September 2015

In accordance with Federal law and U.S. Department of Agriculture policy, this institution is prohibited from discriminating on the basis of race, color, national

origin, sex, age, or disability. To file a complaint of discrimination, write USDA, Director, Office of Civil Rights, 1400 Independence Avenue, SW, Washington, D.C.

20250-9410 or call (800) 795-3272 or (202) 720-6382 (TTY). Nutriservice is an equal opportunity provider and employer.

108 W. Interurban St., Suite A - Rockwall, Texas 75087

Metro Number 972-772-3200

Toll Free 877-208-9490

Dayhome Fax 972-203-9429

Center Fax 866-380-5488

Upcoming Workshops

Nothing scheduled at this time. Space is limited so please call Nutriservice to register for workshops.

Announcements for Everyone If you have not completed your annual required training, go online

to www.nutriservice.org and click on the self study tab. Deadline for

all training is September 30, 2015.

Healthy Children - Healthy Adults Contest! A NutriBullet is the grand prize! Great new ideas to try with the kiddos! Go to www.nutriservice.org for more info.

Fabulous Fish Tacos from letsmove.gov Makes 8 servings

Ingredients

For the Salsa:

1 green onion (scallion), peeled and sliced

cup chopped yellow bell pepper

cup chopped red bell pepper

chopped seedless jalapeo

1 garlic clove, peeled and minced

chopped avocado

cup chopped mango

cup chopped fresh cilantro

1/8 cup orange juice For the Garlic-Lime Sauce:

cup plain Greek yogurt

teaspoon lime juice

1 garlic clove, peeled and minced

Preparation 1. To make the Salsa and Sauce: In a medium bowl, combine all the salsa ingredients.

Cover and chill. In a small bowl, combine all of the sauce ingredients. Cover and chill.

2. In a medium saucepan, combine 2/3 cup water with the quinoa and bring to a boil over medium-high heat. Reduce the heat to low, cover, and simmer for about 15 minutes, or until the quinoa is tender. Set aside.

3. In a large nonstick saut pan, heat 2 tablespoons of the lime juice over medium heat. Add the red and yellow bell peppers and garlic and cook for about 4 minutes. Sprinkle the fish fillets on both sides with cumin and add to the pan with the peppers. Add the remaining 2 tablespoons lime juice and cook, turning once, for 5 minutes per side, or until the fish flakes easily. Gently tear the fish into bite-sized pieces. Add the green onion and chili powder to the quinoa, then gently add the quinoa to the fish, and stir to combine.

4. To assemble tacos, warm the tortillas in the microwave. On a plate, spread 1 tablespoon of the garlic-lime sauce on each warm tortilla, and top with approximately cup spinach. Arrange cup of the quinoa-fish mixture down center of each tortilla and top with salsa. Tightly wrap the tortillas and cut in half to serve.

Next months reimbursements mail date: Oct 16

Next months reimbursements mail date

if complete claim is in by the 4th

: Oct 21

September 21: International Banana Festival

September 24: National Cherries Jubilee Day

October: National Apple Month

October: National Chili Month

October: National Pasta Month

October: National Popcorn Poppin' Month

October: National Pork Month

October: National Seafood Month

October: Vegetarian Awareness Month

1st Wednesday of October: National Kale Day

2nd Week of October: National Food Bank Week

2nd Week of October: National School Lunch Week

2nd Friday of October: World Egg Day

October 4: National Taco Day

October 12: National Gumbo Day

October 16: World Food Day

Centers

Home Daycare Providers

Celebrate Food

For the Quinoa and Fish:

cup quinoa, rinsed

cup lime juice

cup chopped red bell pepper

cup chopped yellow bell pepper

1 garlic clove, peeled and minced

1 pound fish fillets

1 teaspoon ground cumin

1 finely chopped green onion (scallion)

teaspoon chili powder

8 whole-wheat tortillas

4 cups spinach

1. Spoon guacamole onto a rectangle platter,

using a flat edged scraper to shape into a rectangle.

2. Place chips near the top of his head, with triangle tip pointing down.

3. Add two dollops of sour cream for the whites of the eyes and top each with a sliced olive end piece (without the hole)

4. For the mouth, push sliced olives with rounded edges facing up into the guacamole, shaping it like Frankenstein's mouth.

from dineanddish.net

Purple Cabbage Salad for Halloween from cookpad.com Tear the cabbage into bite-size pieces.

Shape the carrot slices into Jack O' Lanterns and the potato slices into ghosts with either a

knife or cookie cutters.

Cut the squash into bite-size pieces.

Microwave squash, carrots, and potatoes until tender.

Cut avocado into bite-sized pieces.

Serve with dressing of choice.

Eyeball Taco Salad

from tasteofhome.com

Start with: black beans

Add in: salsa, salt, garlic, onion, sour cream, cheese

Then: blend and warm up! from superhealthykids.com

Snack Bats from copy-kids.com