At Monroe County Hospital, we believe good health starts with good food. Our cafeteria team takes pride in serving meals that are not only comforting but also nourishing for patients, visitors, staff, and our community.
Today, we’re sharing a couple of our most popular healthy recipes, so you can bring a taste of our kitchen home with you.
Garden Fresh Chicken Salad
This light and flavorful chicken salad is a cafeteria favorite—packed with lean protein, crunchy veggies, and a simple dressing.
Ingredients:
- 2 cups cooked chicken breast, chopped
- 1/2 cup diced celery
- 1/2 cup diced red grapes or apples
- 1/4 cup chopped walnuts or sliced almonds
- 1/3 cup low-fat plain Greek yogurt
- 1 tablespoon light mayonnaise
- 1 teaspoon Dijon mustard
- Salt and pepper to taste
- Optional: fresh parsley for garnish
Directions:
- In a large bowl, combine the chicken, celery, grapes, and nuts.
- In a separate small bowl, mix the Greek yogurt, mayonnaise, Dijon mustard, salt, and pepper.
- Pour the dressing over the chicken mixture and stir gently until everything is coated.
- Refrigerate for at least 30 minutes before serving.
- Garnish with fresh parsley and enjoy on whole-grain bread, in a lettuce wrap, or on its own!
Hearty Vegetable & Bean Soup
Perfect for lunch or dinner, this comforting soup is rich in fiber, vitamins, and flavor.
Ingredients:
- 1 tablespoon olive oil
- 1 medium onion, chopped
- 2 carrots, sliced
- 2 celery stalks, chopped
- 2 cloves garlic, minced
- 1 zucchini, chopped
- 1 can (15 oz) diced tomatoes, no salt added
- 1 can (15 oz) low-sodium white beans, drained and rinsed
- 4 cups low-sodium vegetable or chicken broth
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- Salt and pepper to taste
- Optional: fresh spinach or kale
Directions:
- In a large pot, heat olive oil over medium heat.
- Add onion, carrots, and celery. Sauté until vegetables begin to soften (about 5 minutes).
- Stir in garlic and cook for 1 minute.
- Add zucchini, diced tomatoes, beans, broth, basil, oregano, salt, and pepper.
- Bring to a boil, then reduce heat and simmer for 20–25 minutes until vegetables are tender.
- If desired, stir in fresh spinach or kale during the last 5 minutes.
Serve warm with whole-grain bread or a side salad.
From Our Table to Yours
We hope you enjoy these healthy favorites from our cafeteria team. At Monroe County Hospital, we’re proud to support your health, whether you’re dining with us or cooking at home.
Want to see what’s cooking this week? View our cafeteria menus here: https://www.monroehospital.org/visitors/cafeteria-menu/