Ingredients 5 Tbsp olive oil 1/2 medium onion, finely chopped 1 garlic bulb & 1 jalapeño pepper, minced 14.5 oz low-sodium, fat free chicken broth 2 Tbsp fresh lemon juice 1/3 cup white wine 1 – 2 tsp crushed red pepper 1 tsp ground black pepper 1 tsp salt 2 – 3 tsp oregano ~35 […]
Recipe: Sage & Apple Seared Chicken Breast Ingredients 1 tablespoon olive oil 4 (4 ounce) boneless, skinless chicken breasts 1/2 teaspoon kosher salt 1/8 teaspoon freshly ground white pepper 1 teaspoon white whole wheat flour 1/2 teaspoon finely minced sage 1 teaspoon minced flat-leaf parsley 1/2 cup apple cider Directions Set a 12-inch sauté pan […]
In the video above, chef Walter Dunphy prepares chicken vegetable stir-fry. Thai Chicken with Cashews Ingredients 4 cups cooked brown rice 1 red bell pepper, seeded and chopped into 1 inch pieces 3 green onions, cut diagonally into 1/2 inch pieces potatoes, peeled and chopped (reserve half for garnish) 2 cups bok choy, roughly chopped […]
By June Duan, Dietetics Student, Sargent College With warm weather on its way and Marathon Monday coming up, we wanted to get away from the usual burger vs. veggie burger vs. hot dog debate and offer an option everyone will enjoy. We had a plethora of whole wheat hamburger buns and needed something new to […]
By Bianca Tamburello, Dietetics Student, Sargent College Did the class Healthy Cooking on a Budget fill up before you got a chance to register? Well have no fears! I’m here to give you the inside scoop along with a delicious SCNC recipe! The SCNC recognizes that eating well on a budget, especially a student’s budget, […]
By Elizabeth Jarrard, Dietetics Student, Sargent College Tempted to order Take-out tonight? Why don’t you try whipping up this healthy stir-fry instead? Not only is it good for you, delicious, and simple, but it could even save you money! Serve with friends, and take any leftovers to class the next day. If you’re vegetarian, Tofu […]
By Kelley Bradshaw, BU Dietetic Intern This hearty dish is simple & requires only 1 pan! You can substitute other vegetables, such as sweet potatoes, zucchini, parsnips or carrots, for the ones listed below. It’s a great way to experiment with seasonal produce at your local Farmers’ Market. For a special touch, drizzle herb-infused olive […]