Women, Infants & Children (WIC) Nutrition Program

National Nutrition Month Recipes

Name: Spokane Regional Health District
Price range: $

March is National Nutrition Month, and the 2025 theme was "Food Connects Us." To celebrate, Spokane WIC asked families from all six WIC clinic locations to share their best recipes—whether newly discovered or time-honored favorites.

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Tasty Recipes From Your Community

Local families shared a lot of great meal ideas that would make just about anyone feel ready to cook up something new! Check out the recipes shared here if you’d like to try a new dish, too, or you can share—or make—them with friends and family. After all, food connects us!

Thank you to all the families who shared their favorite recipes with Spokane WIC!

Prep Time 15 min. |Total Time 40 min. | Serves 4.5

Ingredients

2 chicken breasts
Sweet Baby Ray’s teriyaki sauce
1 bag frozen veggies of choice
Brown rice

Directions

Cook brown rice.
Cook chopped chicken.
Add frozen veggies and sauce to the same pan.
Cook until veggies are heated through (about 10 min.)
Serve over rice.
Prep Time 10 min. | Total Time 1 hr. | Serves 6

Ingredients

1 lb ground turkey (beef or pork works too)
1 yellow onion (diced)
5 cloves garlic
4 cups chicken broth
2 cups marinara
1 15 oz can diced tomatoes
1 tbs Italian sausage
8 lasagna noodles (broken into bit sized pieces)
1 cup ricotta
½ cp grated Parmesan
1 cup of grated mozzarella

Directions

Cook ground turkey and add to a pot
Add broth, marinara, tomatoes, and seasoning
Add broke pieces of pasta to pot and push down until submerged
Set instant pot to high pressure for 6 min.
Quick release pressure and stir in ricotta and Parmesan.
Serve with grated mozzarella over top.
Prep Time 5 min. | Total Time 10 min. | Serves 8

Ingredients

2 ½ cups canned coconut milk
½ cup unsweetened peanut butter
1 tsp red pepper flakes
8 tsp sugar
4 tbsp minced ginger
1 tsp garlic minced
Juice of ½ lime
2.75 tbsp soy sauce

Directions

Mince ginger and garlic.
Add all ingredients together in a blender.
Heat and pour over rice/quinoa, chicken, veggies (I like to add baby bell peppers, cucumbers lettuce, and carrots).
Prep Time 30 min. | Total Time 45 min. | Serves 2-4

Ingredients

Ramen (boiled)
Veggies
Sauce soy sauce and honey or brown sugar
Rice vinegar
Corn starch + water for slurry

Directions

Sauté onion until soft.
Add garlic and any other veggies (broccoli, bok choy, snap peas, carrots, bell peppers).
Add boiled ramen noodles and mix.
Add mixed sauce. For a thicker sauce, add cornstarch slurry before adding in with veggies and noodles.
Prep Time 15 min. | Total Time 1hr 30 min. | Serves 2

Ingredients

1 large acorn squash
1lb ground turkey
½ yellow onion
1 celery stalk
¼ cup dried cranberries
1/2 apple
½ teaspoon thyme
1 tbsp bread crumbs
3 tbsp Parmesan cheese
½ cup chicken stock, ¼ tsp garlic, 2 tbsp olive oil

Directions

Preheat oven to 400 °F.
Cut squash in half.
Scoop out seeds.
Brush with olive oil and season with salt and pepper and garlic.
Cook for 50 min.
Add olive oil to pan and heat up.
Add turkey and season with salt and pepper.
Cook all the way through and then remove meat from pan.
Add olive oil, onions and thyme to pan and cook for five minutes.
Add celery, apple, cranberries, and cook for another 3-4 minutes.
Return meat to pan.
Add chicken stock, salt and pepper, and cook for another 3 minutes.
Add breadcrumbs and cheese.
Stir everything well.
Fill squash with meat stuffing.
Cook for another 15 minutes.
Prep Time 10 min. | Total Time 20 min. | Serves 4-6

Ingredients

2 cups gluten-free rolled oats
2 cups cottage cheese
6 eggs
¼ tsp salt
1 tsp oil
1 tsp sugar or favorite sweetener
1 tsp vanilla

Directions

Blend oats into flour. Remove from blender into a separate bowl.
Blend eggs and cottage cheese until smooth.
Add in oat flour and remaining ingredients.
Blend again until all ingredients are incorporated.
Pour into hot waffle iron or thin with milk and make into pancakes.
Prep Time 30 min.| Total Time 6-9 hrs. | Serves 4

Ingredients

1 lb chicken
2 tsp chili powder
1 tsp cumin
½ tsp pepper and garlic
1 can of corn
1 can of black beans
½ onion (diced)
1 bell pepper (diced)
1 can diced tomatoes
1 10 oz can of red enchilada sauce
2 cups of chicken broth

Directions

Place chicken in the bottom of crock pot.
Put seasonings over chicken.
Drain and rinse black beans and drain corn.
Add corn, black beans, onions, and bell peppers
Add tomatoes, enchilada sauce, and chicken broth.
Cover and cook in slow cooker on low for 6-8 hours.
Remove and shred chicken.
Serve with sour cream, cheese, or tortilla strips.
Prep Time 5 min.| Total Time 15 min.

Ingredients

½ cup salted butter
1 tsp vanilla
10 oz marshmallow
12 oz box cinnamon toast crunch (or other cereal of your choosing)

Directions

Cook brown butter on stove low and slow for about 10 minutes.
Add marshmallows and vanilla (melt marshmallows fully).
Add cereal and stir.
Press into 9×13 pan.
Allow to set before cutting.
Prep Time 5 min.| Total Time 20 min.

Ingredients

Goat cheese
Pasta
Cherry tomatoes
Kalamata olives
Pesto
Chicken (optional)

Directions

Cook pasta per instructions.
Strain and then mix one small log of goat cheese and pesto to desired consistency.
Added halved tomatoes and olives.
Top with cooked chicken (optional)
Prep Time 10 min.| Total Time 1hr 20 min | Serves 4

Ingredients

3 chicken breasts
2 cups of water
2 cups of instant rice
1 can of cream of
1 can cream of chicken
1 can cream of celery
1 can cream of mushroom
½ cup butter sliced in pats

Directions

Stir chicken, water, rice, and soup together in casserole dish.
Season with salt and pepper.
Arrange butter evenly over the top of mixture.
Bake until rice is tender, and chicken is cooked through.
Cool for 15 minutes.
Prep Time 15 min.| Total Time 25 min. | Serves 4

Ingredients

5 cups vegetable broth
1 large onion
2 tsp dried, crushed chili flakes
6 roasted tomatillos, blended
1 (29 oz) can hominy (drained)

Directions

Finely chop onion.
Sauté onion, oregano, and chili flakes in ½ cup broth until soft.
Add blended tomatillos, hominy, and remaining broth.
Simmer until hominy is soft (20 min).
Top with finely shredded cabbage, cilantro, pepitas/roasted or salted pumpkin seeds, and feta cheese.
Prep Time 15 min.| Total Time 55 min. | Serves 4

Ingredients

1 cups broccoli
1.5 pounds of chicken
Ranch packet
Pack of bacon
1.2 cup mozzarella
Parmesan
Garlic powder
Onion powder
Heavy whipping cream

Directions

Preheat oven to 350 °F.
Place broccoli in a pot with water over med-high heat and bring to a boil.
Cook for 5 minutes then rinse in cold water and drain.
Add broccoli to a 9x9 dish.
Cook chicken with garlic and onion powder.
Add chicken to dish with broccoli.
Mix heavy whipping cream and ranch packet in a pan.
Stir until it thickens.
Add in mozzarella.
Pour over chicken and broccoli.
Mix together well.
Top with bacon and Parmesan.
Bake for 20 min.
Let it sit for 5 minutes, then enjoy!

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Tasty Recipes From Your Community

Teriyaki Chicken

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Lasagna Soup (Instant Pot)

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Thai Peanut Sauce

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Ramen Noodle Stir Fry

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Stuffed Acorn Squash

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High Protein Gluten-Free Waffles

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Enchilada Soup

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Cereal Treats

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Goat Cheese Pesto Pasta

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Chicken and Rice Casserole

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Posole Verde

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Chicken Bacon, and Ranch Casserole

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