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Breastfeeding with a Dad

August 29, 2016 By John Lamberson Leave a Comment

Jonathan&Bayleigh 2003 Edited

Big brother checking out lil’ sis, 2003

Since my last blog about the importance of starting early on the road to good nutrition, I have received many questions about breastfeeding.  One that keeps recurring is, “You’re a dad.  Why are you so into breastfeeding?”  Well, lets get this straight.  I’m a Dad but not a Breastfeeding Dad, at least in the literal sense! The question I keep getting refers more to the inability of the father to provide the same type of nourishment mothers can provide.  While I can talk about the benefits of breastfeeding from a physical, mental and emotional state, it is true I can not talk about it from a personal state.  But, what I can talk about is how the father can benefit from and provide benefit to the nursing mother.  When our first child was born, there was no question that “we” would breastfeed. Being dietitians, many people expected that from us.  What we didn’t expect was the difficulty, frustration and anxiety that came with it.  It was our first child, so naturally, we were a little cautious about every thing. Because he gained weight slowly after we left the hospital, Angie worried about her breastfeeding techniques, was she making enough milk, was he not latching on correctly, should she just give up and go with formula?  Next came the problem of thrush, a fungal infection in the baby that can spread to the breast, making feeding painful.

Daddy with Jonathan 2001-First UVA Game Edited

First UVA football game~ 2001

Things eventually eased up and became much more enjoyable and manageable. As the father, and unable to truly share in the process, I did all I could to support and comfort Angie.  I knew she was tired and needed her rest so when the baby cried, I’d make sure I got up to get him.  That way, I could have a small bonding time with him, singing him the “Good Ol’ Song”…(yep, that song that you sing at Virginia football games when they score a touchdown!)…as we walked through the house to deliver to mom.  I’d put him back in his crib when he had finished his snack and made sure I changed diapers any time he needed it. I saw my role as Dad to provide the support for Mom.  That included, and still includes, cooking, cleaning, and doing laundry.  What it didn’t include was mixing formula, warming formula, checking formula to be sure it was not too hot, not too cold, but just right.  I didn’t have to clean up bottles, nipples, and other paraphernalia associated with using formula. Anything I could do to make things easier for Angie was what I wanted to do.  This is the team approach we have always subscribed to.  Plus, it teaches children that every person  has a responsibility in the family and we must all pitch in and do our part.

Daddy with Bayleigh 2004 Edited

Reading Elmo’s “Shall We Dance?”

All the difficulties we experienced with our first certainly made the second much easier to deal with.  We continued with the same pattern of assistance.  Most of the difficulties we had the first time around did not occur the second time. But now, having two little ones meant quadruple the responsibility and more fatigue. Keeping on top of things, providing support and encouragement helps to ease the frustration levels.  What a great learning experience.

I continue to recommend and discuss breastfeeding to all expectant mothers.  There are some mothers that can not breastfeed and others that choose not to. That’s fine.  You have to do what you can to help your child the best way possible. But at least have the discussion about breastfeeding with a health care provider.  Learn all you can about it.  And dads, provide the support that the mother of your child needs.
It may not be easy but parenting is not easy.  Teamwork is key!

It’s Your Health. It’s Your Life. Make That Change!

~John

Filed Under: General Nutrition & Wellness, Nutrition, Wellness Tagged With: Breastfeeding, Child Health, child nutrition, Family Time

Fueling Youth Athletes to Maximize Performance

August 23, 2016 By Angie Lamberson Leave a Comment

AthleteTo maximize your youth athlete’s performance in the classroom AND on the field, it is important to pay attention to the foods we eat.  Proper fueling and nutrition can help them feel better, be more alert and learn more. During competition, adequate nutrition can help your child athlete stay injury free or recover quicker if injured.  Good nutrition does not have an off-season. To get the most benefit, you need to start now and continue throughout the year. Remember, you set the example for your family!

Ahhhh….our favorite time of year—fall sports!  We have compiled information that we use for our own children who are active in sports as well as in our work with schools and youth sports teams. For these talks, we have brought in “urine specimen” cups for the athletes to view how their urine looks when they are well and not-so-well hydrated.  The kids go nuts when John tries to drink the “specimens”, but it does help them to remember this easy way for them to gage their own hydration status

The Nutrition Playbook:

1.Start each day with Breakfast!

Any food can count towards breakfast. Be sure to include fruit, grains, proteins and dairy.

2. Focus on powerhouse foods:

  • Fresh or Frozen Fruits and Vegetables: give your body the energy and nutrients you need to stay active, focused and healthy
    • Aim for 2 pieces of fresh fruit and 1-2 cups of Vegetables everyday. Fruit juices are a source of liquid and nutrients but more benefit comes from eating the whole fruit.
  • Lean Sources of Protein: provide the nutrients needed to help build new muscle and repair damaged tissues. Baking, grilling, broiling boiling or steaming are great ways to prepare meats. Lean choices include:
    • Fresh or frozen Fish, Canned Tuna or Salmon
    • Skinless Chicken Breast
    • Eggs
    • Peanut Butter
    • 1%, 2% or Part Skim Cheese
  • Whole Grains, breads and cereals: are great source of vitamins, minerals and fiber. They provide a strong source of Carbohydrates, the body’s preferred fuel source! Sources include:
    • Oatmeal, Grits or Whole Wheat Cold Cereals
    • Whole Wheat Breads, English Muffins, Tortillas
    • Wheat Pasta, Brown Rice

3.Drink 8 oz. of 1% or Fat Free Milk or Eat Yogurt at least twice everyday!

  • Milk supplies protein and carbohydrate and is an excellent source of calcium, potassium and many other important nutrients!

4. Plan on adding snacks during the day to fit around practices and games

  • Snack Ideas: [Good to use as pre or post game snack!]
    • Peanut Butter Crackers, graham crackers or sandwich with a Banana and Glass of Milk
    • Cup of Yogurt, piece of fruit, and pretzels with water
    • Cup of Yogurt with granola cereal
    • 3 Fig Newton’s with a glass of water or milk
    • Cheese and crackers, grapes, and water
    • Homemade Trail Mix:
      • Handful of nuts (any type will work) mixed with a ½ handful of dried fruit (raisins, cranberries, apricots, etc.)
    • Celery and or Apple with peanut butter
    • Cereal and low fat milk. Add some fruit!

5. Limit Fast Foods! While convenience and price makes eating fast food desirable, most restaurant meals short change you in fruits and vegetables. In addition, they often contain excessive amounts of sodium. If you choose fast foods, make sure to add fresh fruit to the meal. Choose Low Fat (1%) or Fat Free (Skim) milk in place of sodas or tea.

6.Stay hydrated during the day by drinking plenty of fluids. 

You should be urinating at least every 2-3 hours. Sports drinks may help some, but your first choice should be water. You can monitor urine color to get a better idea of how well hydrated you are. Try to keep urine color between the numbers 1 and 3.  (See chart below)

7. Rest and Recovery! Games and practices can make it difficult to keep a regular sleep pattern. It is important to get proper rest to help reduce risk of injuries and provide for time to recover from training.  Get a jump on nutrition by planning meals and snacks in advance to help when time becomes limited.

Urine Color Chart

 

 

 

 

 

 

 

 

 

 

 

 

 

It’s Your Health. It’s Your Life. Make That Change!

Filed Under: Child Nutrition, Nutrition, Wellness Tagged With: Athletes, Children, Hydration, Kids, nutrition, Snacks, Sports, Youth

Celebrate August: Breastfeeding & KidsEatRight Month

August 17, 2016 By John Lamberson Leave a Comment

I believe the children are our future2We all want our children to be the best they can be. We want our children to be healthy, happy and safe. One way to make sure your child is prepared is with nutrition.  It starts an early age, a very early age!  August is National Breastfeeding Month and Kids Eat Right Month.  Both programs are geared towards helping to educate parents about the importance of nutrition throughout life.  I like that we celebrate both events together.  There is no question that breastfeeding your newborn for as long as possible will help to set a solid foundation for health.  Continuing healthy habits as your child ages will help to reduce their risk of chronic disease and illnesses.

The good news is that breastfeeding rates have increased according to the Centers for Disease Control. Recent data indicates that over 80% of newborns have been exposed to breastfeeding. Unfortunately though, the rates of mothers breastfeeding longer than 3 and 6 months remains low, 43% and 22%, respectively. While we are moving in the right direction, we still have a ways to go to capture the biggest benefits.  The American Academy of Pediatrics (AAP) recommends exclusively breastfeeding for the first 6 months.  After 6 months, addition of solid foods should be slowly attempted while breastfeeding continues for at least a year. For more information from the AAP, see their website here.

With the emphasis on people eating less processed, more organic food with reduced chemBreastfeeding Family 2016icals, it is surprising that we have not seen a jump in the length of time breastfeeding is provided.  Check out this interesting site which details the different benefits mom and baby can get over time with breastfeeding.  There are many different organizations that offer assistance with breastfeeding issues. Hospitals, health departments, pediatrician offices, and groups like La Leche League.  Many are offered free and will make home visits to help answer any questions or concerns a new mom may have. Be sure to check around and ask your physician to help you locate a breastfeeding program.  And dads, be a breastfeeding support system for the mother of your child.  While we can not personally breastfeed our babies, we can offer the love, encouragement, assistance and support that mom needs to be secure in choosing to breastfeed.

Remember, August is National Breastfeeding Month and Kids Eat Right Month.  Let’s help our children get a healthy start and keep them moving in the right direction!

It’s Your Life. It’s Your Health. Make That Change!

~John

 

Filed Under: Childhood Obesity, General Nutrition & Wellness, Nutrition, Wellness Tagged With: Breastfeeding, child nutrition, Healthy Eating, World Breastfeeding Week

Vegetarian Beer Chili

May 10, 2016 By Angie Lamberson Leave a Comment

Vegetarian ChiliThis Vegetarian Beer Chili is a perfect Meatless Monday recipe because it’s so easy & cooks in only 20 minutes.  Add a beer for best flavor. Enjoy!

Ingredients:

1 chopped onion
1 red pepper
1 cup chopped celery
1 cup chopped green pepper
1 cup shredded carrots
1-16 oz. bag frozen corn
2 cans beans, drained & rinsed (one can black, one can red)
12 oz fresh or jarred salsa- mild, medium, spicy- your choice!
1 can diced tomatoes (no salt added)
1-12oz. can or bottle of light beer (non-alcoholic works as well!)
1 cup wheat germ

Instructions:
Combine all ingredients & cook on stove top on simmer for 20 minutes or in crock pot for at least 2 hours on high. (Top with reduced fat cheese and/or reduced fat sour cream if desired). Further reduce the sodium in the recipe by rinsing the beans or choosing reduced sodium canned beans or cooked dried beans.

Filed Under: Diabetes, Diabetes Nutrition, Meatless Monday, Nutrition, Recipes, Wellness Tagged With: Chili, Diabetes, Healthy Recipe, Meatless Monday, recipe, Vegetarian, wellness

Avocado Cucumber Mint Soup

April 19, 2016 By Angie Lamberson Leave a Comment

It’s late April and it is starting to get warmer outside.  This healthy dish is a gazpacho soup (a cold Spanish or Mexican soup made from vegetables and served chilled).  When the temperatures begin to rise, you will find this soup to be incredibly cool and refreshing.  The mint and cucumber aid in the cooling effect.  This recipe is also amazingly fast, easy and healthy!

IngredientsAvocado Cucumber Mint Soup

(Makes 2 servings)

2 medium-sized cucumbers, peeled & lightly chopped (~ 2 cups)

1 avocado

Juice of 2 large lime (or 1/4 cup lime juice)

2 packed tablespoons fresh mint

1 teaspoon green onion

Chili powder, pinch

Directions

Combine cucumber, avocado, lime juice, mint & green onion in a blender and purée well. Serve in chilled bowls and top with a pinch of chili powder. Eat immediately, or refrigerate until ready to enjoy. Can be served topped with sliced green onions, finely chopped tomatoes & slice of cucumber as an appetizing garnish.

(Recipe adapted from eatnaked.com)

 

Nutrition Facts

2 Servings (Amount per Serving)

Calories                                194.0

Total Fat                               14.3 g

Saturated Fat                        2.0 g

Polyunsaturated Fat            1.9 g

Monounsaturated Fat         8.6 g

Cholesterol                          0.0 mg

Sodium                                 49.8 mg

Potassium                           828.0 mg

Total Carbohydrate             16.7 g

Dietary Fiber                         8.8 g

Sugars                                     3.9 g

Protein                                     3.5 g

 

It’s Your Health.  It’s Your Life.  Make That Change!

Filed Under: Diabetes, Diabetes Prevention, Nutrition, Pre-Diabetes, Recipes Tagged With: Diabetes, Healthy Eating, recipes, Vegetables

Do You Consider Orange Juice an Energy Drink?

April 12, 2016 By John Lamberson Leave a Comment

Went grocery shopping the other day and was looking for my regular OJ.  Searching for pulp free without any added calcium or other stuff.  A new carton caught my eye.  Made by HomeMaker Premium, this OJ seemed different.  As you may know, I enjoy reading labels and analyzing what the label says and how it compares to the packaging on the front of the carton.  So, this product made me stop and read.  My first thought was, “What is OJ + Energy?”  Checking the carton, I soon realized the “Energy” was froHomeMakerPremium OJ+Caffeine Frontm added Caffeine!  Not what I was expecting from an Orange Juice.  OJ by itself provides you with enough calories in the form of carbohydrate to give you a tremendous amount of energy.  Why add caffeine?

What I did not immediately see, though, is anything telling me that caffeine had added.  Check out the front of the package.  See any evidence of caffeine?  What stands out to me is the sign stating HomeMaker Premium OJ+Energy Sign“100% Orange Juice”.  While it is 100% juice, caffeine has still been added and I’ve never seen caffeine in OJ  before.  And, the last time I checked, caffeine was not a NATURAL ingredient in oranges.  We normally buy the HomeMaker brand of orange juice because of the taste, the quality and the cost.  However, when seeing their new offering, I was disappointed.

The more I thought about this product and where it was located in the grocery store, the more concerned I became.  Would a patient with heart disease trying to eliminate caffeine from their diet recognize the added caffeine in this product? How about HomeMaker Premium OJ+Energy Warningsa child that drinks 12 ounces of OJ at time.  What happens there?  I was impressed to see that the company did add a warning box, highlighted in red, on the Nutrition Facts side of the box stating that children, pregnant or nursing women, and persons sensitive to caffeine should not drink it.

HomeMaker Premium OJ+Energy Caffeine content

They also took the time to complete a full side panel to compare the caffeine content of different beverages to the OJ with added caffeine.  However, I was still uncomfortable with seeing caffeine added to OJ and being promoted as a “Natural Energy boost”.  With the carbohydrate content in Orange Juice, it provides its own energy source and does not need an added punch to do that.  To “Wake up Naturally”, as the front of the package claims, does not have to require adding caffeine to OJ.

While I was doing research on this product, I found the contact information and decided to submit an email to offer my concerns about what I saw.  Within 20 minutes of sending the email, I received a phone call from the company. I was fortunate to be speaking with Mr. Brandon Saltmarsh, one of the family owners of HomeMaker!  He took time out of his day to call and discuss my concerns.  We spoke about why the company decided to offer this new product.  He stated that they are trying to offer a healthy alternative to the energy drinks flooding the markets.  I often discuss, especially with middle and high schoolers,  the problems/dangers of energy drinks, especially when they are marketed to teenagers!   He did ask me to take a look at the packaging and caffeine content for the energy drinks and the V8 Fusion + Energy drinks.  Interestingly, the products all contain about the same amount of caffeine, 80 mg for an 8 ounce serving. Mr. Saltmarsh’s contention was that energy drink manufacturers try to conceal the amount of caffeine in their products.  It is true, warning labels and caffeine content are more difficult to find on the energy drink packaging.  But, the difference between OJ and energy drinks is that I know what I’m looking for in an energy drink and what to expect.  If I go to the OJ section, I’m not thinking about  added caffeine…although, I guess I will now. HomeMaker Premium OJ+Energy Updated SignBut my feelings are that they don’t need to confuse the public by mixing the caffeine added OJ in with the regular versions.  One of suggestion was to add a statement indicating that caffeine has been added to the OJ.  Maybe a bit more prominent by adding it to the sign on the front of the container, like I did in the photo.

What it all boils down to is, you have to be aware of your food choices.  Use the food labels and the ingredient lists to help you find foods that will help you reach your health goal.  As we often say, no need to read food labels when you’re choosing fresh fruits and vegetables!  And when you choose juices, keep them to no more than 6 oz each day.  You’re better off eating fruit than drinking it!

I do want to thank Mr. Saltmarsh for taking the time to speak with me today!  I look forward to seeing how your new product progresses.  But C’Mon Man!  Do we have to have caffeine added to Orange Juice?

~John

It’s Your Health. It’s Your Life. Make That Change!

 

 

Filed Under: General Nutrition & Wellness, Nutrition, Professional Interest, Wellness Tagged With: Caffeine, Energy Drinks, Food Label, Nutrition Label, Orange Juice, wellness

Mexican Quinoa Casserole

February 17, 2016 By Angie Lamberson Leave a Comment

mexican quinoaThis is an easy, healthy, kid/teen approved casserole made with chicken, quinoa & black beans. It’s a perfect dish when you are cooking for a crowd or if you are one who likes leftovers or “planned overs” like we do.  It makes 10 servings!  Also, this dish is gluten-free which is helpful for those folks who need to avoid gluten in their diet.

Quinoa is high in protein (has the most protein of any of the grains) and gluten free. Additionally, it is high in magnesium, zinc, iron and folate. Do you have any favorite quinoa recipes?  Please feel free to post & share with us!

 

Ingredients:

1.5 cup uncooked quinoa (rinsed in water)

1-14 oz. can low sodium cooked black beans, rinsed

1.5 cups low sodium salsa (“Marie’s” has a low sodium brand)

1.5 cup unsalted chicken broth (We like “Kitchen Basics”) (plus ½ cup more, if needed)

1-2 cloves minced garlic

1.5 cups Kraft 2% Mexican 4 Cheese Blend Shredded Cheese

1 T olive oil

1-2 T sliced jalapeno

1 medium onion, chopped

2 green peppers

2 red peppers

1.5 lb. boneless skinless chicken tenders, cut into small pieces

2 T homemade taco seasoning (1 T chili powder, 1 T onion powder & pinch of cumin)

 
Instructions:

  1. Preheat oven to 375 degrees. Mix quinoa, black beans, salsa, chicken broth, garlic & ½ cup of the shredded cheese in a large bowl. Transfer to a well-greased casserole dish (approx. 9X13 inch size).  We use our Pampered Chef Deep Covered Baker and it works perfectly for this dish.  Bake for 30 min.
  2. While this mixture is baking, heat the olive oil in a large skillet. Add the jalapeno, onion, and peppers.  Saute until golden brown and tender-crisp. Remove from heat and set aside.
  3. Toss the raw chicken with the taco seasoning. When the quinoa is done with the first 30 minutes of baking, stir it really well and add the raw chicken.  Stir the chicken into the mixture to get the chicken mostly covered by the mixture, and return to the oven for another 30 minutes of baking.  If you notice any uncooked pieces of quinoa on top, just stir and bake a bit longer (may help to add a little more chicken broth).
  4. When the quinoa is done, top with the peppers and remaining cheese. Bake another 5-10 minutes or until the cheese is melted.

(Note:  Recipe Adapted from “Pinch of Yum”)

 

NUTRITION FACTS (Per Serving):

Calories:                               320

Total Fat:                             8 g

Saturated Fat:                   2.8 g

Trans Fat:                            0 g

Cholesterol:                       55 mg

Sodium:                               300 mg

Carbohydrates:                 33 g

Dietary Fiber:                     7 g

Sugars:                                 2 g

Protein:                                27 g

It’s Your Health.  It’s Your Life. Make That Change!

Filed Under: Diabetes, Diabetes Nutrition, Diabetes Prevention, Nutrition, Pre-Diabetes, Recipes, Wellness Tagged With: Diabetes, gluten-free, healthy, Healthy Lifestyle Change, Mexican, quinoa, recipes, Vegetables

Quick & Easy Salmon Cakes

November 17, 2015 By Angie Lamberson Leave a Comment

This is a budget-friendly, diabetes-friendly, very quick and very easy salmon cake recipe.  Salmon is an extremely healthy food—it’s high in Vitamin D & very rich in omega-3 fatty acids (which can improve lipid values, reduce arthritis pain, boost immunity and possibly reduce memory loss & depression).  All this for less than $3 a can and under a dollar per serving!  We keep cans of salmon in the pantry for those nights when we need a “throw together fast” meal.  For quick, easy & healthy sides, add cooked spinach (microwave from frozen and drizzle with olive oil and the same Mrs. Dash blend here) & brown rice (instant, boil in bag). 

 

salmon cakes

 

 

 

 

 

 

 

Ingredients:

2 Tbsp. (30mL) Mrs. Dash® Garlic & Herb Seasoning Blend

1/2 cup (120mL) plain dry bread crumbs (Panko-unsalted variety is our favorite)

1can (15 ½  oz.) red salmon, drained (or 2 cups cooked, flaked salmon)

1 tsp. onion powder

¼ cup diced red pepper or 4 Tbsp. drained pimento from jar

½ cup plain/regular oatmeal

1 tsp. lemon juice

4 drops Tabasco sauce

1/4 cup Egg Beaters

2 T olive oil

Instructions:

  1. Mix together Mrs. Dash® Garlic & Herb Seasoning Blend & dry bread crumbs/Panko in a small bowl. Set mixture aside.
  2. Combine all remaining ingredients (except the olive oil) in a medium sized bowl. Mash salmon bones (do not remove bones-they are a great source of Calcium!).
  3. Shape salmon mixture into four cakes.
  4. Sprinkle ¼ of the bread crumb mixture onto a plate. Coat one of the cakes on both sides with the mixture (can roll it on the sides to coat the edges as well).  Repeat this process three more times.
  5. Add olive oil to a non-stick skillet or cast iron skillet and allow to heat. Add cakes to skillet and cook over medium heat, turning once, until lightly browned on each side.

Tip:  Make a large batch of the bread crumb mixture and keep in the refrigerator.  We also use this mixture for making chicken fingers-  http://nutritionpair.com/diabetes/mrs-dash-chicken-fingers

 

NUTRITION FACTS:

Serving Size:                        4 oz.

Calories:                                 310

Total Fat:                                 15 g

Saturated Fat:                         2 g

Trans Fats:                               0 g

Cholesterol:                             0 mg

Sodium:                                   60 mg

Carbohydrates:                      17 g

Dietary Fiber:                          2 g

Sugars:                                         1 g

Protein:                                      25 g

Filed Under: Diabetes, Diabetes Nutrition, Nutrition, Recipes, Wellness Tagged With: Diabetes, Diabetic Diet, healthy eating on a budget, Healthy Recipe, omega 3 fatty acids, Pre-Diabetes, Quick and Easy Recipe, Salmon Recipe

Brussels Sprouts with Balsamic Vinegar Sauce

October 22, 2015 By Angie Lamberson Leave a Comment

iStock_000014539902XSmall

Here is our simple & delicious Brussels sprouts with a balsamic vinegar sauce recipe that was featured on the Morning Joy ECSU radio show this week.   In our experience as Dietitians, it has come up as the absolute top least favorite food of our clients!  Why?   Well, maybe they have memories of plain boiled sprouts or the way the house really gets smelly when you cook them.

Our suggestion– try them again using this recipe!  Approach them with a beginner’s mind. They are incredibly good for you—high in Vitamins A & C, folic acid and fiber.  Also, they are cruciferous vegetables.  Cruciferous is a Latin word meaning “cross-bearing” due to the shape of their flowers, whose four petals resemble a cross (Cool!)  Cruciferous vegetables include cauliflower, cabbage, bok choy and broccoli.  Research indicates that these vegetables have anti-cancer properties. 

Our kids love this recipe as as well.  Let us know what you think of this recipe.  Happy Fall to you all!

It’s Your Health.  It’s Your Life.  Make That Change!

~ Angie & John

 

Brussels Sprouts with Balsamic Vinegar Sauce

  • Preparation time: 10 minutes
  • Serves:  6

Ingredients:

  • 1-1/2 pounds fresh Brussels sprouts
  • 2 cloves garlic, peeled and sliced
  • 1 medium yellow onion, peeled & sliced
  • 2 tablespoons olive oil
  • 1/4 cup balsamic vinegar
  • dash salt
  • 1 teaspoon freshly ground black pepper
  • 2 tablespoons tub margarine

Directions:

  • Trim off the stems and remove any limp leaves from the sprouts
  • Blanch sprouts in boiling water w/top  for 5 minutes
  • Drain and rinse under cold water to stop cooking
  • Heat a large frying pan and add the olive oil, garlic and onion
  • Sauté until the onion becomes tender
  • Add the blanched & drained sprouts.
  • Sauté a few minutes until the sprouts are cooked to your liking
  • Add the vinegar and toss so that all the sprouts are coated
  • Add the tub margarine, salt and pepper and toss together

Nutrition Facts per Serving:

Calories:                                      136

Fat:                                            8 gm

Saturated Fat:                          1 gm

Carbohydrate:                       13 gm

Protein:                                    4 gm

Fiber:                                        5 gm

Sodium:                                109 mg

Filed Under: General Nutrition & Wellness, Nutrition, Recipes, Wellness Tagged With: Brussels sprouts, cruciferous, Folic Acid, vegetable, Vitamin A, Vitamin C

Chicken, Rice, & Vegetable Casserole

October 20, 2015 By Angie Lamberson Leave a Comment

chicken veg ric

This is a healthy and delicious casserole meal that can be put together quickly or even made ahead of time.  The other wonderful thing is that it cooks on its own while you take care of other things in your life.  Easy assembly and easy clean up.  John prepared this on our first date almost 21 years ago!  Needless to say, I was quite impressed.  A man who can cook…how wonderful!!!

Ingredients: 

  • 2 lb. Boneless, Skinless Chicken Breasts
  • 1 cup (uncooked) Instant Brown Rice
  • 4 cups raw Broccoli and Carrots mixed
  • 2-15 oz. cans No Salt Added Italian Stewed Tomatoes
  • Your choice of seasonings:  Italian Seasoning, Oregano, Basil, and/or Garlic Powder
  • Non-stick Spray
  • 4 T Grated Parmesan Cheese

 

Directions:

Preheat oven to 3750 F.  Clean and prepare vegetables, set aside.  In large Pyrex baking dish, coat bottom with cooking spray.  Sprinkle your choice of seasonings over bottom of dish.  Add rice to dish, spread to cover entire bottom.  Place 1 piece of chicken in each corner of dish.   In center, arrange vegetables around chicken.  Sprinkle again with your choice of seasonings.  Add stewed tomatoes to cover chicken & vegetables.  Top with Parmesan cheese and seasonings, if desired.  Bake at 3750 for 35-45 minutes.  Do not overcook!!  Serves 4 

 

Nutrition Facts Per Serving (~4 oz, Chicken, 1 Cup of Vegetables, 3/4 Cup of Rice):

 

Calories                     500 Saturated Fat              2  gm Carbohydrate           54 gm
Fat                             8 gm Sodium                    300 mg Fiber                         10 gm

Filed Under: General Nutrition & Wellness, Nutrition, Recipes, Wellness Tagged With: casserole, easy, healthy, one-dish meal, quick, recipes

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