Health Literacy and October Resources PLUS Witch's Slaw and Italian Skillet Recipes

Dear Usman, Fall is upon us and we’re celebrating with some great recipes. The Food and Health blog this week is showcasing one of the great recipes from our archives -- an Italian Skillet Casserole. It’s quick, healthful, and super tasty. Keep your eyes peeled for the Witch’s Slaw recipe we have hidden in the links below too. Of course, we also want to help you get the tools you need for Health Literacy Month. Check out the great link we’ve got to using MyPlate to communicate vital health and nutrition messages. We want to make the resources you want! Reply to this email with any request you have and we’ll get cracking on it right away.   This week: Health Literacy Month and MyPlate Witch's Slaw Recipe Italian Skillet Casserole Recipe Nugget of the Week: Exam Room Myplate Poster 12x18         Health Literacy Month and Myplate    Did you know that October is Health Literacy Month? And we've got some amazing resources with Myplate. With Myplate you have access to a vast amount of health messages in an easy-to-understand format, with actionable items that focus on playful tones and colorful artwork that makes participant engagement a snap.   More information on Health Literacy Month and Myplate   Italian-Style Skillet Casserole Ingredients: 3 cups penne (we used whole wheat penne), cooked according to package directions and drained 1 tsp olive oil 1 onion, chopped 2 tablespoons garlic, minced or paste 2 grated carrots 1 cup bell pepper 1 cup chopped fresh fennel 2 cups chicken broth 8 ounces (1/2 pound) of lean ground turkey 1 cup tomato sauce 1 can diced, no-salt-added tomatoes 1 tsp ground fennel seed 1 tablespoon dried basil 1 tablespoon dried Italian seasoning Handful of spinach Directions: Cook the pasta while you are chopping the vegetables. Add the olive oil to a large Dutch oven or paella pan. Saute the onion and garlic until nutty, about 2 minutes. Add the grated carrots, bell pepper, and fennel. Stir and cook (covered) for a few more minutes. Add the broth and turkey. Chop the turkey into small pieces in the pan with your cooking spoon. Add the tomato sauce, tomatoes and seasonings. Cook for 10 minutes or until the turkey is done and the sauce is a little thick. Add the spinach last and top with a little Parmesan cheese. Turn off the stove and allow to sit while you set the table and make a salad… perhaps like the one below?   Easy Lemon Salad 8 cups mixed fresh greens (we used red leaf, arugula and spinach) 1 lemon (juice) 2 tsp olive oil Toss and serve. We served this dinner with toasted sourdough bread. The casserole looks especially nice in a French onion soup bowl.   View This Recipe Here   Witches and Slaw Ingredients: 1 cup shredded carrots 1 cup shredded purple cabbage plus one leaf for hats 3 cups shredded cabbage 1 red apple, cored and shredded; shred this last and mix quickly with the vinegar so it does not turn brown (we left the peel on for nutrients and color) 1 cup light vanilla yogurt 1 tablespoon vinegar Directions: 1. Combine all ingredients in a medium-sized mixing bowl. 2. Chill until ready to serve. For fun with older kids, you can garnish each serving with a witch’s hat or plastic spider. How to make a witch’s hat: 1. Microwave a piece of cabbage for 20-30 seconds so it becomes pliable. 2. Cut it into strips. 3. Roll each strip into the shape of a hat (see photos). Servings: 8 Each Serving: 1/2 cup. Per Serving 40 calories, 0 g fat, 0 g saturated fat, 0 g trans fat, 0 mg cholesterol, 31 mg sodium, 8 g carbohydrate, 1.5 g fiber, 1.5 g protein. View This Recipe Here!   Here are some exciting links to perk up your October:   October Calendar October Recipes Article Archive         NUGGET OF THE WEEK                       Exam Room MyPlate Poster 12x18   Deal Price Discount + FREE SHIPPING   $6.50  56%   Price valid until Monday, October 14th   Cheers and have a great week...   Judy Doherty, PC II Publisher 800-462-2352 Just call or hit reply to this email if you need anything. We love feedback and requests!

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