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    November 2010

    Roasted Sweet Potatoes with Rosemary

     

    • 2 lb sweet potatoes or yams, scrubbed & cut into 1 inch cubes
    • 2 T olive oil
    • 1 t dried chopped rosemary or 1 T fresh rosemary, chopped
    • 1/2 t pepper
    • 1/2 t salt

    Preheat oven to 400 degrees. Spray a 9x13 inch oven proof pan with cooking spray. Combine all ingredients in the prepared pan and stir to coat evenly. Bake 30 to 45 minutes or until the sweet potatoes are tender and crusty, stirring once or twice to prevent sticking.

    8- 1/2 cup servings

     

     

    Apple Salad

     

    • 8 c mixed salad greens, washed and torn
    • 2 large tart apples, chopped
    • 1/4 c dried cranberries or raisins
    • 1/3 c chopped pecans, toasted
    • 3 T apple cider vinegar
    • 2 T olive oil or canola oil
    • 1 T lemon juice

     

    In a large bowl, combine the mixed salad greens, apples, dried cranberries or raisins and pecans. Mix the vinegar, oil and lemon juice. Drizzle over the salad. Toss to coat.

    8- 1 cup servings

     

     

    Creamy Broccoli Soup

     

    • 3 c broccoli, cut into small pieces
    • 1/2 c celery, diced
    • 1/2 c onion, chopped
    • 2 carrots, shredded
    • 2 c low sodium chicken or vegetable broth
    • 4 c nonfat milk
    • 1/4 c cornstarch
    • 1/4 t ground thyme
    • 1/2 t salt
    • 1/2 t pepper
    • 1/2 c fat-free cheddar or Swiss cheese, shredded

     

    Place broccoli, celery, onion, carrots and chicken broth in a heavy pan over medium high heat. Bring to a boil. Cover pan, reduce heat to low and cook 8 minutes, or until vegetables are tender. Cook over medium heat, stirring constantly, until soup begins to thicken and boil. Remove from heat and stir in cheese.

    8- 1 cup servings

     

    Celery, broccoli, onion, nonfat milk and cheddar cheese are  WIC Approved Foods.