Firefighter Eats Too

Calling all EMTs‼️

The Reading Fire Deparment wants to send you to paramedic school! Start your new career with the RFD and apply today. Deadline for all applications is April 30.

This Phoenix museum honors Arizona firefighters, tells their story. How to visit Firefighting is a tough, dangerous job, especially in Arizona where wildfires are prevalent and deadly. Here's how to learn more about their history.

Ever wonder why you see our first responders at the grocery store while on duty? Our first responders work 48-hour shifts, living together for a third of their time. This includes shopping for food, preparing, and sharing meals. They’re a family, and like any family, they need to eat!

It's important to note that our employees pool their own money every shift to share meals. But they are always ready! Often, meals get interrupted during shopping, prepping, and eating.

This crew received a call while at the store. They left with their groceries and ice cream, ran the call, and provided excellent customer service. The ice cream survived! 🚒👨‍🚒 🚑 🍦🛒

Crockpot Cheesesteak Potato Casserole
Ingredients:
2 pounds thinly sliced beef sirloin or ribeye steak
1 onion, thinly sliced
1 green bell pepper, thinly sliced
1 red bell pepper, thinly sliced
1 cup sliced mushrooms
3 cloves garlic, minced
1 teaspoon Worcestershire sauce
Salt and pepper to taste
1 (32-ounce) bag frozen diced potatoes
2 cups shredded provolone cheese
1/4 cup grated Parmesan cheese
Fresh parsley, chopped (for garnish)

Directions:
In a large skillet, cook the thinly sliced beef over medium-high heat until browned. Add the sliced onion, bell peppers, mushrooms, and minced garlic. Cook until the vegetables are tender and the beef is cooked through.
Stir in Worcestershire sauce, salt, and pepper to taste.
Grease the crockpot insert with cooking spray. Layer half of the frozen diced potatoes in the bottom of the crockpot.
Top with half of the cooked beef and vegetable mixture, followed by half of the shredded provolone cheese.
Repeat the layers with the remaining potatoes, beef and vegetable mixture, and provolone cheese.
Sprinkle grated Parmesan cheese on top.
Cover and cook on low for 6-8 hours or on high for 3-4 hours, until the potatoes are tender and the cheese is melted and bubbly.
Garnish with chopped fresh parsley before serving.
Prep Time: 20 minutes | Cooking Time: 6-8 hours (low) or 3-4 hours (high) | Total Time: 6 hours 20 minutes - 8 hours 20 minutes | Servings: 6-8 servings

Garlic Parmesan Chicken Bites

Ingredients:

1 lb boneless, skinless chicken breasts, cut into bite-sized pieces
1 cup all-purpose flour
2 large eggs, beaten
1 cup panko breadcrumbs
1/2 cup grated Parmesan cheese
1 tsp garlic powder
1 tsp paprika
1/2 tsp salt
1/2 tsp black pepper
1/4 cup unsalted butter, melted
2 tbsp chopped fresh parsley (optional)
Directions:

Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
In a shallow dish, place the flour. In a second shallow dish, place the beaten eggs. In a third shallow dish, combine the panko breadcrumbs, Parmesan cheese, garlic powder, paprika, salt, and black pepper.
Dredge each chicken piece in the flour, shaking off any excess. Dip in the beaten eggs, then coat with the breadcrumb mixture, pressing lightly to adhere.
Place the coated chicken pieces on the prepared baking sheet. Drizzle the melted butter over the chicken bites.
Bake in the preheated oven for 15-20 minutes, or until the chicken is cooked through and the coating is golden and crispy.
If desired, sprinkle with chopped fresh parsley before serving.
Prep Time: 15 minutes | Cooking Time: 20 minutes | Total Time: 35 minutes

Kcal: 280 kcal | Servings: 4 servings