WIC Wednesday #: Chicken Broth

I find that a lot of recipes call for chicken broth. We used to buy a 32oz carton of chicken broth from Wal-Mart for about $2.00. Now that we're cutting back, I figured it was a great time to add chicken broth to the list of things to make at home. Making chicken broth at home will eliminate the unneeded salt and preservatives we consume since we will be controlling what goes into the broth. It's a really easy recipe that makes the house smell super yummy.

To make about 20-25 cups of broth, we spent about $9 on the food: $6 on a whole chicken and $3 on bay leaves. We were also left with extra bay leaves, enough for another 2 batches I think. We got the veggies from WIC. Even if you don't have WIC, these veggies are super inexpensive. I think we would've paid about $2-3 for all of it.

I used mason jars to store my broth. You don't have to get the fancy mason jars if it's not in your budget to. I had a couple left over from a previous shopping trip. I bought a couple more at the dollar store that work just as well! Or for an even better budget friendly idea, use leftover pasta jars! Just clean them out really well ;)

Tools:
Large Stock Pot (The one I have holds 8 qts)
Long ladle
Strainer or Colander
Large bowl (larger and deeper than your strainer or colander, I used my crock pot bowl)
Large bowl (to hold cooked chicken and veggies)
(optional) Cheese cloth. I use a cheese cloth to further strain the liquids for a more clear broth
Mason Jars

Ingredients:
1 whole young chicken, broken down
1 large yellow onion (think fist sized or larger)*
1 bundle celery (about 10-13 stalks)*
1 bag carrots (about 5-7 pieces)*
3-7 Bay Leaves
1/2 cup salt
28 cups of water
*WIC

Steps
1. Break down your chicken. It'll get messy and ugly but patience is key. I learned from my dad that kitchen shears really help break down those pieces with the thick bones. (like the back and breast!)
2. Wash and cut your celery and carrots into 2-3 inch pieces. Peeling the carrots are totally optional.
3. Quarter the onion and separate the pieces.
4. Pour 28 cups of water into your stock pot and stir in the salt.
5. Turn the stove onto high heat and start adding in all of your ingredients.
6. Bring the broth to a boil for about 30-45 mins. (Just keep the lid off and check on it occasionally incase it boils over. I didn't have that problem, but it's better to check anyways)
7. Lower the heat to a med-low and set the timer for 2-3 hours. The longer you cook it, the more flavored it will be. Check on your pot every half hour or so, clean off any foam gunk that rises to the top and oil, and give it a quick stir.
8. When the timer's done, turn the heat off. Scoop out the chicken and cooked veggies into one bowl. The veggies will be too soft to eat, but you can take the meat off the bones and shred it use it in other recipes or even freeze for quick meal prep. (Eventually, I will post some of the recipes I have made using this chicken meat.) I got about 9 cups of shredded chicken.
9. Line the strainer or colander with cheese cloth. Place in your large container. Carefully pour the liquids though.
10. Throw the gunk and cheese cloth away. Let the liquids cool enough to handle, about 30-45 mins. Pour into your mason jars. You can freeze the broth as well to make it last longer. Just leave about 2 inches from the top for expansion. Take the jar out a day or two before you plan on using it, so it has time to totally defrost.

For about 5 hours of non-intensive cooking, that was some delicious broth. We use it for everything from boiling pasta (we do a half water, half broth mix) to soups. This recipe can always be altered to add flavors you like, or even changed to different meats to make different meat stocks.

Enjoy!

WIC Wednesday #7: Skillet Beef Tamales (Freezer Friendly!)

Time is precious as a new mom. Hate to say it, but trying to cook food just doesn't make the cut sometimes. However, eating the same 'ld meals over and over can get really boring. I found this recipe in a cookbook that looked fairly easy to convert into a freezer meal. Hubby LOVED it :)

 

Ingredients:

1lb ground beef

1/3 cup chopped sweet red pepper

1/2 cup chopped green pepper

2 cups salsa

3/4 cup frozen corn

2 TBSP water

6 corn tortillas (6in diameter) cut into 1/2 in thick strips

3/4 cup shredded cheese

5 tsp sour cream

1 freezer gallon bag

2 freezer quart bags

 

Directions:

1. Label the gallon bag as skillet beef tamales. Underneath, write the cooking instructions:

 

Warm beef & peppers

Combine all

Stir in tortilla strips

Garnish with cheese and sour cream

 

2.  Label one of the quart bags beef & peppers and the other one salsa & corn.

3. Combine the salsa, corn and water into the appropriate bag. Squeeze out all the air and seal shut.

4. Prep the meat by browning & draining it. Wait for it to cool (can be speed up by placing it in the freezer for 20-30 minutes) and place it in the other bag with the peppers. Don't cook the peppers ahead of time so they won't get soggy upon reheating.

5. Place both bags in the gallon bag.

 

Wic Wednesday #6: Thai Peanut Noodles (Freezer Friendly!)

Eating on a budget doesn't have to mean PB sandwiches or ramen noodles. I used my WIC check to get the majority of the ingredients for this vegetarian meal. Having a meal without meat in it is one way to save money. Since meat can get pretty pricy, cutting back at least once a week can make a difference. I found this One Pot Pasta Thai Peanut Butter Noodles recipe from Top Ate on Your Plate. To make this freezer friendly, I prepped all the veggies and added all the ingredients except the pasta and noodles. You can easily skip the whole freezer part and just throw everything into the pot.

 

Ingredients:

8oz spaghetti, uncooked, rinsed in cold water until the starch is gone

2 cups chicken broth

1/4 cup rice vinegar

3 TBSP soy sauce

1 TSBP fish sauce

1/4 cup peanut butter*

1 TBSP ginger, grated*

1 clove garlic, minced*

1 1/2 cup broccoli floret*

1 cup sliced mushrooms*

1 cup carrots, sliced*

1/2 onion, sliced*

 

Garnish

Cilantro

1 TBSP sesame seeds

*WIC

Directions:
1. Label the bag as Thai Peanut Butter Noodles. Underneath, write the cooking instructions:

 

Defrost overnight

Add 2 cups chicken broth

Add spaghetti, rinsed in cold water (uncooked)

Bring to boil, boil for 10 mins

(if pasta is still too al dente, add 1/4 cup water or broth and boil for extra 3-5 mins)

Garnish

 

2. In the zip lock bag, combine everthing except the spaghetti, broth and garnish

3. Close the bag, trying to squeeze out as much air as possible.

4. Freeze flat.

To cook:
1. Defrost overnight
2. Add the contents of the bag, chicken broth and spaghetti to a pot
3. Boil until pasta is al dente
4. Garnish

WIC Wednesday #5: Split Pea Soup (Freezer Friendly!)

Hubby has been bugging me to make split pea soup. I've personally never had it, but he claims its the best thing ever. So I decided to be nice and search for a good recipe. This Split Pea Soup Recipe by Five Heart Home looked really easy and simple to make. Something I did differently from the recipe that I think helped with the "freezer shelf life" of this recipe is prepare the potatoes. Trial And Error Homemaking had this amazingly potato prep tutorial that kept the potatoes looking nice and white. This recipe became Hubby approved, and he's already requested I make this during the Christmas season when his family comes to visit.

Ingredients:

16oz dried split peas, rinsed and drained*

2 cups diced ham

2 cups diced potatoes

2 cups diced carrots*

2 TBSP minced garlic*

8 cups chicken broth

1-2 bay leaves

2 TBSP dried parsley

*WIC

Directions:
1. Label the bag as split pea soup. Underneath, write the cooking instructions: 

 

Add dried peas (you can make a note to rinse and drain them if you'll forget otherwise)

Add 8 cups chicken broth

Combine all

low 8-10hrs, high 4-5hrs.

2. Prep the potatoes. I just threw mine in boiling water for 5 minutes and stuck them in the freezer to cool off faster. Try to leave them in the freezer for at least 30-45 minutes, or until cool to touch.

3.  In the zip lock bag, put in the ham, potatoes, carrots, garlic, bay leaves and parsley.
4. Close the bag, trying to squeeze out as much air as possible.
5. Freeze flat. 

To cook:
1. Put in crockpot and follow instructions. Defrosting is not necessary :)

 

 

WIC Wednesday #4: Chicken Broccoli Alfredo (Freezer Friendly!)

Pasta is always an easy fall back plan when we don't feel like cooking. However, cooking pasta sauce in the crock pot brings easy cooking to a whole new level! Thank you to marking our marx for finding this easy chicken broccoli alfredo recipe!

Ingredients:
1 bag 16oz frozen broccoli
1 large green bell pepper, cut into large chunks
2 16 oz jars Alfredo sauce

Directions:
1. Label the bag as chicken broccoli alfredo. Underneath, write the cooking instructions: low 4-6hrs.
2.  Mix all ingredients together in freezer gallon zip-lock bag
3. Close the bag, trying to squeeze out as much air as possible.
4. Freeze flat.

 

To cook:
1. Defrost in fridge the night before. (this is so there isn't a giant clump, this step can easily be skipped if you forgot)
2. Put in crock pot and heat on low for 4hrs, or until the chicken is cooked.
3. Cook pasta of your choice 30 mins before serving and enjoy!

 

Wic Wednesdays #3: Teriyaki Chicken (Freezer Friendly!)

This teriyaki chicken recipe is super easy to prep and even easier to cook! I got this recipe from Kojo Designs but I altered the recipe a little. Her teriyaki chicken only calls for broccoli and I added green peppers to the mix. I also reduced it down to 3 chicken breast because our grocery stores sell them in groups of 3 not 4. Be careful when you place in the freezer that you don't place anything too heavy on top or it will puncture the foil. That's why I used two pieces of foil.

 

Ingredients:

3 Chicken Breast
1 green pepper, chopped*
1 head broccoli, chopped*
1/2 cup honey
1/2 cup soy sauce
1/4 cup water
2 tsp ground ginger
2 tsp garlic, minced
1 foil pan
foil

Directions:
1. Lay chicken breast, bell peppers and broccoli on the pan
2. Mix the honey, soy sauce, water, ground ginger and garlic together.
3. Pour mixture over ingredients in pan.
4. Cut 2 pieces of foil out to fit over the pan. On one of them, in the center, write: Bake at 350* F for 20-30 minutes covered. Uncover and bake for 20-30 more minutes.**

To cook:
1. Defrost in the fridge the night before.
2. Bake as directed. Cut into the chicken before serving to make sure it's thoroughly cooked. Pink is bad!

Some things I would do differently:
**This recipe was a half success. The chicken was cooked amazingly. But I had to bake it for an extra 30 mins uncovered. SO, I would change the instructions to uncover & bake for 1 hr.
Another thing I would do is not use the same veggies. The green bell pepper turned out to be really bitter/sour and the broccoli kinda just soaked in all that taste. So the chicken was amazing, but the veggies...not so much. I would steam them on the side or put them in fresh the day of. I think freezing them like that did a number to the poor things.

WIC Wednesdays #2: Pineapple Chicken (Freezer Friendly!)

So this recipe has a funny story to it. I was testing out and prepping some freezer friendly recipes for the crock pot and used the wrong meat. It was supposed to be pineapple PORK and I threw the CHICKEN instead. Luckily, this is one of those mix ups that ended up being amazingly delicious. Like using nutella on toast instead of peanut butter. (not that I eat peanut butter, but I feel like it would be way better to eat nutella lol) This recipe is inspired by Kojo Design's Pineapple Pork

Ingredients:
3 Chicken Breast, cubed
3/4 cup apple juice*
2 red bell peppers, chopped*
1/2 onion, chopped*
3 Tbsp cornstarch
1/2 tsp black pepper
1 freezer gallon zip-lock bag
*WIC

Directions:
1. Label the bag as pineapple chicken. Underneath, write the cooking instructions: High 4-6hrs or Low 7-9hrs.
2.  Mix all ingredients together in freezer gallon zip-lock bag
3. Close the bag, trying to squeeze out as much air as possible.
4. Freeze flat.

To cook:
1. Defrost in fridge the night before. (this is so there isn't a giant clump, this step can easily be skipped if you forgot)
2. Put in crock pot and heat for either high for 4hrs or low for 7hrs, or until the chicken is cooked. (My bag says otherwise, but that dried out the chicken and made it stringy. I forgot these times were for pork. I plea the mommy scatterbrain!)

 

WIC Wednesday #1: Introduction

WIC is a government program that promotes a healthy eating lifestyle by providing nutritious foods, information on healthy eating, and breastfeeding/infant formula advice to low income mothers (pregnant, postpartum and breastfeeding), infants and children (up to age 5). That's where the name comes from: Women Infant Children. Depending on the state, the food you get can differ slightly. To qualify for this program, you need to make below a certain income. To find out if your family qualifies, please check on the WIC website.

Living in Arizona, this is currently what we get each month, divided into 4 checks:

36 oz of cereal (About 2 boxes)
1 lb dry beans or 64 oz canned beans
3 lb cheese
2 dozen eggs
30 oz canned tuna or salmon
2 64oz containers of juice or 3 12oz frozen juice
9 half gallons of soymilk (you can opt to get cow milk as well)
16 oz grains (bread, brown rice or tortilla)
18 oz peanut butter
$10 worth of any combination of fruits or veggies (fresh or frozen)

Trying to save money and eat healthy, this program has really helped our family out. I found that while looking for recipes, it's really hard to find a gathered place that has delicious recipes that you can make using WIC items. Hence, I have decided to start WIC Wednesdays. Every Wednesday, I'll post a tried and approved recipe that I made. These recipes will not be entirely based on WIC food products only. That's not the point of the program. These recipes will be based of how using WIC food can be used in creative ways to make healthy eating fun and delicious.

Directory:
Pineapple Chicken (Freezer Friendly)