Eating & Dining
Saturday, 28 April 2018 17:36

EOMC Menu for April 29 through May 5

 

Sunday, April 29 - BBQ Chicken, Spaghetti, Mashed Potatoes, Gravy, Corn, Roll, Garlic Bread, Creamy Potato Soup.

 

Monday, April 30 - Pot Roast, Parmesan Chicken, w/pasta & marinara, New Potatoes, Carrots, Cheese Chicken Tortilla Soup.

 

Tuesday, May 1- Turkey, Ham, Dressing, Sweet Potato,Greenbean Casserole, Tomato Basil Soup.

 

Wednesday, May 2- Meatloaf, Tator Tot Casserole, Scalloped Potatoes, Capri Veggies, Chicken Noodle Soup.

 

Thursday, May 3 - Pizza, BBQ Chicken Legs, Baby Bakers, Catalina Veggies, Baked Beans.

 

Friday, May 4 - Ham & Cheese Sliders, Ribs, Potato Wedges, Antigua Veggies, Chicken & Wild Rice Soup.

 

Saturday, May 5- Grill and Salad Bar only.

Monday, 23 April 2018 18:37

A healthy breakfast is a must for kids

From the Food and Drug Administration website

 

A healthy breakfast is a must for kids. Skip it and your kids will be playing nutritional catch-up for the rest of the day, says Carole L. Adler, M.A., R.D., a dietitian at the Food and Drug Administration (FDA).

When kids skip breakfast, they don't get what they need to be at their best, says Adler. “Growing bodies and developing brains need regular, healthy meals,” she says. According to the Academy of Nutrition and Dietetics, studies show that school children who eat breakfast perform better in the classroom.

 

As with other meals, it’s a good idea for your kids (and you) to eat a healthy balance of fruits and vegetables, proteins, grains and dairy—not just for breakfast but throughout the day.

Here are Adler’s seven quick and easy breakfast tips to ensure your children start their day off right.


Breakfast doesn’t have to mean traditional breakfast foods.

Anything goes, as long as you maintain a healthy balance. So if your kids want a change from cereal and eggs, think about serving left-overs from last night’s dinner. There’s nothing wrong with tuna fish with celery on a whole wheat English muffin or a turkey sandwich to start the day.

 

Give kids foods they like.

It’s neither necessary nor effective to feed them foods they dislike. Do your kids turn up their noses at vegetables but love pizza? Left-over pizza with a whole-grain crust and veggies works for breakfast, too. Or make muffins with zucchini and carrots, and spread with peanut butter or almond butter for protein with a glass of milk. Your kids love sugary cereal? Mix a little bit of that cereal with a whole-grain, nutrient-packed healthier brand of cereal. “Nothing has to be off the table altogether, and sometimes just a taste of something your kids like is enough to keep them happy,” Adler says.

 

Make healthy trade-offs.

Keep in mind that nutritional balance is key—not just for one meal but for foods eaten throughout the day. Not enough vegetables in the morning meal? Prepare extra carrot, celery, and broccoli sticks with a hummus dip as an afternoon snack.

 

Take growth and activity levels into account.

Growing bodies need nourishment. And if your kids are physically active to boot, they need plenty of calories to keep them fueled. Adler says that having a breakfast that contains protein, fat and carbohydrates helps children feel full and stay focused until lunch. Protein choices might include an egg, some nuts, a slice of deli meat or cheese, or a container of yogurt.

 

Don’t take, “Mom, I don’t have time for breakfast” as an excuse.

Remember, eating on the go doesn’t have to mean forgoing breakfast. Make sure your kids grab a piece of fruit on the way out the door, and hand them a bag of nut-and-fruit trail mix or a whole-wheat tortilla spread with peanut butter or almond butter and a carton of milk. “A fruit-filled shake with milk or yogurt takes only a couple of minutes to drink,” Adler says.


Prep the night before.

Morning is a busy time for everyone—you included. So take ten minutes to think ahead and prep for breakfast the night before. Chop up fruit to layer in a yogurt parfait or add to cereal. Cut up vegetables for an omelet. Mix up muffin or whole-grain waffle batter, cover, and put in the fridge. Get out a pan for pancakes or a blender for smoothies. Put a bowl of nut-and-fruit trail mix on the table for kids to grab a handful as they walk out the door.


Use the Nutrition Facts label and ingredient statement when you shop.

“The label makes it easy to determine the amounts of nutrients your kids are getting and to compare one product to another,” Adler says. Make sure your children get nutrient-dense foods that are low in salt and added sugars.

 

This article appears on FDA's Consumer Updates page, which features the latest on all FDA-regulated products.

Saturday, 21 April 2018 17:02

EOMC Menu for 04/22/2018-04/28/2018.

 

Sunday, April 22 - Meatloaf, Lemon & Herb Chicken, Mashed Potatoes, Gravy, Peas, Roll, Chicken Noodle Soup.

 

Monday, April 23 - Little Smokies, Spaghetti, Potato Wedges, Capri Veggies, Garlic Bread, Loaded Potato Soup.

 

Tuesday, April 24 - Smothered Pork Chops, Mexican Chicken, Texas Potatoes, Catalina Veggies, Vegetable Beef Soup.

 

Wednesday, April 25 - Goulash, Meatball Subs, Baby Bakers, California Veggies, Broccoli & Cheese Soup.

 

Thursday, April 26 - Grilled Ribeye, Shrimp, Baked Potato, Fried Mushrooms, Garlic Bread, Baked Beans.

 

Friday, April 27 - Pulled Pork, Potato Chip Chicken, Potato Wedges, Mac & Cheese, Broccoli, Baja Enchilada Soup.

 

Saturday, April 28 - Grill and Salad Bar Only.

Thursday, 05 April 2018 17:53

Cooking with the C's coming April 20

POTEAU, OKLAHOMA – The City of Poteau, Carl Albert State College, Classic Country 107.3 and the Poteau Chamber of Commerce are getting plans ready for the 2nd Annual Chili Cook Off.

 

Friday, April 20th 11: -2:00 at The Donald W. Reynolds Center.

 

Carl Albert State College and The Poteau Chamber of Commerce have put together another great team that results in a great day for this event. Last year was the first time to host the event at The Donald W. Reynolds Center.

 

The format was changed from the previous CASC Chili Cook Off and those that had teams and came out to eat loved the new format and larger venue at DWRCC.

 

As last year’s event, each team will have an 8ft round table and could decorate, display and get crazy with ideas to draw the most attraction and votes. Team requirements are, each team must have a minimum of 5 crockpots of chili. If any one of the pots is chosen as the winner the team wins total prize of $300 in cash, a traveling trophy and bragging rights. Registration is FREE, and each registering team will receive 5 armbands for entrance to the event.

 

Other prizes will be awarded include $200 for second place and $100 people’s choice for best costume and presentation. This is a great business networking event and most of all some great chili. This will expose the teams to all those that have purchased tickets to sample the great chili of Poteau and the River Valley.

 

Classic Country 107.3 will be here helping with promotion and working with the crowds during the length of the event. Donald W. Reynolds Center will host the event in the large banquet room allowing everyone to be there at one time with lots seating space. Poteau Chamber will be serving hot-dogs chuck wagon style. Mark your calendar, get your teams ready and stay tuned for more information on our Facebook page Poteau Chili Cook Off. Proceeds of this event will benefit a local non-profit organization. Last year’s benefactor was The LeFlore County Youth Services.

 

“We could not do this without our corporate partners Classic Country 107.3, Wal-Mart and Pepsi. These great businesses helped make this event a huge success allowing business to network with new people, make new friends and just have some fun for the day. Poteau Chamber wants to see this grow into the largest Chili Cook-Off in the River Valley Area”, states Karen Wages CEO Poteau Chamber of Commerce.

 

To sign up as a team visit our website www.poteauchamber.com or the Facebook page Poteau Chili Cook Off or contact Sara at the Chamber Office 918-647-9178. Deadline for Team Entry April 16th.

 

To purchase tickets, call the Chamber Office. Tickets only $8 per person and will get a chance to win cash door prizes. Get your Chili Cooking or Tasting Skills on and join us on Friday, April 20th from 11:00 a.m. – 2:00 p.m.


Eastern Oklahoma Medical Center’s Cafeteria Menu for the week


Monday, April 2
Pot Roast, Parmesan Chicken, w/pasta & Marinara, New Potatoes, Carrots, Creamy Potato Soup.

 

Tuesday, April 3
Chicken Fajita, Beef Quesadilla, Refried Beans, Spanish Rice, Fiesta Corn, Nacho Cheese.

 

Wednesday, April 4
Chicken Spaghetti, Chipotle Sliders, Potato Wedges, Broccoli, Garlic Bread, Chicken & Wild Rice Soup.

 

Thursday, April 5
Shake & Bake Porkchops, Corn Flake Chicken, Rice Pilaf, Antigua Veggies, Broccoli & Cheese Soup.

 

Friday, April 6
Beef Tips w/noodles, Chicken Fried Steak, Scalloped Potatoes, 5 blend veggies, Cheese w/ham and Bacon Soup.

 

Saturday, April 7
Grill and Salad Bar only.

Friday, 23 March 2018 18:17

BARBEQUE CHICKEN DINNER FUNDRAISER

 

 

The LeFlore County NAACP is sponsoring a Barbeque chicken dinner on Saturday, April 14th from 3:00 to 5:00 PM at the Mount Triumph Baptist Church, Fort Coffee, Oklahoma.

 

Meal includes BBQ Chicken, Potato Salad, Corn-On-Cob, Baked Beans, Dessert and Drink.


Adults (18 and up) $8.00 and Youth $6.00.


Eat in or call to order a dinner for pick up by calling or texting 479-561-9592.


The fund raiser is to help support for the youth and activities in the Fort Coffee community.

The Eastern Oklahoma Medical Center is cooking up some good food.


Check them out for lunch today!

 

Wednesday, March 21 - BBQ Chicken Legs, Pizza, Baby Bakers, Catalina Veggies, Baked Beans.

 

Thursday, March 22 - Grilled Hamburger & Hotdogs, Sub Sandwich, Chips, Chili Potato Salad, Cheese Soup, Ice Cream Bar.

 

Friday, March 23 - Ham Steak, Manicotti, Baked Potato, Pepper Jack Mac & Cheese, California Veggies, Chicken Noodle Soup.

 

Saturday, March 24 - Grill and Salad Bar only.

Monday, 19 March 2018 13:34

Get ready for Cooking with C's

 

Press release

 

POTEAU, OKLAHOMA – The City of Poteau, Carl Albert State College, Classic Country 107.3 and The Poteau Chamber of Commerce are getting plans ready for the 2nd Annual Chili Cook Off.


Friday, April 20th 11: -2:00 at The Donald W. Reynolds Center.

 

Carl Albert State College and The Poteau Chamber of Commerce have put together another great team that results in a great day for this event. Last year was the first time to host the event at The Donald W. Reynolds Center. The format was changed from the previous CASC Chili Cook Off and those that had teams and came out to eat loved the new format and larger venue at DWRCC.

 

As last year’s event, each team will have an 8ft round table and could decorate, display and get crazy with ideas to draw the most attraction and votes. Team requirements are, each team must have a minimum of 5 crockpots of chili. If any one of the pots is chosen as the winner the team wins total prize of $300 in cash, a traveling trophy and bragging rights. Registration is FREE, and each registering team will receive 5 armbands for entrance to the event.

Other prizes will be awarded include $200 for second place and $100 people’s choice for best costume and presentation. This is a great business networking event and most of all some great chili. This will expose the teams to all those that have purchased tickets to sample the great chili of Poteau and the River Valley.


Classic Country 107.3 will be here helping with promotion and working with the crowds during the length of the event. Donald W. Reynolds Center will host the event in the large banquet room allowing everyone to be there at one time with lots seating space. Poteau Chamber will be serving hot-dogs chuck wagon style. Mark your calendar, get your teams ready and stay tuned for more information on our Facebook page Poteau Chili Cook Off. Proceeds of this event will benefit a local non-profit organization. Last year’s benefactor was The LeFlore County Youth Services.

 

“We could not do this without our corporate partners Classic Country 107.3, Wal-Mart and Pepsi. These great businesses helped make this event a huge success allowing business to network with new people, make new friends and just have some fun for the day. Poteau Chamber wants to see this grow into the largest Chili Cook-Off in the River Valley Area”, states Karen Wages CEO Poteau Chamber of Commerce.


To sign up as a team visit our website www.poteauchamber.com or the Facebook page Poteau Chili Cook Off or contact Sara at the Chamber Office 918-647-9178. Deadline for Team Entry April 16th. To purchase tickets, call the Chamber Office. Tickets only $8 per person and will get a chance to win cash door prizes. Get your Chili Cooking or Tasting Skills on and join us on Friday, April 20th from 11:00 a.m. – 2:00 p.m.

 

 

 

Friday, 09 March 2018 17:24

Blueberry Cheesecake Cookies Recipe

 

What you will need

 

2 boxes Jiffy blueberry muffin mix


4 oz cream cheese (softened)


1 stick butter (softened)


1/2 c light brown sugar, firmly packed


2 eggs


1 1/2 c white chocolate chips

 

What you will do

 

Cream together butter, cream cheese, and brown sugar. Add eggs one at a time until blended.

 

Combine muffin mix with the butter mixture and mix well. Fold in chocolate chips. Chill for at least one hour.

 

Pre-heat oven to 325o. Drop by tablespoonsful onto lightly greased cookie sheet, 2 inches apart. Bake for 14-15 minutes until edges just begin to brown.

 

Cool on cookie sheet 2 minutes before removing to wire racks. If you have any left, keep covered.