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Skillet Mac and Cheese

March 26, 2020 by nadia.payne

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Skillet Mac and Cheese
Votes: 0
Rating: 0
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Course Main Dish, side dish
Servings
Ingredients
  • 1/2 cup onion chopped
  • 2 cups frozen broccoli defrosted
  • 1 cup fat free milk
  • 1/4 tsp black pepper
  • 1 1/4 cups reduced fat cheddar cheese shredded
  • 4 cups 100% whole wheat pasta cooked
  • non-stick cooking spray
Course Main Dish, side dish
Servings
Ingredients
  • 1/2 cup onion chopped
  • 2 cups frozen broccoli defrosted
  • 1 cup fat free milk
  • 1/4 tsp black pepper
  • 1 1/4 cups reduced fat cheddar cheese shredded
  • 4 cups 100% whole wheat pasta cooked
  • non-stick cooking spray
Votes: 0
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Instructions
  1. Wash your hands and clean your cooking area.
  2. Spray a large non-stick skillet evenly with non-stick cooking spray.
  3. Add onions and broccoli. Cook on medium heat for 2 minutes.
  4. Add milk, pepper and cheese to the skillet. Cook on medium to low heat until cheese melts. Stir frequently.
  5. Add pasta and stir to combine all ingredients. Cook until pasta is warm, 2-3 minutes.
  6. Serve immediately and enjoy!!
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Filed Under: 5 ingredients or less, recipes

Roasted Cauliflower Potato Mash

November 20, 2019 by valentina.jimenez


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Roasted Cauliflower Potato Mash
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Course Holidays, side dish
Servings
Ingredients
Ingredients for Mash
  • 1 head cauliflower
  • 4 red potatoes
  • 1 tbsp butter unsalted
  • 1/3 cup 1% butter
  • 2 cloves garlic or 1 tbsp minced garlic
  • 1/2 onion
Ingredients for Seasoning
  • 1 tbsp parsley
  • 1 tbsp chives
  • 1 tsp dill weed
  • 1/2 tsp ground pepper
Course Holidays, side dish
Servings
Ingredients
Ingredients for Mash
  • 1 head cauliflower
  • 4 red potatoes
  • 1 tbsp butter unsalted
  • 1/3 cup 1% butter
  • 2 cloves garlic or 1 tbsp minced garlic
  • 1/2 onion
Ingredients for Seasoning
  • 1 tbsp parsley
  • 1 tbsp chives
  • 1 tsp dill weed
  • 1/2 tsp ground pepper
Votes: 0
Rating: 0
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Instructions
  1. Preheat oven to 400 degree F. Cut cauliflower into medium florets, dice potatoes and onion.
  2. Place veggies on a large sheet pan.
  3. Sprinkle minced garlic and olive oil over all. Mix until everything is combined.
  4. Bake for 40 minutes. Vegetables should be fork tender and slightly brown.
  5. Allow vegetables to cool slightly.
  6. Add to blender or food processor. Add butter, buttermilk and seasoning.
  7. Blend until it is the desired texture.
  8. Serve and enjoy.
Recipe Notes

Nutrition Facts Servings: 8, Serv. size: 1 serving (225g), Amount per serving: Calories 120, Total Fat 2g (3% DV), Sat. Fat 1g (5% DV), Trans Fat 0g, Cholest. 5mg (2% DV), Sodium 70g (3% DV), Total Carb. 24g (9% DV), Fiber 4g (14% DV), Total Sugars 4g (Incl. 0g Added Sugars, 0% DV), Protein 5g, Vit. D 0mcg(0% DV), Calcium 53mg (4% DV), Iron 1mg (6% DV), Potas. 836mg (20% DV)

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Filed Under: Holidays, recipes

Simple Spaghetti Sauce

October 18, 2019 by valentina.jimenez

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Simple Spaghetti Sauce
Votes: 0
Rating: 0
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Course Main Dish
Servings
Ingredients
  • 1 tbsp canola oil
  • 1 cup onion chopped
  • 2 garlic cloves minced
  • 1/2 lb lean ground beaf
  • 15 ounces canned low-sodium tomato sauce
  • 3/4 cup water
  • 1 tsp dried basil
  • 1/4 tsp ground black pepper
Course Main Dish
Servings
Ingredients
  • 1 tbsp canola oil
  • 1 cup onion chopped
  • 2 garlic cloves minced
  • 1/2 lb lean ground beaf
  • 15 ounces canned low-sodium tomato sauce
  • 3/4 cup water
  • 1 tsp dried basil
  • 1/4 tsp ground black pepper
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Instructions
  1. Wash your hands and clean your cooking area.
  2. Heat oil in a skillet over medium heat and add onion and garlic. Saute until translucent. Remove from pan and set aside.
  3. Place the ground beef in skillet and cook ovver medium-high heat. Using a spoon, break up the ground beef into equally-sized pieces as it cooks. This ensures that all the meat cooks evenly.
  4. Drain the browned beef. Add in the sauteed onion and garlic to the skillet.
  5. Stir in remaining ingredients
  6. Bring to a boil, reduce heat, and simmer for 3 minutes
  7. Serve over cooked spaghetti pasta.
  8. Enjoy!
Recipe Notes

Nutrition Facts Servings: 6, Serv. size: 1 serving (206g), Amount per serving: Calories 110, Total Fat 4.5g (6% DV), Sat. Fat 1g (5% DV), Trans Fat 0g, Cholest. 25mg (8% DV), Sodium 40g (2% DV), Total Carb. 9g (3% DV), Fiber 1g (4% DV), Total Sugars 6g (Incl. 0g Added Sugars, 0% DV), Protein 10g, Vit. D 0mcg(0% DV), Calcium 32mg (2% DV), Iron 2mg (10% DV), Potas. 183mg (4% DV)

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Filed Under: recipes

Ramen Noodle Skillet

June 5, 2018 by eniola.lasisi

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Ramen Noodle Skillet
2 cups cooked meat or poultry cut into bite-size pieces cup water 1 3-oz package beef-flavored instant ramen noodles, bro ken into pieces
ramen beef skillet
Votes: 2
Rating: 4
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Course Main Dish
Prep Time 10 minutes
Cook Time 15 minutes
Servings
cups
Ingredients
  • 2 tsps olive oil or vegetable oil
  • 1 cup onion chopped (about 1 medium onion)
  • 1 carrot chopped or sliced into small pieces
  • 2 cups frozen broccoli stir fry vegetable mixture thawed
  • 2 cups cooked meat or poultry cut into bit-sized pieces
  • 1 cup water
  • 1 3-oz package beef-flavored instant ramen noodles broken into pieces
Course Main Dish
Prep Time 10 minutes
Cook Time 15 minutes
Servings
cups
Ingredients
  • 2 tsps olive oil or vegetable oil
  • 1 cup onion chopped (about 1 medium onion)
  • 1 carrot chopped or sliced into small pieces
  • 2 cups frozen broccoli stir fry vegetable mixture thawed
  • 2 cups cooked meat or poultry cut into bit-sized pieces
  • 1 cup water
  • 1 3-oz package beef-flavored instant ramen noodles broken into pieces
ramen beef skillet
Votes: 2
Rating: 4
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Instructions
  1. Wash your hands and clean your cooking area.
  2. Heat oil in a large skillet. Add onion and carrots and sauté until soft (about 5 minutes).
  3. Thaw the broccoli mixture in the microwave and drain.
  4. Add the broccoli and cooked meat to the skillet. Stir and heat (about 1-2 minutes).
  5. Add the noodle seasonings to the water and stir into the pan.
  6. Break apart the ramen noodles. Add to the skillet when the water simmers. Stir to moisten the noodles. Cover the skillet and cook until done (about 2 minutes).
  7. Serve immediately.
Recipe Notes

Nutrition Facts Servings: 4, Serv. size: 1 3/4 cups (251g), Amount per serving: Calories 260, Total Fat 8g (10% DV), Sat. Fat 2.5g (13% DV), Trans Fat 0g, Cholest. 55mg (18% DV), Sodium 430g (19% DV), Total Carb. 21g (8% DV), Fiber 1g (4% DV), Total Sugars 3g (Incl. 0g Added Sugars, 0% DV), Protein 24g, D (0% DV), Calcium (4% DV), Iron (10% DV), Potas. (6% DV).

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Filed Under: recipes

Marinated Three Bean Salad

April 27, 2018 by nadia.payne

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Marinated Three Bean Salad
Votes: 0
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Course salad, side dish
Prep Time 1 hour
Cook Time 10 minutes
Servings
cup
Ingredients
  • 8.5 oz canned lima beans
  • 8 oz canned cut green beans
  • 8 oz canned red kidney beans
  • 1 medium onion thinly sliced and separated into two rings
  • 1/2 cup sweet green bell pepper chopped
  • 8 oz fat free Italian salad dressing
Course salad, side dish
Prep Time 1 hour
Cook Time 10 minutes
Servings
cup
Ingredients
  • 8.5 oz canned lima beans
  • 8 oz canned cut green beans
  • 8 oz canned red kidney beans
  • 1 medium onion thinly sliced and separated into two rings
  • 1/2 cup sweet green bell pepper chopped
  • 8 oz fat free Italian salad dressing
Votes: 0
Rating: 0
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Instructions
  1. Wash your hands and clean your cooking area.
  2. Clean the tops of canned food items before opening them.
  3. Drain canned beans.
  4. Peel and slice the onion and separate into rings.
  5. In a large bowl, combine the lima beans, green beans, kidney beans, onion rings, and green bell pepper.
  6. Pour the Italian dressing over the mixture and toss lightly.
  7. Cover the bowl and marinate in the refrigerator for at least one hour. The salad can be left in the refrigerator overnight.
  8. Drain before serving.
Recipe Notes

Nutrition Facts Servings: 4, Serv. size: 1 1/3 cup (274g), Amount per serving: Calories 160, Total Fat 1g (1% DV), Sat. Fat 0g (0% DV), Trans Fat 0g, Cholest. 0mg (0% DV), Sodium 680g (30% DV), Total Carb. 29g (11% DV), Fiber 4g (14% DV), Total Sugars 7g (Incl. 0g Added Sugars, 0% DV), Protein 8g, Vit. D (0% DV), Calcium (4% DV), Iron (10% DV), Potas. (6% DV)

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Filed Under: recipes

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

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