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April Recipes of the Month

Cooking Demonstration

Hally Health offers a variety of virtual demos and classes through Facebook Live. Among their most popular videos are the live cooking demonstrations, which show you how to prepare simple, healthy and tasty meals. The live cooking demo will post on Facebook.com/HealthAlliance at 1 p.m. CT, on the third Tuesday of the month.

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Chicken Cheesesteak Flatbread

Ingredients  

  • 2 ounces boneless skinless chicken breast, raw and diced 

  • 1 teaspoon olive oil 

  • ¼ teaspoon garlic powder 

  • ¼ teaspoon Italian herb seasoning 

  • ¼ cup red bell pepper, sliced 

  • ¼ cup green pepper, sliced 

  • ¼ cup red onion, peeled and sliced 

  • 1 4-ounce whole-wheat naan or pita 

  • 1 ounce skim-milk mozzarella or provolone cheese, grated 

  • ½ tablespoon fresh basil, chopped

Directions

  1. Preheat oven to 400°F. 

  2. Pat diced chicken dry with paper towels and set aside.

  3. Drizzle olive oil on a small baking sheet; add the diced chicken; and thoroughly season with garlic powder, Italian herb seasoning, and a pinch of salt and pepper.

  4. Add the peppers and onion to the baking sheet and toss to combine with the chicken and seasonings. Place the baking sheet in the oven and roast for 10-12 minutes or until chicken is cooked through. Remove from the oven and transfer the chicken and veggies to a plate. Increase the oven’s temperature to broil. 

  5. Place the whole-wheat naan or pita on the baking sheet and top evenly with grated cheese, chicken and veggies. 

  6. Return the baking sheet to the oven and cook for three to four minutes or until the cheese has melted and the naan/pita has crisped slightly. 

  7. Remove the pan from the oven. Cut the flatbread into wedges and garnish with chopped basil before serving.

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Black Bean and Rice Burrito

Ingredients

  • 3 tablespoons black beans drained 

  • 1 tablespoon shredded cheddar cheese 

  • 1/4 cup brown rice, cooked and drained 

  • 1/4 avocado 

  • 2 tablespoons shredded carrots 

  • 1/4 cup chopped romaine lettuce 

  • 1- 8" whole wheat tortilla 

  • Squeeze of lime juice

Directions

  1. Cut open the avocado and remove the pit. Cut out ¼ of the avocado flesh, place it in a bowl and add 1 tsp of lime juice.

  2. Mash the avocado with a fork until it’s spreadable. Lay out the tortilla and cover with the avocado spread, leaving a 1-inch border around the edges.

  3. In the bottom third of the tortilla, lay out a log shaped portion of rice, beans, carrots, cheese and romaine.

  4. Fold tortilla once over the mix and fold in outer edges, then continue to roll the burrito. Cut burrito in half.