Southwestern Stir-Fry Pockets
Heat oil in a large skillet on medium high heat. Add bell peppers, onion, zucchini, and mushrooms. Stir-fry 3 or 4 minutes or until crisp-tender, stirring constantly. Add the black beans and salsa to heat (about 2 minutes). Spoon into the pocket bread. Top with a lettuce leaf around the edges. Serve with additional salsa on top if desired.
Use planned left-over vegetable/bean mixture in whole wheat tortillas for lunch the next day.
Fruited Green Salad
In a large bowl, toss together the lettuce and red onion. Gently add the peaches and salad dressing and toss lightly.
4 servings- approximately 1 cup each
For a lighter dinner, prepare extra salad, omitting the fruit and adding 1 lb. cooked chicken, cut into strips and 2 carrots, peeled and sliced. Serve with open-faced melted (reduced fat cheese) sandwiches on whole wheat bread topped with a tomato slice.
Tomatoes, onions, bell peppers, zucchini, peaches, strawberries, oranges, carrots and Romaine lettuce are WIC Approved foods.
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