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Broadcast Schedule
Upcoming broadcasts on WKNO, Public Television for the Mid-South (Memphis, Tenn.)
July
2010 Dates for Smart Medicine episodes:
WKNO, Channel 10 and WKNO-HD (Digital Ch. 10-1)
7/29 at 8 p.m.
7/30 at 1 a.m.
7/31 at 2:30 p.m.
8/1 at noon
WKNO2 (Digital Ch. 10-2)
8/1 at 9:30 p.m.
Baptist is the underwriting sponsor of a monthly health newsmagazine show called Smart Medicine, which is broadcast on WKNO-TV Channel 10. Hosted by news anchor Joe Birch, the news program features various Mid-South medical and health experts discussing the latest health news and services available in the area.
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 Recipes
Barbecue Portobello Quesadillas
Ingredients:
1/2 cup prepared barbecue sauce
1 tablespoon tomato paste
1 tablespoon cider vinegar
1 chipotle chile in adobo sauce, minced
1 tablespoon plus 2 teaspoons canola oil, divided
1 pound portobello mushroom caps, (about 5 medium), gills removed, diced
1 medium onion, finely diced
4 8- to 10-inch whole-wheat tortillas
3/4 cup shredded Monterey Jack cheese
Directions:
- Combine barbecue sauce, tomato paste, vinegar and chipotle in a medium bowl.
- Heat 1 tablespoon oil in a large nonstick skillet over medium heat. Add mushrooms and cook, stirring occasionally, for 5 minutes. Add onion and cook, stirring, until the onion and mushrooms are beginning to brown, 5 to 7 minutes.
- Transfer the vegetables to the bowl with the barbecue sauce; stir to combine. Wipe out the pan.
- Place tortillas on a work surface. Spread 3 tablespoons cheese on half of each tortilla and top with one-fourth (about 1/2 cup) of the filling. Fold tortillas in half, pressing gently to flatten.
- Heat 1 teaspoon oil in the pan over medium heat. Add 2 quesadillas and cook, turning once, until golden brown on both sides, 3 to 4 minutes total. Transfer to a cutting board and tent with foil to keep warm. Repeat with the remaining 1 teaspoon oil and quesadillas. Cut each quesadilla into wedges and serve.
Makes 4 servings.
Per serving: 311 calories; 13 g fat (5 g sat, 6 g mono); 19 mg cholesterol; 43 g carbohydrate; 11 g protein; 5 g fiber; 710 mg sodium; 771 mg potassium.
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