Weatherford Regional Medical Center Healthy Woman Shows You How to Eat Better
WEATHERFORD, TEXAS – Weatherford Regional Medical Center (WRMC) makes it easy to cook healthier foods that are low-calorie, lower in fat and full of flavor. Instead of simply telling our community to eat better, we’re showing everyone how to make their favorite dishes healthier in a new web series called The Health eCooking™ Show. WRMC put dozens of Health eCooking recipes and cooking videos on www.weatherfordregional.com. We will add more delicious recipes and videos every month.
Health eCooking™ is part of the hospital’s free Healthy Woman membership program, but everyone can use it, especially people who want to eat better, lose weight or find foods that help them manage diabetes or heart disease.
“Cooking shows are popular on television. They’re even better on the web because you can slow the program down, back it up, even print the ingredient list,” says Georgina Schmahl, WRMC Marketing Director. “It’s easy to cook healthier foods when you watch a chef prepare a low-fat pasta dish or make a dessert for someone with diabetes.”
The Health eCooking™ Show video on the Internet features step-by-step cooking instructions. A professional chef shows how to make healthy versions of America’s favorite dishes, such as fresh tomato pasta, chicken casserole and meatloaf. All recipes are approved by registered hospital dietitians.
Healthcare publisher Baldwin Publishing (www.BaldwinPublishing.com) in Lambertville, NJ, produces The Health eCooking™ Show for WRMC. This fall Health eCooking™ videos will feature an Apple and Root Vegetable side dish for Thanksgiving and healthy Holiday Appetizers for the holidays.
Try this at home
Got Tomatoes? Make this Health eCooking™ fresh tomato pasta.
Watch us prepare this dish by clicking here.
Fresh Tomato Pasta - Serves 12
• 1 lb whole grain penne pasta
• 1 lb fresh tomatoes
• 3 oz Parmigiano-Reggiano cheese
• 3 oz arugula, washed and stemmed
• 1 1/3 cups fresh basil
• 2 Tbsp extra virgin olive oil
• 1 clove garlic, minced
• 1 tbsp aged balsamic vinegar
• freshly ground black pepper
Boil 2 gallons of water for the pasta.
Chop fresh tomatoes into half-inch pieces and place them in a large pasta serving bowl.
With a vegetable peeler, shave thick slices of cheese into the bowl; grate the cheese that is too small to shave, leaving remaining cheese for garnish.
Tear arugula and basil into small pieces. Place in the bowl. Add the remaining ingredients, except the pasta. Toss well.
Cook pasta until al dente. Drain and immediately toss pasta with the sauce until well- coated. Serve in individual pasta bowls and sprinkle with extra cheese and freshly ground pepper. It’s a Pasta Party!
Nutrition Facts (per serving): Calories: 193, Fat: 5 grams, Saturated fat: 2 grams, Cholesterol: 6 mg, Sodium: 116 mg, Carbohydrates: 31 grams, Fiber 4 grams, Protein: 9 grams
The Health eCooking™ Show is a designated trademark of Baldwin Publishing.