On May 14, 2013, three Peninsula Regional Medical Center employees competed in a National Nutrition Month Cook-Off to create the best nutritious, inexpensive meal for a family of four.
Congratulations to Amy Bishop of the Education Department, whose Angel Hair Shrimp and Spinach wowed the celebrity judges (David Wharton of Cakes by David, WMDT anchor Jemie Lee and Daily Times food columnist Tracy Sahler). The runner-up was Andrea Olson, a Diabetes nutritionist, with her Veggie Burrito, and in third place was Denis Holmer, a cook with the Food & Nutrition Department. These tasty dishes may make an appearance at the PRMC Employee Cafe!
Angel Hair Shrimp and Spinach
Angel Hair pasta, 1 lb
Shrimps, 1.5 lb
Baby Spinach, 1 bag
Half and Half, ½ c
Butter, ¼ c
Extra Virgin Olive Oil
Fresh Garlic, 4 cloves-minced or sliced
1. Cover bottom of skillet with olive oil and add butter.
2. Sauté shrimp until slightly pink.
3. Add garlic and stock.
4. Toss in spinach and cover with lid until spinach wilts.
5. Sprinkle liberally with sea salt and pepper; add cream and turn off heat.
6. Boil noodles and drain.
7. In a large pasta bowl, add pasta; sprinkle with sea salt, pepper and olive oil.
8. When ready to serve, add shrimp contents and freshly grated parmesan cheese, toss and serve immediately.
Serves 4 (with leftovers)
Cheesy Black Bean and Veggie Burrito
Black Beans, 2- 15 oz cans (rinse and drain)
Low Sodium Diced Tomatoes, 1- 14.5oz can
Medium Onion, ½ – chopped
Green Bell Pepper, 1
Reduced-fat Shredded Cheese (Four Cheese Mexican Blend)
Chili Powder, 1 tsp
Large Tortillas, 4
Canola Oil, 1 tbsp
1. Saute onion and green pepper in a large skillet.
2. Add beans, tomatoes, and seasonings and bring to a boil; then simmer for about 5 minutes.
3. Next, spoon mixture onto each tortilla.
4. Last, sprinkle on cheese and fold burrito.
Total time: 30 minutes or less
Chicken Legs , 4
White Rice, 2 c – rinsed and drained
Large Carrot, 1- grated
Onion, 1- diced
Olive Oil, 2 tbsp
Water, 2½ c
Salt, 1 tsp
Ground Black Pepper, 1/8 tsp
Fresh Garlic, 1 tsp – chopped
1. Heat olive oil in a large skillet over medium/high heat. Add chicken legs. Sauté chicken until brownish.
2. Add diced onions to the skillet with chicken and sauté about 5 minutes.
3. Add grated carrots to the skillet and sauté 4 more minutes.
4. Add the rice to the skillet. Sprinkle with salt and pepper and mix everything together.
5. Transfer mixture to the rice cooker, add 2½ c water and cook over medium/low heat for about 20 minutes or until all of the water is absorbed. Add chopped garlic.
6. Serve in a platter.