Healthy Recipe Contest

March 29, 2019

To celebrate National Nutrition month during the month of March, NARMC's Food and Nutrition Department (FANS) hosted a healthy recipe cook-off. 

 

FANS team members competed for the coveted titles in several different categories including entree, side dish, sweet treat and breakfast. During March, copies of the recipes were available in the cafeteria. 

 

Winners include: 

  • Entrée—Erica Pennington

    • Baja shrimp stackers

  • Side dish—Kim Lewin

    • Curry butternut squash soup

  • Sweet treat—Erica Pennington

    • Fruit salsa with homemade cinnamon chips

  • Breakfast—Kathy Trull

    • Migas with corn tortillas

       

Entree 

Baja Shrimp Stacks

By Erica Pennington

 

Ingredients:

Shrimp 1 pound
Soy Sauce ½ cup
Brown sugar 2 Tablespoons
Ground ginger 1 teaspoon
Cucumber or tomato 1 cup, chopped
Avocado 2 large, cut into chunks
Red bell pepper 1 thinly sliced
Basmati rice 2 cups, prepared
Sriracha and Ranch Garnish to taste
 

Directions:

  1. Prepare rice and set aside. Rice may be prepared the day before for better consistency.

  2. In a small mixing bowl, whisk together soy sauce, brown sugar, and ground ginger. Set aside.

  3. Peel and de-vein shrimp. Based on individual preference, chop shrimp into bite sized pieces or leave whole.

  4. In a lightly oiled pain over medium heat, add shrimp and sliced red bell pepper. Add sauce to shrimp and bell pepper mixture and cook for 8 to 10 minutes, stirring occasionally.

  5. In small bowls or single serving dishes, begin to build shrimp stacks. Begin with shrimp and pepper mixture, about 1 inch deep.

  6. Add 1 cup rice. Using a spoon, press down firmly so that ingredients will hold shape for serving.

  7. Add avocado and tomatoes/cucumbers on top of rice.

  8. Flip small bowl/single serving dish over. Top with sriracha and ranch, as desired and serve.

 

Side Dish

Curried Butternut Squash Soup

By Kim Lewin

 

Ingredients:

Butternut Squash 1 large
Onion 1 large, chopped fine
Carrots 2 whole, peeled and chopped fine
Olive oil 3 Tablespoons
Chicken broth 6 cups
Coconut milk 1 can
Garlic 3 cloves, crushed
Chili powder 1 teaspoon
Coriander 1 teaspoon
Turmeric 2 teaspoons
Ginger ½ teaspoon
Spanish paprika 1 teaspoon
Nutmeg ¼ teaspoon
Heavy whipping cream 1 cup

 

Directions:

  1. Peel squash, de-seed, and chop into ½ inch cubes.

  2. Sautee the onions, garlic and carrots in the olive oil for about 10 minutes.

  3. Add chicken broth and bring to a boil. Add chopped squash.

  4. Add all spices and cook until squash becomes tender. Add coconut milk.

  5. Add mixture, in batches, to blender and blend until smooth. Return to pan.

  6. Add cream and stir until combined. Heat through and serve warm.

 

 

Sweet Treat

Fruit Salsa & Cinnamon Chips

By Erica Pennington

 

 

Salsa Ingredients:

Strawberries 1 pint
Kiwi 2 whole
Green apple 1 whole
Gala apple 1 whole
Ground nutmeg ¼ teaspoon
Ground cinnamon ½ teaspoon
Lemon juice ¼ cup
Sugar (or Splenda) ½ cup (or converted equivalent of Splenda)

 

Cinnamon Chip Ingredients:

Flour tortillas - as desired
Cooking spray
Sugar and cinnamon mixture to desired sweetness

 

Fruit Salsa Directions:

  1. Dice strawberries, kiwi, and apples.

  2. Combine fruit, lemon juice, sugar, and spices.

  3. Stores in refrigerator until ready to serve. Use cinnamon chips to dip.

Cinnamon Chip Directions:

  1. Preheat oven to 350 degrees.

  2. Lay tortillas on wax paper and spray each with cooking spray. Sprinkle with cinnamon sugar mix.

  3. Cut tortillas into eights and place on cookie sheet. Bake for 8-12 minutes until crisp.

 

 

Breakfast 

Kathy’s Megas

By Kathy Trull

 

Ingredients:

Chorizo 1 pound
Eggs 6, beaten
Cheddar Cheese 1 cup, shredded
Soft Corn Tortillas 3 chopped, plus additional whole, as desired
Rotel 1 can

 

Directions:

  1. Brown and crumble chorizo. Drain off any excess grease.

  2. Add beaten eggs and ½ cup of the shredded cheese. Cook and stir until eggs are cooked through.

  3. Pour in Rotel and chopped corn tortillas. Gently stir and heat thoroughly.

  4. Sprinkle remainder of shredded cheese on top.

  5. Serve warm with soft corn tortillas.

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