Health Archives - Page 7 of 8 -

Quick Healthy Soup Recipe for the Holidays

Posted on November 17, 2013 by adminOctober 26, 2016

Winter arrived over night and ushered in another busy holiday season. Caring for our family and others can leave us unprepared to cope with menu changes . A warm bowl of healthy soup could be just what the doctor ordered to help get us through another season.

Knowing we were stretched for time and energy, a friend stopped by this week with a huge pot of freshly made chicken noodle soup. It was so good and so simple, I asked for the recipe to share with you. Beginning with rotisserie chicken and frozen noodles, this dish is easily adapted to individual tastes and dietary needs.

Following the recipe, I will give you some great ideas for the other half of the chicken plus suggestions to add variety to the soup.

Our local store had large rotisserie chickens on sale this week so I purchased several for the freezer. Choose plump, freshly cooked chickens and use or refrigerate right away.

Basic Recipe

½ rotisserie chicken, boned and cubed

16 oz pkg. frozen noodles

1 package frozen mixed vegetables

1 can cream of chicken soup

Add water as needed for extra broth

Add onion flakes, salt, and pepper to taste

Prepare noodles according to package directions. Add additional ingredients and cook slowly until vegetables are soft.

Suggestions: top with grated cheese and oyster crackers; use canned veggies instead of frozen; use dried noodles if preferred; add garlic powder or freshly ground pepper for variety richer taste. The variations are endless with this recipe, a great staple on a cold winter’s day.

Freeze the other half of the chicken if you aren’t going to use it in a couple of days. When ready, heat and serve with a baked potato, salad, and vegetable or fruit for a wholesome meal. Slice leftover chicken for sandwiches. Heat with barbeque sauce and serve with fries for a tasty lunch. Extra broth made from boiling the bones and scraps adds more flavor and nutrition to your soups or casserole dishes.

A personal note: I have found items such as this chicken to be time-savers for me without having to turn to boxed foods or prepared meals. The meat is fresh and can be used in a variety of healthy ways. Let me hear from you; what works for you in your busy kitchen as you care for others?

Hugs,

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Mealtime Variety with Two Quick Healthy Recipes

Posted on October 9, 2013 by adminOctober 26, 2016

Crisp, cool air reminds us autumn is here. For our family we search for quick, healthy foods that offer nutrition and variety to match the changing seasons.
With little cabinet space and less time, I am always on the lookout for meals I can prepare quickly without much cleanup. I enjoy finding recipes that use foods on sale. For instance, shredded cabbage this week was ½ price. My family turns a nose up to traditional coleslaw but found this new cabbage dish quite tasty.
Apple Cabbage Salad (easy to double/triple)
Mix together ½ cup walnuts-broken in small pieces, 1 cup tart apples-chopped, and 1 cup cabbage-shredded.
To vegetables add just enough mayonnaise (or yogurt or sour cream) to moisten. Dress it up: scoop onto a cabbage or lettuce leaf, sprinkle with paprika.
Personalize the recipe by adding craisins, sunflower seeds, or pineapple tidbits. Experiment with finely chopped green onions, celery, peppers, or other veggies your family enjoys.

Here is a tasty warm casserole using shredded cabbage and apples.
Apple Stuffed Cabbage
1 medium head cabbage (about 2 pkgs. shredded)
2 cups hot water
5 tablespoons bacon crumbles
salt and pepper to taste
Mix above ingredients together and bake in lightly greased casserole dish at 375 for 20minutes.
Peel and core 3 large apples. Remove casserole from the oven, make indentations in cabbage mixture for the apples. When apples are nested in cabbage, add 1/8 cup brown sugar and 1 tablespoon vinegar to center of each apple. Dot with butter and return to oven for another 30 minutes. Will serve six.
You know already that I have another idea for this one. Instead of using the apple whole, I like to cut the apple in thick slices and arrange them on top of the cabbage. Mix the vinegar and brown sugar and sprinkle on top, dot with butter and finish baking.
NOTE: If you have space for a food processor and a little time, you can shred your own cabbage; for my schedule and space, pre-shredded works well.
Either of these dishes are easy to make; fun and nutritious. Cabbage is rich in beta-carotene, vitamin C, and fiber. Another good use for shredded cabbage is tossing it in soups and stews.

For more recipes, check out my e-zine articles under the Articles for Caregivers tab at the top of this page.

Hugs and happy, healthy eating,

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5 Ways to add Zucchini Squash for Healthy Meals

Posted on July 7, 2013 by adminOctober 26, 2016

Yes, smuggle! I know lots of women trying to cook for families that say they will not eat squash; they hate it! However, squash is packed full of vitamins and minerals and potassium and protein, and the list goes on. Before giving up on squash for your family, consider it as an additive to some of your favorite dishes.

Besides being good for us, squash is a relative inexpensive produce, especially this time of the year. Anyone who has grown zucchini squash knows it multiplies rapidly. Most of us are given bags full in the summer and, let’s face it, there is only so much zucchini bread and muffins you can make.

If you are doing your best to serve healthy nutritious meals economically, and turn down free squash from your gardening friends, maybe these few simple tips will help you. To prepare squash for most of these tips, wash thoroughly and cut in small strips lengthwise. If it’s a larger squash, you will want to remove the seeds (evidence) before cutting into strips or slices.

Saute squash in butter or olive oil and add a can or two of Italian tomatoes for a great-tasting, nutritious side dish.
Chop squash into small pieces and add to soups and stews. This is a healthy alternative to starchy potatoes and pastas in your stews.
Add tiny chunks of squash in your green lettuce and spinach salads. Zucchini blends well with your other vegetables in a fresh salad bowl.
Saute as in #1 above and add to casseroles for richer flavor. Use your favorite seasonings liberally as squash will absorb flavor readily.
Use a whole zucchini and slice thin to serve on a relish tray with dips and crackers.

I sincerely hope these ideas will get your thinker going. What dishes do you prepare already that could profit from adding a cup or two of squash chunks or sauteed squash.

Have fun and experiment as we learn together how to make quick, nutritious, and economical foods for our families. Let me hear from you.

Hugs,