PANDEMIC
UPDATES
Tuesday, January 5, 2021
A Message from Kathleen Stauffer,
CEO of The Arc Eastern Connecticut
Happy 2021 Everyone,
I am confident that the new year promises great things, and EVERY DAY that passes moves us one day closer to putting COVID behind us. At the same time, I urge everyone to continue to be vigilant. Please WEAR MASKS, WASH HANDS and shelter/quarantine as advised.
Be gentle with yourself, eat well, reach out and stay connected, and seek help if you’re feeling overwhelmed or unsafe.
To date, over 54,700 health care workers have received the COVID-19 vaccine. Please get vaccinated as soon as you are eligible. I am going to do the same!
Your health and safety – and your family’s – matters! While some providers are mandating vaccines, I have confidence that our team is a caring, responsible, thoughtful and smart one. For this reason, The Arc ECT is strongly encouraging people with a one-time incentive upon receiving both doses of the vaccine (2 shots) and providing a copy of their COVID-19 Vaccination Record Card to Human Resources. Check your email for details!
Thank you for being on our team!
This Month's Recipe
Start 2021 off by eating healthy right from the beginning. Here’s a recipe to get you started:
Sheet Pan Chicken with Sweet Potatoes Apples and Brussels Sprouts
All the ingredients are cooked on a sheet pan in the oven, instead of on the stove.
What this means for you: the oven does all the work!
Ingredients
-
4 boneless skinless chicken breasts, trimmed of excess
at and lightly pounded to a relatively even thickness -
3 tablespoons extra-virgin olive oil divided
-
4 cloves garlic minced
-
2 tablespoons chopped fresh rosemary divided
-
1 teaspoon ground cinnamon
-
1 teaspoon kosher salt divided
-
1/2 teaspoon black pepper divided
-
4 cups Brussels sprouts trimmed and halved
(quartered if very large), about 1 pound -
1 large sweet potato peeled and cut into 1/2-inch cubes
-
1 medium red onion cut into 3/4-inch pieces
-
1 medium Granny smith apple peeled, cored,
and cut into rough 1-inch pieces (these pieces
should be larger than the other vegetables)
Directions
-
Preheat the oven to 425 degrees F.
-
Place the chicken breasts in a large zip top bag.
-
Drizzle with 1 1/2 tablespoons olive oil, then add the garlic, 1 tablespoon rosemary, cinnamon, 1/2 teaspoon salt, and 1/4 teaspoon black pepper.
-
Zip the bag tightly, then shake and rub the bag to coat the chicken in the oil and spices. Set aside while you chop the vegetables and apples, or refrigerate for up to 1 day.
-
Once chopped, place the Brussels sprouts, sweet potato, onion, and apple on a large, rimmed baking sheet. Drizzle with the remaining 1 1/2 tablespoons olive oil, then sprinkle with remaining 1/2 teaspoon kosher salt and 1/4 teaspoon black pepper. Toss to evenly coat, then spread into an even layer.
-
Remove the chicken from the marinade and place on top of the apple and vegetables. Place in the oven and roast until the chicken is cooked through and the internal temperature reaches 160 to 165 degrees F, about 18 to 22 minutes, or until done.
-
Once the chicken is cooked through, remove to a plate to rest and cover with foil to keep warm. Toss the apple and vegetables on the pan, then return the pan to the oven and continue baking until caramelized and tender, about 10 to 15 additional minutes. Sprinkle with the remaining 1 tablespoon fresh rosemary. Serve warm with the rested chicken.
