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