Today on DelmarvaLife –
Concerns over COVID-19 have most of Delmarva at home, just waiting for this virus to pass and, while we’ve all had to change our daily routines, one routine doctors don’et want you to change is keeping in touch with your primary care providers. Katie talks with two doctors from PRMC about why this is vitally important.
Due to COVID-19, Hope and Life Outreach, or HALO, has had to close it’s Bargain Center. That means the homeless shelter has lost a large source of revenue and is in need of donations. We talk with Executive Director, Celeste Savage about the need and how the money is used.
In this time of social distancing, staying connected has never been more important. Older adults in particular are at a higher risk of isolation, loneliness and increased frail health. For those seniors living alone confusion, fear and depression can lead to even higher health and fall risks. MAC, Inc., is reaching out to seniors during the COVID-19 crisis, through the new Care Watch program. We learn more about the program and how it works.
The Brandywine Valley SPCA will be holding two drive-thru pet food pantries this week to help families in need. Free pet food will be distributed Thursday, April 30 from 10:30am to 12pm at Sussex Academy in Georgetown. The second one will be Friday, May 1 from 10:30am to 12pm at the Kent County Administrative Complex in Dover. We learn more about the pantries, why it’s needed, and how you can help.
Zucchini Beef Enchiladas
Servings: 6
Calories per serving: 287
Protein per serving: 29g
Carbs per serving: 9g
Fat per serving: 12g
Ingredients:
1.2 lb. 97/3 lean ground beef
2 tsp olive oil
1/2 large onion (chopped)
2 cloves garlic (minced)
2 tsp. chili powder
1 tsp. cumin
1.5 10-oz cans red enchilada sauce
4 large zucchini
1 bag mexican cheese (made with 2% milk)
1/4 cup light sour cream
1/4 cup water
Directions:
1. Pre-heat oven to 350 degrees. Add olive oil to a medium sized pan and place on stove over medium heat. Add onion to pan and cook until it starts to brown (about 5 mins) then add garlic and cook for an additional 1 min.
2. Add ground beef to pan with onions and garlic and cook until browned. Add 1 can enchilada sauce, chili powder, and cumin, then stir and bring to a simmer. Allow to simmer for 5 mins then remove from heat.
3. When ground beef mixture is finished cooking, slice the ends off each zucchini and slice in half lengthwise. Then, use peeler to peel zucchini lengthwise into flat strips.
4. Spray a baking dish with olive oil spray. Then lay 3 slices zucchini on flat surface so that they are slight overlapping. Spoon in beef mixture, roll up, and place in baking dish. Repeat until all zucchini and beef are used up.
5. Pour remaining enchilada sauce over zucchini enchiladas, and top with cheese. Place in oven and bake for ~15-20 mins. While in oven, mix 1/4 cup sour cream with 1/4 cup water until it reaches drizzling consistency. Then remove baking dish from oven, drizzle with sour cream mixture and enjoy! \uD83D\uDE0B
Skinny Strawberry Margarita
Servings: 1
Calories per serving: 123 (58 calories for virgin version)
Ingredients:
1 cup frozen strawberries
1 oz tequila (for VIRGIN version: substitute 1 oz water)
1.5 oz orange juice (I used Trop 50)
1/2 cup ice
Juice from 1/2 lime
1/2 tsp stevia
Directions:
1. Combine all ingredients in a blender, then pour into glass and enjoy! That’s it!
Need something that’s classically Italian? Try our Spinach and Cheese Stromboli. Refrigerated pizza dough is our shortcut to making this tasty meal in less than 15 minutes. It’s a quick and easy vegetarian stromboli recipe that’s guaranteed to fill you up. We’re sure you’ll agree, this simple Italian dinner is unquestionably tasty.
