2012-03-23 / Community

SJEH Celebrates Nutrition Month


St. John’s Episcopal Hospital dietitians held National Nutrition Month observances on Wednesday, March 14. The dietitians included (from left to right): Stephanie Cordaro, RD; Esleen Jonas, RD; Kathleen Rivera, RD; Natalia Botero, RD; Claudia Santos, RD; and Miriam Serrano, RD. St. John’s Episcopal Hospital dietitians held National Nutrition Month observances on Wednesday, March 14. The dietitians included (from left to right): Stephanie Cordaro, RD; Esleen Jonas, RD; Kathleen Rivera, RD; Natalia Botero, RD; Claudia Santos, RD; and Miriam Serrano, RD. St. John’s Episcopal Hospital celebrated March is National Nutrition Month on Wednesday, March 14, with an informational table display with the theme “Get Your Plate in Shape: Eat Right.” The dietary staff featured healthy menu alternatives on their daily menus in the cafeteria throughout the month of March. A healthy recipe contest was held among staff members and the winner was Kisha Sigler with her recipe for “Healthy Lemon Wine Chicken” that was only 480 calories. Please see recipe below.

Healthy Lemon-Wine Chicken 480 Calories

1 lb of skinless chicken breast
1 (one) 8 oz. box of frozen spinach
1 bundle of artichokes (peeled)
2 cloves of garlic (minced)
1 medium lemon (juice squeezed)
2 Tbsp. of light margarine or Promise
spread
1 Tsp. of sea salt
1 cup of light white cooking wine
1 dash of black pepper
1 bay leaf










The winner of the St. John’s healthy recipe contest was Kisha Sigler from the Pathology Department who won a basket of goodies. The recipe itself was the focus of another contest for the best estimate of the number of calories for a single serving of the dish, which was 480 calories. The winner of the St. John’s healthy recipe contest was Kisha Sigler from the Pathology Department who won a basket of goodies. The recipe itself was the focus of another contest for the best estimate of the number of calories for a single serving of the dish, which was 480 calories. In a large pot, put a couple of inches of water, a clove of garlic, a slice of lemon, and a bay leaf and add the artichokes. Cover. Bring to a boil and reduce heat to simmer. Cook for about 25 to 45 minutes or until the outer leaves of the artichoke can easily be pulled off.

In a skillet add margarine, garlic, salt, pepper, wine, and lemon juice. Simmer ingredients, then add chicken breast. Let cook halfway and add the spinach and artichokes.

Serve with whole wheat pasta or brown rice.

Submitted by Kisha Sigler (Pathology)

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