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<April 2018>
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24/04/2018
Blood Donor Clinic - Stratford
1:00 pm to 7:00 pm / Rotary Complex
24/04/2018
24th Annual Huron Perth Diabetes Day!
9:30 am to 3:00 pm / Mitchell Arena and Community Centre / Cost is $20 and includes lunch / Register by April 17th
Between 25% to 33% of the population sneeze when they are exposed to light.
Around The Alliance!
New Partnership With The Change Foundation Announced!
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New Dedicated Space at HPHA Solidifies Commitment to Teaching and Mentorship
HPHA & AMGH Adding PatientKeeper CPOE & Medication Reconciliation to Clinical Automation System
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Moving Forward With Stroke
26th Annual Paediatric Day Conference Speaker Presentations
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Q & A with a Registered Dietitian!
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What's For Dinner Wednesday!
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What's For Dinner Wednesday!
What's For Dinner? Chunky Chicken, Vegetable & Rosemary Stew!

Here's a great one-pot meal to warm and soothe a hungry, weary body.

Source: diabetes.ca

Ingedients

  • 1 tbsp (15 mL) canola oil
  • 12 oz. (350 g) boneless chicken breasts, cut into 1-inch
  • (2.5-cm) pieces
  • 1 tbsp (15 mL ) canola oil
  • 1 medium onion, cut in 8 wedges
  • 3 medium carrots, quartered lengthwise and cut into thirds
  • 1 medium celery stalk, cut into 1-inch (2.5-cm) pieces
  • 2 cups (500 mL) water
  • 2 dried bay leaves
  • ¼ tsp (1 mL) crushed red pepper flakes
  • 1 can (14 oz./398 mL) reduced-sodium navy beans, rinsed and drained
  • 1 cup (250 mL) grape tomatoes, quartered
  • ½ cup (125 mL) chopped fresh Italian parsley
  • 1 tbsp (15 mL) chopped fresh rosemary
  • ¾ (4 mL) tsp salt

Instructions

  1. In Dutch oven, heat 1 tbsp (15 mL) canola oil over medium-high heat. Add chicken and cook about 3 minutes per side or until it begins to brown. (Center will still be slightly pink.) Remove from oven and set aside.
  2. Add remaining 1 tbsp (15 mL) canola oil, onion, carrot and celery. Sauté for 5 minutes or until just beginning to lightly brown on edges, stirring frequently. Add water, bay leaves and pepper flakes. Bring to boil over high heat. Reduce heat to medium low and simmer, covered, 20 minutes or until vegetables are tender.
  3. Stir in chicken, beans, tomatoes, Italian parsley, rosemary and salt. Cover and cook 5 minutes or until tomatoes are tender and chicken is cooked.
Nutritional Information
Per Serving (serving size 1 cup (250 mL) per serving
Calories
220
Total Fat
7 g
Saturated Fat
1 g
Cholesterol
50 mg
Carbohydrates
17 g
Fibre
6 g
Protein
22 g
Sodium
380 mg
 
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