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    December 2013

    Family Time Meals

     

     

     

    Balsamic Roasted Chicken with Root Vegetables

    • 5 to 6 lbs chicken pieces
    • 2 T olive oil, divided
    • 6 carrots, chopped
    • 1 sweet potato, peeled and chopped
    • 1 small onion, quartered
    • 3 T balsamic vinaigrette
    • 1/4 c low-sodium chicken broth
    • 2 T orange juice
    • 1 t thyme
    • 1 t rosemary

     

    1. Preheat oven to 450°F.
    2. Rinse chicken pieces with water, pat dry and rub with 1 T olive oil.
    3. Spray a large glass casserole dish with nonstick cooking spray. Place carrots, potatoes, and onion in the dish; toss with 1 T olive oil until well coated. Place chicken on top of vegetables.
    4. In a small bowl, stir together remaining ingredients; pour over chicken.
    5. Place chicken dish on the middle rack of oven. Reduce oven temperature to 350°F; cook until chicken reaches an internal temperature of 165°F, approximately 1 hour.
    6. If desired, use remaining chicken in Roasted Chicken and Vegetable Soup recipe that follows.

     

    Serves 4-6.

     

      

     

    Cheesy Zucchini Drop Biscuits

    • 2 1/2 c biscuit mix
    • 1 t parsley
    • 1/2 t rosemary
    • 1/4 t nutmeg
    • 3 eggs, lightly beaten
    • 1/4 c low-fat milk
    • 1/4 c margarine, melted
    • 1 1/2 c zucchini, shredded and drained
    • 1 c cheddar or Colby Jack cheese, shredded
    • Non-stick cooking spray

     

    1. Preheat oven to 400°F. Lightly spray a baking sheet with non-stick cooking spray.
    2. In a large mixing bowl, combine biscuit mix, rosemary and nutmeg. Stir in eggs, milk and margarine until just combined. Stir in zucchini and cheese.
    3. Drop by spoonfuls about 2-inches apart on baking sheet. Bake for 10-14 minutes, or until golden brown. Refrigerate leftovers.

    Serves 16.

    Serve with sliced apples.

     

     

     

    A Planned-Over Meal

     

     

    Chicken and Vegetable Soup

    • 4 c reduced-sodium chicken broth
    • 2 leg quarters prepared rotisserie chicken, deboned and shredded
    • 1/2 c carrot, chopped
    • 1/2 c celery, chopped
    • 1 small tomato, chopped
    • 1 15-oz can black-eyed peas

     

     

    In a large pot, combine all ingredients. Bring to a boil; reduce to simmer. Simmer, stirring occasionally, until vegetables are tender and chicken is heated through.

     

    Serves 4.

     

     

    A warm drink for cold winter nights

     

    Citrus Cider

    • 4 c 100% orange juice
    • 2 c 100% apple juice
    • 4 cinnamon sticks
    • 1/2 lemon, sliced
    • 1/2 t cloves
    • 1/2 t nutmeg

     

    In a large saucepan, bring ingredients to boil. Reduce to low; simmer for 30 minutes. Strain into a pitcher and enjoy!

     

    Makes 8   6-ounce servings.

     

     

     

    Carrots, sweet potato, onion, orange juice, lemon, egg, low-fat milk, zucchini, cheddar or Colby-Jack cheese, celery, tomato, black-eyes peas, apples and apple juice are all WIC-approved items.