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I am able to walk better! “I am able to walk better and with more free motion. I am leaving physical therapy with exercises that I can continue to prepare me for my surgery, which will help with my healing process! I look forward to coming back after surgery!” - Cheri L. I can go back to work confident! “All thanks to Empower, I am able to fish longer, play with my kids longer without any pain. I have NO PAIN when I am doing my favorite activities! I can go back to work confident and knowing I won’t feel the pain I once felt!.” - Rick M. I have more flexibility and endurance! “My legs are stronger, squats can be done without knee pain, and I have more flexibility and endurance! Great people to work with here! Thank you!” - Kaye W. I am able to walk around with no problem! “I am now able to put on my shoes and socks by myself, walk straight, ride a bike, do all of my yard work in one day, and was able to walk around Disneyland with no problem!” - Kelly D.
Cheri L.
Rick M.
Green Bean Casserole
Ingredients • Nonstick cooking spray • 5 cups sliced green beans • 4 1/4 cups low-sodium chicken broth • 1 cup panko breadcrumbs • 1 cup grated Parmesan • 1 2/3 tbsp canola oil • 1 1/2 cups diced onions • 2 cups sliced baby bella mushrooms
• 2 tbsp cornstarch • 1/2 cup reduced-fat sour cream • 1/2 tsp House Seasoning (as follows) House Seasoning: • 1/2 tsp salt • 1 cup kosher salt
• 1/4 cup garlic powder • 1/4 cup black pepper
Directions Preheat the oven to 350 degrees F. Spray a 1 1/2-quart baking dish with nonstick spray. Boil the green beans in the chicken broth for about 20 minutes, and then drain, reserving 1 1/2 cups of the chicken broth. Mix together the breadcrumbs, parmesan and 2 tsp of the oil in a small bowl. Set aside. Heat the remaining 1 tbsp oil in a large skillet over medium heat. Saute the onions until translucent, and then add the mushrooms and continue to cook for 3 to 4 minutes longer. Remove from the heat. Pour the reserved 1 1/2 cups chicken broth back into the pot the green beans boiled in and bring to a boil. Add the green beans to the skillet with the mushrooms and onions. While that is coming to a boil, combine the cornstarch and 1/4 cup water in a small bowl to make a slurry. Slowly pour the slurry into the boiling broth, whisking constantly as it thickens, about 2 minutes. Pour the thickened mixture over the green beansandadd thesourcream,HouseSeasoning,andsalt.Stirwell.Pour into thebakingdishandsprinkle with the panko and cheese mixture. Bake for about 10 minutes, and then broil until the breadcrumb topping is slightly browned. House Seasoning: Mix together the salt, garlic powder and pepper.
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