Recipes

Thank you! Your submission has been received!

Oops! Something went wrong while submitting the form.

Watermelon Lemonade

Ingredients:

1/2 cup watermelon puree, strained to remove seeds
1/4 cup lemon juice
3 Tbsp simple syrup*3/4 cup cold water

Instructions:

Blend watermelon chunks in a blender to puree, and strain to remove seeds.
Add lemon juice, simple syrup, and water.
Stir to combine.
Enjoy.
*Simple Syrup - combine equal parts sugar and water, heat until dissolved and well combined.
Store remainder in the refrigerator for up to a month.

Vegetable Pancakes

Ingredients:

2 eggs
1/2 teaspoon salt
3/4 cup all-purpose flour
1/2 cup Ice water1-1/2 cups mixed vegetables
2 teaspoons vegetable oil
2 tablespoons rice vinegar
2 tablespoons low-sodium soy sauce
1 teaspoon sugar
1 pinch red pepper flakes
2 eggs
1/2 teaspoon salt
3/4 cup all-purpose flour
1/2 cup Ice water1-1/2 cups mixed vegetables
2 green onions, cut into 1-inch pieces
2 teaspoons vegetable oil

Instructions:

In a small bowl, stir together all ingredients for dipping sauce.
Set aside.
In a medium bowl, whisk eggs and salt until frothy.
Add flour and water.
Stir to make a thick batter, then gently stir in vegetables and green onions.
In a small skillet, heat half the oil over medium heat.
Spoon in half the batter to make a pancake.
Cook until crisp and golden, 4 to 5 minutes per side.
Repeat with remaining oil and batter.
Cut pancake into quarters and serve with dipping sauce.
vegetable pancake
Pancakes:
Dipping Sauce:

Youtube Tutorial

Turkey Zucchini Boats

Ingredients:

1 pound lean ground turkey
1/2 medium onion
2 medium zucchini1-1/2 cup marinara sauce
2 Tbsp parmesan
2 Tbsp mozzarella

Instructions:

Preheat oven to 400 degrees.
In a large non-stick skillet over medium-high heat, add onion and turkey.
Season with salt and pepper.
Cook for 10 minutes, breaking apart as it cooks.
Add marinara sauce and cook for 2-3 minutes.
Cut the zucchini lengthwise.
Use a spoon to scoop the seeds and center out of each zucchini half, leaving about a 1/4-inch thick zucchini boat.
Place the zucchini in a 9 x 13 baking dish.
Spoon the turkey mixture into the 4 zucchini boats.
Sprinkle cheese on each boat.
Cover dish with foil and bake for 20-30 minutes.

Tuna Apple Salad

Ingredients:

12 ounces Tuna canned water packed, drained
2 tablespoons Onion, finely chopped
1 Apple, cored and chopped
1/4 cup Celery chopped
3 tablespoons salad dressing of your choice

Instructions:

In a small bowl, stir together tuna, onion, apple, celery, and 2 tablespoons of dressing.
Serve on whole wheat bread, in a whole wheat pita, or with mixed salad greens.
Tuna is a great source of protein, omega-3 fatty acids, and many other nutrients important for heart, brain, muscle, skin, & immune health!

Eggplant

Eggplants are great sources of several vitamins & minerals, as well as gut-healthy fiber!

Instructions:

Eggplant is a glossy black vegetable that has white flesh with a meaty texture.
Choose eggplants that have shiny, smooth skin without bruises or blemishes.
Eggplants are sensitive to temperature and should be stored in the refrigerator.
Do not cut an eggplant before you store it since it will go bad quickly.
For a less bitter tasting eggplant, sprinkle it with salt after cutting into pieces and let it sit for 30 minutes.
This will pull out some of the water and make it less likely to absorb a lot of oil while cooking.
Rinse the eggplant afterwards to remove most of the salt.
Eggplant can be baked, roasted, steamed, or sautéed.
If baking whole, pierce the eggplant several times with a fork.
Bake at 350˚F for 15-25 minutes.
Test for doneness by inserting a knife or fork.

Apples

Apples are great sources of:Vitamin C keeps our immune system strong and helps our bodies heal quickly.Fiber helps with healthy digestion and keeps us feeling full. Eating enough fiber has been shown to keep our hearts healthy too.

Instructions:

How to Store: Apples stay fresh for 5-7 days at room temperature or 2-3 weeks in the refrigerator.
Refrigerate unwashed apples in a plastic bag with holes.
Throw away any spoiled apples since they will cause the others to spoil too.
Wash apples before eating.
How to Eat: Eat whole or cut into pieces after removing stem, core, and seeds.
Cook and mash to make applesauce.
Bake in oven for dessert.
Use lemon juice to keep sliced apples from turning brown.

Serving Archer, Baylor, Clay, Foard, Haskell, Jack, Knox, Montague, Throckmorton, Wichita, Wilbarger, Young County

P.O. Box 623
Wichita Falls, TX 76307 . 1230 Midwestern Parkway Wichita Falls, TX 76302
wfafb@wfafb.org
940-766-2322

Quick Links