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Weekly Newsletter
HA HA HA
May 14, 2020

I love a good corny joke

Bring on the Laffy Taffy. Uncle Albert is on the ceiling again! Here’s one that is pandemic specific:

I used to spin the toilet paper like I was on “Wheel of Fortune”. Now I turn it like I’m cracking a safe.”

It’s funny right…just a little. Click below to learn more about how laughter is good for you.

Learn More
DeSoto Farmers' Market News
Now offering...

Pre-ordering!

That's right. You can contact vendors in advance of the market and place orders to be picked up on Saturday. There's information on our website about vendors that accept pre-orders and how to contact each. For those looking to limit their exposure to others or those at greater risk of contracting the virus, this is a great option. We're doing all we can to keep you safe at the market, but this option is available for those who hesitate to visit us or those who are in a hurry.

Pre-Order Information
Calendar
Yes!

There are actual items on the calendar!

May 16:

The DeSoto Farmers' Market will be open from 8-noon. We won't have music, but look for large pieces of produce walking around.


May 18:

The library is going to begin offering curbside service on May 18th. That's just 4 days away! You can learn more about the service here.


June 13:

Cornhole Tournament; sign you and your dad up now!

Recipe
Courtesy of the Food Network

Sheet Pan Chicken Fajitas

Ingredients

  • 1 tablespoon chili powder
  • Kosher salt and freshly ground black pepper
  • 1 pound baby bell peppers (12 to 15 peppers), halved, stemmed and seeded
  • 1 large yellow onion, halved and thinly sliced
  • 2 tablespoons extra-virgin olive oil
  • 1 1/2 pounds boneless, skinless chicken breast
  • Juice of 1 lime, plus lime wedges, for serving
  • 8 fajita-size flour tortillas, warmed
  • Shredded Monterey Jack cheese, guacamole, hot sauce, salsa and sour cream, for serving

Directions

  1. Preheat the broiler to high. Line a rimmed baking sheet with foil.
  2. Combine the chili powder, 2 teaspoons salt and 1 teaspoon pepper in a small bowl. Put the peppers and onions on the prepared baking sheet, drizzle with 1 tablespoon of the oil and season with half the chili powder mixture. Broil until softened and starting to char, about 10 minutes. 
  3. Meanwhile, cut the chicken into 1/4-inch-thick slices and toss in a large bowl with the remaining chile powder mixture and 1 tablespoon oil. 
  4. After the peppers are softened and starting to char, about 10 minutes, scatter the chicken on top of the peppers and onions and return the baking sheet to the broiler until the chicken is cooked through and starting to brown, about 5 minutes more. Drizzle with the lime juice.
  5. Serve with the warmed tortillas, Monterey Jack cheese, guacamole, hot sauce, salsa, sour cream and lime wedges.

Nutritional Information

Calories: 470; Fat: 17 g; Cholesterol: 125 mg; Sodium: 1100 mg; Carbohydrates: 34 g; Protein: 44 g.

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1002 Rock Rd., De Soto
MO 63020 United States

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