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.
Get ready to impress everyone with your cooking skills with this amazing Thai Pasta Salad! It’s bursting with colors and flavors that will make your taste buds explode. Not only is it super easy to make, but it’s also a great way to use up your WIC-foods in a delicious and nutritious way. Don’t wait any longer, give it a try tonight and surprise your family with a mouthwatering meal!
1 box of whole wheat pasta
1 cup diced red cabbage
1 cup diced cucumber
½ cup shredded carrots
⅓ cup diced green onion
Sauce:
½ cup peanut butter
1 tbsp honey
1 tsp apple cider vinegar
1 tbsp soy sauce
½ cup water
Cook the noodles according to the package instructions, drain and set aside to cool. While the pasta is cooking and cooling, chop your veggies and make the sauce. Combine the sauce ingredients in a bowl and whisk together until smooth. Add all of the pasta, veggies, and sauce together in a large bowl and toss together. This recipe makes about 6 servings.
Beat the heat with this Strawberry Banana Smoothie from our Summer Smoothie Series! Using all WIC approved ingredients, this smoothie makes a great breakfast or snack that’s sure to cool you down.
1 cup vanilla yogurt
2 bananas
1 ½ cup strawberries
2 handfuls of ice
1 cup milk
Blend & enjoy!
These grilled potatoes cooked in a foil packet are the tastiest potatoes you will ever make! Plus, they are super easy.
1 Russett potato, diced
1/2 onion, diced
1 bell pepper, diced
1 tablespoon of olive oil, or oil of your choice
1 to 2 tablespoons of seasonings of your choice (we used garlic herb)
2 sheets of foil
Combine everything on one sheet of foil and top with a second sheet of foil crimp edges so the ingredients do not fall out. Put the grill on medium to medium high for 20 minutes. Flip packet about halfway through. You can cook longer for crunchier potatoes.
Looking for easy WIC-inspired recipes for your kitchen? Check out our blog at groceryservicesnorth.com/blog. Get all your WIC foods at Grocery Services North. Bilingual clerks help you shop for all your foods so you are in-and-out fast with everything you need.
Corn tortillas
Canned black beans (slightly mashed)
Shredded cheddar cheese
Enchilada sauce
Eggs
Fresh or pickled red onion
Cilantro
Fry the corn tortillas in oil on medium high heat and set aside.
Microwave the canned black beans in a microwave safe dish until warm and slightly mash the beans with a fork. Pour enchilada sauce onto pan, then sprinkle shredded cheese and allow to cook for a few minutes. Crack an egg on top of each pile of enchilada sauce and cheese and cook until egg whites are fully cooked. Top with your choice of fresh or pickled red onion and cilantro.
We searched our blog for some of the best recipes for July 4th weekend, all of them made with WIC foods. Here is a list of some recipes you might like to try. Of course, you can find even more on our blog.
You can never go wrong with fresh produce served up cold and fresh. Here are some of our favorite presentation ideas using in-season favorites like watermelon, berries and cubed cheese. Pick up all your WIC foods for a festive July 4th weekend at any Grocery Services North store near you.
Click the links below for recipes:
1 cup warm water
1 cup fresh squeezed lime juice (About 12 medium sized limes)
3 cups cold water
1 cup sugar
Combine the warm water and sugar in a pitcher, stir until sugar is dissolved.
Stir in the lime juice, then add the cold water and stir. Chill before serving.
Serve in a glass with ice and garnish with a slice of lime or mint leaves if you want to be fancy!
These Tuna Stuffed Tomatoes with minimal ingredients make a great fresh snack (or meal) for those hot summer days when you don’t feel like cooking, and they only take a few minutes to make!
3 cans of tuna (drained)
2 – 3 large tomatoes (the bigger the better!)
½ cup of chopped parsley
Black pepper & onion powder to taste
Optional: Add 1 – 2 tbsp of plain yogurt to make the tuna mix creamy
Drain 3 cans of tuna and empty into a medium sized bowl. Chop ½ cup of parsley and mix in with the tuna, along with black pepper and onion powder to taste.
Rinse tomatoes with water and use a knife to cut a circle around the stems. Remove the top of the tomato and gently hollow out the insides with a spoon. Fill the tomatoes with the tuna mixture and enjoy!
Summertime is the perfect time to enjoy quick and healthy meals with your family.
A quick healthy summer meal for the entire family is just a sheet pan and a few WIC ingredients away.
One of the easiest ways to do this is to use a sheet pan and a few WIC ingredients. Simply preheat your oven, line your sheet pan with foil, and add your favorite vegetables. Season everything with salt, pepper, and your favorite herbs, and roast in the oven until cooked through.
Sheet pan meals are not only healthy and delicious, but are also quick and easy to make. Plus, cleanup is a breeze! So next time you’re looking for a summertime meal that the whole family will enjoy, reach for a sheet pan and a few WIC ingredients. Here are a few ideas to kick-start your dinner.
For breakfast, lunch or dinner this sheet pan meal is tasty any time of day!
ROASTED VEGGIES & EGGS
Round up all your leftover vegetables you can find here are a few ideas:
Onion, chopped
Carrots, chopped
Bell peppers, chopped
Tomatoes, quartered
Roasted Vegetables:
Toss vegetables on the pan and add 2 tablespoons of olive oil and season with salt and pepper. You can also add any other seasonings you may like such as a sprinkle of dried Italian Seasoning, garlic powder, onion powder or cumin. Put the vegetables on one side of the pan. Bake at 375 for about 20 to 30 minutes or until the vegetables are tender. Once they are cooked, remove from the pan. Serve.
For the Eggs:
Spray pan with non-stick spray and break eggs (as many as you would like) onto a sheet pan. Cook at 425 degrees for about 5 minutes or until eggs are set and cooked to the way you like them. Place vegetables on a plate and top with egg.
This recipe is a spin on fish and chips, and can all be done on one sheet pan.
TUNA PATTIES AND ROASTED POTATOES
2 cans Tuna
2 potatoes, diced
1/2 onion, diced, divided
¼ cup of breadcrumbs
1 egg
Celery, chopped
Salt and pepper
Put drained tuna in a bowl. Add ½ of the onion you diced (keeping some of the potatoes). Add breadcrumbs, egg, chopped celery. Form into patties, and place on a baking sheet. Brush the top with olive oil. Place diced potatoes on the other side of the baking sheet and the remaining onion. Season with salt and pepper. Cook at 400 for 15 minutes. Flip the tuna patties and cook for another 10 minutes. Serve.
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!
