March 2025 Newsletter and Toolkit

Written By Judy Doherty, MPS, PCII

March 2025 Newsletter and Tools for Premium Food and Health Communication Members:

Table of Contents:

Tools and Content for March:

March 2025 Newsletter - click image to download

Links to articles in the newsletter:

Recipes in this issue - click here to view all recipes

Chicken Chili Verde

Chicken Chili Verde

Yield 6
Author Judy Doherty
Prep time
5 Min
Cook time
15 Min
Total time
20 Min
A quick cooking, rich chili with a tomatillo sauce base will delight everyone.
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Ingredients

  • 1 pound tomatillos, husks removed
  • 3 poblano chilies, remove stems and seeds
  • 1/2 onion, cut in cubes
  • 2 garlic cloves
  • 2 tsp olive oil
  • 3 cups no-salt-added chicken broth
  • 2 tsp cumin
  • 1 tsp garlic powder
  • 1 tsp red pepper flakes1 chicken breast, boneless, skinless diced (can also use thighs)
  • 1 can white beans, drained (15 ounce)
  • 4 sprigs cilantro
  • 1 lime cut in wedges

Instructions

  1. Place the tomatillos, chili, onion, and garlic on a sheet pan. Drizzle with the oil. Bake at 500 degrees for 5 minutes or until golden brown. Remove from the oven and cover with a clean tea towel or paper towel.
  2. Meanwhile, bring the broth to a boil. Lower to a simmer. Season with the cumin, garlic powder and red pepper flakes. Dice up the chicken and add to the broth wtih the beans. Bring to a boil, lower to a simmer and cook for about 5-8 minutes or until the chicken is done.
  3. Puree everything on the sheet pan and add to the chili. Stir well. Simmer briefly.
  4. Serve in a bowl garnished with sprigs of cilantro and wedges of lime.

Nutrition Facts

Calories

154

Fat

3 g

Sat. Fat

0 g

Carbs

26 g

Fiber

7 g

Net carbs

20 g

Sugar

6 g

Protein

8 g

Sodium

300 mg

Cholesterol

3 mg
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Chicken Pho

Chicken Pho

Yield 2
Author Judy Doherty
Prep time
5 Min
Cook time
15 Min
Total time
20 Min
This warm soup is based on rice noodles, hearty chicken broth, and raw veggies, sprouts, and herbs. We have made a shortcut using purchased broth so you can get to the finish more quickly.
Cook modePrevent screen from turning off

Ingredients

  • 4 cups chicken broth, no added salt
  • 1 tsp Chinese five-spice powder
  • 1 chicken breast, boneless, skinless, sliced very thin on the bias
  • 4 ounces dry rice noodles, cooked according to package directions (flat, Thai style)
  • 2 carrots cut into thin strips
  • 1/4 cup fresh cilantro or parsley
  • 1 cup bean sprouts
  • 1/2 cup green onion
  • 1 serrano chili, sliced thin

Instructions

  1. Bring the broth to a boil, add the 5 spice powder then lower heat to a simmer. Add the sliced chicken breast, cook until done, about 3-5 minutes, then pull out of the broth with a strainer ladel. Keep the broth at a simmer. It should reduce to about 3 cups.
  2. Cook the noodles in water according to package directions. Strain.
  3. Assemble the pho: Place the noodles in 2 bowls then top with the broth, dividing between 2 bowls. Top with the chicken and raw veggies. Serve hot.

Nutrition Facts

Calories

356

Fat

3 g

Sat. Fat

1 g

Carbs

61 g

Fiber

4 g

Net carbs

57 g

Sugar

8 g

Protein

20 g

Sodium

375 mg

Cholesterol

46 mg
copyright foodandhealth.com
Did you make this recipe?
Tag @foodandhealth on instagram and hashtag it #foodandhealthrecipes

Nutrition Month

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Nutrition Month Bingo
Nutrition Month Bingo
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National Nutrition Month is Coming Right Up!

March is National Nutrition Month! That's only a few short weeks away -- are you ready to help your clients make the most of it?

National Nutrition Month: Are You Ready?
National Nutrition Month: Are You Ready?

National Nutrition Month is just around the corner -- are you ready for it?

Image - Download to Use - Nutrition Month

Cooking Demo Tool Kit:

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15 Tips for Smoother Cooking Demos

These 15 strategies for smoother cooking demos are very easy to do and they will make your next one make you feel like a star!

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Judy Doherty, MPS, PCII

Judy Doherty, MPS, PCII discovered her love of cooking at her grandmother's side, stirring raisin oatmeal on a Saturday morning. By 15 she had her first food service job. At 18 she was accepted to the Culinary Institute of America, where she graduated second in her class, then went on to the Fachschule Richemont in Switzerland to study pastry arts and baking. A decade with Hyatt Hotels followed before she founded Food and Health Communications with a single conviction: food that is good for you should taste extraordinary.

Judy holds a Master of Professional Studies in Food Business from the Culinary Institute of America, a Bachelor of Science in Culinary Arts from Johnson and Wales University (Summa Cum Laude), two art certificates from UC Berkeley Extension, and the CIA's Pro Chef II certification. She has earned the American Culinary Federation Bronze Medal, Gold Medal, and ACF Chef of the Year award.

Today she develops every recipe on this site, shoots and styles food through her food photography and motion studio, and publishes nutrition education materials for dietitians, schools, extension offices, and health professionals through nutritioneducationstore.com. She uses the latest nutritional science and Dietary Guidelines to drive her creativity — whether that means a new twist on fajitas or Italian brownies made with toasted nuts and cooked honey. Her mission has never changed: help everyone make food that tastes as good as it is for them.

https://nutritioneducationstore.com
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