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    May 2012

    Cook Out Time Recipes



    Southwest Grilled Burgers

    • 1 1/2 lb ground turkey breast
    • 1 jalapeno pepper, seeded and chopped
    • 1/2 t fresh ground pepper
    • 1/2 t salt
    • 1 t chili powder
    • 1 t ground cumin
    • 1 garlic clove, minced
    • 1 c chunky tomato salsa
    • 6 thin slices reduced-fat Monterrey Jack cheese
    • 6 whole wheat hamburger buns
    • 6 tomato slices
    • 1 c additional salsa for topping


    Heat coals or gas grill. Mix ground turkey, jalapeno pepper, ground pepper, salt, chili powder, cumin, minced garlic and 1 c salsa in a large bowl. Shape into 6 patties, each about ¾-inch thick. With the back of a spoon, make a shallow indentation in the center of each patty to help them cook evenly. Grill the patties over direct medium heat, with the lid closed as much as possible, until fully cooked and not pink, but still juicy, about 10 to 12 minutes, turning once. About 1 minute before burgers are done, top each with cheese and lightly toast the cut sides of the buns over direct medium heat. Serve the burgers on the toasted buns with a tomato slice and a spoonful of additional salsa.

    6 servings



    Spicy Grilled Veggies

    • 3/4 c orange juice
    • 1/2 c lime juice
    • 2 T honey
    • 2 t olive oil
    • 1/2 t salt
    • 1/4 t crushed red pepper
    • 2 large onions, peeled and sliced into 1/2 inch slices
    • 2 large bell peppers, seeds removed and also cut off the core into large pieces as flat as possible
    • 4 medium zucchini squash, each halved lengthwise
    • 4 medium yellow squash, each halved lengthwise
    • cooking spray
    • 1/8 t cayenne pepper


    In a large resealable plastic bag, combine orange juice, lime juice, honey, olive oil, salt and crushed red pepper. Add the sliced onions, bell peppers, zucchini and yellow squash to the bag. Seal and marinate in the refrigerator 1 hour or longer, turning the bag once. Prepare grill. Drain vegetables in a colander over a bowl, reserving the marinade. Place vegetables on a grill rack coated with cooking spray. Turn once and baste with the reserved marinade. Grill the zucchini and yellow squash about 4 to 6 minutes. Grill the onions and bell peppers about 10 to 12 minutes. The veggies should be crisp-tender. Refrigerate 2 cups of the grilled veggies for a Planned-Overs Meal and place the remaining veggies on a serving platter, sprinkle lightly with cayenne pepper.

    6 servings plus Planned-Overs



    Make Ahead Colorful Slaw

    • 1/4 c white vinegar
    • 1 T olive oil
    • 1 T honey
    • 1/4 t salt
    • 1/4 t freshly ground pepper
    • 6 c green cabbage, chopped
    • 3 c red cabbage, shredded
    • 3 carrots, peeled and shredded


    Combine vinegar, olive oil, honey, salt and pepper in a large bowl. Add green cabbage, red cabbage and carrots. Toss well. Cover and chill 2 or 3 hours.

    6 servings and 2 more planned-overs servings for lunch with a tuna sandwich on whole wheat bread and an orange on the side.



    Berry Parfaits

    • 1 T fresh lemon juice
    • zest of one lemon
    • 2 T honey
    • 3 c berries; strawberries and/or blueberries, washed and stemmed
    • 2 c vanilla yogurt


    In a medium bowl, mix the lemon juice, lemon zest and honey. Add the berries and stir gently. To assemble the parfaits, in 6-8 oz glasses, spoon 1/8 cup yogurt in each glass. Top with 1/4 cup of berries, and 1/4 cup yogurt and 1/4 cup berries. Serve or refrigerate up to 2 hours.

    6 servings



    A Planned Overs Meal for the Next Day


    Veggie and Cheese Pizza

    • 1 prebaked 12 in whole wheat pizza crust
    • 2 garlic cloves, halved
    • 1 (8oz) can tomato sauce, low sodium
    • 1 T fresh oregano or 1 t dried oregano
    • 2 c grilled vegetables, cut up (red onion, zucchini and yellow squash)
    • 1 c (4oz) part-skim Mozzarella cheese, shredded
    • 1/3 c fresh basil, chopped


    Place prebaked crust on a 12 inch pizza pan. Rub cut side of garlic halves over the crust, then mince the remaining garlic. In a small bowl, mix the minced garlic, tomato sauce and oregano. Spread the mixture on the crust. Top with the grilled veggies. Sprinkle with cheese. Bake at 450 degrees just until heated and the cheese melts, about 10 minutes. Sprinkle on the fresh basil.

    Cut into 6 slices.


    Serve with a leafy lettuce salad topped with canned black-eyed peas that have been rinsed and drained, chopped tomatoes and green onions.



    Jalapeno peppers, garlic, reduced-fat Monterrey Jack cheese, tomatoes, orange juice, limes, red onions, bell peppers, zucchini, yellow squash, cabbage, carrots, lemon, strawberries, blueberries, Mozzarella cheese, lettuce, canned black-eyed peas and green onions are  WIC Approved Foods.