St. Thomas conducts healthy cooking class
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(McMinnville, Tenn.)
Saint Thomas Health Services are known for saving lives and helping people live longer, more productive lives.
Their goal is to assist in developing and maintaining a personal wellness strategy to improve daily quality of life and avoid or minimizing future medical problems.
St. Thomas dietitian Kitty Fawaz and executive chef Scott Ruse recently conducted a Heart Healthy Cooking School titled “A Trip to the Mediterranean” at the Civic Center. They prepared and served three heart-healthy recipes for attendees to enjoy.
One visitor was overhead saying, “This is so good, it doesn’t taste like it’s good for you.”
The recipes prepared and their nutritional analysis are:
Garden Chicken Pockets
1 1/2 cups cubed cooked chicken breast
1/2 cup coarsely shredded carrot
1/2 cup diced celery
2 1/2 tablespoon plain nonfat yogurt
2 tablespoons commercial oil-free Italian dressing
2 6-inch whole wheat pita bread rounds, cut in half, crosswise
green leaf lettuce leaves
Combine first five ingredients; stir. Cover and chill. Line pita halves with lettuce, if desired. Spoon one-half cup chicken mixture into each half. Yields 4 servings.
Calories, 184; carbohydrate, 17.5 grams; protein, 19.8 grams; fat, 2.6 grams; cholesterol, 48 milligrams; sodium, 148 milligrams and 13 percent calories from fat.
Celery Seed Cole Slaw
3 cups finely shredded cabbage
1 teaspoon canola oil
1/3 cup vinegar, warmed
2 tablespoons finely chopped onion
1 tablespoon chopped pimento
2 tablespoons sugar
1/2 teaspoon dry mustard
1/4 teaspoon salt
1/4 teaspoon celery seeds
1/4 teaspoon black pepper
In a large bowl, toss the shredded cabbage, oil and warm vinegar. Add the remaining ingredients and toss again. Cover and refrigerate until serving time. Yields 6 servings.
Calories, 34; carbohydrate, 6.4 grams; protein, 0.4 grams; fat, 0.8 grams; cholesterol, 0 grams; sodium, 102 milligrams; fiber, 1 gram and 23 percent calories from fat.
Spicy Fruit Cup
1 8-ounce an pineapple chunks, juice packed
1/2 cup orange juice
2 tablespoons dry white wine
1/8 teaspoon ground cinnamon
dash ground nutmeg
2 medium oranges, peeled and sectioned
1 medium pear, cored and sliced
1 cup strawberries, halved
In a mixing bowl combine the undrained pineapple, orange juice, wine, cinnamon and nutmeg. Carefully stir in the orange sections, pear slices and strawberries. Cover and chill for 1 hour. Yields 6 servings.
Calories, 78; carbohydrate, 19 grams; protein, 1 gram; fat, 0 gram; cholesterol, 0 milligram; sodium, 1 milligram; fiber 2.6 grams and 0 percent calories from fat.