Sprinkle cinnamon on top of this tasty peach smoothie to make it the perfect fall treat while we’re still experiencing summer temperatures. Gather up these WIC-approved foods to make this refreshing treat.
DELICIOUS PEACHY TREAT
1 cup vanilla yogurt
1 peach, sliced (or 1 cup frozen peaches)
1 banana
1 cup milk
1 cup ice
Cinnamon (optional)
Blend the first five ingredients. Pour into a cup and sprinkle with a dash of cinnamon.
This recipe features WIC-approved pasta, and is sure to be a crowd pleaser. It’s creamy and cheesy…the kids might not even notice the vegetables! Plus, it makes a big batch so you can cook and eat more than once.
1 lb whole wheat pasta
1 cup frozen peas
2 cans tuna
Juice from ½ lemon
(Add lemon zest to bring out more lemon flavor)
2 tablespoons minced garlic
2 tablespoons olive oil
2 ½ cups whole milk
½ stick butter
1 ¼ cup shredded parmesan cheese
(Mozzarella works great too – Just be sure not to use pre-shredded cheese!)
¼ cup flour
Season with pepper, onion powder, & oregano to your taste
Boil pasta with 1 tablespoon of salt for 10-12 minutes, or suggested cook time on package.
Drain & set aside. In the same pot, heat olive oil at medium high heat and add minced garlic. Cook for about 3 minutes, or until golden. Add tuna and break up into smaller pieces. Add lemon zest and lemon juice, cook for 3 minutes, then add butter and half of the shredded cheese. Slowly add in milk and flour, while stirring well. Turn the heat down to medium and bring to a simmer while stirring often. Add in peas, and the other half of the shredded cheese. Cook for about 5 more minutes, stirring often, then turn off the heat. Slowly mix in the pasta.
Top with more shredded cheese if you like! Enjoy!
Get all your WIC-approved pasta and other WIC foods at Grocery Services North stores. It’s easy, fast and you can get all your WIC foods in one easy stop. Visit today to see for yourself.
Looking for more WIC-inspired recipes? Check out our blog.
This winter, soups are the perfect way to cozy up. We have two amazing recipes using WIC foods that will help warm your whole family on the coldest of days. These two recipes use popular WIC foods such as beans, vegetables and cheese to help make a filling family meal that you can enjoy for days to come.
5 large russet potatoes, diced
1 teaspoon salt
5 slices thick cut bacon
1 large onion, finely diced
3 cloves garlic, minced
2 Tablespoon butter
¼ cup flour
3 cups Chicken broth
2 cups milk
1 cup sour cream
½ teaspoon pepper
2 cups shredded cheese – Colby jack, cheddar, or mozzarella work best
1/8 cup green onion chives, finely diced
Helpful Tips:
Avoid using bagged shredded cheese, as it contains cellulose which prevents the cheese from melting smoothly.
Plain Greek Yogurt can be used instead of sour cream.
Instructions:
Submerge diced potatoes in a pot of water. Add salt and boil for about 20 minutes or until fork tender. Drain the potatoes and set aside.
Cut the bacon into squares and cook low and slow until crisp.
Add the onions and cook over medium heat for 5 minutes. Add the garlic and butter and cook for 2 more minutes.
Slowly stir in flour while mixing and cook for 1 – 2 minutes.
Add the chicken broth, then the milk. Bring to a boil while stirring often, then reduce to a simmer. Mash the potatoes then add them to the pot. Mix in the sour cream, salt and pepper.
Remove from heat.
Gradually sprinkle in the shredded cheese. Stir until combined. Add the green onion chives and any extra cheese or sour cream you want. The soup will continue to thicken as it stands.
Serve & enjoy!
The temperatures are dropping. What’s more comforting than a nice warm soup or chili? Gather up WIC-approved beans and other WIC ingredients for this hearty and healthy recipe. It’s the perfect time to cozy up to a bowl of this 3 Bean Chili.
1 onion, diced
1 tablespoon of minced garlic
3 celery stalks, diced
1 large carrot, diced
1 bell pepper, diced
1 jalapeno, diced
1 can of diced tomatoes with chilies
1 can of kidney beans, drained
1 can of black beans
2 cans of pinto beans, drained
1 tablespoon of butter or oil
Optional for topping:
Green onions
Cheese and/or sour cream
Turn the slow cooker on high heat. Finely dice about 2 cloves of garlic, 1 onion, 3 celery stalks, 1 large carrot, and 2 jalapenos then add to the slow cooker. Add 1 tablespoon of butter or oil & stir. Drain the liquid out of 1 can of kidney beans and 2 cans of pinto beans, then add to the slow cooker. Then add 1 can of black beans (don’t drain the liquid out of this one).
Stir & cover. Cook for 4 hours, stirring occasionally. Serve with shredded cheese & green onion on top, and this pairs great with cornbread too! Enjoy!
Pick up all your WIC-approved beans and other WIC foods in one easy stop at any Grocery Services North store. There are 11 locations in Dallas, Garland, Grand Prairie, Plano, Waco, Tyler and Longview.
Check out our blog for more recipes using WIC-approved beans and other WIC foods.
Today, Jan. 11th, is National Milk Day, we celebrate milk – your first drink. Milk in all forms provides an array of vitamins and nutrients for babies for more than their first few years. So let’s celebrate milk, in all of it’s forms – breastmilk, formula and dairy milk. It is believed that National Milk Day commemorates the day the first milk deliveries in glass bottles began in the United States. Milk from mom is likely the first place you ever get milk. Nutritionists at Texas WIC want mother’s to know the importance of breast milk. (more…)
