Day: December 18, 2025

Whole Wheat Yogurt Pancakes

Print
Whole Wheat Yogurt Pancakes

Adapted and modified from MyPlate Super Cookbook

Image source: The Kitchn

Course: Breakfast
Keyword: Breakfast
Ingredients
  • 1 cup Whole Wheat Flour
  • 1 tsp Baking Powder
  • 1/4 tsp Baking Soda
  • 1/4 tsp Salt
  • 1/2 cup Plain Low-Fat Yogurt
  • 3/4 cup Low-Fat Milk
  • 1 tbsp Brown Sugar
  • 1 egg
  • Butter or vegetable oil for cooking
  • Fresh or thawed fruit for serving
Instructions

  1. Heat a griddle or large skillet over medium-low heat. In a large bowl, whisk together the whole wheat flour, baking powder, baking soda, and salt.

  2. In a separate small bowl, whisk together yogurt, milk, brown sugar, and egg until combined.

  3. Pour wet ingredients into the dry ingredients. Stir until well combined.

  4. Add on teaspoon butter or oil the griddle or skillet. Flip pancakes after bubbles rise to surface and bottom brown, about 2-4 minutes.

  5. Cook until second side is lightly browned.

  6. Serve pancakes topped with your favorite fresh fruit.

Quick Pasta Primavera

Print
Quick Pasta Primavera

Image source: All our way

Keyword: Entrée
Ingredients
  • 1 12 oz package frozen shrimp (substitute: chicken, tofu, or any leftover cooked meat)
  • 12 oz whole-wheat shaped pasta
  • 12 oz frozen mixed vegetables small cut
  • 1½ cups low-sodium chicken broth
  • ¼ cup half-and-half or evaporated milk
  • 2-3 tbsp all-purpose flour
  • ¼ cup grated Parmesan cheese
  • ½ tsp garlic powder or 3 cloves fresh garlic minced
  • 1 pinch fresh ginger minced (optional)
  • 2 Tbsp olive oil
Instructions

  1. In a large skillet, add the shaped pasta and cover with water about ½ inch above the pasta. Bring to a boil, then reduce heat to a simmer and cover with a lid.

  2. Add frozen vegetables during the last half of the pasta cooking time according to the directions on the vegetable package (the vegetables usually take a little less time than the pasta, depending on how small they are cut).

  3. When the thickest vegetable is tender, drain the pasta and vegetables in a colander. Set aside.

  4. In a small container with a tight lid, combine the flour and the half and half. Shake until it is smooth and pourable like pancake batter, set it aside.

  5. Rinse and wipe out the same skillet. Warm 2 tablespoons olive oil over medium-hi heat. Sauté fresh garlic, optional ginger and shrimp until shrimp is just pink. If you use garlic powder, add it after the shrimp turns pink.

  6. Pour in the chicken broth

  7. Pour the flour mixture into the skillet and stir it until a creamy sauce is formed.  If the sauce is too thick, add a splash of water.

  8. Add pasta and veggies and stir well to combine.

  9. Add parmesan, serve and enjoy!

Texarkana Food Distribution Supports East Texas Families

The East Texas Food Bank (ETFB) will host a food distribution event on Monday, December 22, in Texarkana, TX at Liberty Eylau Middle School, sponsored by Church on the Rock-Texarkana and CHRISTUS St. Michael Health System, to provide additional food assistance to local families during the holiday season.

“The ETFB will offer a 25-pound box of non-perishable items along with frozen meat and produce,” said David Emerson, CEO of the ETFB. “Because so many people experience food insecurity year-round, we’re working to make sure East Texans have the meals they need this holiday season.”

Arkansas residents can come to the distribution to receive the box of food and produce but the meat can only be distributed to Texas residents as it is a product from the Texas Department of Agriculture.

Each vehicle may pick up food for up to two households, and organizers anticipate serving approximately 1,200 families.

The December 22 distribution will run from 11 a.m. to 2 p.m., or until supplies run out. Liberty Eylau Middle School is located at 5555 Leopard Dr. The parking lot will open at 9:30 a.m.