Fish and Veggie Packets USDA Recipe for Family Child Care Homes

Age Group: Ages 6-18
Serving Size: 6
This four-ingredient recipe provides the perfect mix of vegetables and protein.
CACFP CREDITING INFORMATION
½ cup vegetable
2 oz eq meat
SOURCE
Team Nutrition CACFP Easy Recipe Project
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Add to Cookbook https://theicn.org/cnrb/pdfs/CACFP_Lunch-Supper-Recipes(English)21-30/CACFP-Lunch-Supper-Fish-and-Veggie-Packets-ages6-18.pdf

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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes

Ingredients
 

  • 1 lb 2 oz Flounder fish fillets, fresh or frozen, thawed (each piece should be about 3 oz)
  • 5 ½ cups Broccoli and cauliflower blend, frozen
  • 1 Tbsp 1 tsp Margarine, trans fat-free
  • 1 ½ tsp Garlic and herb salt-free seasoning

Quantity
 

  • 1 lb 2 oz Flounder fish fillets, fresh or frozen, thawed (each piece should be about 3 oz)
  • 5 ½ cups Broccoli and cauliflower blend, frozen
  • 1 Tbsp 1 tsp Margarine, trans fat-free
  • 1 ½ tsp Garlic and herb salt-free seasoning

Ingredients
 

  • 1 lb 2 oz Flounder fish fillets, fresh or frozen, thawed (each piece should be about 3 oz)
  • 5 ½ cups Broccoli and cauliflower blend, frozen
  • 1 Tbsp 1 tsp Margarine, trans fat-free
  • 1 ½ tsp Garlic and herb salt-free seasoning

Quantity
 

  • 1 lb 2 oz Flounder fish fillets, fresh or frozen, thawed (each piece should be about 3 oz)
  • 5 ½ cups Broccoli and cauliflower blend, frozen
  • 1 Tbsp 1 tsp Margarine, trans fat-free
  • 1 ½ tsp Garlic and herb salt-free seasoning
*See Marketing Guide

Ingredients
 

  • 1 lb 2 oz Flounder fish fillets, fresh or frozen, thawed (each piece should be about 3 oz)
  • 5 ½ cups Broccoli and cauliflower blend, frozen
  • 1 Tbsp 1 tsp Margarine, trans fat-free
  • 1 ½ tsp Garlic and herb salt-free seasoning

Quantity
 

  • 1 lb 2 oz Flounder fish fillets, fresh or frozen, thawed (each piece should be about 3 oz)
  • 5 ½ cups Broccoli and cauliflower blend, frozen
  • 1 Tbsp 1 tsp Margarine, trans fat-free
  • 1 ½ tsp Garlic and herb salt-free seasoning
*See Marketing Guide

Ingredients
 

  • 1 lb 2 oz Flounder fish fillets, fresh or frozen, thawed (each piece should be about 3 oz)
  • 5 ½ cups Broccoli and cauliflower blend, frozen
  • 1 Tbsp 1 tsp Margarine, trans fat-free
  • 1 ½ tsp Garlic and herb salt-free seasoning

Quantity
 

  • 1 lb 2 oz Flounder fish fillets, fresh or frozen, thawed (each piece should be about 3 oz)
  • 5 ½ cups Broccoli and cauliflower blend, frozen
  • 1 Tbsp 1 tsp Margarine, trans fat-free
  • 1 ½ tsp Garlic and herb salt-free seasoning
*See Marketing Guide

Ingredients
 

  • 1 lb 2 oz Flounder fish fillets, fresh or frozen, thawed (each piece should be about 3 oz)
  • 5 ½ cups Broccoli and cauliflower blend, frozen
  • 1 Tbsp 1 tsp Margarine, trans fat-free
  • 1 ½ tsp Garlic and herb salt-free seasoning

Quantity
 

  • 1 lb 2 oz Flounder fish fillets, fresh or frozen, thawed (each piece should be about 3 oz)
  • 5 ½ cups Broccoli and cauliflower blend, frozen
  • 1 Tbsp 1 tsp Margarine, trans fat-free
  • 1 ½ tsp Garlic and herb salt-free seasoning
*See Marketing Guide

Instructions
 

  • Wash hands with soap and water for at least 20 seconds.
  • Preheat oven to 400 °F.
  • Cut 6 pieces of parchment paper into 8” x 12” squares. Fold each square in half.
  • In the center, next to the folded seam, place 1 piece of fish. Wash hands after touching uncooked fish.
  • Place margarine in a microwave-safe bowl. Melt in the microwave for 10 seconds at a time until completely melted.
  • Add garlic and herb seasoning to melted margarine.
  • In a medium bowl, combine vegetables and seasoned margarine. Toss to mix.
  • Place 1⁄2 cup of seasoned vegetables on top of each piece of fish.
  • Roll and then fold the edges of the parchment paper together to create a packet.
  • Place fish packets on a baking sheet. Place baking sheet in the oven. Bake for 25 minutes. Heat to an internal temperature of 145 °F or higher for at least 15 seconds. Remove from the oven.
  • Serve 1 packet. Serve immediately, or keep warm at 140 °F or higher (see chef tips).

Nutrition INFORMATION

Fish and Veggie Packets USDA Recipe for Family Child Care Homes
Amount Per Serving
 
1 Fish and Veggie Packet
Calories
125
Total Fat
 
4
g
6
%
Saturated Fat
 
1
g
6
%
Cholesterol
 
33
mg
11
%
Sodium
 
270
mg
12
%
Total Carbohydrate
 
11
g
4
%
Dietary Fiber
 
4
g
17
%
Total Sugars
 
3
g
3
%
Protein
 
11
g
22
%
Calcium
 
37
mg
4
%
Iron
 
1
mg
6
%
N/A=data not available
*Marketing Guide
The CHEF TIPS:
  • Contains fish (flounder). Margarine can be a hidden source of common allergens, which include milk, peanuts, tree nuts, eggs, fish, shellfish, soy, wheat, and sesame.
  • Open packets to release steam before serving to prevent burning.
  • Can use tilapia, pollock, catfish, grouper, haddock, cod, halibut, rockfish, sole, or bass instead of flounder.
Yield / Volume