Category: Recipes

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.


Ham & Cheese Pot Pie

admin

24 April 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 Ham & Cheese 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.

Ham & Cheese Pot Pie

Adapted from: Philadelphia on AllRecipes
Prep Time: 15 minutes
Total Time: 50 minutes

Ingredients

1 teaspoon brown sugar
10 ounces ham, sliced and cut into cubes
1 cup cheddar cheese, shredded
2 cups frozen mixed veggies (corn, carrots, green beans)
2 green onions, chopped
1/2 cup chive & onion cream cheese
2 cups veggie broth
1/4 cup milk
1/4 cup all purpose flour
1 batch biscuits
3 tablespoons butter

Instructions

1) Preheat oven to 425
2) Add large saucepan over medium heat, then add ham and brown sugar- stir. Cook until browned.
3) Add the flour and stir with a whisk, then slowly whisk in the broth.
4) Add milk 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) Microwave cream cheese spread in microwaveable bowl on for 1 minute or until completely melted, stirring every 15 seconds.
7) Once the sauce is thickened, add the frozen vegetables, shredded cheese, and cream cheese and cook for 4-5 more minutes.
8) Divide the mixture evenly between 5-6 lightly greased ramekins or 8×8 baking dish.
9) Top with biscuits and brush the tops of biscuits with melted butter.
10) 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.


Eggs Benedict with Ham

admin

22 April 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 Eggs Benedict with Ham. 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.

Eggs Benedict With Ham

Adapted from: Self Proclaimed Foodie
Prep Time: 20 minutes
Total Time: 45 minutes
Serves: 4

Ingredients

– 12 eggs (4 eggs yolk separated, 8 for poaching)
– ¼ tsp dijon mustard
– 1 tbsp lemon juice
– 2 tbsp white vinegar
– ½ cup + ½ tbsp unsalted butter, separated
– Salt and Pepper to taste
– 4 slices thick cut shaved ham
– 4 English Muffins, split
– 3 cups Spinach, stems removed

Instructions

1) Set oven to 200F.
2) Put a large pot with at least 4 inches of water over the stovetop and bring to a rolling boil.
3) In a saute pan over medium-low heat, add and melt smaller portion of butter. Add spinach and stir constantly until slightly wilted, remove the spinach from the pan and set aside.
4) Make hollandaise sauce next by adding the egg yolks, dijon, and lemon juice to the blender. Blend for 5 seconds to combine.
5) Melt the ½ cup of butter over the stove in the saute pan or in a microwave safe dish. While blender is running at low speed, add the hot butter. This will thicken the hollandaise. Do not over blend. Add salt if desired.
6) Add the English Muffins to a baking sheet and place into the oven.
7) Using the same saute pan from the spinach, add the sliced ham and return over medium-high heat until warmed. Set aside.
8) To the boiling water, add the vinegar and cover. Reduce the heat so that the water stays as hot as possible without maintaining a boil.
9) Crack an egg into a coffee cup. Gently pour the egg into the water from the cup, holding as close to the water’s surface as possible.
10) Repeat with as many eggs as you feel comfortable cooking or the pot has room for, making sure the eggs don’t touch. Cover the pot.
11) After at least 30 seconds has passed, release any eggs that may be sticking to the bottom of the pot by gently using a spatula underneath.
12) Eggs are done when you use a slotted spoon to lift the eggs to the water’s surface, and the white appears firm but the yolk is still wobbly.
13) Assembly by adding the bottom slice of the English muffin, top with ham, then the poached egg. Spoon equal portions of hollandaise sauce over each egg. Add pepper to taste. Top with top bun slice.


Huevos Rancheros

admin

12 April 2019

Hi, thank you for coming back for the latest edition of Beyond Primary Care’s 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 Huevos Rancheros. 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.

Huevos Rancheros

Adapted from Gina’s Weight Watchers Recipes
Prep time: 10 minutes
Total time: 30 minutes

Ingredients

1 teaspoon vegetable oil
1  yellow onion, minced
4 plum tomato, minced
4 tablespoons green chiles
Oil spray
Salt and pepper to taste
4 eggs
1 cup shredded lettuce
1 tablespoon cumin
1 oz Mexican cheese, shredded
2 teaspoon cilantro, chopped
1 (15 oz) can refried beans
1 (13 oz) package Tostadas
1 tablespoon lime juice
1 avocado, thinly sliced

Instructions

1) Set oven to 400 degrees F
2) Spray baking pan with oil spray. Place tostadas on baking pan,  Drizzle lime juice and add salt to taste. Cook for 2-3 minutes
3)  Add vegetable oil to fry pan, sauté onion.
4) To pan with onion, add tomatoes, green chiles salt, pepper, and cumin
5) Heat refried beans in microwave until warm
6) In a separate pan, cook eggs over easy
7) Top heated tortillas with heated beans, add second tostada, then top in order with cheese, tomato sauce mixture, lettuce, eggs, avocado, and cilantro.