What are the opening hours?

Monday 7:30am - 4:30pm Tuesday 7:30am - 4:30pm Wednesday 7:30am - 4:30pm Thursday 7:30am - 4:30pm Friday 7:30am - 4:30pm

Logan County WIC, 109 3rd Street, Lincoln, IL (2026)

03/27/2026

Day 20 of, "Ways to Enjoy More Fruits and Veggies."

Rice doesn't have to be boring! You can spruce it up by adding fruits and veggies! We love this Pineapple fried Rice recipe!

Ingredients:
Coconut or vegetable oil: 2 Tbsp, divided
Eggs: 2, beaten with a dash of salt
Pineapple: 1 1/2 cups, chopped (fresh or canned)
Red Bell Pepper: 1 large, diced
Green Onions: 3/4 cup, chopped (about 1/2 bunch)
Garlic: 2 cloves, minced
Brown Rice: 2 cups cooked and chilled
Soy Sauce: 1 Tbsp, reduced-sodium

For Garnish (all optional):
Sriracha: 1 to 2 tsp
Lime: 1 small, halved
Salt, to taste
Cilantro: 1 medium handful, torn or chopped

Method of Prep:

1. Heat a large wok, cast iron skillet or non-stick frying pan over medium-high heat and place an empty serving bowl nearby.
2. Add 1 teaspoon oil.
3. Pour in the eggs and cook, stirring frequently, until the eggs are scrambled and lightly set, about 30 seconds to 1 minute. Transfer the eggs to the empty bowl.
4. Wipe out the pan if necessary with a paper towel (be careful, it’s hot!).
5. Add 1 tablespoon oil to the pan and add the pineapple and red pepper. Cook, stirring constantly, until the liquid has evaporated and the pineapple is caramelized on the edges, about 3 to 5 minutes.
6. Add the green onion and garlic. Cook until fragrant while stirring constantly, about 30 seconds. Transfer the contents of the pan to your bowl of eggs.
7. Reduce the heat to medium and add the remaining 2 teaspoons oil to the pan.
8. Add the rice to the pan and stir to combine. Cook until the rice is hot, stirring occasionally, about 3 minutes.
9. Pour the contents of the bowl back into the pan and stir to combine, breaking up the scrambled eggs with your spoon.
10. Cook until the contents are warmed through, then remove the pan from heat.
11. Add the soy sauce and Sriracha , to taste. Squeeze the juice of ½ lime over the dish and stir to combine. Season to taste with salt and set aside.
12. Slice the remaining ½ lime into 4 wedges.
13. Transfer the stir-fry to individual serving bowls and garnish each bowl with a lime wedge and a light sprinkle of cilantro.

Enjoy!

03/26/2026

Day 19 of, "Ways to Enjoy More Fruits and Veggies."

Let's make dessert using WIC approved foods! This Grilled Peaches with Frozen Yogurt is a delicious way to end your day!

Ingredients:

For the Frozen Yogurt:
Yogurt: 2 cups, vanilla or plain (whole milk works best, but low fat will work just fine too)
Honey: 1/4 cup
Vanilla Extract: 1 Tbsp

Method of Prep:
1. Place the yogurt, honey, and vanilla in in a food processor or in a medium mixing bowl.
2. Process the ingredients to incorporate, stopping once to scrape the sides of the bowl, then process for 1 more minute until light and fluffy. If mixing by hand, whisk for 2-3 minutes until smooth and fluffy.
3. Using a spatula, transfer the mixture to a square 9-inch glass or ceramic baking dish. Cover with cling wrap and freeze for 45 minutes.
4. Remove the pan from the freezer. Use a rubber spatula to stir the already-frozen edges into the still-soft center, then spread evenly again.
5. Cover again, and place in the freezer for 2 more hours, repeating the process of stirring the yogurt every 30 minutes.
6. When the entire mixture is frozen, serve immediately as a soft-serve yogurt, or freeze it for 1-2 more hours for a firmer consistency that you can scoop out with an ice cream scoop.

For the Grilled Peaches:
Peaches: 4 ripened, pitted
Coconut oil: 1/2 Tbsp
2 cups frozen yogurt
Honey: 2 Tbsp, plus more for garnish
Granola: 4 Tbsp for garnish

Method of Prep:
1. Cut the peaches in half and remove the pit.
2. To keep the peaches from sticking to the pan or grill, brush the cut side with a little bit of coconut oil.
3. Place the peaches face down on the grill (or a grill pan on the stove).
4. Allow the peaches to sear for about 2 – 3 minutes over medium-high to achieve the grill marks.
5. Serve the warm grilled peaches with a scoop or two of frozen yogurt, a drizzle of honey, and crunchy granola.

Enjoy!

03/25/2026

Day 18 of, "Ways to Enjoy More Fruits and Veggies."

Avocado and Egg on Toast is a delicious way to get all your Protein, Fat, and Carbs into one easy meal!

Ingredients:

Avocado: 1/4, pealed, pit removed, smashed gently
Black Pepper: 1/4 tsp
Garlic Powder: 1/8 tsp
Whole Wheat Bread: 1 slice, toasted
Egg: 1, pan fried
Sriracha: 1 teaspoon (optional)
Scallion: 1 Tbsp, sliced (optional)
Everything Bagel Seasoning, to taste (optional)

Method of Prep:

1. Toast the bread to your preference.
2. Remove the peel and pit from the avocado.
3. To a small bowl, add the avocado, pepper, and garlic powder and mash gently with a fork.
4. In a small pan, add a bit of nonstick cooking spray, olive oil, or a small pad of butter.
5. Place the pan over medium heat on the stovetop.
6. Once the pan is hot, crack the egg and add it to the skillet. Cook, undisturbed, until the white is set and the edges are crispy, about 3 minutes for a cooked white and soft/runny yolk. Feel free flip the egg and cook it longer if you prefer the yolk fully cooked through! Once it’s ready, remove from the heat.
7. Scrape the avocado mash onto the toast, then top with the fried egg.
8. Garnish with Sriracha, scallion, everything bagel seasoning, pepper, or flakey salt if desired.

Enjoy!

03/24/2026

Day 17 of, "Ways to Enjoy More Fruits and Veggies."

Fruit Tostadas for breakfast? Yes please!

Ingredients:

Corn Tortillas: 6 each
Butter: 2 Tbsp, melted
Sugar: 3 Tbsp
Ground Cinnamon: 1 heaping tsp
Yogurt: 1.5 cup (your choice of flavor)
Strawberries
Raspberries
Blueberries

Method of Prep:

1. Preheat the oven to 375F degrees.
2. Place corn tortillas on a baking sheet.
3. Brush each one with some melted butter and sprinkle with cinnamon-sugar mixture.
4. Bake for 15 minutes until crispy. (Will continue to crisp as they cool). Remove from oven and let cool completely.
5. Spoon the yogurt evenly onto the cooled tortillas and top with fresh berries.

This recipe is so customizable! You can try it with different fruits or with peanut butter and bananas instead of yogurt and berries! Enjoy!

03/23/2026

Day 16 of, "Ways to Enjoy More Fruits and Veggies."

Rainbow Veggie Pinwheels are such an easy snack, and they can be made with the Hummus recipe posted on Day 4!

Ingredients:
Whole Grain Tortillas: 4 large
Hummus: 1 cup
Red Bell Pepper: 1 sliced into thin sticks
Carrots: 2 shredded or sliced into thin sticks
Yellow Bell Pepper: 1 sliced into thin sticks
Cucumber: 1 sliced into thin sticks
Baby Spinach: 1/2 cup
Purple Cabbage: 1/2 cup, sliced thin or shredded

Method of Prep:

1. Spread about ¼ cup hummus over each tortilla. Leave room on the edge.
2. Arrange the veggies on the hummus covered tortillas (in the order of the rainbow).
3. Roll up each tortilla tightly.
4. Cut crosswise into pinwheels and serve.

Enjoy!

03/20/2026

Day 15 of, "Ways to Enjoy More Fruits and Veggies."

Greek Salad is one of our favorites! This recipe is packed full of veggies and protein! You can't go wrong with serving it as a snack or a side dish!

Ingredients:

For the dressing:
Red Wine Vinegar: 1/4 cup
Lemon Juice: 2 tsp
Honey: 2 tsp
Garlic: 1 clove, minced
Dried Oregano: 1 1/2 tsp
Olive Oil: 1/3 cup

For the salad:
Cucumbers: 3 medium, cut into 1/2-inch pieces
Cherry Tomatoes: 5 cups, halved
Red Onion: 1/2 cup, sliced
Black Olives: 1/3 cup, sliced
Chickpeas: 1 (15-oz.) can, drained and rinsed
Feta Cheese: 1 cup, crumbled

Method of Prep:
1. In a small bowl, whisk together the olive oil, red wine vinegar, lemon juice, honey, garlic, and oregano. Taste and season the dressing with salt and pepper then set it aside.
2. In a large bowl, combine the cucumbers, tomatoes, red onions, black olives, and chickpeas.
3. Add the dressing and toss to combine. Crumble in the feta cheese and serve.

Enjoy!

03/19/2026

Day 14 of, "Ways to Enjoy More Fruits and Veggies."

Chili is a wonderful, hearty soup that we love! This recipe is Vegetarian and focuses on WIC approved foods as the main ingredients, but you can easily add your choice of ground meat if you like!

Ingredients:

Olive oil: 2 Tbsp
Red Onion: 1 medium, chopped
Red Bell Pepper: 1 large, washed, chopped
Carrots: 2 medium, washed, peeled, chopped
Celery: 2 stalks, washed, chopped
Black Beans: 1 can (15 ounces), rinsed and drained
Pinto Beans: 1 can (15 ounces), rinsed and drained
Kidney Beans: 1 can (15 ounces, rinsed and drained
Diced Tomatoes: 1 large can (28 ounces) or 2 small cans (15 ounces each) with their juices
Vegetable broth: 2 cups (water works fine as a substitute)
Salt: ½ tsp
Garlic: 4 cloves, minced
Chili Powder: 2 Tbsp
Ground Cumin: 2 tsp
Smoked Paprika: 1 ½ tsp
Dried Oregano: 1 tsp
Bay Leaf: 1 leaf, dried
Red Wine Vinegar: 1 to 2 tsp

Method of Prep:

1. In a large Dutch oven or heavy-bottomed pot over medium heat, warm the olive oil until shimmering.
2. Add the chopped onion, bell pepper, carrot, celery and ¼ teaspoon of the salt. Stir to combine and cook, stirring occasionally, until the vegetables are tender and the onion is translucent, about 7 to 10 minutes.
3. Add the garlic, chili powder, cumin, smoked paprika and oregano. Cook until fragrant while stirring constantly, about 1 minute.
4. Add the diced tomatoes and their juices, the drained black beans and pinto beans, vegetable broth and bay leaf. Stir to combine and let the mixture come to a simmer. Continue cooking, stirring occasionally and reducing heat as necessary to maintain a gentle simmer, for 30 minutes.
5. Remove the chili from the heat and discard the bay leaf.
6. For the best texture and flavor, transfer 1 ½ cups of the chili to a blender, making sure to get some of the liquid portion.
7. Securely fasten the lid and blend until smooth (watch out for hot steam), then pour the blended mixture back into the pot.
8. Mix in the vinegar and some salt, to taste (optional).
9. Divide the chili into individual bowls and serve with garnishes of your choice. We love WIC approved fresh grated Cheddar and/or Monterey Jack cheese, fresh avocados, cilantro, lime, and sour cream if you have it!

This chili will keep well in the refrigerator for about 4 days or you can freeze it for longer-term storage. Enjoy!

03/18/2026

Day 13 of, "Ways to Enjoy More Fruits and Veggies."

Remember our Smoothie recipe from Day 2? Lets turn that recipe into healthy popsicles! For this recipe you will need a popsicle mold and popsicle sticks.

Ingredients:
Smoothie (see recipe from Day 2!)
Yogurt: 1 1/2 cups, your choice of flavor
Granola: 1/4 cup (optional)

Method of Prep:
1. Fill each well of a popsicle mold about halfway with the smoothie mixture.
2. Spoon your choice of yogurt on top of the smoothie mixture until each mold is 1/4 inch from the top.
3. Using a popsicle stick, gently swirl the yogurt into the smoothie mixture until it appears marbled.
4. Top each popsicle with a little granola (optional) and insert sticks into the center of each popsicle.
5. Freeze for 3-4 hours or until firm.
7. To remove the popsicles from the mold, briefly run the popsicle end (not the stick end) of the mold under hot water and gently pull the popsicle from the mold. Transfer to resealable bags and store in the freezer until ready to enjoy.

Happy snacking!

03/17/2026

Day 12 of, "Ways to Enjoy More Fruits and Veggies."

In honor of St. Patrick's Day, let's make some cabbage! This recipe puts a yummy twist on an underrated veggie!

Ingredients:
Cabbage: 1 head, purple or green (cut into 6 wedges)
Garlic: 1 clove (minced)
Olive Oil: 3 Tbsp
Salt: 1 tsp
Black Pepper: 1/2 tsp
Chili Flakes:1 tsp
Parmesan: 2 Tbsp, powder (optional, feel free to substitute with a WIC approved cheese such as Cheddar or Monterey Jack!)
Parsley: Fresh, chopped, for garnish
Balsamic Glaze of your choice (optional)

Method of Prep:
1. Peel away the outermost layers of cabbage and discard them.
2. Shave of the very bottom of the stem so it's nice and clean. Make sure you leave most of the stem intact so the cabbage doesn't fall apart.
3. Cut into 2 inch wedges. Again, leave the stem intact on the wedges as well so it stays in one piece on the grill.

4. Whisk together the olive oil, minced garlic, salt, black pepper, chili flakes, and cheese in a small bowl.
5. Brush the mixture over all sides of each cabbage wedge.
6. Grill the cabbage on each side for 5-6 minutes each on a 400 degree grill. Once you put the cabbage on the grill, resist the urge to move it around. Let it sear in one spot until it’s time to flip. We want a nicely charred crust on each side!
7. Dress each grilled cabbage wedge with a drizzle of your choice of balsamic glaze and any additional cheese to taste (optional).
8. Sprinkle 1 Tbsp freshly minced parsley on top (optional).

Serve and enjoy!

03/16/2026

Day 11 of, "Ways to Enjoy More Fruits and Veggies."

Stuffed Peppers is a great meal that checks all the boxes! They are a balanced meal in their own right, featuring whole grains, veggies and beans for additional protein and fiber! We can make them using all WIC approved foods!

Ingredients:

Roasted peppers:
Bell Peppers: 4 large, halved from stem to base, seeds, and membranes removed
Olive Oil: 1 tablespoon, as needed
Salt and Pepper, to taste

Filling and topping:
Brown Rice: ½ cup ( 1 ½ cups cooked)
Olive Oil: 2 Tbsp
Yellow Onion: 1 large, chopped
Salt: ½ teaspoon, or to taste
Cherry Tomatoes: 1 pint (2 cups), halved or quartered
Fresh Cilantro: ½ cup chopped, plus more for garnish
Garlic: 4 cloves, minced
Chili Powder: 1 ½ tsp
Ground Cumin: 1 tsp
Pinto Beans: 1 can (1 ½ cups), rinsed and drained
Black pepper, to taste
Lime Juice: 1 Tbsp
Cheddar: 4 ounces (about 1 cup), grated (if you like things extra cheesy, grate some more cheese for mixing into the filling later)
Optional garnishes: Sliced ripe avocado or guacamole, cilantro, red salsa, sour cream

Method of Prep:
1. To roast the peppers: Preheat the oven to 425 degrees Fahrenheit.
2. Place the halved peppers in a large 9 by 13-inch baking dish, or on a rimmed baking sheet lined with parchment paper.
3. Drizzle 1 tablespoon olive oil over the peppers and sprinkle them with salt and pepper.
4. Use your hands to rub the oil all over both sides of the peppers, then arrange them with the cut sides facing up.
5. Bake for 20 to 25 minutes, until the peppers are a little blistered around the edges and easily pierced through by a fork.
6. Set aside. Leave the oven on for baking the stuffed peppers.

7. For the rice: Bring a large pot of water to boil.
8. Add the rice to the boiling water and continue boiling, uncovered, for 30 minutes (reduce the heat as necessary to prevent overflow).
9. Drain off the remaining cooking water and return the rice to the pot. Set aside.

10. Prepare the filling: In a large skillet over medium heat, warm 2 tablespoons olive oil until shimmering.
11. Add the onion and ½ teaspoon of the salt. Cook, stirring often, until the onion is tender, about 5 minutes.
12. Add the tomatoes and cook until they’re lightly squishy, another 5 minutes or so.
13. Add the cilantro, garlic, chili powder and cumin. While stirring, cook until the garlic is fragrant, about 30 to 60 seconds.
14. Remove the pot from the heat and add the rice, beans, lime juice and about 10 twists of black pepper.
15. Stir to combine, then season with additional salt and black pepper, to taste.

16. To stuff the peppers: First pour off any excess juice pooled within the peppers.
17. Then spoon the rice mixture into each pepper generously (if you have extra, save it to serve as a side dish).
18. Top the peppers with the freshly grated cheese.
19. Bake at 425 degree Fahrenheit for 12 to 13 minutes (in the same 9 by 13-inch baking dish, or on the same rimmed baking sheet lined with parchment paper) or until the cheese is golden in spots.
20. Serve warm with fresh cilantro leaves on top or any other garnishes of your choice. Leftovers keep well in the fridge, covered, for up to 4 days.

Enjoy!

03/13/2026

Day 10 of, "Ways to Enjoy More Fruits and Veggies."

We know everyone is super busy, but let's make skipping breakfast a thing of the past! Prepping these Veggie Egg Bites ahead of time so you have something to take on the go makes for a great start to your morning!

Ingredients:
Eggs: 12, large or extra large
Veggies: assorted, diced (We like bell peppers, mushrooms, onions, zucchini, tomatoes, and spinach!)
Block Cheese: Cheddar, 1 cup, grated
Milk: 1%, splash
Paprika: 1 tsp (optional)
Salt and Pepper, to taste
Cooking spray

Method of Prep:
1. Preheat oven to 350 degrees F.
2. Lightly spray a muffin tin with cooking spray.
3. Spray a non-stick skillet with cooking spray. Heat skillet over medium-high heat on the stove-top. Add veggies and cook for 5-7 minutes, until just softened. remove veggies from heat and set aside to cool.
4. Whisk the eggs, milk, paprika, salt, and pepper in a mixing bowl.
5. Divide the vegetables evenly among the 12 cups in the muffin tin. Top with cheddar cheese.
6. Carefully pour the egg mixture over the veggies and cheese, filling each cup evenly.
7. Bake for 18-20 minutes, until the eggs begin to puff up.
8. Poke a toothpick into the center of the egg bites to ensure they are fully cooked. If they tooth pick comes out clean, remove the Veggie Egg Bites from the oven. (If the toothpick does not come out clean, put the egg bites back in the oven and check every 2-3 minutes with a tooth pick until done.)
8. Allow the egg bites to cool. Then remove from the pan, and refrigerate for up to 5 days.

Pop the Veggie Egg Bites in the microwave for 2 minutes to reheat. Enjoy your quick breakfast on the go!

03/12/2026

Day 9 of, "Ways to Enjoy More Fruits and Veggies."

It may not be summer just yet, but that won't stop us from sharing a bright, summery recipe with you! Mango Salsa is excellent with Homemade Tortilla Chips!

Mango Salsa Ingredients:
Mangos: 2, peeled, pitted, medium dice
Red onion: 1, small dice
Jalapeño Pepper: 1, seeds removed, fine dice
Red Bell Pepper: 1/2, seeds removed, small dice
Fresh Cilantro: 1/4 cup, chopped
Garlic: 1 clove, minced
Olive Oil: 2 Tbsp
Lime juice and zest of 1 lime
Salt and pepper to taste

Method of Prep:
1. Place all ingredients in a medium bowl and mix gently.
2. Cover and place in the refrigerator.

Homemade Tortilla Chips:
Corn Tortilla: 6, small
Avocado or Olive Oil
Salt to taste

Method of Prep:
1. Brush or spray both sides of each tortilla with oil. Sprinkle one side with salt (or both, if you love them salty).
2. Cut each tortilla into 6 wedges.
3. Place in a single layer in the air fryer basket
4. Air fry at 350°F for 5-7 minutes, checking on them once or twice to make sure they aren’t overlapping, shaking basket if needed.

Enjoy your Mango Salsa and Homemade Tortilla Chips using WIC approved foods!

Logan County WIC

03/27/2026

03/26/2026

03/25/2026

03/24/2026

03/23/2026

03/20/2026

03/19/2026

03/18/2026

03/17/2026

03/16/2026

03/13/2026

03/12/2026

Address

Opening Hours

Website

Alerts

Shortcuts

Share

Category

Monday	7:30am - 4:30pm
Tuesday	7:30am - 4:30pm
Wednesday	7:30am - 4:30pm
Thursday	7:30am - 4:30pm
Friday	7:30am - 4:30pm