Texas is a state that celebrates many cultures making our foods unique. Did you know that all the states across the United States of America have their own unique food culture that comes from the people who have settled there over the years? Now, with MyPlate, MyState, you can explore all the varieties and flavors of food from all over the United States without ever having to leave your kitchen. [Read more…] about Pan-Roasted Grouper with Carolina Gold Rice Salad
- 1 1/2 pound fresh spinach
- 1 teaspoon canola oil
- 8 corn tortillas 6 or 7-inch
- 1/4 cup salsa drained
- 3/4 cup reduced-fat shredded Monterey jack cheese
- Place spinach in colander in sink and run water over the greens. Drain and pat dry.
- Chop the washed spinach.
- Add vegetable oil to skillet and sauté fresh spinach quickly over medium heat until soft.
- Place 4 tortillas on a work surface.
- Spread half of the 3/4 cup cheese evenly on each tortilla.
- Top the cheese with 1 Tablespoon salsa, followed by 1/4 cup of cooked spinach.
- Evenly spread remaining cheese on top of the spinach on each tortilla.
- Top with remaining tortillas and press firmly.
- Cook each quesadilla in skillet over medium heat until cheese melts and tortillas are golden brown, about 3 minutes per side.
Black Bean and Rice Salad
- 1 cup cooked and cooled brown rice
- 1 cup chopped onion
- 1/4 cup chopped green bell pepper
- 1/4 cup chopped, red bell pepper
- 1 15 ounce can unsalted black beans rinsed and drained
- 1/4 cup white wine vinegar or lemon juice
- 1/2 teaspoon dry mustard powder
- 1 teaspoon garlic clove chopped (or 1/2 teaspoon garlic powder)
- 2 tablespoons canola oil
- 1/4 teaspoon ground black pepper
- 1/8 teaspoon salt optional
- In a mixing bowl, stir together rice, onion, red or green pepper, and beans.
- In a jar with a tight fitting lid, add vinegar, dry mustard, garlic, vegetable oil, salt, and pepper. Shake until dressing is evenly mixed.
- Pour dressing over bean mixture and stir to mix evenly. Chill for at least one hour. Serve cold as a side dish or main dish.
California Chicken Pasta
Looking for an easy chicken pasta recipe? Try this California Chicken Pasta recipe. It makes for a refreshing lunch and a healthy dinner option!
- 1 1/3 cups cooked penne or similar pasta
- 8 ounces skinless chicken breast cooked and diced (about 2 cups)
- 1 large celery stalk thinly sliced
- 1 large scallion trimmed and chopped
- 1 tablespoon minced fresh cilantro
- 1/3 cup orange juice
- 1/4 teaspoon curry powder
- 1/4 teaspoon ground pepper
- 1/8 teaspoon salt
- 1 tablespoons white wine vinegar
- 1 teaspoon canola oil
- 1/4 cup small diced avocado
- In a large serving bowl combine pasta, chicken, celery, scallion, and cilantro.
- In small bowl combine orange juice, curry powder, salt, pepper, vinegar and oil. Stir well.
- Pour dressing over salad and toss well.
- Add avocado and toss gently.
A little advance preparation makes for a quick, healthy breakfast for busy families. Our breakfast egg burritos can be made in advance for a quick healthy breakfast. Try making several servings in advance this weekend so you are ready for next week!
- 1 tablespoon canola oil
- 1/2 red bell pepper finely chopped
- 1/2 green bell pepper finely chopped
- 1/2 purple onion finely chopped
- 2 cups liquid egg whites
- 1/2 teaspoon garlic powder
- 1/2 teaspoon ground cayenne
- 1 15-ounce can low sodium black beans drained and rinsed
- 8 8-inch whole-wheat tortillas
- 1/2 cup cheddar cheese shredded
- Heat oil in a non-stick or well seasoned skillet over medium heat.
- Add onion and bell peppers and cook for 6-7 minutes or until desired tenderness reached.
- Mix cayenne pepper and garlic powder with egg whites and add to skillet. Continue cooking on medium heat, stirring occasionally to promote even cooking and prevent sticking.
- When egg whites are set but still soft and moist, remove from heat. Transfer to a clean dish and allow to cool for 10-15 minutes before assembling burritos.
- Place each tortilla on a piece of plastic wrap.
- Add black beans to egg mixture and mix well. Divide egg mixture and cheese evenly among tortillas.
- Roll burritos, then wrap each in plastic wrap and place in freezer**.
- Once frozen, transfer burritos to a freezer bag or other container suitable for long-term freezer storage. For best quality, use within 3 months.
- When ready to eat, remove plastic wrap and loosely wrap in paper towel. Microwave on high for 2 to 2½ minutes, or until internal temperature reaches 165° F.