Tuesday, September 10, 2019

Healthy Bites - Skinny Sun Dried Tomato Pesto Dip

Posted by: Unknown on Tuesday, September 10, 2019 at 12:00:00 am Comments (0)


1 (8 ounce) package reduced fat cream cheese, softened

1 cup mozzarella

1 cup greek yogurt

1/3 cup basil pesto

1/3 cup chopped sun dried tomatoes

Toasted whole grain baguette, to serve


Heat an oven to 350 degrees. Grease a small oval baking dish and set aside.

In a medium size mixing bowl combine the cream cheese, 1/2 cup of the mozzarella, yogurt, half of pesto and sun dried tomatoes.

Pour dip into baking dish and spread out evenly. Top with remaining 1/2 cup mozzarella.

Bake 20 minutes until completely melted on top and heated through. Remove from oven.

Top with remaining pesto and serve immediately.





Healthy Bites - Santa Fe Chicken Salad

Posted by: Unknown on Tuesday, September 10, 2019 at 12:00:00 am Comments (0)


1/4 c. extra-virgin olive oil

pinch of crushed red pepper flakes

1/4 c. lime juice

2 cloves garlic, minced

1/2 tsp. ground cumin

kosher salt

Freshly ground black pepper

3 tbsp. vegetable oil, divided

2 small corn tortillas

2 boneless, skinless chicken breasts

4 c. chopped romaine lettuce

1 c. black beans, draine

1 avocado, chopped

2/3 c. corn

1 c. Shredded Monterey Jack

1/4 c. Chopped cilantro


Make dressing/marinade. Whisk together olive oil, red pepper flakes, lime juice, garlic and cumin until emulsified.

Place chicken breasts in a large resealable plastic bag. Pour about half of the lime dressing over the chicken, close bag and toss chicken to coat.

Marinate 15 minutes. Meanwhile, heat 2 tablespoons vegetable oil in a medium skillet over medium heat. Cut tortillas in half, then slice the halves into ½”-thick strips. When the oil is shimmering and very hot, add the strips to the oil. Fry until crispy, about 2 minutes per side. Drain on paper towels and season immediately with salt.

In a separate skillet, heat remaining vegetable oil over medium-high heat. Add chicken and cook for 6-8 minutes per side, until the chicken is cooked through. Let rest for 10 minutes before slicing.

Assemble salad. Toss remaining ingredients in a large serving bowl. Top with cooked chicken and crispy tortilla strips then toss with dressing.

Friday, September 6, 2019

Healthy Bites - Apple Cinnamon Fruit Roll Ups

Posted by: Communications Manager on Friday, September 6, 2019 at 12:00:00 am Comments (0)


4 c. assorted apples (Granny Smith, Honeycrisp) peeled and chopped
1/3 c. water
2 tbsp. granulated sugar
1 tbsp. freshly squeezed lemon juice
1 tsp. cinnamon


1. Preheat oven to 175°. Line a large, rimmed baking sheet with parchment and lightly
grease with cooking spray.
2. In a medium saucepan, add apples, water, sugar, lemon juice, and cinnamon. Bring
to a boil, then simmer until apples begin to break down and liquid is mostly
evaporated, about 15 minutes.
3. Transfer to a food processor and blend until very smooth. Spread evenly onto
prepared baking sheet and bake until dried out and no longer sticky, about 3 to 4
4. Using scissors or a paring knife, cut leather into vertical strips and roll up.

Healthy Bites - Rosemary Roasted Potatoes

Posted by: Communications Manager on Friday, September 6, 2019 at 12:00:00 am Comments (0)


2 lb. baby potatoes, halved or quartered if large
2 tbsp. extra-virgin olive oil
4 cloves garlic, minced
2 tbsp. freshly chopped rosemary
kosher salt
Freshly ground black pepper
Fresh rosemary sprigs for serving


1. Preheat oven to 400º. Add potatoes to baking sheet. Toss with olive oil, garlic,
and rosemary and season generously with salt and pepper.
2. Roast until crispy, stirring occasionally, 1 hour to 1 hour 15 minutes.
3. Add more rosemary sprigs for serving.

Healthy Bites - Tuscan Butter Roasted Chicken

Posted by: Communications Manager on Friday, September 6, 2019 at 12:00:00 am Comments (0)


1 (3-lb.) whole chicken
Kosher salt
Freshly ground black pepper
1 lb. baby potatoes, halved

1 large head broccoli, cut into florets
1 large red onion, cut into wedges
2 c. cherry tomatoes
2 tbsp. extra-virgin olive oil
Pinch red pepper flakes
4 tbsp. melted butter
3 cloves garlic, minced
1 tsp. Italian seasoning
Spinach, for serving
1/4 c. thinly sliced basil


1. Place a large skillet in oven and preheat to 450°. Pat chicken dry with paper towels
and season generously with salt and pepper. Let sit at room temp while oven
preheats and you prepare remaining ingredients. 
2. In a large bowl toss together potatoes, broccoli, red onion, cherry tomatoes, and oil.
Season with salt, pepper, and a pinch of red pepper flakes. 
3. In a small bowl, combine butter, garlic, and Italian seasoning. Brush all over chicken.
4. Carefully remove skillet from oven and place chicken in center, then scatter
vegetables around. Bake until skin is crispy and golden and internal temperature of
thigh registers 165°, about 1 hour. Let rest 15 minutes. 
5. Serve chicken and vegetables over a bed of spinach. Spoon additional pan drippings
over, if desired and top with basil.

Saturday, August 31, 2019

Breakfast B4 Business Meets At Brookridge Retirement Community

Posted by: Communications Manager on Saturday, August 31, 2019 at 12:00:00 am Comments (0)



Our upcoming Breakfast B4 Business will take place on Tuesday, September 10th at 8 a.m at Brookridge Retirement Community.

In this edition of the monthly series, Brookridge Retirement Community will host BB4B and showcase the variety of services available at the location as well as the facilities for loved ones.

Don't miss the upcoming Breakfast B4 Business at 8 a.m. hosted by Brookridge Retirement Community at 7802 NW Quanah Parker Trailway.

To learn more about the services offered at Brookridge Retirement Community please visit

Business After Hours At Central Mall "The Outpost"

Posted by: Communications Manager on Saturday, August 31, 2019 at 12:00:00 am Comments (0)

Business After Hours, which is a signature networking event known for its formal opportunity to connect Chamber members with other business leaders in the community. 

The next Business After Hours will take place on September 19th from 5:30pm-7pm and will be hosted by Central mall “The Outpost”, 200 SW C Ave. 

Grab your business cards and meet us at Central Mall, “The Outpost”, for Business After Hours!

Tuesday, August 27, 2019

Healthy Bites-Grilled Halibut

Posted by: Communications Manager on Tuesday, August 27, 2019 at 12:00:00 am Comments (0)




(4-6-oz.) halibut steaks

2 tbsp. 

extra-virgin olive oil

Kosher salt

Freshly ground black pepper


mango, diced

red pepper, finely chopped


red onion, diced

jalapeno, minced

1 tbsp. 

freshly chopped cilantro

Juice of 1 lime

Kosher salt

Freshly ground black pepper



  1. Preheat grill to medium-high and brush halibut with oil on both sides then season with salt and pepper. 
  2. Grill halibut until cooked through, about 5 minutes per side.
  3. Make salsa: Mix together all ingredients in a medium bowl and season with salt and pepper. Serve salsa over halibut.
Monday, August 19, 2019

Apache Balloon Fest: Volunteer Opportunity

Posted by: Communications Manager on Monday, August 19, 2019 at 12:00:00 am Comments (1)


Thursday night - August 22 - (12-16 people) 5:30p-7p


Friday morning - August 23 - (12-16 people) 6am-9am


Friday night - August 23 - (50 people) 8pm-10pm


Saturday morning - August 24 - (50 people) 6am-9am


Saturday night - August 24 - (50 people) 8pm-10pm


Sunday morning - August 25 - (50 people) 6am-9am


To sign up email at  or simply report to Balloon Ops in Summit Room B at 15-minutes before any of the listed shifts. 

Tuesday, August 13, 2019

Healthy Bites-- Kale Caesar Salad with Grilled Chicken

Posted by: Communications Manager on Tuesday, August 13, 2019 at 10:23:00 am Comments (1)


1/4 c. freshly grated Parmesan, plus more for serving
1/4 c. 2% Greek yogurt
Juice of 2 lemons, divided
anchovy fillets
1/2 tsp. Worcestershire sauce
Garlic clove, minced
3 tbsp. extra-virgin olive oil, divided
kosher salt
Freshly ground black pepper
4-oz. chicken breasts
large bunch Tuscan kale, cleaned and thinly sliced
1/2 pt. red grape tomatoes


  1. In a mini food processor, combine Parmesan, Greek yogurt, ¼ cup lemon juice, anchovy paste (or anchovies), Worcestershire sauce, and garlic and pulse. With the motor running, add 2 tablespoons olive oil and puree until smooth. Season with salt and pepper.
  2. Heat a grill or grill pan over high heat. Season chicken with salt and pepper and rub with olive oil. Grill until golden and cooked through, 7 to 8 minutes per side, then pour remaining lemon juice over chicken breasts and transfer to a cutting board. Let rest 5 minutes, then slice into thin strips.
  3. In a large bowl, toss kale and tomatoes. Add half the Caesar dressing and taste, adding more if desired.
  4. Divide salad among 4 plates and top with grilled chicken and more Parm.