Richmond Town Money Saver | May 2024

Frankfort Urgent Care 101 King’s Daughters Dr. (502) 227-8200

Lawrenceburg Urgent Care 1004 Bypass N (502) 353-4220

Kentucky Urgent Care

Urgent Care 111 Osbourne Way (502) 570-0007

Urgent Care 1701 Nicholasville Rd. (859) 523-5310

Urgent Care 3101 Richmond Rd. (859) 269-2273

London Urgent Care 1914 Highway 192 (859) 756-6841 Nicholasville-Brannon Crossing Urgent Care 197 E Brannon Crossing 859-756-6849

Urgent Care

Justice Drive, Suite 120 (859) 756-6837

Man ‘O War Urgent Care 4097 Nichols Park Dr (859) 245-2273

Versailles Urgent Care 432 Lexington Rd. (859) 879-0272

Urgent Care 844 S. College St. (859) 605-6184

Circle Urgent Care 1498 Boardwalk (859) 756-6845

Family Practice 133 Plaza Dr. (859) 986-1370

Instructions

DISHES

that will make your taste buds

Key Lime Pie

dance

Ingredients

4 eggs separated

• 14 oz. can sweetened condensed milk

• ½ c Key Lime Juice

• ½ tsp cream of tartar

• Whipped Topping or Meringue

Beat yolks on high until thick and light in color. Turn o mixer and add milk. Mix on slow speed. While still on slow, add ½ lime juice, the cream of tartar, then remaining lime juite. Mix until well blended. Ladle into crust and bake at 350 until set, about 10-15 minutes. Or until center is rm and dry to touch. Set pie in freezer at least 3 hours before adding topping.

No Bake Meringue: Heat egg whites in a double boiler with 4 Tbs sugar, stirring frequently to 110 degree. Then beat on high speed until the form peaks. Top frozen pie and return to freezer until serving. Will keep for several days.

One-Skillet Chicken Alfredo Pasta

Instructions

Ingredients

• 1 1/2 pounds skinless, boneless chicken breasts

• Salt & pepper, to taste

• 2 tablespoons unsalted butter

• 1 teaspoon minced garlic

• 4 cups chicken broth, preferably low-sodium

• 1 lb penne rigate or ziti

• 1 1/2 cups heavy cream or half-and-half, warmed

• 1 cup freshly grated Parmesan, plus more for serving

• 1/4 cup chopped fresh at-leaf parsley (optional)

• Add Ons: 3 Cup Lightly cooked broccoli Florets

Cut the chicken breasts into 1-inch pieces. Melt the butter in a skillet over med-high heat. Add the chicken, sauté until nicely browned on the outside, but still a bit pink inside, about 4 min. Remove the chicken and set aside. Do not clean the pan! Those brown bits on the bottom of the pan are going to add avor to the sauce. Add the garlic to the pan and sauté over med. heat 30 seconds. Turn the heat to high, add the chicken broth, and scrape the bottom of the pan to loosen up all of those delicious caramelized bits. Bring to a simmer, lower to med. heat, and simmer for 5 minutes. Add the pasta, stir well, and simmer until the pasta starts to soften, about 8 minutes. Stir in the warm cream and the browned chicken with any juices that have accumulated on the plate. Cover and simmer, stirring occasionally, until the pasta is tender, most of the liquid has been absorbed, and the chicken is cooked through, about 4 min. Stir in the Parmesan until well incorporated, and adjust the seasonings. Transfer the mixture to a serving bowl and sprinkle with the parsley, if desired. Serve hot and pass extra Parmesan at the table.

Green Beans & Radish Salad

Ingredients

• 1 tablespoon butter or olive oil

• 1/2 pound fresh green, trimmed

• 1 cup thinly sliced radishes

• 2 cloves garlic – minced

Instructions

Heat butter on med. Add bean, cook and stir 3-4 minutes until crisp-tender.

• 1/2 teaspoon sugar

• 1/4 teaspoon salt

• 2 tablespoons pine nuts, toasted

Add radishes; cook 2-3 minutes longer or until vegetables are tender, stirring occasionally. Stir in sugar and salt; sprinkle with nuts.

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