Hello, and welcome back to the new Markey Menu blog!
December 21, 2012
I am Rachel C. Miller, new registered dietitian for the Markey Cancer Center outpatient services. Originally from Cincinnati, I received my degree in dietetics from Miami University of Ohio and came to the University of Kentucky to complete an internship and master’s degree. I have experience in long-term and transitional care involving diverse nutritional needs. I love to cook and garden and am always interested in finding new and healthy ideas. I look forward to serving the community with helpful nutrition tips.
Cold weather makes me want to cook! It’s getting colder and cozier, which calls for turning on the oven and preparing a meal for the whole family. This recipe is from the American Cancer Society’s Healthy Eating Cookbook, 3rd edition. I like it because it is inexpensive, easy and can feed the whole family. The citrus in the recipe may help for those who have changes in taste from chemotherapy.
If tangy flavors hurt your mouth, you can skip the orange juice and add gravy, or season it your own way. This recipe is an excellent source of calories and protein which is essential during cancer treatment. Try serving it with cooked rice, which should be easy on your stomach, and add a cooked vegetable for additional nutrition and valuable vitamins and minerals.
1 chicken, skinned and cut
Salt and pepper to taste
2 Tablespoons corn oil or safflower oil
1 large onion, sliced
1 can (6 ounce) frozen orange juice concentrate
Preheat oven to 3500. Sprinkle chicken with salt and pepper, then coat with flour. Heat oil in a large skillet over medium heat. Add chicken and cook over medium-high heat until brown. Arrange chicken in a 9 x 13-inch baking dish. In skillet, sauté onion in pan drippings until tender. Arrange onion over chicken. Spread orange juice concentrate over chicken, then bake for 1 hour. Serve over rice. Makes 4 servings.
› Approx. per serving: 656 calories; 17 grams of fat
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