Vim & Vigor - Winter 2016 - Parrish Medical Center - 2

TASTY TREATS BY LEAH HALEY, CLINICAL NUTRITION MANAGER

CRANBERRY TURKEY
BURGER SLIDERS

Your family will thank you for this leftover-friendly fare
Leftover cranberry sauce and turkey make great sandwiches the day after
Thanksgiving. But that's not the only time you can serve them! This simple
cranberry orange compote and ground turkey make a healthy and delicious
main course anytime.

What You'll Need

1³ ₄ pounds ground turkey
³ ₄ teaspoon salt
¹₄ teaspoon black pepper
1 16-ounce package fresh cranberries

VIM &

VIGOR
BOARD OF DIRECTORS
Herman A. Cole Jr., Col., USAF, Ret., Chairman
Robert L. Jordan Jr., Vice Chairman
Peggy Crooks, Treasurer
Billie Fitzgerald, Secretary
Betsy Galfo, MD
Jerry Noffel
Stanley E. Retz, CPA
Maureen E. Rupe
Ashok C. Shah, MD
PRESIDENT/CEO
George Mikitarian, DHA, FACHE
COMMUNITY SERVICES
Natalie Sellers, MS, APR, FACHE, VP, Communications,
Community & Corporate Services
Veronica Dent, APR, Director, Communications & Community
Services
Jo Connell, Community Services Coordinator
Kathleen Betancourt, Communications Specialist
CONTRIBUTING WRITERS
Kathleen Betancourt; Leah Haley; Melinda Hodges; Amy Lord;
Amy Matthews; Teresa Morgan; Pamela Tronetti, DO

PRODUCTION
EDITORIAL

1 cup orange juice
2 ounces granulated sugar
14 wheat dinner rolls
Green-leaf lettuce

Directions

1. Combine ground turkey, salt and
black pepper. Form into 2-ounce
patties. Grill or pan fry on both sides
until internal temperature is at least
165 degrees, cooked through.
2. Wash berries and remove any
stems. In a saucepan, combine
cranberries, orange juice and sugar.
Simmer over medium heat until
berries are softened and sauce
is thickened.
3. Split and lightly toast dinner rolls.
Place lettuce on heel of each roll.
Top with one mini turkey burger
and 1 tablespoon cranberry sauce.
Serve immediately.

ASSOCIATE CREATIVE DIRECTOR: Matt Morgan
EDITOR-IN-CHIEF: Meredith Heagney
COPY DIRECTOR: C.J. Hutchinson

DESIGN
ASSOCIATE CREATIVE DIRECTOR: Chris McLaughlin
ART DIRECTORS: Cameron Anhalt, Molly Meisenzahl

PRODUCTION
SENIOR PRODUCTION MANAGER: Laura Marlowe
DIRECTOR OF PREMEDIA: Dane Nordine
PRODUCTION TECHNOLOGY SPECIALISTS: Julie Chan,
Sonia Fitzgerald

CIRCULATION
SENIOR DIRECTOR, LOGISTICS: Tracey Lenz
POSTAL AFFAIRS & LOGISTICS MANAGER: Janet Bracco

CLIENT SERVICES
SENIOR ACCOUNT DIRECTORS: Dawn Barnes, Mark Kats
ACCOUNT MANAGERS: Connie McCollom, Marisa Mucci,
Katie Murphy

ADMINISTRATION
CHIEF EXECUTIVE OFFICER: Jason Benedict
SVP, BUSINESS DEVELOPMENT - HEALTHCARE:
Gregg Radzely, 212-574-4380
CHIEF CONTENT OFFICER: Beth Tomkiw

951 N. Washington Ave.
Titusville, FL 32796
321-268-6111, parrishmed.com

Each serving has: 330 calories, 10 g total fat, 21 g protein, 42 g carbohydrates,
85 mg cholesterol, 480 mg sodium and 4 g dietary fiber.
Preparation: 15 minutes.
Makes 7 servings (2 sliders each).

W IN TER 2 0 1 6

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Vim & Vigor™, Winter 2016, Volume 32, Number 4, is published
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PHOTO BY THINKSTOCK

Nutritional Information Per Serving

http://www.parrishmed.com http://www.mcmurrytmg.com/circulation

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