WIC Foods Perfect For Toddlers

WIC foods are a great way to make sure your little ones are getting good nutrition. When WIC foods are part of a recipe, you know you are giving them healthy choices. Coming up with new ways to get your little ones to try new foods can be very challenging.

These easy recipes are perfect for toddlers, and they feature WIC-approved foods.

PEANUT BUTTER, BERRY OATMEAL

Oatmeal

Berries

Peanut butter

Cook oatmeal according to package directions.

Stir in a spoonful of peanut butter and mashed berries. Mix until well combined and serve warm.

 

Here is another recipe perfect for your little one, but tasty enough for the entire family to try.

VEGETABLE, LENTIL SOUP

1 cup dried lentils, rinsed and drained

4 cups vegetable broth

2 cups water

1 tablespoon olive oil

1 onion, diced

2 carrots, diced

2 celery stalks, diced

2 cloves garlic, minced

1 teaspoon ground cumin

½ teaspoon dried thyme

Salt and pepper to taste

2 cups diced tomatoes, fresh or canned

2 cups chopped spinach

Juice of 1 lemon

In a large pot, heat oil over medium heat. Add diced vegetables. Cook until tender, about 5 minutes. Add spices to the pot. Cook for another couple of minutes. Add dried lentils, broth, and water to the pot. Bring to a boil and reduce heat to low. Cover and simmer for 25 minutes or until lentils are tender. Stir in diced tomatoes, spinach and cook another 10 minutes. Remove from heat and stir in lemon juice. Add salt and pepper to taste.

TUNA, AVOCADO SANDWICH BITES

Canned tuna, drained

Avocado, mashed

Whole-wheat bread, toasted

Mash avocado and mix with canned tuna

Spread mixture on whole-grain bread and cut into triangles.

Protein-Packed Snack!

Roasted chickpeas are a delicious and healthy snack that can be made using canned chickpeas.

ROASTED CHICKPEAS

1 can (15 ounces) chickpeas

(garbanzo beans), drained and rinsed

1 to 2 tablespoons olive oil

1 teaspoon ground cumin

1/2 teaspoon paprika

1/2 teaspoon garlic powder

1/4 teaspoon cayenne pepper

(adjust all spices to your preference)

Salt and pepper, to taste

Optional: a pinch of any other

spices you like (e.g., curry powder,

chili powder, onion powder, etc.)

Preheat your oven to 400 degrees. Line a baking sheet with parchment paper or lightly grease it with cooking spray.

Drain and rinse the canned chickpeas thoroughly. Pat them dry with a clean kitchen towel or paper towels.

In a mixing bowl, combine the chickpeas, olive oil, ground cumin, smoked paprika, garlic powder, cayenne pepper, salt, and pepper. You can add any other optional spices at this point as well. Toss the chickpeas until they are evenly coated with the oil and spices.

Spread the seasoned chickpeas in a single layer on the prepared baking sheet.

Roast the chickpeas in the preheated oven for about 25 to 30 minutes or until they become golden brown and crispy. You can shake the baking sheet or toss the chickpeas halfway through the baking time to ensure even cooking.

Once roasted to your desired crispiness, remove the chickpeas from the oven and let them cool slightly before serving.

Pick up your chickpeas and other WIC foods at JCFoodMart.com

Save Time This December

Get Your WIC Groceries at JC Food Mart

December can be a busy time. 

On top of the already stressful kid routine, parents usually have a lot of added stress during a very busy month.

Instead of searching long aisles for WIC-approved foods, let us help you get all your WIC foods in one easy stop. WIC customers can get in-out-out fast, giving parents extra time to do everything else on their to-do lists. 

Bilingual clerks at JC Food Mart will help you get everything you need in one easy, fast stop. Visit today to let us show you how easy WIC grocery shopping can be. 

Potato Sides Perfect For Thanksgiving, Fall

Using WIC-Approved Foods For Your Family Dinner

Fall is the perfect time to dish out comfort food, and Thanksgiving is the perfect place for these foods. Many may argue that the perfect side dish is the potato. It’s also a perfect side for Thanksgiving.

As you prepare for Thanksgiving you might already be thinking about your menu. To help make preparing for the day easier, you might need a few ideas of sides your family will love. Here are a few recipes – featuring WIC-approved foods – we think you will like.

What’s better than hot, comforting cheesy potatoes? This dish is so good it can be a dinner on its own.

SCALLOPED POTATOES

4 cups of thinly sliced russet potatoes (about 4-5 medium-sized potatoes)

2 cups of grated cheddar cheese (or your favorite cheese)

3 cups of whole milk

1/4 cup of unsalted butter

1/4 cup of all-purpose flour

2 cloves of garlic, minced

1 teaspoon of salt (adjust to taste)

1/2 teaspoon of black pepper

Preheat your oven to 350 degrees. In a large saucepan, melt the butter over medium heat. Add the minced garlic and cook for about 1-2 minutes. Stir in the flour to create a roux. Cook, stirring constantly, for 1-2 minutes until the roux is light golden brown. Whisk in the milk to the roux, ensuring there are no lumps. Continue to cook and whisk until the mixture thickens, which should take about 5-7 minutes. Season the sauce with salt, black pepper. Layer half of the sliced potatoes in a greased 9×13-inch baking dish. Pour half of the cheese sauce evenly over the first layer of potatoes. Repeat with another layer. Cover the baking dish with aluminum foil and bake in the preheated oven for 45 minutes. After 45 minutes, remove the foil and bake until the top is golden brown, and the potatoes are tender when pierced with a fork.

This next recipe is classic, and many like to serve for Thanksgiving. It’s also perfect for fall. 

MASHED POTATOES

4 large russet potatoes, peeled and cut into chunks

4 tablespoons (1/2 stick) unsalted butter

1/2 cup milk 

Salt and pepper to taste

Peel the potatoes and cut them into evenly-sized pieces. Place the potato chunks in a large pot and cover them with cold water. Add a pinch of salt to the water. Bring the water to a boil over high heat. Reduce the heat to medium and let the potatoes simmer for about 15-20 minutes or until they are fork-tender. You should be able to easily pierce the potatoes with a fork without them falling apart. Drain the cooked potatoes in a colander. Return the drained potatoes to the pot and place it back on the stove over low heat. Add the butter and milk to the potatoes. Start by adding half of the milk and butter and then adjust to your desired consistency. Season with salt and pepper to taste. Mash the potatoes using a potato masher or a hand mixer. Mash until the potatoes are smooth and creamy. Be careful not to overmix.

THE PERFECT OVEN FRIED POTATOES 

4-5 medium-sized russet potatoes, scrubbed and cut into wedges

2-3 tablespoons olive oil

1 teaspoon salt, or to taste

1/2 teaspoon black pepper, or to taste

1/2 teaspoon paprika (optional)

1/2 teaspoon garlic powder (optional)

Preheat your oven to 425 degrees. In a large mixing bowl, toss the potato with olive oil, salt, pepper, and any optional seasonings like paprika and garlic powder. Ensure the potatoes are evenly coated. Spread the seasoned potato pieces in a single layer on the hot baking sheet. Make sure they are not overcrowded to allow them to crisp up. Roast the potatoes in the preheated oven for about 30-35 minutes, flipping them once or twice during cooking, until they are golden brown and crispy on the outside, and tender on the inside.