By: Jamie Becker, OFL Class Instructor and NC State student
Our first class we taught for OFL was one of the best experiences that any of us has ever experienced! As volunteers teaching middle school children we were skeptical of how our first community outreach experience would be. The kids were fabulous and participated more than we had anticipated! Our recipe was “Tex-Mex Skillet”, which was a hit and exposed our participants to fresh vegetables and healthier options for a hearty dinner. All in all our first experience with the OFL class was a major success and we are all looking forward to our next class with our new friends!
To incorporate a healthy meal into your weekly dinner menu try the “Tex-Mex Recipe Twist” below:
Tex-Mex Skillet (with our twist)—makes 8 servings
1 can of black beans (in place of 1 lb. of meat)
2 cloves of garlic, minced
1 can of 12 oz kernel corn (drained)
1 12 oz jar of mild salsa
2 yellow squash
2 green peppers
½ packet of taco seasoning
¼ cup of water
1 bag of baked tortilla chips
½ cup of shredded cheddar cheese
1. In a large skillet cook the minced garlic until slightly brown
2. Add the squash and green pepper. Cook until slightly tender.
3. Stir in corn, black beans and jar of mild salsa.
4. Add taco seasoning packet. Bring to a boil and lower heat. Cover and simmer for 10 minutes.
5. Serve hot over tortilla chips and topped with shredded cheese. Add sour cream if desired.