Saturday, September 5, 2015
1012 C Street  •  Floresville, TX 78114  •  Phone: 830-216-4519  •  Fax: 830-393-3219  • 

WCN Site Search


Lost & Found


VideoStill missing: Long hair Chihuahua, near 3rd and Hwy. 97, Floresville, she is very missed. If you see her please call Jeri, 409-781-3191.
*Includes FREE photo online! mywcn.com/lostandfound

VideoFound: Male dog in Eagle Creek, with collar no tags, clean and healthy, very friendly, non aggressive. Call if he's yours, 210-844-1951. 
More Lost & Found ads ›

Help Wanted

ON-CALL CRISIS POOL WORKERS NEEDED. Part-time positions are available for after hours “on-call” crisis workers to respond to mental health crisis for Wilson and Karnes Counties. Duties include crisis interventions, assessments, referrals to stabilization services, and referrals for involuntary treatment services according to the Texas Mental Health Laws. You must have at least a Bachelor’s Degree in psychology, sociology, social work, nursing, etc. On-call hours are from 5 p.m.-8 a.m. weekdays, weekends and holidays vary. If selected, you must attend required training and must be able to report to designated safe sites within 1 hour of request for assessment. Compensation is at a rate of $200 per week plus $100 per completed and submitted crisis assessment, and mileage. If interested call Camino Real Community Services, 210-357-0359.
Seeking full-time/part-time individual to work at Little Bear Child Care Center, must have high school diploma or GED. Apply in person at 12992 Hwy. 87 West, La Vernia.
More Help Wanted ads ›

Featured Videos





Video Vault ›
You’ve been granted free access to this subscribers only article.

South Texas Living


Healthier Meal Options


Healthier Meal Options


E-Mail this Story to a Friend
Print this Story
January 9, 2013
3,882 views
Post a comment

The Only Pizza You’ll Ever Want Again

Yield: 4 servings

Prep Time: 15 minutes

Cook Time: 20 minutes

Crust

1 16-ounce package pizza dough, brought to room temperature

2 teaspoons extra virgin olive oil

2 tablespoons grated Parmigiano-Reggiano

Toppings

1/3 pound broccoli from trimmed broccoli bin in produce section, 1/3 head

1 tablespoon extra virgin olive oil, 1 turn of the pan

3 cloves cracked garlic

1/2 pound chicken breast cut for stir fry, or chicken tenders

Salt and freshly ground black pepper

1 cup part skim ricotta cheese

10 sun dried tomatoes in oil, drained and sliced

1 cup shredded mozzarella cheese, available on dairy aisle

12 to 15 leaves fresh basil, torn or stacked and thinly sliced

Preheat oven to 500°F.

On 12-inch nonstick pizza pan, stretch out dough and form pizza crust. Drizzle olive oil on crust and spread it with a pastry brush over the dough to the edges.

Sprinkle crust with grated Parmigiano-Reggiano.

In a small covered saucepan, bring 2 inches water to a boil. Separate broccoli tops into florets, discarding lower stalks or reserving for soup. Salt water and add broccoli florets. Cook, covered, 3 to 5 min­utes. Drain broccoli and set on cut­ting board. Chop broccoli florets into small pieces.

Heat a small nonstick pan over medium high to high heat. Add oil, cracked garlic and chicken. Season with salt and pepper.

Brown chicken until lightly golden all over, 3 to 5 minutes.

Chop sautéed chicken and garlic on a cutting board into small pieces.

To assemble pizza, dot crust with broc­coli and chicken. Dot crust with spoonfuls of ricotta, spreading gently with the back of spoon. Add sliced sun-dried tomatoes, scattering around pizza to edges. Complete assembly with a thin layer of shredded mozzarella.

Place pizza in oven on middle rack and lower heat to 450°F.

Bake 12 minutes, until cheese is deep golden in color and crust is brown and crisp at the edges.

Remove from oven and let stand 5 min­utes. Top with lots of torn or shredded basil.

Cut pizza into 8 slices using pizza wheel and serve.

Tip: Put an individual serving size of chicken in Ziploc Brand Perfect Portions Bags right after purchasing and freeze in a Ziploc Brand Freezer Bag. That way you don’t have to defrost more chicken than you need for a meal.

Stretch a Buck Turkey and Bean Burrito Burgers

Yield: 4 servings

Prep Time: 20 minutes

Cook Time: 16 minutes

1 cup cold leftover white or brown rice

1 pound ground turkey

1 (15-ounce) can pinto beans, rinsed and drained

Palmful chili powder

1 1/2 teaspoons cumin, half a palmful

1 1/2 teaspoons coriander, half a palmful

1 tablespoon grill seasoning, (recommended: Montreal Seasoning by McCormick)

1 tablespoon canola oil

1 ripe avocado

1 clove garlic, grated or finely chopped

1 lime, zested and juiced

1 jalapeño or serrano pepper, seeded and finely chopped

1/2 small red onion, finely chopped

1/2 cup sour cream

4 red leaf lettuce leaves

1 ripe tomato, sliced

4 crusty rolls, split

Combine rice, meat and beans with spices and grill seasoning. Form 4 big patties, then heat 1 tablespoon oil (a turn of the pan) in a large skillet over medium-high heat.

Cook patties 7 to 8 minutes on each side.

While burgers cook, combine avocado with garlic, lime zest and juice, jalapeño and red onion.

Mash to roughly combine, then stir in the sour cream.

Place burgers on buns with lettuce and tomato, and top with sour cream guacamole.

Tip: To keep leftovers fresh, store in reusable dishes like Ziploc Twist n’ Loc Containers.

For more recipes from the Ziploc Brand and Rachael Ray, visit the Ziploc Brand Facebook Page at www.facebook.com/ziploc.

Chicken Chili with Black Beans and Corn

Make a batch of this Super Spice-rich chili for your next get-together. It doubles easily if you are expect­ing a crowd.

Makes 8 (1-cup) servings

Prep Time: 15 minutes

Cook Time: 30 minutes

1 tablespoon vegetable oil

1 pound boneless skinless chicken breasts, cut into 1-inch cubes

1 cup chopped green bell pepper

1 cup chopped onion

1 tablespoon McCormick Paprika

1 1/2 teaspoons McCormick Oregano Leaves

1 teaspoon McCormick Cumin, Ground

1 teaspoon McCormick Garlic Powder

1/4 teaspoon McCormick Red Pepper, Crushed

1 can (15 ounces) black beans, drained and rinsed

1 can (15 ounces) great Northern beans, drained and rinsed

1 can (14 1/2 ounces) diced tomatoes, undrained

1 cup chicken broth

1 cup frozen corn

Heat oil in large skillet on medium-high heat. Add chicken, bell pepper and onion; cook and stir 6 to 8 minutes or until chicken is lightly browned. Add paprika, oregano, cumin, garlic powder and red pepper; mix well.

Stir in remaining ingredients. Bring to boil. Reduce heat to low; simmer 20 minutes.

Nutrition information, per serving: Calories: 188; Fat: 4g; Carbohydrates: 20g; Cholesterol: 37mg; Sodium: 413mg; Fiber: 6g; Protein: 18g

Get more recipes like these at www.mccormick.com. You can also join the conversation on Twitter @Spices4Health.
 

Your Opinions and Comments


Be the first to comment on this story!


You must be logged in to post a comment.




Not a subscriber?
Subscriber, but no password?
Forgot password?

South Texas Living Archives