4 ounce) packages taco seasoning mix
    • 1 (1 ounce) package ranch dressing mix
  • Suggested condiments of your choice
    • sour cream
    • grated cheese
    • picante sauce or Tabasco sauce
    • sliced jalapenos
    • green onions
    • crushed tortilla chips or Fritos corn chips
Directions
  1. Drain and rinse first six ingredients in a large colander.
  2. Put in a crockpot or large pot.
  3. Add all other ingredients, stirring to mix well.
  4. Simmer about 30 minutes to an hour or cook in your crockpot on high for 2 hours.