Volume XXXII January/February Issue 1

~Every child deserves to be well fed and well led.

WELCOME NEW PROVIDERS

Melissa Campbell of Falls City, Hayly Daudt of Plainview, Erin

Eggers of Kearney, Amy Howard of O’Neill, Lexis Jones of McCook, Haylee Kucera of Grand Island,

Lexine McMichael of Arnold, Shannon Pahl of Bartlett, Erica

Smith of Franklin, Anna Trombetta of Henderson, Danielle Witte of

Ainsworth

Look For Your Provider Number!

Jessie Pollock found her provider number in our November/December

newsletter. There are 5 provider numbers hidden in this issue. If you find yours, call our office to claim your prize. Your

name will appear in the next issue of the Child

Care Outreach.

We are always looking for referrals and word of mouth is the best kind of way! If you know anyone who is looking to start a childcare and would qualify for the CACFP, send them our way! If you refer a new provider and they join our program, the office will send you a small gift of appreciation! Be sure

to let them know all the great benefits of joining!

800-642-6481 or 402-441-7924

cacfp@familyservicelincoln.org

KEEP IN MIND

January

4th-CCFP claims due IN OUR OFFICE by 5:00PM

20th-CCFP checks should be mailed

21st-Direct Deposit should be transferred

21st-Last day LATE November and December claims will be accepted

February

4th-CCFP claims due IN OUR OFFICE by 5:00PM

18th-CCFP checks should be mailed

19th-Direct Deposit should be transferred

19th-Last day LATE December and January claims will be accepted

**Keep in mind these pay dates are approximate

We love to hear from you! If you have something you would like to share or comments on how we can improve our program feel free to give us a call at 1-800-642-6481 or email us at: cacfp@familyservicelincoln.org

Mark This Date

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BUILDING TOMORROW CLASS SCHEDULE

CPR/FIRST AID *(CC AREA: Health, Safety and Nutrition)

January 23, 2021 ● Blended training course February 20, 2021 ● Blended training course Cost is $55/$50 for Family Service providers

Safe With You: Safe Sleep & Abusive Head

Trauma *(CC AREA: Health, Safety and Nutrition)

January 21, 2021 ● 6:30-8:30PM $10/$5 for Family Service CCFP participants

Safe With You: Power to Protect

*(CC AREA: Health, Safety and Nutrition) January 28, 2021 ● 6:30-8:30PM

$10/$5 for Family Service CCFP Participants

Early Learning Guidelines: Science *(CC AREA: Health, Safety, Nutrition)

February 11, 2021 ● 6:30-8:30PM February 18, 2021 ● 6:30-8:30PM February 25, 2021 ● 6:30-8:30PM

$30/$20 for Family Service CCFP participants

Zoom In-services:

Raising Heart Healthy Kids

January 12, 2021 ● 7:00-8:00PM ● Betty Vette

January 13, 2021 ● 1:15-2:15PM ● Tonya Hytrek

January 19, 2021 ● 7:00-8:00PM ● Betty Vette

January 26, 2021 ● 6:30-7:30PM ● Jenny Schmitz

February 23, 2021 ● 6:30-7:30PM ● Jenny Schmitz

In the absence of in person trainings, please visit the following websites for various other training opportunities that may be

available to providers.

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CCFP UPDATES & REMINDERS

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Reminder that Family Service is closed on

Mar n Luther King Jr Day, January 18,

2021

Department of Education Visits

Please be aware that you may receive a phone call from the Department of Education to complete a desk review with them. If they call and leave you a message, please return their call as soon as possible. They may ask if you have

capabilities to complete a review via a video calling service or ask for pictures of meals served and meal

documentation.

Home Visits

Our consultants have been and will continue completing desk reviews with you until it is safe to resume in-person

reviews. The same procedures and questions will be reviewed with you during a desk review as an in-person

review. You will be asked to share documentation of meals, attendance, labels, etc. during the review. If you have any

questions or concerns about food program policies or regulations, please ask your consultant during this review!

TAX REPORTS Family Service provides our providers that u lize the scannable menus/a endance forms a year‐end total of your CACFP reimbursement for tax purposes. This report will be in your January mid‐month mail. However, if you u lize KidKare, you will need to print your own Tax Report. If you use KidKare, you can find this report by

going to Reports, then Claim Statements, and select Tax Report. The current year’s detailed tax report will show meal totals, your taxable income and your tax deduc on. Give this report to your tax preparer. Family

Service does not issue W‐2’s, as we are not a provider’s employer.

Standard Meal Allowance Rates for 2020

Breakfast $1.33

Lunch/Supper $2.49

Snacks $0.74

2020 Standard Mileage Rate: 57.5 cents

Meet our Consultant Supervisor Tonya Hytrek!

I am Tonya Hytrek and I have been with Family Service CCFP for over 19 years. I am a consultant in the Northern

area and also supervise the consultants who cover other areas in Nebraska. I live in Atkinson with my husband. We have 1

son who is a Senior at Wayne College majoring in Science Education. Between my husband and I we also have 3 girls and several grandchildren. My favorite part of working for

Family Service is being able to see the providers and children in the areas I cover. I also enjoy when I get to ride along

with my staff and meet providers in the areas they cover. I also like the flexibility of this position and that Family Service

is very family orientated. I have made some great friends (now family) in this fabulous company.

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Spiced Oatmeal 2 1/4 cup Milk, low fat 2 1/4 cup Water 1 T 1 tsp or 1 oz Margarine 2 T Agave nectar 1/4 tsp vanilla extract 1/8 tsp ground cinnamon 1/8 tsp ground nutmeg 1/4 tsp salt 2 1/2 cup or 7 1/2 oz Oats, rolled dry

Bring milk and water to a a boil. Add margarine, agave, vanilla, cinnamon, nutmeg, and salt, stirring constantly. Add oats. Reduce heat to medium. Stir constantly for 5-8 minutes until oatmeal slightly thickens. Critical Control Point: Heat to 140 degrees or higher for at least 15 seconds. Reduce heat to low to prevent burning. Serve immediately. Prolonged cooking will dry out oatmeal and affect volume. Critical Control Point: Hold at 140 degrees or higher until served. If oatmeal sits longer than 10 minutes it will become very thick. Add additional water as needed. Serving Size: 3/4 cup Yield: 6 servings Meal Components (MM#) Oats (56) USDA Team Nutrition

Watermelon, Orange & Feta Salad

3 cups cubed seedless watermelon 1 large orange, peeled, sectioned, and diced 1/2 cup crumbled feta cheese 2 T chopped fresh mint, basil or parsley leaves Pinch salt and black pepper Put all ingredients in the bowl and toss. Serve right away or cover and refrigerate up to 2 hours. Serving Size: 1 cup Yield: 4 servings Meal Components (MM#) Watermelon (41) Chop Chop Family

Potato Soup 2 cups water 6 medium potatoes, cleaned, peeled and cubed 2 carrots, cleaned, peeled and thinly sliced 1/2 cup onion, chopped 2 celery stalks, cleaned and thinly sliced 5 cups fat-free milk 6 T margarine, melted 1/4 cup flour 1 tsp salt (optional) 1/4 tsp pepper 1/4 cup fresh parsley, chopped OR 2 T dried parsley 2 cups Cheddar or American cheese, shredded or cubed (optional) Wash hands with soap and water. In a large saucepan, bring water to a boil. Add potatoes, carrots, onion and celery. Return to a boil. Cover, reduce heat, and simmer for 20 minutes or until potatoes are tender. Mash vegetables slightly so they break apart a little. Do not drain the vegetables. Stir in milk. In a small bowl, stir together melted margarine, flour, salt, pepper and parsley until smooth. Add mixture to soup while stirring. Continue cooking until thick and bubbly, stirring constantly. Add cheese if desired. Stir until melted. Store leftovers in a sealed container in the refrigerator for up to four days. Serving Size: 1/10 of recipe Yield: 10 servings Meal Components (MM#) Potato Soup (241) Nebraska Extension

Spinach Egg Bake 2 1/4 cups frozen spinach 6 large eggs 1 T feta cheese, crumbled 1 tsp dehydrated onions, chopped Salt and pepper to taste Preheat oven to 350 degrees and lightly coat medium baking dish with nonstick spray. Thaw spinach, drain, and spread evenly on bottom of baking dish. Whisk remaining ingredients together and pour on top of spinach. Bake for 15 minutes, then broil on high for 2 minutes. Serving Size: 1 serving Yield: 6 servings Meal Components (MM#) Egg (102), Spinach (223) USDA

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A Weeks Worth of Meal Ideas MEALS Monday Tuesday Wednesday Thursday Friday

Spinach Egg Bake* (102)

Cheerios (130) French Toast (13) Spiced Oatmeal*

(56) English Muffin (10)

Spinach (223) Strawberries (37) Cantaloupe (08) Banana (04) Avocado (153)

Milk Milk Milk Milk Milk

AM SNACK

Wheat Crackers (38)

String Cheese (84) Refried Beans 218) Yogurt (104) Pancakes/Waffles

(58)

Raspberries (35) Pita Bread (22) Tortilla Chips (112) Blueberries (06) Milk

LUNCH

Ham (44) Mozzarella Cheese

(81) Tuna (42) Turkey Breast (52) Ground Beef (02)

Cornbread (05) Pizza Crust (42) Whole Grain

Chips (73) Dinner Roll (25) Biscuits (02)

Potato Soup* (241) Corn (167) Mixed Vegetables

(186) Carrots (163) Green Beans (177)

Apricots (03) Lettuce (183) Apples (01) Grapes (18) Pears (28)

Milk Milk Milk Milk Milk

PM SNACK

Flour Tortillas (87) Watermelon, Orange,

Feta Salad* (41) Peanuts (111) Rice Krispies (152) Pretzels (68)

American Cheese (73) Sweet Crackers (35) Corn Chex (132) Apple Juice (52) Peanut Butter (103)

BREAKFAST

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* = Recipe found in newsletter Bold = Whole Grain Component

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Family Service Association of Lincoln

501 South 7th Street

Non-Profit

Organization

U.S. Postage

Paid

Child Care Outreach is published bimonthly by the Family Service Child Care Food Program, 501 South 7th Street, Lincoln, NE 68508

Phone: (402) 441-7924 or (800) 642-6481

Fax: (402) 441-4889

Email: cacfp@familyservicelincoln.org

Executive Director: Dennis Hoffman

Director of Youth Development and Child Care Nutrition: Megan Evenson, M. Ed, CCNP, CMP The U.S. Department of Agriculture prohibits discrimination against its customers, employees, and applicants for employment on the bases of race, color, national origin, age, disability, sex, gender identity, religion, reprisal, and where applicable, political beliefs, marital status, familial or parental status, sexual orientation, or all or part of an individual’s income is derived from any public assistance program, or protected genetic information in employment or in any program or activity conducted or funded by the Department. (Not all prohibited bases will apply to all programs and/or employment activities.) If you wish to file a Civil Rights program complaint of discrimination, complete the USDA Program Discrimination Com-plaint Form, found online at http://www.ascr.usda.gov/complaint_filing_cust.html, or at any USDA office, or call (866) 632-9992 to request the form. You may also write a letter containing all of the information requested in the form. Send your completed complaint form or letter to us by mail at U.S. Department of Agricul-ture, Director, Office of Adjudication, 1400 Independence Avenue, S.W., Washington, D.C. 20250-9410, by fax (202) 690-7442 or email at program.intake@usda.gov. Individuals who are deaf, hard of hearing or have speech disabilities may contact USDA through the Federal Relay Service at (800) 877-8339; or (800) 845-6136

Don’t throw away your extra Christmas boxes just yet! Use them to build a snowman indoors! Take three different sized boxes and wrap them with the

white side of your left over wrapping paper. You can cut out a hat, a nose, eyes and a mouth. Allow the children to get involved in making their perfect

snowman. They can add arms or fun outfits, stack the boxes themselves or even make two separate snowmen and turn it into a race to see who can finish

first.

Snowball Toss is another fun activity that really gets the kids moving. Grab some of your scrap paper and crumble it up! You can set out tubs for the

children to throw their snowballs into, or cut holes into an extra cardboard box and have them throw the snowballs into the holes. Once you’re done playing,

grab some plastic shovels and let the kids scoop up the snow!

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