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Chocolate Peanut Butter
Pie
1 cooked pie shell or graham cracker pie crust
1 cup cream cheese
1 cup peanut butter
1/8 cup cocoa powder
¾ cup powdered sugar
1/8 cup milk
2-3 cups whipped topping
Chocolate chips or chocolate syrup
In mixer, on medium speed, cream together cheese and
peanut butter, making sure to scrape sides of bowl. Add
sugar, cocoa, and milk. Mix together on low speed until
well blended. Remove mixing bowl. By hand, with a rubber
spatula, fold in whip topping. Spread into pie shell.
Garnish with chips or syrup. Refrigerate until ready to
serve.
Makes 1 pie (serves 6 to 8)
From Scott Kappotis - Food Service Director, Salter
Healthcare/ Aberjona Nursing Center
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Joanne’s Dip
8 oz. Cream cheese - softened
½ teaspoon of garlic powder
¾ bottle of chili sauce
1 tablespoon of mayonnaise
Mix together, chili for few hours. Serve with corn chips
or potatoes chips
From Joanne De Simone, staff development - Winchester
Nursing Center
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Low Fat Frosty Paws
(for dogs only)
Large container of low fat vanilla yogurt
Large container of all natural peanut butter
Mix the two together, put in a small purchased plastic
round containers that look like hoodsie cups - freeze
Then serve. Your dog will think he died and went to
heaven.
From Sue Doran and Marlene Penley – Salter Healthcare/
Business Office
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Dijon Mustard Chicken
Breast
Marinate
4 four-ounce boneless and skinless chicken breasts
½ Cup of Dijon mustard or any type mustard
½ Cup of honey
A splash of soy sauce
Serves 4
Mix the above ingredients
together. Marinate chicken breast for 20 – 30 minutes.
Grill or bake until done.
From Paul Soares - Food Service Director, Salter
Healthcare/ Woburn Nursing Center
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CHICKEN STIR-FRY
2 tsp olive oil
2 cups chopped broccoli
1 med. Carrot chopped
½ lb. Boneless, skinless
Chicken breast
1 large red pepper (cut in strips)
4 scallions (cut in ½ pieces)
1 cup sliced mushrooms
1cup fresh snow peas
3 cups cooked brown rice
sauce: 1/2 cup orange juice
1/4-cup lite soy sauce
1 TB honey
1 TB grated fresh ginger
3 cloves minced garlic
2 TB cornstarch
Cut chicken into julienne strips and set aside. Combine
sauce ingredients whisking in the cornstarch last.
Preheat wok or skillet and spray with vegetable cooking
spray. Add 2-tsp. olive oil, add chicken. Stir-fry till
browned. Remove chicken and set aside. Add broccoli and
carrots stirring until half cooked. Add other vegetables
and continue To stir-fry about 2 minutes. Do not
overcook, vegetable should remain crunchy. Return
chicken to the wok or skillet, Give the sauce a stir and
add to vegetables. Keep stirring, sauce will thicken
continue to cook for 1 more minute Once it is
thickening. Remove from wok or skillet. Serve
immediately over brown rice.
Makes 4 servings 345cal/5.5gm fat per serving.
From Paul Soares - Food
Service Director, Salter Healthcare/ Woburn Nursing
Center
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Knox Blox
3 boxes sugar free Jell-O
1 box unflavored gelatin
4 cups boiling water
Combine and poor into 8 x 8 or 9 x 12 pan
Spice Bars
1 box spice cake mix
1 can “one pie’ pumpkin
Mix the above (a mixer maybe used) and pour into 9 x 12
pan
Follow baking directions on the box
Chocolate Cake
1 box chocolate cake
1 can diet coke
Combined these two ingredients and follow the baking
instructions on box
Angel Food Cake
1 box Betty Crocker Angel Food Cake Mix
1 20 oz. Can of crushed pineapple
Combine only these two ingredients and pour into 2 loaf
pans or 9 x 12 pan. Bake as Directed
Stuffed Chicken Breasts
Ingredients: package of boneless chicken breasts and a
box of Bell’s stuffing
Prepare stuffing as directed on box. Flatten chicken
breasts and put a heaping tablespoon of stuffing in the
middle. Roll and place in pan. Put any leftover stuffing
in between the chicken breasts. Spray chicken with Pam
then sprinkle with paprika. Bake covered at 350 for 40
minutes. Uncover and continue to bake for 10 –15
minutes.
From Kevin Gallant – Maintenance Director, Woburn
Nursing Center
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From the kitchen of Paul Soares - Food Service Director
at Woburn Nursing Center
CHICKEN STIR-FRY
2 tsp olive oil or (peanut
oil) Sauce:
1/2 cup orange
juice
2 cups chopped broccoli
1/4-cup lite soy sauce
1 med. Carrot chopped 1
TB honey
½ lb. Boneless, skinless
1 TB grated fresh ginger
Chicken breast
3 cloves minced garlic
1 large red pepper (cut in strips) 2 TB
cornstarch
4 scallions (cut in ½ pieces) 3
cups cooked brown rice
1 cup sliced mushrooms
1cup fresh snow peas
CHICKEN ,ZITI AND BROCCOLI
2 BONELESS BREAST OF CHICKEN
2 CUPS OF ZITI (COOKED)
1LB OF BROCCOLI (PARBOIL)
1/2 CUP OF PARMESAN CHEESE
1 STICK OF BUTTER
1 CUP OF FLOUR
1 TABLESPOON DICED GARLIC
2 CUPS OF CHICKEN BROTH
PEPPER/GRANULATED GARLIC
Cut Chicken into strips, combine the flour and the
garlic powder and pepper. Melt butter and add 1
tablespoon of dice fresh garlic. Cook two cups of ziti.
Pan-boil the broccoli, add the chicken to the melt
butter and cook until lightly brown on both sides, add
half the parmesan cheese to chicken, add chicken broth
and stir this will create a white sauce. Combine the
ziti and broccoli to the chicken and sauce , add the
remaining cheese to the chicken ziti and broccoli and
serve.
If to thick add more chicken broth, if the sauce is to
thin before you add the ziti and broccoli, combine 2
tablespoon of cornstarch to 1/4 cup of water and
gradually add to the sauce stirring to the right
consistency.
Enjoy!
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HONEY DIJON CHICKEN
4 BONELESS CHICKEN BREAST
1/2 CUP DIJON MUSTARD
1/2 CUP HONEY
1 TABLESPOON LITE SOY SAUCE
COMBINE WET INGREDIENTS TOGETHER
ADD CHICKEN AND MIX TO EVENLY COAT CHICKEN
LET MARINATE FOR ONE HOUR.
GRILL UNTIL FULLY COOKED.WITH THE EXTRA MARINATE
BASTE BOTH SIDE WHILE COOKING.
From the kitchen of Paul Soares, Director of Food
Service at Woburn Nursing Center
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Chicken Parmesan
4 boneless/skinless chicken breast
1 cup seasoned breadcrumbs
1 stick of melted butter
6 eggs beaten
1/4 cup of olive oil
6 cup of tomato sauce
1 cup shredded mozzarella cheese
In a skillet add oil and heat on medium heat
Coat chicken breast with butter and than dredge
in seasoned bread crumbs, dredge in beaten eggs
and add to hot oil in skillet.
Brown on both sides 3 to 5 minutes on both side
Set up in a baking pan
Top with tomato sauce made at home or
from a jar. Top with mozzarella cheese and bake until
cheese starts to brown
ENJOY!
From the kitchen of Paul Soares, Director of Food
Service at Woburn Nursing Center
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