All of the following recipes can be found in the Henry County Health Center WIC cookbook On a Mission For Good Nutrition. 
(The cookbook can be purchased in the WIC department for only $5.00.)

Orange Julius
6 oz frozen orange juice
1 cup milk
1 cup water
1/4 cup sugar
 1/4 cup powdered sugar
1 tsp. vanilla
 extract 8-10 ice cubes 

Place in blender. Mix ingredients for 1-2 minutes and then add ice cubes one at a time.


BBQ Chicken Salad Wraps
4 small flour tortillas
1 cup iceberg lettuce, shredded
1 package (6oz)  Honey Roasted Chicken Breast Cuts OR 6oz (1-1 1/2) chicken breasts) cooked chicken breast cut into bite sized pieces
1 red pepper, cut into thin slices
1/4 cup red onions, chopped
1/4 cup ranch dressing
1/4 cup BBQ sauce
Top tortillas evenly with lettuce, chicken breast cuts, pepper and onions.  Drizzle evenly with dressing and BBQ sauce. Roll up.


Crock Pot Pizza
1 1/2 ground beef
1 package (3oz) pepperoni 
1/2 cup onion, chopped 
1 tsp. salt 
1/2 tsp. pepper 
1/2 tsp. garlic powder 
1 Tbsp. Italian seasoning 
1/4 tsp. red pepper 
1 box (1lb) rigatoni noodles, cooked 
2 jars (14 oz each) pizza sauce
1 can cream of mushroom soup
1 fresh sliced or 1 can (4.5oz) mushrooms 
16oz mozzarella cheese, shredded 
In large skillet, brown beef and onions.  Drain.  Add spices to beef.  Stir in pizza sauce and soup.  Layer 3 times in a large crock pot: noodles, beef sauce, pepperoni, mozzarella cheese and mushrooms.  Set Crockpot on low and cook 2-3 hours.

Fruit Salad
1 can pineapple tidbits
1 can pears
1 can mandarin oranges
2 apples
2 bananas
1 pkg. instant vanilla pudding
Drain canned fruit, saving 1 cup of juice to mix with instant vanilla pudding. Pour mixture over fruit.  Stir and chill for at least 1 hour before serving.  Any additional fruit can easily be added to this recipe.



The following recipes were found to have errors in them; here are the corrected recipes:

Pumpkin Pie Snack Mix (on page 75)

1/4 cup brown sugar            
1 Tbsp. pumpkin pie spice  

1/4  cup butter

2 tsp. vanilla

1 tsp. cinnamon

3 cups crispy wheat square cereal

3 cups of crispy corn cereal
8 oz. pecans
In a small bow, mix together brown sugar, cinnamon, and pumpkin pie spice; set aside.  In a small microwave safe dish, microwave butter on high about 30 seconds or until melted.  Stir in vanilla.  In a large microwave safe bowl, mix cereals and pecans.  Pour butter mixture over cereal mixture, stirring until evenly distributed.  Add sugar and spice mixture and stir until coated.  Microwave uncovered on high 5 minutes or until mixture begins to brown, stirring every minute.  Spread on wax paper or  cookie sheet to cool.  Store in airtight container.


Blueberry Breakfast Bake (on pg 74)
1 loaf firm whole wheat bread (crusts removed; divided)
2 cups of fresh/frozen blueberries; divided
4 oz light cream cheese cut into 1/4in. cubes
8 eggs; beaten
1 1/2 cups low-fat milk
1/4 cup maple syrup
1/4 cup melted butter
Preheat oven to 350.  Remove crusts from bread; cut into 1 inch cubes (about 10 cups). Cut cream cheese into 1/4 in cubes (about 1 cup).  Grease a 9x9 baking dish.  Place half of the bread cubes in the dish.  Scatter cream cheese cubes and 1/2 cup of the blueberries over the bread.   Top with remaining bread cubes and blueberries.  In a bowl, combine eggs, milk, maple syrup, and butter.  Carefully pour over bread mixture.  Bake until a knife inserted in the center comes out clean, about 1 hour, covering with aluminum foil if edges brown too much.  To serve, cut into squares. Serve with maple syrup if desired.