From Our Table to Yours: Favorite Healthy Recipes



 

Because the climate turns colder, many people are prepared for some basic winter dishes. ACCESS PT not too long ago held a wholesome recipe contest for our staff, and we obtained so many nice submissions. Thanks to all workers who submitted recipes, and congratulations to the three winners! Take a look at their recipes under.

 

First Place: Gradual Cooker Lemon Kale Rooster Soup

Submitted by Claudine DiNapoli, Affected person Care Consultant

Serves 6-8

 

Components:

  • 2 lbs. boneless, skinless hen breasts
  • 6 cups hen bone broth
  • 1 onion, chopped
  • Three handfuls chopped kale
  • half of cup contemporary lemon juice
  • 2 tbsp. chopped contemporary flat leaf parsley

Instructions:

  1. Mix hen, broth, onion, kale, and lemon juice in sluggish cooker. Season with sea salt and contemporary pepper.
  2. Cook dinner on low for 6-Eight hours.
  3. Stir in parsley and serve!

 


Second Place: Turkey Sausage, Candy Potato and Kale Soup

Submitted by Andrew McCauley, PT, DPT – Cary, NC

 

 

Components:

  • 1 lb candy turkey sausage
  • 1 tbsp. olive oil
  • 1 yellow onion, diced
  • contemporary garlic, minced (to style – the extra the higher in my view!)
  • 2-Three candy potatoes, peeled and chopped into 1-inch cubes
  • 4-6 cups hen inventory
  • 1 bay leaf
  • 1 tsp salt
  • 1 tsp pepper
  • 1 tsp cinnamon
  • 1 tbsp garlic powder
  • 1 bunch of kale

Instructions:

  1. Totally prepare dinner sausage in olive oil.
  2. Stir within the onion, and prepare dinner 2-Three minutes till translucent.
  3. Add minced garlic and stir 1-2 minutes, till aromatic.
  4. Add candy potatoes, seasonings, hen inventory, and bay leaf.
  5. Boil partially coated for 20 minutes, or till candy potatoes soften.
  6. Take away bay leaf and add kale.
  7. Cowl and let kale prepare dinner for five minutes.

 


Third Place: Rooster Broccoli & Rice Bake

Submitted by Diana Schmale, Affected person Coordinator – Honesdale, PA

Serves 3

 

Components:

  • Three cup steamable bag of cauliflower rice
  • 1 half of cup steamable bag of broccoli
  • 12 oz. cooked hen, shredded
  • 1 cup diminished fats cheese, grated (I exploit cheddar)
  • 1 cup diminished fats alfredo sauce
  • 2 tbsp grated pecorino romano cheese

Instructions:

  1. Preheat oven to 350 levels. Flippantly spray a 13×9 casserole dish and put aside.
  2. Steam cauliflower and broccoli.
  3. Add cauliflower, broccoli, shredded hen, 3/Four cup of the grated cheese, and alfredo sauce to a big bowl. Stir till mixed.
  4. Pour combination into ready casserole dish, and high with remaining 1/Four cup of cheese.
  5. Bake 15-20 minutes till cheese is melted.



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