Eastern Oklahoma Medical Center's Cafeteria Menu
Sunday, February 3 - Turkey, Onion Chicken, Dressing, Green Bean Casserole, Mashed Potatoes.
Monday, February 4 - Cheese Manicotti, Goulash, Garlic & Herb Potatoes, Italian Veggies, Garlic Bread, Chicken & Wild Rice Soup.
Tuesday, February 5 - Taco Salad, Chicken Quesadilla, Fiesta Corn, Refried Beans, Spanish Rice, Nacho Cheese.
Wednesday, February 6 - Chicken Cordon Bleu, Baked Ham, Broccoli, Baby Bakers, Loaded Potato Soup.
Thursday, February 7 - Chicken Fried Chicken, Corn Dogs, Peas & Carrots, Baked Potatoes, Tomato Basil Soup.
Friday, February 8 - Pizza, Boneless Wings(bbq/hot) Catalina Veggie Blend, Cheesy Chicken Tortilla Soup.
Saturday, February 9 - Grill and Salad Bar only.
Press Release by Gail Caddell
Treat your Valentine to a night out to dinner and entertainment.
The Talihina Chamber of Commerce and Visitors Center will be hosting a Valentine’s Day Dinner February 9, 2019.
The event will take place at Pistols and Pearls located at County Road 4550 Talihina.
The menu will include Chicken Alfredo or Pork Loin with all the fixings including dessert and a drink.
There will be music for your listening or dancing pleasure, and you will have a chance to win one of many wonderful door prizes. Doors open at 5:30, Dinner served at 6:00. Singles $25.00, Couples $40.00, Table of eight $160.
Get your tickets now!
RSVP by January 28, 2019.
Proceeds from the event go to the Talihina Chamber of Commerce and Visitors Center to promote tourism and our local businesses and bring new businesses to the area.
For more information contact the Talihina Chamber of Commerce and Visitors Center located at 201 First Street Talihina. 918-567-3434.
1 ½ lb ground beef
1 large can tomatoes with green chilies
1 can refried beans
1 can chili beans (or black beans, drained)
6 taco size flour tortillas
1 jar salsa
1 ½ - 2 cups shredded cheese (any flavor, but I use Monterey jack and cheddar)
1 pkg taco seasoning
chopped black olives & green onions, optional
sour cream for topping, optional
Heat oven to 350. Brown ground beef. Drain grease. Add taco seasoning, both cans of beans and salsa and heat until all are hot. Place a flour tortilla in a 8X8 baking dish. Cut one tortilla into fourths and fill in corners of dish. Spread about 1/3 of the meat mixture over the tortillas. Cover meat mixture with about 1/3 of the salsa. Sprinkle about 1/3 shredded cheese over the salsa. Repeat the layers two more times finishing with black olives & green onions before the final cheese. Bake until cheese is bubbly. Let sit 10-15 minutes before serving. Top servings with sour cream.
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
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!
Poteau, OKLAHOMA - Tuesday Lunch at the Museum will be January 15, 2019 from 11am until 1pm at the Hotel Lowrey.
The LeFlore County Historical Society sponsored event will be BBQ Beef Brisket Sandwiches, chips and a dessert for only $6.00.
Takeout orders available by calling 918-647-9330.
The Hotel Lowrey is located at 303 Dewey Avenue in down town Poteau.
Open Monday- Friday 6:30am-2:00pm and Thursday evening from 4:30pm-8:00pm
Come hungry and leave happy.
The Lumberjack Café is located inside Ron’s Discount Lumber in Howe
All for reasonable prices.
Adjust all ingredients to your own taste.
6-7 small russet potatoes, diced
5-7 pieces bacon
1 medium onion, chopped
1/2 c all-purpose flour
32 oz chicken broth (4 cups)
2 cups milk
2 t garlic powder
2 T fajita seasoning
1 t chipotle chili pepper powder
1 1/2 t salt
1 1/2 t pepper
1 c shredded cheese (I used Colby/Cheddar blend)
2/3 c sour cream
diced green onion tops, bacon crumbles, shredded cheddar cheese, additional sour cream for garnish
Cut bacon into small pieces and cook until crispy in a dutch oven or large soup pan.
Remove bacon but leave grease in pan. Add onion and cook until tender.
Add flour and whisk until blended.
Add broth, milk, potatoes and seasonings.
Cook until potatoes are tender when stuck with a fork. Use an immersion blender or potato masher to partially blend potatoes.
Leave mostly chunky.
Add cooked bacon and sour cream and stir until mixed.
Garnish as desired.
2 lbs ground beef or turkey
3 tsp minced garlic
1 large Yellow onion, diced
2 1/2 cups water
1/2 cup beef broth
1/3 cup olive oil
2 (15-ounce) cans tomato sauce
2 (15-ounce) cans diced tomatoes
1 Tablespoon of Italian Seasoning
1 Tablespoon of Adobo Seasoning
3 bay leaves
1 Tablespoon of seasoned salt
1/2 Tablespoon of black pepper
2 cups elbow macaroni, uncooked
1 cup shredded Mozzarella Cheese
1/2 Cup Shredded Cheddar Cheese
In a large pan, saute your ground meat in skillet over medium-high heat until HALF cooked, remove from heat.
Add garlic, onions, olive oil & until meat is fully cooked.
Add water and broth, tomato sauce, diced tomatoes, italian seasoning, bay leaves, and seasoned salt, pepper and adobo seasoning. Mix well.
Lower heat and cover - allow to cook for about 20 minutes, stirring occasionally.
Add in the uncooked elbow macaroni to the skillet, stir well until everything is combined
Cover once again and allow to simmer for about 30 minutes
Once cooked, remove the bay leaves
Add only the cheddar cheese and mix until combined
Add mozzarella right before serving
From Military Health System
There is no consensus on a “perfect diet,” but the healthiest diets have one thing in common: plenty of vegetables daily. However, “I don’t like them,” “I don’t have enough time to prepare them,” and “I don’t know how to prepare them” are common complaints when it comes to vegetables in your or your kids’ meals.
So here are some tips to help brighten up your plate with a variety of vegetables to optimize your health and performance.
• Be sneaky. Add vegetables to foods you already love. Shred vegetables and add them to omelets, rice, pasta, soups, stews, and sauces. Puree vegetables such as carrots, spinach, to add oomph to sauces and casseroles.
• Time crunch? Buy frozen or low-sodium canned (rinsed well with water) to cut down on prep time.
• Challenge your taste buds. Do you truly not like broccoli, or have you just never had it prepared in a way you like? Change your cooking technique and try again. Try baking, roasting, grilling, sautéing, steaming, or eating vegetables raw for a different flavor and texture.
• Flavor it up. A little flavor goes a long way with vegetables. Prepare veggies using a pinch of sea salt, fresh or dried herbs or spices, a sprinkle of Parmesan cheese, or a swirl of balsamic vinegar to turn up the flavor.
For more ideas and recipes for vegetables, visit More Matters.
The recommended intake of vegetables varies depending on your weight, age, and calorie needs. Young children need about a cup, men need up to 3 cups, and women need a bit less. Find out how many vegetables you need.