Jackson Hospital | Partners | Late Fall 2016

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15
COMMUNITY
PUMPKIN STEW
Makes 4 servings.
INGREDIENTS
1 tablespoon olive oil
1 medium green bell pepper,
chopped
1 medium red bell pepper, chopped
1 medium onion, chopped
4 cloves garlic, minced
½ teaspoon ground cumin (curry
powder may be substituted)
1 (15-ounce) can pureed pumpkin
(2 cups fresh may be substituted)
1 (15-ounce) can black beans,
no salt added, drained
1 (15-ounce) can yellow corn kernels,
no salt added, drained (1 to
1 ½ cups fresh or frozen may be
substituted)
1 (14-ounce) can diced tomatoes, no
salt added
2 cups reduced-sodium chicken
broth (vegetable may be
substituted)
¼ cup fresh cilantro, finely chopped,
divided
Salt and freshly ground black pepper
to taste
¼ cup plain, low-fat yogurt, optional
Joint Venture Class
FIRST AND THIRD THURSDAYS,
9 TO 11AM
Jackson Hospital Classroom 1
Before your total joint surgery,
you and a coach are required to
attend this class. Please schedule
at least four weeks before surgery.
334-293-8500
LifeSouth Blood Drive
WEDNESDAY, DEC. 7, 10AM TO 6PM
Jackson Hospital Classroom 1
Lights of Love
THURSDAY, DEC. 8, 6PM
Jackson Hospital, Main Lobby
AARP Driver Safety Program
SATURDAY, DEC. 10,
8:30AM TO 2:30PM | $20
Jackson Hospital Classroom 1
A refresher course that may qualify
older drivers for an auto insurance
discount. 334-293-8805
$5 Jewelry Sale
SUNDAY, DEC. 11, 6 TO 10PM |
MONDAY THROUGH WEDNESDAY,
DEC. 12 TO 14, 7AM TO 10PM |
THURSDAY, DEC. 15, 7AM TO 3PM
Jackson Hospital, Main Lobby
CHI LDB I RTH AND
PARENT ING
Classes require registration. For
class dates and times or to regis-
ter, please visit
or call 334-293-8497.
Breastfeeding Class
$15
Jackson Hospital Classroom 1
Breastfeeding and lactation sup-
port designed for expectant moth-
ers. Class includes dealing with
common problems.
Prepared Childbirth Classes
$25
Jackson Hospital Classroom 1
Topics include labor and delivery
terminology, stages of labor, the
role of a support person and care
after delivery. Register by your
fourth month of pregnancy.
DIRECTIONS
• In large saucepan, warm oil over
medium heat.
• Stir in pepper, onion and garlic
and sauté about 6 minutes, until
peppers and onion soften.
• Stir in cumin, and continue to
cook 1 to 2 minutes.
• Pour in pumpkin, beans, corn,
tomatoes and broth. Add 1 tea-
spoon cilantro, and season with
salt and pepper to taste.
• Bring to boil; then reduce heat.
Cover, and simmer 25 minutes.
• Divide stew among four bowls
and garnish with cilantro and
yogurt, if desired.
NUTRITION INFORMATION
Serving size: 2 cups. Amount per
serving: 301 calories, 5g total fat
(1g saturated fat), 57g carbohy-
drates, 14g protein, 14g dietary
fiber, 307mg sodium.
Source: American Institute for Cancer Research
There’s more about these and other classes on Jackson
Hospital’s website, .
Find out more online