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Local Programming This Week

This week on NCTV, we check in on a new school currently being built, plus a recipe featuring crappie and sauteed vegetables that’s easy to make!

Tennessee
New Elementary School and Recipe of the Month
6:30 AM (Daily) Monday – Sunday
12:30 PM (Daily) Monday – Sunday
5 PM Monday & Wednesday
9 PM Monday & Wednesday
Westmoreland City Council
5 PM Tuesday
Lafayette City Council
5 PM Thursday
Kentucky
New Elementary School and Recipe of the Month
6:30 AM (Daily) Monday – Sunday
12:30 PM (Daily) Monday – Sunday
5 PM Monday & Wednesday
9 PM Monday & Wednesday
Schools
High School Girls Volleyball
10 AM (Daily) Monday – Sunday
High School Girls Soccer
8 AM (Daily) Monday – Sunday
Red Boiling Springs High School Football
2 PM Monday, Wednesday, Friday
8 PM Monday, Wednesday, Friday
Westmoreland High School Football
4 PM Monday, Wednesday, Friday
10 PM Monday, Wednesday, Friday
Allen County-Scottsville High School Football
12 PM Monday, Wednesday, Friday
6 PM Monday, Wednesday, Friday
Smith County High School Football
12 PM Tuesday, Thursday, Saturday
6 PM Tuesday, Thursday, Saturday
Macon County High School Football
2 PM Tuesday, Thursday, Saturday
8 PM Tuesday, Thursday, Saturday

Sauteed Vegetables and Crappie Recipe

Recipe
Servings: 4 Serving Size: 4 ounces crappie and 1 cup veggies
Plate it up! Project
County Extension Agents for Family and Consumer Sciences
University of Kentucky, Dietetics and Human Nutrition Students
Ingredients
1 pound crappie fillets
1 teaspoon Cajun seasoning blend
2 medium yellow summer squash, sliced
1 medium onion, sliced
1/2 teaspoon ground pepper
2 cups broccoli florets
1 lemon
Directions
Wash hands with warm water and soap, scrubbing for at least 20 seconds, especially after handling raw fish.
Sprinkle fish with Cajun seasoning and set aside.
In a large skillet, heat olive oil on medium heat. Add Squash, onion, and pepper. Saute for 10 minutes, or until vegetables are just starting to get tender.
Place fish fillets on top of -sauteed vegetables. Cover skillet and cook on medium heat for 10 more
minutes.
Add broccoli florets. Cover and cook for 5 minutes.
Use a thermometer to check that fish has reached 145 degrees in the center of the thickest part and-flakes
easily with a fork.
Cut lemon in half and squeeze juice over fish and vegetables.
Serve immediately. Refrigerate any leftovers within 2 hours.

Watch the full recipe video here!

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