Registered Dietician Services

healthy eatingOur Registered Dietician’s focus is on how nutrition impacts the patients’ individual disease process. Our Registered Dietician meets with patients and caregivers in their homes to establish their nutritional needs. She evaluates the foods in the patients’ home and establishes goals to empower healthy food choices. Our dietician can then recommend healthy meal plans and build shopping lists to help the patient put their plan into action. Registered Dietician services are part of many of our patients’ overall care plan to ensure their optimal level of good health is achieved.

Registered Dietician Services in the home are not covered by most major insurance plans, but are provided to many of Community Nurse’s patients as part of their comprehensive medical care plan with no additional cost to the patient.

Some medical conditions that benefit from a dietary consult are:

  • Diabetes
  • COPD
  • Cardiac Conditions
  • Alzheimer Disease & Dementia
  • Non-Healing Wounds
  • Tube feedings
  • TPN Management
  • Cancer

Below are some healthy and delicious recipes contributed by the staff at Community Nurse Home Care. 

Barbara Canuel’s Pasta Vegetable Soup
Makes 17 cups

6 cups water, divided
1 ½ cups chopped onion
1 cup dried lentils
1 cup sliced carrots
1 cup sliced celery
1 Tbsp. brown sugar
½ tsp. dried whole basil
½ tsp. dried marjoram
½ tsp. dried whole oregano
½ tsp. dried whole thyme
½ tsp. pepper
3 cloves garlic, crushed
1 bay leaf
4 cups no sodium chicken broth (4 packets of no sodium chicken broth packets in 4 cups of water)
28 oz. can no salt added whole tomatoes (undrained and chopped)
9 oz. package frozen green beans, thawed
6 oz. can no salt added tomato paste
¼ cup white wine vinegar
1 cup small seashell macaroni, uncooked
1 cup + 1 Tbsp. Romano cheese

Combine 4 cups water and next 16 ingredients in a large Dutch oven; bring to a boil. Cover, reduce heat, and simmer 45 minutes. Add remaining 2 cups water and vinegar; bring to a boil. Stir in macaroni and cook an additional 8 minutes; discard bay leaf. Ladle into soup bowls; top with cheese.

Healthy Recipes From Around the World 

indian charmula

Week Three: Two Healthy Stews & a Super Soup

Jumpin’ Jamaican Chicken Stew

Contributed by Heidi Michaelis, Human Resources Manager

2 t. olive oil
1 c. chopped onion
1 lg. garlic clove, minced
1 lb. skinless, boneless chicken breast, cut into bite –sized pieces
1 t. curry powder
1 t. dried thyme
½ t. ground allspice
½ t. crushed red pepper
¼ c. dry red wine
1 15 oz. can black beans, rinsed and drained
1 14.5 oz. can diced tomatoes, undrained

Heat oil in nonstick skillet over medium-high heat. Add onion and garlic, and sauté 3 minutes or until tender. Combine chicken and next 5 ingredients (chicken through black pepper). Add chicken mixture to pan; sauté 4 minutes. Stir in wine, beans, and tomatoes. Cover, reduce heat, and simmer for 10 minutes or until tender. Serve over rice.

Heart Healthy Beef Stew

Contributed by Clare Healy Foley, Director of Development

1/4 cup extra-virgin olive oil, for frying
2 cups all-purpose flour 2 to 3 pounds lean beef stew meat, cut into 2-inch pieces
Sea salt and freshly ground black pepper, to taste
1 bottle good quality dry red wine
8 fresh thyme sprigs
6 garlic cloves, smashed
1 orange, zest removed in 3 (1-inch) strips
1/4 teaspoon ground cloves
2 bay leaves
2 1/2 cups beef stock (no salt/low sodium)
9 small new potatoes, scrubbed clean and cut in 1/2
1/2 pound carrots, peeled and sliced
2 cups frozen pearl onions, a large handful
1 pound white mushrooms, cut in
1/2 Fresh flat-leaf parsley, chopped, for garnish

Preheat a large heavy-bottomed saucepan or Dutch oven over medium-high heat with the oil. While the pan is heating, arrange flour on a large dish. Season the cubed beef with some salt and freshly ground black pepper and then toss in the flour to coat. Shake off the excess flour and add the beef chunks in a single layer to the hot pan, being careful not to over crowd the pan, you might have to work in batches. Thoroughly brown all of the cubes on all sides. Once all the meat has been browned remove it to a plate and reserve.

Add the wine to the pan and bring up to a simmer while you scrape the bottom of the pan with a wooden spoon being sure to loosen up all those tasty bits. Once the wine has gotten hot add the browned meat, thyme, smashed garlic, orange zest strip, ground cloves, bay leaves and beef stock. Bring the mixture up to a boil and then reduce the heat to a simmer and cook uncovered until the liquids start to thicken, about 15 to 20 minutes. Cover and cook on low heat for 2 1/2 hours.

After 2 hours add halved potatoes, sliced carrots, onions and mushrooms. Turn the heat up slightly and simmer, uncovered, for 30 minutes more or until the vegetables and meat are tender. Remove the thyme sprigs and bay leaves.

Healthy, Delicious & Simple Tortellini Soup

Contributed by Deb Osuch MSN, RN-BC, Performance Improvement Coordinator

1 TBS olive oil
2 cloves of garlic, minced
1 can (15oz) diced tomatoes (basil, garlic, oregano)
32 oz fat free low sodium chicken broth
1 pkg or 1/2 bag frozen chopped spinach
1 pkg Buitonni Three Cheese Tortellini

Sauté garlic in olive oil until just golden. Add tomatoes, broth, and spinach and bring to a boil. Add Tortellini and when boiling resumes, lower heat to gentle roll for 7 to 9 minutes, depending how soft you prefer the pasta.

That’s it! Enjoy with grated parmesan cheese, crusty bread and a salad!


photo by: rexipe