Call your leasing agent today
28 Park Place Drive, Covington, LA 70433

Community News

Alaska Salmon Cakes

• 1 egg
• 1/4 cup small-curd nonfat cottage cheese
• 1 tablespoon chopped fresh dill or 1 teaspoon dried dill weed
• 1 teaspoon lemon pepper seasoning
• 1/4 cup sliced green onions
• 1 can (14.75 ounces) traditional pack Alaska salmon or 2 cans or pouches (6 ounces each) skinless, boneless salmon, drained and chunked
• 3 tablespoons seasoned bread crumbs
• Vegetable oil

In medium bowl, whisk egg lightly. Add cottage cheese, dill, lemon pepper and green onions; mix well. Mix in drained salmon, then sprinkle in bread crumbs and mix well. Shape mixture into four patties about one-half inch thick. Heat nonstick skillet over medium-high heat and brush skillet with oil. Fry salmon cakes for about three minutes per side. Cakes should be crisp and golden on the outside and still moist on the inside. Serve with dill sauce or tartar sauce.

Find more recipes at

Strawberry Muffins

• 1 1/2 cups strawberries, chopped
• 3/4 cup sugar, divided
• 1 3/4 cups all-purpose flour, unsifted
• 1/2 teaspoon baking soda
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon salt
• 2 eggs, beaten
• 1/4 cup butter, melted
• 1 teaspoon vanilla extract

Combine strawberries and 1/2 cup sugar in small bowl. Set aside for 1 hour. Drain and reserve liquid and strawberries separately. Preheat oven to 425° F. Combine flour, baking soda, nutmeg and salt. Set aside. Mix eggs, butter, vanilla extract, remaining sugar and liquid from strawberries in medium bowl. Add flour mixture. Stir until combined. Fold in reserved strawberries. Spoon into 12 muffin cups. Bake for approximately 20 minutes. Serve warm.

Find more recipes at

Baked Zucchini Ziti

Baked Zucchini Ziti Ingredients: • 8 ounces ziti, uncooked • 1 28-ounce can crushed tomatoes • 1 1/2 teaspoons Italian seasoning • 1 cup grated zucchini (about 1 medium) • 1 cup part-skim ricotta cheese • 1 cup shredded mozzarella, divided • 1/2 cup, plus 1 tablespoon grated Parmesan cheese, divided • 1 egg, lightly beaten • Salt and pepper • Cooking spray Directions: Cook pasta according to package instructions; drain and set aside. Preheat oven to 400° F. In a medium bowl, combine tomatoes and Italian seasoning. In a separate bowl, mix zucchini, ricotta, 1/2 cup mozzarella, 1/2 cup Parmesan and egg. Season with salt and pepper. Coat a 2-quart casserole dish with cooking spray. Spread half of tomato sauce on bottom. Top with ziti, ricotta mixture and remaining sauce. Sprinkle with remaining 1/2 cup mozzarella and 1 tablespoon Parmesan. Bake until top is brown and sauce is bubbling, 35 to 40 minutes. For more recipes, go to

Mediterranean Linguine With Basil and Tomatoes

Mediterranean Linguine With
Basil and Tomatoes
• 1-pound box linguine pasta
• 1/2 cup extra virgin olive oil
• 2 pints grape tomatoes, cut
in half
• 1 tablespoon minced garlic
• 2 tablespoons red wine vinegar
• 1 teaspoon crushed red
pepper flakes
• Salt and pepper to taste
• 18 to 20 basil leaves, cut in
thin strips
• 3/4 cup grated Parmesan
cheese, plus additional for garnish


Cook pasta according to package directions.
While pasta cooks, heat olive oil in large skillet on medium heat. Add tomatoes and garlic. Cook and stir two minutes or until tomatoes are soft.
Remove from heat. Stir in vinegar and pepper flakes.
Drain cooked pasta. Add to skillet.
Return to heat, and stir one minute or until pasta is coated and hot. Removefrom heat. Season with salt and pepper. Stir in basil and cheese.
Serve with additional cheese, if desired.

For more recipes, go to

Chipotle Mac and Cheese

• 1 package (14 ounces) Kraft Deluxe Macaroni & Sharp Cheddar Cheese Sauce
• 1 pound lean ground beef
• 1 onion, finely chopped
• 1 red bell pepper, finely chopped
• 1 canned chipotle pepper in adobo sauce, minced
• 4 green onions, thinly sliced
• 3/4 cup shredded cheddar cheese
• 6 Ritz crackers, coarsely crushed (about 1/4 cup)
Heat oven to 400° F. Prepare macaroni dinner as directed on package. Meanwhile, brown beef with onion and bell pepper in large skillet over medium-high heat for 5 minutes. Drain.
Add meat mixture to prepared dinner and stir in chipotle pepper. Spoon into greased 2-quart casserole or baking dish. Top with green onions, cheese and cracker crumbs.

Bake 15 minutes or until mixture is hot.

Recipe courtesy of Kraft and

New Tricks for Leftover Holiday Treats

You probably still have some festive foods you don’t know what to do with. Don’t throw them away. Instead, use a little creativity to turn leftover holiday treats into tasty new concoctions.

Countless candy canes? Heat up some cocoa and use a candy cane as a stirring stick. It mixes the chocolate with the milk while adding a refreshing minty flavor. Or, crush up the candy and mix it into vanilla frosting for cupcakes.

Overflowing oatmeal cookies? Melt some chocolate chips, spread on one cookie, add sprinkles, and top with another cookie to make a sweet sandwich snack. This tip works for any kind of cookie, including gingerbread men.

Extra eggnog? Use eggnog instead of creamer in your coffee for a rich, spicy flavor. Not a coffee drinker? Eggnog makes excellent French toast. Soak bread slices in eggnog before frying them to golden-brown perfection.

Abundance of fruitcake? Reinvent a fruitcake by chopping it up in a food processor and rolling into balls. Melt chocolate and dip the fruitcake balls to create a new twist on an old favorite.

With a little planning and creativity, you can turn leftover holiday goodies into tasty treats that are sure to hit the spot even the second time around.

Easy Jalapeño Poppers

• 8 medium-sized jalapenos
• 4 ounces (1/4 pound) Monterey Jack cheese, shredded
• 8 slices of bacon
• 8 short wooden skewers or wooden toothpicks
• 1 packet Tostitos Dip Creations Freshly Made Guacamole
prepared according to instructions
• 3 avocados (for guacamole)
Create a slit in one side of the jalapenos using a small, sharp knife. Do not cut all the way through the ends. Remove the seeds and membrane for a milder popper. Stuff a pepper with 1/8 of the cheese. Wrap with a slice of bacon and secure the bacon with a skewer
or toothpick. Repeat with the remaining peppers.
Preheat oven to 425° F. Sear poppers on all sides over high heat in a nonstick pan until bacon is golden brown. Transfer to a baking sheet and bake for 8 minutes. Serve hot with the guacamole on the side.
For more recipes, visit

Viva Vegetarians

The term “vegetarian” encompasses a variety of philosophies about food. Many vegetarians eschew meat for ethical, environmental or dietary reasons. Some simply find plant-based foods more pleasing to their palates, while others prepare meatless meals as a way to trim their grocery bills. October is Vegetarian Month—a time to celebrate the variety of approaches for including more vegetables, fruits, grains, legumes and nuts in our diets.
Here are some types of vegetarians:
Total vegetarians eat only plant-based foods.
Vegans eat only plant-based foods and avoid using any products that come from animals, such as leather.
Lacto vegetarians avoid meat but consume dairy products.
Lacto-ovo vegetarians eat dairy products and eggs.
Pesco vegetarians include fish in their diets.
Pollo vegetarians consume poultry.
“Flexitarians” eat mostly plants but occasionally consume dairy, eggs, fish, poultry and red meat. Registered dietitian Dawn Jackson Blatner, author of “The Flexitarian Diet,” says people who eat mostly vegetarian diets “weigh 15 percent less, have a lower
rate of heart disease, diabetes and cancer and live 3.6 years longer than their carnivorous counterparts.”
Whether you’re vegetarian all the way or can’t bear to give up bacon, consider the many ways you can enjoy nutritious, delicious plant-based foods.

No-Frying Chicken Parmesan

• 3/4 cup plain, dry bread crumbs
• 1/2 teaspoon Italian seasoning
• 1/4 teaspoon garlic powder
• 6 boneless, skinless chicken
breast halves (about 2 pounds) • 1 egg, beaten
• 1 jar pasta sauce
• 1 cup shredded, part-skim mozzarella cheese
• 12 oz. pasta, cooked and drained
Preheat oven to 400° F. Combine bread crumbs, Italian seasoning and garlic powder in shallow dish. Dip chicken in egg, then crumb mixture; turn to coat.
Arrange chicken in 13 x 9-inch baking dish. Bake 20 minutes. Pour pasta sauce over chicken; top with cheese. Bake an additional 10 minutes or until chicken is thoroughly cooked. Serve with hot pasta.

For more healthy recipes, visit

Ibis Trail Covington
28 Park Place Drive
Covington, LA 70433

Phone: 985-898-3443
Fax: 985-898-1979

Request More Information

Your Name (required)

Your Email (required)


Your Message

Sign me up for periodic updates!