March 2025 Newsletter and Toolkit

Written By Judy Doherty, MPS, PCII

March 2025 Newsletter and Tools for Premium Food and Health Communication Members:

Table of Contents:

Tools and Content for March:

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Recipes in this issue - click here to view all recipes

Chicken Chili Verde

Chicken Chili Verde

Yield 6
Author Judy Doherty
Prep time
5 Min
Cook time
15 Min
Total time
20 Min
A quick cooking, rich chili with a tomatillo sauce base will delight everyone.
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Ingredients

  • 1 pound tomatillos, husks removed
  • 3 poblano chilies, remove stems and seeds
  • 1/2 onion, cut in cubes
  • 2 garlic cloves
  • 2 tsp olive oil
  • 3 cups no-salt-added chicken broth
  • 2 tsp cumin
  • 1 tsp garlic powder
  • 1 tsp red pepper flakes1 chicken breast, boneless, skinless diced (can also use thighs)
  • 1 can white beans, drained (15 ounce)
  • 4 sprigs cilantro
  • 1 lime cut in wedges

Instructions

  1. Place the tomatillos, chili, onion, and garlic on a sheet pan. Drizzle with the oil. Bake at 500 degrees for 5 minutes or until golden brown. Remove from the oven and cover with a clean tea towel or paper towel.
  2. Meanwhile, bring the broth to a boil. Lower to a simmer. Season with the cumin, garlic powder and red pepper flakes. Dice up the chicken and add to the broth wtih the beans. Bring to a boil, lower to a simmer and cook for about 5-8 minutes or until the chicken is done.
  3. Puree everything on the sheet pan and add to the chili. Stir well. Simmer briefly.
  4. Serve in a bowl garnished with sprigs of cilantro and wedges of lime.

Nutrition Facts

Calories

154

Fat

3 g

Sat. Fat

0 g

Carbs

26 g

Fiber

7 g

Net carbs

20 g

Sugar

6 g

Protein

8 g

Sodium

300 mg

Cholesterol

3 mg
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Chicken Pho

Chicken Pho

Yield 2
Author Judy Doherty
Prep time
5 Min
Cook time
15 Min
Total time
20 Min
This warm soup is based on rice noodles, hearty chicken broth, and raw veggies, sprouts, and herbs. We have made a shortcut using purchased broth so you can get to the finish more quickly.
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Ingredients

  • 4 cups chicken broth, no added salt
  • 1 tsp Chinese five-spice powder
  • 1 chicken breast, boneless, skinless, sliced very thin on the bias
  • 4 ounces dry rice noodles, cooked according to package directions (flat, Thai style)
  • 2 carrots cut into thin strips
  • 1/4 cup fresh cilantro or parsley
  • 1 cup bean sprouts
  • 1/2 cup green onion
  • 1 serrano chili, sliced thin

Instructions

  1. Bring the broth to a boil, add the 5 spice powder then lower heat to a simmer. Add the sliced chicken breast, cook until done, about 3-5 minutes, then pull out of the broth with a strainer ladel. Keep the broth at a simmer. It should reduce to about 3 cups.
  2. Cook the noodles in water according to package directions. Strain.
  3. Assemble the pho: Place the noodles in 2 bowls then top with the broth, dividing between 2 bowls. Top with the chicken and raw veggies. Serve hot.

Nutrition Facts

Calories

356

Fat

3 g

Sat. Fat

1 g

Carbs

61 g

Fiber

4 g

Net carbs

57 g

Sugar

8 g

Protein

20 g

Sodium

375 mg

Cholesterol

46 mg
copyright foodandhealth.com
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Tag @foodandhealth on instagram and hashtag it #foodandhealthrecipes

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Judy Doherty, MPS, PCII

Judy’s passion for cooking began with helping her grandmother make raisin oatmeal for breakfast. From there, she earned her first food service job at 15, was accepted to the world-famous Culinary Institute of America at 18 (where she graduated second in her class), and went on to the Fachschule Richemont in Switzerland, where she focused on pastry arts and baking. After a decade in food service for Hyatt Hotels, Judy launched Food and Health Communications to focus on flavor and health. She graduated with Summa Cum Laude distinction from Johnson and Wales University with a BS in Culinary Arts, holds a master’s degree in Food Business from the Culinary Institute of America, two art certificates from UC Berkeley Extension, and runs a food photography & motion studio where her love is creating fun recipes and content.

Judy received The Culinary Institute of America’s Pro Chef II certification, the American Culinary Federation Bronze Medal, Gold Medal, and ACF Chef of the Year. Her enthusiasm for eating nutritiously and deliciously leads her to constantly innovate and use the latest nutritional science and Dietary Guidelines to guide her creativity, from putting new twists on fajitas to adapting Italian brownies to include ingredients like toasted nuts and cooked honey. Judy’s publishing company, Food and Health Communications, is dedicated to her vision that everyone can make food that tastes as good as it is for you.

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