Tag: BPC Good Eats

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.

Orange Cranberry Scone with Orange Glaze

admin

17 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 Orange Cranberry Scone with Orange Glaze. 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.

Orange Cranberry Scone with Orange Glaze

Adapted from: Just a Taste
Prep Time: 15 minutes
Total Time: 1 hr 

Ingredients For Scones:

2 ½ cups all-purpose flour
2 ⅓ teaspoons baking powder
¼ teaspoon baking soda
Pinch of ground nutmeg
½ teaspoon salt
1 cup frozen cranberries
6 tablespoons cold unsalted butter, cubed
¾ cup greek yogurt, plus more for topping
2 large eggs
2 teaspoons vanilla extract
2 tablespoons orange juice
1 tablespoon orange zest

Ingredients For Glaze

1 cup confectioners’ sugar, sifted
1 ½ teaspoons unsalted butter, melted
1 tablespoon greek yogurt
2 ½ teaspoons orange juice
2 teaspoons orange zest

Instructions:

1) Preheat oven to 400 F. Line a baking sheet with parchment paper.
2) In a medium bowl, whisk together all of the dry ingredients of the scones.
3) Grate butter into flour mixture on the large holes of a box grater; use your fingers to work in the butter until mixture resembles coarse meal.
4) Add the cranberries to the flour mixture.
5) In a separate medium bowl, whisk together the yogurt, eggs, vanilla, orange juice and orange zest.
6) Using a fork, stir yogurt mixture into flour mixture until large dough clumps form. Use your hands to press the dough against the bowl into a ball. The dough will be crumbly at first, but as you press, the dough will come together.
7) Place on a lightly floured surface and pat into a 7-inch circle about ¾-inch thick. Use a pizza cutter to cut into 8 triangles; place on prepared baking sheet, about 2 inches apart. 
8) Bake until golden, about 15-20 minutes. Cool for 10 minutes and prepare the glaze.
9) In a medium bowl, prepare the glaze by mixing together all of the glaze ingredients. Whisk until smooth. If glaze is too thick, thin it with extra orange juice. Drizzle over the warm scones and enjoy.

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.

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.


BPC Good Eats: Chicken Stuffed Acorn Squash

admin

23 March 2019

Hello and thank you reading my blog at Beyond Primary Care and trying the BPC Good Eats recipes. This featured recipe is a Chicken Stuffed Acorn Squash. 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.

Chicken Stuffed Acorn Squash
Adapted from: Eat At Our Table
Prep time: 20 minutes
Total time: 1 hour

Ingredients:
2 small acorn squash (2-3 lbs)
1 tsp olive oil
Salt and pepper to taste
1 (12 oz package) chicken sausage- your choice flavor
1 tbsp olive oil
1 tbsp chopped fresh sage
1 tbsp chopped fresh rosemary
1 tbsp thyme leaves
1 cup cooked quinoa
1 cup grated parmesan (divided)
½ cup panko bread crumbs
1 egg (beaten)
½ tsp salt
¼ tsp pepper

Instructions:
1) Preheat oven to 400F.
2) Cut acorn squash in half, rub with teaspoon of olive oil and season with salt and pepper
3) Place the squash cut side down on a sprayed baking sheet and roast 20 minutes.
4) While squash is roasting, place a saute pan on over medium-high heat, add 1 tsp of olive oil
5) Cut the chicken sausage into bite sized pieces and brown in saute pan
6) Add the fresh herbs and sautee for an additional minute, then remove from heat.
7) In a bowl combine the cooked quinoa, ½ cup parmesan, panko, and salt / pepper.
8) Add the chicken sausage/herb mixture to bowl, and stir together. Add the egg and stir again.
9) Stuff chicken mixture into acorn squash, sprinkle with remaining parmesan.
10) Bake for 20-25 minutes

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Spinach Tuscan Chicken

BPC Good Eats: Spinach Tuscan Chicken

admin

13 March 2019

Hello and thank you reading my blog at Beyond Primary Care and trying the BPC Good Eats recipes. This featured recipe is a Spinach Tuscan Chicken. 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 Tuscan Chicken
Prep Time: 15 minutes
Total Time: 1 hour
Adapted from: Alvin Zhou at Tasty

Ingredients
4 bone in, skin on chicken thighs
2 teaspoons sea salt
2 teaspoons pepper
1 tablespoon olive oil
5 cloves garlic
1 onion, diced
2 tomatoes, diced
4 cups spinach
2 cups heavy cream
Salt and pepper to taste
1 tablespoon cornstarch
½ cup parmesan cheese, grated
2 tablespoons parsley, chopped

Instructions:
1) In a medium bowl, season the chicken with salt and pepper.
2) Place a skillet over medium-low heat, add the olive oil.
3) Place the chicken thighs skin side down and cook for approximately 12-15 minutes. Move the chicken around to ensure even cooking. Flip the chicken, cooking for another 15 minutes until chicken is cooked through. Remove from pan and cover with foil.
4) To same skillet, add the onion and garlic, stirring until onions are translucent. Stir in tomatoes and spinach until spinach is wilted.
5) Add the heavy cream, salt and pepper. Bring to a boil.
6) Remove 1 cup cream mixture into a small bowl, add the cornstarch and stir until dissolved. Once dissolved, add mixture back into skillet.
7) Add the Parmesan cheese and parsley, stirring until thickened
8) Place the chicken back in the pain, spooning the sauce on top of the chicken.

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BPC Good Eats: Tomato Basil Parmesan Soup

admin

2 March 2019

Hello and thank you reading my blog at Beyond Primary Care and trying the BPC Good Eats recipes. This featured recipe is a Tomato Basil Parmesan 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.

Tomato Basil Parmesan Soup Slow Cooker
Adapted from: 365 days of slow cooking
Prep time: 15 minutes
Total time: 35 minutes + slow cooking time

Ingredients:
2 (14 oz) cans diced tomatoes, with juice
1 cup finely diced celery
1 cup finely diced carrots
1 cup finely diced onions
1 teaspoon dried oregano or 1 Tablespoon fresh oregano
¼ cup fresh basil
4 cups chicken broth
½ cup flour
1 cup grated parmesan cheese
½ cup butter
2 cups half and half
1 teaspoon salt
¼ teaspoon black pepper

Instructions:
1) Add tomatoes, celery, carrots, chicken broth, onions, oregano, and basil to large slow cooker.
2) Cover and cook on low until flavors are blended and vegetables are soft.
3) About 45 minutes before serving, take the vegetables out of slow cooker and add them to a blender until smooth. If you prefer a chunkier texture you can leave it as is or just blend some of it. Return blended veggies to slow cooker.
4) Meanwhile, in a saute pan over low heat melt butter and add flour. Stir roux constantly with a whisk for 5-7 minutes. Slowly whisk in 1 cup hot soup. Add another 3 cup and stir until smooth. Add all back into slow cooker.
5) Stir and add the Parmesan cheese, half and half very slowly, salt and pepper.
6) Cover and cook on low for an additional 30 minutes or until ready to serve.

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