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Hot and hearty meals provide warmth and comfort in January

Hot and hearty meals provide warmth and comfort in January

Jan. 22, 2025

By Mary Wade Burnside and Sarah Moore

The new year is proving to be the perfect season to stay warm and cozy at home, so this month’s WIC Kitchen is focusing on hot and hearty meals that you can make with items you probably have on hand.
If you like snowy days, January hasn't disappointed you so far. These recipes should help you achieve a sense of self-sufficiency, especially if grocery runs have been fewer recently.
And because this is WIC Kitchen, they are healthy and full of nutrients.
The primary ingredient in the Crispy Pinto Bean Quesadillas is high in fiber, protein, iron and magnesium. They support digestive health, help maintain muscle function and they promote steady energy levels.
National Bean Day took place earlier in the month and it makes sense. It’s a great time to stock up on a variety of beans for meals that will warm you up. My parents used to host a “chili bowl” back when the Super Bowl took place in January and it’s the perfect dish to nosh on while watching a football game.
Or try the Chili Tomato Macaroni. That’s another great thing about chili — there are so many different ways that it can be prepared, and this unique one is easy to make.
Of course, ground beef provides protein and iron for muscle growth and oxygen transport. Tomatoes are rich in vitamin C and antioxidants, which boost the immune system and protect cells. They are also high in vitamin A and potassium, which support eye health and blood pressure regulation.
And the carbs in macaroni help boost energy levels, which is very welcome for many during times in which we aren’t as naturally active as we want to be.
Try out these WIC Kitchen recipes and stay warm and cozy!

Crispy Pinto Bean Quesadillas
Ingredients:

*1 can pinto beans (15 ounces), drained and rinsed
1 teaspoon taco seasoning
1/2 cup salsa
*2/3 cup shredded Monterey jack cheese
*6 flour tortillas, 6 inches each
3 teaspoons neutral oil (like *avocado or vegetable oil)

Directions:
In a large bowl, mash the beans, taco seasoning, and salsa together until chunky.
Spread 1/4 cup of the bean mixture into half of a tortilla.
Top with cheese, then fold in half.
Repeat until all the tortillas are filled. (It should make five-six tacos.)
Add two teaspoons of oil to a large skillet and heat over medium heat for 30 seconds. Swirl it around the pan until the pan is coated.
Place two-three quesadillas in the skillet and cook for four-five minutes until golden brown. Flip and continue to cook for two-three minutes until crispy.
Remove quesadillas from the skillet.
Add an additional teaspoon of oil to the skillet (if necessary) and continue to cook the remaining quesadillas until crispy.
Top with garnishes like cilantro, pica de gallo, etc. and enjoy!

Chili Tomato Macaroni
Ingredients:

3/4 pound ground beef, 85% lean
1 1/2 cups water
*1 cup elbow macaroni, uncooked
*1 can diced tomatoes, drained (15 ounces)
2 teaspoons chili powder, mild
*1 tsp minced onion
1 tsp dried parsley flakes
Salt (optional, to taste)

Directions:
Brown ground beef in a large skillet, drain the fat.
Add water, macaroni, tomatoes, chili powder, minced onion, and dried parsley flakes. Stir.
Bring to a boil, reduce heat to low and simmer covered on low heat for 20 minutes or until macaroni is tender.
Taste. Add a small amount of salt if needed.
Refrigerate leftovers.

*Ingredients with an asterisk next to them are available through Monongalia County Health Department WIC. Call us at 304-598-5181 for more information.

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