Place all ingredients in slow cooker; stir. Cover and cook on high for 3 hours.
Yields 6-8 cups to use in Vegetable Hopping John and Red Beans and Rice.
Heat vegetable oil in a large skillet. Add onion and garlic; sauté until tender. Stir in corn, carrots and celery; sauté until vegetables are tender, about 6-8 minutes. Stir in rice, black-eyed peas, and tomato. Reduce heat; cover and simmer until thoroughly heated, stirring occasionally. Stir in marjoram and parsley.
In a small bowl, whisk together the first 5 ingredients to make dressing. In a large bowl, combine lettuce, apples and pear. Drizzle with dressing; toss gently to coat. Sprinkle with cheese. Serve immediately.
Cut sausage into 1/2 inch patties. In a skillet, brown until cooked through, about 10 minutes. Add bell pepper, onion, and garlic; sauté until tender. Add beans; cook, stirring occasionally, until heated through. Serve over hot rice with a glass of low-fat milk.
Preheat broiler. Place grapefruit halves fruit side up on a baking sheet. With a paring knife, cut around each section to loosen the fruit. Top each grapefruit half with 3-4 banana slices. Drizzle with honey. Sprinkle cinnamon on top of each. Broil about 4 inches from the burner until bubbly and slightly browned on top, about 4-6 minutes.
* Honey should not be fed to infants under 1-year-old.
Brown rice, onion, garlic, corn, carrots, celery, black-eyed peas, tomato, apple juice, lettuce, apples, pear, cheddar cheese, bell pepper, kidney beans, grapefruit and banana are all WIC-approved foods.
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