Cass Regional Medical Center | Wellness Matters | Summer 2019

2800 E. Rock Haven Road Harrisonville, MO 64701 816-380-3474 DATE: 9/30/2014 Standard CLIENT: Cass Regional Medical Center U.S. Postage PAID CCI JOB NO.: CMM30770 Cass Regional Medical Center COPY IN: 9/25/2014 Steady as you go Take steps to prevent falls with these six simple exercises. Makes 4 servings. Ingredients 1 ⁄ 2 pound Yukon Gold or red potatoes, cut into bite-size cubes Olive oil cooking spray 1 ⁄ 2 cup onion, chopped 1 ⁄ 2 pound boneless, skinless chicken breast, diced 1 ⁄ 4 cup bell pepper, finely chopped 1 ⁄ 2 cup Monterey Jack cheese, low-fat, shredded 1 teaspoon Mexican seasoning blend 1 ⁄ 2 cup red chile enchilada sauce 8 6-inch corn tortillas, warmed 1 cup tomatoes, diced 1 cup romaine lettuce, shredded 2 radishes, sliced Salsa, low sodium (optional) FOOD LABELS: USE THE ‘5/20’ RULE Check the % Daily Value column on food labels. Aim for 5% or less in saturated fat, choles- terol and sodium. And aim for 20% or more in vitamins, minerals and fiber. Academy of Nutrition and Dietetics Chile and lime chicken potato tacos Directions X X Place potatoes in microwave-safe bowl and cover with plastic wrap. Microwave on high for 5 to 7 minutes. X X Spray a large skillet liberally with cooking spray. Add potatoes and onion to skillet. Cook over medium-high heat for 5 minutes, stirring and coating with cooking spray occasionally. X X Stir in chicken, pepper and seasoning, and cook for 5 minutes more. X X Add enchilada sauce and simmer for 5 minutes. X X Place an equal amount of cheese on each tortilla, and heat in a skillet until cheese is melted. X X Add potato mixture, tomatoes, romaine lettuce and radishes to each tortilla. Serve. Nutrition Information Serving size: 1 ⁄ 4 recipe. Amount per serving: 320 calories, 44g carbohydrates, 6g total fat (2g saturated fat), 40mg cholesterol, 5g dietary fiber, 20g protein, 540mg sodium. Source: Produce for Better Health Foundation PAGE 4