Are you looking for quick, easy and healthy meals to serve your family? Then join us on Tuesday, Oct. 1, for the Dinner Tonight Healthy Cooking Program. This event will be held at the Texas A&M AgriLife Research and Extension Center, 17360 Coit Road, Dallas 75252. The facility is conveniently located between the Bush Turnpike and Campbell Road at the intersection of Coit Road and McCallum Blvd.

During this event, you will see demonstrations of quick and easy-to-make recipes to create at home; learn healthy and economical meal preparation ideas; discover new culinary tips and food preparation techniques; receive a cookbook; and have the opportunity to win door prizes.

Dinner Tonight in McKinney

“While there are many groups that conduct cooking schools, we believe our Dinner Tonight Healthy Cooking Program has a unique niche,” states Carrie T. Brazeal with Texas A&M AgriLife Extension Service, a sponsor of the event. “Our recipes are cost effective, easy to prepare and fit into a healthy meal plan. They are perfect for busy people who still want to make time for meal preparation and feel good about what they are serving their families.”

“We have tested all of the recipes and they are perfect for busy families. The cookbook will soon become one of your favorites,” says Jody Rindfleisch, Marketing Specialist, Brand Management and Promotions with Texas Health Resources, another sponsor of the cooking school.

Doors open at 6 p.m. and samples of two desserts from the cookbook along with light snacks will be served. The cooking program begins at 6:30 p.m. and concludes at 8:30 p.m. Three easy and nutritious menus each consisting of an entrée, side and dessert will be demonstrated. Participants will receive a 32-page cookbook consisting of the demonstrated recipes along with recipes for nine additional meal plans that can easily be created at home.

Registration fee is $20 per person. Register online at TexasHealth.org/Dinner-Tonight. You may also call 1-877-847-9355 to register. Go to healthyliving.tamu.edu for additional information or contact Brazeal at c-brazeal@tamu.edu or 972-424-1460, ext. 4233.

Click on the second page for one of Brazeal’s favorite recipes from the cookbook:

 

Grilled Fiesta Shrimp

2 pounds raw large shrimp, peeled

1 tablespoon olive oil

1 teaspoon Creole seasoning, divided

½ cup shredded Mexican-blend cheese or Cheddar cheese

½ cup whole-kernel corn with sweet peppers, drained

3 tablespoons chopped fresh cilantro

1 15-ounces can reduced-sodium black beans, rinsed and drained

4 cups cooked rice

Heat grill to medium high. Arrange shrimp in the center of a large sheet of heavy-duty foil. Drizzle oil over shrimp; sprinkle with ½ teaspoon Creole seasoning. Toss to coat. Top shrimp with cheese, corn, cilantro and beans. Sprinkle with remaining ½ teaspoon Creole seasoning. Fold the opposite ends of foil together over the ingredients to form a loose bundle. Crimp to seal. Place packet on grill. Cover and cook for 10 minutes or until shrimp are done. Serve over hot rice. Serves 8. Per serving: 260 calories, 5 g fat, 930 mg sodium, 145 mg cholesterol, 33 g carbohydrates, 3 g fiber, 22 g protein.