White Chicken Chili
In a large slow-cooker, add chicken, garlic, onion, cumin, salt, chili powder and cayenne pepper. Stir to mix the seasonings with the chicken. Add the beans, chicken broth and green chilies. Cook on High for 4-6 hours or low for 8-10 hours. Refrigerate 2 servings for lunch. To serve the remaining 6 servings, spoon into 6 bowls, sprinkle each bowl with 1 tablespoon cilantro and 1 oz cheese.
8 servings total – 6 for dinner and 2 Planned-overs for lunch.
Preheat oven to 425 degrees. Spray 12 muffin cups with cooking spray. In a large bowl combine flour, cornmeal, baking powder, salt and baking soda. In a medium bowl, combine buttermilk, corn, jalapeno and egg. Add the buttermilk mixture to the flour mixture and stir until moist. Spoon batter into the prepared muffin pans, filling three-fourths full. Bake at 425 degrees for 15 to 17 minutes or until lightly browned. Remove from pans, place on a wire rack to cool. Serve 6 muffins warm with the chili and reserve 6 muffins for a Planned-over salad.
Apple and Grape Salad
In a bowl, combine the apples, grapes and raisins. Mix the lemon juice, honey and olive oil in a small cup. Drizzle over the apples and grapes. Place the salad greens in a salad bowl. Top with the apple mixture. Do not stir.
Reminder, do not give honey to children under age 2.
Southwest Cornbread Salad
In a small bowl, mix the black beans, corn and 1/4 cup salsa. In a large glass salad bowl, crumble 3 corn muffins, layer half the bean/corn mixture, half the Romaine lettuce, 1 tomato, half the bell pepper, spread on 2 tablespoons of the salad dressing, half the cheese and 2 green onions. Repeat layers starting with 3 more crumbled corn muffins, bean/corn mixture, Romaine lettuce, tomato, bell pepper, salad dressing, cheese and green onions. Cover and refrigerate at least 2 hours or overnight. Serve with the additional salsa on the side.
Easy Fall Vegetable Soup
In a large stock pot, combine broth, frozen mixed vegetables, tomatoes, beans, sweet potatoes, salt and pepper. Bring to a boil, reduce heat to medium-low, cover and cook for 20 minutes or until potatoes are tender. Top with cilantro or parsley. Serve with the Cornbread Salad, whole wheat crackers and orange wedges
Garlic, onions, Great Northern canned beans, Monterrey Jack low-fat cheese, buttermilk, frozen corn, jalapeno pepper, eggs, apples, grapes, lemon, canned black beans, Romaine lettuce, fresh tomatoes, green onions, bell peppers, green onions, frozen mixed vegetables, canned pinto bean, dried pinto beans, sweet potatoes and oranges are WIC 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.