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17/11/2018
St Marys Memorial Hospital Auxiliary - Feels A Lot Like Christmas Mystery Tour
St. Marys / 10 a.m. to 5 p.m / Five homes to tour / Light Lunch Served / Shopping / Mystery item at each house to find / Last home toured will have music, wine and cheese / Tickets $20 in advance or $25 at the door
21/11/2018
Moving Forward With Stroke - Goderich
2:00 pm to 3:30 pm / Goderich: Harbor Hills Retirement Community / A drop-in support group for adult stroke survivors and caregivers!
Families and other partners in care are welcome 24 hours a day according to patient preference, condition and care needs. Please check with unit staff about optimal visiting times for the patient.
Around The Alliance!
From Patient to Volunteer: Brent's Story
26th Annual Paediatric Day Conference Speaker Presentations
R.E.A.L Life Perspectives: Emergency Medicine
Like Us on Facebook!
Q & A with a Registered Dietitian!
HPHA Looks to the Future
Seaforth Community Hospital is Looking for Volunteers!
Q & A with a Speech Language Pathologist
Stroke to Stroke Peer Visiting Program
Board of Directors Meeting Highlights
Q & A with an Enhanced Psychogeriatric Resource Consultant
HPHA's Annual Report at a Glance
Connecting the Dots for Caregivers - Newsletter #6
Patient Partner Profile: Lynae
Q & A with an Occupational Therapist!
November Blood Donor Clinics
Q & A with a Medical Radiation Technologist!
Board of Directors Meeting Highlights
What's For Dinner Wednesday
Canadians Urged to Check Their Risk for Diabetes and Access Support if Needed
HPHA's Facebook Protocol
HPHA's LinkedIn Page
HPHA's Twitter Protocol
Media Releases
Blood Donor Clinics
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2018 Pediatric Day Conference Presentations
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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