Pick-WIC Paper Newsletter

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

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

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

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.

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