Category: Recipes

Vegetarian Pot Pie

admin

22 October 2019

Hi, thank you for coming back for the latest edition of Beyond Primary Cares blog; where I highlight healthy and fun recipes, healthcare news, advice for medical conditions, as well as how membership for care works! Dr. Jeff O’Boyle is the owner of Beyond Primary Care, which is a new approach to family medicine and addiction medicine that creates the time and space your healthcare deserves. Beyond Primary Care is the only Direct Care clinic serving patients in Ann Arbor and throughout Washtenaw, Livingston, and Wayne County giving families and employers peace of mind with healthcare costs by providing affordable, accessible, and authentic primary care services. 

The primary purpose of the blog is to introduce healthy lifestyle concepts and answer common questions I receive from patients that I believe are important. I want to start discussions that will help educate, benefit, and improve your well-being. 

This featured recipe is a Vegetarian Pot Pie. These recipes are my attempt, in a way, to bridge that Doctor’s adage of “Eat Better & Exercise More.” In this post, I will showcase a healthy meal made on a budget, my pictures are pretty decent, and that is how I got into this food endeavor.

Vegetarian Pot Pie

Prep Time: 15 minutes
Total Time: 45 minutes

Ingredients

¾ cup chopped yellow onion (~½ onion)
1 large clove garlic, minced
2 cups veggie broth
2 cups frozen mixed veggies (corn, carrots, green beans)
¼ cup milk
¼ cup unbleached all purpose flour
2 bay leaves
sea salt and black pepper
1 batch biscuits

Instructions

1) Preheat oven to 425
2) Add 2 Tbsp olive oil to large saucepan over medium heat, then add onion and garlic and pinch of salt– stir. Cook until soft.
3) Add the flour and stir with a whisk, then slowly whisk in the broth.
4) Add milk, and bay leaves and stir. Simmer until the mixture is thickened (about 10 minutes). If it still appears to thin, scoop out ½ cup of the broth and add 1-2 tbsp more flour and whisk back into the pot to thicken. Wait a few minutes, repeat if necessary
5) While the sauce is thickening, prepare biscuits. Cut out , leave unbacked, and set outside
6) Once the sauce is thickened, add the frozen vegetables and cook for 4-5 more minutes. Taste and adjust seasoning.
7) Discard the bay leaves and divide the mixture evenly between 5-6 lightly greased ramekins or 8×8 baking dish. 
8) Top with biscuits and brush the tops of biscuits with melted butter. 
9) Set your ramekins or 8×8 dish on a baking sheet to catch overflow and bake until the biscuits are golden brown and the filling is bubbly (about 14-17 minutes). Let cool for 5 minutes before serving.



Tater Tot Casserole

admin

10 October 2019

Hi, thank you for coming back for the latest edition of Beyond Primary Cares blog; where I highlight healthy and fun recipes, healthcare news, advice for medical conditions, as well as how membership for care works! Dr. Jeff O’Boyle is the owner of Beyond Primary Care, which is a new approach to family medicine and addiction medicine that creates the time and space your healthcare deserves. Beyond Primary Care is the only Direct Care clinic serving patients in Ann Arbor and throughout Washtenaw, Livingston, and Wayne County giving families and employers peace of mind with healthcare costs by providing affordable, accessible, and authentic primary care services. 

The primary purpose of the blog is to introduce healthy lifestyle concepts and answer common questions I receive from patients that I believe are important. I want to start discussions that will help educate, benefit, and improve your well-being. 

This featured recipe is a Tater Tot Casserole. These recipes are my attempt, in a way, to bridge that Doctor’s adage of “Eat Better & Exercise More.” In this post, I will showcase a healthy meal made on a budget, my pictures are pretty decent, and that is how I got into this food endeavor.

Tater Tot Casserole

Adapted from: Emily Bites
Prep Time: 40 minutes
Total Time: 1.5 hour
Serves: 6

Ingredients

1 package (20 oz) frozen tater tots
1 lb (99% lean) ground turkey breast
6 slices bacon
2 tbsp butter, unsalted
1.5 tsp salt, divided
1 tsp black pepper, divided
1 tsp thyme
½ tsp crushed red pepper flakes, divided
1 tsp sage
¼ tsp ground nutmeg
8 oz, cheddar cheese, shredded
12 large eggs
½ cup milk
¼ green onion

Instructions:

1) Preheat oven to 350 F. Spray a 9×13 baking dish with cooking spray.
2) Place a nonstick skillet over a stove with low-medium heat. Melt the butter. 
3) In a mixing bowl, combing turkey, ¾ tsp salt, 1/2 tsp pepper, sage, thyme, nutmeg, and ¼ tsp crushed red pepper. Stir until the turkey is well combined with the seasoning. Add to skillet.
4) Break up the turkey with a spoon or spatula, cook until turkey is cooked through.
5) Pour frozen tater tots into the casserole dish and arrange into a single layer. 
6) Once the turkey is cooked, spread the mixture on top of the tater tots.
7) Add the bacon back to the skillet, turn the heat to medium. Cook until crisp. Once done, remove to a layer of paper towels, pat dry and crumble the bacon. 
8) Add the bacon on top of the turkey in the casserole dish. Add the cheddar cheese on top. 
9) In the mixing bowl, combine the eggs, milk, green onions, ¾ tsp salt, ½ tsp pepper, and ¼ tsp red pepper flakes. Beat the eggs and seasoning with a whisk. When beaten, pour the eggs over the top of the cheese layer in the baking dish. 
10) Bake for 50-60 minutes or until eggs are cooked through and a toothpick inserted in the center comes out clean.



Panzanella Salad

admin

28 September 2019

Hi, thank you for coming back for the latest edition of Beyond Primary Cares blog; where I highlight healthy and fun recipes, healthcare news, advice for medical conditions, as well as how membership for care works! Dr. Jeff O’Boyle is the owner of Beyond Primary Care, which is a new approach to family medicine and addiction medicine that creates the time and space your healthcare deserves. Beyond Primary Care is the only Direct Care clinic serving patients in Ann Arbor and throughout Washtenaw, Livingston, and Wayne County giving families and employers peace of mind with healthcare costs by providing affordable, accessible, and authentic primary care services. 

The primary purpose of the blog is to introduce healthy lifestyle concepts and answer common questions I receive from patients that I believe are important. I want to start discussions that will help educate, benefit, and improve your well-being. 

This featured recipe is a Panzanella Salad. These recipes are my attempt, in a way, to bridge that Doctor’s adage of “Eat Better & Exercise More.” In this post, I will showcase a healthy meal made on a budget, my pictures are pretty decent, and that is how I got into this food endeavor.

Panzanella Salad

Prep Time: 10 minutes
Total Time: 30 minutes
Adapted from: The Pioneer Woman

Ingredients

1 loaf tomato bread from panera or any flavored bread you like
6 whole assorted tomatoes, cut into wedges
½ cup corn
1 Avocado, cubed
4 strips bacon, cooked and broken into small pieces
¼ cup olive oil and more for drizzling on bread
1 tbsp red wine vinegar
Salt and pepper to taste
15 basil leaves, destemmed, roughly chopped
½ cup parmesan cheese, shredded
1 bunch romaine lettuce, shredded

Instructions

1) Turn oven to 400 F.
2) Spray a cookie sheet with a non-stick spray, place over a cooking tray. Lay bacon strips on top, bake bacon for approx 20-25 minutes.
3) While bacon is cooking, prepare bread by cutting into 1 inch cubes, arrange on a baking sheet coated with cooking spray, and drizzle lightly with olive oil.
3) Once bacon is cooked, remove from oven and let cool.
4) Turn oven down to 275 F and place the pan into oven for 20-25 minutes to slightly crisp the bread without toasting it. Remove from oven and let cool.
5) In a large bowl, combine avocado, tomatoes, and corn.
6) In a small bowl, combine olive oil, vinegar, salt and pepper. Pour over salad ingredients, tossing gently. Add basil and parmesan cheese, toss again.
7) Add cooled bread and bacon to bowl, toss.
8) Place romaine lettuce on a plate. Add salad ingredients. Serve



Spinach Enchiladas

admin

21 August 2019

Hi, thank you for coming back for the latest edition of Beyond Primary Cares blog; where I highlight healthy and fun recipes, healthcare news, advice for medical conditions, as well as how membership for care works! Dr. Jeff O’Boyle is the owner of Beyond Primary Care, which is a new approach to family medicine and addiction medicine that creates the time and space your healthcare deserves. Beyond Primary Care serves patients in Ann Arbor and throughout Washtenaw, Livingston, and Wayne County.

The primary purpose of the blog is to introduce healthy lifestyle concepts and answer common questions I receive from patients that I believe are important. I want to start discussions that will help educate, benefit, and improve your well-being. 

This featured recipe is a Spinach Enchiladas. These recipes are my attempt, in a way, to bridge that Doctor’s adage of “Eat Better & Exercise More.” In this post, I will showcase a healthy meal made on a budget, my pictures are pretty decent, and that is how I got into this food endeavor.

Spinach Enchiladas

Courtesy of Sadonia2 on Allrecipes
Prep time: 20 minutes
Total time: 45 minutes

Ingredients:

1 tablespoon butter
1/2 cup green onions, chopped
2-4 cloves garlic, minced
2 (10oz) packages frozen chopped spinach, thawed, drained, and squeezed
1 cup ricotta cheese
1/2 cup sour cream
2 cups Monterey Jack cheese
10-15 (6 inch) corn tortillas
1 (19 oz) can enchilada sauce
1 (4oz) can green chilies
1 tablespoon cumin
1 teaspoon salt

Instructions:

1) Preheat oven to 375 degrees F
2) Melt butter in sauté pan over direct heat. Add garlic and green onions cooking for a few more minutes until fragrant, but not brown.
3) Stir in spinach, cumin, green chilies, and salt. Cook for about 5 minutes
4) Warm tortillas one-two at a time in skillet or microwave until flexible, about 15 seconds.
5) Remove skillet with spinach from heat, mix in ricotta cheese, sour cream, and 1 cup of Monterey Jack cheese
6) Spoon about 1/4 cup of spinach mixture into the center of each tortilla. Roll up and place seam side down in 9×13 baking dish.
7) Pour enchilada sauce over the top, and sprinkle with remaining Monterey Jack cheese.
8) Bake for 15-20 minutes, until sauce is bubbling and cheese is lightly browned.

Deconstructed Egg Salad Sandwich

admin

16 August 2019

Hi, thank you for coming back for the latest edition of Beyond Primary Cares blog; where I highlight healthy and fun recipes, healthcare news, advice for medical conditions, as well as how membership for care works! Dr. Jeff O’Boyle is the owner of Beyond Primary Care, which is a new approach to family medicine and addiction medicine that creates the time and space your healthcare deserves. Beyond Primary Care serves patients in Ann Arbor and throughout Washtenaw, Livingston, and Wayne County.

The primary purpose of the blog is to introduce healthy lifestyle concepts and answer common questions I receive from patients that I believe are important. I want to start discussions that will help educate, benefit, and improve your well-being. 

This featured recipe is a Deconstructed Egg Salad Sandwich. These recipes are my attempt, in a way, to bridge that Doctor’s adage of “Eat Better & Exercise More.” In this post, I will showcase a healthy meal made on a budget, my pictures are pretty decent, and that is how I got into this food endeavor.

Deconstructed Egg Salad Sandwich

Prep Time: 30 minutes
Total Time: 30 minutes 
Adapted from: Spoon Fork Bacon

Ingredients (makes 4 sandwiches):

– 1 baguette with ends removed, sliced lengthwise
– 3 tablespoons olive oil
– 6 large eggs, hard boiled, shelled and sliced
– handful of greens
– 1 avocado, pitted, and mashed or sliced
– handful sweet gherkins, sliced lengthwise
– red onion, sliced
– Salt and pepper to taste

Instructions:

1) Bring oven to 400 F. Place baguettes on tray. Drizzle with olive oil and bake until lightly toasted.
2) Once toasted, top baguettes with avocado spread, greens, onions, sliced egg, and sweet gherkins. Season with salt and pepper, serve.

Spinach & Artichoke Dip

admin

24 July 2019

Hi, thank you for coming back for the latest edition of Beyond Primary Cares blog; where I highlight healthy and fun recipes, healthcare news, advice for medical conditions, as well as how membership for care works! Dr. Jeff O’Boyle is the owner of Beyond Primary Care, which is a new approach to family medicine and addiction medicine that creates the time and space your healthcare deserves. Beyond Primary Care serves patients in Ann Arbor and throughout Washtenaw, Livingston, and Wayne County.

The primary purpose of the blog is to introduce healthy lifestyle concepts and answer common questions I receive from patients that I believe are important. I want to start discussions that will help educate, benefit, and improve your well-being. 

This featured recipe is a Spinach and Artichoke Dip. These recipes are my attempt, in a way, to bridge that Doctor’s adage of “Eat Better & Exercise More.” In this post, I will showcase a healthy meal made on a budget, my pictures are pretty decent, and that is how I got into this food endeavor.

Spinach-Artichoke Dip

Adapted from: Food Network, Houstons
Prep time: 25 minutes
Total time: 30 minutes

Ingredients:

2 (10 oz) bag spinach, destemmed
1 tbsp butter
2 tbsp onion, minced
2 cloves garlic, minced
3 TB all purpose flour
1 ¼ cups milk
½ tsp lemon juice
1 tsp worcestershire sauce
1 ¼ cups parmesan cheese, grated
¼ cup sour cream, plus more for serving
½ cup white sharp cheddar cheese, shredded
½ cup artichoke hearts, squeezed dry and roughly chopped
Salt
Tortilla chips for serving

Instructions:

1) Bring a large pot of salted water to a boil. Stiri in the spinach and cook until bright green, about 30 seconds. Drain and rinse under cold water; squeeze out the excess moisture, then finely chop.
2) Melt the butter in a large saucepan over medium heat. Add the onion, garlic and ½ tsp salt and cook until the onion is soft, about 2 minutes.
3) Add the flour and cook, stirring, until lightly toasted, about 1 minute.
4) Whisk in the milk and cook, whisking constantly, until thickened, about 1 minute. Remove from the heat. Stir in the lemon juice, worcestershire sauce, parmesan and sour cream.
5) Return the pot to medium heat. Add the spinach, cheddar and artichokes and stir until the cheese melts and dip is heated through. 
6) Serve with tortilla chips, salsa, and sour cream.


Tortellini Pasta Salad

admin

15 June 2019

Hi, thank you for coming back for the latest edition of Beyond Primary Cares blog; where I highlight healthy and fun recipes, healthcare news, advice for medical conditions, as well as how membership for care works! Dr. Jeff O’Boyle is the owner of Beyond Primary Care, which is a new approach to family medicine and addiction medicine that creates the time and space your healthcare deserves. Beyond Primary Care serves patients in Ann Arbor and throughout Washtenaw, Livingston, and Wayne County.

The primary purpose of the blog is to introduce healthy lifestyle concepts and answer common questions I receive from patients that I believe are important. I want to start discussions that will help educate, benefit, and improve your well-being. 

This featured recipe is Tortellini Pasta Salad. These recipes are my attempt, in a way, to bridge that Doctor’s adage of “Eat Better & Exercise More.” In this post, I will showcase a healthy meal made on a budget, my pictures are pretty decent, and that is how I got into this food endeavor.

Tortellini Pasta Salad

Prep Time: 20 minutes
Total Time: 1 hr
Serves: 4

Ingredients:

– 1 package tortellini, cooked per package instructions
– 4 carrots, sliced thin
– 2 cups Edamame
– 1 (6 oz) jar, Roasted Red Peppers
– 12 oz thick cut salami, diced
– 2 tbsp apple cider vinegar
– 3 oz honey goat cheese, crumbled

Instructions:

1) Add all ingredients to a bowl and allow to sit for at least 30 minutes before dividing and serving.

Banana Bread

admin

4 June 2019

Hi, thank you for coming back for the latest edition of Beyond Primary Cares blog; where I highlight healthy and fun recipes, healthcare news, advice for medical conditions, as well as how membership for care works! Dr. Jeff O’Boyle is the owner of Beyond Primary Care, which is a new approach to family medicine and addiction medicine that creates the time and space your healthcare deserves. Beyond Primary Care serves patients in Ann Arbor and throughout Washtenaw, Livingston, and Wayne County.

The primary purpose of the blog is to introduce healthy lifestyle concepts and answer common questions I receive from patients that I believe are important. I want to start discussions that will help educate, benefit, and improve your well-being. 

Banana Bread

This featured recipe is Banana Bread. These recipes are my attempt, in a way, to bridge that Doctor’s adage of “Eat Better & Exercise More.” In this post, I will showcase a healthy meal made on a budget, my pictures are pretty decent, and that is how I got into this food endeavor.

Adapted from: Allrecipes
Prep time: 15 minutes
Total time:  75 minutes

INGREDIENTS:

2 ripe bananas
⅓ cup melted butter
⅓ cup brown sugar
⅓ cup white sugar
1 egg
⅓ cup plain greek yogurt
1 tsp vanilla extract
¼ tsp salt
1 tsp baking soda
1 ½ cups all-purpose flour

Instructions:

1) Preheat oven to 350. Spray 9×5 loaf pan with non-stick spray.
2) Peel bananas and place into large bowl. Using fork, smash the banana until mushy.
3) Add melted butter and sugars. Stir until smooth.
4) Add egg, yogurt, vanilla, baking soda and salt. Stir.
5) Add flour ½ cup at a time. Batter should be thick but unable to hold a shape.
6) Bake for 50 – 60 minutes.


Greek Lemon Chicken Soup

admin

22 May 2019

Hi, thank you for coming back for the latest edition of Beyond Primary Cares blog; where I highlight healthy and fun recipes, healthcare news, advice for medical conditions, as well as how membership for care works! Dr. Jeff O’Boyle is the owner of Beyond Primary Care, which is a new approach to family medicine and addiction medicine that creates the time and space your healthcare deserves. Beyond Primary Care serves patients in Ann Arbor and throughout Washtenaw, Livingston, and Wayne County.

The primary purpose of the blog is to introduce healthy lifestyle concepts and answer common questions I receive from patients that I believe are important. I want to start discussions that will help educate, benefit, and improve your well-being. 

Greek Lemon Chicken Soup

This featured recipe is Greek Lemon Chicken Soup. These recipes are my attempt, in a way, to bridge that Doctor’s adage of “Eat Better & Exercise More.” In this post, I will showcase a healthy meal made on a budget, my pictures are pretty decent, and that is how I got into this food endeavor.

Prep Time: 25 minutes
Total Time: 45 minutes
Adapted from: Food Network

Ingredients:

3 tbsp olive oil
3 carrots, chopped
1 onion, chopped
1 cup farro
4 cups chicken broth
3 cups water
Zest of x2 lemons
Juice of x2 lemons
1 cup rotisserie chicken, shredded
3 large eggs
1 cup crumbled feta cheese
1 tbsp chopped dill
biscuits (or any bread on-hand or easily obtained)
Salt and pepper to taste

Instructions:

1) Preheat oven to 350F.
2) Heat the olive oil in a large pot over medium-high heat. Add the carrots, onion, ½ tsp salt and a few grinds of pepper. Cook, stirring occasionally, until the vegetables soften.
3) Add the farro and cook, stirring, until toasted, 1 minute. Add the chicken broth and water; cover and bring to a boil.
4) One boiling, add the lemon zest, reduce to simmer, uncovered, until the farro is almost tender, about 15 minutes. Stir in the chicken.
5) Whisk the eggs and lemon juice in a bowl; drizzle ½ cup of the hot broth into the eggs, whisking constantly. Gradually stir the hot egg mixture into the pot. Cook over medium-low heat, stirring constantly, until thickened, about 3 minutes. Season with ¼ tsp salt.
6) Combine the feta and dill in a small bowl; season with salt and pepper. Fill the biscuit halves with the feta mixture and lightly brush with olive oil.
7) Transfer to a baking sheet and bake until cheese melts, 2-3 minutes.
8) Top each serving of soup with dill, season with pepper. Serve with stuffed biscuits.


Pesto topped Scrambled Eggs with Bacon

admin

11 May 2019

Hi, thank you for coming back for the latest edition of Beyond Primary Cares blog; where I highlight healthy and fun recipes, healthcare news, advice for medical conditions, as well as how membership for care works! Dr. Jeff O’Boyle is the owner of Beyond Primary Care, which is a new approach to family medicine and addiction medicine that creates the time and space your healthcare deserves. Beyond Primary Care serves patients in Ann Arbor and throughout Washtenaw, Livingston, and Wayne County.

The primary purpose of the blog is to introduce healthy lifestyle concepts and answer common questions I receive from patients that I believe are important. I want to start discussions that will help educate, benefit, and improve your well-being. 

This featured recipe is Pesto topped Scrambled Eggs with Bacon. These recipes are my attempt, in a way, to bridge that Doctor’s adage of “Eat Better & Exercise More.” In this post, I will showcase a healthy meal made on a budget, my pictures are pretty decent, and that is how I got into this food endeavor.

Pesto Topped Scrambled Eggs with Bacon

Adapted from: Spoon Fork Bacon
Prep Time: 20 minutes
Total Time: 45 minutes
Serves: 4

Ingredients:

3 garlic cloves, whole
3 tablespoons walnuts
1 ½ cups basil leaves
⅓ cup olive oil, divided
3 oz parmesan cheese, grated
Salt and pepper to taste
8 eggs
3 oz whole milk
2 tbsp butter
8 strips bacon
1 large french baguette

Instructions:

1) Turn oven to 400 F.
2) Spray a cookie sheet with a non-stick spray, place over a cooking tray. Lay bacon strips on top, bake bacon for approx 20-25 minutes.
3) While bacon is cooking, prepare pesto sauce. Place garlic and walnuts into a food processor and pulse until small pieces. Add basil and 2 tablespoons oil and pure and roughly chopped. Add remaining oil into the food processor. Season with salt and pepper. Add in parmesan. Set aside.
4) Slice the baguette lengthwise. Once bacon is done cooking place on top of the cookie tray (not in bacon juice) face up and lightly toast.
5) Using a non-stick saute pan over low-medium heat, melt butter.
6) Crack eggs and cream into a mixing bowl and whisk.
7) Place the egg mixture into skillet, using a wooden spoon to stir eggs until they break up. Once eggs set, remove from heat.
8) Butter baguette slices if wanted, tehn top each with crispy bacon, divide the eggs evenly over the baguettes, and drizzle with prepared pesto. This can be served immediately or allowed to cool and placed in the refrigerator wrapped in wax paper until needed.