Day: December 18, 2025

Whole Wheat Yogurt Pancakes

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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

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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. Set frozen shrimp to thaw in a colander under cold running water and then pat dry with paper towels.

  2. 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. Add frozen vegetables during the last half of the pasta cooking time.

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

  4. If using fresh garlic and ginger (optional), heat 2 tablespoons olive oil in the skillet over medium heat. Sauté garlic and ginger for a few minutes, then add shrimp and cook until just pink.

  5. If not using fresh garlic and ginger, heat olive oil in the skillet and sauté shrimp until just pink. Stir in garlic powder. The shrimp will continue to cook as the sauce is added.
  6. Add the cooked pasta and vegetables back to the skillet with the shrimp. Pour in the chicken broth and stir in the Parmesan cheese.

  7. In a small container with a lid, combine 3 tablespoons flour and ¼ cup half-and-half (or evaporated milk). Shake until smooth and pourable, like pancake batter.

  8. Add the flour mixture to the skillet and stir until the sauce thickens, about 3–5 minutes. If the sauce is too thick, add a little water.

  9. 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.