Tuesday, September 19, 2017

Curried Apple Chicken Pitas



Serving up fresh and light recipe at Sanilac Medical Care Facility

Billie A. Duvall, CDM, CFPP



CURRIED CHICKEN-APPLE PITAS
INGREDIENTS:
¼ CUP ALOMONDS
6 TBS PLAIN LOW-FAT YOGURT
2 TBS FRESH LIME JUICE
1 ½ TSP HONEY
1 TSP CURRY POWDER
½ TSP SEA SALT
1 ½ CUPS CUBED OR SHREDDED COOKED SKINLESS CHICKEN BREAST
1 TART APPLE, CORED BUT NOT PEELED CUT INTO SMALL CUBES
½ CUP MINCED RED ONION
2 WHOLE-WHEAT PITA BREAD
4 LETTUCE LEAVES

DIRECTIONS:
PREHEAT OVEN TO 350 F
SPREAD THE ALMONDS ON A BAKING SHEET AND TOAST IN THE OVEN UNTIL LIGHTLY BROWNED, ABOUT 10 MINUTES.  IMMEDIATELY POUR THE ALMONDS ONTO A PLATE TO COOL, THEN CHOP COARSELY; SET ASIDE
IN A LARGE BOWL, WHISK TOGETHER THE YOGURT, LIME JUICE, HONEY, CURRY POWDER AND SALT.  ADD THE CHICKEN, APPLE, ONION, AND ALMONDS. STIR TO MIX AND COAT WELL
GENTLY OPEN THE PITA BREAD HALVES AND TRUCK A LETTUCE LEAF INTO EACH. SPOON THE CHICKEN MIXTURE INTO THE POCKETS, DIVIDING EVENLY.

SERVES 2
CALORIES: 230
TOTAL FAT: 8.8
PROTIEN: 15.5
FIBER:4.5

CNA Celebration at Four Seasons

We created gift boxes for the CNA's at our facility for CNA week, which we are celebrating this week. Each box included 2 chocolate chip cookies, trail mix, chex mix, and an assortment of 2 cupcakes. We did the same sort of boxes for Nurses' week and all of the staffed loved them. These boxes are a nice way of showing our appreciation of other departments.

 Bailey Deckard | Assistant Director of Dining Services | Morrison Community Living | Four Seasons Retirement Center

Friday, September 15, 2017

Celebration Tuesday Winner


EHM Sterling Heights Wellness Stroll


Staff at EHM-SH had the opportunity to taste test one of the meal options from Great Living Meals, the rotini pasta dish.  This chef prepared meal is a combination of rotini pasta, eggplant, black olives, basil paired with a delightful turkey mushroom sauce and spinach.  Many compliments received as the RDs make their way around the home. Information handouts, nutrition facts, and recipes for August’s superfood Tomatoes were made available for all staff. 

Dao Tran |clinical dietitian|evangelical homes - sterling heights|

Thursday, September 14, 2017

The Village of East Harbor at the Gross Pointe War Memorial

 The Village of East Harbor was asked to set up a vendor table at the Gross Pointe War Memorial.  This was an event for a new business Morrison will be taking on when Lakeshore Senior Living is complete.  Our table offered health eating tips along with samples of Lemon Parmesan Popcorn created by Dietitian Micah Dupuie.  Chef Dustin was able to incorporate our August super food and served Fresh Bruschetta. It was a successful event.

Chef Brian Williams
Morrison Community Living
Village of East Harbor

Wednesday, September 13, 2017

Golf Outing at Hoosier Village

 Every year Hoosier Village hosts their annual Systems Golf Outing for the BHI Foundation. This is the fifth year that Morrison Community Living has had the honor of catering the food for the event!  Regional Director of Operations, Patrick McMahon and Systems General Manager, Christopher Mellender also participated in the Golf Outing. 
The food options were presented and made by Regional Executive Chef, Camden Cox, Executive Sous Chef, Nicholas Brown, and Production Manager, Earl Jameson as well as the rest of the BOH staff! The meal consisted of Appetizers: Beet Bruchetta, Caprese Skewers and a Charcuterie Board. Entrees: Maple Bourbon Bacon Ham and Rotisserie Chicken. Accompaniments: Loaded Mashed Potatoes, Rosemary Roasted Fingerling Potatoes, Country Stewed Green Beans, and Honey Glazed Carrots. 
 Desserts: Sugar Cream Pie with Macerated Berries, and Hoosier Village Signature Carrot Cake.

 Andrew Easton | Dining Room Manager | Morrison Community Living | Hoosier Village Community |

Tuesday, September 12, 2017

Happy Hour at Four Seasons

 Every Friday we have Happy Hour and all of the residents are able to attend. Each week we provide 4 different kinds of wine, sparkling grape juice and beer. We also provide a different snack each week. 
 This week we served fried shrimp with a Coconut Butter Sauce. All of the residents look forward to Happy hour each week and we always get a great turn-out.

 Bailey Deckard | Assistant Director of Dining Services | Morrison Community Living | Four Seasons Retirement Center

Friday, September 8, 2017

Celebration Tuesday Winner

Celebration Tuesday video this week celebrates Teaching Kitchen and all the hard work and training that went into successfully implementing this program into the Young region. The team can't wait to bring this program to their accounts. Congrats to all involved!! 

Katie Kunkel