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20/10/2018
Health Care Heroes Radiothon!
Tune in to CKNX AM920, FM 101.7 or FM 94.5 and donate to the Clinton Public Hospital Foundation or the Seaforth Community Hospital Foundation! You can also join the Seaforth Community Hospital at Maplewood Manor between 9 am and 4 pm for entertainment, a silent auction, BBQ and other events!
23/10/2018
Blood Donor Clinic - Stratford
1:00 pm to 7:00 pm / Rotary Complex
Approximately every minute of every day, someone in Canada needs blood. In fact, according to a recent poll, 52 per cent of Canadians say they, or a family member, have needed blood or blood products for surgery or for medical treatment. Source -Canadian Blood Services
Around The Alliance!
26th Annual Paediatric Day Conference Speaker Presentations
R.E.A.L Life Perspectives: Emergency Medicine
Like Us on Facebook!
Q & A with a Registered Dietitian!
HPHA Looks to the Future
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
Patient Partner Profile: Lynae
October Blood Donor Clinics
Breastfeeding Clinic Cancellations at St. Marys Memorial Hospital
Health Care Heroes Radiothon
Health Care Heroes Radiothon - October 20
What's For Dinner Wednesday!
HPHA's Facebook Protocol
HPHA's LinkedIn Page
HPHA's Twitter Protocol
Media Releases
Blood Donor Clinics
Find a Family Doctor or Nurse Practitioner
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What's For Dinner Wednesday!
What's For Dinner? Chunky Chicken, Vegetable & Rosemary Stew!

Here's a great one-pot meal to warm and soothe a hungry, weary body.

Source: diabetes.ca

Ingedients

  • 1 tbsp (15 mL) canola oil
  • 12 oz. (350 g) boneless chicken breasts, cut into 1-inch
  • (2.5-cm) pieces
  • 1 tbsp (15 mL ) canola oil
  • 1 medium onion, cut in 8 wedges
  • 3 medium carrots, quartered lengthwise and cut into thirds
  • 1 medium celery stalk, cut into 1-inch (2.5-cm) pieces
  • 2 cups (500 mL) water
  • 2 dried bay leaves
  • ¼ tsp (1 mL) crushed red pepper flakes
  • 1 can (14 oz./398 mL) reduced-sodium navy beans, rinsed and drained
  • 1 cup (250 mL) grape tomatoes, quartered
  • ½ cup (125 mL) chopped fresh Italian parsley
  • 1 tbsp (15 mL) chopped fresh rosemary
  • ¾ (4 mL) tsp salt

Instructions

  1. In Dutch oven, heat 1 tbsp (15 mL) canola oil over medium-high heat. Add chicken and cook about 3 minutes per side or until it begins to brown. (Center will still be slightly pink.) Remove from oven and set aside.
  2. Add remaining 1 tbsp (15 mL) canola oil, onion, carrot and celery. Sauté for 5 minutes or until just beginning to lightly brown on edges, stirring frequently. Add water, bay leaves and pepper flakes. Bring to boil over high heat. Reduce heat to medium low and simmer, covered, 20 minutes or until vegetables are tender.
  3. Stir in chicken, beans, tomatoes, Italian parsley, rosemary and salt. Cover and cook 5 minutes or until tomatoes are tender and chicken is cooked.
Nutritional Information
Per Serving (serving size 1 cup (250 mL) per serving
Calories
220
Total Fat
7 g
Saturated Fat
1 g
Cholesterol
50 mg
Carbohydrates
17 g
Fibre
6 g
Protein
22 g
Sodium
380 mg
 
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