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Hospitals, city team up for cooking show on Cable 11

Did you know that local hospital visitors and patients are being treated to delicacies prepared by a classically trained chef? It’s no joke, and she’s sharing her expertise on the city cable channel 11 this month!

Scottsdale Healthcare and the City of Scottsdale Cable Channel 11 have teamed to produce a healthy cooking show on Just for You. This month’s show takes a different approach to food while showcasing tasty, fun and healthy recipes for those with diabetes, cancer or heart related illnesses.

Tune into Scottsdale Channel 11 on Cox cable to watch the latest show each Wednesday in April at 1 p.m., 5 p.m. and 8 p.m., and Thursday mornings at 9 a.m.

Co-hosted by Chef Michelle Daniels of Scottsdale Healthcare Thompson Peak Hospital and registered dietitian Terri Taylor, the program offers cooking demonstrations giving viewers easy nutritional recipes and healthy eating tips. Viewers will learn:

  • Creative ways to add protein to your diet
  • Nutritional quick fix meals
  • Heart healthy recipes
  • How to use the right spices for any dish
  • What vegetables and fruits to choose to and why
  • Have fun in the kitchen

Here is the latest recipe from Just for You. 

Chicken Vegetable with White Bean Soup 

1 tablespoon olive oil 
1 cup diced onion 
¼ tsp garlic 
4 cups low sodium chicken broth 
2 cups cooked chicken 
1 can (15 ounces) navy beans, drained and rinsed 
3 cups of your favorite fresh vegetables in bite sized pieces (broccoli, carrots, mushrooms, bell peppers) 
1 tsp each fresh or dried basil and oregano 
Salt and pepper to taste

In a sauce pan heat olive oil. Add onion and garlic. Add broth and bring to a simmer. Add chicken, beans and vegetables, bring to a simmer. Cook until vegetables are tender, 5-8 minutes. Add herbs. Season to taste with salt and pepper.

Serve with whole grain rolls or whole grain crackers if desired.

Serves 4 to 6. Nutritional breakdown per 1 ½ cup serving of soup: 171 calories, 16 grams protein, 3 grams fat, 20 grams carbohydrate, 6.5 grams fiber, 450 milligrams sodium.

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