Author: Michael Hetrick

Chicken Salad with Peanut Dressing

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Chicken Salad with Peanut Dressing

Image/Recipe Source: Cooking Matters

Keyword: Entrée
Ingredients
Salad
  • 2 chicken breasts, cooked and shredded
  • 1 medium head romaine lettuce
  • 1 medium red bell pepper
  • 1 small apple
  • 8 snow peas
  • 1 10 oz can mandarin oranges, packed in juice
  • 1/4 cup slivered almonds (optional)
Dressing
  • 2 tablespoons peanut butter
  • 2 tablespoons oil
  • 2 teaspoons reduced-sodium soy sauce
  • 2 teaspoons distilled white vinegar
Instructions

  1. Rinse lettuce. Pat dry. Tear into bite-sized pieces.

  2. Rinse bell pepper. Remove core and seeds. Cut into bite-sized pieces.

  3. Rinse apple. Cut into thin slices. Then, cut slices into matchsticks.

  4. Rinse snow peas. Slice thinly on the diagonal.

  5. Drain mandarin oranges, reserving juice.

  6. In a large bowl, add peanut butter, oil, soy sauce, vinegar, and 1 Tablespoon reserved mandarin orange juice. Mix until well blended.

  7. Add lettuce, bell pepper, apple, snow peas, drained mandarin oranges and chicken to bowl with dressing. Toss to coat. If using almonds, sprinkle on top of salad now.

Egg Bites

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Egg Bites

Adapted and modified from Art and the Kitchen

Photo Credit: Art and the Kitchen

Keyword: Breakfast, Snack
Ingredients
  • 6 eggs
  • 3 tablespoons milk
  • 3/4 cup grated cheddar cheese
  • 1 cup ground breakfast sausage, cooked
  • 3/4 cup red bell pepper, chopped
  • 1/4 cup onion, chopped
  • 1/2 tablespoon oil
  • salt and pepper to taste
  • cooking spray
Instructions

  1. Preheat oven to 350º Fahrenheit. Spray mini muffin pan generously with cooking spray.

  2. Heat the oil in a skillet. Add red pepper and onion. Sauté until the peppers and onion are slightly tender. About 4-5 minutes.

  3. In a separate bowl or large measuring cup, whisk together the eggs and milk.

  4. In another bowl, add sausage and veggie mixture.

  5. Use a spoon to add the sausage and veggie mixture to a greased mini muffin pan. Top with cheese.

  6. Pour egg and milk mixture into each mini muffin section.

  7. Bake at 350º F for about 14-16 minutes. Tops should be golden brown.

Recipe Notes

This recipe is customizable, and ingredients can be swapped based on your family's preferences. 

Church Donates Over 4,000 Gallons of Milk to Catholic Charities and East Texas Food Bank

he Church of Jesus Christ of Latter-day Saints is supporting local hunger relief efforts by delivering 4,320 gallons of 2% milk to East Texas Food Bank and Catholic Charities on Wednesday August 13.

TYLER – The Church of Jesus Christ of Latter-day Saints is supporting local hunger relief efforts by delivering 4,320 gallons of 2% milk to East Texas Food Bank and Catholic Charities on Wednesday August 13.

“We’re incredibly grateful for the partnership, generosity and grace of The Church of Jesus Christ of Latter-day Saints in providing milk to our pantries,” said Dave Woodyard, CEO of Catholic Charities Dallas. “Collaborations like these make a huge difference in serving the most vulnerable in our community.”

Milk is one of the most requested—and hardest to obtain—items at food banks, according to Feeding America.

The truck will first unload half of the donation at Catholic Charities in Dallas and then the rest to East Texas Food Bank in Tyler.

As the top food source of calcium, vitamin D, and potassium, milk plays a key role in nutrition. But for many children and families in need, even basic staples like milk—and the essential nutrients it provides—are often out of reach. This donation will aid families as they plan for back-to-school necessities.

“We’re grateful for the opportunity to partner with Catholic Charities Dallas to provide milk to our community,” said Peter Harris, communications director for the Church in the Dallas–Fort Worth metro area. “This delivery was so needed in our area.”

Harris added, “We are thankful for the work Catholic Charities does day in and day out to address food insecurity in Dallas. Together, we share a commitment to alleviating hunger, and we look forward to continued opportunities to support this vital mission.”

DFW ranks third among U.S. metro areas for the highest number of people facing hunger, according to Feeding America.

The Church has a long-standing partnership with both Catholic Charities Dallas and East Texas Food Bank, providing volunteers and donations as needs arise. Both organizations have the infrastructure to distribute the milk efficiently across East Texas and the DFW area. The Church was also recognized with the “Hunger Hero Award” for their outstanding contributions to the East Texas Food Bank.

“We are privileged to work so closely with these partners to ease the burden in our communities,” says President Charles Rhodus, Stake President and leader of the Church in Tyler area. “Our goal is to give as Jesus Christ would give to those in need.”

The Church and these two nonprofit partners share the goal of alleviating hunger and helping individuals in need, with an emphasis on treating everyone with dignity and respect as they work toward greater self-reliance.

This donation originated from the Church’s dairy operations in Utah. One of the Church’s regional humanitarian priorities is to help meet the basic needs of those experiencing hunger. Texas currently leads the nation in food insecurity.

Turkey Pinwheels

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Turkey Pinwheels

Picture Credit: eatingbirdfood.com

Keyword: Entrée
Ingredients
  • 4 whole wheat tortillas (10 inch)
  • 1 package oven roasted turkey, sliced
  • 1 head lettuce
  • 1 package sliced cheddar cheese
  • 1 5.3 oz cup plain non-fat Greek yogurt
  • 1 package dry ranch seasoning
Instructions

  1. In a small bowl, mix together 1 tablespoon of the ranch seasoning packet with the Greek yogurt.

  2. Lay the whole wheat tortillas on a flat surface. Spread a thin layer of the ranch dip on each tortilla.

  3. Layer two lettuce leaves over each tortilla, followed by two slices of turkey and one slice of cheddar cheese.

  4. Starting with the edge closest to you, fold over the tortilla so it sticks, and then roll it up as tightly as possible, tucking in the fillings as you go.

  5. With the seam side facing down, slice the roll into 1" wide pieces.

  6. Arrange on a plate and enjoy!

Tyler ISD Schools Prepare for 35th Annual Pantry Raid

Tyler High and Tyler Legacy are coming together again this year before their big football rivalry to raise funds and food to support the East Texas Food Bank’s BackPack program as part of the 35th Annual Pantry Raid.

The East Texas Food Bank and the Tyler Independent School District host the annual event. Since the pantry raid began in 1991, students have raised more than 1.9 million meals.

“Child hunger is a concern in our region. According to new Feeding America Map the Meal Gap statistics, 1 in 4 East Texas children are food insecure,” said David Emerson, CEO of the East Texas Food Bank. “Many student’s families depend on the ETFB BackPack program to help fill the weekend hunger gap, so we greatly appreciate the students for keeping this event going for 35 years!”

Last year students raised funds and food to provide 117,243 meals. Tyler High and Tyler Legacy students will collect food and funds over the next several weeks. Monetary donations will support ETFB’s programs that serve Tyler ISD students, such as the BackPack Program. More than 8,800 East Texas children receive BackPacks every weekend filled with nutritious, kid-friendly food.

“This is a tradition our students look forward to every year,” said Jennifer Hines, Tyler ISD Chief Communications Officer. “Their involvement makes a real difference for classmates and families who rely on the BackPack program for weekend meals. Each campus brings its own creativity to the effort, engaging students and families while reinforcing the importance of service and community support.”

The results are announced at halftime during the two Tyler school’s annual football game on Friday, September 5, at Christus Trinity Mother Frances Rose Stadium. Donations can be made at www.tylerpantryraid.com