- · Preload $50 on your badge in the Bistro to receive a 10% bonus of $5; that’s $55 for $50!
- · Remember to show your ID in the Bistro for 25% off your entire meal purchase.
- · You can also receive $5 off any prescription and 10% off gift shop purchases in the Platte Valley Family Pharmacy when you wear your ID.
- · You can also receive massage discounts in PVMC’s Physical Medicine Department.
Artichoke Stuffed Chicken — Delicious, plump seasoned chicken breasts wrapped around a salad of artichoke, red ripened tomatoes, and melted Mozzarella.
Baked Potato Soup — This soup has all the flavor of a loaded baked potato: bacon, cheddar cheese, sour cream, and green onion. What’s not to love? Comfort in a bowl.
Cook Time: 6 minutes
Yield: 4 servings
1 pound raw peeled and de-veined
16 to 20 count shrimp, with tail on (recommended: tiger prawns)
1 tablespoon white wine
2 ounces Asiago cheese, cut into small chunks
1 avocado, large diced
Angel hair pasta
Fresh arugula, for garnish
1/4 pound unsalted butter, softened
1 tablespoon minced garlic
2 tablespoons minced red onion
1 tablespoon fresh chopped parsley leaves
1/2 teaspoon garlic powder
1 tablespoon kosher salt
1/4 teaspoon freshly ground black pepper
Dash white pepper
Dash Worcestershire sauce
1 lemon, juiced
In a bowl with a wire whisk, mix together all ingredients until well blended.
Place 2/3 of the scampi butter in a large sauté pan over high heat and melt. Add in shrimp and cook for about 2 minutes, moving shrimp around in the pan. Sizzle with the white wine and cook until shrimp are opaque, only about another 2 minutes. Remove from heat and stir in the remaining scampi butter, Asiago cheese, and avocado chunks. Serve over hot angel hair pasta and garnish with fresh arugula.
Nutrition Information per Serving
Calories: 460 | Fat: 36 grams | Saturated Fat 18 grams
Carbohydrates: 6 grams | Fiber: 2 grams| Net Carbohydrates: 4 grams
Grab a Supper Solutions meal out of the “911 Freezer” in the Bistro and you have a great meal for three. Just defrost and follow the simple cooking instructions. Also–grab a quick and easy side dish too–round out your meal with Garlic Toast, Roasted Garlic Mashed Potatoes, Macaroni & Cheese and Tomato Bisque Soup.
This week’s meals are:
We’re always looking for new ideas and opportunities to improve The ICE. Thanks to a suggestion we received from Patient Access Representative Davina Bell, Executive Chef Mike Anderson will now be sharing some of his favorite savory recipes.
As a thank you for her suggestion, Davina will receive a free coffee from the Barista. If you have an idea, question or suggestion for The ICE, email it to firstname.lastname@example.org. If your idea gets published, you too will win!
½ cup prepared plum sauce
2T fresh minced ginger (also available already minced)
2T fresh lemon juice
2T light soy sauce
1T minced garlic
1T brown sugar
¼ t ground red pepper or Vietnamese chili sauce
1# flank steak (or beef sirloin known as the London broil cut)
Combine ingredients in a bowl. Add ½ of marinade to a food safe plastic bag with the flank steak. Seal bag and massage the marinade into the beef. Refrigerate for at least 12 hours.
Fire up the grill! Remove steak from bag and discard marinade. Place steak over medium heat and grill for 7-8 minutes each side.
Take remaining marinade and heat up in a small sauce pan.
When steak is finished allow it to sit about 5 minutes and then slice against the grain into thin strips. Serve with remaining marinade.
sat fat: 2g
monounsaturated fat: 4g
In July, Nutrition Services received their annual inspection by the State Health Department. Minimal items were noted during the inspection and all of the items have since been corrected and accepted by the Tri-County Health Department.
“The annual inspection not only serves as an assessment, but it also allows us to become educated by the inspector on new regulations and policies,” explains Nutrition Services Supervisor Joe Samson. “Food Safety is of upmost importance as we strive to meet our mission: “To Foster Optimal Health for All through Nutrition.”
Where: Emergency Room Waiting Area
What: Assorted Sandwiches, Salads, and Snack foods (Featuring the Udi’s Brand)
Prices Range from $2.50 – $5.00 (CASH ONLY at this time)
If you have any suggestions, feedback or questions please do not hesitate to contact Katie at x1680.
Congratulations to Nutritional Services’ employees Diana Koprowski (Front Range Community College), Alyssa Koehn, Jeremy Foster and Michael Cusack (Front Range Community College) and Andy Griffin (Colorado Technical University) for completing this year’s academic schedule while working, at times, challenging schedules.
We salute you!
Back by popular demand are the summer BBQs on the patio. Starting May 25th, and every other Wednesday until Labor Day, Nutritional Service’s Jim Baker is going to serve up your favorite summertime entrées.
BBQs are from 11:00 a.m. until 1:30 p.m. Great music and sunshine are on the menu as well, so come and enjoy your lunch with us!
From Your Friends in Nutrition Services…
In today’s busy world, we want to make your lives as simple as possible. We appreciate all of your hard work at PVMC, and want to add extra amenities for you. Therefore, we have arranged to have some convenience items available for staff for purchase in the Bistro. From the hours of 5:30 a.m. – 7:00 p.m., the following items are available for purchase: milk, bread, dinner entrees that can serve three to four family members, and side dishes.
Please let us know if you have any questions or feedback on this program. Thank you for all that you do at PVMC!!
Recently 30 participants at PVMC’s springtime cooking demonstration not only learned about the one thing they could do to lessen the risk of chronic disease, but also experienced the culinary artistry of Chef Mike, ably assisted by Johnson & Wales’ student DeNae Valerio in the creation of an array of appetizing recipes. Mike’s fun and informative demonstration was punctuated with nutrition advice from PVMC dietitians. In addition, employees from Plant Services, Marketing, and Nutrition Services, as well as a former PVMC dietetic intern all pitched in behind the scenes to make the occasion a success.
On any given day, PVMC’s Room Service can deliver more than 120 meals to patients’ rooms. This past year 32,485 meals were delivered and some of those meals can be very complicated due to dietary restrictions.
Room Service takes orders from 6:30 a.m. until 7:00 p.m. every day. Patients can leave messages in the off hours of the night and all messages will be entered first thing in the morning. Patients’ family members and friends can also order guest trays, thus increasing the kitchen’s efforts and response.
Please take a moment this week to thank our hard working Room Service team for all they do!
Have you ever had a patient ask if their family can have the same menu options without having to go down to the Bistro? The answer is yes! For only $7, our patients’ visitors can enjoy room service.
All they have to do is call Room Service at extension 1111 and order what they would like off of the menu. We understand that family and friends would like to be by their loved ones and have a meal together. Time is precious to many people and this is one way quality time can be shared while visiting Platte Valley Medical Center. Please encourage this opportunity for all of our guest visitors.
It is Friday afternoon and you start to think, ‘I sure could use some extra energy. Hey where is Ann with her Friday afternoon chocolate kiss?’ Moments later, here she comes with a nice piece of Hershey’s chocolate. You wonder why she does this every Friday.
This is Ann’s way of always saying thank you to the staff for a hard week of work and she is truly thankful to have had the opportunity to work with her co-workers side by side.
Thank you Ann for making this a sweet Planetree experience!
Congratulations to Executive Chef Mike Anderson, Cooks DeNae Valerio and Rigoberto Moto. This trio are among the 11 Nutritional Services’ employees who have passed the ServSafe Food Safety program.
The ServSafe Food Safety program is designed to heighten awareness of the importance of food safety education throughout the restaurant and food service industry. Our food service vendor, Sysco, offers classes at their main distribution center in Denver and after completing the course, certification lasts for five years.