EMP LOY E E SPOT L I GHT
I’m Amy! I was with Denton ISD for the past 10 years working in the special education department. It was an extremely fulfilling and rewarding job because of all the bonds I developed with students, teachers, and administrators. It also allowed me to stay connected with my own girls as they went through school! Whether it was being a stay-at-home mom, or at band, choir, sports, cheerleading, academics, or booster club, I was there to guide them. Now young women, Sydney is 25 and Sammy is 21. I have been blessed with beautiful, loving, giving human beings. I have also been blessed with an amazing son-in-law, Zach. And the icing on the cake is my grandchildren: Jonah, 1 and a half, and Roslyn, 3 months. I have been graced with so much, and I am so grateful! I love to give of myself with a warm smile, a helping hand, and a word of encouragement. I look for that in the jobs I do, and I seek opportunities to make a difference in the lives of others and my community. Whether at church, work, or home, it’s important that we give our very best. Life for me
is about helping others to succeed. It’s me living out my belief. I believe I have found another place to do just that here at Dr. Thai’s office. Now, I help patients get their lives back and enjoy the little things that make life joyful for them! That is the goal here … with a lot of passion! We want you to feel cared for. It is one of the keys to getting you better. I look forward to meeting each one of you and being a part of your journey!
O N E - P A N Harvest Pasta
Recipe courtesy of midwestliving.com.
This easy, healthy, hearty recipe is a delicious way to employ the harvest from your vegetable garden.
1 (19-ounce) can cannellini beans (white kidney beans), rinsed and drained 1 3/4 cups reduced-sodium chicken broth 1 cup dried whole grain elbow macaroni 1/2 teaspoon crushed red pepper
2 tablespoons vegetable oil 1 small eggplant, cut into 1-inch pieces (4 cups) 1 medium zucchini, coarsely chopped (2 cups) 2 tomatoes or 4 Roma tomatoes, coarsely chopped (1 cup) 1/3 cup chopped red onion
• • • • •
Ground black pepper (optional)
Snipped fresh basil
2 cloves garlic, minced
Grated Parmesan cheese
1. In a very large skillet, heat oil over medium heat. Add eggplant, zucchini, tomatoes, red onion, and garlic. Cook, uncovered, 7–10 minutes or until vegetables are almost tender, stirring occasionally. 2. Add beans, broth, pasta, and crushed red pepper. Bring to a
boil, then reduce heat. Cover and simmer 7–10 minutes more or until vegetables and pasta are tender, stirring occasionally. Remove from heat. Season with salt and pepper; top with basil and Parmesan cheese and serve.
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