Recipes

Cheese Soup with Broccoli

INGREDIENTS 1 onion, chopped 6 tablespoons margarine ⅓ cup all-purpose flour salt and pepper to taste 4 cups milk 3 cups chicken broth 1 carrot, shredded 1 cup broccoli florets ½ cup chopped celery 1 pound processed cheese food, cubed

DIRECTIONS 1. In a large saucepan on medium high heat, saute the onions in the butter or margarine until tender. Add the flour and salt and pepper to taste. Mix until smooth. Add the milk slowly, until mixture is thick and bubbling. 2. In a smaller saucepan, bring the chicken broth to a boil.

Add the carrot, celery, and broccoli. Cook about 5 minutes, or until tender. Combine the broth mixture with the milk mixture and stir until fully blended. 3. Add the cheese. Allow soup to heat over medium heat until cheese is melted. Important: DO NOT let the soup boil because the cheese will separate and curdle the soup. Serve hot and enjoy!

Chicken Taco Soup for Two Fabulous Roasted Cauliflower Soup

INGREDIENTS INGREDIENTS 2 teaspoons olive oil 2 heads cauliflower, separated into ¼ cup chopped onion florets 3 tablespoons taco seasoning, 3 cloves garlic, chopped divided 2 shallots, chopped ½ (14 ounce) can fire-roasted diced 1 tablespoon olive oil tomatoes, with juice 3 cups chicken broth 1 cup chicken broth 1 cup water ⅓ cup frozen corn 1 bay leaf 1 (5 ounce) boneless, skinless 1 teaspoon dried thyme chicken breast, thinly sliced on the 2 cups heavy cream diagonal salt and pepper to taste Toppings: DIRECTIONS ½ cup tortilla chips ½ avocado, sliced 1. Preheat the oven to 425 degrees ¼ cup shredded Oaxaca cheese, or F (220 degrees C). In a large to taste bowl, toss cauliflower pieces 2 tablespoons sour cream with olive oil, garlic and shallots. Spread out in a roasting pan or DIRECTIONS baking sheet with sides. 1. Heat oil in a heavy saucepan 2. Roast in the preheated oven over medium-high heat until until toasted and tender, about shimmering. Add onion and 1 30 minutes. 1/2 tablespoons taco seasoning. Cook until onions are soft and translucent, 3 to 4 minutes. Stir in tomatoes with juice, chicken broth, and corn. 3. When the cauliflower is done, transfer to a soup pot and pour in the chicken broth and water. Season with thyme and the bay leaf and bring to a boil. Cook 2. Sprinkle remaining taco sea- over medium heat for 30 minsoning over chicken pieces utes. Remove and discard the and add to soup. Stir to com- bay leaf. bine, cover, and cook until chicken is cooked through, about 5 minutes. Serve with tortilla chips, avocado slices, Oaxaca cheese, and sour cream. 4. Puree the soup in the pot using an immersion blender, or transfer to a blender and puree in batches, then return to the pot. Stir in the cream and season with salt and pepper. Heat through before serving but do not boil. ConnectionMO.com | Connection Magazine | 41

Release pressure using the natural-release method according to manufacturer’s instructions for 10 minutes. Release remaining pressure carefully using the quick-release method according to manufacturer’s instructions, about 5 minutes more. Unlock and remove the lid.

Instant Pot® Spicy Beef Curry Stew

INGREDIENTS 2 tablespoons olive oil 2 pounds cubed beef stew meat salt and ground black pepper to taste 2 jalapeno peppers, chopped 4 cloves garlic, minced 1 tablespoon minced fresh ginger root 4 tablespoons curry powder 2 cups beef broth 1 (28 ounce) can fire-roasted diced tomatoes 1 pound Yukon Gold potatoes 3 carrots, sliced 1 large onion, sliced

DIRECTIONS 1. Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Pour in olive oil and heat until sizzling; add meat and season with salt and pepper. Cook until browned, 5 to 7 minutes per side. 2. Transfer meat to a plate, reserving juices in the pot. Add jalapenos, garlic, and ginger to the pot. Cook and stir until tender, about 2 minutes. Season with curry powder. 3. Pour 1/2 of the beef broth into the pot; scrape brown bits from the bottom of the pot using a wooden spoon. Return meat to the pot with remaining beef broth, tomatoes, potatoes, carrots, and onion. Close and lock the lid. 4. Select high pressure according to manufacturer’s instructions and set timer for 35 minutes. Allow 10 to 15 minutes for pressure to build. 42 | January 2021

Cheesy Potato Soup

INGREDIENTS 6 tablespoons unsalted butter 1½ cups chopped onions 1½ cups chopped celery 4 cups water 8 potatoes, peeled and cubed 15 slices American cheese - broken into pieces 4 tablespoons all-purpose flour 2⅓ cups milk 2 tablespoons chopped fresh parsley

DIRECTIONS 1. Melt the butter in a large pot over medium heat. Saute the onions and celery in the butter for 5 to 10 minutes, or until tender. 2. Stir in the water and potatoes, bring to a boil and then simmer until the potatoes are tender. Add the cheese and stir until melted. 3. In a separate small bowl, combine the flour and the milk and stir well until the flour is mostly dissolved. Pour this into the soup slowly, stirring constantly, until soup has thickened, about 5 minutes. Garnish with the parsley.

Instant Pot Keto Hamburger Soup

INGREDIENTS 2 tablespoons butter 2 strips thick-cut bacon, chopped ½ cup diced onion 8 ounces pork sausage 8 ounces lean ground beef 1 cup water ½ cup fire-roasted diced tomatoes 1 tablespoon Worcestershire sauce 1 teaspoon spicy brown mustard 1 cup heavy whipping cream ½ (8 ounce) package grated sharp Cheddar cheese ½ (4 ounce) package cream cheese 2 teaspoons Montreal steak seasoning (such as McCormick®) ½ teaspoon dried minced garlic ½ teaspoon dried savory

DIRECTIONS 1. Turn on a multi-functional pressure cooker (such as

Instant Pot®) and select Saute function. Add butter and cook bacon and onion for 1 to 3 minutes. Add sausage and ground beef. Cook and stir to break up meat until crumbly and browned throughout, 5 to 7 minutes more. 2. Add water, tomatoes, Worcestershire sauce, and mustard.

Add cream, Cheddar cheese, and cream cheese. Stir until cheese is melted, about 5 minutes more. Add steak seasoning, garlic, and savory; stir to combine.

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Weightloss

Amanda did walk constantly during those first seven months after surgery though.

“I was able to go hiking and really get out there and do more active things with my family,” she said. “If the scale becomes something that lets you down, I suggest storing it away for a while so you’re not focused on it.”

While Amanda does plan on maintaining her loss, she will have to put everything she has learned into practice.

“We’re human, we’re not going to be perfect 100 percent of the time,” she said. “I give myself grace and get right back on track if I eat something I know I shouldn’t. I don’t deprive myself, but I don’t binge eat as I used to.

“For me, the key was to recognize your old habits and why you had them.”

Amanda doesn’t recommend surgery for everyone.

“You really need to understand the process and be prepared for the mental struggles that come along with it,” she said. “Surgery won’t help you if you don’t change your bad habits.

“Sadly people think surgery is the easy way out or a quick fix and that it won’t require any form of change in their lifestyle — that’s just not going to help you. You have to put in the work daily to get where you want to be, it’s just simply a tool and when it’s in the right hands, it can help you.”

Brittany Bray, a resident of Pea Ridge, Ark., began her weight loss adventure on the same day, with the same surgery as Amanda.

“I have been overweight my entire life,” she said. “I have struggled with weight loss for more than 20 years. I have tried multiple diets, multiple prescriptions, tons of workouts and nothing seemed to work.”

After a medical mystery in 2018, Brittany decided that enough was enough and she wanted to take back her life, but she knew she needed help.

“I had the VSG, in Tijuana, Mexico, on February 20, 2020,” she said. “After the surgery, the way you eat and drink were the biggest changes.

“It wasn’t easy at all. I had complications, but not from the surgery — it was flawless, but I couldn’t keep food or liquids down, and I hurt so much.”

Brittany is actually still struggling with this issue, but she is seeing a specialist and is very hopeful for some good news. “I have two special-needs boys so my health has been my number one reason behind everything,” she said. “I need to make sure I am healthy so my boys can have me around for longer.”

When starting a journey like this, old habits are sometimes the hardest things to overcome.

“When I am depressed, stressed or bored, I eat and eat and eat, I mean doesn’t everyone, but I was way worse, I couldn’t stop and I just wanted to eat more,” she said. “Surgery doesn’t fix the depressed, stressed or bored feelings, but I have tried to make smarter choices by selecting protein bars, sugar-free options and all-around healthier options. I still indulge, but I now know my limits.”

For Brittany, the best part of the journey was sharing it with her best friend — her sister, Amanda.

“It made the bond we share even stronger,” she said. “We push each

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other to be better and get on to each other when we do bad. Having her by my side has made it worth it.”

The majority of the stresses have come from the complications she has had with keeping food down — and she doesn’t know why it is happening.

“One of the most memorable moments would have to be hitting 199 pounds,” Brittany said. “I haven’t been under 200 pounds in over 20 years. It was the best day ever. I cried.” Right now, Brittany is at 195 pounds.

“That is a total loss of 53 pounds,” she said. “My goal is to weigh 165 to 170 pounds.

“I plan to keep to a low carb diet, but I can’t really plan on how to maintain the weight loss until I get to my goal weight.”

While Brittany agrees that her journey has been a lifestyle change, she wants to make it clear that surgery is not an answer but rather a tool.

“You have to continue to make it work and keep at it, it just gives you an extra boost,” she said. “I believe I am on the right path, I am able to play with my boys more, go on vacations, and I am now able to walk and have fun.”

Brittany said although she and Amanda’s journey has been together, it’s been totally different.

“We have been very opened on our Instagram page about the differences,” she said. “We believe it has truly helped others by letting them know how it’s to have struggles and to know that they are not alone if they are experiencing the same things that we are.

“I would do this surgery all over, even after all the struggles and complications it has made me appreciate a lot of things that I took for granted.” n

Pastor Ray

A Ray of Light at

Tyson Foods, Monett

In 1969, Tyson Foods acquired the chicken processing plant in Monett. Since that time, Tyson Foods has maintained operations that employs 5,700 team members today. John Tyson, former chairman and founder of Tyson Foods, said, “From the beginning, our company has been built on faith, family, and hard work. That tradition, our core values, and ‘do- is known as a bi-vocational pastor ever ing what’s right’ are deeply embedded in since.” our culture.” Haught explains that his career path

Like other Tyson plants, the Monett changed when his mother became ill. location strives to follow these core val- “She ended up on hospice, and using ues. One person who helps them achieve my degree and my pastoral experience, their goals is Pastor Raymond Haught. I went to work as a Chaplain for the Hired as a chaplain, Pastor Ray has sem- hospice company that cared for my inary training including a Master of Di- mother. I worked with Crossroads vinity from Luther Rice Seminary and Hospice of Kansas City for three years a Master’s degree in Biblical Counseling before coming to Tyson.” also from Luther Rice University. The experiences Haught had work-

For the past four years, Pastor Ray ing as a physical laborer and ministerhas been on staff at Tyson using his min- ing in various areas prepared him for isterial skills to meet the team members’ his eventual job at Tyson Foods. “My needs. Before working at Tyson, Pastor mission is to provide a compassionate Ray spent 10 years in the military as a presence and spiritual care/ministry to heavy equipment operator. After being Tyson Team Members and their famdischarged, he worked in concrete con- ilies while respecting the diversity of struction and as grounds maintenance all,” he explained. foreman/heavy equipment operator at Specifically, Pastor Ray assists team the University of Central Missouri in members with life problems and situWarrensburg. ations. He said that sometimes these

His career change into ministry hap- may become a source of distraction pened in 1996. “I was mentored by a that can affect their safety on the job Southern Baptist minister who had pas- or may contribute to them missing tored for 50 plus years, and he felt I had work for various reasons, but they are the necessary qualifications to be a pas- ready to assist team members regardless tor,” Haught said. “He talked me into of how it may or may not affect the taking over the church he was pastoring company. “I provide resources to team and I was attending. I have been what members for housing, transportation, food, and utilities,” Haught said. “I assist team members dealing with grief from the loss of a loved one by attending funerals and offering counseling. I have provided counseling and referrals to team members who are struggling with addiction, depression, or other types of illnesses.”

In the community, Pastor Ray is active with the Monett Ministerial Alliance and other charitable organizations. Through these connections he can further assist Tyson team members. A current project he’s involved with is working toward providing additional childcare resources to shift workers in the area.

When driving past the large Monett facility, it’s difficult to grasp all the roles people play within those walls. Pastor Ray has been a ray of light to team members as he stands alongside them in their most difficult times and seeks resources to provide for their needs.

“I love my job,” Haught said. “I enjoy working with my fellow team members to assist them when life throws them a curveball. I also enjoy the support I receive from our management team, who recognize the value of having a chaplain on staff.” n