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.
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.
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.
These grilled potatoes cooked in a foil packet are the tastiest potatoes you will ever make! Plus, they are super easy.
Foil Pack Potatoes
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 atjcfoodmart.com/blog. Get all your WIC foods at JC Food Mart. Bilingual clerks help you shop for all your foods so you are in-and-out fast with everything you need.
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:
Bell peppers, chopped
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
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.