WIC supports breastfeeding as the optimal infant feeding choice!

WIC supports breastfeeding as the optimal infant feeding choice!

Wednesday, July 20, 2016

WIC Book Club: "I Will Never Not Ever Eat a Tomato"

It isn't always easy to convince your children to try new foods - especially vegetables. Encouraging a picky eater to try new foods can be challenging; sometimes you need to try several different strategies before they'll agree to taste new foods. 

Image from Scholastic

I Will Never Not Ever Eat a Tomato tells the story of Lola, a very fussy eater and her determined big brother Charlie, who uses his imagination to try and convince Lola to taste vegetables. Read on to find out if Charlie was successful.

What strategies do you use to to convince your children to try new foods? Let us know in the comments!

Wednesday, July 13, 2016

Oven "Fried" Chicken

This recipe provides all of the crunch and flavor of fried chicken we all love without the added fat using WIC approved cereals (plus clean-up is fast and easy!). While the oven is on, roast your favorite seasonal vegetable as a colorful side. Enjoy!
Share Our Strength's Cooking Matters
Baked Flaked Chicken
Recipe by: Share Our Strength's Cooking Matters
Serving Size: Serves 8, 4 ounces cooking chicken per serving
Prep Time: 20 minutes
Cook Time: 25 minutes
Total Time: 45 minutes
  • 2 pounds boneless chicken pieces
  • 3 cups cornflakes cereal*
  • ⅓ cup whole wheat flour
  • ½ teaspoon salt
  • ¼ teaspoon ground black pepper
  • 2 large eggs*
  • ¼ cup nonfat milk*
  • Non-stick cooking spray
* WIC approved items
  1. Preheat oven to 375°F.
  2. Remove skin, if any, from chicken pieces. If working with large chicken breasts, cut in half lengthwise for faster cooking time. Trim any excess fat.
  3. In a medium bowl, crush cornflakes.
  4. In a second medium bowl, mix flour, salt, and black pepper.
  5. In a third medium bowl, add eggs and milk. Beat with a fork.
  6. Dip each chicken piece into flour, then egg mixture, then cornflakes. Each piece should be fully coated with flakes.
  7. Coat baking sheet with non-stick cooking spray. Place chicken pieces on sheet, evenly spaced. Spray pieces lightly with cooking spray.
  8. Bake for 20–25 minutes, or until internal temperature reaches 165°F.  
  • For extra flavor, add ½ to 1 teaspoon of spices, such as paprika, chili powder, dried thyme, rosemary, or oregano, to salt and pepper to season chicken.
  • For lowest price, use a whole chicken and cut into parts.
  • To crush cornflakes easily, place in bowl and crush using the bottom of a measuring cup. Or, place in a large zip-top plastic bag and crush using your fists or the bottom of a measuring cup.
  • If using bone-in chicken, adjust cooking time to 35–40 minutes. Be sure it still reaches a safe internal temperature of 165°F. If cornflake crust starts browning too much before chicken is fully cooked, cover loosely with aluminum foil.

Wednesday, July 6, 2016

Eggplant and Okra, Oh My!

The Arcadia Mobile Market Seasonal Cookbook was written by JuJu Harris, a former WIC mom who now works with Arcadia to bring fresh produce to DC communities through mobile markets and teaches other WIC moms how to prepare seasonal produce their whole family will love.

Here a few of Juju's recipes for two summer vegetables which may be unfamiliar and intimidating to some. We hope you enjoy them!

Arcadia Eggplant
Recipe by:
Juju Harris
Total Time: 60 minutes
Prep Time: 20 minutes
Cook Time: 40 minutes
Serves: 6 -8
  • 1 pound of eggplant (1 large or 2 small)*
  • 4 small or 2 large sweet peppers*
  • 1 medium onion, chopped*
  • 1 to 2 clove garlic, minced*
  • 3 large ripe tomatoes*
  • 1/2 cup basil, finely sliced*
  • 1/4 olive oil
  • 12 ounces cooked or canned garbanzo beans*
  • Salt and pepper to taste
*WIC approved items

  1. Using a cutting board, cut the eggplant into 1-inch cubes. Set aside. Core the sweet peppers, discarding the seeds and cut into 1-inch cubes.
  2. In a large skillet, over medium-heat, heat the olive oil. Add the eggplant and cook until golden brown. Remove from the skillet and set aside.
  3. Lower the heat to medium-low and cook the peppers, onion and garlic until they are tender, about 10 minutes.
  4. Return the eggplant to the skillet, and add the tomatoes. Cook for 20 to 30 minutes, until the tomatoes have reduced down to a thick sauce.
  5. Stir in the basil, salt, pepper and garbanzo beans. Remove from heat and serve.
Okra and Onions
Recipe by: Juju Harris
Serves: 6 - 8
  • 2 tablespoons olive oil
  • 1 cup onion, chopped*
  • 3 cups okra, sliced*
  • 4 cups peeled or canned tomatoes*
  • 2 cups fresh, canned or frozen corn kernels*
  • 1/2 teaspoon salt
  • 1/8 teaspoon ground black pepper
  • Dash of hot sauce
*WIC approved items

  1. In a skillet, heat the olive oil over medium heat. Add the onion and sauté until tender, about 5 minutes. Add the okra and cook 5 more minutes.
  2. To the skillet, mix in the tomatoes, corn, salt, pepper and hot sauce. Cover and simmer over low heat until the okra is tender, about 10 minutes. Serve immediately.
  • When buying okra, select small pods, between 2 and 3 inches in length. Larger pods tend to be tough.