Helpful Nutrition

Our Program offering meals through the Saugatuck Child Nutrition State 80ea58237a3dd41ff4a4a2a974c73fea02b5594dd338e66e09pimgpsh_fullsize_distrProgram plays a critical role in supporting wellness, health, and development of children through provision of nutritious foods. EzSteps program, in particular, has a powerful opportunity to instill healthy habits in young children that serve as a foundation for healthy choices in life.

Through the Healthy, Hunger-Free Kids Act, championed by the First Lady and signed by President Obama, USDA made the first major changes in the SCNSP meals and snacks since the Program’s inception in 1968, which will help ensure children and adults have access to healthy, balanced meals and snacks throughout the day. The updated SNSP nutrition standards will help safeguard the health of children early in their lives and improve the wellness of adults.

ee86dbf1f96410ed1971698786631ba867dcd90113ee736c9cpimgpsh_fullsize_distrUnder the updated SCNSP nutrition standards, meals and snacks served will include a greater variety of vegetables and fruit, more whole grains, and less added sugar and saturated fat.

The updated standards for meals and snacks served in the SNSP are based on the Dietary Guidelines for Americans, science-based recommendations made by the National Academy of Medicine, cost and practical considerations, and stakeholder’s input. These improvements are expected to enhance the quality of meals served in SCNSP to help young children learn healthy eating habits early on in their lives and improve the wellness of adult participants.

USDA is providing guidance, resources, best practices, and training for Daycare centers and day care homes to support them in providing healthy, balanced meals and snacks to the children and adults they serve.

 

Nutrition Standards

Updated Meal Pattern (Required Starting October 1, 2017)

The updated meal standards for the SNSP was published in the Federal Register on Monday, April 25, 2016. CACFP centers and day care homes must comply with the updated meal standards by October 1, 2017.

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Let's prepare together

Fluffy Cottage Cheese Pancakes Recipe

Ingredients

  • 16 oz small curd cottage cheese
  • 1 tsp vanilla extract
  • 3 Tbsp honey
  • 4 large eggs
  • ⅓ cup raisins (regular or white raisins)
  • 1 cup plus 2 Tbsp all purpose flour (scoop into measuring cup and level off top)
  • 1 tsp baking soda
  • 2 Tbsp extra light olive oil for each batch

Instructions

  1. In a medium bowl, whisk together 4 large eggs until well beaten. Add 16 oz cottage cheese, 1 tsp vanilla, 3 Tbsp honey and whisk until combined. Stir in ⅓ cup raisins.
  2. In a separate small bowl, whisk together 1 cup + 2 Tbsp flour and 1 tsp baking soda (if your baking soda has any lumps at all, sift it into the flour). Whisk the flour mixture into your wet ingredients.
  3. Heat a large non-stick skillet over medium/low heat and add 2 Tbsp oil. Once the oil is hot, place a heaping tablespoon of pancake batter into the hot oil and sauté until golden and puffed up (about 2 min per side). I recommend a splatter guard since these do create a little bit of a splatter. If it’s splattering alot, turning the heat down will help. Serve warm with sour cream, maple syrup, fruit or jam, or all of the above!

Greek Chicken Stew with Cauliflower

Ingredients

  • 2 tablespoons extra virgin olive oil
  • 1 large red onion, chopped
  • 2 to 4 garlic cloves (to taste), minced
  • 6 to 8 chicken legs and/or thighs, skinned
  • 2 tablespoons red wine vinegar
  • 1 28-ounce can chopped tomatoes, with juice, pulsed in a food processor
  • ½ teaspoon cinnamon
  • Salt and freshly ground pepper
  • ½ teaspoon dried thyme, or 1 teaspoon fresh thyme leaves
  • 1 small or 1/2 large cauliflower, cored, broken into florets, and sliced about 1/2 inch thick
  • 12 kalamata olives (about 45 grams), rinsed, pitted and cut in half (optional)
  • 1 to 2 tablespoons chopped flat-leaf parsley
  • 1 to 2 ounces feta cheese, crumbled (optional)

Instructions

  1. Heat 1 tablespoon of the oil over medium-high heat in a large, deep, heavy lidded skillet or casserole and brown the chicken, in batches if necessary, about 5 minutes on each side. Remove the pieces to a plate or bowl as they’re browned. Pour off the fat from the pan. Add the vinegar to the pan and scrape up all the bits from the bottom of the pan.
  2. Add the remaining tablespoon of the olive oil to the pan, and turn the heat down to medium. Add the onion and a generous pinch of salt and cook, stirring often and scraping the bottom of the pan, until it begins to soften, about 5 minutes. Turn the heat to low, cover and let the onion cook for 10 minutes, stirring from time to time, until it is lightly browned and very soft.
  3. Add the garlic and stir together for a minute or two more, until the garlic is fragrant, then add the tomatoes and their juice, the cinnamon, thyme, and salt and pepper to taste. Bring to a simmer and simmer 10 minutes, stirring from time to time, until the mixture is reduced slightly and fragrant.
  4. Return the chicken pieces to the pot, along with any juices that have accumulated in the bowl. If necessary, add enough water to barely cover the chicken. Bring to a simmer, reduce the heat, cover and simmer 20 minutes.
  5. Add the cauliflower and kalamata olives and simmer for another 20 minutes, or until the cauliflower is tender and the chicken is just about falling off the bone. Stir in the parsley, taste and adjust seasonings. Serve with grains, with the feta sprinkled on top if desired.

Caprese Salad

 Ingredients

  • 3 vine-ripe tomatoes, 1/4-inch thick slices
  • 1 pound fresh mozzarella, 1/4-inch thick slices
  • 20 to 30 leaves (about 1 bunch) fresh basil
  • Extra-virgin olive oil, for drizzling
  • Coarse salt and pepper

Instructions

  1. Layer alternating slices of tomatoes and mozzarella, adding a basil leaf between each, on a large, shallow platter.
  2. Drizzle the salad with extra-virgin olive oil and season with salt and pepper, to taste.

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