Tea Nguyen is a dual degree D.P.M./M.P.H. student at DMU. She was born in Utah but raised in California and left the great state to be at one of the best podiatry school in the country.

She has aspirations in international medical service trips and hopes to hit several continents during this lifetime. Traveling is also on the top of her to-do list and she often reminisces about her prior travels to Italy, France and Greece. She also enjoys eating adventures with her boyfriend Paul and is a major food-snacker. It is not uncommon to find her lapsed in a food coma in the middle of her studies.


  • http://twitter.com/dlayphoto Dave

    Here’s a great recipe for homemade pasta sauce, from Iron Chef Michael Symon:


  • Matthew

    Hi Tea,

    I don’t have a ton of time to cook, so I usually make some pretty simple, yet tasty, meals. Here is a quick stuffed chicken meal.

    1-2 chicken breasts
    1 can Campbell’s cream of chicken soup
    1 cup milk
    1-1/2 cup (when uncooked) bow tie or egg noodles
    1/2 cup shredded chedder cheese
    1 box of Stove Top (chicken flavored) stuffing
    Basil, Thyme, pepper, Taragon (if you have it)

    1. Defrost chicken in microwave and preheat oven to 350 degrees farenheit.
    2. Prepare stuffing according to box and add noodles to boiling water; cook noodles for 7-8 minutes
    3. In a medium bowel add soup concentrate, one cup milk, shredded cheese, cooked noodles and your favorite amount of spices.
    4. Cut a pocket in the thawed chicken and stuff it with the stuffing to then close the stuffed chicken breast with three toothpicks.
    5. Add noodle and sauce mix with chicken placed on top to an 8″ by 8″ glass pan and cook for 35-45 minutes or until the temperature of the chicken is 160-180 degrees farenheit. The jucies should run clear. If there is extra stuffing, you can add it on top of the chicken.
    6. Serve and enjoy!

  • Tea

    Thanks Matthew, this is a perfect recipe since I still have a bulk of cheddar cheese left-over