Menu
A healthy outside starts with a healthy inside!

828.734.7702    
Book an Appointment

"We believe being healthy does NOT require a prescription.” Michelle Sanderbeck, ND

Stovetop Chicken and Broccoli Casserole

8 ounces whole-wheat egg noodles
1 14-ounce can chicken broth
1 pound boneless, skinless chicken breasts, trimmed, cut into ¾-inch pieces

1 14- to 16-ounce package frozen broccoli florets, thawed and chopped if desired
1½ cups milk
½ cup mayonnaise
3 tablespoons all-purpose flour
1 ½ teaspoons dry mustard
½ teaspoon garlic powder
¼ teaspoon salt
¼ teaspoon freshly ground pepper
1 ½ cups shredded Colby-Jacl cheese or Cheddar Cheese









  Place noodles in a large skillet. Pour broth over the noodles. Layer chicken, then broccoli over the noodles.

Whisk milk, mayonnaise, flour, dry mustard, garlic powder, salt and pepper in a medium bowl. Pour over the broccoli.

Bring to a simmer over medium-high heat. Reduce heat to maintain a simmer, cover and cook, stirring once or twice, until the noodles and chicken are cooked through, 15 to 18 minutes.

Meanwhile, position rack in upper third of oven; preheat broiler.
When the casserole is done, sprinkle cheese on top and broil until lightly browned, about 3 minutes.


Recipe Courtesy of EatingWell Test Kitchen





Sautéed Spinach and Garlic

• 2 tablespoons olive oil
• 4 garlic cloves, peeled and smashed
• 3 to 4 bunches (2 1/2 pounds total) flat-leaf spinach, trimmed and cleaned, with some water still clinging
• 1 to 2 tablespoons fresh lemon juice
• Coarse salt and ground pepper

  1. In a large skillet, heat oil over medium. Add garlic; cook, stirring, until fragrant and beginning to brown, about 1 minute. Using a slotted spoon, remove garlic and discard.

2. Raise heat to high. Add spinach to skillet gradually, waiting for one batch to wilt before adding the next. Cook, tossing, until tender, 3 to 4 minutes.

3. Drain liquid from skillet; add lemon juice, salt, and pepper to taste.
Recipe courtesy of Martha Stewart

GAZPACHO

3 medium tomatoes, peeled, seeded, and chopped (about 3 cups)
1 large cucumber, peeled, seeded, and chopped (about 2 cups)
1 red bell pepper, chopped (about 1 cup)
1 medium onion, chopped (about 11/4 cups)
3 cups canned tomato juice
2 tablespoons fresh herbs (such as tarragon, thyme, or parsley), chopped
1/4 cup red wine vinegar
2 cloves garlic, peeled and finely chopped
2 tablespoons tomato paste
Juice of 1/2 a lemon
Kosher salt
Cayenne pepper
1 cup croutons, to garnish

  1. In a bowl, reserve 2 tablespoons each of the tomato, cucumber, pepper, and onion to garnish.

2. In the food processor or blender, purée the remaining ingredients (except the croutons) until smooth, adjusting the seasoning to taste with lemon juice, salt, and cayenne pepper.

3. Cover and chill thoroughly, at least 3 hours but preferably overnight. Adjust the consistency as desired with water. Serve in chilled bowls garnished with the reserved vegetables and croutons.

Recipe courtesy of epicurious


Recent Posts


Tags

Giada's Herbed Quinoa dr axe almond milk Southwestern Salsa cambozola banana green beans blueberries MACA carrots pasta bell peppers yogurt pumpkin puree soup tomatoes black bean rosemary thyme casserole tomato juice avocados Reggiano Cheese Squash kalamata olives grapes Roast Chicken pear medjool dates sage leaves cashews fresh sage Fruit Smoothie Almonds croissants sunflower seeds cucumber tomato paste horseradish mayo Gruyère cheese apricots roasted veggies white beans walnuts raisins quinoa Bartlett pears Cinnamon peppers cheese goat cheese dressing Lemon juice sourdough bread mushrooms macaroni salad sandwiches chicken salad gluten free Chicken and Broccoli Stir-Fry pumpkin butter vegetables pastry cream avocado salad Beet-and-Apple Salad tilapia oregano Zucchini Parmesan Crisps Guacamole Easy Frittata olive oil breakfast eggplant salad cumin hash browns bell pepper oranges lemon sweet potatoes pomegranate Budda Bowl Kiwi smoothie Broccoli greek yogurt garbanzo beans Honey Chipotle Salmon gorgonzola coconut red wine vinegar peaches cucumbers protein powder chili pomegranate molasses parsley garlic clove eggs pie crust tahini lime fruit scallops zucchini onion paprika apple cider vinegar Salsa heavy cream Chicken spicy salmon apple gnocchi Shallot avocado hoisin sauce white wine vinegar sweet potato summer Organic 3-Bean & Vegetable Soup Ginger bruschetta ham beets Citrus Roasted Shrimp cauliflower crust roasted carrots strawberries chicken broth Carrot cloves stir-fry honey lemon zest hummus quesadillas roasted beets Arugula curry powder chia seeds spinach pecans pistachios bacon summersalad Wraps sugar vanilla bean croutons Lemon Sage Tilapia Glaze garlic ghee chard leaves Cauliflower Pizza Italian seasonings cashew broccoli salad cranberries brussel sprouts Guacamole Toast ACV potato berries Gazpacho almond butter breakfast nachos roasted Roasted Brussels Sprouts Dip plums cannellini banana split


Archive