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Taylor Giangrande

@taylorgiangrande

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end of 23 #dump

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°❀⋆.ೃ࿔*:･

made chicken + dumplings last night because i have been craving soup despite how hot it is :P
forgot to film once i added the dumplings bc things got crazy lol

Ingredients:
-carrot, celery, onion pre chopped mix from trader joes (or ~3-4celery stalks, 1 onion, and 3-4 carrots chopped)
-minced fresh rosemary
-minced garlic (i eyeball ~6 cloves or 1-2 Tbsp)
-4 tbsp unsalted butter
-4 tbsp flour
-32 oz chicken broth
-1 lb shredded chicken (from cooked chicken breast or rotisserie, etc.)
-4-5 pieces of biscuit dough, quarted
-salt, pepper, smoked paprika, garlic powder, white pepper, cajun seasoning OR whatever seasoning you like
-normally calls for 12 oz of evaporated milk to thicken BUTT i used about 1 cup of cottage cheese to make mine creamier

Instructions:
1. Heat the olive oil in a large saucepan over medium heat. I added ~tbsp of butter as well.
2. Add the minced rosemary and stir for 30 seconds before adding the onions, carrots, and celery.
3. Once the onions are translucent, add the garlic, salt, and pepper. Feel free to add other seasonings here to “bloom” them, I did!
Cook and stir until garlic is fragrant.
4. Add in the butter. Once melted, stir in the flour. Keep stirring until the flour turns golden brown and the mixture has thickened.
5. Next, i added my shredded chicken from trader joes here, if you are using evaporated milk, you can skip this step and go to the next.
6. IF you are using evaporated milk, you will add that here..pour in the evaporated milk and stir to combine.
Once it is thick, you can pour in the chicken broth.
Add the chicken if you have not already. Season again and cover and simmer for 10 minutes.
5. Ok this is also where i added my cottage cheese to give it a chance to melt down and become homogenized within the soup.
6. Add in the biscuit pieces. Cover and simmer for 10-20 minutes or until biscuits are fully cooked.

ta da!

pot from @beautifulbydrew
#foodie #dinner #foodlover #soupseason #easyrecipe

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Summering

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change of scenery

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happy April, fools!!!

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Big 🍎 archive

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Graduation Luncheon 🏆💙

Today, the Class of 2025 received our graduation pins, along with several awards and scholarships:

🌟Christina Waguespack
Elected by her peers, Christina received the Franciscan Student Award in Nutrition Sciences — one of the highest honors at FranU.
She also received:
• Clinical Excellence Award (highest preceptor evaluation scores)
• Academic Excellence Award (highest overall GPA)
• Dr. Kenneth Fournet, Sr. Service & Assistance Scholarship
Congratulations, Christina! 💙

🌟Danielle Lalonde
Danielle received the Outstanding Scholarly Project Award for earning the highest capstone scores from the judges.
She was also awarded the Mrs. Ethel Martin Academic Memorial Scholarship.
Congratulations, Danielle! 💙

We are so proud of our class!!! 🎓

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Capstone Presentations ✅✅

We’ve spent the entire semester building our capstone research projects, and on Monday our class of 2025 finally got to present them. Huge thanks to our program leadership and all who supported us along the way. So proud of our class!! 🤍📊

#franu #franumsns #franunutrition

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From the beginning of our rotations to the end ✨

In January, the FranU MSNS Class of 2025 officially kicked off our clinical rotations. Christina and Danielle started at Our Lady of Lourdes in Lafayette for foodservice and clinical. Michael began his clinical rotation at Our Lady of the Lake in Baton Rouge, and Taylor started in Public Health in Baton Rouge.

For our final two weeks, we each selected a site to go to for our professional staff experience. Taylor returned to OLOL Children’s, Michael went back to OLOL RMC, Christina chose St. Tammany, and Danielle wrapped up at Fresenius.

We’ve learned, grown, and gained so much this year across all of our rotation sites. A huge thank-you to every preceptor and sites who welcomed us and helped shape us into future RDs. 💛

18 days until graduation!!! 🎓

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Catchin’ up! ❣️👯‍♀️👢

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Tiger town on top ‼️❤️‍🔥

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Lucky me I’m 23!!! 💚🍀🍸

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