Pick-WIC Paper Newsletter

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January/February 2023 Pick-WIC Newsletter

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RECIPES

PEANUT BUTTER BANANA BREAD

PEANUT BUTTER ENERGY BALLS

PEANUT BUTTER PIZZA

PEANUT BUTTER POPOVERS

EASY PEANUT NOODLES

WHY BREASTFEED?

"I chose to breastfeed because of all the benefits for my baby. I wanted to pass on the antibodies to him, and breastmilk allows me to do that."

 

- WIC Breastfeeding Mom from Valley City

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PEANUT BUTTER BANANA BREAD

INGREDIENTS

  • ½ cup butter, softened
  • 1 cup white sugar
  • 2 eggs
  • ½ cup peanut butter
  • 2 bananas, mashed
  • 2 cups all-purpose flour
  • 1 teaspoon baking soda
     

DIRECTIONS

  1. Wash hands with soap and water.
  2. Heat oven to 325 degrees. Spray a 5x9 inch loaf pan with nonstick cooking spray.
  3. In a large mixing bowl, cream together butter and sugar. Add eggs; beat well. Stir in peanut butter, bananas, flour and baking soda until blended. 
  4. Pour into pan. Bake for 70 minutes or until a toothpick inserted into center of the loaf comes out clean. Remove bread from pan and set on a wire rack to cool.
     

NUTRITION NOTE

This recipe makes 12 servings. Each serving has 290 calories, 14 grams of fat, 6 grams of protein, 38 grams of carbohydrates and 220 milligrams of sodium.

Recipe Source: Utah WIC

PEANUT BUTTER ENERGY BALLS

INGREDIENTS

  • 1¾ cups quick cook oats or crispy rice cereal
  • ¾ cup peanut butter
  • ⅓ cup maple syrup or honey*
  • 1 teaspoon vanilla extract (optional)
  • Dash of salt
  • ½ cup mini chocolate chips or diced raisins (optional)
     

DIRECTIONS

  1. Wash hands with soap and water.
  2. In a medium bowl, add oats/cereal, peanut butter and maple syrup/honey. Add vanilla extract and salt. Combine until smooth. Add chocolate chips/raisins and mix in.
  3. Cover and chill in refrigerator for 30 minutes. Take out and roll dough into 1-inch balls. Store in the refrigerator or freezer.

Note: Infants younger than 12 months should avoid all sources of honey.
 

NUTRITION NOTE

This recipe makes 12 servings. Each serving (without optional ingredients) has 170 calories, 9 grams of fat, 5 grams of protein, 19 grams of carbohydrates and 95 milligrams of sodium.

Recipe Source: wichealth Health eKitchen

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FOOD JOKES

Peanut Butter

There is a rumor going around about peanut butter. I don't want to spread it though.

REFER TO WIC

Let friends and family know about WIC.

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PEANUT BUTTER PIZZA

INGREDIENTS

  • 1-2 tablespoons creamy peanut butter
  • 1 English muffin or slice of whole wheat bread
  • ½ banana, sliced
  • Optional toppings: diced dried fruit, pineapple chunks, sliced almonds, mini chocolate chips, etc.
  • ¼ cup shredded mozzarella cheese (optional)
     

DIRECTIONS

  1. Wash hands with soap and water.
  2. Toast English muffin/bread in a toaster. Spread with peanut butter and top with bananas and other toppings as desired.
  3. If topping with cheese, place muffin/bread on a microwave-safe plate and place in microwave to melt cheese, starting at 15 seconds. Let stand for 2 minutes before serving.
     

NUTRITION NOTE

This recipe makes 1 pizza. Each pizza (with 1 tablespoon peanut butter and no optional ingredients) has 220 calories, 9 grams of fat, 8 grams of protein, 29 grams of carbohydrates and 200 milligrams of sodium.

Recipe Source: South Dakota WIC Recipe Cookbook

PEANUT BUTTER POPOVERS

INGREDIENTS

  • 1 can (10-count) refrigerated biscuits
  • 10 teaspoons peanut butter
  • 10 teaspoons jelly or jam



     

DIRECTIONS

  1. Wash hands with soap and water.
  2. Heat oven to 425 degrees.
  3. Spread each biscuit with your fingers to make a larger circle. Put one teaspoon each of peanut butter and jelly/jam on each biscuit.
  4. Fold each biscuit over and pinch edges together tightly to seal in filling.
  5. Place biscuits on a baking sheet and bake for 10-12 minutes.
     

NUTRITION NOTE

This recipe makes 10 biscuits. Each biscuit has 180 calories, 4.5 grams of fat, 5 grams of protein, 32 grams of carbohydrates and 570 milligrams of sodium.

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EASY PEANUT NOODLES

INGREDIENTS

  • 12 ounces uncooked whole wheat spaghetti
  • 4 cups cooked vegetables such as chopped broccoli or Asian medley
  • ¼ cup peanut butter
  • ¼ cup water
  • ¼ cup low-sodium soy sauce
  • 2 tablespoons canola oil
  • Juice of 1 lime
  • 2-3 garlic cloves, minced

DIRECTIONS

  1. Wash hands with soap and water.
  2. Prepare pasta according to package directions. Drain after cooking. Set aside with cooked vegetables.
  3. In a large bowl, combine remaining ingredients. Whisk well until smooth.
  4. Add cooked pasta and vegetables to sauce. Toss to combine. 
     

NUTRITION NOTE

This recipe makes 6 servings. Each serving has 324 calories, 11 grams of fat, 14 grams of protein, 48 grams of carbohydrates and 430 milligrams of sodium.

Recipe Source: Massachusetts WIC Program

WIC TIP

Peanut butter is a good source of protein, minerals and vitamins such as folate. It can be eaten in place of meat for meals or added to snacks to keep your child full longer. Introducing peanut foods to your infant (around 6 months) can help prevent peanut allergies. Ask your WIC nutritionist or health care provider for more information.

 

TAKE A SCREEN BREAK!

Rainbow Game – Find things in your home that are different colors of the rainbow. Have your child go to each item, jog in place for a count of 10, then go to the next item.