WIC Snack Recipes

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Kids can help!

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On this page:
Salsa | Bean Salsa | Guacamole | Onion Dip | Quesadillas | Bugs on a Log | Cereal Snack Mix | Sweet & Salty Cereal Mix | Peanut Butter Balls | Peanut Butter Nibbles

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Other WIC Recipes

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Salsa

• 2 medium tomatoes, chopped
• 1/4 medium onion, chopped
• 2 Tbsp fresh cilantro, chopped
• 2 tsp lime juice
• Salt to taste

Optional additions:
• Green onions, sliced thin
• Jalapeño pepper, seeded and finely chopped*
• Black beans, drained and rinsed
• Corn
• Cumin
• Garlic

To prepare:

Combine all ingredients and stir.

Enjoy with tortilla chips or garlic pita chips

Servings: 4

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Bean Salsa

• 1 1/2 cups (16 oz. jar) salsa OR picante sauce
• 1 can (15-16 oz.) black beans, drained and rinsed OR 1 1/2 cups cooked dry beans
• 1 cup plain yogurt

Combine salsa and beans in a shallow bowl.
Spread yogurt over bean and salsa mixture.

• 24-30 baked tortilla chips OR 6 corn tortillas

Cut corn tortillas in 4 pieces and bake at 400°F until crisp.

Serve with tortilla chips for dipping.

Servings: 4-6

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Guacamole

Ingredients

• 2 large ripe avocados
• 1 Tbsp lime juice
• 1/3 cup chunky-style salsa

To prepare:

Cut avocados in half lengthwise around the pit. Scoop pits out with a spoon, or: Place each half with a pit on a cutting board. Carefully strike the pit with the sharp edge of a knife. Twist the knife to loosen and remove the pit.

Scoop avocado out of skin and into medium bowl with a spoon.
Add the lime juice and mash avocado with a fork.
Stir in salsa.

Enjoy with fresh vegetable sticks or tortilla chips.

Servings: 8

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Onion Dip

• 1 cup cottage cheese
• 1 cup plain yogurt (cut calories even more by using low-fat cottage cheese and yogurt)
• 1 envelope dry onion soup mix OR ranch dressing mix

Combine all ingredients.
Stir together. (Use electric blender for smooth-textured dip.)

Refrigerate 1 hour before serving.

Servings: 6

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Quesadillas

• 4 corn OR flour tortillas
• 2 cups Monterey Jack OR cheddar cheese, shredded

Filling ideas: Onions, Peppers, Zucchini, Broccoli, Refried beans, Black beans, Cooked shredded pork, Cooked shredded beef, Cooked chicken breast

Place one tortilla on a microwave-safe plate.
Sprinkle 1/2 cup shredded cheese on half of the tortilla.
Add vegetables, cooked meat or beans on top of cheese

Heat in microwave oven for 15 to 20 seconds. Remove from microwave and fold tortilla in half. Cut in wedges to serve. Repeat with remaining tortillas.

Servings: 4

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Bugs on a Log

• 2 celery stalks
• 2 Tbsp peanut butter
• 2 Tbsp raisins

For a variation, add: 2 Tbsp sunflower seeds

Wash and cut celery into 2-inch sticks.

Spread peanut butter on celery.
Place raisins on top.

Servings: 2-4

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Cereal Snack Mix

• 2 Tbsp margarine or butter
• 1 Tbsp Worcestershire sauce
• 1 tsp seasoned salt or other seasoning of choice (like onion powder)
• 1/8 tsp garlic powder
• 5 cups crunchy cereal pieces
• 1 cup mini pretzels
• 1/2 cup salted nuts* (optional)

To prepare: Preheat oven to 250°F.

Put margarine in a 9x13-inch pan. Place in oven until melted.

Stir in Worcestershire sauce, seasoned salt and garlic powder. Add cereals, pretzels and nuts. Stir gently to coat.

Bake 30-40 minutes, stirring every 15 minutes. Store in an airtight container when cool.

Servings: 10-12

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Sweet & Salty Cereal Snack Mix

• 1 box Life cereal
• 1 box Quaker Oat Squares
• 1 jar dry roasted peanuts*
• 1 bag (6 oz) craisins or 1 cup raisins
• 1 bag mini pretzels
• 2 cups chocolate chips (optional)

To prepare:

Put all ingredients in a large bowl.
Stir gently to mix. Store in an airtight container.

*Nuts are not safe for children 3 years old and younger as they may cause choking.

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Peanut Butter Balls

• 1/2 cup peanut butter
• 1/2 cup dry milk powder
• 2 Tbsp honey or corn syrup

For a variation, add: 1/4 cup raisins and/or 1/4 cup sunflower seeds

Combine all ingredients except cereal, coconut or wheat germ.

• 1 1/2 cups flake cereal OR 2/3 cup coconut OR 1/2 cup wheat germ

Place cereal in a re-sealable plastic bag.
Crush into crumbs using hands, a cup or a rolling pin.
Form peanut butter mixture into 1-inch balls
Roll in crushed cereal, coconut or wheat germ.

Servings: 12

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Peanut Butter Nibbles

• 1/2 cup peanut butter
• 2 Tbsp margarine or butter
• 6 cups Chex OR other crunchy cereal pieces (mix and match different types of Chex or other cereals)

For a variation, add: 1/2 cup raisins

Heat oven to 250°F.

Put peanut butter and margarine in a 9x13-inch pan. Warm in oven 5 minutes or until peanut butter and margarine are melted. Remove from oven and stir until smooth.

Slowly add cereal, stirring until all pieces are coated.

Bake 1 hour, stirring every 15 minutes. Remove from oven and gently stir in raisins.

Spread on paper towels to cool. Store in airtight container.

Servings: 8

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