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Monday 9am - 6pm Tuesday 8am - 2pm Wednesday 9am - 6pm Thursday 9am - 6pm

Tundra Chiropractic

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De Pere, WI
Tundra Chiropractic

Drs. Kallie and Cory Madison are Chiropractors at Tundra Chiropractic, LLC in De Pere, WI.

09/11/2025

Great news! 🥳

09/03/2025

Ah pesto, you make our heart so happy! And a one pot recipe, could this get any better?!
Ingredients
1 tablespoon olive oil
1 small onion, chopped
3 garlic cloves, minced
12 ounces chicken thighs or breasts, boneless, skinless, and diced
3 cups chicken broth
¼ cup heavy cream or half & half
12 ounces penne pasta
⅓ cup pesto, store-bought or homemade pesto
¼ cup parmesan cheese, more for serving
Instructions
In a large skillet, heat oil over medium-high heat. Add the onions and cook for about 3 minutes, add the garlic, and continue cooking until the onions have softened.
Add the chicken pieces to the pan and cook, for about 5 minutes, long enough to sear on all sides.
Slowly pour in the chicken broth and cream and scrape the tidbits from the chicken left at the bottom of the pan while stirring.
Bring mixture to a boil, add the pasta, and mix to combine. Reduce heat to low, cover the pan with the lid, and simmer for 12 to 15 minutes until the pasta is tender.
Open the lid, stir in the pesto until incorporated and heated through. Turn off the heat, add the parmesan cheese, stir to combine, and serve.

09/01/2025

Our office is closed today for Labor Day, we hope you all had a wonderful weekend! Remember, tomorrow starts our new hours - we'll be here 8:30-12:00 tomorrow!

08/27/2025

This one is easy peasy lemon squeezy (but please don't add lemon, just add extra cheese) 🤗

Ingredients

2 (25 oz) jars marinara sauce
40 oz frozen cheese ravioli (or beef or spinach cheese)
2 cups shredded mozzarella cheese
1/2 cup freshly grated Parmesan cheese
1/3 cup chopped fresh basil leaves, for garnish, optional

Instructions
Preheat the oven to 400 degrees F. Spray a 9×13 baking dish with cooking spray.
Spread half of a jar of marinara sauce evenly across the bottom of the prepared baking dish. Add half of the ravioli in an even layer over the sauce.
Sprinkle 1 cup of mozzarella cheese and ¼ cup of Parmesan cheese over the sauce. Top with another layer of sauce, remaining ravioli, remaining sauce, and 1 cup mozzarella and ¼ cup Parmesan cheese.
Spray a piece of aluminum foil with cooking spray. Cover the dish with aluminum foil, sprayed side down. Bake the lasagna for 30 minutes. Uncover and bake for an additional 15 minutes, or until the cheese is melted and the sauce is bubbly. Remove pan from oven let sit for 5 minutes. Garnish with basil, if desired. Serve warm.

08/25/2025

Welcome to Week 4 of Back to School Preparedness!
Let's talk about bedtime routines 🥱😴 Here's what's recommended:
🧒 Preschoolers (3–5 years old)
Goal: 7:00–7:30 PM bedtime

🛁 6:30 PM – Bath
📚 6:45 PM – Read 1–2 books
🦷 7:00 PM – Brush teeth, potty
🤗 7:15 PM – Hugs, lights out
🎵 Optional: Soft lullabies or white noise

👧 School-Age Kids (6–12 years old)
Goal: 8:00–8:30 PM bedtime (younger kids earlier)

🧘 7:15 PM – Quiet play or wind-down activity
📱 7:30 PM – Screens off
🛁 7:45 PM – Shower/bath
📖 8:00 PM – Independent or shared reading
🦷 8:15 PM – Brush teeth, use bathroom
💤 8:30 PM – Lights out

🧑‍🎓 Teens (13–18 years old)
Goal: 9:30–10:30 PM bedtime (realistically adjusted by age and activities)

📱 8:30 PM – Devices off or set to “Do Not Disturb”
🚿 9:00 PM – Shower
📓 9:15 PM – Set out clothes/backpack for tomorrow
📖 9:30 PM – Read, journal, or do a calm hobby
🦷 10:00 PM – Brush teeth
🛏️ 10:15 PM – Lights out (ideally)

Sleep will help improve memory and focus, make for a better morning routine, better moods & stronger immune systems. Good luck, parents - we're rooting for you and your kiddos!

08/20/2025

Here's a simple and delicious dinner idea - Stuffed Peppers!
Grab these ingredients and let’s get going! Keep in mind, a lot of these ingredients can be interchangeable to customize the recipe to your preference.

Large Bell Peppers – use a variety of colors to brighten up the dish.
Ground Beef – you can swap in ground turkey
Diced Onion
Garlic
Cooked Rice – works great with brown rice, wild grain, quinoa, bulgar, or any small cooked grain!
Petite Diced Tomatoes – use the Italian seasoned tomatoes for extra flavor
Tomato Sauce – add in extra sauce if you like it saucier
Shredded Zucchini – my favorite way to sneak in extra veggies! A cheese grater works great!
Italian seasoning
Mozzarella Cheese – try swapping 1/4 cup of the mozzarella with parmesan cheese for extra flavor

How To Make Them
Start by bringing a large pot of water to a boil. Cut the tops off of your peppers and pull out the seeds and membranes, creating a nice cavity inside.
Dip the peppers into the boiling water, letting them cook for just 2 minutes, then pull them out and drain on paper towels.
Meanwhile, brown the ground beef and onion in a skillet, then drain any fat.
Add in the garlic and stir until fragrant. Next, toss in the cooked rice, half of the tomato sauce (save the other half for later), diced tomatoes, shredded zucchini, Italian seasoning and salt.
Spoon the ground beef and rice mixture into each of the prepared bell peppers.
Top the stuffed peppers with the remaining tomato sauce, then cover casserole dish with foil.
How Long To Cook Stuffed Peppers?
Since we’ve already par-boiled the peppers and cooked the filling on the stove top, it really doesn’t take much longer to finish these peppers off in the oven!

Preheat the oven to 350 degrees F.
Bake for 10 minutes, then remove foil and continue baking for 15 more minutes.
Top with cheese and continue baking until cheese has melted, about 3 minutes.

08/19/2025

*ATTENTION PATIENTS* 📢
With back to school right around the corner we've had to make a few changes to our schedule. Starting Tuesday 9/2 we will be opening everyday (Mon-Thurs) at 8:30 and go till noon. Afternoon times will remain unchanged on Mon/Wed/Thurs, we'll be here 3-6. Please make special note that Tuesdays will no longer run until 2:00, we will close for the day at noon. Don't hesitate to reach out if there are any questions!

08/18/2025

Welcome to Week 3 of Back to School Preparedness: Healthy Lunch and Snack Ideas!
This can be a tad difficult at times with schools having rules about what can and cannot come in - throw in picky eaters and/or allergies and intolerances and it can be a dreadful topic. So we're going to ask for YOUR input! Let us know in the comments below what you pack for lunches and snacks that are school approved/picky eater approved and on the healthy side! 🍎🍊🍇🥒🥨🥦🧀

08/14/2025

You guys have come through STRONG this year and we SO appreciate all of you! THANK YOU! 🤩

08/13/2025

Who doesn't love a good chicken fajita? Let us know if you try this recipe!

Cut chicken and vegetables into strips. It's best to slice the chicken against the grain so that it's tender, not chewy. Place veggies on a sheet pan, with chicken slices on top.
Make fajita seasoning. Combine all seasoning ingredients together in a small bowl. Sprinkle seasoning over the chicken and a little over the vegetables. Spoon minced garlic on top of the chicken and drizzle olive oil over the entire pan.
Toss and Cook: Toss everything well and spread it into an even layer on the pan. Bake the fajitas at 425F for 15-20 minutes or until the chicken is cooked through (165 degrees if you test with a thermometer).
Serve. Squeeze fresh lime juice over the chicken and vegetables and sprinkle with cilantro. Serve with warm flour or corn tortillas. Top with salsa, sour cream, guacamole, and hot sauce.

08/11/2025

Welcome to Week 2 of Back to School Preparedness!
Our kids are cute little germ factories and back to school can shock the system - building up our immune system is crucial to keeping those germs at bay!
*Extra hand-washing is crucial, try not to touch your face!
*Fruit & Veggie snacks, skip the sugar and carbs!
*Water! Water! Water! Hydration is a must!
*Get enough sleep!
*Talk to Dr. Cory & Dr. Kallie about Vitamin D & Zinc

08/06/2025

We're starting a new series called "What's for Dinner Wednesday" because, let's face it, we could all use some new ideas! Today's dish is "Lemony Salmon Rice Bowl with Feta, Cucumber & Tomato Salad" - let us know if you try it!
Ingredients
¼ cup extra-virgin olive oil
1 teaspoon lemon zest
3 tablespoons lemon juice, plus wedges for serving
2 tablespoons finely chopped fresh chives
1 tablespoon finely chopped fresh oregano
1 teaspoon honey
1 teaspoon garlic powder
½ teaspoon onion powder
½ teaspoon ground pepper
½ teaspoon salt, divided
4 (5-ounce) skinless salmon fillets
4 medium Persian cucumbers, sliced (2 cups)
1 pint cherry tomatoes, halved (about 2 cups)
1 cup crumbled feta cheese
1 (8.8-ounce) package precooked brown rice, heated according to package instructions
Directions
Preheat oven to broil with rack in upper third position. Line a large rimmed baking sheet with foil.
Combine ¼ cup oil, 1 teaspoon lemon zest, 3 tablespoons lemon juice, 2 tablespoons chives, 1 tablespoon oregano, 1 teaspoon honey, 1 teaspoon garlic powder, ½ teaspoon onion powder, ½ teaspoon pepper and ¼ teaspoon salt; whisk well.
Pat dry 4 salmon fillets; arrange on the prepared baking sheet. Sprinkle with the remaining ¼ teaspoon salt. Spoon 3 tablespoons of the dressing over the salmon. Broil until opaque in the center and lightly browned around the edges, 6 to 8 minutes.
Combine sliced cucumbers, halved tomatoes, 1 cup feta and 3 tablespoons of the dressing in a medium bowl; toss until well coated.
Divide heated rice among 4 shallow bowls; top with the salmon and the tomato salad. Spoon any remaining dressing over the salmon. Serve with lemon wedges, if desired.

Address

1251 Scheuring Road Suite A
De Pere, WI
54115

Opening Hours

Monday	9am - 6pm
Tuesday	8am - 2pm
Wednesday	9am - 6pm
Thursday	9am - 6pm

Website

http://www.tundrachiro.com/

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