Nutrition

Riveting Recipes Wanted

Be a part of the first annual Get Healthy Now Recipe Challenge by submitting a healthy recipe in the highlighted category for each selected month. All exquisitely delectable recipes that qualify will be put in to the Get Healthy Now Riveting Recipes 2009 Cookbook. The grand prize winner will receive a $100 gift card and be featured on a campus dining facility menu.

May's Appetizer Winner: John O'Neal

Recipe Title: Spicy Polynesian Chicken (appetizer)

Ingredients:

1 lb      chicken; cut into bite sized pieces

2 T       olive oil

¼ C      cornstarch      

            Black pepper to taste

2 T       honey

2 T       brown sugar

2 t       jalapeno chiles; chopped fine

1 can   chicken broth

¼ C      onion; chopped fine  

2 C       pineapple; preferably fresh, cut into bite sized cubes

Directions:

Coat chicken with cornstarch and pepper.

While chicken browns in the olive oil, chop onions and chilies.

Mix the honey and brown sugar together and combine with onions and chilies.

Remove the chicken just before it’s done and deglaze skillet with chicken broth.   

Add honey/onion/pepper mix and remaining chicken broth.  Heat until slightly thickened.

Return chicken to skillet and add pineapple.   Heat for about 2 minutes until pineapple is hot.

Serve in small bowls with sauce poured over chicken and pineapple.

May be topped with soy nuts if more crunch is desired.

June's Main Dish Winner: Gwen Holland

Recipe Title: Mexican Chili

Recipe Ingredients/Directions

1 onion, chopped

2 cloves garlic, chopped

1 Tbs chili powder

1 tsp ground cumin seed

1 Tbs dried basil

1 tsp dried oregano

2 15 oz cans black or pinto beans (or one of each)

1 c salsa

1/2 c frozen corn

1 15 oz can vegetable broth

light sour cream, optional

Spray a large sauce saucepot with nonstick spray. Over medium heat, add

onions and garlic and sauté until onions are soft, 3 to 5 minutes.

Add remaining ingredients. Heat over medium-high heat to boiling.

Reduce heat and simmer, covered, about 15 minutes.

If desired, garnish with sour cream.

Number of Servings 4

Nutrition Content

Vegetable, Low-fat Dairy, 20-30% Fat Content

April Appetizer Winner: KEN NICHTER

Ingredients:

4 small Red Peppers
2 cups cooked wild rice (I only use natural, not processed)
1 cup shredded reduced-fat cheddar cheese (I use Cabots 75%)
2 tablespoons chopped fresh parsley
1/8 teaspoon freshly ground pepper

Directions:

Preheat the oven to 300-degrees. Slice off the tops of the peppers. Wash the peppers and remove the cores and seeds. Stand the pepper cups upright in a saucepan containing 1/2-cup boiling water. Cover tightly and allow to steam for five minutes. Remove and drain. In a large bowl, mix together the rice, cheese parsley, and ground pepper. Divide the mixture and stuff each pepper. Stand the peppers in a loaf pan or cupcake tins. Bake for about 15 minutes, until the filling is hot and the cheese melts. Remove and cut peppers in half.  Makes 8 servings.

By adding up each nutritional amount from the labels, I then divided by 8 to show amounts for each serving.

Calories: 111

Total Fat: 2g  - Saturated Fat 0.5g  - Trans Fat 0.0g

Carbohydrates: 15g

Cholesterol: 5mg

Sodium: 20mg

Fiber: 2g

Protein: 12g

At the University of Louisville, you are lucky to have an abundance of food choices. Sodexo is helping you in this area by offering healthier food choices that include more whole grain and low calorie food options.

• Sodexo's healthy choice U of L options offer healthy suggestions at a variety of food service locations.
• Sodexo also wants to help with your total wellness by balancing mind, body and soul.
  

Get Healthy Now wants to help make food choices as easy as possible, so we have chosen 10 different restaurants near campus and provided some basic nutrition info on each. For this info click Eating on Campus

For back to the basics of what to eat, check out the Food Guide Pyramid

If eating at home has you lost, you might want a tour of your local grocery store. Click Grocery Store Tour

Resources:

Weight Management in Bits & Pieces

Interested in receiving individualized weight loss guidance from experts in eating behavior?  The nutritionists for the Department of Family & Geriatric Medicine are offering a program called “Weight Management in Bits & Pieces.”   It consists of 4 individual sessions for a total cost of $99.  The sessions are available at Central Station-Family Medicine Center (Belknap) and the Ambulatory Care Center (HSC).  For more details, please contact Nancy Kuppersmith.