For many avid archery hunters shoulder pain can be a deterring factor to continue on with the hunt. The shoulder joint is a very complex joint that allows the arm to move in almost all directions. When a joint has the ability to move in almost all directions this most likely means that it can be very susceptible to injury. The group of muscles that mainly control the shoulder are called the rotator cuff muscles. When and injury takes places to one or more of the rotator muscles it can be very pain full and limit the shoulders motion greatly. Dr. Mike Scatko knows all too well about the pain associated with shoulder injuries. He has had surgery to repair his rotator cuff that was injured during high school sports. Now he is an avid hunter that enjoys that extra time in the woods that archery offers. When using a compound bow although technology has made it much easier to draw back, there is still a great deal of forces being placed through the draw shoulder and the stabilizing hand. When you draw back for a shot the shoulder in placed into an awkward position that is not a stable environment for the joint complex. As most hunters know this position might have to be held for a great deal of time until the shot is there to take. This is the position that might not be reachable when your shoulder is in pain. Dr. Scatko has specific techniques for injured shoulders that will get you back into the woods enjoying the hunt in a matter of no time. So stop into Scatko Family Chiropractic and get that irritating shoulder looked at!
Beef and Veggie Stir Fry:
8oz of bonless beef
1/3 cup of cold water
2 1/2 teaspoon of corn starch
3 tablespoons of soy sauce( reduced sodium)
1 tablespoon of sherry or chicken broth
4 teaspoons of Veg oil
2 teaspoons of grated ginger
2 garlic cloves minced
1 onion cut up into bite size slices
1/2 cup of thin sliced carrots
1/2 cup of sliced celery
1/2 of a seedless jalapeno
1 cup of sliced red or green sweet pepper
1 cup of sliced mushrooms
1 cup of sliced zucchini
1 1/3 cups of brown rice
2 tablespoons of minced peanuts
1. Start by slicing the beef in thin slices. For the sauce in a sauce pan pour the cold water into the pan with the corn starch. Stir in the dry sherry and soy sauce and set aside.
2. Using a large skillet add all of the veggies with the rest of the ingredients and cook for 15 minutes. Then remove the veggies and cook the meat to the desired tenderness. At the end add the veggies to the meat and stir and garnish with the minced peanuts.
Per serving : 275 cal.
10g of fat
34mg of chol.
548mg of sodium
18g of protien
Veggie Mac and Cheese:
1/2 cup of panko bread crumbs
1/4 teaspoon paprika
8 oz of dried whole grain elbow macaroni
1 cup of sliced carrots
1 cup 1 in. pieces of green beans
2/3 of chopped onion
2 cups of broccoli florets
1 3/4 cup of fat free milk
3 tablespoons of all purpose flower
3 oz of reduced fat cream cheese
1 1/2 teaspoon of Dijon mustard
2 cups of shredded reduced fat Mexican
four cheese blend
Preparing The meal
1.) Preheat broiler. In small bowl stir together panko and paprika; set aside.
2.) In a large saucepan cook macaroni, carrots, beans, and onions according to the macaroni directions add the broccoli during the last 3 minutes of cooking. Drain the mixture and return to the sauce pan.
3.) Meanwhile in a medium sauce pan whisk together milk, flour, 1/2 teaspoon salt and 1/8 teaspoon black pepper. Cook and stir over heat until there is a slight boil. Remove from heat and slowly add the cheese to the mixture stirring slowly until melted.
4.) Immediately pour the cheese mixture over the macaroni mixture toss to coat the mac with the cheese. Spoon the mixture into a boiler proof pan.
5.) Use the panko chips mixture lightly on the macaroni top. Broil from 5-7 inches and for 1-2 minutes until browned.
Per serving = 1 cup of cooked mixture
Fat: 8g ( 5g sat)
24 mg of chol.
495 mg sodium
34 g carb
4g of fiber, 6g of sugar
Diabetic Living Online