To make bread crumbs, tear bread into small pieces and spread on a shallow baking pan. Bake in a 250 degree oven for 30 minutes. Crumble the bread into very small pieces or process in a food processor. In a medium bowl, combine drained salmon, mayonnaise, dijon mustard, juice from 1 lemon, green onions, red bell pepper, garlic, salt, ground red pepper and egg, stirring well. Add bread crumbs and mix gently. Shape into 8 (3-inch) patties. Heat 1 T oil in a large skillet on medium heat. Add patties and cook 5 minutes on each side or until lightly browned. Serve with one lemon cut into wedges.
Pasta with Spring Vegetables
Cook pasta according to package directions. Heat oil in a large nonstick skillet on medium-high heat. Add onions, garlic and asparagus or broccoli and sauté 3 minutes. Add zucchini, bell pepper and sauté another 3 minutes or until crisp-tender. Reserve 2 cups of the cooked pasta in the refrigerator. Add the remaining cooked pasta and tomatoes. Stir gently. On top, add the cheese, green onions and basil and serve.
Line a small broiling pan with foil. Place halved nectarines cut side down on the foil. Drizzle 1/2 teaspoon of balsamic vinegar on each half. Sprinkle each half with 1/2 teaspoon brown sugar. Broil 5 minutes until lightly browned, watching carefully so the sugar doesn’t burn. Place the nectarines, cut side up on a serving plate. Top each nectarine with 2 tablespoons vanilla yogurt. Carefully spoon the berries on top and around the nectarines.
Spicy Pasta Salad
In a large salad bowl, combine cooked pasta, beans, tomatoes, onion, poblano pepper, cheese and ham. In a small bowl, combine the oil, vinegar, lemon juice, salt, pepper and oregano. Pour over the salad and stir. Chill in the refrigerator 4 hours or longer. Top with reserved chopped tomatoes.
Serve over washed bite-sized Romaine lettuce with carrot sticks, fresh seasonal fruit and whole wheat toast triangles.
Whole wheat bread, canned salmon, lemon, green onions, bell peppers, garlic, eggs, onions, asparagus, broccoli, zucchini, yellow squash, tomatoes, low-fat Mozzarella cheese, nectarines, frozen berries, canned black beans, peppers, low-fat Monterrey Jack cheese, Romaine lettuce, carrots and fresh fruit areWIC Approved Foods.
County Telephone Operator 817-884-1111
Tarrant County provides the information contained in this web site as a public service. Every effort is made to ensure that information provided is correct. However, in any case where legal reliance on information contained in these pages is required, the official records of Tarrant County should be consulted. Tarrant County is not responsible for the content of, nor endorses any site which has a link from the Tarrant County web site.
This site is best experienced with supported browsers: Internet Explorer 9 and above, Google Chrome, Mozilla Firefox, or Apple Safari. If you use an older or unsupported browser, you might notice that some features do not function properly. Click the browser name above to learn more about the recommended browsers.