The Baytown Sun (Baytown, Tex.), Vol. 95, No. 41, Ed. 1 Sunday, March 8, 2015 Page: 29 of 32
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care,
Sunday, March 8, 2015
Freseiiius Medical Care brings celebrity chef
to town for lifestyle event for kidney patients
Baytown Sun photo by Alysha Seek
Food Network celebrity chef Aaron McCargo Jr. prepares
a buffalo chicken filling to stuff in cucumber cups during a
Healthy Lifestyle Days event for patients on dialysis at Frese-
nms Medical Care center in Baytown on March 3.
BY ALYSHA BECK
alysha.beek@baytovvnsuh.com
S' uests lined up to .sum-
■ ___ple dialysis-friendly
¥ ¥ dishes that Food Net-
¥ work celebrity chef
Aaron McCargo Jr. created at a
Healthy l ifestyle Days event put
on by Freseiiius Medical Care
North America in Baytown on
Tuesday,
McCargo. host of "Big Dad-
dy's House.” worked w ith Frese-
nius corporate dieticians to come
up with 40 different recipes that
fit within the dietary guidelines
lor patients on dialy sis such as
keeping meals low in sodium and
fat. He said lie wanted to make
sure his dishes were easy. Ilavor-
ful and affordable.
At the Baytown event, McCar-
go demonstrated, how to prepare
a couple of his dishes for dialy-
sis patients and tlieir families.
Bis creations include chilled
veggie and shrimp noodle salad,
crunchy lemon herbed chicken
and buffalo chicken salad-shifted
cucumber cups.
Overall. McCargo said lie and
the dieticians agreed that il is
important for dialysis patients to
maintain a balanced diet.
"It's all about moderation,” lie
said.
Freseiiius' Healthy Lifestyle
Days is a series of events held na-
tionwide during National Kidney
Month in March to raise aware-
ness about kidney disease, the
risk tactors and the importance
ol a healthy lifestyle for patients
oil dialy sis.
For more information about the
company, visit www.lincna.eoni:
for in formation about patient ser-
v ices, \ is it w w w.uftracare-dialv -
The Baytown Sun 13
Buffalo Chicken Salad
Stuffed Cucumber Cups
Ingredients:
• Spice blend:
• 1/2 teaspoon black pepper
• 1 teaspoon smoked paprika
• 12 teaspoon Italian seasoning
• 1 teaspoon cayenne pepper
• 2 tablespoons hot sauce
• V2 cup Kraft mayonnaise
• 14 cup blue cheese crumbs
• 2 tablespoons lemon juice
• 1 tablespoon chopped fresh garlic
• 2 tablespoons fresh chopped chives
• 3 cups diced or shredded chicken breast
• 2 large seedless cucumbers sliced into 1”
pieces, with half of their centers scooped
out (15-20 slices).
Tip: Cucumber sizes vary, so be sure to get
qne at least 15 inches long, or 2 smaller ones.
• 14 cup chopped fresh parsley for garnish
Preparation:
Combine all ingredients except the chicken
and cucumbers in a medium-size bowl. Stir
in chicken and mix until well coated. Set '
aside in refrigerator for about 30 minutes.
Remove from refrigerator and spoon equal
amounts (about 1-2 teaspoons) into each cu-
cumber slice. Garnish with chopped parsley.
Serves 8
Ivi Z. Sanguinetti,
D.D.S., P.A.
General and Cosmetic Dentistry
(281)421-5950
invisalign®
www.singing-dentist.com
6920 Garth Rd. • Baytown, TX 77521
Condon able. Coil vciiient Selling, Cai;ing Approach
\
Jdandling ijour with tender-(o
ovutff
JLimJ
Earthman
FUNERAL HOME & MEMORY GARDENS CEMETERY
281-422-8181
3919 Garth Road | Baytown, Texas 77521
www.earthmanbaytown.com
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Bloom, David. The Baytown Sun (Baytown, Tex.), Vol. 95, No. 41, Ed. 1 Sunday, March 8, 2015, newspaper, March 8, 2015; Baytown, Texas. (https://texashistory.unt.edu/ark:/67531/metapth1066678/m1/29/: accessed August 15, 2024), University of North Texas Libraries, The Portal to Texas History, https://texashistory.unt.edu.; crediting Sterling Municipal Library.