Category: Main Dishes

Jug Chicken

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I do not know about you, but I certainly have hit the New Year’s cooking slump. It was hard for me to recover after the holidays this year! This chicken dish has gotten me through in a pinch many times. This chicken is a four ingredient wonder that also packs a flavor punch. The tangy lemon, savory Worcestershire, and always faithful butter meld together to produce an unbeatable weeknight dinner. If you are like me and just need a little push to getting your cooking groove back give this one a try!

Food H & P:
4 chicken breasts (frozen is just fine)
½ stick of butter
½ cup of Worcestershire sauce
¼ cup of lemon juice

Food Rx:
Combine all ingredients in a crockpot and cook on high for 4 hours or low for 7-8 hours.

Optional Gravy:
For a dinner option, when the chicken is ready, I enjoy making a gravy with the remaining cooking liquid to pour over the chicken. It is as simple as melting 1 Tablespoon of flour and 1 Tablespoon of butter in a skillet on the stove then adding 1- 1 ½ cups of the cooking liquid while constantly whisking. The gravy will thicken in 1-2 minutes. I serve the chicken over rice and top with gravy!

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I love doubling this recipe to ensure leftovers. This chicken has turned into the base for my chicken salad and is wonderful over a lunchtime green salad. I always pour some of the cooking liquid over the remaining chicken to prevent drying out.

Nursing Tip:
This cold and flu season seems to have nearly exhausted our hospital resources. Simply sitting in a waiting room can be detrimental to the immunocompromised. The “bug” is absolutely everywhere! You do not even have to be in healthcare to be swimming in the sea of flu germs. I have even had friends and family that unknowingly continue to go about life, work, church, and grocery shopping only to find out a few days later that influenza was the cause of their discomfort. My advice for the day is as always good hand washing, disinfect counters and work spaces, and maybe partake in “click list” grocery shopping!

Crockpot Cream Cheese Chicken Chili

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I get very excited when the weather drops just a little, bringing the anticipation of fall and soup weather! This soup has become an instant favorite of mine and is a guaranteed crowd pleaser. I love a flavorful and quick throw together meal that can be put together early in the day then enjoyed at my convenience. Give this a try you will not be disappointed!

Food H & P:
2 frozen chicken breasts
1 can of Rotel tomatoes
1 can of corn kernels with juice
1 can of black beans, drained and rinsed
1 package of dry Ranch dressing mix
1 Tablespoon of dry cumin
1 teaspoon of chili powder
1 teaspoon of onion powder
1, 8 ounce package of cream cheese

Food Rx:
Place all ingredients in a crockpot. Cook on low for 6-8 hours, stirring a couple of times to blend in the cheese. Before eating shred the chicken with 2 forks and return to soup. Serve over cooked rice or corn chips.

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This serves 4-6, for large gatherings I double the recipe. Don’t worry this soup freezes well. I also use 1/3 less fat cream cheese and believe me you still don’t lack in the flavor department!

In the Emergency Room we do get tickled and sometimes “police” what a patient eats. I honestly have triaged so many kids whose parents checked them into an ER for vomiting with Cheetos smeared all over their face. I always get tickled when a patient comes in for abdominal pain with a half eaten dill pickle in a bag sticking out of their purse. There is always a lot of educating that goes into the diabetic patient drinking a regular Coke, and a lot of explaining that nearly all fast food choices do not qualify for the heart healthy diet. Although it seems like some days my patients are the only ones eating, a crockpot does offer a great meal option for the staff.

A crockpot is a definite staple in my life. The convenience of a flexible and tasty meal on a crazy work shift is a welcomed relief and helps to regain some sanity that the shift has stolen. I also love a good crockpot meal to take to parties, church pot lucks, or even this week after we trick-or-treat. There are some work days where I have seemingly inhaled a meal cold and standing up because the day was too busy to even taste it. There is no denying that I get a little “hangry” (hungry/angry) when my blood sugar drops! At work I am not guaranteed a designated 30 minute lunch break. I don’t miss many meals but can not predict when emergencies arise, so I take a lunch break when I can get it! A huge bonus is having a hot crockpot meal ready when I am!

 

 

Zesty Italian Pork Chops

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I love a simple recipe that packs a punch. I have found this in Zesty Italian Pork Chops! It’s so simple, just dip, coat, and bake. This makes any weeknight dinner a winner!

Food H & P:
3 cups dry Italian bread crumbs
1 small pack of dry Italian dressing mix
2 Tablespoons of Parmesan cheese
1 Tablespoon of powdered garlic
1 cup of bottled ranch dressing (more if needed)
6 thinly sliced pork chops

Food Rx:
Place the creamy ranch dressing on a plate. Mix the first 4 ingredients (dry ingredients) onto another plate. Dip the pork chop in the wet dressing allowing the extra to drip off then coat the chops in the dry mix. Place the pork chops on a foil lined baking sheet. Bake the pork chops at 400 degrees for 45 minutes or until the internal temperature reaches 160 degrees Fahrenheit.

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Dispatch information and these pork chops are similar in that all you need is the basics. When I was a flight nurse and the tones would echo throughout the hanger, alerting us of a call, we would listen to the key points. Where we were flying to, the general age of the patient, chief complaint, and if it was a hospital or scene call is the only information we would receive. We had no desire to know more because as soon as we got that general report our pilot was heading to the computer assessing the flight plan in order to make a judgement call of if the flight could be safely completed. The flight crew needed to know the age and general complaint to mentally prepare and have possible equipment and medications within reach. We had no clue who we were heading to get as that information could sway our decision to attempt a flight that was not safe due to weather, in order to be there for a friend or loved one.


A hospital setting is very different. A hospital is always available for all patients to stabilize. Sometimes there is a bed shortage or a specialty that is not available that would cause a hospital to be on diversion. If so we try to make the ambulance crew and patient aware, otherwise a hospital is always available. A hospital gets a more detailed report which would include chief complaint, vitals, and any treatment a patient has received. The report is still general as all the area hospitals and emergency personal are utilizing the same radio frequency. However, like the pork chops all you need is the basics!