WIC Recipe Book
Main Dishes -
|
 |
1 cup smoked turkey
8 cups cabbage
½ cup fresh onion, chopped
¼ cup fresh green pepper, chopped
1 teaspoon garlic powder
1 chicken bouillon cube, no-sodium
1 teaspoon lemon pepper
½ cup water
Dice turkey in one-inch cubes. Set aside. Heat water to boiling in a shallow saucepan. Add all ingredients and cook for 30 minutes until cabbage is tender.
2 cups chopped, cooked chicken meat
2 cups fresh chopped broccoli
1/2 cup chopped onion
1/2 cup chopped green bell pepper
1 1/2 cups shredded Cheddar cheese
1/2 cup mayonnaise
2 T. Dijon-style prepared mustard
Salt and pepper to taste
1 T. minced garlic
1 (8 ounce) package refrigerated crescent rolls
In a large bowl, combine the chicken, broccoli, onions, bell pepper, cheese, mayonnaise, mustard, salt, pepper and garlic. Mix all together. Preheat oven to 400 degrees F.
Cover a cookie sheet with aluminum foil. Place a glass upside down in the center of the cookie sheet. Roll out crescent rolls around the base of the glass,with pointy ends away fromt the glass; when you're finished, the arrangement will look like the sun. Spoon some of the chicken mixture onto the thick part of each crescent roll. Fold the pointy end of each roll over the top of the mixtue and tuck in the middle. Remove glass from cookie sheet. Arrangement of rolls will now look like fluted tube cake.
Bake in preheated oven for 25 to 30 minutes, or until rolls are golden brown.
2 chicken thighsInstructions:
8 chicken breasts
2 chicken drumsticks
1 cup skim milkBreading ingredients:
1 cup bread crumbs
1 cup flour
1 teaspoon poultry seasoning
1 tablespoon Mrs. Dash®, original
1 teaspoon lemon pepper
1/2 teaspoon Creole seasoning
Preheat oven to 400 degrees. Remove all outer skin from the chicken pieces. Lightly coat a baking sheet with vegetable spray. Mix all dry breading ingredients into a large sealable plastic bag, Seal and shake well to mix. Place 2-3 chicken pieces at a time in the skim milk to moisten, then place in the bag of dry ingredients. Shake to coat thoroughly. Put breaded chicken on the coated baking sheet. Repeat until all of the chicken pieces are breaded. Lightly spray the chicken with the vegetable spray. Place the baking sheet on the bottom of the oven and bake one hour, turning the pieces every 15 minutes to allow for even browning. Serve hot.
1 pound boneless, skinless chicken breast, cut into 1-inch piecesHeat oven to 425°. Spray jelly roll pan, 15 ½ x 10 ½ x 1 inch, with nonstick cooking spray. Dip chicken pieces into mustard, then roll in cereal until coated. Place in pan. Bake about 10 minutes or until no longer pink in center. 4 servings.
½ cup honey mustard or Italian dressing
4 cups whole-grain Total® cereal Total Corn Flakes cereal, crushed (about 1 ½ cups)
Remove chicken skin to reduce fat content.
3 cups Cheerios® Cereal, finely crushedHeat oven to 350°. Line rectangular pan, 13x9x2 inches, with aluminum foil. Mix cereal, salt and pepper. Dip chicken into milk; roll in cereal mixture until well coated. Place chicken, skin sides up, in pan; drizzle with melted margarine. Bake about 1 hour or until juice is no longer pink when centers of thickest pieces are cut (do not turn chicken). 4 servings.
1 teaspoon salt
½ teaspoon pepper
2 1/2 to 3 pounds broiler-fryer chicken pieces
½ cup evaporated milk
2 tablespoons margarine or butter, melted
Cook and stir onion in oil in medium saucepan 2 to 3 minutes or until tender. Stir in brown sugar; cook 1 minutes, stirring occasionally. Add mango and mustard; stir until well blended. Cook until heated through, stirring occasionally. Remove from heat; cool slightly. Stir in cilantro.2 Tablespoons finely chopped onion
1 Tablespoon vegetable oil
2 Tablespoons firmly packed brown sugar
3/4 cup pureed mangoes
1/2 cup Poupon Honey Mustard
2 Tablespoons chopped cilantro
1 fully cooked boneless ham (6 lb.)
Whole Cloves
Score ham by making shallow cuts across the surface; insert cloves into corners of scores. Place ham in roasting pan. Add 3 Tablespoons water to pan. Bake as directed on ham package, brushing the 1/2 cup of the glaze during last 20 minutes of the baking time. Cook remaining glaze in saucepan over medium heat, thinning glaze to desired sauce consistency with water. Serve as a sauce with the sliced ham.
Nutrition (per serving - 32 servings total)
1 1/2 pounds lean ground beef
2 cups Total® or Cherrios® cereal, crushed
1 small onion, finely chopped (1/4 cup)
1 cup milk
1 tablespoon Worcestershire sauce
1 teaspoon salt
1/2 teaspoon ground mustard
1/4 teaspoon pepper
1/8 teaspoon garlic powder
1 egg
1/2 cup ketchup
Heat oven to 350°. Mix all ingredients except ketchup. Spread mixture in ungreased loaf pan, 9x5x3 inches. Spoon ketchup over top. Bake uncovered 1 to 1 1/4 hours or until no longer pink in center and juice is clear; drain. 6 servings.
(*To crush cereal: Place cereal in plastic bag or between sheets of waxed paper; crush with rolling pink or crush in blender or food processor.)
1 pound lean ground beefMix all ingredients. Shape mixture into 6 patties, each about 3 inches in diameter and ¾ inch thick. Set oven control to broil. Place patties on rack in broiler pan. Broil with tops 3 to 4 inches from heat 3 to 4 minutes on each side until no longer pink in center and juice in clear. 6 servings.
1 tablespoon finely chopped onion
½ cup milk
½ teaspoon salt
¼ teaspoon pepper 1 cup Country (R) Corn Flakes or Total (R) cereal, crushed
|