Christmas & New Years Holiday Hours:

All Foundation Medical Partners offices: Christmas Eve: All locations closing at 3pm, Christmas Day: CLOSED, New Year’s Eve: All locations open regular hours, New Year’s Day: CLOSED

Immediate Care: Christmas Eve: All Locations OPEN 9am-4pm, Virtual CLOSED, Christmas Day: Nashua West and Hudson Locations & Virtual Appts OPEN 9am-2pm, New Years Eve: All Locations OPEN 9am-6pm, Virtual CLOSED, New Years Day: Nashua West, Hudson and Virtual Appts OPEN 9am-6pm

Dr. Dilip Yarabothu Featured on WMUR's Cook's Corner

Emergency room physician Dilip Yarabothu showed everyone how to make a heart-healthy fast thai pineapple curry crock-pot freezer meal and also shared information on the warning signs of a stroke so you know what to look out for during American Stroke Month. See his segment in the video below, and then check out the recipe so you can make this delicious meal for yourself!



Recipe: Slow Cooker Thai Pineapple Curry
Recipe Source: New Leaf Wellness

Yields: 6 serving

Ingredients
15oz can of chickpeas, drained and rinsed
1 fresh pineapple, cored and chopped into 1-inch pieces
1 pound sweet potatoes (2 med or 1 large), peeled and cut into 1-inch pieces
1 green bell pepper, sliced into thin strips
1 small yellow onion, chopped (about one cup)
2 large cloves of garlic, minced
13.5oz can of unsweetened coconut milk
3 tablespoons curry powder
1.5 teaspoons salt
1/2 teaspoon crushed red pepper flakes

Materials
1 gallon-sized plastic freezer bag

Prep
1. Label your freezer bag.
2. Add all ingredients to your freezer bag, remove as much air as possible,
and seal.
3. Freeze for up to three months.

Cook
1. Thaw overnight in refrigerator.
2. Add to slow cooker and cook for 6-8 hours on “low” setting or until
onions and peppers are tender.

+ Meat Option: Add one pound boneless, skinless chicken breasts, cut into bitesized
pieces.

Posted: 5/17/2017 by WMUR