Our site may not work properly for the older browser you're using. Please upgrade to the latest version of Internet Explorer (opens in new window), Google Chrome (opens in new window), or Mozilla Firefox (opens in new window).

The safety of our patients and employees is our top priority. Learn more here.

doctors & locations MyChart
Urgent Care

Reliant Medical Group Phone number for Reliant Medical Group: (800) 283-2556

Life after Bariatric Surgery Group Recipes of the Month – August 2020

Chicken Cutlets with Artichokes and Lemon-Dill Sauce

Makes 4 servings

Ingredients

1 tablespoon extra-virgin olive oil

1 pound chicken cutlets

1/8 teaspoon salt

¼ teaspoon ground pepper

¼ cup heavy cream

3 tablespoons lemon juice

4 teaspoons cornstarch

1 cup unsalted chicken broth

1 14-ounce can artichoke hearts, rinsed and chopped

1 tablespoon chopped fresh dill

Directions

  1. Heat oil in large skillet over medium-high heat. Sprinkle chicken with salt and pepper, add to pan and cook, flipping once halfway, until cooked thoroughly.
  2. Meanwhile, whisk cream, lemon juice and cornstarch in a small bowl.
  3. Transfer the chicken to a plat. Add broth to the pan; bring to a simmer over high heat, scraping up any browned bits.  Cook until reduce by half, about 5 minutes.  Whisk the cream mixture into the pan and cook, whisking until thickened, about 2 minutes. Return the chicken and any accumulated juices to the pan along with artichokes and dill; cook for 1 minute.

Nutrition per serving (3 oz chicken and ½ cup sauce each): Calories 260; Fat 10g; Carbohydrates 12g: Protein 30g; Sodium 463mg.

Recipe from: Eating Well Magazine. September 2020 issue. “20 Minute Mains”.

person holding a green salad over a table

Bitter Greens Salad with Soppressata and Pecorino

Makes 4 servings

Ingredients

2 teaspoons dried oregano

2 tablespoons red-wine vinegar

1 clove garlic, grated

2 teaspoons honey

½ teaspoon Dijon mustard

4 tablespoons extra-virgin olive oil, divided

1 medium head radicchio (about 10 ounces), cut into 6 wedges

4 cups lightly packed chopped bitter greens, such as escarole, mustard, arugula and/or watercress (4 ounces)

2 medium tomatoes, chopped

2 ounces soppressata, diced (1/3 cup; see Tips)

2 ounces chopped pickled sweet cherry peppers (1/3 cup), seeds removed

2 ounces grated Pecorino Romano cheese (1/2 cup; see Tips)

Directions

  1. Heat a medium skillet over medium heat. Add oregano and lightly toast, stirring frequently, until aromatic, about 1 minute. Transfer to a large bowl and add vinegar, garlic, honey and mustard. Whisk to combine. Slowly whisk in 3 tablespoons oil.
  2. Heat the remaining 1 tablespoon oil in the pan over medium heat. Add radicchio and cook, flipping once, until lightly charred, 2 to 3 minutes per side. Transfer to a cutting board and let rest for 5 minutes. Coarsely chop, discarding the core.
  3. Add the radicchio, greens, tomatoes, soppressata and peppers to the bowl with the dressing and toss well to combine. Transfer to a serving platter and garnish with Pecorino Romano.

Serving tip: Look for Pecorino Romano, an Italian sheep’s milk cheese, that’s been aged 8 months or more so it’s firm enough to shave and has a more concentrated taste.

Soppressata is a slightly spicy, dry-cured Italian pork sausage. It has a more savory flavor than other types of salami thanks to larger pieces of fat. You can readily find it presliced at well-stocked grocery stores, but for the freshest flavor look for a whole one in its casing.

Nutrition per serving (2 cups each): Calories 291; Fat 21g; Carbohydrate 13g; Protein 11g; Sodium 487mg.

Recipe from: Eating Well Magazine. September 2020 issue. “Why Ingredients Matter”.

Stay in touch with the conversation, subscribe to the RSS feed for comments on this post.

Some HTML is OK