Food Service Professional of the Month - Connie Parmenter
NRS is delighted to recognize Connie Parmenter as our Food Service Professional for the month of August. Connie is the Nutrition Services Director of the Washington Elementary School District (WESD) in Phoenix, AZ. She attended the University of Arizona for her undergraduate work and did a dietetic internship at the University of Iowa. After a stint as a hospital dietitian and several years of working for the City of Phoenix Senior Center Nutrition program, she worked various part time positions so she would have more time with her three children. Connie was hired as the first Registered Dietitian for the WESD Food Service Department in 1992 and was promoted to Director three years ago.
There are so many accomplishments that she is proud of in her school district, but the Nutrition Education program that she developed early on is the most unique. Over the years it has grown and currently two staff dietitians are busy each day visiting classrooms to spread the word about healthy eating to the students in the district. The district’s Fresh Fruit and Vegetable program is the largest in the state with eleven schools being chosen to receive the funding for the 2011-2012 school year. She is active in the School Nutrition Association of Arizona and has been a speaker at the SNAAZ state conference and the Child Nutrition Industry Conference.
In her free time she enjoys hiking, reading, and cooking. She is sharing one of her favorite recipes – Spicy Honey-brushed Chicken Thighs. Connie says it is great for a quick weeknight meal and serves it with baked sweet potatoes, a big tossed salad and a glass of red wine.
CONNIE'S RECIPE: SPICY HONEY-BRUSHED CHICKEN THIGHS
Serving Size: 2 Chicken Thighs
INGREDIENTS
| 2 tsp | Garlic powder |
| 2 tsp | Chili powder |
| 1 tsp | Salt |
| 1 tsp | Ground cumin |
| 1 tsp | Paprika |
| 1/2 tsp | Ground red pepper |
| 8 | Skinless, boneless chicken thighs |
| 6 Tbsp | Honey |
| 2 tsp | Cider vinegar |
| some | Cooking spray |
PREPARATION
- Preheat the broiler.
- Combine first 6 ingredients in a large bowl. Add chicken to bowl; toss to coat. Place chicken on a broiler pan coated with cooking spray. Broil chicken 5 minutes on each side.
- Combine honey and vinegar in a small bowl, stirring well. Remove chicken from oven; brush 1/4 cup honey mixture on chicken. Broil 1 minute. Remove chicken from oven and turn over. Brush chicken with remaining honey mixture. Broil 1 additional minute or until chicken is done
Previous Food Service Professionals of the Month
June - Victoria Davidson - Tomatillo Avocado Dressing Recipe
May - Rachel Frayre - Macadamia Crusted White Fish Fillets Recipe
April - Michael Lozano - Seared Pork Tenderloin Recipe
March - Lyman Graham - Sour Cream Pound Cake Recipe
February - Michael Vasquez - Asado Recipe
December - Loretta Zullo - Homemade Cheese Enchilada Recipe
October - Esther Quesada - German Chocolate Topping Recipe
September - Kim Terry - Cheese & Bacon Quiche (Quiche Lorraine) Recipe
July - Raul Jacques - Tangy Chicken Breasts Recipe
June - Jim Hemmen - Thai Lime Pork Chops Recipe
May - Kari Frederick - Easy Chocolate Cupcakes Recipe