What are the opening hours?

Monday 8am - 5pm Tuesday 8am - 5pm Wednesday 8am - 5pm Thursday 8am - 5pm Friday 8am - 12pm

WIC Program Montgomery County KY

Home
United States
Mount Sterling, KY
WIC Program Montgomery County KY

Call Directions Website

WIC is a program designed to strengthen families by influencing lifetime nutrition and health.

10/14/2026

Times are tight, and WIC can help. WIC serves women who are pregnant and postpartum women up to 6 months after delivery and up to 1 year after delivery if breastfeeding without formula. It also serves babies and children up to 5 years of age. If you are in one of these groups and have KTAP, SNAP, or Medicaid, you automatically qualify. Others can still qualify based on income. For example, a family of 4 can make up to $61,050 a year.

Son tiempos difíciles, y WIC puede ayudar. WIC atiende a mujeres embarazadas y a mujeres en el periodo de posparto (hasta 6 meses después del parto, o hasta un año si están amamantando exclusivamente sin usar fórmula). También atiende a bebés y niños de hasta 5 años de edad. Si usted pertenece a uno de estos grupos y recibe KTAP, SNAP o Medicaid, califica automáticamente. Otras personas también pueden calificar según sus ingresos; por ejemplo, una familia de cuatro integrantes puede tener ingresos de hasta $61,050 al año.

10/02/2026

The kids will love this Ultimate Strawberry PB&J, and if we're honest, we love it too.

Ingredients:
3 slices of bread
2 Tbsp peanut butter
1 Tbsp raw, unsalted peanuts (or whatever you have on hand)
2 Tbsp strawberry preserves
1/4 Cup fresh strawberries, washed, cored, and sliced

Instructions:
1.) Toast bread until golden brown.
2.) Spread one piece of toast with peanut butter and sprinkle with peanuts (if desired).
3.) Top with the second piece of toast.
4.) Spread the second piece of toast with strawberry preserves and cover with fresh sliced strawberries.
5.) Top with the third piece of toast and serve.

Note: this recipe makes ONE serving, so double and triple accordingly for however many servings you need. Younger kids could also halve a sandwich to share.

09/30/2026

Here is a delicious side dish that can be enjoyed all year round, Herbed Red Potato Salad.

Ingredients:
2 pounds small red potatoes, scrubbed and sliced into 1/2-inch thick rounds
1 Tbsp fine sea salt
1/4 Cup olive oil
1/3 Cup lightly packed fresh, flat-leaf parsley, roughly chopped, plus 2 Tbsp more for garnish (if desired)
2 Tbsp fresh lemon juice
2 tsp Dijon mustard
2 cloves garlic, roughly chopped
freshly ground black pepper to taste
3 stalks celery, chopped
Optional: 2-3 hard-boiled eggs, chopped (this recipe does not originally call for egg, but eggs are a great way to stretch a potato salad and make it more filling).

Instructions
1.) Begin by prepping your ingredients. Slice and chop ingredients and measure out ingredients before you begin to ensure effortless flow while preparing your meal.
2.) In a large saucepan or Dutch oven, combine sliced potatoes and salt. Cover with water by 1 inch. Bring to a boil over high heat and then reduce heat to medium-low. Cook until potatoes are easily pierced by a paring knife (or fork) and pulled out with little resistance, about 5-6 minutes.
3.) Reserve 1 Cup cooking water (this will be used later) and then drain. Transfer the potatoes to a large mixing bowl.
4.) In a small food processor or blender, combine the olive oil, parsley, green onions, lemon juice, Dijon mustard, garlic, and freshly ground black pepper. Process until the herbs and garlic have been chopped into little pieces. While running the food processor, pour in the reserved cooking water and process just until blended. (If you don't have a food processor or blender, just finely chop the parsley and onions, and whisk the dressing together until the oil is fully incorporated.)
5.) Drizzle the potatoes (and chopped hard-boiled egg if using) with the herbed olive oil mixture and gently mix to combine. (It will look like you've poured too much dressing, but don't worry, the potatoes will soak it up.) Let the potatoes rest for 10 minutes, gently tossing every few minutes.
6.) Add the celery to the bowl, along with a couple tablespoons each of additional chopped parsley and green onions. Toss again. Season generously to taste with salt and pepper.
7.) Serve immediately (if you like it warm) or cover and refrigerate until you're ready to serve. This salad will keep in the refrigerator for about 3 days.

09/28/2026

'Tis the season for chili! Add this one to the rotation.

Ingredients:
1 Tbsp oil
1 onion, diced
5 cloves garlic, minced (or 1/2 tsp garlic powder)
2 Tbsp chili powder
1 tsp paprika
3/4 tsp cumin
1/2 tsp cayenne pepper (optional if you don't want heat)
1 and 1/2 tsp salt
6 Cups water or vegetable broth
One 25-28 oz jar plain tomato-based pasta sauce
2 Cups green lentils
4 carrots, diced
1 large sweet potato, peeled and cut into 1/2-inch cubes
2 Cans black beans, drained and rinsed
Optional (but delicious) toppings: sour cream, avocado slices, grated cheese

Instructions:
1.) In a large pot over medium heat, add the olive oil and diced onion. Sauté for about 3 minutes.
2.) Add the garlic (or garlic powder), chili powder, paprika, cumin, cayenne (if using), and salt. Cook for about 2 more minutes.
3.) Add the water or vegetable broth and pasta sauce. Stir in the lentils and carrots.
4.) Turn up the heat to high, bringing to a boil. Once it boils, reduce heat to medium low, cover, and simmer for 10 minutes.
5.) After 10 minutes, add cubed sweet potatoes and black beans, and simmer on medium-low for 40-50 minutes or until the lentils are tender. Add extra water or broth to thin, if needed or desired.
6.) Garnish with desired toppings. Serve and enjoy!

09/25/2026

Cold and Flu Season will be here before you know it! Remember to check with your healthcare provider to see if the annual flu and/or COVID vaccine is right for you.

After that, you can certainly enjoy some Minestrone Soup!

Ingredients:
1 Tbsp olive oil (use water if you want it oil-free)
2 cloves garlic, minced
1 onion, chopped
2 stalks celery, diced
1 large carrot, diced
1 tsp dried basil
1 tsp dried oregano
1 Cup chopped green beans
6 Cups vegetable broth
1 Can (15oz) cannellini
(white) beans, rinsed and drained
1 Cup pasta (ex. macaroni, ditalini, mini shells)
4 chopped Roma tomatoes
2 Cups fresh baby spinach
salt to taste
pepper to taste

Instructions:
1.) Heat the oil in a large pot over medium-high heat.
2.) Add the garlic, onion, celery, and carrots, and sauté until slightly tender, stirring occasionally.
3.) Add the basil, oregano, green beans, and vegetable broth. Bring to a boil.
4.) Add the cannellini beans and pasta. Return to a boil.
5.) Reduce heat and simmer, covered, until pasta is tender, about 8-10 minutes, stirring occasionally so the pasta doesn't stick to the bottom.
6.) Stir in the tomatoes and remove from heat.
7.) Season to taste with salt and pepper.
8.) Ladle into bowls and garnish with parsley, if desired.

09/22/2026

Here is a classic comfort recipe for many of us: Tuna Melt.

Ingredients:
4 slices whole wheat bread
2 Tbsp mayonnaise (optional since this portion is for flavor)
1 Cup shredded cheddar cheese
One 10-12oz can of tuna
2 Tbsp minced celery
2 Tbsp minced red onion (Soaked in cold water for 5 minutes and then drained, this helps to take the sharpness out of the onion. If you like it sharp, skip the soaking.)
1 tsp minced flat-leaf parsley
1/3 cup mayonnaise (or equivalent binding agent)
1 Tbsp Dijon or whole grain mustard
Black pepper, to taste
Freshly squeezed lemon juice to taste (optional)

Instructions:
1.) Preheat the oven broiler and set the rack about 4-5 inches from the heat source.
2.) In a mixing bowl, break up the tuna with a fork. Toss it with the celery, onion, and parsley. Add the 1/3 Cup of mayonnaise and the mustard and season with pepper to taste. Stir to combine. Add the lemon juice if desired.
3.) If using the broiler, place the bread on the baking sheet, and toast in the oven. Spread the tasted bread with mayonnaise (if using). Top with the tuna salad and then the shredded cheese. Place the baking sheet under the broiler and heat for 3-5 minutes until the cheese is melted. Serve immediately for best results.
4.) If using the stovetop, place a skillet on medium heat. Spread the mayonnaise on one side of each piece of bread. Place a piece of bread, mayonnaise side down, in the skillet, add tuna mixture, and top with cheese. Place second piece of bread on top (mayonnaise side facing out). Wait until the bread is golden brown on the bottom, then flip and cook until the second side is golden brown. Serve and enjoy!

09/18/2026

A bonus recipe for the weekend! How about a Colorful Corn & Bean Salad that pairs well with your favorite chips? Get the kids involved on this one because it's a super easy, throw together type of recipe.

Ingredients:
1 Can (15oz) black beans, rinsed and drained
1 Jar (13oz) corn relish
1/2 Cup canned kidney beans
1/2 Cup quartered cherry tomatoes
1/2 Cup chopped celery
1/4 Cup chopped sweet orange pepper
1/4 Cup sliced pimiento-stuffed olives
Sliced red onion, if desired (highly recommended)
2 tsp minced fresh parsley

Instructions:
1.) In a large bowl, combine all ingredients.
2.) Cover and refrigerate until ready to serve.

09/16/2026

Looking for some mid-week comfort? Check out this Creamy Homemade Mac & Cheese!

Ingredients:
8 oz elbow macaroni
1/4 Cup all purpose flour
2 Tbsp butter
2 Cups milk
2 Cups shredded cheddar cheese (or whichever cheese you prefer)

Instructions:
1.) Preheat oven to 350 degrees.
2.) Prepare pasta according to package directions and drain.
3.) In a saucepan over low heat, combine flour and butter, whisking for 2 minutes.
4.) Slowly add milk, making sure to whisk until well combined to avoid lumps.
5.) Add half the cheese, small amounts at a time, until melted. Remove from heat.
6.) Put pasta into a casserole dish prepared with non-stick spray.
7.) Pour cheese mixture over the pasta and stir.
8.) Top with the remaining cheese.
9.) Bake at 350 degrees for 30 minutes or until cheese is melted and bubbly.

09/14/2026

Game Season will be upon us soon! Here is a new take on a classic favorite: Crispy Baked Buffalo Tofu Wings.

Ingredients:
16-oz package extra firm tofu
6 Tbsp cornstarch
1/4 Cup milk
Bread crumb mixture
- 1 Cup panko style crumbs (or breadcrumbs if you have those on hand)
- 2 Tbsp olive oil
- 1/2 tsp paprika
- 1/2 tsp salt
- black pepper
1/4 - 1/2 Cup bottled wing sauce of your choice

Instructions:
1.) Remove tofu from package and drain excess water. Wrap tofu block in several layers of paper towel or a white flour sack towel. Place the wrapped tofu on a plate. Top with another plate turned upside down. Place a heavy item on top of the plate and allow to sit for about 30 minutes. This is to remove excess moisture.
2.) Preheat oven to 425 degrees and lightly grease a cookie sheet.
3.) Slice tofu into 1/2-inch sticks.
4.) Put the cornstarch in one bowl, the milk in a second bowl, and the bread crumb mixture in a third bowl. Pour some of the breadcrumb mixture onto a plate.
5.) Dip each tofu wing into the cornstarch and toss to coat. Dip in the milk and then roll in the breadcrumbs on the plate. Place the wings on the prepared cookie sheet. Add more of the breadcrumb mixture to the plate as needed.
6.) Bake the tofu for 25 minutes. Flip, and then bake an additional 10-15 minutes or until the tofu wings are crispy.
7.) Place the tofu wings in a large mixing bowl and toss with buffalo sauce to coat. Serve immediately for best results.

Note:
- Serve with ranch or bleu cheese dressing.
- For those who do not like spicy buffalo wing sauce, serve with favorite dipping sauce instead. Get creative!

09/11/2026

Still have some avocados left over? Huge fan of the avocado toast? Either way, we're happy you're here and enjoying delicious, healthy sources of fat and nutrients! Get the kids involved in this one and try out this avocado egg salad sandwich next!

Ingredients:
2 ripe avocados
6 hard-boiled eggs
1/3 Cup sauerkraut (optional, but yummy)
2 Tbsp lemon juice
2 Tbsp fresh chives, minced
1/2 tsp. salt
Cracked black pepper
Cucumber (or veggies of choice)
2 slices whole wheat bread OR 1 everything bagel

Instructions:
1.) Cut the avocados into cubes and scoop into a mixing bowl with a spoon. Use a fork to lightly mash.
2.) Roughly chop the hard-boiled eggs and add them to the bowl along with the sauerkraut, lemon juice, yogurt, chives, salt, and pepper. Mix until well combined.
3.) To serve, toast an everything bagel or 2 pieces of whole wheat toast, and top with your veggie(s) of choice. Store leftovers in the refrigerator for up to 4 days.

Address

108 E Locust Street
Mount Sterling, KY
40353

Opening Hours

Monday	8am - 5pm
Tuesday	8am - 5pm
Wednesday	8am - 5pm
Thursday	8am - 5pm
Friday	8am - 12pm

Telephone

+18594983808

Website

https://montgomerycountyhealthky.gov/administration/wic-program/

Alerts

Be the first to know and let us send you an email when WIC Program Montgomery County KY posts news and promotions. Your email address will not be used for any other purpose, and you can unsubscribe at any time.

Want your organization to be the top-listed government service in Mount Sterling?