veggies

Wellness Bowl with Creamy Avocado Dressing

Bowl:

1 sweet potato

1 can chickpeas or bean of your choice

1 cup brown rice

2 zucchini squash

½ cup onion

1 ½ cup lettuce

1/2 avocado

1 lemon or lime

Seasonings: Salt, Pepper, Garlic Powder, Paprika

Makes 2 Servings

Dressing:

½ medium avocado

3 tbsp olive oil

3 tbsp plain yogurt

Juice of ½ lemon

1 garlic clove, minced

4 tbsp water

1/2 tsp salt

1/4 tsp black pepper

Blend ingredients together to make a tasty creamy avocado sauce to top off your bowl.

Cook the brown rice to package instructions and preheat the oven to 425. Wash and peel your sweet potatoes and cut into diced chunks. Add to a bowl and drizzle with olive oil and seasonings and add to a baking sheet lined with foil. Peel and chop the onion and zucchini squash into strips, then add onions to the baking sheet along with the diced sweet potatoes. Roast for about 25 minutes or until the edges of the potatoes are golden brown and they can be easily pierced with a fork. While the sweet potatoes are roasting, heat a skillet over medium heat. Once the skillet is hot, add 2 tbsp oil, chickpeas, zucchini, and seasonings. Stir frequently for about 10 minutes. They are done when they’re slightly browning on the outside. To serve, add brown rice to a bowl and add the roasted sweet potatoes, onion, chickpeas, zucchini, lettuce, and avocado. Drizzle your desired amount of dressing on top and garnish with cilantro if you like.

Enjoy!

WIC Inspired Recipes – Corn Chowder

Ashley2022-12-06T14:07:18+00:00December 6th, 2022|Categories: Meal Planning, Recipes, WIC Food, WIC Grocery Shopping|Tags: corn, corn chowder, eat your veggies, Recetas, Recipes, Soup, vegetable soup, veggies, wic inspired, WIC Recipes|

Everyone seems to be talking about corn these days. With the viral song about corn, it seems most of us can appreciate the vegetable for it’s sweetness and versatility. Corn just seems to go with everything! This hearty corn chowder recipe is sure to keep your family warm this fall and winter. It’s so tasty and comforting, you may find yourselves going back for a second serving!

CORN CHOWDER

2 tablespoons butter

4 slices of bacon (optional)

1 onion

2 celery stalks

1 bell pepper

1 jalapeno

1 large carrot

3 medium potatoes

6 ears of corn

5 cups milk

1 bay leaf

Salt & Pepper

Smoked Paprika

Green onion

Peel potatoes and dice along with onion, celery, carrot, bell pepper, and jalapeno. Shuck the husks off the corn and slice corn kernels off of the cobs, then save the cobs for later. (You can also use canned or frozen corn to skip this step! But you’ll want to add the corn in with the rest of the veggies to get more corn flavor) Slice some green onion & shred some cheese to top off each bowl of corn chowder if you like!

Place butter and bacon into a large, heavy-bottomed soup pot. Heat on medium high heat until the bacon renders its fat, about 5 minutes.

Cook the vegetables (except the corn and potatoes):

Add the chopped onions, celery, bell pepper, jalapeno, and carrot, and lower the heat to medium and cook until vegetables are well softened, about 10 minutes.

Break the corn cobs in half (after you’ve stripped off the corn) and add the cobs to the pot. Add the milk and the bay leaf. Bring to a boil and reduce heat to medium. Cover the pot and cook for 20 minutes, stirring occasionally.

After 20 minutes, discard the cobs and the bay leaf. Add the potatoes, corn, salt, pepper, and paprika to the pot. Increase the heat to return the soup to a simmer, then lower the heat to maintain the simmer and cook for another 20 minutes until the potatoes are tender. Stir often to prevent milk from curdling. Add more salt, pepper, and paprika to taste, and add a little shredded cheese and sliced green onion on top of each bowl when serving. Enjoy!

April 2023

Wellness Bowl with Creamy Avocado Dressing

Wellness Bowl with Creamy Avocado Dressing

December 2022

WIC Inspired Recipes – Corn Chowder

WIC Inspired Recipes – Corn Chowder

CORN CHOWDER