November 2016 Eye Healthy Recipes

Happy Thanksgiving From Our Family to Yours

Thank you for choosing McMillin eyecare for your eyecare needs. We wish you a happy and healthy Thanksgiving and want to share with you some of our favorite recipes that include some eye healthy ingredients that can enhance your and your family’s eye health. Enjoy these recipes shared by team members at McMillin eyecare this holiday season!

Judy’s Roasted Sweet Potatoes

4 sweet potatoes
Olive oil
Salt
Pepper

Heat your oven to 400 degrees. Peel and cube sweet potatoes, and toss with a little olive oil, salt and pepper. Spread on a cookie sheet and bake for 25-30 minutes until tender and lightly browned.

Tracy’s Butternut Squash & Kale

1/2 whole Butternut Squash; Peeled, Seeded And Cubed
2 Tablespoons Butter
1 Tablespoon Olive Oil
1/2 teaspoon Kosher Salt
Black Pepper To Taste
1/4 teaspoon Chili Powder (more To Taste)
1 bunch Kale, Leaves Torn, Stalks Discarded

Heat 1 tablespoon butter and olive oil in a large skillet over high heat. Add squash and sprinkle with salt, pepper, and chili powder. Cook for several minutes, turning gently with a spatula, until squash is deep golden brown and tender (but not falling apart.) Remove to a plate and set aside. In the same skillet, melt 1 tablespoon of butter over medium-high heat and add in the kale. Toss it around with tongs and cook it for 3 to 4 minutes. Add in the cooked squash and gently toss together.

Shondell’s Roasted Asparagus

1 bunch asparagus spears, trimmed (the thinner the spears, the better!)
3 tablespoons olive oil
2 fresh garlic cloves, minced (if you don’t have fresh, you can use the dried)
2 tablespoons grated Parmesan cheese
Coarse sea salt and freshly ground pepper to taste
2 tablespoons fresh lemon juice

Preheat oven to 425 degrees. Place the asparagus on a foil lined cookie sheet. Drizzle the olive oil, garlic, cheese, salt, and pepper. Using a spatula, mix the spears around to coat with all the ingredients. Arrange the asparagus in a single layer. Bake until just tender for about 15 minutes. Sprinkle with lemon juice.

Beth’s Chicken Chopped Salad

1 cup romaine lettuce, chopped in bite-size pieces
1 cup baby spinach
1 cooked chicken breast, sliced diagonally
1/2 cup frozen peas
1/2 orange bell pepper, diced
1/4 cup slivered almonds
1/2 orange, peeled, seeded then chopped

Dressing
1/4 cup plain nonfat Greek yogurt
1 Tbsp curry powder
1 garlic clove, minced
juice from remaining half of orange
salt and pepper

Arrange ingredients on a plate or in a bowl. In a separate container, combine all dressing ingredients and stir until well-mixed. Drizzle dressing over top and serve.

Amy’s Cooked Spinach

1 ½ pounds baby spinach leaves
2 tablespoons good olive oil
2 tablespoons chopped garlic
2 teaspoons salt
¾ teaspoon freshly ground black pepper
2 tablespoons fresh lemon juice

Rinse the spinach well in cold water and pat dry or use a salad spinner leaving just a little water clinging to the leaves. In very large pot heat the olive oil and sauté the garlic over medium heat for about 1 minute, but not until it’s browned. Add all the spinach, salt and pepper to the pot, toss it with the garlic and oil, cover the pot and cook for 2 minutes. Uncover the pot, turn the heat on high, and cook the spinach for another minute, stirring with a wooden spoon until all the spinach is wilted. Using slotted spoon, lift the spinach to serving bowl and add a squeeze of lemon and a sprinkling of salt. Serve hot.