January 2014

Have a Healthy Red Snack Day!

Workshop Calendar
Saturday, February 22, 8:30 am to 4:15 pm
Greenville Avenue Church of Christ
1013 S. Greenville Ave.
Richardson, TX 75081
Registration is required.

Announcements
Don't forget to register for the upcoming Child Care Workshop.
Spaces will fill up quickly.
Reasons to have a red snack day:
-National Wear Red Day: February 7
-Red Ribbon Week
-Valentines Day: February 14
But perhaps the most important reason to
have a red snack buffet- Lycopene!
From WebMd: Many red fruits and veggies
are loaded with powerful, healthy
antioxidants -- such as lycopene and
anthocyanins -- that may do everything from
fight heart disease and prostate cancer to
decrease the risk for stroke and macular
degeneration (the leading cause of blindness
in people aged 60 and older). Antioxidants
soak up damaging free radicals.

Red Apples
Cherries
Dried Gogi Berries
Radishes
Raspberries
Red Peppers
Dried Cranberries
Watermelon
Pomegranate seeds
Cherry Tomatoes
Red grapes
Strawberries
Source: superhealthykids.com

This is our review year, so the Texas Department of Agriculture may

come to your site this spring to begin reviewing Nutriservice. If you
have any questions, just call us and let us know how the visit went.
We have encountered some state reviewers who don't quite know
the difference between the center rules and the dayhome rules,
and this can cause some anxiety at the visit. We like to head that
off and train the reviewer right away (yes, free of charge!) before
consternation arises.

For Home Daycare Providers Only

Next months reimbursements mail date: February 17

For Centers Only

Next months reimbursements mail date
if complete claim is in by the 4th: February 21
Centers are required to post this Justice for All Poster. If you need
one, please call the office and we will mail one right out.

Recipe: Oven Bake Chicken

Servings: 25
Ingredients:
12 lb 4 oz
cup
1 cups 2 Tbsp
1 cups 2 Tbsp
2 tsp
1 tsp
tsp
2 tsp

Chicken, cut up, thawed

Vegetable oil
Enriched all-purpose flour
Instant nonfat dry milk
Poultry seasoning
Ground black or white pepper
Paprika
Granulated garlic

Source: nfsmi.org (Recipe found in the resource section on Nutriservice.org)

Directions:
1. Place chicken pieces in large bowl. Drizzle oil over chicken. Toss to
coat thoroughly
2. In a separate bowl, combine flour, dry milk, poultry seasoning,
pepper, paprika, and granulated garlic. Mix well.
3. Coat oiled chicken with seasoned flour. Place 12-13 pieces on
ungreased half sheet pans (13" x 18" x 1"). For 25 servings, use 2 pans.
4. Bake until golden brown:
Conventional oven: 400 F for 45-55 minutes
Convection oven: 350 F for 30-35 minutes
CCP: Heat to 165 F or higher for at least 15 seconds
5. CCP: Hold for hot service at 135 F or higher.
Portion is 1 breast, or 1 drumstick and 1 wing, or 1 thigh with back.

Serving bone-in poultry presents a choking hazard for young children,

especially ages 2-3. To avoid children choking on bones, remove the cooked poultry from the bones prior to serving.

Recipe: Potatoes with Vegetables

Servings: 24
Ingredients:
2 lb 8 oz
cup
cup
2 tsp
tsp
cup
2 lb 12 oz

Source: nfsmi.org
(Recipe found in the resource section on Nutriservice.org)

1.

Fresh potatoes, peeled, quartered

Lowfat 1% milk, hot
Margarine or butter
Salt
Ground black or white pepper
Reduced calorie salad dressing or
Lowfat mayonnaise
Frozen mixed vegetables

Directions:
1. In a pot, boil potato quarters in water about 30 minutes or until tender. Drain.
2. In a mixing bowl, combine hot potatoes, milk, margarine or butter, salt, pepper,
and salad dressing or mayonnaise (optional). Using the whip attachment, mix on
medium speed for 3 minutes. Scrape down sides of bowl. Mix on high speed for 1
minute, until smooth.
3. Place 1 lb 6 oz (3 cups) frozen mixed vegetables in pans (9" x 13" x 2") which
have been lightly coated with pan release spray. For 24 servings, use 2 pans. Spread
1 lb 7 oz (3 cups) mashed potatoes over vegetables in each pan.
Bake uncovered:
Conventional oven: 350 F for 30 minutes
Convection oven: 350 F for 30 minutes
CCP: Heat to 135 F or higher for at least 15 seconds.
4. CCP: Hold for hot service at 135 F or higher.
Cut each pan 4 x 3 (12 pieces). Portion is 1 piece.

We have a special place in

our hearts for fruits and veggies!

Picture source: nutrition-az.com

Substitute banana chips for a healthy Valentines

Day treat!
Picture source: infobarrel.com