Try some of these WIC Recipes...

All of these recipes are made with WIC eligible foods.

Ants on a log
Peanut Butter
Cut celery stalk in half. Fill celery with peanut butter and place raisins on top of peanut butter.

Baked Squash Casserole
2 pounds of Yellow Squash
1 medium onion, chopped
½ cup margarine
1 cup sour cream
1 can Cream of Chicken soup
1 ¼ cup seasoned bread crumbs
Salt and Pepper

Cook squash in small amount of water. Drain and mash. Add salt and pepper. Mix margarine, onions, sour cream, and soup. Fold squash into this mixture. Arrange in alternate layers of squash mixture and seasoned bread crumbs. Bake at 350 for 30 minutes or until bubbly.

Broccoli Salad
1 bunch broccoli, cut up
1 cup seedless white grapes
1 small red onion, chopped
½ cup sunflower seeds
12 ounce package bacon, cooked and crumbled
1 cup reduced fat mayonnaise
½ cup sugar (or equivalent sweetener)
2 tablespoons vinegar
Mix together and refrigerate until ready to use. Toss salad before serving.

Fruit Juice Smoothies
3 cups unsweetened juice (any flavor)
1 cup fruit pieces (any fruit)
Cut fruit into small pieces and place in a cup fill cup with juice- Enjoy!

8 Whole Wheat Tortillas
Shredded cheese
Cut tortillas into wedges. Bake wedges at 350 for 5 to 7 minutes until crisp. Top with shredded cheese and place back into oven to melt.
Additional Toppings:
Add refried beans, chicken, lettuce, tomatoes, etc.

Whole Wheat Tortillas
Filling- see filling options below
Heat skillet, place tortilla in hot skillet, fill half tortilla with filling and fold other half of tortilla over filling. Brown on both sides.
Filling option:
Cheese Chicken
Onion Ground
Refried Beans
Black Beans
Bell Peppers
*Filling can be any single or mixture of above options.

Seven Layer Salad
3-4 cups shredded lettuce
1 small onion, chopped
1 cup green pepper, chopped
1 (10 ounce) package frozen peas, thawed and cooked
4 hard cooked eggs, chopped
¾ cup reduced fat mayonnaise
Cheddar cheese, grated
Layer ingredients in given order in large bowl, spread mayonnaise over salad, and sprinkle cheese on top.

½ pound dry pinto beans, cook according to directions
1 teaspoon salt
2 tablespoon vegetable oil
1 dozen corn tortillas
1 cup vegetable oil
1 small head of lettuce, chopped
2-3 tomatoes, chopped
½ cup Colby cheese, shredded
½ cup Monterey Jack cheese, shredded
Drain beans, add salt, and mash. Fry beans in 2 tablespoon vegetable oil until tender and browned. Put 1 cup oil in another pan. When oil is hot fry one tortilla at a time until brown. Drain on towel. When all tortillas are fried, spread beans on top of tortillas, last sprinkle with lettuce, tomatoes, and cheese.

Split Pea Soup
½ cup uncooked dry split peas
1 small onion, thinly sliced
1/3 cup chopped celery
2 cup water
½ teaspoon salt
1 tablespoon margarine (optional)
Wash and drain split peas. Put all ingredients in a sauce pan. Heat to a boil. Cover and cook gently, about 30 minutes or until split peas are tender.

Sweet Potato Muffins
1 cup cooked mashed sweet potatoes
1 ½ cup flour
2 ¼ teaspoon baking powder
¾ teaspoon salt
1 cup sugar
½ teaspoon cinnamon
2 large eggs
¼ cup vegetable oil
½ cup chopped pecans
½ cup raisins (optional)
Preheat oven to 350. In a large bowl combine sweet potatoes, flour, sugar, cinnamon, and salt, Add eggs and oil. Blend well. Stir in nuts and raisins, Pour batter into greased muffin cups o ¾ full. Bake for 15 minutes or until tops are springy.

Vegetable Rice
1 bag of microwavable brown rice
1/2 cup frozen peas
1/2 cup frozen diced carrots
2 eggs
1 Tablespoon oil
1 Tablespoon soy sauce
Salt and Pepper to taste
Cook rice as directed. Scramble the 2 eggs, set aside. Heat oil in skillet, add peas and carrots, and cook until tender. Add cooked rice and scrambled eggs, mix all together. Add soy sauce and mix. Let cook together for 2-3 minutes. Taste. Add salt and pepper if needed.