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19/09/2018
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!
20/09/2018
Clinton Public Hospital Auxiliary Penny Sale
Anglican Parish Hall, Clinton / 10 a.m. to 6 p.m.
One organ and tissue donor has the potential to save eight lives and transform up to 75 others? https://beadonor.ca/hpha
Around The Alliance!
26th Annual Paediatric Day Conference Speaker Presentations
R.E.A.L Life Perspectives: Emergency Medicine
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HPHA Celebrates Combined Heat & Power Project
Q & A with a Registered Dietitian!
HPHA Looks to the Future
HPHA Receives Green Light to Move Forward with Tradition Mutual Centre for Wellness Expansion
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
September Blood Donor Clinics
27th Annual Paediatric Day Conference - October 17
Clinton Public Hospital Auxiliary 64th Annual Penny Sale
Patient Partner Profile: Lynae
What's For Dinner Wednesday
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What's For Dinner Wednesday
What's For Dinner? Zucchini Enchiladas!

The bold truth: You won't even miss tortillas.

Ingredients

  • 1 tbsp. extra-virgin olive oil
  • 1 large onion, chopped
  • kosher salt
  • 2 cloves garlic, minced
  • 2 tsp. ground cumin
  • 2 tsp. chili powder
  • 3 c. Shredded chicken
  • 1 1/3 c. red enchilada sauce, divided
  • 4 large zucchini, halved lengthwise
  • 1 c. Shredded Monterey Jack
  • 1 c. shredded Cheddar
  • Sour cream, for drizzling
  • Fresh cilantro, for garnish
Directions
  1. Preheat oven to 350ยบ. In a large skillet over medium heat, heat oil. Add onion and season with salt. Cook until soft, 5 minutes, then add garlic, cumin and chili powder and stir until combined. Add shredded chicken and 1 cup enchilada sauce and stir until saucy.
  2. On a cutting board, use a Y-shaped vegetable peeler to make thin slices of zucchini. Lay out three, slightly overlapping, and place a spoonful of chicken mixture on top. Roll up and transfer to a baking dish. Repeat with remaining zucchini and chicken mixture.
  3. Spoon remaining 1/3 cup enchilada sauce over zucchini enchiladas and sprinkle with both cheeses.
  4. Bake until melty, 20 minutes.
  5. Garnish with sour cream and cilantro and serve.

Source: delish

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