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    September 2010

    Spicy Chicken and Pasta Quick Meal


    • 2 c spiral pasta, uncooked
    • 1 T olive oil
    • 1 lb. boneless skinless chicken breast halves, cut into thin strips
    • 1 onion, chopped
    • 1 green bell pepper, seeded and chopped
    • 1/2 t salt
    • 1 t cumin
    • 2 c fresh or frozen corn kernals
    • 1/2 c water
    • 2 c chunky style prepared salsa, medium
    • 1 lb. canned pinto or black beans, rinsed and drained
    • 2 tomatoes, chopped
    • 1 T fresh cilantro or parsley, chopped (optional)


    Cook pasta according to package directions. Drain. Meanwhile, heat oil in a large non-stick skillet over medium-high heat. Add chicken, onion and bell pepper and stir-fry 5 minutes over medium-high heat or until chicken is thoroughly cooked. Add salt, cumin, corn and water. Bring to a boil, cover and simmer on low heat 5 minutes.

    Add salsa, cooked pasta, beans, and tomatoes. Cook 5 minutes or until heated through. Sprinkle on cilantro or parsley, if desired.

    6 servings



    Green Salad with Avocado


    • 6 c salad greens, torn into bite size pieces
    • 1/2 red onion, sliced thin
    • 1 1/2 T lemon juice
    • 3 T olive oil
    • 1/2 t pepper
    • 1 T fresh cilantro, chopped
    • 3 tomatoes, cut into wedges
    • 1 avocado, halved, pitted, peeled and sliced


    In a large bowl, toss together the salad greens and red onion. In a small jar, mix together the lemon juice, olive oil, pepper and cilantro and shake. Toss with the lettuce mixture. Gently stir in the tomato and avocado slices.

    6 servings



    After School Snack


    • 1 c wheat cereal flakes
    • 1/2 c creamy peanut butter
    • 2 apples, cut in wedges
    • Wax paper


    Crumble cereal in a bowl. Mix in the peanut butter, stirring. Form mixture into 8 small balls. Place on wax paper and put in freezer for 10 minutes or until firm. Serve with apple wedges.

    4 servings




    Tomatoes, onions, bell peppers, corn, beans, peanut butter, and apples are WIC Approved foods.