Author: Michael Hetrick

Whole Wheat Yogurt Pancakes

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Whole Wheat Yogurt Pancakes
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
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.

Brookshire Grocery Co. Donates More Than $100,000 to East Texas Food Bank to Support Families During Christmas Season

Brookshire Grocery Company and Hormel donate to ETFB

Brookshire Grocery Co. (BGC) donated more than $100,000 in food to the East Texas Food Bank on December 9. The donation includes nearly 4,000 hams and a truckload of fresh produce.

The hams are part of a partnership with Hormel Foods Corporation to donate 9,000 Hormel® Cure 81® hams to help feed those in need this holiday season. The two companies donated $100,000 worth of hams to the East Texas Food Bank and other food banks in the company market area for distribution throughout the communities where Brookshire’s, Super 1 Foods, Spring Market, FRESH by Brookshire’s, Reasor’s and FRESH by Reasor’s stores operate.

In addition to the ham donation, and in partnership with BGC’s vendor suppliers, the company also contributed more than $65,000 worth of fresh produce—nearly 40,000 pounds—to the East Texas Food Bank. The hams and produce will be distributed through partner food pantries to support food-insecure individuals and families, including children and seniors, during the holiday season.

Representatives from Hormel Foods, BGC, and the East Texas Food Bank gathered today at the food bank’s Tyler location to commemorate the donation. During the event, leaders highlighted the vital role the contribution plays in supporting hunger-relief efforts throughout the region.

“We are very proud to annually partner with Hormel Foods and our other vendor partners to donate hams and produce this holiday season to nonprofits, including the East Texas Food Bank,” said Brad Brookshire, Chairman and CEO of Brookshire Grocery Co. “We are dedicated to making a difference in our stores and the communities we serve. We are proud to help thousands of families this Christmas holiday with this partnership with Hormel.”

BGC is also currently hosting its 44th annual Spirit of Christmas campaign, which provides additional support for those facing food insecurity. Now through Dec. 16, customers can donate at any BGC store location. All proceeds will benefit local food banks, collectively providing nearly half a million pounds of food each year to families in need throughout the company’s market areas.

December Mobile Pantry Aims to Support East Texas Families

The East Texas Food Bank (ETFB) will host a special mobile pantry event on Monday, December 1, at the Angelina County Expo Center in Lufkin, sponsored by Mike Love and Associates, 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.”

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

The distribution will run from 11 a.m. to 2 p.m., or until supplies run out. Angelina County Expo Center is located at 1200 Ellen Trout Drive in Lufkin. The parking lot will open at 9 a.m. so please don’t arrive sooner than that time.

Volunteers are also needed to help with the distribution. If you are interested, please visit EastTexasFoodBank.org and click on volunteer.