Food Is Medicine
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Join us as JA hosts our next Journey+ event featuring panelists from Preventia Group. This session will tackle the important conversation on the medicinal qualities of food and how food impacts your health.
During this session you will gain actionable insight on :
- - Defining how food is medicine
- - How to tackle this, together
- - The IMPACT of food
Walk away from this session with a deeper understanding and be ready to take action within your organization by joining us on May 18th at 10a ET.
Chicken Enchiladas with Heather New
What's the DISH?
Join us each month as we highlight and celebrate the JA Team favorites! Take the opportunity to learn just a little more about how each of us creates our own JA Magic and about our personalities as we share our favorite recipes, hobbies, and local restaurants - from our family to yours.
This month’s Dish features Heather New, our Solutions Coordinator here at JA Benefits.
Before starting with JA, Heather spent one year working as a Documentation Specialist for Cook Pharmica, maintaining a document library and providing revisions of policies and practices.
In her community, Heather has organized the Springville Festival/Parade, as well as rebuilt fundraisers after her community center was lost due to fire.
Heather’s favorite thing to do outside of work is read. She is constantly looking for her next favorite book. She also enjoys spending lots of time outdoors with her husband and kids. They like to camp and fish at Lake Monroe. Occasionally, when she needs an adrenaline rush, her go-to is white water rafting and rollercoasters.
Chicken Enchiladas
“I love Mexican food and I almost always have these items on hand for a quick and easy dinner. Plus, everyone loves this at my house.”
Ingredients
- 1-1.5 lbs chicken breast diced and browned (or 2-3 cans of pre-cooked chicken breast)
- 1 can Ro-Tel tomatoes
- 1 can black beans
- 1 can corn
- 1 block cream cheese, cubed
- 1 pkg taco or fajita seasoning
- 1 can green enchilada sauce
- 1 pkg flour tortilla shells
Directions
- Mix browned chicken breast with Ro-Tel tomatoes, black beans, corn, cream cheese, and taco or fajita seasoning. Let simmer until cream cheese is melted and mix well.
- In a 9-inch baking dish, pour ½ can enchilada sauce in bottom of the pan. You can either cut tortillas into strips and layer the tortillas and the chicken mixture or you can roll the individual enchiladas.
- Top with the remaining enchilada sauce and shredded cheese.
- Bake until cheese is melted.
McAlister’s Deli
Heather’s favorite dish from McAlister’s is their 4 Cheese Griller.
“It’s so simple and feels like a comfort food, plus it’s inexpensive!”
Thanks for joining us for this month’s Dish!
If you try a recipe or restaurant, be sure to let us know. Don’t forget to come back next month for more yummy favorites!
Home Cooking with Danielle Hitchcock
What's the DISH?
Join us each month as we highlight and celebrate the JA Team favorites! Take the opportunity to learn just a little more about how each of us creates our own JA Magic and about our personalities as we share our favorite recipes, hobbies, and local restaurants - from our family to yours.
This month’s JA Dish features Danielle Hitchcock, an Account Manager here at JA Benefits.
Danielle joined the JA Benefits team in September 2012. She strives every day to build and strengthen her relationship with each of her colleagues, clients, and their employees, as well as supports clients and prospective clients through the quoting process, renewal process and provides clear and simplified solutions when complex issues arise.
Danielle and her husband, Riley reside in Lawrence County, Indiana. They have two daughters, Brynleigh and Braelynn. They also have three dogs, Izzy, Coco, and Chigger. She enjoys spending time outdoors with her family, gardening, and crafting. She is also an avid antique collector and loves to visit local antique shops in hopes of finding something new for her collection.
Sausage Gravy
Danielle loves a good home cooked meal. One of her favorite meals is biscuits and sausage gravy.
“All of my recipes are in my head – a little dash of this, a little dash of that – like my momma does.”
Ingredients
- 1 pound of sausage
- Butter (approximately 3-4 tablespoons)
- Flour (approximately ¼ cup)
- Milk (approximately 3 cups)
Directions
Cook sausage, then add 3-4 tablespoons of butter. Sprinkle mixture with approximately ¼ cup flour and stir. Allow mixture to cook for several minutes. Then add approximately 3 cups milk, stirring occasionally over medium heat until gravy thickens – about 5-10 minutes.
The Old Mill Restaurant
Danielle’s favorite restaurant for good old fashion, home-cooked meals is The Old Mill restaurant in Pigeon Forge, TN.
“I have a love for home-cooked meals. Good old fashion biscuits and sausage gravy, chicken and dumplings, etc.”
Thanks for joining us for this month’s Dish!
If you try a recipe or restaurant, be sure to let us know. Don’t forget to come back next month for more yummy favorites!
Foodborne Illness is on the Rise: Protect Yourself
Foodborne Illness is on the Rise: Protect Yourself
It’s scary, but it’s the truth. You’ve likely seen the news reports this year, announcing recall after recall of produce, eggs and other foods. According to the Centers for Disease Control and Prevention (CDC), the overall number of diagnosed cases of listeria and salmonella, among others, increased 96 percent in 2017 alone.
Foodborne illness is no joke—1 in 6 Americans get sick and 3,000 die every year from one of 31 known pathogens. Globally, this number increases drastically.
To avoid contracting a foodborne illness, be sure to prepare your food safely and monitor the CDC’s outbreak webpage. If an outbreak is reported or a recall is issued, don’t risk it! Follow the CDC’s advice so you don’t get sick.
Nutritional Information (per serving)
| Total Calories | 150 |
| Total Fat | 5 g |
| Protein | 6 g |
| Carbohydrates | 22 g |
| Dietary Fiber | 7 g |
| Saturated Fat | 1 g |
| Sodium | 176 mg |
| Total Sugars | 5 g |
Source: USDA
Beets, Beans and Greens
Ingredients
- ¼ cup lemon juice
- 1 garlic clove (finely chopped)
- 2 tsp. mustard
- 2 tsp. vegetable oil
- 2 cups beets (cooked, sliced)
- 1 head of lettuce (washed, torn into pieces)
- 2 cups beans (cooked, rinsed)
- Salt and pepper (to taste)
Preparations
- Combine lemon juice, garlic, mustard, oil, salt and pepper in a large bowl to make a dressing.
- Place sliced beets in a separate bowl. Toss 1 Tbsp. of dressing with beets to coat.
- Toss the lettuce pieces and beans with the remaining dressing in the large bowl.
- Plate dressed salad and beans. Add dressed beets on top.
Makes: 6 servings
For more information and helpful links, please download our September 2018 Live Well, Work Well Newsletter.
Fruits and Veggies: How Much is Enough?
Fruits and Veggies: How Much is Enough?
If you’re like the majority of Americans, you’re most likely not eating enough fruits and vegetables. Fruits & Veggies – More Matters, a national health observance that occurs every September, wants to change that.
Fruits and vegetables contain essential vitamins, minerals, fiber and other naturally occurring substances that may help prevent chronic diseases.
How Much is Enough?
According to MyPlate, the U.S. Department of Agriculture’s symbol for healthy eating, the recommended adult daily serving for fruits and vegetables are:
- Fruits
- Women: 2 cups (ages 19-30), 1 ½ cups (ages 31+)
- Men: 2 cups (ages 19+)
- Vegetables
- Women: 2 ½ cups (ages 19-50), 2 cups (ages 51+)
- Men: 3 cups (ages 19-50), 2 ½ cups (ages 51+)
What Counts as a Cup?
Fruits: In general, 1 cup of fruit of 100 percent fruit juice, or 1/2 cup of dried fruit can be considered as 1 cup.
Vegetables: In general, 1 cup or raw cooked vegetables or vegetable juice, or 2 cups of raw leafy greens can be considered as 1 cup from the vegetable group.
For more information and helpful links, please download our September 2018 Live Well, Work Well Newsletter.
Eating Healthy Doesn’t Have to Be Expensive
Eating a well-balanced diet is a key component in living a long, healthy life. Many Americans think that eating healthy means they have to empty their wallets, which isn’t necessarily the truth. Keep the following money-saving tips in mind next time you’re grocery shopping:
- Make a weekly meal plan. Before you go to the store, think about what meals and snacks you want for the week. Read recipes thoroughly so you can make an accurate list of everything you need, reducing the risk that you’ll have to run back to the store later in the week.
- Create a list—and stick to it. Make a detailed list of what you need to buy before you go to the store. When you get to the store, don’t buy anything besides what’s on the list.
- Plan where you’re going to shop. Many grocery stores run sales or offer coupons on various healthy foods. Check out the ads and plan your grocery list around what’s on sale.
- Shop seasonally. Fresh fruits and vegetables that are in season are usually easier to get and may be a lot less expensive. Click here for a list of what’s in season.
- Cook at home as often as possible. Many foods prepared at home are cheaper and more nutritious. Go back to the basics and find a few simple and healthy recipes that your family enjoys.
