by Guest | Sep 19, 2019 | Lunch & Snack Recipes, Recipes
Recipe Source: Recipe and photo from www.FoodHero.org
Number of servings: 12
Time for preparation (including preparation and cooking): 55 min
Ingredients:
3⁄4 cup low-fat cheddar cheese, shredded
1 cup green onion or onion, chopped (1 medium onion)
1 cup broccoli, chopped
1 cup tomatoes, diced
2 cups nonfat or 1% milk
4 eggs
1 cup baking mix (for biscuits or pancakes)
1 teaspoon Italian seasoning (or dried leaf basil and oregano)
1⁄2 teaspoon salt
1⁄2 teaspoon pepper
Directions
- Heat oven to 375 degrees. Lightly spray or oil 12 muffin cups.
- Sprinkle cheese, onions, broccoli and tomatoes in muffin cups.
- Place remaining ingredients in a bowl and beat until smooth. Pour egg mixture over other ingredients in muffin cups.
- Bake until golden brown or until knife inserted in center comes out clean, 35-40 minutes. Cool 5 minutes.
- Refrigerate leftovers within 2 hours.
Notes
- Try chopped zucchini or mushrooms as part of the vegetables
- Use any variety of cheese your family enjoys
- Bake in a pie pan instead of muffin cups (baking time will be longer)
by Guest | Sep 13, 2019 | Recipes
Recipe & Photo Source: FoodHero.org
Number of servings: 6
Time for preparation (including preparation and cooking): 35 minutes
Ingredients:
1 1⁄4 pounds zucchini, whole
2 teaspoons vegetable oil
1⁄4 teaspoon garlic powder
1⁄4 teaspoon dried oregano
1⁄8 teaspoon salt
1⁄8 teaspoon black pepper
Directions:
- Preheat oven to 400 degrees F.
- Wash zucchini and cut into 3-inch lengths.Then cut each 3-inch section into ½-inch thick sticks.
- In a bowl or plastic bag, combine zucchini sticks with oil, garlic powder, oregano, salt, and pepper. Place in a single layer onto a large baking sheet. Be careful to not crowd the pieces of zucchini. Lining the baking sheet with foil or parchment will help with cleanup.
- Bake in the preheated oven for 12 to 15 minutes, or until lightly browned but still tender-crisp.
- Refrigerate leftovers within 2 hours.
by Guest | Sep 6, 2019 | Recipes
Recipe & Photo Source: FoodHero.org
Number of servings: 12
Time for preparation (including preparation and cooking): 1 hour 5 minutes
Ingredients:
Crust and topping:
1⁄2 cup flour
1⁄4 cup brown sugar
1 cup quick oats
3 Tablespoons butter or margarine
2 Tablespoons applesauce
1 Tablespoon orange juice
Filling:
1 Tablespoon flour
1 Tablespoon brown sugar
1 1⁄2 teaspoons orange juice
2 cups raspberries (fresh or frozen)
Directions:
- Preheat oven to 375 degrees. Spray or lightly oil an 8”x 8” baking pan.
2. Crust and topping:Mix flour and sugar in a bowl. Cut butter into mixture until crumbly. Mix in oats. Set half aside for topping.
3. To remaining mixture, stir in applesauce and orange juice. Press in bottom of baking pan.
4. Filling:Combine flour, sugar, juice and raspberries. Mix well.
5. Spread filling on crust. Sprinkle with topping.
6. Bake 40-45 minutes. Cool. Cut into 12 bars.
by Guest | Aug 23, 2019 | Eat Well, Recipes
Recipe & Photo Source: FoodHero.org
Number of servings: 4
Time for preparation (including preparation and cooking): 35 minutes
Ingredients:
4 bell peppers
2 teaspoons vegetable oil
1⁄2 teaspoon Italian seasoning
1⁄2 teaspoon garlic powder
1⁄4 teaspoon each salt and pepper
Directions:
- Preheat oven to 450 degrees.
- Wash bell peppers and remove tops and seeds. Cut peppers in half and rub with vegetable oil. Place cut side up on a rimmed baking sheet and sprinkle with Italian seasoning, garlic powder, salt and pepper.
- Roast until peppers are tender and blistered in spots, about 30 to 35 minutes.
- Refrigerate leftovers within 2 hours.
by Michelle | Aug 23, 2019 | Being Well, Eat Well, Recipes
Pam Russell earlier in her journey
Pam Russell’s health journey, like so many others’, has had its ups and downs. Along with recovering from cancer and dealing with other life stresses, Pam has often been frustrated with her weight. As so commonly happens, it seemed there were always issues that got in the way of making lasting health behavior changes. She tried different “quick-fix” approaches, including a liquid diet, but she knew she was not on the right path. “For one thing, I wasn’t learning anything about making healthier choices,” she said, “Plus, I was spending all this money and not seeing the results I wanted. I knew I needed to change my approach but I didn’t know where to start.” Pam admits she was hoping to find a “magic pill” but she was also open to making a long-term commitment to change.
Pam learned that her risk for cancer reoccurrence would be reduced with healthier eating habits and better weight management. Highly motivated after going through cancer recovery, she asked her primary care provider for advice on how to improve her eating habits. Based on the success of other patients and knowing Pam was searching for a convenient solution, her care provider suggested she consider Weight Watchers.
After looking into the program, there were several elements that appealed to Pam. “I’ve learned so much!” she emphasized. “Choosing foods that are right for my goals and tracking what I eat has helped me eat differently.” Pam likes the app that is part of the program and how the points-based system helps with her decision-making throughout the day. What really works for her is that she is changing the way she eats, while also enjoying a better quality of life and sense of well-being.
Pam describes her own “aha” moment as she was learning about food choices. When she realized that fruits and vegetables are nutrient powerhouses that promote health and healing, she found they were much easier to choose and work into her day. She went on to say that what she has learned has totally changed her relationship with food and with eating. After trying many other “quick fixes” and spending a lot of money, she now firmly believes in the power of relatively simple food choices that can make such a big difference. Since, starting this journey, Pam has lost weight, reduced her cholesterol levels and she feels great.
Initially, Pam focused solely on changing her eating habits. Now that she has established a sense of routine around her eating habits, she has added exercise back into her daily life. She says, “adding exercise helped me bust through some of my weight-management plateaus and it also keeps me motivated.” She enjoys participating in group fitness classes at the Y and the sense of community and support they provide.
After the interview, Pam shared an observation of why she believes she and so many others come to the Y. “We go there to heal,” she said. “At least, I know that’s what it has done for me and I think that’s why a lot of other people are there too.”
There are many supports available to people seeking to improve their eating habits, including on-site nutrition services at Tillamook County Community Health Centers, Adventist Health & Rinehart Clinic as well as community programs like CHIP, Cooking Matters, Diabetes UnDone and Diabetes Prevention Program classes offered at the YMCA. Be sure to check with your primary care provider to see what options are available to you and if they are covered by insurance. For more information about local health and wellness programs, visit tillamookcountyhealthmatters.org or follow Tillamook County Wellness on Facebook, Twitter and Instagram.
by Guest | Aug 10, 2019 | Eat Well, Recipes
Recipe & Photo Source: American Diabetes Association Diabetes Food Hub
Prep Time: 10 min
Cook Time: 17 min
Servings: 6
Serving Size: 1 Cup
Ingredients
1 tablespoon canola oil
2 pounds chicken tenderloins
¼ cup light Italian salad dressing
3 Tablespoons balsamic vinegar
Salt and pepper to taste (optional)
1 teaspoon honey
1 teaspoon crushed red pepper flakes
1 pound asparagus (ends trimmed)
½ cup shredded carrots
1 cup cherry tomatoes (halved)
Directions
- Preheat skillet over medium-high heat.
- Add the oil and swirl to coat the pan, then add the tenderloins to the skillet in a single layer. Lightly season the chicken with salt and pepper, if using. Cover and cook for 7 minutes.
- While the tenderloins are cooking, make the balsamic dressing: Combine the Italian dressing, honey, balsamic vinegar and crushed red pepper flakes in a bowl. Whisk until combined.
- Turn chicken tenderloins and add half of the balsamic dressing to the skillet. Cover and cook for 3 minutes.
- Remove chicken tenderloins from the skillet. Add carrots, asparagus and cherry tomatoes. Cover and cook for 5 minutes, or until the vegetables are done to your preference.
- Add chicken back into the skillet along with the remaining balsamic dressing. Cover and warm through, approximately 2 minutes.