Tuesday August 20, 2019

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Eating & Dining
Wednesday, 14 August 2019 22:48

Tuesday Lunch at the Museum August 20, 2019

 

 

 

 

 

Tuesday Lunch at the Museum August 20, 2019


11 AM—1 PM (or until food is gone)

 

Chicken Salad Sandwiches, Fruit Salad,


Chips tea or water,


and a dessert for $6 LeFlore County Museum 303 Dewey Ave


Poteau, OK 74953 Takeout orders available by calling 918-647-9330

 

Monday, 22 July 2019 13:48

Lunch and Learn set for August 9th

The Poteau Chamber of Commerce is hosting Lunch and Learn on Friday August 9, 2019 at the Donald W Reynolds Center.


Speaker will be Leslie Osborn, Oklahoma Labor Commissioner


If interested in attending, please RSVP by August 7th to reserve your seat and lunch


Cost for Lunch is $8.00 and is catered by Fat Man's BBQ


This Lunch will provide information and updates to businesses in the Poteau and LeFlore County Area


One Topic of discussion
"Free Consultation Services provided by Oklahoma Department of Labor to assist small businesses"
Printed Information will be available for all attendee

 

About Commissioner Osborn
In 2018 Leslie Osborn was elected State Labor Commissioner. Prior to her newly elected position she served ten years in the OK House of Representatives for District 47. During her time there she was the first female to chair the Judiciary Committee of the House, and in December of 2016 she was named the first Republican female chairman of the House Appropriations and Budget Committee. During her tenure she authored landmark workers compensation reform and passed into law the first Pay for Success contract and the Kaiser Foundation to move women from incarceration to the Women Recovery Program.

 

The Oklahoma Commission on the Status of Women recognized Leslie Osborn with the 2019 Kate Barnard Award for her efforts in advocating for women.


Osborn received a B.S. in business administration from Oklahoma State University and resides in Mustang, Oklahoma. Leslie owned and operated her own business for 22 years selling heavy duty truck parts, Osborn Pick-Up Accessories, and is the mother of two children. Osborn serves on the advisory board for SBDC, the Oklahoma Academy Advisory board, and the Canadian Valley Technology Center Foundation Board. She was in Leadership OK Class and served as the state director of the National Group Women in Government. Leslie will be speaking to the group in Poteau on August 9th @ 12:00 p.m.

Sunday, 14 July 2019 22:58

EOMC Menu for 07/14/2019-07/20/2019.

This weeks cafeteria menu at Eastern Oklahoma Medical Center

 

Monday, July 15- Quiche, Beef Stroganoff, Mediterranean Veggies.

 

Tuesday, July 16- Cajun Chicken Alfredo, Salisbury Steak, Catalina Veggies.

 

Wednesday, July 17- Pork Empanadas, Garlic Pepper Chicken, Italian Veggies, Texas Potatoes, Chicken & Wild Rice Soup.

 

Thursday, July 18- BBQ & Hot Wings, Pulled Pork, Peas & Carrots, Potato Wedges.

 

Friday, July 19- Fried Catfish, Fried Shrimp, Hushpuppies, Capri Veggies, Fried Potatoes, Corn Bread, Pinto Beans.

 

Saturday, July 20- Grill and Salad Bar Only.

 

 

MyPlate <This email address is being protected from spambots. You need JavaScript enabled to view it.


Makes: 4 Servings
Total Cost:
Prep time: 30 minutes


Sweet Vidalia onions come into season in mid-April. Pair them with tomatoes for this light summer salad that's topped with grilled ahi tuna.

 

Perfect for a backyard luncheon.

 

Ingredients


For the Salad:
1/2 pound ahi (yellowfin) tuna steak (fresh or frozen)
1/2 teaspoon olive oil
2 tomatoes, cut into wedges
1 large head lettuce (Boston, Romaine or Bibb) (washed, dried, and torn into bite-sized pieces)
1/2 Vidalia onion, thinly sliced

 

For the Dressing:


1 1/2 tablespoons olive oil
1/4 cup lemon juice, fresh or bottled
2 teaspoons white wine vinegar
1 teaspoon Dijon mustard
1/4 teaspoon salt
1/8 teaspoon black pepper
1/4 teaspoon thyme
1/4 teaspoon marjoram


Directions


1. Heat grill.

 

2. Whisk together dressing ingredients in a small bowl.

 

3. Cut tuna into 1" chunks and skewer and place on two-three 3" skewers; brush lightly with olive oil. Season lightly with salt and pepper.

 

4. Grill skewered tuna until fish is opaque and flakes with a fork (145 °F); remove from grill.

 

5. In a large bowl, toss dressing with all vegetable ingredients. To serve, divide salad on four individual plates; top with tuna.

 

Notes
Serving Suggestions: Serve with an 8 oz glass of non-fat milk and a slice of whole-grain bread.


Source: Produce for Better Health Foundation

Monday, 08 July 2019 00:11

Jalapeño Popper Casserole


Serves 6-8

 

Ingredients

1 (32 oz.) bag frozen tater tots, thawed
2 (8 oz.) packages cream cheese, softened
2 cups Mexican cheese blend, grated, divided
1 cup sour cream
1 cup bacon, crumbled
3/4 cup jalapeño pepper, seeds removed and minced, plus 3-4 jalapeños, thinly sliced
1 family size rotisserie chicken, meat removed and diced into chunks
1/3 cup green onion, finely chopped

 

Directions
Preheat oven to 425º F.
Spread tots out in a 9×13-inch baking dish and bake for 15-20 minutes, or until very crispy.
In a large bowl, combine cream cheese, sour cream, 1 cup cheese blend and minced jalapeños and stir together.
Add 2/3 cup bacon and mix until incorporated.
Remove tater tots from oven and sprinkle diced chicken over the top. Spread cream cheese mixture evenly over the tots, then sprinkle remaining cheese over the top.
Spread remaining bacon over the cheese and arrange thinly sliced jalapeños and green onion over everything.
Place baking dish in oven and bake for 20 minutes, until cheese is golden brown and bubbly.
Remove from oven and serve hot!

Sunday, 30 June 2019 22:47

EOMC Menu for 07/01/2019 - 7/06/2019

Eastern Oklahoma Medical Center Menu

 

 

 

Monday, July 1- Chicken Spaghetti, Tater Tot Casserole, Mediterranean Veggies, Garlic Bread.

 

Tuesday, July 2- Crispy Ranch Chicken, Lasagna, California Veggies, Garlic & Herb Potatoes, Garlic Bread. Nacho Cheese.

 

Wednesday, July 3- Drumsticks, Meatloaf, Prince William veggies, Baby Bakers, Butternut Squash Soup.

 

Thursday, July 4- Turkey, Chipotle Sliders, Dressing, Green Beans, Texas Potatoes.

 

Friday, July 5- Pork Ribs, Lemon Pepper Chicken, Italian Veggies, Baked Potatoes, Chicken & Wild Rice Soup.

 

Saturday, July 6- Grill and Salad Bar Only.

Wednesday, 05 June 2019 11:47

CHICKEN SALAD WRAPS-PINWHEELS!


Ingredients:


8 oz. cream cheese, softened
1-2 Tablespoons Spicy Ranch Dressing
10 oz can Rotel, drained (
try Mexican Lime & Cilantro)
¼ -1/2 cup red onions, diced
2 chicken breast, seasoned, cooked & shredded
1 cup Colby jack or Mexican blend cheese, shredded
2 cloves garlic, minced
2 teaspoons chili powder
½ tablespoon oregano
salt and pepper to taste
6 large flour tortillas


Instructions:


Add all ingredients to bowl, mixing after each ingredient.
Taste and adjust seasonings if needed.
Spread onto flour tortilla, leaving about an inch all the way around.
Roll tightly.
Wrap in saran wrap and refrigerate rolls for an hour.
Slice about 1-1½ inch thick.
Serve.

 

Submitted by Donna Deaton
Class of 1982

Friday, 10 May 2019 00:07

EOMC OFFERS GREAT FOOD


Eastern Oklahoma Medical Center is a great place to come eat breakfast or lunch.


They offer a great food bar as well as grilled food.


Open Monday through Friday.


So if you are looking for a new place to eat check out the hospital cafeteria.

Press release

 

 

A bill naming the ribeye as Oklahoma’s official state steak has been signed into law. Sen. Casey Murdock, R-Felt is the author of Senate Bill 21 along with House principal author Rep. Trey Caldwell, R-Lawton.


Murdock said with 5.1 million head of beef cattle in Oklahoma, the state is ranked third in the nation in beef cattle. He said declaring the ribeye the state’s official steak is aimed at drawing attention to that industry.


“I want to thank Governor Stitt and my fellow legislators for supporting this bill,” Murdock said. “The whole idea is to honor and promote Oklahoma’s cattle industry. We have 51,000 beef producers in our state, and they operate in all 77 counties with annual cash receipts for cattle sales totaling $3.3 billion. I’m proud to honor their contributions to our economy and to our tables.”


Murdock said he chose the ribeye to be the official steak because it’s the most flavorful steak there is. Although the bill doesn’t take effect until November 1, he said it’s not too early to celebrate by ordering or grilling a ribeye for dinner.


For more information, contact Sen. Casey Murdock at 405-521-5626 or email This email address is being protected from spambots. You need JavaScript enabled to view it..

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