Expanded Food and Nutrition Education Program
Expanded Food and Nutrition Education ProgramEducating families since 1969

July is Culinary Arts Month — Let’s Get Cooking! 

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July is Culinary Arts Month — Let’s Get Cooking! 

We’re celebrating all things delicious — right from your own kitchen!
This month is all about showing some love for the creativity, passion, and joy that comes with cooking at home.
Whether you’re a seasoned home chef or just figuring out how not to burn the toast, this is your time to shine.

Check out our YouTube Channel for:

Recipes – Easy, tasty meals the everyone will love
 How-To Videos – Learn common cuts and other techniques

 

4th of July – Fire up the grill for National Grilling Month!

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Let’s Fire Up the Flavor with Fruits & Veggies!

Who says grilling is just for burgers and hot dogs? This month, take your grilling game to
the next level by adding fresh, colorful fruits and vegetables to the grill!

🥑 Grilled avocado halves for a smoky twist
🍑 Juicy grilled peaches for a sweet side
🌽 Classic corn on the cob, charred to perfection
🍍 Pineapple rings with caramelized edges
🍆 Eggplant steaks with a smoky bite
🌶️ Colorful veggie kabobs for the whole crew

Whether you’re hosting a backyard gathering or heading to the fireworks, grilled produce is a tasty,
healthy way to celebrate summer and show your red, white, and green!

Spicy Corn Dip

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Texas A&M AgriLife Extension and Expanded Food and Nutrition Education Program combined logo
Spicy corn dip

Spicy Corn Dip

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Course Snack

Ingredients
  

  • 1 small tomato, diced
  • 1/2 tbsp pickled jalapeno peppers, diced
  • 1 cup frozen corn, thawed and well drained
  • 1/2 package (4-oz) reduced-fat cream cheese,

    softened

  • 1/4 cup reduced-fat shredded cheese
  • 1/8 tsp garlic powder

Instructions
 

  • Wash your hands and clean your cooking area.
  • Wash tomato under cool running water with a vegetable brush or your hand.
  • Chop tomato and jalapeno peppers.
  • Combine all ingredients in blender and blend well.
  • Serve with assorted vegetables, baked tortilla chips, or on top of grilled chicken breast.

Nutrition Facts Servings

Nutrition Facts Servings: 10, Serv. size: ¼ cup, Amount per serving: Calories 45, Total Fat 2.5g (3% DV), Sat. Fat 1.5g (8% DV), Trans Fat 0g, Cholest. 10mg (3% DV), Sodium 80g (3% DV), Total Carb. 4g (1% DV), Fiber 0g (0% DV), Total Sugars 1g (Incl. 0g Added Sugars, 0% DV), Protein 2g, Vit. D (0% DV), Calcium (4% DV), Iron (0% DV), Potas. (2% DV).
Keyword Dairy, English, Grains, Vegetables

Southwest Turkey Bake

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Texas A&M AgriLife Extension and Expanded Food and Nutrition Education Program combined logo
Southwest turkey bake

Southwest Turkey Bake

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Course Main Dish

Ingredients
  

  • 1 tsp oil
  • 1 cup onion, diced
  • 1/2 bell pepper, chopped
  • 2 cups shredded, cooked turkey breast
  • 12 oz frozen corn, thawed
  • 1 can (10-oz) low-sodium diced tomatoes with

    green chilies

  • 1 cup skim milk
  • 1/2 cup cornmeal
  • 2 tbsp chili powder
  • 1 tsp garlic powder
  • 3/4 cup reduced-fat cheddar cheese, shredded
  • Toppings: sliced avocado, cilantro

Instructions
 

  • Wash your hands, clean the cooking area and the tops of canned food items.
  • Heat oven to 350 °F.
  • In an oven-safe skillet, heat oil over medium heat. Add onion and bell pepper and sauté for approximately 3 minutes.
  • Add turkey, corn, tomatoes, and milk to the skillet. Stir well and heat through.
  • Stir in cornmeal, chili powder, and garlic powder.
  • Carefully cover the skillet with aluminum foil.
  • Bake for 45 minutes. Uncover and bake for another 15 minutes.
  • Sprinkle cheese over the top and cook for 5 minutes or until melted.
  • Serve and enjoy!

Nutrition Facts Servings

Nutrition Facts Servings: 6, Serv. size: 1 cup, Amount per serving: Calories 220, Total Fat 4.5g (6% DV), Sat. Fat 1.5g (8% DV), Trans Fat 0g, Cholest. 35mg (12% DV), Sodium 270mg (12% DV), Total Carb. 28g (10% DV), Fiber 4g (14% DV), Total Sugars 6g (Incl. 0g Added Sugars, 0% DV), Protein 20g, Vit. D (0% DV), Calcium (10% DV), Iron (10% DV), Potas. (10% DV).
Keyword Dairy, English, Grains, Protein, Vegetables