Author: Michael Hetrick

Chicken Burger

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Chicken Burger
Prep Time
10 mins
Cook Time
15 mins
 

Recipe/Image Source: cookingmatters.org

Keyword: Entrée
Servings: 4
Ingredients
  • 1/2 small bell pepper
  • 1/4 small red onion
  • 1.5 tsp garlic powder
  • 1.5 tsp onion powder
  • 1 lb lean ground chicken, turkey or beef
  • 1/2 tsp dried parsley flakes
  • 1 tsp black pepper
  • 1/2 tsp salt
  • 1 Tbsp canola oil
  • 1/4 cup water
Instructions

  1. Rinse and finely chop bell pepper and onion.

  2. In a medium bowl, combine bell pepper, onion, ground meat, garlic powder, onion powder, parsely, salt and pepper.

  3. Divide mixture into4 pieces. Form pieces into patties about 4 inches across.

  4. In a large skillet over medium heat, heat oil. Add burgers. Cook until browned on both sides, about 5 minutes per side. Add water to the the pan. Cover and cook until the burgers reach 165 degrees, about 10 minutes more.

Lentil and Vegetable Soup

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Lentil and Vegetable Soup
Prep Time
5 mins
Cook Time
30 mins
 

Image Source/ Recipe Source:www.budgetbytes.com

Keyword: Soup
Servings: 4
Ingredients
  • 2 Tbsp canola oil
  • 1 medium onion
  • 3 medium carrots
  • 1 (15 oz) can black beans
  • 1 cup lentils
  • 1 Tbsp garlic powder
  • 1 tsp cumin
  • 1/4 tsp cayenne pepper
  • 1 (15oz) can petite diced tomatoes
  • 4 cups low sodium vegetable broth
  • 1/2 tsp salt
Instructions

  1. Saute onions in a large pot with oil over medium heat until tender. Add the carrots (peeled and sliced) to the pot and continue to saute for 5 minutes.

  2. Drain the can of black beans and add it, diced tomatoes (with juices), dry lentils and all spices to pot. Add the vegetable broth, and stir to combine.

  3. Increase the heat to high and allow the pot to come to a boil. Once it reaches a boil, turn the heat dow to low, place a lid on top, and let it simmer for 30 minutes. Test the lentils to make sure they are tender. If not, continue to simmer until done.

Peanut Butter & Rice Krispie Treats

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Peanut Butter & Rice Krispie Treats
Prep Time
5 mins
Cook Time
5 mins
 

Image Source/Recipe Source:www.sprinklesomesugar.com

Keyword: Dessert
Servings: 6
Ingredients
  • 4 cups rice crispy cereal
  • 1/2 cup creamy peanut butter
  • 1/2 tsp salt
  • 1/2 cup honey
Instructions

  1. Line a 9-inch square pan with parchment paper and set aside. In a small sauce pan over medium heat, gently bring the honey to a boil and allow to boil for one minute. Remove the boiled honey from the heat, then stir in the peanut butter and salt until smooth.

  2. Place the cereal in a large bowl, then pour the peanut butter and honey mixture over the top. Stir well until the cereal is well coated.

  3. Press the mixture into the prepared pan; press hard to pack bars tightly. Allow the bars to cool for one hour, or until completly hard before slicing and serving.

  4. Store in sealed container in the fridge for best shelf life. Serve at room temperature.

Recipe Video

Mix and Match Skillet Meal

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Mix and Match Skillet Meal
Prep Time
10 mins
Cook Time
30 mins
 

Recipe/Image Source: www.foodhero.org

Keyword: Entrée
Servings: 4
Ingredients
  • 1 cup grain (whole wheat pasta, quinoa, brown rice)
  • 3 Tbsp topping (cheese, whole grain crackers
  • 1.5 cups vegetables, fresh, canned or frozen, cut bite-sized make a combination
  • 1 cup protein, cut bite-sized (ground beef, chicken, tuna, salmon)
  • 2 cups sauce, stirred (one can cream soup and 1/4 cup water or low-fat milk)
  • 1/2 tsp spices (try basil, oregano, garlic, parsely)
Instructions
In Skillet

  1. Combine all ingredients except topping in a large skillet.

  2. Bring to a boil. Then reduce heat to low. Cover and simmer until grains are tender, about 15-45 minutes. Stir occasionally and add liquid if too dry. Add topping before serving.

In Oven

  1. Preheat oven to 350 degrees.

  2. Combine all ingredients except topping in a casserole dish. Cover with aluminum foil and bake until grains are tender, about 50 to 60 minutes. Add topping and serve.

Summer Food Program continues to serve meals despite COVID-19

Did you know that 1 in 3 East Texas children are facing hunger this summer?

The East Texas Food Bank’s Summer Food Program is underway at 21 sites throughout our East Texas service area to help feed those hungry children.

The program serves children under 18 during the time when they no longer have access to free and reduced meals and snacks that they receive during the school year. Since these programs end when school does, the Summer Food Service Program helps fill the hunger gap ensuring that children continue to receive nutritious meals during the summer.

Normally, children can enjoy their meals from the program at places like schools, parks and other recreational facilities with their friends. This year, however, the COVID-19 pandemic has changed that.

Instead of children staying at the site to eat as in years past, they can pick up their meals and return to home.

“There definitely is an impact this year,” said Lexi Tremble, Summer Food Site Supervisor for Andrew’s Park in Tyler. “It’s an interesting time for families because usually they come and we have activities and get to engage with the kids. We can’t have the full extent of our program, but we are still feeding them and they are grateful for that.”

Another change for this year is that children pick up both a lunch for that day and a breakfast for the next morning. On the day we visited Andrews Park, over 30 meals were distributed.

“The parents and the kids love they are getting both meals at the same time,” Tremble said adding that St. Paul’s Children Foundation also participates in a summer backpack program that provides extra meals over the weekend on Fridays.

“We’ve received so many positive remarks from parents about how important and necessary that is for their kids,” she said.

Parents like Rita, whose 2 year-old, energetic son Romeo was playing at the park on a hot, summer day, said the meals will be helpful.

“It’s convenient,” Rita said adding that it was her first time to visit the site. “I drove by, saw the sign and he saw kids playing and got excited.”

Rita said she was sure she and Romeo would be back to participate again in the program on their park visit.

Tremble shared that despite the challenges faced this year, the East Texas Food Bank has done a great job.

“We are so grateful to the food bank,” she said. “Just me being able to see the kids come, get excited about meals, getting to interact with them and talk about how important this meal is for them. Thank you for allowing us at St. Paul’s to provide those meals.”

For more information about the Summer Food Program and locations near you, visit EastTexasFoodBank.org/SummerFood.

If you would like to financially support our work and help provide for the 1 in 3 East Texans children facing hunger, please give at EastTexasFoodBank.org/DonateNow.