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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
Men have more blood than women. Men have 1.5 gallons versus 0.875 gallons for women.
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!
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HPHA's LinkedIn Page
HPHA's Twitter Protocol
Media Releases
Blood Donor Clinics
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What's For Dinner Wednesday
What's For Dinner? Zucchini Enchiladas!

The bold truth: You won't even miss tortillas.

Ingredients

  • 1 tbsp. extra-virgin olive oil
  • 1 large onion, chopped
  • kosher salt
  • 2 cloves garlic, minced
  • 2 tsp. ground cumin
  • 2 tsp. chili powder
  • 3 c. Shredded chicken
  • 1 1/3 c. red enchilada sauce, divided
  • 4 large zucchini, halved lengthwise
  • 1 c. Shredded Monterey Jack
  • 1 c. shredded Cheddar
  • Sour cream, for drizzling
  • Fresh cilantro, for garnish
Directions
  1. Preheat oven to 350ยบ. In a large skillet over medium heat, heat oil. Add onion and season with salt. Cook until soft, 5 minutes, then add garlic, cumin and chili powder and stir until combined. Add shredded chicken and 1 cup enchilada sauce and stir until saucy.
  2. On a cutting board, use a Y-shaped vegetable peeler to make thin slices of zucchini. Lay out three, slightly overlapping, and place a spoonful of chicken mixture on top. Roll up and transfer to a baking dish. Repeat with remaining zucchini and chicken mixture.
  3. Spoon remaining 1/3 cup enchilada sauce over zucchini enchiladas and sprinkle with both cheeses.
  4. Bake until melty, 20 minutes.
  5. Garnish with sour cream and cilantro and serve.

Source: delish

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