Deli Bento Box image

Deli Bento Box USDA Recipe for Family Child Care Centers

Age Group: Ages 3-5
Serving Size: 6
Think inside the box. This trendy theme allows you to satisfy appetites and be creative.
CACFP CREDITING INFORMATION
¼ cup vegetable
½ oz eq meat/meat alternate
½ oz eq grains
Source
Team Nutrition CACFP Easy Recipe Project
TeamNutrition.USDA.gov
3.25 from 4 votes

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Prep Time 15 minutes
Cook Time 0 minutes
Total Time 15 minutes

Instructions
 

  • Wash hands with soap and water for at least 20 seconds.
  • In a small bowl, whisk together mayonnaise, yellow mustard, honey, and garlic powder. Set aside.
  • Cut turkey slices in half.
  • Cut each slice of cheese into 4 squares. Divide turkey and cheese into 6 even portions.
  • Fill each space in the box with 1 Tbsp dressing, turkey and cheese (½ slice of
    turkey and 2 squares of cheese), tomatoes (2), cucumbers (2), and crackers (3). Serve
    immediately, or keep cold at 40 °F or lower.

Nutrition INFORMATION

Deli Bento Box USDA Recipe for Family Child Care Centers
Amount Per Serving
 
1 Deli Bento Box
Calories
174
Total Fat
 
8
g
12
%
Saturated Fat
 
3
g
19
%
Cholesterol
 
20
mg
7
%
Sodium
 
176
mg
8
%
Total Carbohydrate
 
18
g
6
%
Dietary Fiber
 
2
g
8
%
Total Sugars
 
6
g
7
%
Protein
 
8
g
16
%
Calcium
 
109
mg
11
%
Iron
 
1
mg
6
%
N/A=data not available
*Marketing Guide
The CHEF TIPS:
  • Contains milk (cheddar cheese), wheat (crackers), and eggs (mayonnaise).
  • Choking Prevention: Whole grape tomatoes can be a choking risk for children under the age of 4. To reduce risk of choking, cut cherry tomatoes in half lengthwise. If needed, cut into smaller pieces no larger than ½ inch.
  • If serving other types of crackers, nutrition information and number of crackers to serve may change. Check the Nutrition Facts label or other information on the package to make sure you purchase at least 66 g or 3 oz of crackers for this recipe.
  • The symbol indicates the recipe is whole grain-rich.
  • Creditable grains contribution calculated using the Recipe Analysis Workbook, Method A.
  • Serve a variety of foods during the week to balance out an occasional snack item that may be higher in sodium or saturated fat.
Yield / Volume