Breastfeeding Support & Advice

Healthy Pep Rally Snacks on PA Live!

MFHS Nutrition Education Coordinator Laurie Waskovich was back on PA Live! last week, cooking up some fun, easy recipes for their special Pep Rally Friday edition of the show. Laurie’s recipes are perfect for getting together with friends to watch football, either at the tailgate or at home! Both recipes got the seal of approval from the Coughlin High School cheerleaders and band, who were in the studio drumming up some school spirit before their game later that night.

You can watch both clips below, then grab the recipes and try them yourself!

Buffalo Cauliflower Bites

Ingredients

  • 1 medium cauliflower, cut into bite-sized pieces
  • 1/2 cup flour
  • 1/2 cup water
  • 1 teaspoon garlic powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 2 tablespoons butter, melted
  • 2/3 cup Buffalo hot sauce

Instructions

  1. Preheat oven to 450 degrees, spray a large cookie sheet with cooking spray and set aside.
  2. In a large bowl whisk together flour, water, garlic powder, salt and pepper. Add cauliflower florets and toss to coat. Spread evenly onto cookie sheet and place in the oven. Bake for 15 minutes, flipping once. Remove from the oven.
  3. In a separate bowl stir together melted butter and buffalo sauce. Add baked cauliflower and toss to coat. Spread evenly onto cookie sheet. Place back in the oven and bake for 25-30 minutes or until crispy, flipping once.
  4. Remove from oven and let sit 10 minutes before serving.
  5. Serve with your favorite dressing and enjoy!

Crispy BBQ Roasted Chickpeas

Ingredients

  • 2 (15 ounce) cans chickpeas, rinsed and drained
  • 2 tablespoons olive oil*
  • 1/2 teaspoon salt

BBQ Seasoning:

  • 1/2 teaspoon cumin
  • 1/2 teaspoon paprika
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon salt
  • 1/2 teaspoon chili powder
  • 3/4 teaspoon brown sugar or coconut sugar
  • 1/4 teaspoon smoked paprika
  • 1/4 teaspoon black pepper

Instructions

  1. Pre-heat the oven to 400 degrees. Spread rinsed chickpeas out on a dishtowel or some paper towels and pat until they are all dry. Pick off any loose chickpea skins. Add the olive oil and 1/2 teaspoon salt and toss to coat. Roast chickpeas for 20-30 minutes, or until crispy and starting to brown. Toss chickpeas or shake the tray every so often.
  2. While the chickpeas are baking make the BBQ seasoning. Add all of the seasonings into a small bowl and mix until combined.
  3. As soon as the chickpeas come out of the oven add the BBQ seasoning and mix until all chickpeas are coated. Roasted chickpeas taste best when warm and directly out of the oven, but can be enjoyed when they are cool as well. They just won’t be as crispy.

Join us for a happy hour FUNdraiser on August 23rd

Join MFHS and our friends at Rodano’s Wednesday, August 23rd from 5:30 – 7:30 for a happy hour with a purpose! All proceeds raised will benefit our Nurse-Family Partnership holiday party. Our NFP staff throws the party every year for our clients – families receive gifts for their children, dinner, and pictures with Santa, all thanks to generous donations from the NEPA community.

The happy hour features no cover, raffle baskets and guest bartenders. All tips and a portion of sales will be generously donated by Rodano’s! Please join us on August 23rd and help us spread the word!

 

MFHS seeking nominations for 2016 Rose Allan Tucker Award

tuckerMaternal and Family Health Services is seeking nominations for the Rose Allan Tucker Award, which will be presented at the agency’s 45th Annual Meeting of the Board of Directors on October 19th at the Westmoreland Club in Wilkes-Barre.

The late Rose Tucker was a former Luzerne County Commissioner and long-time employee of MFHS.  She dedicated her life to public service as a community leader, political activist, health advocate, and champion for women, children and families in Northeastern Pennsylvania.  She opened doors for women to take leadership roles in the community and extended herself to help those in need.

Since 1996, MFHS has celebrated her legacy by presenting the Rose Tucker Award to a person who demonstrates a deep commitment to improving the quality of life for women, children and families in Northeastern Pennsylvania.  With her passing in 2009, the Rose Tucker Award has taken on even greater significance as it helps keep her legacy alive and serves as a reminder of Rose Tucker’s great contributions to the community.

Nominees for the award should demonstrate a long-term commitment to improving the quality of life in Northeastern Pennsylvania, and a significant positive impact on the health and welfare of women, children and families.

Nomination forms are available on our website  or by calling 1-800-367-6347.  Deadline for submissions is August 31st, 2016.

WIC Nutrition Program Expands Income Guidelines

Maternal and Family Health Services announces that the Women, Infants and Children (WIC) Nutrition Program has expanded income guidelines allowing more families to participate in the free nutrition education program.

According to the new income guidelines for WIC, beginning on July 1, 2016, a family of four could earn $44,955 annually and qualify for WIC. For a family of three, the income limit is $37,296 to qualify, and a family of two can earn up to $29,637 and qualify for nutrition assistance.  A complete list of income guidelines is below.

The WIC Nutrition Program is funded through the United States Department of Agriculture (USDA) and provides nutrition education and access to healthy foods for pregnant, postpartum and breastfeeding women, as well as infants and children under 5.  To qualify, participants must meet the income guidelines, have a nutritional or medical need, and live in Pennsylvania.  This institution is an equal opportunity provider.

WIC provides participants with supplemental healthy foods which contain vital nutrients essential for healthy development during critical growth periods, such as pregnancy, infancy and early childhood.

WIC is the nation’s premier public health and nutrition education program with an overall goal to influence lifetime nutrition through positive health behaviors.  In addition to vouchers for nutritious foods, WIC participants receive nutrition education, breastfeeding support, immunization record checks, iron deficiency screening, farmers’ market vouchers and referrals for other health and social services.

2015-2016 WIC Income Guidelines

Family SizeAnnually (Before Taxes)
1$21,978
2$29,637
3$37,296
4$44,955
5$52,614
6$60,273

 

For each additional family member add:  $7,696

Happy Mother’s Day from MFHS

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MFHS Awarded Moses Taylor Foundation Grant

logoThe Moses Taylor Foundation recently awarded a grant to MFHS to support our Health Information Technology Initiative, and specifically, the implementation of an electronic health record system. Adoption of an electronic health record will result in improved patient care, improved care coordination, practice efficiencies, cost savings, increased patient participation and improved diagnostics and patient outcomes.

Thank you to Moses Taylor for helping us improve patient care, care coordination, and so much more.

A full list of projects funded are available on the Mose Taylor Foundation website: http://www.mosestaylorfoundation.org/news/

PA Live Recipe: West African Vegetable Stew

stewEdit: If you missed Laurie on PA Live today, the video is now up on their website. Please check it out!

Did you catch MFHS Nutritionist Laurie on PA Live today? Want to make her delicious West African vegetable stew? Here’s the recipe for this healthy and tasty recipe:

Prep Time: 15 Minutes
Cook Time: 30 Minutes
Ready In: 45 Minutes
Servings: 6

INGREDIENTS:

  • 1 tablespoon vegetable oil
  • 2 cups sliced onions
  • 2 cloves garlic, minced
  • 1 pound sweet potato, peeled and cut into 1/4-inch half slices
  • 1 large tomato, coarsely chopped
  • 1/2 cup raisins or Craisins
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon crushed red pepper
  • 1 Tablespoon of Vegetable Bouillon Paste
  • 14 ounces water
  • 1 (15 ounce) can chick peas (garbanzo beans), rinsed and drained
  • 4 cups coarsely chopped spinach

DIRECTIONS:
1. Heat oil in skillet. Add onion and garlic. Cook until onion is tender.
2. Add potatoes and tomatoes. Cook 5 minutes. Add raisins, cinnamon, red pepper, broth and water. Heat to a boil. Cover and cook over low heat 15 minutes.
3. Add chickpeas and spinach. Heat through. Serve over cooked rice or couscous, if desired.

Season of Giving TV Spots

MFHS would like to thank WBRE, Nexstar Broadcasting, and Tom Musto Productions for donating their time and energy to produce our new holiday commercials. You’ll see them playing on WBRE throughout the month of December – as well as across our website and on social media. If you can’t wait to check them out, you can watch all three below!

 

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Happy Thanksgiving from MFHS!

Ellen Farrell – 2015 Rose Allan Tucker Award

ellenEllen E Farrell is a Manager in the Participant Service Center with Prudential Retirement and has been with them for over 16 years. She attended the University of Scranton with a concentration in International Studies and a focus on foreign languages.

She is the President of the Prudential Community Engagement Council and is actively involved with numerous community organizations that help improve the quality of life for women, children and families in Northeastern Pennsylvania. Her passion for these organizations has inspired hundreds of her Prudential coworkers to volunteer their time and help organizations such as the Women’s & Children Program at Misericordia University, St. Francis of Assisi Soup Kitchen, Dress for Success, Children’s Advocacy Center, CEO Food Bank & Ruth’s Place House of Hope Women’s Shelter. Ellen has also served as a member of her church’s liturgical council and is currently on the Board of Directors for Leadership Lackawanna.