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22/02/2018
Information Session - St. Marys Memorial Hospital Foundation
The St. Marys Memorial Hospital Foundations is recruiting Board Members and will be holding an Information Session from 7:00 pm to 8:00 pm in the Board Room at St. Marys Memorial Hospital
23/02/2018
Blood Donor Clinic - Clinton
2:30 pm to 7:30 pm / Huron Christian School
Between 25% to 33% of the population sneeze when they are exposed to light.
Around The Alliance!
New Partnership With The Change Foundation Announced!
West Building Entrance Opens at Stratford General Hospital on March 27
New Dedicated Space at HPHA Solidifies Commitment to Teaching and Mentorship
HPHA & AMGH Adding PatientKeeper CPOE & Medication Reconciliation to Clinical Automation System
From Patient to Volunteer: Brent's Story
HPHA Celebrates Successful 2016/17 Year
HPHA Receives Health Infrastructure Renewal Funding
Moving Forward With Stroke
26th Annual Paediatric Day Conference Speaker Presentations
Diabetes Support Group!
R.E.A.L Life Perspectives: Emergency Medicine
Welcome Ellie-Mae! First Baby of 2018!
Elevator Out of Service at St. Marys Memorial Hospital
Donate Blood This February!
Let Your Light Shine with the St. Marys Memorial Hospital Foundation Board
Connecting the Dots for Caregivers - Newsletter #3
Board of Directors Meeting Highlights
Breastfeeding Clinic Cancellations at St. Marys Memorial Hospital
Influenza Outbreak Declared at Stratford General Hospital
What's For Dinner Wednesday
Help Wanted at the Stratford General Hospital Coffee Shop
Cases Rise in Influenza Outbreak
HPHA in the Media
HPHA's Twitter Protocol
Media Releases
Blood Donor Clinics
Find a Family Doctor or Nurse Practitioner
Website Feedback
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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