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    August 2011

    Vegetable Beef Bow Tie Pasta Skillet Dinner

    • 1 lb. lean ground beef
    • 1 large onion, chopped
    • 1 can low sodium, beef or vegetable broth, (14 1/2 oz.)
    • 1 1/2 c bow tie pasta, uncooked
    • 1/2 c water
    • 1 t dried oregano
    • 2 t chili powder
    • 1/2 t salt
    • 1/2 t pepper
    • 1 bell pepper, chopped
    • 2 zucchini, halved and quartered
    • 2 large tomatoes, chopped
    • 1 c cheddar cheese, shredded


    In a large skillet, cook beef and onion until meat is no longer pink. Drain. Stir in broth, pasta, water and seasonings. Bring to a boil. Reduce heat, cover and simmer 15 minutes. Add bell pepper and zucchini. Cover and cook 3 or 4 minutes longer or until pasta and vegetables are tender, stirring occasionally. Stir in tomatoes. Sprinkle with cheese.

    4 servings



    Mushroom Garlic Toast

    • 2 t olive oil
    • 2 garlic cloves, minced
    • 1 c fresh mushrooms, washed and sliced thin
    • 1/2 t pepper
    • 1/2 T fresh thyme or 1/2 t dried thyme
    • 4 slices whole wheat bread


    In a medium skillet, heat olive oil and minced garlic. Cook uncovered over medium heat for 30 seconds. Add the mushrooms, pepper and thyme, tossing to cover with the oil. Sauté the garlic-mushroom mixture over medium heat about 4 minutes or until the mushrooms are tender. Preheat oven to 400 degrees. Place bread slices on a baking sheet. Lightly toast bread on both sides in the oven. Watch carefully. Top the toasted bread with the garlic-mushroom mixture.

    4 servings

    (Make more for lunch the next day, and add shredded cheese on top of the mushroom mixture before baking. Serve with “Planned-Over” Italian salad) 


    Italian Salad

    • 1 bunch red-tipped Romaine lettuce or green Romaine lettuce, washed
    • 4 carrots, peeled
    • 1 red onion, halved and sliced into thin slices
    • 3 tomatoes, cut into wedges
    • 1/4 c fresh basil, chopped
    • 3 T olive oil
    • 2 T lemon juice
    • 1/2 t dried oregano
    • 1/2 t black pepper


    In a large bowl, tear the lettuce into bite size pieces. Using a potato peeler, shave long thin pieces of carrots into the bowl. Add the onions, tomatoes and fresh basil. In a small bowl, whisk the olive oil, lemon juice and pepper. Scoop 4 servings of the salad into a medium size salad bowl. Drizzle lightly with part of the dressing. Toss lightly. Reserve the remaining salad and dressing for lunch tomorrow.

    6 servings



    Honeydew Melon for Dessert

    • 1 ripe honeydew melon


    Wash melon and remove rind and seeds. Cut into bite size chunks. Serve in individual dessert cups.



    Onion, bell pepper, zucchini, tomatoes, cheese, mushrooms, whole wheat bread, lettuce, carrots, red onion and honeydew melon are  WIC Approved Foods.