Benton County Health Department

09/29/2025

Please help strengthen rural healthcare by taking the Rural Community Health Priority Survey!
The Indiana Department of Health is gathering vital insights from rural communities to support Indiana’s application for the Rural Health Transformation Program.

Your input will help improve healthcare across rural America.

Click the survey link 🔗 below👇

https://redcap.isdh.in.gov/surveys/?s=ACEWFXJ9D88CK4DH

07/09/2025

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Let us help keep your family safe by checking your car seats as well as providing new seats if needed!

09/23/2024

Patient Care Services is currently experiencing phone and internet issues.

If you are able to leave us a message, please do so and we will return your call as soon as we are back up and running.

Thank you for your patience and understanding!

08/10/2024

Welcome to FRESH FRIDAYS!

This week’s featured recipe is a Farmers Market Breakfast Casserole.
🥘🥚🫑 🧀🥓🍅🧅

It’s Back to School time📚🚌🎒 so this recipe is a great one to have on hand to help with a quick meal during the back to school busyness!

Ingredients:
1 lb. turkey sausage
1 ½ cups diced sweet onion
1 cup mushrooms, sliced
2 cups frozen, shredded hash brown potatoes
2 cups shredded sharp cheddar cheese
1 cup bell pepper, diced
2-3 tomatoes, diced
½ cup green onions, chopped
12 eggs
1 ¾ cup milk
2 cloves garlic, minced
1 ½ tsp dried parsley
1 tsp kosher salt
1 tsp dried basil
¼ tsp black pepper

Steps:
- Cook sausage, onions, mushrooms, and garlic until sausage is cooke through and crumbled.
- Grease a 9x13 pan, layer the hasbrowns (frozen) on the bottom, then add the sausage mixture along with 1 cup of the cheese, green peppers, tomatoes, and green onions.
- In medium bowl, combine eggs, milk, parsley, salt, basil, pepper, and whisk.
- Stir in remaining cup of cheese to mixture.
- Pour the egg mixture over other ingredients in the baking pan.
- Cover and refrigerate overnight or you can bake immediately.
- Preheat your oven to 375. Bake casserole uncovered for 60-70 mins or until egg in middle is set & edges are lightly golden brown.
- Remove casserole from the oven & allow to cool for 10 mins before cutting & serving.

Tips:
- Cut your casserole up it into invidual portions for a weekly meal prep.
- Casserole portions can be put into a tortilla, busicuit, muffins, or bagel for a quick on the go option.🫓🥐🍞🥯
- Bacon, ham, chorizo, or other meat options can be used in place of turkey sausage.

08/02/2024

Welcome to FRESH FRIDAYS!

This week’s recipe is Farmer’s Market Veggie Quesadillas! 🥦🍅🧅🌽🌶️🥕🥬🍆🥑🍠🫑With the Monarch Market on Wednesdays in Fowler from 5-7pm, and the Oxford Farmer’s Market on Thursdays from 4-6:30pm, this is a perfect time to try out this recipe using all those fresh vegetables you pick up!
As always, you can easily use whatever you vegetables you may have on hand. This recipe can be used as a delicious vegan or gluten free option, and can be a great way to get those veggies added into some of your more particular eaters rotations😉

Ingredients:
½ onion, diced (1 cup)
4 garlic cloves rough chopped
4 cups choice of vegetables such as - bell pepper, zucchini, corn, mushrooms, sweet potato, broccoli, cucumber, avacado, etc.
1-2 cups greens - a great way to use up the “tops” of your veggies like beet greens, turnip greens, spinach, or kale
1 cup black beans (cooked or canned)
Spices to taste - use any of these that your family likes or you can add others
1 tsp dried oregano
1 tsp cumin
1 tsp coriander
1 tsp chili powder
Salt & Pepper
6 oz of melty cheese (or vegan cheese)- shredded mozzarella, cheddar, pepper jack, cojita, or any other cheese you prefer
tortillas (8-10 inch) ** sundried tomato tortillas taste amazing with this recipe!
2 tbsp water
¼ cup cilantro, chopped (optional)
2 tbsp olive oil, avocado oil, or coconut oil
1 tsp lime zest (optional)
You can also serve these quesadillas w/ fresh pico de gallo!


Steps:
Wash all vegetables thoroughly!
- Chop vegetables and greens (smaller pieces means even quicker cooking time if you are in a rush)
- Preheat oven to 400 degrees
- Place parchment paper on a sheet pan.
- Heat oil in an extra-large skillet over medium-high heat. Add the onion and garlic, sauté 3-4 minutes until fragrant.
- Lower heat to medium and add the chopped veggetables and salt.
- Stir occasionally until the veggies soften and release their liquid, about 10 minutes (lower heat if needed)
- Add the oregano, cumin, coriander, chili powder and incorporate
- Add the chopped greens and black beans and a couple of tablespoons of water, stir until the greens wilt 1-2 minutes. Turn heat off. Stir in optional cilantro and lime zest.

Assemble the Quesadillas:
- Add 1 cup of veggie filling on half of the tortilla.
- Add cheese
- Fold tortilla in half w/ filling on one side. Brush the outer sides of the shell w/ oil, and place on pan.
- Repeat with the remaining tortillas.

Bake for 15 mins, flipping halfway through. Bake until tortilla is crispy & cheese is melty.

Cut each into 3-4 pcs and serve w/ the spice sour cream & pico if you’d like.

Notes:
Spicy Sour Cream is great addition to garnish
¼ cup sour cream (or yogurt)
2-3 tbsp of hot sauce
Stir together & serve

*These can be made your grill or blackstone
*Extra filling may be kept up to 4 days in the fridge
*For added protein, chicken or steak can be added to the quesadillas

Serving size: 1 quesadilla w/ 1 tbsp of spicy sour cream
Calories 474, sugar: 7.1 g, fat: 21.5 g, protein 22.1 g carbohydrates 51.1 g

07/29/2024

It’s hard to believe the beginning of the school year is right around the corner 📚📖🖍️✂️🍎🚌🏫📝
Give us a call at 📞(765)884-1343 to schedule your child’s back-to-school Immunizations! 💉🩺🩹🩷
➡️We will offer extended office hours for appointments on Monday, August 5th and August 12th

07/26/2024

07/19/2024

Welcome to FRESH FRIDAYS!

With the summer heating up, recipes that are easy and fresh are a must. This week’s recipe is Fruit Tacos! This recipe is not only easy and fresh, but can be made with any combination of fruit you enjoy or whatever fruit you may already have on hand. Making these fruit tacos can be a fun family activity or a sweet, healthier treat option for babysitters to make when caring for the kiddos!

*Practice good health habits by remembering to:
- Wash and rinse all fruits prior to eating
- Wash your hands with warm water and soap for at least 20 seconds before you begin

Prep time : 15 mins/ Cook time: up to 7 mins/ Servings: 8/ approx. cal: 180

Ingredients:
1 cup Blueberries
1 cup Raspberries
1 cup Strawberries - diced
1 cup Kiwi - peeled & diced
1 cup Pineapple - diced
1 small Peach - thinly sliced or diced
8 small Tortilla Shells
1 tbsp Melted Butter
1 tbsp Cinnamon Sugar
1 cup Whipped Cream

Instructions:
- Preheat oven to 375 degrees.
- Brush tortilla side w/ butter & then sprinkle cinnamon sugar. Using a muffin pan, place pan upside down, then place brushed and sugared tortillas in between cups to make the taco shape.
- Bake taco shells for 5-7 minutes or until golden brown & crispy.
- Let shells cool, then fill each shell with generous helping of the fresh fruits.
- Top with the Whipped Cream

ENJOY!

Additional Tips:
The ingredients for this recipe are completely customizable, so get creative!
- Try different combinations of fruits
- To sweeten up fruit that may not be quite ripe, drizzle fruit with honey
- Try using sweetened and whipped cream cheese, cottage cheese, or yogurt in place of whipped cream
- Try using different sizes of tortilla shells. Make little taco bowls using a muffin pan and folding the the brushed and sugared tortillas into the wells, baking for 5-7 minutes or make tostadas by laying the brushed and sugared tortillas flat on a cookie sheet and bake for 3-4 minutes.

🍒🍓🍇🍎🍉🍑🍊🍋🍍🍌🍏🍈🍐🥝🥭🥥🍋‍🟩🫐

07/18/2024

Patient Care Services is currently experiencing technical issues with our phones.
If you are able to leave us a message, please do so and we will return your call as soon as we can.

Thank you for your patience and understanding!

07/12/2024

Welcome to FRESH FRIDAYS!

Who loves fresh sweet corn?!? I know we do here at the Health Department! Benton County has some of the best sweet corn along with other fresh vegetables available during this time of year!
This week’s recipe is Corn Salsa. This recipe is quick and easy to make for a cookout or as a nice addition for dinner at home. Corn Salsa can be used as topping for tacos, baked potatoes, added to burritos, salads, or just scooped up with tortilla chips!

Prep time 15 mins, yields: 6
Ingredients:
*3-4 medium to large ears of Sweet Corn (15oz canned Corn may be substituted for fresh if needed)
*1 medium sized Tomato (about ½ cup)
*1/2c diced Red Onion
*1/4c finely chopped Cilantro
*1/2 Jalapeno Pepper minced (remove seeds for milder taste)
*2 tbsp of fresh Lime Juice
*1 tsp Olive Oil
*1/4 tsp Cumin
*1/4 tsp Sugar (or more to taste)
*¼ tsp Kosher Salt
*Tortilla Chips, if dipping

Steps:
1. Shuck the corn, removing silk
2. Place the salt in a large pot of water and bring to a boil. When the water is boiling, place the ears of corn in the pot. Boil covered for 5 mins, until bright yellow and cooked through. (If using very fresh sweet corn, you can rinse ears and omit boiling)
3. Cut the corn off the cob.
4. Mix all the ingredients together. Taste and add a few pinches sugar if desired to bring out the flavor (depending on ripeness of the corn). Serve immediately with chips, or wait 5 mins for flavors to meld.

-For a spicier salsa, you can add the jalapeno with seeds or use other types of peppers if desired.
-Store up to 4 days refrigerated (salsa may become juicier the longer its kept in fridge, a slotted spoon can be used to drip out to remove excess juices)