Salmon Teriyaki Recipe
Ingredients: 1 lb. salmon½ cup soy sauce2 tbsp. mirin2 tsp. sugar1 tbsp. vegetable oil Directions: Cut salmon into 4 portions. In a shallow container large
Ingredients: 1 lb. salmon½ cup soy sauce2 tbsp. mirin2 tsp. sugar1 tbsp. vegetable oil Directions: Cut salmon into 4 portions. In a shallow container large
Ingredients: Broth (10 cups total) – tomato (12 oz. can of tomato paste + 2 16 oz. cans chopped tomatoes with juice + water =
Ingredients: 2 cups protein (tuna, shrimp, crab, chicken, turkey, chopped ham, ground beef, beans) 2 cups cream soup or sauce (1 can of any kind
Ingredients: 1 (15 oz.) can of chickpeas, drained and rinsed ½ cup plain Greek yogurt ¼ cup crumbled feta cheese 2 tbsp. finely chopped fresh
Ingredients: ¾ cup uncooked orzo ¼ tsp. lemon zest 3 tbsp. lemon juice 1 tbsp. extra-virgin olive oil ½ tsp. salt ½ tsp. minced garlic
Ingredients: 2 tbsp. butter or olive oil 1 lb. salmon, cut into bite-sized pieces 8 oz. green beans, chopped ½ lemon, sliced into thin slices
Ingredients: 4 tbsp. olive oil 1 medium onion, finely diced 4 cloves garlic, minced 2-3 medium carrots, chopped 3 potatoes, chopped 2 cups fresh or
Ingredients: 2 tbsp. olive oil ½ medium onion, diced 2 stalks celery, chopped 2 medium carrots, chopped 3 cups chopped rotisserie chicken 6 oz. egg
Ingredients: ½ cup balsamic vinegar 2 ½ tbsp. honey 1 lb. chicken tenders 2 medium zucchini, sliced into thin pieces 1 cup chopped carrots 1
Total Health Care, Incorporated (THC) is a Federally Qualified Health Center. THC is a Health Center Program grantee under 42 U.S.C. 254b, and a deemed Public Service employee under 42 U.S.C. 233 (h).
Total Health Care participates in the federal 340B(a)(4) pharmacy program under the Public Health Service Act.
Total Health Care is a FTCA deemed facility
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Division Health Center Closing
August 9, 2024
Total Health Care’s Division Health Center will be closed at 12 noon. All patients will be contacted to be seen at another site or appointment rescheduled.
Please contact us at (410) 383-8300 for any questions.