Meet UAND Member –

Jeannine Skinner

What school did you graduate from?

BS in dietetics at BYU. 

What is your job/expertise?

Level III diet tech at Intermountain Medical Center in Murray.  I have worked in  Nutrition Coaching/Mentoring young adults with eating disorders.

Why did you choose the field of nutrition/dietetics?

Because I want to share my love of food and health with those who are struggling.

What is your favorite thing about our field?

I love learning more about nutrition and exploring the variety of views.

How is UAND useful to you?

UAND keeps me up to date with meetings and opportunities to meet other dietitians and increases my knowledge of our profession.

What is your favorite recipe or food tradition?

Easy Chicken and Cheese Enchiladas (see recipe below).  It’s easy, spicy, and can easily be transformed into a gluten free recipe.

Please share any other hobbies or interesting things about you:

I love to sing, play the piano, and I love the outdoors.  I also love to hike and snowboard – living close to the mountains is a necessity!

Easy Chicken & Cheese Enchiladas (Recipe from Campbellskitchen.com)

Looking for a creative way to use leftover chicken?  These kicked-up, easy-to-prepare enchiladas come out of the oven hot and bubbly for a flavorful dish the whole family will love.

Prep:    15 minutes
Bake:   40 minutes
Servings:  6

1 can (10 ¾ oz) Campbell’s® Condensed Cream of Chicken Soup (Regular or 98% Fat Free)
1/2 cup sour cream
1 cup Pace® Picante Sauce
2 teaspoons chili powder
2 cups chopped cooked chicken
1/2 cup shredded Monterey Jack cheese (about 2 ounces)
6 flour tortillas (6-inch), warmed
1 small tomato, chopped (about 1/2 cup)
1 green onion, sliced (about 2 tablespoons)

1. Heat the oven to 350°F. Stir the soup, sour cream, picante sauce and chili powder in a medium bowl.
2. Stir 1 cup soup mixture, chicken and cheese in a large bowl.
3. Divide the chicken mixture among the tortillas. Roll up the tortillas and place seam-side up in a 2-quart shallow baking dish. Pour the remaining soup mixture over the filled tortillas. Cover the baking dish.
4. Bake for 40 minutes or until the enchiladas are hot and bubbling. Top with the tomato and onion.

Recipe tips

• Ingredient Note: Add black beans (drained and rinsed) or rice into chicken mixture, if desired.
• Easy Substitution: Substitute 3 cans (4.5 ounces each) Swanson® Premium White Chunk Chicken Breast in Water, drained, for the cooked chicken.
• Serve with: iceberg salad mixed with carrots and red cabbage and a red wine vinaigrette, and fruit
• Dessert: prepared, refrigerated flan
• GLUTEN-FREE OPTION: Use corn tortillas, instead of flour

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