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Parents As Teachers Newsletter March/April 2013 -1-

Happy New Year

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March/April 2013 Leander I.S.D.

IT ’S TIME! IT ’S TIME ! THE DATE IS FINALLY HERE ! !

Pre-Kindergarten and Kindergarten Enrollment Day

will be held on March 6th from 7:30 a.m.-6:30 p.m. at the following LISD campuses: LEO,

Running Brushy Middle School, Cedar Park Middle School, Henry Middle School, Four Points Middle

School, and Canyon Ridge Middle School. Families can enroll at ANY campus. However…

To make this day as easy as pie for our graduating families…and so we can help you on this

momentous day, the Parents as Teachers staff will be at the LEO Center from 7:30 a.m.-6:30 p.m.

to greet you, walk you through the process, answer any questions you may have, play with your

kiddos, and celebrate/cry with you…if needed.

The following is a list of documents needed on the big day:

Birth Certificate (certified copy)

Social Security Card (or number)

Immunization records (student cannot be registered without

being up-to-date)

Proof of Residency (current utility bill)

Photo ID (parent)

If you are enrolling your child in Pre-kindergarten, please bring either:

o One month’s worth of pay stubs, or

o If receiving food stamps, a copy of the eligibility letter with expiration date

That’s it! We promise to be there and support you in any way possible. So, start gathering those

documents now, ask us questions, and tell your family and neighbors about the big, beautiful day

coming on March 6th!

***Registering for Pre-K at this time holds a spot for your child. However, parents will need to

provide verification of income or current SNAP information/number mid-summer. Details will be

given to you at a later date. ***


APRIL BIRTHDAYS

Ashley Chong 4/1

Fernando Martinez 4/21

Emmanuel Villatoro 4/29

Hector Romero 4/8

Kobe Sean 4/13

Julian Dell 4/18

Leon Esquenazi 4/9

Lucille Galinat 4/25

Landon George 4/18

Olivia Smyer 4/26

Mackenzie Stone 4/19

Logan Anderson 4/22

Emmett Bowles 4/1

Makayla Turner 4/29

Shelby Turner 4/9

Spencer Killingsworth 4/29

Jacob Ward 4/28

Jackson Walton 4/2

Tyler Spiess 4/17

Daxton Ganze 4/30

Max Griffiths 4/17

Burk Hasty 4/4

Gianna Lucio 4/21

Jacey Martin 4/5

Madden Milledge 4/29

NEW ARRIVALS

Santiago Cameron December 17, 2012

Titus Kasper December 18, 2012

Joseph de los Reyes December 19, 2012

Kaila Belle Schey January 11, 2013

Dylan Shaghafi January 28, 2013

NEW FRIENDS

William Albrecht Titus Kasper

Joseph de los Reyes Levi Allman

Adalynne Middleton Jace Barker

Zachary Barker Stormi Landrum

Oliver Broner Shalia Glatt

Camille Glatt Makayla Coronado

Madden Crews Jaden Gibson

Zoe Cortez

Ashanthi Perera: Young Minds Preschool

MARCH BIRTHDAYS

Valeria Campos 3/3 Angel Mondragon 3/30

Sarah Lewis 3/23 Maya Dell 3/18

Violet Galinat 3/21 Aliakbar Rizvi 3/21

Myra Sroba 3/5 Ella Swanson 3/22

Jace Barker 3/19 Reid Settlemeyer 3/31

Peyton Edgar 3/10 Mia Garner 3/11

AnaVay Perez 3/20 Ethan Waldon 3/13

Luke Blackerby 3/15 Julie Ferguson 3/17

Derek Ferguson 3/22 Moriah Francis 3/27

Kaylynn Ortiz 3/4 Hayden Pelt 3/2


Ways to involve children under the age of 5 in the kitchen:

Two-year-olds are learning to use the large muscles in their arms. They will enjoy:

scrubbing vegetables and fruits

wiping tables

dipping vegetables and fruits

tearing lettuce and salad greens

breaking bread for stuffing

snapping fresh beans

Three-year-olds are learning to use their hands. Offer experiences:

measuring and pouring ingredients

mixing batter

shaking a milk drink

spreading peanut butter on firm bread (This may be messy!)

kneading bread dough

Four- and five-year-olds are learning to control smaller muscles in their fingers. Try:

rolling bananas in cereal for a snack

juicing oranges, lemons, and limes

mashing soft fruits and vegetables

measuring dry and liquid ingredients

grinding cooked meat for a meat spread

beating eggs with an eggbeater

c o o k i n g w i t h y o u r c h i l d r e n

Involve your children in planning their lunches. You can make requirements, and also

allow them some freedom to choose their menu.

A child may need to try a food more than 10 times before she learns to like it. And she

may need to be offered a food up to 40 times before she is even willing to try it!

Lead by example! Fill your plate with healthy foods, too, and eat together.

Take your child grocery shopping with you. Allow him to pick out the vegetables for

dinner, the more ownership over a meal a child has, the more likely he is to eat it!

Set out some washed and sliced

fruits and vegetables to munch on,

and something healthy to sip on

while you're cooking, that way you

and your children will not be

tempted to snack on ingredients!

Remember that the easier dishes are to prepare, the more

likely the kids will try making them again. Start with things like breads, muffins, pasta,

smoothies, and fun sandwiches. Slowly work your way up to the fancier stuff.

Set your kids up for success… If you are worried about spills, have your children do their measuring and

pouring over a baking sheet!

C h e e s e a n d A p p l e S a i l b o a t s

• 1 apple • 4 slices cheese • wooden toothpicks

1. Cut the apple into 4 wedges, remove core

2. Trim the cheese slices to make triangles

3. Thread the cheese triangles on toothpicks

4. Stick toothpicks into apple wedges for sails

A m a z i n g A p p l e s a u c e

• 2 sm. red apples • 2 tbs. lemon juice

• 2 tsp. sugar • 2 pinches cinnamon

1. Peel apples and cut into small pieces. Toss core.

2. Put the apple pieces and lemon juice into blender or food processor. Blend until mixture is very smooth.

3. Scoop mixture into two bowls.

Stir in sugar and cinnamon.

P i n t o B e a n a n d C h e e s e T a c o s

• 15oz can pinto beans, rinsed • ¾ cup mild salsa • 1 heart of romaine • 8 taco shells • 1 cup shredded cheese

1. In small microwave-proof bowl, combine beans and ½ cup of salsa. Microwave on high until hot (1-2min).

2. Tear the lettuce into bite-size pieces.

3. Divide bean mixture among taco shells and top with

lettuce, cheese and remaining salsa.

P e p p e r o n i P i z z a B i t e s

• 12oz refrigerated buttermilk biscuits • 1/3 cup pizza sauce • pkg. small pepperoni slices • 8 oz cheddar cheese can

1. Heat oven to 400

2. Separate dough into 10 biscuits; separate each into 2 layers. On ungreased large cookie sheet, arrange rounds 2 inches apart.

3. Bake 7-11 min. until golden brown. Remove from sheet. Cool completely.

4. Top each biscuit with 1 tsp. sauce & 2-3 slices pepperoni.

5. With can of cheese, squeeze cheese faces on top. (For healthier alternative, top with low-fat cheese and microwave until melted.)

Y o g u r t P o p s

• 8oz container yogurt • sm. paper cups • popsicle sticks • plastic wrap

1. Fill cups almost to top with yogurt.

2. Stretch plastic wrap across top. Poke popsicle

stick through plastic wrap, stand straight up in

center of cup.

3. Put cups in freezer until yogurt is frozen solid.

4. Remove plastic wrap, peel away cup, and eat!


3rd Annual Leander Lion 5K Fun Run & 1K Cub Run

Saturday, April 27th at Leander High School

The proceeds are used to support the Leander High

School Student Athletic Trainer program. The race will consist of a 1K Cub Run (8:00 AM)

and a 5K Fun Run (8:30 AM).

Sign-up now! www.eteamz.com/leanderhighschoolathletictraining

F A M I L Y O L Y M P I C S !

Get excited for the fun…and competitiveness of the Family Olympics! We will be hosting this

fun-filled family night again on April 10th from 6:30-8:00 at the Leander Middle School Track and Field. Besides the games, there will also be

a trike (or wagon, for our babies) parade. Please decorate your wheeled toys for the big

parade, bring chairs or blankets for comfortable seating, and snack food and

drinks for the family. More details to come!

Parents as Teachers Staff

Erin Garner, Coordinator 570-0320 Elaine Scott 570-0323 Neshmayda Rojas, Bilingual 570-0324

Malissa Wheeler 570-0360 Emily Buratti 570-0322 Sarah Dickson 570-2261

Cindy Kawejsza, Bilingual 570-0326 Bonnie Hahn 570-0338 Rebekah Love, RN 570-0321

P r e - K i n d e r g a r t e n a n d K i n d e r g a r t e n T o u r s

Please, please, please take us up on this very special offer! There will be school

tours scheduled for our graduates and their families on the campus where your

child will attend Pre-K or Kindergarten. These tours are comforting for our

graduates as they walk through the halls with their parents and a teacher; peek

into classrooms, visit the library and playground, meet Principals, nurses, and

other staff, and even find out there are bathrooms! It is always very eye opening

about what is important to each of our kiddos as they begin thinking about “big

school.” The tour ends with the group eating in the cafeteria.

Stay tuned for more details!

Please contact Emily, 570-0322, or Mayda, 570-0324, if you are interested.

G r e e n S m o o t h i e s

Star t heavy on f rui t , l ight on the greens… you can s lowly increase

the amount and var ie ty as your chi ld gets used to the tas te.

P I N E A P P L E Y U M

2 cups chopped pineapple (fresh or frozen)

½-1 cup beet greens (or any dark leafy green)

½ cup shredded coconut

2 bananas

water as needed

C R E A M S I C L E

1 cup almond milk

1 cup water

2-3 cups frozen peaches

1 large bunch spinach

2-3 spoonfuls orange juice concentrate

1 tsp. vanilla

B A S I C

1 banana

lg. handful blueberries (fresh or frozen)

2 apples, cut into chunks

water

1-2 cups spinach

C H E R R Y B A N A N A

1-2 cups of baby spinach

½ bag frozen cherries

1 banana

apple juice as needed

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