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Hunger Awareness - Cottage Grove Sentinel
November 22, 2017
Tex-Mex Skillet
Recipe by:
Cooking Matters
Serving Size
Serves 8, 1/2 cup fi lling and 1
tortilla per serving
Measuring cups
Measuring spoons
Sharp knife
Small bowl
Nutritional Informa-
tion
Ingredients
½ medium head lettuce
1 medium green bell pepper
1 large tomato
1 small jalapeño pepper
½ medium red onion
2 cloves garlic
2 ounces low-fat cheddar
cheese
1 (15½-ounce) can black beans,
no salt added
1 pound lean ground beef,
chicken, or turkey
1 (12-ounce) bag frozen corn
½ cup water
¾ teaspoon chili powder
¼ teaspoon salt
¼ teaspoon ground cumin
Pinch ground black pepper
8 (6-inch) whole wheat fl our
tortillas
Materials
Box grater
Can opener
Colander
Cutting board
Large skillet with lid
Instructions
1. Rinse lettuce, bell
pepper, tomato, and jalapeño.
Rinse and peel onion. Peel
garlic.
2. Chop or shred lettuce into
bitesize pieces. Mince garlic.
Halve the jalapeño and bell
peppers. Remove seeds with the
tip of a knife. Dice peppers.
3. Over a small bowl, grate
tomato and onion using the
coarse side of a box grater.
Collect all pulp and juices.
4. Grate cheddar cheese.
5. In a colander, drain and rinse
beans.
6. In a large skillet over medi-
um-high heat, cook meat, bell
pepper, and garlic, until meat
is lightly browned. Drain to
remove fat.
7. Stir in frozen corn, beans,
water, and spices. Bring mix-
ture to a boil. Lower heat and
cover. Simmer for 10 minutes,
or until most liquid is gone.
8. While meat mixture is
simmering, make a salsa. Add
jalapeño and a pinch of salt to
the grated tomato and onion.
Stir and set aside.
9. Divide the meat mixture
evenly among the 8 tortillas.
Top each with grated cheese,
salsa, and lettuce. Roll up and
serve.
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Chef's Notes
• Use any type of cooked beans
in place of the black beans.
• For a vegetarian option, use
an extra can of drained and
rinsed beans in place of the
meat.
• To increase heat, leave a few
seeds from the jalapeño in the
salsa. Or, season with an extra
pinch of cayenne pepper.
• Top with rinsed and chopped
tomatoes, green onions, low-fat
sour cream, or low-fat plain
yogurt, if you like.
Rolled Oats and Peanut Butter Cookies
Recipe by:
Chef Paulette Pashenee
Serving Size
Serves 18, 2 cookies per serv-
ing
Ingredients
1 ripe banana
½ stick (4 Tablespoons) unsalt-
ed butter
1/3 cup granulated sugar
½ cup peanut butter
1/3 cup light brown sugar,
packed
1 large egg
½ teaspoon vanilla extract
½ cup all-purpose fl our
½ cup whole wheat fl our
½ teaspoon baking soda
2/3 cup rolled oats
Optional Ingredients:
½ cup raisins (or 1/3 cup choc-
olate chips)
Materials
Baking sheet
Fork
Large bowl
Measuring cups
Measuring spoons
Microwave-safe bowl
Mixing spoon
Sharp knife
Instructions
1. Preheat oven to 375°F.
2. Mash the banana with a fork.
3. Cut butter in half. In a micro-
wave-safe bowl, heat in micro-
wave 10–15 seconds to soften.
Be careful not to melt butter.
4. In a large bowl, use a mixing
spoon to blend butter, banana,
and sugar.
5. Add peanut butter and brown
sugar. Continue mixing until
completely combined.
6. Add egg and vanilla. Mix
until smooth.
7. Add fl ours and baking
soda. Mix until smooth.
8. Stir in rolled oats. If
using chocolate chips
or raisins, gently stir in
now.
9. Scoop dough with a
teaspoon. Shape into
1-inch balls. Place
dough balls
2 inches apart on an
ungreased baking sheet. Flatten
dough balls by using a fork to
make a criss-cross pattern on
the cookies.
10. Bake on middle rack of
oven until cookies are lightly
browned on bottom, about 8–10
minutes. Remove from oven.
Let sit 5 minutes to fi rm up.
Remove from tray.
Chef's Notes
• Cookies may take a little more
or less time to brown depending
on your oven.
• For a quick snack, crumble
cookies on top of ½ cup low-fat
plain yogurt.
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