1. Wic Gave Me A Recipe For Macros
2. Wic Gave Me A Recipe For Macbook Pro
3. Wic Gave Me A Recipe For Mac And Cheese

Making delicious meals that your whole family loves is easy with WIC! We have collected the following sampling of recipes that use all of the different you can get from WIC. Why not try something new and make one of these delicious recipes with your family today!

We found these recipes to be well accepted by the WIC kids who participated. We hope that you and your family have fun preparing these recipes together. ½ cup cooked whole wheat macaroni. “In accordance with Federal law and U.S. Department of Agriculture policy, this institution is prohibited from discriminating.

Hoppin’ John (serves 6 to 8) 1 cup blackeyed peas, cooked according to the directions above 1 cup chopped onions 2 tablespoons olive or vegetable oil 1/2 teaspoon garlic salt 1/2 teaspoon oregano 2 cups chicken stock 4 cups hot cooked rice Soak and cook beans according to directions above. When beans are ready, cook onions in oil until transparent, using a pot large enough to hold the blackeyes. Add seasonings and chicken stock. Add the drained, soaked beans to the chicken stock mixture. Cover and cook slowly for 30 minutes.

Tilt lid if necessary to prevent boil-over. While blackeyes are cooking, prepare rice according to directions on packages and mix with beans when ready.

Tips For Cooking Beans For each cup of dry beans, heat 3 cups of water and 1 teaspoon of salt to boiling. Remove from heat, add the beans and soak them for at least 1 hour.

Drain the soaked beans and add 3 more cups of water and 1 teaspoon of salt. Cook until tender (1-3 hours depending on the type of beans). One cup of dry beans makes 2 1/4 cups cooked beans.

Lentil Barley Stew 1/4 cup margarine 3/4 cup chopped celery 3/4 cup chopped onion 6 cups water 3/4 cup lentils, uncooked 32 oz. Can tomatoes 3/4 cup quick barley or brown rice, uncooked 2 teaspoons salt 1/4 teaspoon pepper 1/2 teaspoon rosemary (optional) 1/2 teaspoon garlic salt 1/2 cup shredded carrots In large pan, saute margarine, celery and onion. Add water and uncooked lentils. Cook 20 minutes.

Add tomatoes, barley or rice, salt, pepper, rosemary and garlic salt. Simmer 10 minutes. Add shredded carrots. Cook 5 minutes. Makes 6 servings.

Hearty Corn Chowder 1 1/2 onions, finely chopped 1/4 cup chicken broth 1 cup water 3 potatoes, peeled and chopped 1/4 teaspoon salt (optional) 1/4 teaspoon pepper 1 can (16 oz.) corn, drained 2 cups low fat milk Saute onion in broth. Add water, potatoes and seasonings.

Cook until potatoes are tender, about 15 minutes. Mash potatoes slightly. Add corn and milk. Heat until simmering. Be careful soup does not boil.

Serve with parsley garnish, if desired. Yield: 4 servings. Each serving contains 4 grams of fat and 235 calories. Easy One Dish Dinner 1/2 cup dry kidney beans (1 cup cooked) 1 can (8 oz.) corn, drained 1 can (8 oz.) whole tomatoes, lightly drained 1/4 teaspoon salt 1/4 teaspoon dried basil 1 teaspoon brown sugar 1 teaspoon finely chopped onion 3 tablespoons fine, dry bread crumbs Place dry beans in water and soak overnight. Add enough fresh water to cover the beans.

Simmer 3 hours. Preheat ove to 350 degrees F.

Mix all ingredients together except bread crumbs. Place in lightly greased casserole and sprinkle with bread crumbs. Bake 45 minutes. Yield: 4 servings. Each serving contains 2 grams of fat and 154 calories.

Banana Batter French Toast 1 ripe banana, well mashed Non-stick cooking spray (like Pam or Mazola) 1/4 cup low fat milk 1/2 teaspoon vanilla 2 eggs 4 slices whole wheat bread In a shallow dish, beat together the banana, egg, milk and vanilla. Spray skillet generously with non-stick cooking spray. Dip each piece of bread into the batter, turning to coat both sides. Brown the bread on both sides. Serve with low fat yogurt and fresh fruit.

Yield: 4 servings. Each serving contains 4 grams of fat and 135 calories Noodles Fettucini 1 cup lowfat cottage cheese 1/2 cup plain lowfat yogurt 1/2 cup thinly sliced water chestnuts 1/2 cup slivered almonds, divided 1 jar (2 oz.) pimentoes, chopped 1 tablespoon fresh parsley 1 tablespoon grated Parmesan chese 1/4 teaspoon oregano 1/4 teaspoon basil 1/4 teaspoon thyme Freshly ground black pepper 1 pkg.

(8 oz) uncooked noodles Blend cottage chese into yogurt in a medium bowl. Add remaining ingredients, except noodles, using only 1/4 cup almonds. Prepare noodles according to package directions, omitting salt.

In a warm pan, toss noodles with cheese mixture. Turn onto a warm serving platter and sprinkle with remaining almonds. Makes 4 servings. Short-Cut Chili Con Carne 1 pound ground beef or ground turkey 1 small onion, chopped 1 teaspoon salt 1 to 2 teaspoons chili powder 1 bay leaf 1 teaspoon Worcestershire sauce 1 (8 oz.) can tomato sauce 2 (16 oz.) cans kidney beans, drained In skillet or slow-cooking pot with browning unit, break up beef or turkey with fork and cook until lightly browned. Pour off excess fat. In slow-cooking pot, combine meat with onion, Worcestershire sauce, tomato sauce, and kidney beans. Cover and cook on high for 2 to 3 hours.

Remove bay leaf. Makes 6 to 7 servings.

Cheese Pita Salad Sandwiches 1 medium tomato, coarsely chopped 1/2 cup sliced cucumber 1/2 cup alfalfa sprouts 1/4 cup chopped sweet red pepper (optional) 1/4 cup chopped green pepper 1/4 cup chopped celery 1/8 teaspoon coarsely ground pepper 1/4 cup reduced calorie Italian salad dressing 1/2 cup (2 oz.) shredded Swiss cheese 1 (6 inch) whole wheat pita bread round, cut in half crosswise Combine the first 8 ingredients in a medium bowl, toss well. Divide Swiss cheese evenly into pocket bread halves; cover with microwave-safe paper towels and microwave at medium-high (70% power) for 30 seconds to 1 minute or until cheese melts. Open sandwiches and stuff with equal amounts of vegetable mixture. Serve immediately. Black Bean Corn Salsa 1 can black beans drained 1 can white corn drained 1 can petite diced tomatoes Chopped garlic to taste Juice of 1 lime Chopped fresh cilantro to taste Drizzle olive oil on top (optional) Mix all ingredients and enjoy! Mexican Black Bean Pizza 1 1/4 cups shredded Mexican Blend cheese 1/4 cup shredded Monterey Jack cheese 2 tablespoons olive oil 8 (6-inch) whole wheat tortillas 1 small onion, chopped 1 bell pepper, chopped 1 (15 ounce) can black beans, drained 1/2 cup salsa, mild or spicy 2 ounces canned chopped green chiles Heat oven to 350°F.

Mix half the Mexican Blend cheese with the Monterey Jack cheese in a bowl; set aside. Brush a baking sheet with 1 tablespoon of the oil and arrange tortillas in a single layer.

Puncture each tortilla a few times with a fork. Sprinkle remaining Cheddar cheese evenly over 4 of the tortillas, then cover each with a remaining tortilla. Bake 5-6 minutes or until browned slightly.

While tortillas bake, heat remaining oil in a skillet and cook onions and bell pepper until browned. Add beans and partially mash with a potato masher or the back of a fork.

Remove tortilla pizzas from oven and top each with bean mixture, spreading evenly. Top with salsa, green chiles and cheese mixture. Return to oven. Bake until cheese melts, about 10-20 minutes. Simple Salsa 2 medium tomatoes, diced 1/2 small onion, diced 2 garlic cloves, minced 1 -2 tablespoon cilantro salt & pepper (I use garlic pepper salt as well as salt to taste, but you can use salt, pepper, and garlic powder i) Wash and dice tomatoes, peel and cut onion, peel and mince garlic or do what I do and use the already minced garlic (1 tsp.)! In a small bowl combine garlic, onion and tomatoes with cilantro, salt, and pepper (or garlic pepper salt).

Stir with a spoon and mash a little, this will make it juicy, and as it sits it’ll get juicer. Enjoy with chips or add to entrees for flavor/side dip! Baked Tortilla Chips 12 small corn tortillas vegetable oil, for brushing on tortillas salt Preheat oven to 400 degrees. Brush one side of each of the corn tortillas with a light layer of vegetable oil. Cut the tortillas into 8 wedges or shapes as desired.

Place tortilla pieces on a single layer on a baking sheet. Sprinkle with salt. Bake 10 to 12 minutes or until lightly browned.

The following list provides the Federal requirements for WIC-eligible foods. USDA requirements for WIC-eligible foods can be found in and WIC Policy Memorandum #2015-3, Eligibility of White Potatoes for Purchase with the Cash-Value Vouchers. WIC State agencies must use these requirements when authorizing foods on the State WIC food list. However, State agencies do not have to authorize all foods that meet WIC-eligibility requirements.

The following WIC foods must also comply with Food and Drug Administration (FDA) Standards of Identity: infant formula, exempt infant formula, milks, cheese, fruit and vegetable juices, shell eggs, canned/frozen fruits and vegetables, whole wheat bread, canned fish, and peanut butter. Standards of identity define what a given food product is, its name, and the ingredients that must be used, or may be used in the manufacture of the food. To view the Standards of Identity for these foods, visit the FDA web site at State agencies are required to authorize container sizes that provide the without exceeding the maximum. Types of Cereal. Ready-to-eat (e.g., corn flakes, bran flakes).

Instant and regular hot cereals (e.g., oatmeal, grits, cream of wheat) Requirements. Must contain a minimum of 28 milligrams of Iron per 100 grams of dry cereal (e.g., iron = 45% U.S. RDA for adults per 1 ounce dry cereal).

Must contain no more than 21.2 grams of sucrose and other sugars per 100 grams of dry cereal (i.e., not more than 6 grams of sucrose and other sugars per 1 dry ounce). At least one half of the total number of breakfast cereals on a State agency’s authorized food list must have whole grain as the primary ingredient by weight AND meet FDA labeling requirements for making a health claim. as a 'whole grain food with moderate fat content.' .Note: Manufacturers can refer to the health claim notice at. Types of Whole Wheat Bread/Whole Grain Bread/Other Whole Grains.

Whole wheat bread, buns and rolls. Whole grain bread, buns and rolls.

Other whole grains, i.e., brown rice, bulgur, oatmeal, and whole-grain barley without added sugars, fats, oils, or salt (e.g., sodium). May be instant-, quick-, or regular-cooking.

Soft corn or whole wheat tortillas. (Corn tortillas made from ground masa flour (corn flour) using traditional processing methods are allowed.

Examples of primary ingredients meeting the WIC-eligibility criteria include: whole corn, corn (masa), whole ground corn, corn masa flour, masa harina, and white corn flour.). Whole wheat macaroni products Requirements. Whole wheat bread must conform to FDA standard of identity at 21 CFR Part 136.180. “Whole wheat flour” and/or “bromated whole wheat flour” must be the only flours listed in the ingredient list. Whole grain bread must conform to FDA standard of identity (21 CFR 136.110) (includes whole grain buns and rolls), AND whole grain must be the primary ingredient by weight in all whole grain bread products AND must meet FDA labeling requirements for making a health claim. as a 'whole grain food with moderate fat content”.Note: Manufacturers can refer to the health claim notice at.

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Whole wheat macaroni products must conform to FDA standard of identity (21 CFR 139.138) and have no added sugars, fats, oils, or salt (i.e., sodium). ‘‘Whole wheat flour’’ and/or ‘‘whole durum wheat flour’’ must be the only flours listed in the ingredient list. Other shapes and sizes that otherwise meet the FDA standard of identity for whole wheat macaroni (pasta) products (21 CFR 139.138), and have no added sugars, fats, oils, or salt (i.e., sodium), are also authorized (e.g., whole wheat rotini and whole wheat penne). Types of Juice. Any fruit and/or vegetable juice or juice blends (e.g., orange, grapefruit, apple, grape, pineapple, tomato, cran-apple). Fresh. Single-strength.

From concentrate. Frozen. Canned. Shelf-stable Requirements.

100% unsweetened pasteurized fruit and/or vegetable juice. Fruit juice must conform to FDA standard identity at 21 CFR Part 146.

Vegetable juice must conform to FDA standard of identity at 21 CFR Part 156. Minimum of 30 milligrams of Vitamin C per 100 milliliters of juice, or 72 milligrams of Vitamin C per 8-fluid ounces (e.g., Vitamin C = 90% U.S. RDA for women per 6 fluid ounces juice). Vegetable juice may be regular or lower in sodium.Note: At the State agency's option, juice fortified with other nutrients may be allowed.

Not Allowed. Fruit drinks. Fruit-flavored ades. Sodas. Other beverages that are not 100% juice.

Types of Cow’s Milk. Whole, reduced fat, low-fat, or nonfat. Cultured milk.

Evaporated, Dry: Calcium-fortified milk. Lactose-reduced and lactose-free milk. Acidified milk.

Shelf stable. Flavored or unflavored Requirements. Must conform to FDA standards of identity at 21 CFR Part 131.110, 21 CFR Part 131.111, 21 CFR Part 131.112, 21 CFR Part 131.127, 21 CFR Part 131.130 or 21 CFR Part 131.147. Must be pasteurized. Must contain 400 International Units of Vitamin D per quart (100 IU per cup).

Must contain 2000 International Units of Vitamin A per quart (500 IU per cup) (reduced fat, low-fat or nonfat). Notes:. State agencies may choose to authorize goat’s milk as a substitute for cow’s milk. WIC-authorized goat’s milk must meet the same requirements as cow’s milk. Vitamin A is naturally found in the fat portion of milk, which is removed (all or partially) during the production of reduced-fat, low-fat, and fat-free milks.

For this reason, Vitamin A fortification is required for these milks, but not whole milk. The nutrient requirement pertains to all authorized milks; for dried milk (i.e. Powdered) and evaporated milk, vitamin requirements are per reconstituted quart. Types of Cheese.

Pasteurized Processed American. Brick. Natural Cheddar. Colby. Monterey Jack. Mozzarella: part skim or whole.

Muenster. Provolone. Swiss.Note: Blends of approved cheeses, e.g., CoJack, are authorized. Requirements. Must conform to FDA standard of identity at 21 CFR Part 133. Must be domestic cheese made from 100% pasteurized milk.

Cheeses that are labeled low, free, reduced, less or light in sodium, fat or cholesterol are allowed. Not Allowed. Cheese foods or spreads.

Imported cheeses. (Dry Beans and Peas) (Via WIC Food Instrument) Types of Mature Legumes Any type of mature dry beans, peas, or lentils in dry-packaged or canned. forms. Examples include but are not limited to black beans, black-eyed peas, garbanzo beans (chickpeas), great northern beans, white beans (navy and pea beans), kidney beans, mature lima beans ('butter beans'), fava and mung beans, pinto beans, soybeans, split peas, lentils and refried beans.

Baked beans are only authorized for participants with limited cooking facilities.Note: 'Canned' refers to processed food items in cans or other shelf-stable containers, (e.g., jars, pouches). Requirements. May not contain added sugars., fats, oils or meat, fruit or vegetables as purchased.

Canned legumes may be regular or lower in sodium.Note: Small amounts of sugar are added to some foods that are naturally sugar-containing during the canning process to prevent stress resulting in membrane rupture (e.g., kidney beans). This small amount of added sugar is minimal and helps to maintain the quality and structure of the food. To encourage greater variety in food choices in the WIC food packages, canned legumes that contain a small amount of sugar for processing purposes, such as plain canned kidney beans, are allowed. Backed beans may have added sugars. Not Allowed. Soups.

Immature varieties of legumes, such as those used in canned green peas, green beans, snap beans, yellow beans, and wax beans. Baked beans with meat (e.g., beans and franks). FRESH AND PROCESSED. (Via Cash-Value Vouchers) Types/Requirements of Fruits and Vegetables Note: States must offer WIC-eligible fresh fruits and vegetables (including white potatoes) AND must allow organic forms of these items; canned, frozen, and/or dried fruits and vegetables are offered at the State agency's option. Fruits. Any variety of fresh (as defined by 21 CFR 101.95) whole or cut fruit without added sugars.

Any variety of canned fruits (must conform to FDA standard of identity as appropriate (21 CFR part 145)); including applesauce, juice pack or water pack without added sugars, fats, oils, or salt (i.e., sodium). The fruit must be listed as the first ingredient.

Any variety of frozen fruits without added sugars, fats, oils, or salt (i.e., sodium). Any type of dried fruits without added sugars, fats, oils, or salt (i.e., sodium). Any variety of fresh (as defined by 21 CFR 101.95) whole or cut vegetable without added sugars, fats, or oils.

Any variety of canned or frozen vegetables without added sugars, fats, or oils. Vegetable must be listed as the first ingredient.

May be regular or lower in sodium. Must conform to FDA standard of identity as appropriate (21 CFR part 155). Any type of dried vegetable without added sugars, fats, oils, or salt (i.e., sodium). Any type of immature beans, peas, or lentils, fresh or in canned forms. Any type of frozen beans (immature or mature). Beans purchased with the cash-value voucher may contain added vegetables and fruits, but may not contain added sugars, fats, oils, or meat as purchased. Canned beans, peas, or lentils may be regular or lower in sodium content.Note: “Processed” refers to frozen, canned, or dried.Note: “Canned” refers to processed food items in cans or other shelf-stable containers (e.g., jars, pouches).Note: Small amounts of sugar are added to some foods that are naturally sugar-containing during the canning process to prevent stress resulting in membrane rupture (i.e.

This small amount of added sugar is minimal and helps to maintain the quality and structure of the food. To encourage greater variety in food choices in the WIC food packages, canned vegetables that contain a small amount of sugar for processing purposes, such as plain canned sweet peas and corn, are allowed. Not Allowed. herbs and spices. creamed vegetables or vegetables with added sauces. mixed vegetables containing noodles, nuts or sauce packets.

vegetable-grain (pasta or rice) mixtures. fruit-nut mixtures. breaded vegetables. fruits and vegetables for purchase on salad bars.

peanuts or other nuts. ornamental and decorative fruits and vegetables such as chili peppers on a string; garlic on a string. gourds; painted pumpkins; fruit baskets and party vegetable trays. decorative blossoms and flowers. foods containing fruits such as blueberry muffins and other baked goods. home-canned and home-preserved fruits and vegetables. Types of Canned.

Fish Canned only:. Light tuna, as defined by FDA in 21 CFR Part 161.190.

Salmon, as defined by FDA in 21 CFR Part 161.170. Sardines. Mackerel (ONLY N.

Atlantic Scoumber scombrus, Chub Pacific Scomber japonicas, or Jack Mackerel) Requirements. May be packed in water or oil. Pack may include bones or skin. May be regular or lower in sodium content.Note: Canned refers to processed food items in cans or other shelf-stable containers, (e.g., jars, pouches).Note: At the State agency's option, flavorings such as lemon or herbs are allowable. Types/Requirements of Infant Fruits and Vegetables. Any variety of single ingredient commercial infant food fruit without added sugars, starches, or salt (e.g., sodium).

Texture may range from strained through diced. The fruit must be listed as the first ingredient. Any variety of single ingredient commercial infant food vegetables without added sugars, starches, or salt (e.g., sodium). Texture may range from strained through diced. The vegetable must be listed as the first ingredient. Combinations of single ingredients (e.g., peas-carrots and apple-banana) are allowed. Not Allowed.

Mixtures with cereal or infant food desserts (e.g., peach cobbler). Types of Infant Formula. Concentrated liquid.

Wic Gave Me A Recipe For Macros

Powdered. Ready-to-feed (RTF) Requirements. Complies with the definition in section 201(z) of the Federal Food, Drug and Cosmetic Act (21 U.S.C. 321(z)) and meets the requirements for an infant formula under section 412 of the Federal Food, Drug Act (21 U.S.C.

350a) and regulations at 21 CFR Parts 106 and 107. Nutritionally complete infant formula not requiring the addition of any ingredients other than water prior to being served in a liquid state. Be designed for enteral digestion via an oral or tube feeding. Provide at least 10 mg iron per liter (at least 1.5 mg iron/100 kilocalories) at standard dilution. Provide at least 67 kilocalories per 100 milliliters (approximately 20 kilocalories per fluid ounce) at standard dilution.

Types of Nutritionals. Concentrated liquid. Powdered. Ready-to-feed (RTF) or ready-to use (RTU) Requirements (Medical documentation required for issuance).

Intended for use as an oral feeding and may not be a conventional food; formulas administered through a nasogastric tube may be substituted. Must serve the purpose of a food, meal or diet (may be nutritionally complete or incomplete) and provide a source of calories and one or more nutrients (may be nutritionally complete or incomplete).

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Not Allowed. Formulas used solely for the purpose of enhancing nutrient intake or managing body weight addressing picky eaters or used for a condition other than a qualifying condition (e.g., vitamin pills, weight control products). Medicines or drugs. Hyperalimentation feedings (nourishment administered through a vein). Enzymes, herbs, or botanicals. Oral rehydration fluids or electrolyte solutions. Flavoring or thickening agents.

Wic Gave Me A Recipe For Mac And Cheese

Feeding utensils or devices (e.g., feeding tubes, bags, pumps) designed to administer a WIC-eligible formula. Sports or breakfast drinks.