WIC supports breastfeeding as the optimal infant feeding choice!

WIC supports breastfeeding as the optimal infant feeding choice!

Wednesday, December 7, 2016

Easy Oatmeal Cookies

Looking for a healthier cookie alternative that satisfies both you and your children? Look no further! These easy oatmeal cookies have no added sugar and packed with WIC approved items.

Easy Oatmeal Cookies
Recipe by: SNAP-Ed What's Cooking
Serving Size: Makes about 15 cookies

Photo from Savvy Naturalista
Ingredients:

  • 3 ripe bananas*
  • 1/3 cup of margarine
  • 2 cups of quick cooking oats*
  • 1/4 cup skim milk*
  • 1/2 cup of raisins
  • 1 teaspoon vanilla extract
*WIC approved items

Directions:
  1. Preheat oven to 350 degrees.
  2. Put the margarine in a small saucepan. Melt it on low heat. 
  3. Put all the ingredients in a mixing bowl. Mix really well. 
  4. Let the mix stand for about 5 minutes, until the oats are wet. 
  5. Lightly grease the cookie sheet.
  6. For each cookie, spoon out about 1 tablespoon of dough and drop it onto the greased cookie sheet.
  7. Bake the cookies for 15 to 20 minutes. 
  8. Let the cookies cool on the cookie sheet for about 1 minute. 9. Move the cookies to wire racks or a towel. Let them cool completely.

Wednesday, November 30, 2016

Leftover Turkey for Breakfast + Lunch

If you still have turkey from the holiday, here are two quick and delicious recipes to transform those leftovers into a new dish.


Photo from Real Simple
Turkey Hash with Fried Eggs
Total Time: 25 minutes
Servings: 4

Ingredients:

  • 3 tablespoons olive oil
  • 3/4 pound red potatoes, diced*
  • 1 onion, chopped*
  • 1 red bell pepper, chopped*
  • kosher salt
  • black pepper
  • 1 cup diced roasted turkey
  • 1/4 cup chopped fresh parsley*
  • 8 large eggs*
*WIC approved items

Directions:
  1. Heat 2 tablespoons of the oil in a large skillet over medium heat.
  2. Add the potatoes, onion, bell pepper, 1/2 teaspoon salt and 1/4 teaspoon pepper. Cook, stirring occasionally, until tender and golden brown, 12 to 15 minutes.
  3. Stir in turkey and parsley and cook, stirring occasionally, until heated through about 3 minutes.
  4. Meanwhile, heat the remaining tablespoon of oil in a large nonstick skillet over medium heat.
  5. Working in 2 batches, crack the eggs into the pan and cook, covered to the desired doneness, 2 to 4 minutes slightly runny sunny-side-up eggs. Serve with the hash.
Photo from Real Simple

Turkey and Poblano Chili
Prep Time: 15 minutes
Total Time: 40 minutes
Servings: 4

Ingredients:
  • 1 tablespoon olive oil
  • 1 onion, chopped*
  • 1 poblano pepper, chopped*
  • 2 teaspoons ground cumin
  • 1 28-ounce can diced tomatoes*
  • 2 15.5-ounce cans of kidney beans, rinsed*
  • kosher salt and black pepper
  • 2 cups shredded roasted turkey or chicken
*WIC approved items

Directions:
  1. Heat the oil in a large saucepan over medium-high heat.
  2. Add the onion and poblano and cook, stirring frequently, until they begin to soften, 4 to 6 minutes; stir in cumin.
  3. Add the tomatoes (with their juice), the beans, 2 cups water, 1/4 teaspoon pepper and salt to taste and bring to a boil.
  4. Reduce heat and simmer, stirring occasionally, until slightly thickened, 12 to 15 minutes.
  5. Add the turkey and cook until heated through, about 3 minutes.

Wednesday, November 23, 2016

Lighten Up Your Thanksgiving Sides

Thanksgiving is a wonderful time to celebrate with family over food. Here are two recipes for holiday favorites that are sure to please while cutting back on salt and fat. Happy Thanksgiving from the Richmond City WIC family to yours!



Recipe from Cooking Matters
 
 

Photo from Cooking Matters

Sautéed Greens
Total Time:
Servings: 4, 1/2 cup per serving
 
Ingredients:
  • 1 pound collard greens*
  • 4 medium cloves garlic*
  • 2 Tablespoons canola oil
  • ¼ teaspoon salt
  • ¼ teaspoon ground black pepper
*WIC approved items
Directions:
  1. Remove hard stems from greens.
  2. Stack leaves on top of each other. Roll into a tube shape. Make a few stacks if needed.
  3. Use a sharp knife to slice leaf rolls into ¼-inch wide strips.
  4. In a large bowl filled with cold water, add cut greens. Allow any dirt to settle to the bottom of the bowl. If greens are very dirty, repeat this step. Lift greens out of bowl. Shake off any excess water.
  5. Peel and mince garlic.
  6. In a large skillet over medium-high heat, heat oil.
  7. Add greens. Use caution, as oil might splatter when damp greens are placed in hot pan. If greens can't all fit in the pan at once, cook in two batches.
  8. Stir greens until wilted, about 1-2 minutes.
  9. Reduce heat to medium. Add garlic. Cook until greens are soft and excess water is gone, about 5-7 minutes. If garlic starts to brown or burn, reduce heat to medium-low.
  10. Season with salt and pepper. Serve right away.