The Flavors of Fall: Delicious Roasted Pumpkin

Here’s a simple and delicious recipe for roasted pumpkins that brings out all the flavor of fall. These roasted pumpkins make a great side dish or a tasty snack. You can also use them in salads, soups, or as part of a festive fall platter.

Don’t forget to save the pumpkin seeds to roast for a snack or to use to top your favorite salad.

ROASTED PUMPKINS

2-4 mini pumpkins or 1 larger pumpkin

2 tablespoons olive oil

1 teaspoon salt

1/2 teaspoon black pepper

1 teaspoon garlic powder (optional)

1 teaspoon dried herbs (like thyme, rosemary, or sage; optional)

Optional toppings: grated Parmesan cheese, balsamic glaze, or chopped fresh herbs

Preheat your oven to 400 degrees. Wash the mini pumpkins and cut them in half from top to bottom. Scoop out the seeds and any stringy insides using a spoon. Then cut them into slices for easier roasting. Drizzle with olive oil and sprinkle with salt, pepper, garlic powder, and dried herbs if using. Rub the seasonings into the flesh of the pumpkins to ensure they’re evenly coated.

Roast in the preheated oven for about 25-30 minutes, or until the flesh is tender and lightly browned. You can check for doneness by piercing with a fork; it should slide in easily. Once cooled, You can now remove the skin from the outside.

Optionally, sprinkle with grated Parmesan cheese, drizzle with balsamic glaze, or garnish with fresh herbs before serving.

These roasted mini pumpkins make a great side dish or a tasty snack. You can also use them in salads, soups, or as part of a festive fall platter.

By |2024-10-07T08:38:54-05:00October 7th, 2024|Categories: Meal Planning, Recipes, WIC Food, WIC Grocery Shopping, WIC Nutrition|0 Comments
Read More

Roast Homemade Pumpkin Seeds From Fresh Pumpkins

It’s the season. You got your pumpkin, and you have decided you don’t want it to be used for cute seasonal decoration. 

One popular way to enjoy pumpkin is to roast the seeds. Be sure to save the rest of the pumpkin for another delicious recipe. 

Here is a basic recipe to get you started. 

Easy Roasted Pumpkin Seeds

Seeds from pumpkin

1 tablespoon of olive oil or melted butter

Salt to taste

Seasonings of your choice (garlic powder, paprika or even cinnamon)

Preheat oven to 350 degrees.

Scoop the seeds from your pumpkin by cutting off the top and reaching in to grab them. Separate the seeds from the pulp. Rinse seeds in  colander under cold water and remove any remaining pumpkin pulp.

Arrange the seeds in single layer on a cookie sheet. Bake the seeds in the preheated oven for about 20-30 minutes, stirring occasionally, until the seeds are golden brown and crispy. Remove from the oven and let them cool. Taste and adjust seasoning if necessary.

Sprinkle on a salad or enjoy as a snack. 

By |2024-11-07T19:15:59-05:00October 1st, 2024|Categories: Recipes, WIC Food, WIC Grocery Shopping, WIC Nutrition|Tags: , , , , |0 Comments
Read More

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.

By |2024-05-15T07:35:02-05:00May 15th, 2024|Categories: Recipes, Uncategorized, WIC Food, WIC Food, WIC Grocery Shopping, WIC Nutrition|0 Comments
Read More

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

By |2024-05-10T15:12:36-05:00May 9th, 2024|Categories: Meal Planning, Recipes, WIC Food, WIC Food|Tags: , , , , , , , |0 Comments
Read More

Easy Family Dinner Featuring WIC Foods

Ingredients:

1 cup diced onion

2 tbsp minced garlic

1 tomato, diced

2 celery stalks, diced

1 jalapeno, diced

½ cup diced bell pepper of any color

1 ½ cups of rice

1 can kidney beans

3 tbsp+ hot sauce (Louisiana, Tabasco, or your favorite hot sauce)

2 tbsp Soy Sauce

Salt & Pepper, Paprika, Red Pepper Flakes, Garlic Powder

Cook the rice according to package instructions. Heat oil in a large skillet then add onions. Allow to cook for about 5 minutes then add in garlic, tomato, and celery then stir together and cook for a few minutes. Add in jalapeno and bell pepper then stir together. Cook until all vegetables are tender. Add in the cooked rice and kidney beans, stir and cook for about 5 minutes. Add in the seasonings and sauces, then cook for about 5 more minutes to allow the flavors to soak in. Serve and enjoy!

By |2024-04-05T09:07:02-05:00March 24th, 2024|Categories: Meal Planning, Recipes, WIC Food, WIC Grocery Shopping, WIC Nutrition|Tags: , , |0 Comments
Read More

Celebrate St. Patrick’s Day With Colcannon Mashed Potatoes

Serve up a bowl of good luck with this Colcannon Mashed Potato recipe.  This St. Patrick’s Day favorite features WIC-approved vegetables like potatoes, cabbage and milk.  It’s sure to be a hit with your family this St. Patrick’s Day and all year long.

COLCANNON MASHED POTATOES

3 large russet potatoes, cut into chunks

7 tbsp butter

⅓ head of cabbage, shredded

2 tbsp garlic, minced

4 stalks of green onion, sliced

1 cup milk

Salt, pepper, garlic powder – to taste

Cut 3 large russet potatoes into chunks and add to a large pot of water with salt. Boil until fork tender then strain the potatoes in a colander. In the same large pot, add about 4 tbsp of butter and melt. Add in shredded cabbage, green onion, and garlic then stir. Cook until the cabbage is wilted, about 10 minutes. Add in the potato chunks, mash with a fork, and stir. Add in the milk ½ cup at a time, along with 2 more tbsp of butter, and stir thoroughly. Add in salt, pepper, and garlic powder to taste. Top with a slice of butter and enjoy!

By |2024-04-05T09:07:19-05:00March 7th, 2024|Categories: Meal Planning, Recipes, WIC Food, WIC Grocery Shopping, WIC Nutrition|Tags: , , , , , |0 Comments
Read More

New Arrival Alert: Oak Farms Milk Now In Stores

JC Food Mart is Now Carrying Oak Farms Milk

Attention WIC Moms: Exciting News – Oak Farms Milk is Now Available at JC Food Mart stores for you and your little ones! 

Oak Farms Milk has arrived at our store, offering a nutritious and wholesome choice. Whether you’re pouring it over cereal or enjoying a glass by itself, you will love the taste of Oak Farms Milk.

To celebrate, here’s a fun recipe featuring milk for a nutritious breakfast treat:

OVERNIGHT OATS

1/2 cup rolled oats

1/2 cup milk

1/2 cup regular yogurt (plain or flavored)

1 tablespoon maple syrup (optional, for added sweetness)

1/2 teaspoon vanilla extract

Fresh or frozen fruit (e.g., berries, sliced banana, diced apple, or any fruit you like)

Nuts or seeds for topping (e.g., almonds, chia seeds, or walnuts)

A pinch of salt

In a mason jar or airtight container, combine the rolled oats, milk, regular yogurt, honey or maple syrup (if using), vanilla extract, and a pinch of salt. Stir well to mix all the ingredients together.

Add your choice of fresh or frozen fruit to the mixture. Berries, banana slices, and diced apples are popular options, but you can use any fruit your child enjoys.

Seal the container with a lid and shake it or stir to ensure all the ingredients are well combined.

Refrigerate the container overnight or for at least 4-6 hours. This allows the oats to absorb the liquid and become creamy.

In the morning, give the overnight oats a good stir to redistribute the ingredients. If the mixture is too thick, you can add a little more milk to achieve your desired consistency.

Top your overnight oats with your choice of nuts or seeds for added crunch and nutrition. Chia seeds, sliced almonds, or walnuts work well. Serve the overnight oats cold, right from the fridge. Enjoy a nutritious and delicious breakfast!

Visit a JC Food Mart store today to pick up your WIC-approved milk and other foods.

By |2024-01-16T08:01:17-05:00January 16th, 2024|Categories: JC Food Mart, WIC Food, WIC Grocery Shopping, WIC Nutrition|Tags: , |0 Comments
Read More

Black Bean Brownies

Craving something sweet? Whip up a batch of tasty black bean brownies using WIC-approved ingredients like black beans and peanut butter! Trust us, you won’t even notice the difference!

BLACK BEAN BROWNIES
3 eggs
3 tbsp oil (vegetable, olive, or avocado)
1 tsp vanilla extract
½ cup peanut butter
½ cup packed brown sugar
⅓ cup cocoa powder
1 can of black beans (15oz)
Optional:
½ cup chocolate chips for topping
Preheat oven to 350 degrees F.
Coat a 9×9 inch baking pan with oil or non-stick cooking spray. Drain and rinse the black beans. Add all ingredients aside from toppings into a blender and blend until the ingredients look well mixed. Pour into the greased baking pan and cook for 25-30 minutes. Allow the brownies to cool before cutting into pieces and serving. Enjoy!

By |2024-01-09T20:53:12-05:00January 9th, 2024|Categories: Meal Planning, Recipes, WIC Food, WIC Grocery Shopping, WIC Nutrition|Tags: , , , |0 Comments
Read More

Breakfast Casserole Featuring WIC Foods Is Perfect For Christmas Brunch

You’re in for a treat with this easy and delicious breakfast casserole using WIC-approved foods like eggs, milk, and potatoes!

BREAKFAST CASSEROLE

20 oz shredded hash browns, thawed (or you can shred fresh potatoes)

1 lb breakfast sausage, cooked and drained

1 ¼ cup diced mix of onions and bell peppers

2 ½ cups shredded cheese

8 eggs

1 ⅓ cup milk

Salt, pepper, garlic powder, and paprika to taste

Heat a large skillet over medium high heat and brown the sausage, breaking it up into small pieces, until no pink remains. Drain excess fat in a strainer.

Preheat the oven to 350 degrees and grease a 9×13 inch pan with oil or butter.

Add the hashbrowns, cooked sausage, diced onion and bell pepper mix, and 2 cups of cheese. Mix the ingredients together and spread them out evenly.

Crack the eggs into a large bowl, then add the milk and seasonings. Mix until well blended. 

Pour the egg mixture over the ingredients in the pan and sprinkle the remaining ½ cup of cheese on top. Bake uncovered for 1 hour. 

By |2024-04-05T09:31:10-05:00December 11th, 2023|Categories: Meal Planning, Recipes, WIC Food, WIC Grocery Shopping|Tags: , , , , , , , , |0 Comments
Read More

Thanksgiving Stuffing

 

Impress your Thanksgiving guests with this delicious stuffing recipe, where every bite is a grateful celebration of savory goodness.

STUFFING

1 loaf of bread*, cut into ½ inch cubes  

½ onion, diced (about 1 cup)

3-4 stalks celery, finely diced (about 1 ½ cups)

1 medium carrot, grated

½ lb ground sausage (I use Turkey sausage)

¾ cup unsalted butter

⅓ cup fresh parsley, finely minced

3 tsp fresh sage, finely minced

2 cups chicken broth*

Salt, Pepper, and Garlic Powder, to taste

NOTES: 

Bread: For best results, use a heavier bread like wheat bread, cornbread or sourdough, not a light and airy sandwich bread like Wonderbread.

Make ahead instructions: Prepare the stuffing 1 day in advance to give the flavors time to soak in. To make ahead of time, prepare as directed but don’t bake it. Store in a covered casserole dish in the fridge. Before your Thanksgiving meal, remove the stuffing from the fridge and allow it to sit on the counter for 30 minutes to bring to room temperature, then follow the baking instructions. 

Vegetarian/Vegan: To make this vegetarian, leave out the sausage. To make this recipe vegan, use oil instead of butter and use vegetable broth instead of chicken broth. 

Cut the bread into cubes using a sharp serrated knife. Try not to smash the bread too much as you’re cutting. Spread the bread cubes out onto a baking sheet to dry out for at least 24 hours, OR set your oven to 200 degrees F and cook for 2 hours to dry, tossing them occasionally.

Finely dice the onion and celery, grate the carrot, and mince the parsley and sage.

Brown the sausage and break it into small pieces as it cooks. Drain the sausage well and use a paper towel to soak up excess grease. 

Melt the butter in a pan on medium heat and add the onions and celery. Cook for about 5 minutes, stirring occasionally. Add in the carrots and cook for 3 more minutes. Add in the sage and gently stir in, cook until the sage is starting to wilt and release its flavors. 

Add the dried bread cubes into a mixing bowl, sprinkle in the parsley, add the cooked sausage, and gently mix together. Pour the veggies with butter over the dried bread cubes and sausage and gently mix again to combine. 

Slowly add in the chicken broth. Start with 1 cup and slowly pour small amounts of broth as you stir gently. It is important not to pour all of the broth in at once, as it will make soggy spots in the bread. You want to make sure the bread is slightly moist, but not overly wet. Add in your seasonings at this time as you’re stirring.

Pour the stuffing into a greased casserole dish and cover with tin foil.

Bake at 350 degrees F for 30 minutes, then uncover and bake an additional 15 minutes. Enjoy your Thanksgiving stuffing!

By |2023-12-11T21:19:50-05:00November 21st, 2023|Categories: Meal Planning, Recipes, WIC Food, WIC Grocery Shopping|Tags: , , , , |0 Comments
Read More
Go to Top