AbsoluteCARE Nutrition Department’s Recipe of the Month – February 2020

Crock Pot Barbecue Pulled Chicken Sandwiches

Who says barbecue has to be a guilty pleasure? This recipe for Crock Pot Barbecue Pulled Chicken Sandwiches has all the flavorful decadence of a backyard barbecue, but it’s packed full of healthy protein and lower in fat than most pulled pork options! Even more enticing, this dish will slow‐cook all day and be ready and waiting for you after work. What could be more convenient and delicious? We hope you enjoy it as much as we do!

Crock Pot Barbecue Pulled Chicken Sandwiches

Makes: 8 servings

INGREDIENTS (Key: T = Tablespoon, t = teaspoon, oz = ounce)

  • 2 ½ pounds chicken breast
  • 1 bottle (14 ounces) barbecue sauce1
  • 1 T fresh lemon juice
  • 1 t packed brown sugar
  • 1 medium onion, chopped
  • Sandwich rolls or hamburger buns

DIRECTIONS

  • Place chicken in crock pot. Cover; cook on LOW 10 to 12 hours or on HIGH 5 to 6 hours.
  • Remove chicken from crock pot. Shred with two forks. Discard cooking liquid.
  • Return chicken to crock pot; add barbecue sauce, lemon juice, brown sugar and onion. Cover; cook on LOW
    2 hours or on HIGH 1 hour.
  • Serve chicken by itself or on rolls or buns.

NUTRITION INFORMATION (for each serving)
Calories: 216
Fat: 2 grams
Saturated fat: 1 gram
Total Carbohydrates: 15 grams
Fiber: 3 grams
Sodium: 573 milligrams
Protein: 39 grams

Source

Diet Slow Cooker recipes. Crock Pot. The Original Slow Cooker. 2012. Page 95.

AbsoluteCARE Nutrition Department’s Recipe of the Month – January 2020

Peanut Butter & Pretzel Truffles

With the holidays having just passed, some are worried about their overindulgences. However, it can be beneficial to have a small amount of a satisfying treat when you are craving something sweet. Even with only 64 calories and five grams of carbohydrates per truffle, these could really hit the spot!

Peanut Butter & Pretzel Truffles

Makes: 20 Servings (Serving Size: 1 truffle)

INGREDIENTS (Key: T = Tablespoon, t = teaspoon, oz = ounce)

  • ½ cup crunchy natural peanut butter
  • ¼ cup finely chopped salted pretzels
  • ½ cup milk chocolate chips, melted

DIRECTIONS

  • Combine peanut butter and pretzels in a small bowl. Chill in the freezer until firm, about 15 minutes.
  • Roll the peanut butter mixture into 20 balls (about 1 teaspoon each). Place on a baking sheet lined with parchment or wax paper and freeze until very firm, about 1 hour.
  • Roll the frozen balls in melted chocolate*
  • Refrigerate until the chocolate is set, about 30 minutes.

*To melt chocolate: microwave on medium for one minute. Stir, then continue microwaving on medium, stirring every 20 seconds until melted.

NUTRITION INFORMATION (for each serving)
Calories: 64
Fat: 4 grams
Saturated fat: 1 gram
Cholesterol: 3 milligrams
Total Carbohydrates: 5 grams
Fiber: 1 gram
Sodium: 53 milligrams
Protein: 2 grams

Source

Peanut Butter & Pretzel Truffles.” Eating Well. Available at: http://www.eatingwell.com/recipe/250001/peanut-butter-pretzel-truffles/. Accessed December 29, 2016.

AbsoluteCARE Nutrition Department’s Recipe of the Month – December 2019

Crock Pot Santa Fe Chicken

As the weather gets colder, soups can be a comforting way to stay warm. While most soups are very high in sodium, this Crock Pot Santa Fe Chicken Soup is made with unsalted chicken broth, making it far lower in sodium than other soups. Also, with two good sources of lean protein, chicken breasts and black beans, one serving provides an impressive 32 grams of protein!

Crock Pot Santa Fe Chicken

Makes: 8 Servings (Serving Size = 1 cup)

INGREDIENTS (Key: T = Tablespoon, t = teaspoon, oz = ounce)

  • 1.5 lbs chicken breast
  • 10 oz can no salt added diced tomatoes with mild green chilies
  • 15 oz can reduced‐sodium black beans, rinsed and drained
  • 8 oz frozen corn
  • ¼ cup chopped fresh cilantro
  • 16 oz unsalted chicken broth
  • 3 scallions, chopped
  • 1 t garlic powder
  • 1 t onion powder
  • 1 t cumin
  • 1 t cayenne pepper (to taste)

DIRECTIONS

  • Combine chicken broth, beans, corn, tomatoes, cilantro, scallions, garlic powder, onion powder, cumin, and cayenne pepper in the crock pot.
  • Lay the chicken breasts on top of the mixture in the crockpot.
  • Cook on low for 10 hours or on high for 6 hours.
  • 30 minutes before serving, remove chicken and shred with a fork. Return chicken to slow cooker and stir in.
  • Adjust seasoning to taste.

If desired, this can be served over rice and with toppings, like diced avocado, lime juice, tortilla chips and/or reduced‐fat cheese.

NUTRITION INFORMATION (for each serving, but not including rice or toppings)
Calories: 233
Fat: 27 grams
Saturated fat: 7 grams
Cholesterol: 72 milligrams
Total Carbohydrates: 17 grams
Fiber: 5 grams
Sodium: 189 milligrams
Protein: 32 grams

Source
Adapted from: Skinny Taste. “Crock Pot Santa Fe Chicken” Available at: http://www.skinnytaste.com/2009/02/crockpot-santa-fe-chicken-425-pts.html. Accessed February 1, 2016.

What do we really know about “Vaping Illness?”

Vaping Illness (known as e‐cigarettes or vaping‐associated lung injury or EVALI), has dominated news headlines in recent months. Since it was first reported, the CDC has now documented a total of 2,712 cases, including 42 deaths, associated with EVALI.

Here at AbsoluteCARE, we have already had patients presenting with lung problems likely associated with vaping, and many have asked about their risk for EVALI. While the story is still unfolding, here is what we know currently, according to the CDC’s latest report:

  • There appears to be an association between EVALI incidence and vaping of THC products, particularly those purchased off the street or online from unofficial sources.
  • A CDC MMWR report 11/8/19 analyzing the bronchial fluid of those affected noted a high amount of vitamin E acetate which can be used as a thickening agent in THC products. The CDC does not have enough information yet to determine that Vitamin E acetate is a contributing factor, but it is likely that it plays a role in EVALI risk.
  • The CDC recommends discontinuation of all vaping, especially of products that contain THC.
  • For those who have turned to vaping in an attempt to quit smoking decrease cigarette consumption, the CDC recommends consulting with a healthcare provider about alternative means of quitting, as opposed to returning to cigarette smoking.
  • Those using recreational e‐cigarettes should talk to their healthcare providers as soon as possible, especially if they are having any respiratory symptoms.

If you think you may be at risk for EVALI or would like support to quit vaping or smoking, talk to your provider or call AbsoluteCARE Atlanta to schedule an appointment at 404–231-4431.

Dr. Rosenstock

Dr. Joel Rosenstock
Medical Director
AbsoluteCARE Atlanta

 

Dr. Rosenstock is the past president of the Infectious Diseases Society of Georgia. He previously spent eight years in the US Navy serving in the Republic of Panama and was awarded the meritorious service medal. An expert in tropical medicine, he previously served as the Medical Advisor to CARE, the relief organization and founded Peachtree Travel Clinic, one of the largest travel clinics in the southeastern United States. Dr. Rosenstock has been the Medical Director at AbsoluteCARE since its inception and has been providing care to patients infected with HIV since 1981.

AbsoluteCARE Nutrition Department’s Recipe of the Month – November 2019

Mini Pumpkin Pie Tarts

It’s hard to believe that the holidays are quickly approaching! If you’re looking for a fun twist on a classic dessert, then this recipe “Mini Pumpkin Pie Tarts” is just for you! With just 60 calories per serving and a little boost of fiber from the pumpkin, this recipe is a great way to enjoy the holiday flavors in a healthier way. Bon Appetit!

Mini Pumpkin Pie Tarts

Makes: 30 mini tarts Servings (2 mini tarts per serving)

INGREDIENTS (Key: T = Tablespoon, t = teaspoon, oz = ounce)

  • 2 oz light cream cheese, softened
  • ¼ cup sugar
  • ½ cup canned solid‐pack pumpkin
  • ¾ cup plus
  • 1/3 cup thawed frozen fat‐free whipped topping, divided
  • 1 t vanilla extract
  • ¾ t pumpkin pie spice
  • 30 mini phyllo shells, thawed
  • 30 pecan halves (about 3 oz)

DIRECTIONS

  • Place cream cheese in medium microwavable bowl. Cover and microwave on HIGH 15 seconds or until softened.
  • Beat cream cheese, sugar, pumpkin, ¾ cup whipped topping, vanilla, and pumpkin pie spice in large bowl with electric mixer at medium‐high speed until well blended.
  • Spoon 1 ½ teaspoons pumpkin mixture into each phyllo shell. Top with ½ teaspoon whipped topping and 1 pecan half. Cover and refrigerate at least 1 hour before serving.

NUTRITION INFORMATION (for each serving)
Calories: 60
Fat: 3 grams
Saturated fat: 0 grams
Cholesterol: 0 milligrams
Total Carbohydrates: 8 grams
Fiber: 1 gram
Sodium: 55 milligrams
Protein: 1 gram

FROM
Diabetic Cooking (November/December 2012). Page 78.

AbsoluteCARE Nutrition Department’s Recipe of the Month – October 2019

Slow Cooker Shawarma

It’s time to dust off that slow cooker because this is the recipe for you! The slow cooker is an excellent piece of kitchen equipment to ensure a healthy dinner is on the table ASAP. This recipe for Slow Cooker Chicken Shawarma is delicious, easy, and healthy. Pair this recipe with whole wheat pita bread and a side salad. Or try making a healthy bowl version by using cauliflower rice as your base. Enjoy!

Slow Cooker Shawarma

Makes: 10 Servings

INGREDIENTS (Key: T = Tablespoon, t = teaspoon, oz = ounce)

1 T allspice
2 t oregano
1 ½ t garlic powder
1 t cinnamon
1 cup plain non‐fat Greek yogurt
½ cup freshly squeezed lemon juice (about 2 large lemons)
2 ½ pounds boneless skinless chicken thighs

For Serving: whole wheat pita bread, thinly sliced red onion, diced tomatoes, sliced cucumbers, hummus or tzatziki sauce

DIRECTIONS

  1. In a small bowl, stir together the allspice, oregano, garlic powder, and cinnamon. Set aside.
  2. Place the yogurt and lemon juice in the bottom of a shallow baking dish. Add half of the spice mixture (reserve the second half) and stir to combine. Add the chicken thighs and gently turn to coat in the yogurt mixture. Cover and refrigerate for 4 hours or overnight.
  3. Coat the bottom of a slow cooker with cooking spray. Add the chicken and all the yogurt marinade.
  4. Cover and cook on high for 2 hours or low for 4 hours, until the chicken is tender and cooked through.
  5. With a fork or slotted spoon, transfer the chicken to a large bowl (discard the cooking liquid). Shred the chicken with two forks, then sprinkle the remaining spice mixture over top. Stir to coat with the reserved spices.
  6. Serve the chicken inside pita bread and add any desired toppings (tomatoes, onions, cucumbers, etc.)

 

NUTRITION INFORMATION (for each serving)

Calories: 257
Fat: 12 grams
Saturated fat: 3 grams
Cholesterol: 109 milligrams
Total Carbohydrates: 3 grams
Fiber: 0 grams
Sodium: 109 milligrams
Protein: 32 grams

FROM “Slow Cooker Yogurt Chicken Shawarma.” Wellplated. Available at: https://www.wellplated.com/slow-cooker-yogurt-chicken-shawarma/. Accessed May 13, 2019.

AbsoluteCARE Nutrition Department’s Recipe of the Month – September 2019

The Dessert Recipe You Need to Make

Do you love chocolate and peanut butter? This recipe for “Peanut Butter Rice Crispy Treats” is an irresistible combination of peanut butter mixed with crispy cereal and covered in a dark chocolate peanut butter topping. While this dessert tastes decadent, it can fit into a healthy eating pattern too!  One serving is only 146 calories, 16 grams of carbohydrates, and even contains 4 grams of protein. Just make sure to keep your servings in check! This dessert will be great to bring to your next gathering and everyone will be asking for the recipe!

Peanut Butter Rice Crispy Treats

Makes: 16 Servings

INGREDIENTS (Key: T = Tablespoon, t = teaspoon, oz = ounce)
¾ cup creamy natural peanut butter
1/3 cup honey
¼ t salt
½ t vanilla extract
3 cups crispy rice cereal

For chocolate peanut butter topping:
1 cup bittersweet chocolate
1 T creamy natural peanut butter

DIRECTIONS

Peanut Butter Rice Crispy Base:

  1. Line a 8x8 square baking pan with parchment paper. Lightly grease and set aside.
  2. In a large microwave safe bowl, melt together honey and peanut butter, stirring until combined (be very careful not to overheat).
  3. Remove from heat and stir in salt and vanilla until combined.
  4. Add crispy rice cereal to a large clean and dry mixing bowl.
  5. Pour peanut butter mixture on top of the cereal and stir until completely combined.
  6. Pour mixture into the prepared baking pan. Use a greased spatula to spread it until the top is even and smooth.


Chocolate Peanut Butter Topping:

  1. To make topping: melt chocolate and peanut butter together in a small microwave safe bowl. Stir until just combined.
  2. Pour the topping over peanut butter rice crispy treat base, using a spatula to spread it evenly and smoothly.
  3. Place treats in the fridge for 60 minutes.
  4. Remove 5–10 minutes before serving to let them warm up slightly before cutting (otherwise the chocolate will crack). Serve at room temperature.

Note – store the leftovers in an airtight container in the fridge

NUTRITION INFORMATION (for each serving)

Calories: 146
Fat: 9 grams
Total Carbohydrates: 16 grams
Fiber: 2 grams
Sodium: 37 milligrams
Protein: 4 grams

FROM

Healthy Peanut Butter Rice Crispy Treats.” Joy Food Sunshine. Available at: https://joyfoodsunshine.com/healthy-peanut-butter-rice-crispy-treats/. Accessed May 13, 2019.

Adult Immunization

More than 50,000 U.S. adults die each year from vaccine preventable diseases and their complications, more than breast cancer, HIV/AIDS, or motor vehicle accidents.  However, vaccination rates remain low.  Adult vaccinations can protect against illness, absenteeism from work, hospitalization, and even death.

The poor vaccination rates in adults are not only taking a toll on the country’s health; they are also impacting the bottom line.  The estimated direct costs of treating just two of these diseases‐influenza and pneumonia in adults alone are over 35 billion dollars.

Vaccines are safe!  The CDC estimates that for Americans born between 1994 and 2013 vaccines will prevent 322 million illnesses, 21 million hospitalizations, and 732,000 deaths over the course of their lifetimes.

For adults it is particularly important that they receive all their vaccines.  The immune system weakens as adults age.  Older adults are more likely to develop complications from vaccine preventable diseases.  Immunity from some vaccines can decrease over time, which means booster doses are necessary to maintain protection.  Older adults are also much more likely to have chronic conditions which can increase the risk of complications from some infection.

Please make sure to talk to your provider about staying up to date on all your vaccines.

Dr. Rosenstock
Joel Rosenstock,
MDMPH

Dr. Rosenstock is the past president of the Infectious Diseases Society of Georgia. He previously spent eight years in the US Navy serving in the Republic of Panama and was awarded the meritorious service medal. An expert in tropical medicine, he previously served as the Medical Advisor to CARE, the relief organization and founded Peachtree Travel Clinic, one of the largest travel clinics in the southeastern United States. Dr. Rosenstock has been the Medical Director at AbsoluteCARE since its inception and has been providing care to patients infected with HIV since 1981.

Influenza

Influenza is a contagious respiratory illness caused by a virus.  The young and the elderly are at particular risk of complication and death.

Symptoms include fever, cough, sore throat, muscle and body aches, headache and fatigue.

Three to eleven percent of the US population becomes sick with influenza each year.

People with influenza can be contagious beginning one day prior to symptoms and for the first 3–4 days after the illness begins.

Complications include bacterial pneumonia, ear infections and worsening of chronic medical conditions.

The most important step in preventing influenza is to get a flu shot yearly.  Even if the flu vaccine does not prevent the acquisition of flu, it will less the severity of the illness and the risk of complications.

AbsoluteCARE will begin offering flu vaccine in September.  Please discuss which flu vaccine is most appropriate for you based on your age and underlying medical conditions.

Dr. Rosenstock
Joel Rosenstock,
MDMPH

Dr. Rosenstock is the past president of the Infectious Diseases Society of Georgia. He previously spent eight years in the US Navy serving in the Republic of Panama and was awarded the meritorious service medal. An expert in tropical medicine, he previously served as the Medical Advisor to CARE, the relief organization and founded Peachtree Travel Clinic, one of the largest travel clinics in the southeastern United States. Dr. Rosenstock has been the Medical Director at AbsoluteCARE since its inception and has been providing care to patients infected with HIV since 1981.

AbsoluteCARE Nutrition Department’s Recipe of the Month

Quick & Healthy Summer Side Dish

Are you looking for an easy, delicious, and healthy side dish to pair with your next summer meal? Well then this recipe meets all of the criteria! “Golden Lemon‐Crumb Tomatoes” is the perfect low calorie, low‐carbohydrate side dish that incorporates tomatoes, herbs, low‐fat cheese, and fresh lemon juice. It will pair well with chicken, fish, pasta, or really any entrée! You certainly can’t go wrong with this recipe, especially now that tomatoes are in season. Enjoy!

Golden Lemon‐Crumb Tomatoes

Makes: 4 Servings

INGREDIENTS (Key: T = Tablespoon, t = teaspoon, oz = ounce)
½ cup plain fresh soft bread crumbs
2 T chopped fresh parsley
½ t dried basil, crumbled
½ t grated lemon zest
2 oz low‐fat feta cheese, crumbled
2 large tomatoes, halved crosswise
1 ½ T fresh lemon juice
Cooking Spray

DIRECTIONS

  1. Preheat the oven to 350°F.
  2. In a small bowl, stir together the bread crumbs, parsley, basil, and lemon zest. Toss gently.
  3. Add the feta. Toss gently.
  4. To assemble, lightly spray a 9‐inch pie pan with cooking spray. Place the tomato halves in the pie pan. Spoon the lemon juice over the halves. Top the tomatoes with the breadcrumb mixture. Liberally spray with cooking spray.
  5. Bake for 30 minutes, or until the tomatoes are tender when pierced with a fork and beginning to slightly brown.
  6. Let stand for 10 minutes before serving.

NUTRITION INFORMATION (for each serving)

Calories: 52
Fat: 0.5 grams
Cholesterol: 0 milligrams
Total Carbohydrates: 9 grams
Fiber: 1 gram
Sodium: 270 milligrams
Protein: 4 grams

Source:
“Golden Lemon‐Crumb Tomatoes” The New American Heart Association Cookbook. 7th edition. 2004. Page 472.