Southern Plains Tribal Health Board

The SPTHB provides a variety of native-centric services to tribal nations, area health boards, tribal organizations, federal agencies, private foundations, as well as federal, state, and local partners.

We strive to present the tribal perspective while monitoring federal legislation, and opening opportunities to network with other state and national health care organizations to engage their support on Indian health care issues including:

  • American Indian Diversity Training Services
  • Develop and host Community Support Groups
  • Provide Advocacy and Training
    • Tribal Public Health Legislation
    • American Indian Health policy
    • Data collection and surveillance
  • Program Development and Assessment
  • Training and Technical Assistance Programs
  • Experiential Education and/or Volunteering
  • Patient Education Materials
  • Annual Public Health Conference
  • Questionnaire design and implementation
  • Internship Opportunities

Oklahoma Tribal Epidemiology Center

The mission of the Oklahoma Area Tribal Epidemiology Center (OKTEC) is to collaborate with Southern Plains American Indian tribes to provide health-related research, surveillance, training and technical assistance to improve the quality of life of American Indians and Alaskan Natives (AI/AN).

The OKTEC is one of 12 national tribal epidemiology centers across the country. A tribal TEC works with tribes (in their geographical area) in collecting tribal and community public health profiles, data evaluations, monitoring and delivery systems, as well as assisting tribes in identifying local priorities for healthcare delivery and health education.

The OKTEC serves the 43 federally recognized tribal nations in Oklahoma, Kansas, and Texas.

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Native Chef Recipes

Bison Taco Meat (4 servings)

Ingredients

  • 1 tablespoon olive oil
  • 1 lb ground bison
  • 1 teaspoons chili powder
  • 1 teaspoons ground cumin
  • ½ teaspoon paprika
  • ½ teaspoon granulated garlic
  • ¼ teaspoon black pepper
  • ¾ cup water
  • ½ teaspoon kosher salt

Directions

  • Heat a large nonstick skillet over medium-high heat. Add the bison and cook, stirring and breaking up the meat with the back of a wooden spoon, until browned, about 3 minutes.  Add the next 5 seasonings.
  • Stir seasonings into the meat; cook about 2 minutes more. Add water and simmer until most of the liquid has evaporated; about 12-15 minutes.  Season meat with salt and serve on soft taco shells along with your favorite condiments.
  • (if time allows, repeat adding and evaporating water. The meat gets more and more flavor if you repeat this step)

*Recipe provided by Jason Champagne, Native Chef LLC

Fresh Vegetable & Herb Sautee (4 servings)

Ingredients:

  • 2 tablespoons olive oil – canola oil mix
  • 1 each bell pepper (any color), ¾ – inch squares
  • ¼ red onion, medium size, ½ – inch squares
  • 2 garlic cloves, finely minced
  • 1 each zucchini, medium, cut into ¼-inch half-moon shapes
  • 1 each yellow squash, medium, cut into ¼-inch half-moon shapes
  • 1 tablespoon basil, fresh, cut into thin slices
  • ¼ teaspoon black pepper (optional)
  • Juice of ¼ orange, medium size

Directions:

  • Preheat a 10-inch or 12-inch skillet over medium heat. Heat the oil for 20 seconds, then add bell peppers.  Cook for 2 minutes stirring occasionally.
  • Add red onion and garlic; cook for an additional 1 minute stirring consistently.
  • Add the zucchini and squash. Cook for 2-3 minutes stirring occasionally.
  • Add oregano; stir, then add orange juice. Mix together well, then remove to a serving platter.

Try adding other vegetables to these dishes.  Kale, spinach, carrots, broccoli.  Try to create your own masterpiece!!

*Recipe provided by Jason Champagne, Native Chef LLC

Mediterranean Grilled Chicken (4 servings)

Ingredients:

  • 4 each chicken breasts, boneless, skinless, 5-ounces each
  • 2 tablespoons olive oil
  • 2 cloves garlic, finely chopped
  • 1 tablespoon oregano, fresh, finely chopped
  • ¼ teaspoon Kosher salt
  • 1/8 teaspoon black pepper

Directions:

  • Lay the chicken breasts flat on a plate. Brush olive oil on top.  Rub in order the garlic, then oregano.  Season with salt and pepper.  Let marinate for at least 20 minutes.
  • Pre-heat grill over medium-high heat. Grill chicken breasts on each side for about 4 minutes each (8 minutes total).  Make sure chicken reaches internal temperature of 165 degrees.  Let rest for at least 5-7 minutes prior to serving.  Enjoy!

*Recipe provided by Jason Champagne, Native Chef LLC

Wild & Brown Fiesta Lime Rice (4 servings)

Ingredients:

  • 1 cup wild rice
  • 1 cup brown rice, long grain
  • 5 ½ cups water
  • 1 cup canned black beans, rinsed, drained
  • 1 cup corn
  • 1 bell pepper, any color, medium-size, diced
  • ¼ cup chopped cilantro, fresh, finely chopped
  • ¼ teaspoon salt
  • 1 each lime, fresh, cut in half
  • 1 scallion (green onion), sliced on bias

Directions:

  • In a small pot, place wild rice at bottom. Rinse three times and drain as much as water as possible.  Add brown rice to the pot, mix together.  Add 5 ½ cups water to the pot and bring to a boil over medium-high heat (takes about 5 min).
  • Reduce heat to low, cover pot and simmer until liquid is completely absorbed and rice is just tender, about 40 minutes (do not take cover off pot entire time)
  • Turn off heat, stir rice with spatula, then let sit with cover on for 10 minutes.
  • Uncover, remove to a large bowl and add beans, corn, bell pepper, cilantro, and salt.
  • Toss together well, then add lime juice. Toss together once more, remove to a serving platter and garnish with scallions.

*Recipe provided by Jason Champagne, Native Chef LLC

Healthy Chicken Taco Meat (4 servings)

Ingredients

  • 1 ½ lb chicken breast, boneless, skinless, trimmed of fat
  • 2 tablespoons olive oil
  • 1 teaspoon cumin
  • 1 teaspoon chili powder
  • ½ teaspoon granulated garlic
  • ½ teaspoon paprika
  • ¼ teaspoon black pepper
  • ½ cup water
  • ¼ teaspoon Kosher salt

Directions

  • Place chicken at bottom of slow cooker. Drizzle with oil.  Sprinkle on tip next 5 ingredients.  Use hand to mix spices with chicken.  Add water.  Cover and cook on high for 4-5 hours, or on low for 7-8 hours
  • Just before serving, remove chicken breasts to a bowl. Add salt and ¼ cup of the juices left in crockpot to chicken; shred with two forks.  Serve with softshell tortillas, cheese, salsa, and your other favorite toppings.

Using Oven:

Follow instructions above but use a bowl instead of the crockpot.  Place chicken into a dish with a small lip on it.  If you do not have a dish with a small lip, wrap all the way around dish one time with siran wrap.  Then wrap once with tinfoil.

The idea here is to create a pressure cooker.

Directions:  Add chicken to the dish.  Follow instructions above to create pressure cooker.  Cook at 375 degrees for first hour, then lower to 325 degrees for additional 2 hours.

*Recipe provided by Jason Champagne, Native Chef LLC

Three Sisters Salsa (6 servings)

Ingredients

  • 2 cups dehydrated white corn, cooked, cooled (you can substitute canned hominy, white or yellow)
  • 1 tablespoon olive oil
  • ¼ teaspoon black pepper
  • 2 cloves garlic, fresh, finely chopped
  • 1 cup black beans, drained, rinsed, dried
  • 1 cup zucchini, small dice (about ½ of a medium-size zucchini)
  • 2 Roma tomatoes, small, seeded and diced
  • 1/4th red onion, small, finely diced
  • ¼ teaspoon cumin
  • ¼ teaspoon paprika
  • 1/4th cup cilantro, fresh, finely chopped
  • 1 tablespoon lime juice, fresh

Directions

  • Preheat an oven to 425 degrees.
  • In a bowl, mix together the corn, black pepper, and olive oil. Place on top of an oven-safe sheet pan.  Roast for 20 minutes total, stirring once at 10 minutes.  Let cool.
  • In the same bowl, combine the cooled roasted corn and the next 8 ingredients; mix well.
  • Add lime juice, toss all ingredients together. Refrigerate and let all flavors marinate for at least 20-30 minutes prior to serving.

*Recipe provided by Jason Champagne, Native Chef LLC