MovieWhore's Grocery Shopping Tips

How to Get the Most from Your WIC Coupons

Stretching Your WIC Dollars to Get Even More Free Food

Thousands of women in the United States receive WIC benefits to help them get enough of certain nutrients while pregnant and breastfeeding, but do you know how to make the most out of your WIC checks each month? Try some of these tips and tricks for stretching your WIC dollars as far as they can go and get more food for free than you thought possible.

Sales

When purchasing WIC foods, look for sales that allow you to buy one and get one free. Grocery stores often run these types of sales, so you can sometimes get double the amount of food for free. Check the newspapers to see what stores in your area are offering the items that you need on a buy one get one free deal. Even if it's only on one item, you will be able to get twice as many as you normally would for nothing.

Compare Nutrients

When shopping for WIC foods, check the labels on different brands. Many times, one product will be better than another. Some cereals, for example, will be higher in vitamins than another. You should also try to go with the cereal that has the lowest amount of sugar possible. Check labels on dairy products as well. Oftentimes, cheeses will contain preservatives and other non-natural ingredients that you may want to avoid when pregnant or breastfeeding.

Buying based on nutrients is especially important when purchasing juice. You can stretch your WIC coupon to buy healthier food for you and your baby by getting juices that are higher in vitamins and minerals. Apple juice and other single-fruit juices tend to be low in nutrients and high in sugar. If you like V8 Juice, buy that instead. If you are like me and can't stand V8, cut it with ½ fruit juice to improve the taste. You can also opt to buy mixed vegetable and fruit juices such as Juicy Juice's Harvest Surprise or V8 Splash.

Buy All-Natural

Depending on your state, most WIC chapters will allow you to purchase foods that are all-natural. All-natural foods contain no toxic chemicals and no artificial colors or preservatives, so they are healthier for you and your baby. Check ingredients on the back to make sure your food is as natural as possible.

It is especially important to make sure that you choose only natural versions of peanut butter. Regular peanut butter contains partially hydrogenated vegetable oils which are very dangerous and extremely bad for you and your baby. If you don't like the natural brands, try Skippy Natural peanut butter instead. It does not separate and has the exact same consistency as regular peanut butter. You really can't tell the difference!

Freeze Excess

When buying food that is on sale in bulk or when getting foods that you do not consume much, freeze the excess to keep it from going bad. You can always use it at some point in the future and it will help save money when you need it after the baby is born.

Salmon, Not Tuna

Tuna fish contains very high levels of mercury that are not safe for you or your baby. Opt instead for canned salmon. It contains much lower levels of mercury and can be prepared the exact same way as tuna fish. Salmon is also higher in Omega 3 fatty acids and calcium. Don't remove the bones. They are good for you. If you can't stand the texture, mash the bones with a fork and mix them into the salmon.

James "Archivist" Mark's Prime Rib

Works well with cheap, grocery store rib roasts, particularly those purchased at bottom tier groceries that accept Food Stamps.


1 (10 pound) prime rib roast

10 cloves garlic, minced

2 tablespoons olive oil

2 teaspoons salt

2 teaspoons ground black pepper

2 teaspoons dried thyme

1. Place the roast in a roasting pan with the fatty side up. In a small bowl, mix together the garlic, olive oil, salt, pepper and thyme. Spread the mixture over the fatty layer of the roast, and let the roast sit out until it is at room temperature, no longer than 1 hour.
2. Preheat the oven to 500 degrees F (260 degrees C).
3. Bake the roast for 20 minutes in the preheated oven, then reduce the temperature to 325 degrees F (165 degrees C), and continue roasting for an additional 60 to 75 minutes. The internal temperature of the roast should be at 145 degrees F (53 degrees C) for medium rare.
4. Allow the roast to rest for 10 or 15 minutes before carving so the meat can retain its juices.

Willow's "Raw Sewage"

1 shot Blue Curacao liqueur
1 shot vodka
1 dash grenadine syrup
pineapple juice

Mix ingredients together in a cocktail shaker. Shake, strain into a highball glass, and serve.

Cappelini Katalizzatore

One bottle passata (organic strained tomatos)
4 cloves garlic
1 Tablespoon freshly cracked pepper
1 tsp. sea salt
8 large fresh basil leaves, finely chopped
1 pound cappelini, or if possible, fresh angel hair pasta
4 ounces fresh goat cheese

Press garlic into a large saucepan with garlic press. Add 2 T EVOO. Saute garlic over medium heat until just browned.

Add pepper, salt, and passata. Turn down to low heat and simmer for 10 minutes. Meanwhile, cook pasta as directed.

When pasta is finished and drained, take tomato sauce off of heat and add chopped basil, stirring well. Place pasta in a large bowl, and top with goat cheese.

When goat cheese is melted, spoon tomato sauce over pasta and serve immediately. If desired, garnish with some fresh grana padano cheese.

Serves 4.

Moviewhore's Week of Ramen for One

One 3 ounce package ramen noodles (whatever is on sale)

Pyrex bowl or large measuring cup

2 cups water

Utensil of choice


Put water in bowl (or measuring cup).

Heat the water in microwave on high for 3 minutes.

Remove bowl from microwave. Place noodles in hot water.

Let noodles sit in hot water for 5 minutes, stirring frequently.

After 5 minutes, add artificial flavouring packet.

Drain water into bowl using colander.

Enjoy! You're eating RAMEN, goddammit.


Variations:

Add 4-5 of those little lemon juice packets they give away at fast food restaurants, or the school cafeteria.

Add three packets of ketchup (also from cafeteria), some cut up onion and green peppers and make "Ramen Gazpacho Bachelero".

Add a can of cheap tuna, or if in a pinch, a can of jack mackerel or cat food.

When the kids are there, drain the cooked ramen, add a can of sloppy joe mix and make a traditional Sunday dinner.

On Fridays, use beer instead of water to cook the ramen, and serve with malt vinegar.

For holidays, simmer the ramen in ham glaze, and toss in some cut up pineapple.

Miyu's Tomato Flamingo Soup

Minus the flamingo.

3 tbsp olive oil

1 large onion, chopped

2 garlic cloves, crushed

2 celery sticks, chopped

7 oz carrots, chopped

1 bay leaf

1 large sprig fresh thyme

1 ½ lb ripe plum or vine-ripened tomatoes, roughly chopped

½ tsp sugar

Salt and freshly ground black pepper

7 fl oz passata, or strained tomatos (eg Parmalat)

17 fl oz vegetable stock

3½ fl oz cream

splash dry sherry

French bread and butter, to serve

1. Heat the olive oil in a large saucepan and cook the onion for 5-6 minutes over a gentle heat until almost softened but not browned. Add the garlic, celery, carrots, bay leaf and thyme and cook for a further 6-7 minutes, stirring occasionally making sure the vegetables don't stick to the base of the pan.

2. Add the chopped tomatoes and sugar and season well with salt and pepper. Cook for a few minutes, then stir in the passata and vegetable stock. Bring to a simmer, cover with a lid and cook for 35-40 minutes, until all the vegetables are tender.

3. Remove the bay leaf and thyme, then blend the soup in a liquidizer or food processor. This will probably have to be done in two batches. Pour the soup into a clean saucepan, passing it through a sieve if you want it really smooth. Stir in the cream, a splash of sherry and extra seasoning if required.

4. Pour into large mugs or bowls and serve with fresh crusty buttered bread.

Soccermom 1's Long Lost Eggnog

6 eggs

2 c heavy cream

1 c milk

3/4 c sugar

1/2 c rum

1/2 c brandy

1/2 c whisky

1 tb nutmeg

Separate the eggs and set the whites aside. Mix the yolks well, gradually adding the cream, milk, and sugar. Whip the egg whites until "soft peaks" form. Fold the whites into the yolk mixture. Gradually add the rum, brandy and whiskey. Let the egg nog sit, uncovered, in the refrigerator for 2 hours. Sprinkle the nutmeg over the top right before serving

Cheers!