CHRISTUS Southeast Texas - LiveWell

Dear friends and neighbors, The entire CHRISTUS Health – Southeast Texas family wishes you a very, happy new year! We hope you enjoyed some time over the holidays to reflect and renew, and we pray 2015 is a year of much health and happiness for you and yours. We are pleased to share some exciting announcements as we move into 2015. The CHRISTUS Southeast Texas Spine Center and Golden Triangle Neurocare are now partners, bringing you the most advanced spine care in Southeast Texas. I invite you to learn more by visiting www.christushospital.org/spine. Additionally, in our continued efforts to lead the area in advancements to detect, diagnose and treat cancer right here at home, we are proud to be the first and only facility in Southeast Texas to offer Genius 3D mammography. The Mamie McFaddin Ward Heritage Foundation has generously provided the resources needed to bring this groundbreaking new technology to our community. Our expert team of the area's first certified Breast Health Navigators, a breast fellowship-trained Radiologist, and the physicians of Texas Oncology offer top-rate care for the women in our community. You'll have the opportunity to read all about the new equipment on page 6. I hope you enjoy this issue of LiveWell, and once again wish you and your family a blessed and prosperous new year. We are privileged to be your healthcare partner and thank you for choosing CHRISTUS. Sincerely, Paul Trevino President and CEO CHRISTUS Health – Southeast Texas Chicken Ratatouille This 30-minute meal has 2 cups of vegetables per serving. INGREDIENTS • 1 Tbsp vegetable oil • 4 medium boneless, skinless chicken breast halves, cut into 1-inch pieces • 2 7-inch zucchini, unpeeled and thinly sliced • 1 small eggplant, peeled and cut into 1-inch cubes • 1 medium onion, thinly sliced • 1 medium green pepper, cut into 1-inch pieces • ∏ lb. mushrooms, fresh, sliced • 1 (16 oz.) can tomatoes, whole, cut up • 1 clove garlic, minced • 1 ∏ tsp dried basil, crushed • 1 Tbsp fresh parsley, minced • Black pepper to taste DIRECTIONS 1. Heat oil in large non-stick skillet. Add chicken and sauté about 3 minutes (or until lightly browned). 2. Add zucchini, eggplant, onion, green pepper and mushrooms. Cook for about 15 minutes. 3. Add tomatoes, garlic, basil, parsley and pepper. Continue to cook for about 5 minutes or until chicken is tender. NUTRITIONAL INFORMATION Calories: 270 Carbohydrates: 21g Total fat: 7g Cholesterol: 75mg Saturated fat: 1.5g Dietary fiber: 8g Percent of calories from fat: 23% Sodium: 240 mg Protein: 32g Recipe courtesy of Produce for Better Health Foundation, www.MoreMatters.org. 2 LiveWell | January 2015

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