Make Healthy Meals

Great to use up leftover chicken bones if you cook whole chickens ever. I put the bones in the freezer until I need them for broth. This is one of my more or less all day recipes, since I start by making the broth.

bones from 1 previously cooked whole chicken, leftover meat still attached
cubed boneless, skinless chicken breasts - 1-2 pounds, depending on what is left on the bones
1 medium onion, chopped
1 tsp ground ginger
3 cloves minced garlic
2 tbs flour
2 diced tomatoes
chopped potatoes
chopped carrots
frozen peas

Boil chicken bones in large stock pan with lots of water. You can use the bones from 1 or 2 chickens. Keep at a very low boil or simmer for two or more hours.

Remove bones and meat from broth. Pull meat off bones and chop meat into bite sized pieces. Return meat to broth, disposing of bones. Add uncooked chicken breasts. Add garlic, onion, ginger and other spices you may like. Cook 20 minutes at a simmer, covered.

Add tomatoes and other vegetables. Cook for 20 more minutes. Stir in flour for some slight thickening.

One option is to add small pasta or barley into the soup. Pasta can easily be overcooked so be careful about this. Play with the spices… soup is such a personal invention and very flexible.

1 bunch beets with greens
1/4 cup olive oil
2 cloves minced garlic
2 tbs chopped onion (optional)
1 tbs red wine vingegar (optional)
salt and pepper to taste

Preheat oven to 350 degrees.

Wash beets thoroughly. Do not peel. Remove the greens. Rinse the greens and remove large stems. Tear into 2-3 inch pieces.
Toss beets with 2 tbs olive oil. Place in a small baking dish. Cover and bake for 45-60 minutes, until a knife can slice the largest beet easily.

A short time before you need to serve them, heat remaining olive oil in a skillet. Add garlic and onion and cook for a minute. Add beet greens. Stir over heat until greens have wilted and are tender. Season with salt and pepper.

Serve beets with red wine vinegar, as is or with butter, salt and pepper. Serve greens as they are.

Listening to the radio I sometimes hear commercials for natural appetite suppressants. The idea behind these is that you’ll lose weight because you don’t feel like eating as much. Sounds ever so easy, doesn’t it?

Natural appetite suppressants come in the form of supplements or whole foods you include in your diet. Supplements tend to be a bit pricey, however, so for most people whole foods may be a better fit to their budget.

My personal favorite is water. Fills you up with no calories. Keeps you hydrated and is good for your skin. Many people mistake thirst for hunger, and so eat when they should be getting a drink. Read the rest of this entry »

2 large artichokes
1 lemon, quartered
3/4 cup olive oil
4 cloves minced garlic
1 tsp salt
1/2 tsp pepper

Trim tops and spikes from artichokes. Remove excess stem if necessary. Cut in half lengthwise. Squeeze one lemon wedge into a bowl of cold water and place artichokes in water.

Boil a large pot of water and add artichokes. Cook for 15 minutes. Preheat grill as they cook.

Squeeze remaining lemon wedges into a bowl and add olive oil and garlic. Season with salt and pepper.

Drain artichokes. Brush with lemon, garlic and oil mixture. Place on grill and cook for 5-10 minutes, basting and turning frequently. Cook until tips are slightly charred.

Serve with remaining dip.

Note: If you aren’t in the mood for grilling, finish cooking in the boiling water, rather than on the grill. It takes longer. Artichokes are done when hearts are soft. My husband prefers melted butter in this case to the oil, allowed to cool just a little so that it sticks better to the petals.