House Calls

FALL 2016

House Calls Magazine is a quarterly publication that focuses on health and wellness. It includes a wide assortment of articles with topics on the latest health and wellness information, nutrition, safety, lifestyles, and more.

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Page 48 of 54

specials board 44 { fall 2016 } h o u s e c a l l s Chicken with Sautéed Kale & Apples (Serves 4) 1 Tbsp. vegetable oil 4 (6 to 8-oz.) boneless, skinless chicken breasts 1 small yellow or white onion, halved from root to stem, and sliced 2 apples, peeled, cored, and cut into wedges (Red Delicious, Braeburn, or Cameo) 4 cups chopped kale leaves, thick stems removed 1/2 cup low-sodium chicken stock (or water) Preheat oven to 350°F. In a large skillet, heat oil over medium- high heat. Add chicken and cook for 4 to 5 minutes, until nicely browned. Flip chicken breasts and cook for an additional 4 minutes. Transfer chicken to a baking sheet and cook in oven for 12 minutes, or until breasts reach an internal temperature of 165°F. While the chicken is baking, add onion to the same pan and cook, stirring often, for 4 minutes. Add apple and cook for another 2 minutes, stirring until softened. Add kale, tossing as leaves wilt and ingredients are combined. 4 Add liquid, stirring to release bits from the bottom of the pan. Cover and cook for 8 to 10 minutes, until kale is tender. 5 Serve immediately alongside freshly cooked chicken breasts. Nutrition Facts (per serving): 309 calories, 6g total fat, 0g saturated fat, 146mg cholesterol, 159mg sodium, 22g carbohydrates, 3.5g fiber, 10g sugar, 42g protein Apple Barley Salad (Serves 6) For the dressing: 2 Tbsp. balsamic vinegar 1 tsp. Dijon mustard 1/4 tsp. dried thyme leaves Salt and pepper, to taste 1/3 cup extra virgin olive oil 1 cup cooked barley 1/2 cup finely diced roasted butternut squash 1/2 cup finely diced apple (Empire, Gala, Red Delicious, or Golden Delicious) 1/4 cup chopped pistachios 1/4 tsp. freshly grated lemon zest 1 Tbsp. chopped fresh parsley In a small bowl, whisk dressing ingredients together and set aside. In a large bowl, mix together barley, squash, apple, and pistachios. Fold dressing, lemon zest, and parsley into the barley mixture, combining well. 4 Serve at room temperature or chilled. Nutrition Facts (per serving): 254 calories, 20g total fat, 4g saturated fat, 0mg cholesterol, 132mg sodium, 18.5g carbohydrates, 3.5g fiber, 7g sugar, 2g protein CHEF'S NOTE: Needing to prep this salad ahead of time? Assemble as directed up to a day in advance, but fold in apples and parsley immediately before serving.

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