May 2025 Nutrition NEWSLETTER Inside: Brought to

Transcript:May 2025 Nutrition NEWSLETTER Inside: Brought to:
May 2025 Nutrition NEWSLETTER Inside: Brought to you by: Recipe: Chicken Shawarma Budget Recipe: Cutlet Shake and Bake Recipe: Family Salad Supplements vs. Food for Parkinson’s Disease? 10 Tips for Healthier Eating Tattoos and Skin Cancer Tips to Reduce Risk of Skin Cancer Shopping List for A Gym Easy Ways to Be More Active Here is a spicy recipe that helps the chicken go a long way Chicken Shawarma Serves 4. Each serving: 107 calories, 2 g fat, 0 g saturated fat, 39 mg cholesterol, 0 mg trans fat, 94 mg sodium, 4 g carbohydrates, 1 g fiber, 2 g sugar, 18 g protein. Ingredients: 1/2 pound chicken tenders 1 cup nonfat plain Greek yogurt 1 tsp garlic powder 1 tsp ginger 1 tsp cinnamon 1 tsp ground cardamom 1 tsp red pepper flakes 1 tsp ground cumin 1 tsp turmeric Lemon juice Garnish optional one sprig fresh cilantro and a lime cut into wedges Directions: Preheat the oven to 425 degrees. Meanwhile, mix the spices with the yogurt and lemon juice. Place the chicken tenders in a lightly oil-sprayed baking pan in one layer. Top with the yogurt, coating them well. Bake until the chicken is done, about 20 minutes. Broil for a few minutes to brown up if desired. Remove from the oven. Garnish with cilantro and lime. Serve over rice with steamed vegetables and a tossed salad... This simple recipe helps you feed 2-3 people with one chicken breast! Cutlet Shake and Bake Serves 3. Each serving: 114 calories, 4 g fat, 1 g saturated fat, 24 mg cholesterol, 0 mg trans fat, 58 mg sodium, 8 g carbohydrates, 1 g fiber, 2 g sugar, 9 g protein. Ingredients: 1 chicken breast, boneless, skinless 1/4 cup flour 1 tsp garlic powder 1 tsp paprika pinch salt black pepper to taste 1/2 tsp dried thyme 2 tsp olive oil Directions: Cut the chicken breast horizontally into 4-6 thin cutlet pieces. It is helpful for it to be very cold and to use a sharp knife. Press the pieces flat. Place the flour and all seasonings in a bowl or plastic bag. Dust the chicken breast cutlets very well with the flour mixture. Place the olive oil in a nonstick skillet or iron skillet. Heat over medium heat. Place the chicken breast cutlets in the pan and fry on one side. Turn them over when they get browned. Bake