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Extension Snapshots

What I Do and Why It Matters - Cheryl Russell

Cheryl Russell staff photo

Cheryl Russell, Expanded Nutrition Education Program Instructor 

“I provide my homemakers with ways and ideas to improve the way they eat. I teach lessons on how to prepare healthy meals, develop healthy eating habits, and physical activities for the whole family. I like to focus on how important it is to lead a healthy lifestyle. Small steps pave the way.”

Cheryl joined the Illinois Extension team in 2001 as an instructor in Peoria County. In the last few years, she has expanded her educational programs to also include Tazewell County.


  • Licensed Cosmetologist from Flamingo Beauty College
  • Certified Nursing Assistant, Heart Monitor Technologist from Methodist Hospital
  • Certified Food Safety Manager  


  • Illinois Nutrition Education Facilitating New Group Formation Award, 2004
  • Illinois Nutrition Education Team Award for Face to Face Teaching, 2004


  • Tazewell County Department of Human Services                 
  • The Hope Chest, Pekin
  • Liberty and Calvary Baptist Churches, Pekin                  
  • Rogy’s Daycare, Pekin             


         1 lb. fresh chicken breasts

         1 onion, diced (about 1 cup)

         2 cloves garlic, minced

         1 can (4 oz) chopped green chilies

         1 tablespoon cumin

         2 can (14.5 oz each) reduced sodium chicken broth

         2 can (14.5 oz each) great northern or  cannellini beans, drained and rinsed


  1. Add all ingredients to slow cooker and stir.
  2. Heat on high setting for one hour, then reduce heat to low setting for 4-5 hours
  3. Remove cooked chicken breasts from slow cooker and shred with two forks. Add shredded chicken back to slow cooker.

Nutrition Facts and more recipes online at



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