April 2021 Newsletter

Dear HCCUA Members:

It’s time to focus on your health! Spring is here and it’s time for new beginnings.  It’s easy to fall out of our daily routines in diet and exercise during winter months and even easier to indulge in a variety of endless sweets. Unfortunately, these indulges to fatty foods and sweets can sometimes spike glucose levels to undesirable readings and raise other health risks.

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Pineapple Salsa Grilled Chicken

INGREDIENTS

Juice of 4 limes, divided

1/4 c. 

plus 1 tbsp. freshly chopped cilantro

1/4 c. 

extra-virgin olive oil, plus more for grill

2 tsp. 

honey

Kosher salt

1 lb. 

boneless skinless chicken breasts

2 c. 

chopped pineapple

avocado, diced

1/4 

red onion, diced

Freshly ground black pepper

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Buffalo Chicken Stuffed Peppers

INGREDIENTS

4 bell peppers, halved, seeds and cores removed

1 tbsp. extra-virgin olive oil

Kosher salt

Freshly ground black pepper

3 tbsp. butter

1/2 large onion, chopped

2 cloves garlic

3 c. shredded rotisserie chicken

1/2 c. hot sauce (preferably Frank’s Red Hot)

2 c. shredded Gouda

Ranch dressing, for drizzling

2 tbsp. freshly chopped chives

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Mini Brie & Apple Quiches

Ingredients 30 servings

  • 30 mini phyllo shells (two 1.9-ounce packages; see Note)
  • 1/2 medium apple, peeled and finely diced
  • 5 large eggs
  • 1 teaspoon Dijon mustard
  • 1/4 teaspoon salt
  • Pinch of freshly ground pepper
  • Pinch of ground nutmeg
  • 4 ounces Brie (1/2 small wheel), cut into 30 squares
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Chicken, Arugula & Butternut Squash Salad with Brussels Sprouts

Ingredients 6 servings

  • 2 3/4 cups precubed butternut squash
  • 2 1/2 cups halved Brussels sprouts (or quartered, if large)
  • 1 teaspoon extra-virgin olive oil
  • 3/4 teaspoon salt, divided
  • 1/8 teaspoon ground pepper plus 1/4 teaspoon, divided
  • 2 cups cubed cooked chicken (1/2-inch; about 10 ounces)
  • 1 cup red grapes, halves
  • 1/2 cup very thinly sliced red onion
  • 1 5-ounce package baby arugula
  • 1/4 cup walnut oil or extra-virgin olive oil
  • 2 tablespoons white-wine vinegar
  • 2 tablespoons finely chopped shallot
  • 2 teaspoons Dijon mustard
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August 2020 Newsletter

Dear HCCUA Members:

We hope you are all enjoying your summer! It is almost time for back to school and with the uncertainty if schools will reopen and which model is best suited for kids safety is at question. Many parents are concerned but need to carry on working on a daily basis to continue to provide for their families. There are a few key factors you should start implementing into your schedules to prepare your child for the new school year and this new normal we live in.

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Baked Mushroom Rice

Prep Time

10 mins

Cook Time

35 mins

Total Time

45 mins

The oven baked version of the wildly popular Mushroom Rice! The idea behind this recipe is that the mushrooms act as a “lid” over the rice as it bakes, and the mushroom juices drip into the rice – best broth ever! The rice is FLUFFY, garlicky and buttery, and the mushrooms are golden brown and juicy inside. Recipe VIDEO below.

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Zucchini Enchiladas

INGREDIENTS

1 tbsp. extra-virgin olive oil

1 large onion, chopped

kosher salt

2 cloves garlic, minced

2 tsp. ground cumin

2 tsp. chili powder

3 c. Shredded chicken

1 1/3 c. red enchilada sauce, divided

4 large zucchini, halved lengthwise

1 c. Shredded Monterey Jack

1 c. shredded Cheddar

Sour cream, for drizzling

Fresh cilantro, for garnish

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Shrimp Scampi Zoodles

INGREDIENTS

4 medium zucchini, washed and trimmed

kosher salt

1 lb. medium shrimp, peeled and deveined

Freshly ground black pepper

2 tbsp. extra-virgin olive oil

3 cloves garlic, minced

1 small onion, choped

1/2 tsp. crushed red pepper flakes

1 1/2 c. dry white wine

Juice and zest of 1 lemon

3 tbsp. cold butter, cut into 3 pieces

1/4 c. chopped fresh parsley

1 lemon, thinly sliced

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