When you are in 
a rush and you need to make a quick meal, this Curry Chicken Salad will do the trick.
Pecan Coffee Cake
Did you know that Texas’s state tree is the Pecan tree? Texas produces approximately 60 million pounds of pecans every year. If they are stored properly, pecans are a great addition to several recipes and make a great snack year round. Check out this delicious and healthy dessert recipe to start using pecans in your food! This dessert is sure to satisfy your craving for something sweet!
Ingredients
- 1 cup sugar
- ½ cup nonfat greek yogurt
- 1 tablespoon vanilla extract
- 2 eggs
- ½ cup 2% milk
- 2 cup whole wheat flour
- 1 tablespoon baking powder
- ¼ teaspoon salt
- ½ cup brown sugar
- 2 tablespoon butter
- 1 tablespoon cinnamon
- 1 cup coarsely chopped pecans
Servings: pieces
Units:
Instructions
- Begin by mixing sugar, milk, yogurt, eggs, and vanilla together until well combined.
- In a separate bowl mix together flour, baking powder and salt until well combined.
- Slowly add dry mixture to the wet mixture and make sure it is well combined.
- Pour into a greased 9x13 inch pan.
- Combine brown sugar, cinnamon and pecans and melted butter.
- Sprinkle evenly on top of the unbaked batter.
- Bake in an oven at 350 degrees for 30 to 35 minutes.
Recipe Notes
Baked Parmesan Catfish
Catfish is a favorite in many summer dinners. This recipe takes on a more healthy approach by baking the catfish and using a panko breadcrumb which gives it a great crunch and taste. [Read more…] about Baked Parmesan Catfish
Beef Fajitas
In the upcoming weeks one of the greatest seasons of the year will be starting…football season! Which means friends, family, and of course food! Here is a simple and healthy beef fajita recipe to help keep your tailgate or backyard watching party safe and healthy.
Quick Chicken and Spring Vegetables
Ingredients
Quick Chicken
- 1/4 cup panko breadcrumbs
- 1 6 ounce chicken breast skinless, cut into 1-inch strips
- 1 tablespoon canola oil
Spring Vegetables
- 1 tablespoon canola oil
- 1/2 cup red onion chopped
- 1/2 cup fresh carrots sliced
- 1/2 cup fresh mushrooms
- 1 small zucchini sliced
- 1 small yellow squash slicked
- 2 tablespoons minced garlic
- 1/4 teaspoon pepper
- 1/8 teaspoon salt
- 2 tablespoons Parmesan cheese shredded
Servings:
Units:
Instructions
- Place bread crumbs in a large re-sealable plastic bag, and add chicken, and shake a coat. In a large skillet, cook chicken in 1 tablespoon of oil over medium heat until internal temperature reaches 165 degrees fahrenheit. Remove and keep warm in the oven.
- Using the same skillet, saute the onion and carrots int he 1 tablespoon of oil. Next, add the zucchini, squash, longer or until vegetables are tender. Return the chicken to pan, sprinkle with the cheese and serve.
Recipe Notes
