Recipes

Thank you! Your submission has been received!
Oops! Something went wrong while submitting the form.
Recipes
Ingredient Information
Potato and Egg Scramble
Ingredients:
  • 5 Eggs
  • 2 Russet Potatoes, peeled, cleaned, and cut into
  • 1/2 inch cubes
  • 1 tablespoon Vegetable Oil
  • Nonstick cooking spray
  • 1/2 cup Onion chopped
  • 1/2 cup Bell Pepper chopped (red or green)
  • 1/2 cup Corn without added salt (canned or frozen, thawed)
  • 1/2 cup Tomato chopped
  • 1/4 teaspoon Salt
  • 1/4 teaspoon Black Pepper
Instructions:
  • Add vegetable oil to medium skillet.
  • Add potato, peppers, and onion to hot skillet, stirring gently to coat vegetables with oil.
  • Cook over medium heat for 15 minutes or until potatoes are tender, stirring often.
  • Remove from skillet and keep warm.
  • Beat eggs.
  • Lower heat to low-medium.
  • Coat skillet with cooking spray and add eggs.
  • Cook and stir for 5 minutes or until eggs are set.
  • Stir potato mixture, corn, and tomatoes into eggs.
  • Top egg scramble and potatoes with salsa and/or sprinkle of shredded cheese.
  • Serve immediately.
Popcorn (Stove Top)
Ingredients:
  • 1/2 cup popcorn kernels
  • 1/4 cup oil
Instructions:
  • Heat oil in a large pot over medium-high heat, along with 4 popcorn kernels.
  • Once the 4 kernels have popped, add the rest of the kernels and put a lid on the pot.
  • Shake pot over heat until popping slows.
  • Remove from heat and add your favorite seasoning blend.
  • Popcorn is a whole grain!
Youtube Tutorial
Peach Bread Pudding
Ingredients:
  • 1 baguette (about
  • 1 lb.) or
  • 1 crusty French bread loaf (about
  • 1 lb.)
  • 2 cups peaches (fresh, canned, or frozen)(drain if using canned)
  • 5 eggs
  • 3/4 cup brown sugar, packed
  • 2 tablespoons flour
  • 1 teaspoon cinnamon
  • 4 cups milk
  • 2 teaspoons vanilla
Instructions:
  • Preheat oven to 350 degrees.
  • Butter a 13x9 inch glass baking dish.
  • Cut bread into 1-inch cubes (you should have 10-12 cups); spread in baking dish.
  • Add peaches and toss gently to combine.
  • In a large bowl, whisk together eggs, sugar, flour, and cinnamon.
  • Whisk in milk and vanilla and pour over the bread and peaches.
  • Press bread down gently with spatula to coat in liquid.
  • Let stand about 10 minutes or until bread is soaked through.
  • Bake for about 55 minutes or until puffed, golden, and a knife inserted in center comes out clean.
  • Serve warm.
  • Add scoop of vanilla ice cream for an extra special treat!
Orange Glow Smoothie
Ingredients:
  • 1 peeled banana
  • 1 cup fresh orange juice
  • 1/2 cup frozen mango
  • 1 chopped carrot
Instructions:
  • Add ingredients to blender and blend until smooth.
Carrots
Carrots are great sources of: Beta carotene is converted to Vitamin A which keeps our eyes working, our immune system strong, and our cells growing.Antioxidants help protect our cells from damage due to normal body functions and environmental factors.Potassium, a type of electrolyte, helps build muscle and keeps your heart healthy. Vitamin K 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 StoreCarrots can be stored for several weeks.
  • Store them in the coolest part of the refrigerator in a plastic bag or wrapped in a paper towel.
  • Keep them away from apples, pears, potatoes, and other fruits and vegetables.
  • Don't store on the counter at room temperature.
Cantaloupe
Cantaloupes are Great Sources of: Vitamin C & Beta Carotene keep our immune systems strong and help our bodies heal quickly.Fiber & Water help with healthy digestion, and keep us feeling full and hydrated. Fiber is good for our hearts, too!Folate, or folic acid, helps our tissues grow and our cells work.Potassium, a type of electrolyte, helps build muscle and keeps our heart healthy.
Instructions:
  • Ready to eat when color is light yellow-orange with little to no green.
  • Ripe cantaloupe should smell sweet and a little musky.
  • To eat, cut in half length-wise.
  • Scoop and discard seeds.
  • Remove rind with knife and cut in medium-small chunks.
  • Best served chilled.
Cabbage
Cabbage is a great source of : Vitamin C helps keep our immune system strong. Vitamin K helps our bodies heal quickly.
Instructions:
  • How to store: Keep cabbage in refrigerator drawer.
  • Store covered or wrapped in plastic wrap, especially after cutting.
  • Can be kept for several weeks or until it begins to turn brown and mushy.
  • How to use: Can be eaten raw.
  • Use in salads or cole slaw.
  • Remove the outer leaves and rinse head of cabbage before cutting.
  • Cabbage can be cooked many ways.
  • If it becomes wilted, it may be freshened by soaking in cold water before cooking.
  • Saute in a skillet, roast in the oven, or add to soups, stews, or stir-fry.
Butternut Squash
This winter squash is a great source of fiber, vitamins, minerals, and antioxidants.
Instructions:
  • How to Roast:Slice the squash in half and scoop out the seeds.
  • Peel the skin or leave it on and scoop out flesh after baking.
  • Cut the squash into cubes of roughly the same size, then toss with olive oil, salt and any other seasoning you'd like to add.
  • Arrange on a lined oven tray in a single layer, then roast at 400 degrees for 40 minutes, giving cubes a stir halfway through.
  • Butternut squash can be used in a variety of dishes.
  • It is often roasted, baked, or pureed for soups, sauces, and casseroles.
  • Can be used in salads, pasta dishes, breads, and desserts.

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

Copyright © 2026 Food Bank. All Rights Reserved.

Contact Us
Quick Links
Other Links
Connect With Us

Copyright © 2026 Food Bank. All Rights Reserved.

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