Rutherford Weekly

March 02, 2023

Rutherford Weekly - Shelby NC

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Page 12 - Rutherford Weekly 828-248-1408 www.rutherfordweekly.com Thursday, March 2-March 8, 2023 ROSS ROSS WINDOWS WINDOWS THE BEST FOR LESS! CALL FOR ESTIMATE 828-437-4848 • DOUBLE PANE • FULLY WELDED • FREE LOW E GLASS ARGON GAS LIFETIME WARRANTY ©Community First Media Community First Media "up to 101 u.i." CALL FOR $$$BEST PRICE$$$ DENTURES PALMETTO DENTURE CARE Dr. Don Gregory • Dr. Keith Fields Spartanburg 1-864-582-4308 SAME DAY SERVICE FREE Adjustments Lab on Premises Dentures..........................from $ 320 Partial Dentures................from $ 310 Full Mouth X-ray........................ $ 75 Simple Extraction per tooth........... $ 95 Insurance Claims Accepted. Relines & Repairs While You Wait! Serving the Upstate since 1974 FAVORITE FRESH TOMATO BRUSCHETTA CHICKEN Get more comforting recipes at Bertolli.com. 1/3 cup extra-virgin olive oil 3 tablespoons finely chopped fresh basil, plus addi- tional, for garnish 3 cloves garlic, minced 2 teaspoons kosher salt 1/2 teaspoon ground black pepper 1/2 teaspoon dried oregano 6 thinly sliced boneless, skinless chicken breast cutlets (about 1 1/2 pounds) 1 large onion, thinly sliced 1 jar (24.7 oz.) Bertolli d'Italia Marinara Sauce 2 cups multi-colored grape tomatoes, halved 2 stems cherry tomatoes on the vine 1/2 cup shredded Parmesan cheese 2 tablespoons balsamic glaze Preheat oven to 400 F. In small bowl, whisk olive oil, basil, garlic, salt, pep- per & oregano until combined. Combine 2 tablespoons oil mixture & chicken in resealable plastic bag. Let stand 5-10 minutes at room temperature to marinate. In medium skillet, heat 2 tablespoons oil mixture over medium heat. Add onions; cook 3-4 minutes, or until crisp-tender. Stir in marinara sauce. Pour mix- ture into lightly greased 13x9'' baking dish. Arrange chicken breasts in dish, overlapping if necessary. Top with grape tomatoes & cherry tomato stems. Spoon remaining oil mixture over tomatoes. Bake, covered, 25 minutes, or until chicken is done (165 F) & tomatoes start to burst. Sprinkle with Parmesan, drizzle with balsamic glaze & garnish with fresh basil leaves before serving. CITRUS MARINATED FLATIRON STEAK SALAD Visit gifts.floridacitrus.org. Citrus Balsamic Vinaigrette: 1/4 cup Florida Orange Juice 1/4 cup Florida Tangerine Juice 2 teaspoons Florida Orange zest 1/4 cup lemon juice 1/2 cup balsamic vinegar 2 tablespoons honey 2 teaspoons garlic, minced 1 tablespoon Dijon mustard salt, to taste pepper, to taste 1 1/2 cups olive oil Flatiron Steak Salad: 1 1/2 pounds flatiron steak 2 cups Citrus Balsamic Vinaigrette, divided 1/2 cup Florida Orange segments 1/2 cup Florida Grapefruit segments 2 quarts baby spinach 1/2 cup red onion, thinly sliced 1/2 cup cherry tomatoes, halved 1/2 cup radish, thinly sliced 1/2 cup cucumber, thinly sliced 1/2 cup crumbled goat cheese For citrus balsamic vinaigrette: Combine orange juice, tangerine juice, orange zest, lemon juice, bal- samic vinegar, honey, garlic, Dijon mustard, salt & pepper, to taste. Slowly drizzle in olive oil while whisk- ing vigorously. Set dressing aside. For flatiron steak salad: Place flatiron steak in con- tainer, add 1 cup citrus balsamic vinaigrette. Marinate in refrigerator at least 30 minutes, or up to 3 hours. Heat grill to medium-high heat. Grill steak to desired doneness. Remove from heat, rest 5 minutes before slicing thinly. Combine orange segments, grapefruit segments, baby spinach, red onion, cherry tomatoes, radish & cucumber. Add remaining citrus balsamic vinaigrette, as desired, toss well to combine. To serve, divide salad & sliced steak among four plates, top with crumbled goat cheese. MINI BACON BOMBS 2 cans refrigerated biscuits 4 oz. mozzarella cheese, cut in 20 cubes 8 slices bacon, cooked, crumbled 4 tablespoons butter, melted 1/2 teaspoon Italian seasoning 1/2 teaspoon garlic powder pizza sauce for dipping (optional) Preheat oven to 400°F. Separate biscuits. Place cube of cheese in the center of each biscuit. Top with a teaspoon of bacon. Wrap biscuit dough around cheese and bacon and seal. Place seam side down, an inch apart, on an ungreased baking sheet. Bake 10 minutes or until the biscuits are golden brown and the cheese is melted. While biscuits bake, mix butter, Italian seasoning, and garlic powder together, set aside. Remove biscuits from oven and brush with butter mixture. Serve warm with pizza sauce for dipping. If you're unable to get your regular copy of Rutherford Weekly, view it online at rutherfordweekly.com rutherfordweekly.com Our Our Digital Edition Digital Edition is is FREE! FREE! To receive a copy of each week's publication via email, To receive a copy of each week's publication via email, click on click on "subscribe to our weekly digital edition" "subscribe to our weekly digital edition" It's That Simple! It's That Simple! Our Online Version Same As The Printed Copy! Don't Miss This Week's Don't Miss This Week's RUTHERFORD RUTHERFORD WEEKLY WEEKLY Long-term health is not something that many young people routinely consider. After all, it's easy to feel invincible during one's childhood and adolescence. But the steps that young people take early on can affect their health as they get older. According to the Centers for Disease Control and Prevention, establishing healthy behaviors during childhood and adolescence is more benefi cial to long- term health than trying to change poor behaviors in adulthood. The following are some ways young people can set the course for healthy outcomes throughout life. Prioritize healthy foods: According to the childhood recreation group Mountain Kids, habits and actions performed subconsciously are hard to break because repeat habits trigger dopamine in the brain, causing pleasurable feelings that reinforce the behavior. So grabbing a slice of cake after school for a snack becomes rote. Instead, stocking the refrigerator and pantry with sliced fruits and vegetables, low- fat yogurt, lean protein like hummus and whole wheat dipping crackers can set the course for more responsible eating behaviors. Eat meals and shop together: Kids can learn what healthy eating and portion control looks like if it is modeled by their parents. Children should be involved with reading nutrition labels and understanding the ingredients that comprise the foods they commonly eat. When dining out, choose restaurants that utilize menus that indicate the caloric content of meals. Children will learn to recognize and embrace nutritious foods and that can continue into adulthood. Eating as a family also benefi ts mental health. Stanford Children's Health says eating together as a family can encourage children's confi dence in themselves and improve communication. Children who regularly converse and interact with their parents may be less likely to engage in substance abuse or act out at school. Increase physical activity: The CDC says 21% of adolescents aged 12 to 19 are obese, and two in fi ve students have a chronic health condition. A sedentary lifestyle may be one contributor to these statistics. At home and in school, adults can encourage physical activity as an effective means to prevent obesity. The Department of Health and Human Service recommends that children and adolescents age six and older get at least one hour a day of moderate or vigorous aerobic activity, such as running or biking. Muscle- and bone-strengthening activities also are recommended. Kids who learn early on to appreciate physical activity reap long- term benefi ts that extend well into adulthood. Avoid tobacco: Tobacco and nicotine vaping products can contribute to many negative health conditions. Youngsters who avoid these products throughout their lives may improve longevity and reduce their risk for various illnesses. Kids can set the pace for longterm health Children who learn healthy behaviors at a young age are more likely to continue those good habits into adulthood, which ultimately benefi ts their long-term health.

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