CHI - St. Anthony

Fall 2016

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THIS PUBLICATION IN NO WAY SEEKS TO SERVE AS A SUBSTITUTE FOR PROFESSIONAL MEDICAL CARE. CONSULT YOUR DOCTOR BEFORE UNDERTAKING ANY FORM OF MEDICAL TREATMENT OR ADOPTING ANY EXERCISE PROGRAM OR DIETARY GUIDELINES. St. Anthony Hospital 2801 St. Anthony Way Pendleton, OR 97801-3800 "Choose fresh, locally grown produce this fall season—such as apples, butternut squash, acorn squash, sweet potatoes, spaghetti squash, pumpkin, and broccoli. These fall favorites oer high nutritional value and, because they're in season, cost less." CHRISTINE GUENTHER, RD, LD, NUTRITIONIST AT CHI ST. ANTHONY HOSPITAL DIRECTIONS Warm vegetable oil in a large pot over medium heat, and cook the onions carrots, and celery for about 5 minutes or until slightly brown. Scatter some our over the veggies, and stir well. Stir in the chicken base and water, and keep stirring while bringing to a boil. Lower heat to medium, and add in salt- free seasoning and garlic powder, cooking uncovered for about 2 minutes. Stir in the tomatoes as well as the sweet and red potatoes, stirring frequently, and simmer uncovered for about 15 minutes. Add the chicken, beans, and spinach, allowing the blend to simmer uncovered for 10 minutes. Serve and enjoy! Satisfy your craving with this wholesome, healthy stew during the chilly autumn months. INGREDIENTS ¾ tablespoon vegetable oil ¾ cup fresh onions, peeled, diced 1 / 3 cup fresh carrots, peeled, diced ½ cup fresh celery, diced 1 tablespoon all-purpose our 1 / 3 teaspoon low-sodium chicken base 1 ¼ cups water 1 / 8 teaspoon salt-free seasoning 1 / 3 teaspoon garlic powder 1 cup canned low-sodium diced tomatoes 1 cup sweet potatoes, peeled, cubed 1 inch ½ cup red potatoes, unpeeled, cubed 1 inch 1 cup cooked chicken, diced, 1/2-inch pieces 2 cups canned low-sodium great northern beans, drained, rinsed ½ cup fresh baby spinach, chopped NUTRITION INFORMATION Serves 6 Calories: 124 Total fat: 2g Cholesterol: 13mg Sodium: 57mg Total carbohydrate: 18g Dietary ber: 5g Total sugars: 3g Protein: 8g Calcium: 50mg Iron: 2mg Recipe courtesy of What's Cooking? USDA Mixing Bowl. Hearty Harvest Stew

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