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 lb. each of artichokes and potatoes
1 Spanish onion, 1 oz. of butter
1 pint of milk
pepper and salt to taste.

Peel, wash, and cut into dice the artichokes, potatoes, and onion. Cook them until tender in 1 quart of water with the butter and seasoning. When the vegetables are tender rub them through a sieve. Return the liquid to the saucepan, add the milk, and boil the soup up again. Add water if the soup is too thick.

2 cups beans
2 tablespoons finely cut onion
2 tablespoons finely cut bacon
1 teaspoon salt
1/8 teaspoon pepper
2 tablespoons chopped parsley
1 teaspoon thyme
3 tablespoons flour

Soak beans in water over night. Drain and put into saucepan with six cups boiling water and boil slowly two hours or until soft; add onion and bacon which have been fried light brown; boil five minutes; add salt, pepper, parsley and thyme. Mash beans with back of spoon. Add flour which has been mixed with a little cold water; boil five minutes and serve.

1/2 dozen sticks of asparagus
1/2-pint water
1/4-pint milk
1 level dessertspoonful of corn flour
1/4 oz. of butter
pepper and salt to taste.

Boil the asparagus in the water till tender, add the seasoning, and the corn flour smoothed in the milk, boil up and serve.