Denton A. Cooley Center
1620 McElderry Street
Baltimore, MD 21205
phone: 410-955-2513 fax: 410-614-8110

Recipe of the Month - Healthy 3-Course Valentine's Day Meal

Caprese Salad 

Fresh mozzarella 
Fresh basil
Heart-shaped cookie cutter
extra virgin olive oil
balsamic vinegar 
Sea salt/ground pepper 
Cut the mozzarella into 1/4” thick slices and use a cookie cutter to decorate into heart shapes.Layer the mozzarella, tomato, and basil on a platter.Drizzle with olive oil and balsamic vinegar.Sprinkle with sea salt 

Shrimp Alfredo
12 oz. fettuccine
1 bag frozen peas and broccoli
4 tbsp. vegan butter
4 cloves garlic, minced
1 lb. large shrimp
1 tbsp. olive oil
3 tbsp. flour
1 c. vegetable broth
1 c. skim milk
½ c. shredded Parmesan 

Prepare fettuccine pasta according to package directions; add frozen veggies the last 5 minutes of cooking. In the meantime, add butter to a large nonstick skillet and melt over medium-high heat; add half of the minced garlic to butter and cook for a few seconds, or until fragrant. Add shrimp; season with salt and pepper and continue to cook for 2 minutes. Flip the shrimp and cook until fully pink and cooked through, about 2 more minutes. Transfer the shrimp to a bowl and set aside. Add olive oil to the pan and heat it up. Add garlic and sauté for about 30 seconds, stirring occasionally, until fragrant. Sprinkle with flour, and stir to combine. Cook for an additional minute to cook the flour, stirring occasionally. Using a whisk, start to slowly add vegetable broth to the pan, whisking to combine until smooth. Whisk in milk, and bring the mixture to a simmer. Let cook for an additional minute, or until thickened. Stir in parmesan cheese, salt, and pepper; continue to cook until the cheese melted. Drain pasta and veggies. Add the shrimp, cooked pasta, and veggies to the sauce; toss well to combine and continue to cook until heated through, about 3 minutes. Remove from heat and let stand couple of minutes.

Jell-O Strawberry Parfait
1 pkg (3oz) Jello-o, any flavor
1 c. sliced fresh fruit
1 cup thawed Cool Whip  

Prepare gelatin according to package. Chill until slightly thickened. Set aside 1/3 cup. Add fruit to remaining gelatin; spoon into 4 to 5 glasses. Chill glasses at an angle until jello is set. Meanwhile, fold whipped topping into measured (1/3 cup) gelatin. Spoon topping mixture into glasses of set jello. Chill. Garnish.


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