On Oct. 1, Texas WIC’s new formula contract went into effect.
Texas WIC’s contract for milk-based formulas has switched from Abbott Laboratories, the makers of Similac, to Mead Johnson, the makers of Enfamil products. The new contract is only for milk-based formulas. All other formula products remain unchanged.
There is a Mead Johnson product equivalent for every Abbott Laboratories product.
If you haven’t already discussed this change with your local WIC office, contact them at your earliest convenience.
“The WIC program is required to have a contract with one specific formula company to help keep costs down. We renew the contract every 5 years. The award for the contract from October 2022 – September 2027 for milk based formula is Mead Johnson, the makers of Enfamil. The soy-based formula will continue to be with Abbott, the makers of Similac,” according to a statement from Texas WIC.
Whole grains are a great source of nutrition. Texas WIC features several approved-foods that offer whole grains. This recipe for Pasta with Peasfrom the “staff favorites” from the Whole Grain Council is a super easy, quick meal that can be made in 15 minutes for the entire family. Find more recipes like this one on their website.
Pasta with Peas
2 eggs, beaten
½ cup grated Parmigiano-Reggiano cheese
1 cup frozen peas
12 ounces whole wheat pasta
1 tablespoon extra virgin olive oil
1 large onion, thinly sliced
Salt and pepper to taste
Bring a large pot of water to a boil, and break linguini in half and cook according to package directions.
While the pasta is cooking, combine the eggs and cheese in a small bowl, beat, and set aside. Put peas in a strainer, rinse under hot water, and set aside.
Heat the olive oil in a large skillet. Add the onion and sauté for several minutes, until it softens. Add the peas to the skillet and cook for about one minute longer.
Drain the pasta and add to the skillet. Toss gently to mix. Create a well in the center, add the eggs and cheese, and cook until they are starting to ﬁrm up. Toss with the pasta and cook for another 2 minutes. Season with salt and pepper and serve hot.
In recognition of Hispanic Heritage Month, we will be spotlighting several recipes you can make in your kitchen. This one, “A Simple Mexican Salad” is from the USDA website and came from the Oregon State University Cooperative Extension Service. It’s a refreshing salad with a little bite. It’s cool and refreshing flavors are very comforting.
A Simple Mexican Salad
Chili powder and lime juice are the secret ingredients in this cucumber and orange salad.
1 lemon or lime (the juice)
1/2 teaspoon chili powder
1/2 teaspoon salt
Wash the cucumbers, oranges and lemon or lime under cold running water. Slice the cucumbers. Peel and cut the oranges into small pieces. Place cucumber slices and orange pieces in a medium size bowl. Add chili powder, lemon or lime juice and salt.