• Skip to primary navigation
  • Skip to main content
  • Texas A&M Forest Service
  • Texas A&M Veterinary Medical Diagnostics Laboratory
  • Texas A&M AgriLife Extension Service
  • Texas A&M AgriLife Research
  • Texas A&M College of Agrculture and Life Sciences
Expanded Food and Nutrition Education Program
Expanded Food and Nutrition Education ProgramEducating families since 1969
  • Facebook
  • Instagram
  • Twitter
  • YouTube
  • Menu
  • HOME
  • Inside EFNEP
  • Making A Difference
  • County Offices
    • Bexar County
    • Cameron County
    • Dallas County
    • El Paso County
    • Fort Bend County
    • Harris County
    • Hidalgo County
    • Nueces County
    • Tarrant County
    • Travis County
  • Recipes – Under Construction

Slow Cooker Hominy Soup

June 16, 2025 by jacob.jackson

Texas A&M AgriLife Extension and Expanded Food and Nutrition Education Program combined logo
Slow cooker hominy soup

Slow Cooker Hominy Soup

Print Recipe Share on Facebook Share on X Share on WhatsApp Share by Email
Course Main Dish, Side Dish

Ingredients
  

  • 2 pounds lean ground beef
  • 3 cans (15-oz) hominy, drained
  • 1 tbsp olive oi
  • 1 can (15-oz) tomatoes
  • 1/4 cup tomato paste
  • 1 large onion, diced
  • 1/2 cup green chilies, diced
  • 2-4 garlic cloves, finely chopped
  • 2 tsp dried oregano
  • 1/4 cup cilantro, chopped (or more to taste)
  • 1/4 tsp salt
  • 1 tsp pepper
  • 1 1/2 cups water

Instructions
 

  • Wash your hands, clean the cooking area and the tops of canned food items.
  • Heat the olive oil in a skillet over high heat. Add the meat; cook and stir just until meat is browned, about 5 minutes.
  • Place the meat in a 4-quart slow cooker. Add the tomatoes, tomato paste, hominy, onion, chilies, garlic, and oregano. Pour in about 1½ cups of water.
  • Cover, and cook on ‘HIGH’ on 6-7 hours. Stir in the cilantro, salt, and pepper. Cook on ‘LOW’ for 30 minutes more.

Nutrition Facts Servings

Nutrition Facts Servings: 10, Serv. size: 1 cup, Amount per serving: Calories 220, Total Fat 7g (9% DV), Sat. Fat 2.5g (13% DV), Trans Fat 0g, Cholest. 55mg (18% DV), Sodium 480mg (21% DV), Total Carb. 18g (7% DV), Fiber 3g (11% DV), Total Sugars 5g (Incl. 1g Added Sugars, 2% DV), Protein 20g, Vit. D (0% DV), Calcium (2% DV), Iron (15% DV), Potas. (10% DV).
Keyword English, Grains, Protein, Vegetables

Filed Under: recipes

Ole Frijoles Dip

June 16, 2025 by jacob.jackson

Texas A&M AgriLife Extension and Expanded Food and Nutrition Education Program combined logo
Ole frijoles dip

Ole Frijoles Dip

Print Recipe Share on Facebook Share on X Share on WhatsApp Share by Email
Course Kid Friendly, Side Dish, Snack

Ingredients
  

  • 1 can (16-oz) fat-free refried beans
  • 1/2 cup salsa
  • 2/3 cup reduced-fat cheddar cheese,

    shredded

Instructions
 

  • Wash your hands, clean the cooking area and the tops of canned food items.
  • In a microwave-safe medium bowl, combine beans, salsa, and cheese. Mix gently.
  • Heat 1 minute in the microwave or until the cheese melts.
  • Remove bowl from microwave carefully.
  • Serve immediately. Can be served with bell pepper slices, carrot chips, or whole wheat crackers.

Nutrition Facts Servings

Nutrition Facts Servings: 8, Serv. size: ¼ cup, Amount per serving: Calories 80, Total Fat 2g (3% DV), Sat. Fat 1g (5% DV), Trans Fat 0g, Cholest. 5mg (2% DV), Sodium 430mg (19% DV), Total Carb. 9g (3% DV), Fiber 3g (11% DV), Total Sugars 1g (Incl. 0g Added Sugars, 0% DV), Protein 6g, Vit. D (0% DV), Calcium (8% DV), Iron (6% DV), Potas. (6% DV)
Keyword Dairy, English, Protein, Vegetables

Filed Under: recipes

Italian Mixed Veggies

June 16, 2025 by jacob.jackson

Texas A&M AgriLife Extension and Expanded Food and Nutrition Education Program combined logo
Italian mixed vegetables

Italian Mixed Veggies

Print Recipe Share on Facebook Share on X Share on WhatsApp Share by Email
Course Side Dish

Ingredients
  

  • 1 Roma tomato, diced
  • 1 yellow squash, sliced
  • 1 zucchini, sliced
  • 1/2 bell pepper, chopped
  • 1/4 cup light Italian salad dressing
  • 1/4 cup reduced-fat parmesan cheese,

    shredded

Instructions
 

  • Wash your hands and clean your cooking area.
  • Mix vegetables and salad dressing together in a microwave safe baking dish.
  • Cook vegetables in the microwave on high for 10 minutes, stirring every 2-3 minutes.
  • Sprinkle parmesan cheese over the vegetables and allow the cheese to melt before serving.

Nutrition Facts Servings

Nutrition Facts Servings: 4, Serv. size: 1 serving, Amount per serving: Calories 50, Total Fat 2.5g (3% DV), Sat. Fat 1g (5% DV), Trans Fat 0g, Cholest. 5mg (2% DV), Sodium 220mg (10% DV), Total Carb. 7g (3% DV), Fiber 2g (7% DV), Total Sugars 5g (Incl. 0g Added Sugars, 0% DV), Protein 3g, Vit. D (0% DV), Calcium (6% DV), Iron (6% DV), Potas. (8% DV)
Keyword Dairy, English, Vegetables

Filed Under: recipes

Ice Cream In A Bag

June 16, 2025 by jacob.jackson

 

Texas A&M AgriLife Extension and Expanded Food and Nutrition Education Program combined logo
Ice cream in a bag

Ice Cream In A Bag

Print Recipe Share on Facebook Share on X Share on WhatsApp Share by Email
Course Dessert, Kid Friendly

Ingredients
  

  • 4 tsp granulated sugar
  • 1 cup 1% milk
  • 1 1/2 tsp vanilla extract
  • 1/2 cup rock salt
  • 5 cups ice cubes

Instructions
 

  • Wash your hands and clean your cooking area.
  • Fill the large bag half full of ice and add rock salt. Seal the bag.
  • Put milk, vanilla, and sugar into a small bag and seal it.
  • Place a small bag inside of the large bag and seal again carefully.
  • Shake until mixture is ice cream. About 5 minutes.
  • Wipe off the top of the small bag, then open carefully and enjoy!

Nutrition Facts Servings

Nutrition Facts Servings: 2, Serv. size: ½ a bag, Amount per serving: Calories 90, Total Fat 1.5g (2% DV), Sat. Fat 1g (5% DV), Trans Fat 0g, Cholest. 10mg (3% DV), Sodium 65mg (3% DV), Total Carb. 15g (5% DV), Fiber 0g (0% DV), Total Sugars 15g (Incl. 9g Added Sugars, 18% DV), Protein 5g, Vit. D (6% DV), Calcium (10% DV), Iron (0% DV), Potas. (0% DV).
Keyword Dairy

Filed Under: recipes

Simple Scrambled Eggs

June 16, 2025 by jacob.jackson

Texas A&M AgriLife Extension and Expanded Food and Nutrition Education Program combined logo
Simple scrambled eggs

Simple Scrambled Eggs

Print Recipe Share on Facebook Share on X Share on WhatsApp Share by Email
Course Kid Friendly, Main Dish, Side Dish

Ingredients
  

  • 2 eggs
  • 2 tbs low-fat milk
  • Cooking spray
  • Salt and pepper to taste (optional)

Instructions
 

  • Wash your hands and clean your cooking area.
  • Beat eggs, milk until blended in a medium bowl.
  • Heat cooking spray in a nonstick skillet over medium heat.
  • Pour in egg mixture.
  • Gently move eggs from one side of the pan to the other with a spatula as they begin to set.
  • Without flipping eggs, continue to push the eggs from side to side until cooked through (no visible liquid remains).
  • Remove from heat and serve immediately.

Nutrition Facts Servings

Nutrition Facts Servings: 1, Serv. size: 1 serving, Amount per serving: Calories 140, Total Fat 9g (12% DV), Sat. Fat 3g (15% DV), Trans Fat 0g, Cholest. 330mg (110% DV), Sodium 135mg (6% DV), Total Carb. 2g (1% DV), Fiber 0g (0% DV), Total Sugars 2g (Incl. 0g Added Sugars, 0% DV), Protein 12g, Vit. D (10% DV), Calcium (6% DV), Iron (10% DV), Potas. (4% DV).
Keyword Dairy, English, Protein

Filed Under: recipes

  • « Go to Previous Page
  • Page 1
  • Page 2
  • Page 3
  • Page 4
  • Interim pages omitted …
  • Page 15
  • Go to Next Page »
Texas A&M AgriLife Extension Service
Texas A&M University System Member

This work is supported by the Expanded Food and Nutrition Education Program from the USDA National Institute of Food and Agriculture.

  • Compact with Texans
  • Privacy and Security
  • Accessibility Policy
  • State Link Policy
  • Statewide Search
  • Veterans Benefits
  • Military Families
  • Risk, Fraud & Misconduct Hotline
  • Texas Homeland Security
  • Texas Veteran's Portal
  • Equal Opportunity
  • Open Records/Public Information