Tuesday, March 30, 2010

Peanut Butter Smoothie

Money Saving Mom has a smoothie recipe that is real good. It uses all WIC ingredients and is easy to prepare. My kids love them and it is high in protein.

Peanut Butter Smoothie
3/4 - 1 Cup Frozen Bananas, Sliced*
1 Cup Milk*
1 Tab. Peanut Butter*

Blend in the blender until smooth. The above makes about 13-15 oz.

Orange Banana Julius / Smoothies

My husband and I love to make smoothies. Once you get a basic recipe, you can make any kind of smoothie you want.

Orange Banana Julius
1 Cup Water
1 Cup Milk*
1 Cup Orange Juice*
1/4 Cup sugar
3 tsp vanilla
1 frozen banana, sliced*

Add ingredients to blender. Blend until smooth.

Tip- You can make this with any juice you desire. When adding fruit, you can add any fruits that sound good to you, bananas, strawberries, blueberries, raspberries. The trick is to make sure they are frozen. These are used in place of ice, and give you the smoothie texture and taste much better.

Overnight Breakfast Casserole

A good, healthy, hearty breakfast that uses mostly WIC ingredients. Make this overnight and bake in the morning. This lasted my family of 2 adults and 2 small children and an extra teen two breakfasts.

Overnight Breakfast Casserole
6 slices bread, cubed*
1 pound sausage, cooked, drained
1/4 C Green pepper, cooked* (optional) tip...frozen works great
1/4 C Onion, cooked* (optional)
4 ounces fresh mushrooms*
1 C. Cheddar cheese, grated*
2 C. Milk*
6 Eggs*
1 tsp. salt
1/4 tsp. pepper

Layer in order the bread, sausage, green pepper, onions, mushrooms, and cheese in a 9x13 casserole dish. Beat together milk, eggs, salt and pepper. Pour over layered ingredients in pan. cover with foil. Refrigerate overnight. Bake, uncovered at 350 degrees for 35-45 minutes, or when knife inserted in casserole comes out clean. (not wet)

Monday, March 22, 2010

Edit for Baby Banana Oatmeal Muffins

Just a note to my readers that I made an error in the muffins recipe. It is changed now, but I omitted the baking powder in the original recipe, and put the wrong amount of salt.. Please take note before making.

My apologies to anyone who may have used this recipe prior and not had them turn out right...

Friday, March 12, 2010

Cheese Pizza

A quick and easy lunch to prepare for you kids. Or to have your kids help prepare. You can add sausage, or pepperoni if you want, but it makes the pizza cost more. I like to cook up a batch of ground sausage and save a little back for pizza. To make it almost 100% WIC food items you can dice a tomato and cook it, then stick it in the food processor with a little olive oil for the pizza sauce.


Corn Tortillas*
Cheese, shredded*
Pizza sauce
onions, mushrooms, peppers* (optional)
Sausage, or pepperoni (optional)
Italian seasoning (optional)

Place tortillas on cookie sheet. Spread Pizza sauce, then meat, veggies if desired. Top with cheese. Sprinkle a little Italian Seasoning on top. Bake 400% approx 10 minutes, or until cheese melts and slightly brown.

Thursday, March 11, 2010

Split Pea Soup

I was recommended this recipe for my blog. I have yet to try it, but almost all the ingredients are WIC foods.

Split Pea Soup
1 lb dry green split peas*
1 2.5 oz jar chicken & broth/gravy baby food*
some ham, diced
1 small onion, chopped*
1 clove garlic, chopped*
Three 4 oz jars baby food carrots*
6 cups water
salt & pepper to taste

Sort & rinse peas. Combine all ingredients in a large pot. Bring to a boil, then reduce heat, cover, and simmer until the peas turn to mush. Serves ~6 people.

Wednesday, March 10, 2010

Easy Peanut Butter Cookies

My three year old helped me make cookies yesterday. He did almost all of it. These peanut butter cookies are made with three ingredients, making them cheap and easy. I got the recipe from Hillbilly Housewife. I love her site, as you will probably see. So many cheap and easy and tasty recipe's.

Easy Peanut Butter Cookies

1 Cup Peanut Butter*
1 Cup Sugar
1 Egg*

Mix ingredients together. Take small scoops and place on ungreased pan. With fork press down slightly. Sprinkle with a little sugar. Bake 350 degrees for 10 minutes.

Wednesday, March 3, 2010

Eggs in a Basket


My grandpa made these for me a lot as a child. Now I make them for my kids.

Eggs in a Basket

1 slice bread*
1 egg*
salt and pepper, optional

Butter the bread on both sides. Taking a glass, biscuit cutter, or a knife, cut a hole in the middle of the bread. Place bread on greased medium skillet. Drop egg in the hole. Salt and pepper to taste. Make sure it's well greased in the hole, or you will end up sticking. Turn and brown other side. Serve.

Option: For my young kids, I scramble the egg before placing in the hole. This just makes sure the middle gets done for them.

French Toast with Homemade Syrup


This is a true comfort meal for me. My grandpa made homemade syrup for us when we would come over. He got the recipe from his mom.

French Toast

2-3 eggs*

I never measure with french toast. I take 2 or 3 eggs and beat them. Then I add the milk until you get a consistency you like, and mix well. Pour into a pie plate. Dip bread slices into egg/milk mixture coating both sides. Cook on med-med high skillet.

Homemade Syrup

1 Cup white sugar
1 Tab Butter
1-2 Tab Flour
1 Cup Milk*
1 teas. vanilla

Mix sugar and flour together in med size pan. Add all but vanilla. Bring to a boil on low heat stirring constantly and cook until thickened. Add vanilla. Serve over french toast.

Corn Chowder


This was the first time making corn chowder, and it was really good. I got the recipe from Hillbilly Housewife. The main ingredients in this chowder are WIC foods, making a great meal for your family.

Corn Chowder
  • 2 tablespoons margarine
  • 1 onion, small, minced*
  • 1/2 cup celery, minced*
  • 1 tablespoon flour, all-purpose
  • 2 1/4 cups milk, skim*
  • 2 8-10 ounce bags frozen corn*
  • 1/4 teaspoon salt
  • 1/4 teaspoon white pepper, ground
  • 1/8 teaspoon thyme, ground
  • Paprika

Melt margarine in a heavy 2 quart saucepan over medium heat. Add the onion and celery and saute 5 minutes or until tender. Stir in the flour and cook it for 1 minute. Be sure to stir the mixture the whole time or the flour will burn.

Slowly add the milk and keep stirring until the mixture is thick and bubbly. Add the corn, salt, pepper and thyme and simmer the soup for 20 minutes.

Just before serving, puree half the soup in blender or food processor. Or you can use your whisk to mash some of it up right in the pot. Return the mixture to saucepan and mix with remaining soup. Sprinkle some paprika in each bowl of soup when you serve it.