UHC Cardiac Rehab Patients Participate in Simple Cooking with Heart
By Connect-Bridgeport Staff on May 22, 2019 via Connect-Bridgeport.com
Simple Cooking with Heart is now being offered for the first time in North Central West Virginia, to Cardiac Rehab patients at United Hospital Center by the American Heart Association. This hands-on, at no charge cooking class allows these patients to prepare a heart-healthy main course with appropriate side dishes to take home to their family, along with the recipes.
“The Simple Cooking with Heart program empowers and inspires people to learn basic cooking skills and prepare simple, quick, and affordable meals at home,” said Cheryl Farley, RN, BSN, Cardiac Rehab manager at UHC. “United Hospital Center and The American Heart Association are working together; as we share an interest in improving the health of our communities we serve.”
Cardiac Rehab patients work with common appliances and basic cooking tools that are typically used in a standard home kitchen. Each class includes nutritional information, basic food safety, and sanitation overviews, recipes and the preparation of a meal.
Cardiac Rehab patients work with common appliances and basic cooking tools that are typically used in a standard home kitchen. Each class includes nutritional information, basic food safety, and sanitation overviews, recipes and the preparation of a meal.
Simple Cooking with Heart Recipe Example
This Simple Cooking with Heart helps you satisfy your craving for something crunchy with this baked chicken recipe. Serve with oven roasted broccoli, sprinkled with chopped nuts.
Crunchy Chicken with Oven-Roasted Broccoli
Calories 330 Per Serving
Protein 37g Per Serving
Fiber 7g Per Serving
Cost Per Serving $3.37
Protein 37g Per Serving
Fiber 7g Per Serving
Cost Per Serving $3.37
Ingredients
Servings: 4
For the Crunchy Chicken:
-
Whole chicken
NOTE: you can save time by using boneless, skinless chicken breast halves but using the whole chicken and quartering and skinning yourself can save some money. But be sure you don't mind eating off of bones if you use the whole chicken. - 2 Tbsp Dijon mustard
- 2 cup multigrain cereal flakes (crushed)
- 1/4 tsp salt
- 1/4 tsp black pepper
For the Oven-Roasted Broccoli:
- 1 lb fresh broccoli crowns (rinsed, trimmed)
- 1 1/2 tsp minced garlic
OR
- 2 tsp jarred, minced garlic
- 2 tsp low-sodium soy sauce
- 1/4 tsp black pepper
- 1 tsp extra virgin olive oil
- 3 Tbsp chopped, unsalted, uncoiled nuts (almonds, pecans or walnuts suggested – whatever is on sale will work)
Directions
For the Crunchy Chicken:
- Heat oven to 400 degrees F. Rinse chicken and pat dry. Remove giblets and neck and discard. Quarter chicken and remove and discard skin.
- In a medium bowl, toss the chicken and mustard to coat. [If you’re using chicken breasts, just rinse and pat dry.]
- In a large bowl, mix the crushed cereal, and 1/4 teaspoon each salt and pepper. Coat the chicken with the cereal mixture and bake on a baking sheet until golden and cooked through, 45 to 50 minutes.
For the Oven-Roasted Broccoli:
- Heat oven to 400 degrees F (or can use same oven as chicken). Rinse broccoli, trim stalks into 1/8 inch-thick chunks and cut florets into bit sized pieces. Place in a mixing bowl and toss with soy sauce, oil, pepper, and garlic.
- Sprinkle the chopped nuts evenly in to a 9x13 inch casserole dish. Place in the oven 3-4 minutes until lightly toasted. Remove from oven and toss in to broccoli mixture.
- Transfer broccoli mixture to casserole dish and roast 10-12 minutes until broccoli is tender. Serve warm.
