Omelettes

EGGS!!!!  I currently have four dozen eggs in my fridge, and I need to use them in a hurry…

Solution: Omelettes.  They are delicious, filling, full of protein, and use a ton of eggs!  Also, depending on what you put in them, they can be nearly free to make using all WIC foods.

What you’ll need:

For one omelette:

  • 3-4 eggs
  • 1/3 c milk
  • 1/2 tsp garlic powder
  • 1/2 tsp onion powder
  • dash of salt & pepper

Filling (really anything you want, but here are some ideas):

  • Onion
  • Bell pepper
  • Hot pepper
  • Broccoli
  • Tomato
  • Mushroom
  • Pineapple
  • Ham
  • Sausage
  • Bacon
  • Sour cream
  • Salsa
  • Cheese of any (or many) kind(s)

What you’ll do:

  1. Crack eggs into a medium-sized mixing bowl and mix well with a fork or whisk.
  2. Add milk and spices and mix until incorporated.
  3. Pour egg mixture into a medium-sized non-stick skillet over medium heat.
  4. (Now don’t yell at me, but I have tried many methods, and this is the one that works for me every time.)  Don’t worry about stirring the eggs or really touching them at all.  When the edges start to set, cover the skillet (either with its own cover or a pot lid that covers the skillet.)  Check on the eggs periodically.  I think it usually takes about five minutes for mine to completely set, but as I said, check every minute or so.
  5. When your eggs are done (no longer any runny spots) add your filling to one half of the circle.
  6. Carefully fold the unfilled half over the filling and let cook for a few minutes, or until the cheese has melted.
  7. Transfer to a plate.  If you wish, serve with sour cream.  (If you’re into that kind of thing…)

I think it’s safe to say that my husband and I would eat omelettes everyday, but I’d be kidding myself if I thought I would always have a clean skillet…

And just to illustrate our… ahem… slight differences in taste, my favorite fillings are cheddar, ham, and pineapple, while his are cheddar, feta, bacon, onion, and jalapenos topped with sour cream.

Peanut Butter and…

WIC provides peanut butter.  When I get my peanut butter, I try to be mindful of the sodium content.  Now, I am by no means a health nut, but if there are two products that taste the same and cost the same (um… free) I will opt for the healthier of the two.  I usually get creamy Natural JIF because it has lower sodium than the others, and my husband (who is the pickier eater of the two of us) thinks it tastes just like regular peanut butter.

So make use of that peanut butter*!

  • Slap some on some wheat bread (also a WIC item) with jelly, banana, honey, butter (oooooh, healthy…) or whatever else, and you’ve got yourself a sandwich, my friend.
  • Cut up an apple (also WIC approved) and dip away!
  • Spread on celery and dot with raisins (ants on a log style).  [Better for older kids and adults who don’t choke easily…]
  • Spread on graham crackers or toast.
  • And as we all know, peanut butter is kind of awesome in desserts of all persuasions.😉

WARNING – *As fantastic as peanut butter is, please be mindful when feeding to children.  It can be a choking hazard and allergen, so I would recommend supervision during consumption.

Cereal and Milk

I know this is a total no-brainer, but sometimes I need to be reminded that I ALWAYS have cereal and milk.  And the breakfast cereal you can get through WIC is actually pretty good for you, too.  Cereal is great for any light meal (or a substantial snack.)  Also, it’s completely free with WIC, so… bonus.

My daughter loves Quaker Oatmeal Squares, my husband likes Life, and I love Kix.🙂

I don’t think a recipe is necessary – it’s pretty self-explanatory…

Here is a list of all the cereals covered by IL WIC:

Store brands:

  • Bran flakes
  • Shredded Wheat
  • Toasted Oats

National brands:

  • Cheerios (plain & multi-grain)
  • Kix (plain or honey)
  • Chex (rice or corn)
  • Whole Grain Total
  • Complete Bran Flakes (wheat)
  • Corn Flakes
  • Rice Krispies
  • Grapenuts
  • Grapenut Flakes
  • Quaker Oatmeal Squares (brown sugar or cinnamon)
  • Life (plain)
  • Original Malt-o-Meal
  • Cream of Wheat (whole grain)
  • Malt-o-Meal Mini-Spooners (all flavors)

Many of these cereals are great for snack mixes or for use in baking, too!

Crunchy BBQ Chickpeas

Rachael Ray Magazine (Nov 2011)

I’ve gotta say – I’m pretty excited to try this recipe.  I’m kinda stumped when it comes to using any beans other than kidney beans, and I think this would be a really neat snack.  (Adults with really young kids might want to keep these to themselves [potential allergies and choking hazard]).

What you’ll need:

  • 15 oz can chickpeas, rinsed and well dried
  • 1 tbsp olive oil
  • 1 tbsp barbecue rub (I imagine you can use any type of concentrated spice rub.  I’d like to use ranch dressing powder!)

What you’ll do:

  1. Mix chickpeas with oil and spice.
  2. Spread onto baking sheet and roast at 400 degrees for 18 minutes, then stir.
  3. Continue cooking until crunchy (approximately another 18 minutes.)

If you make these before me, let me know how they turn out! :o)

 

Stuffed Apples

Adapted for 4 from Rachael Ray Magazine (Nov 2011)

What you’ll need:

  • 4 apples, peeled
  • 4 tbsp butter
  • 4 tbsp rolled oats
  • 4 tbsp brown sugar
  • 4 tsp flour
  • 1/2 tsp salt
  • 2 tsp ground cinnamon
  • 1/2 cup apple juice
  • 2 tsp granulated sugar

What you’ll do:

  1. Cut a “pin-pong ball sized” hole in the stem end of each apple.
  2. Mix butter, rolled oats, brown sugar, flour, salt, and cinnamon together with fork and stuff 1/4 of the mixture into each apple.
  3. Place apples in microwavable bowl with apple juice and sprinkle with additional cinnamon and sugar (if desired).
  4. Microwave on high until soft and bubbling – 5-7 minutes.

Serve with ice cream if desired!

Applesauce

Unsweetened and no sugar added applesauce is WIC approved; however, if you decide to take advantage of the beautiful fall weather by taking the family apple picking, and come home with WAY more apples than you planned, here is a super simple and delicious recipe for homemade applesauce!🙂

Here’s what you’ll need:

  • 8 medium-sized apples (I used Fuji)
  • 1/2 cup water
  • 1/4 cup lemon juice

Here’s what you do:

  1. Peel, core, quarter, and roughly chop apples.
  2. Combine water, lemon juice, and apples in a large sauce pan.
  3. Bring to a boil, stir, then reduce heat, cover, and simmer for 20-30 minutes.
  4. Remove cover and cook for five more minutes, stirring occasionally.
  5. Turn off heat and carefully mash softened apples to desired consistency with the back of a large spoon or potato masher.

Eight down, thirty to go!😀

Cheddar Beef Tortilla Pie

Here’s a great recipe from the people at Cabot (only the best cheese EVER.)  Sorry, I’m from New England, and a bit biased.🙂

This recipe uses canned beans, cheese, corn tortillas, and vegetables.

Here’s what you’ll need:

  • 1 tsp olive oil
  • 1 small onion, chopped
  • 4 garlic cloves, minced
  • 1 tbsp cumin
  • 1  1/2 tsp chili powder
  • 1  1/4 lbs lean ground beef
  • 1  15oz can red kidney beans, rinsed and drained
  • 1  16oz can diced tomatoes with juice
  • 1/2 cup mild salsa
  • 6 corn tortillas, cut into wedges
  • 1 cup grated cheddar cheese

Here’s what you do:

  1. Place oven rack on lower-middle position.  Preheat to 350.
  2. Heat oil in large, non-stick skilled over medium-high heat.  Add onion and garlic, and saute until soft (approximately 5 minutes).
  3. Add cumin and chili powder and saute until fragrant (about 1 minute).
  4. Add ground beef.  Break up and cook until no longer pink.
  5. Push meat mixture to the side and carefully drain fat to the opposite side.  Remove fat from the pan with a spoon and discard.
  6. Stir in beans, tomatoes with juice, and salsa.  Simmer until slightly thickened (approximately 6 minutes).
  7. Spread half the beef mixture in a 9-inch, deep-dish pie plate.  Arrange half of the tortilla wedges over the mixture, and sprinkle with half the cheese.  Repeat layers.
  8. Bake until cheese melts and pie is heated through (approximately 30 minutes).
  9. Let cool 5 minutes before serving with shredded cheese and sour cream.
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