Immune Boosting Chicken Noodle Soup
My family loves chicken noodle soup – especially on a cold, snowy day! When my kids were smaller, nothing was more comforting than a big pot of soup simmering on the stove all afternoon while the kids were building snow forts and sledding. They would troop into the house, all snowy and wet. As soon as they got inside, they would smell the soup simmering and, with a hopeful look, ask if it was ready. I would peel all the wet layers of hats, gloves, boots, and jackets off and set them down at the table. As soon as that bowl of steaming soup was in front of them, they would taste that first spoonful and grin. I still picture those rosy faces slurping up all that chicken noodle goodness! Fast forward to 2021. I was diagnosed with breast cancer and underwent an aggressive treatment plan. I battled breast cancer and won. One of my weapons of choice was food. Healthy foods helped keep up my strength during chemotherapy, helped me heal after surgery, and helped reduce inflammation after radiation. In particular, there was an amazing mineral broth recipe my friend shared that I drank on a regular basis. Made from tons of vegetables and kombu, it was nutrient dense, with tons of natural electrolytes, yet gentle on your stomach. Perfect for those days after chemo when you were nauseous but still needed to eat to keep up your strength. It worked better than Ensure, or any of the various electrolyte drinks doctors suggested.  Now, I am always finding ways to boost the health impact of my recipes. My Immune Boosting Chicken Noodle Soup does take a couple hours to prepare – I worked in some of the mineral broth ingredients – but I promise you it is totally worth it! It has all the feel good noodles, some simple additions that add great health benefits, AND tastes awesome! What are the health benefits? Chicken thighs vs. Chicken breasts Dark meat chicken contains vitamin K2 (menaquinone), a naturally occurring, fat-soluble vitamin that has antiangiogenic properties. What does that mean? A lot. Vitamin K2 helps suppress the growth of new blood vessels needed by cancerous tumors to grow and metastasize. Eating K2 rich foods can significantly reduce your chances of dying of heart disease. It also interferes with the body’s ability to make cholesterol and can prevent hardening of the arteries. Kombu Kombu is a type of thick, flat seaweed commonly used in Asian cooking. You can find it in your local Asian markets or on Amazon, dried and packaged in large strips. It has a wonderful umami flavor and is often used in Dashi broth for ramen bowls. It is a nutritional powerhouse; high in iron, calcium, and vitamins A and C. The amino acids in kombu also help your body to break down and digest food easier. Turmeric Tumeric has an active ingredient, curcumin, which has both antioxidant and anti-inflammatory properties. Rich in phytonutrients, turmeric protects the body by neutralizing free radicals and preventing cell damage. Diets rich in plant-based foods with lots of phytonutrients are associated with the prevention of conditions such as cancer and heart disease. Can you see why I like this soup so much??? How to Make Immune Boosting Chicken Noodle Soup Prepare the Stock Cut carrots, celery and onion into large chunks. These veggies are to add depth and flavor to our stock. Place the chicken thighs in a large stockpot. Add the carrots, celery, onion, bay leaf and kombu. Cover with about 10 cups of water. Turn heat to high and bring to a boil. Reduce heat and simmer for 45 minutes. As the chicken simmers, occasionally skim off the foam. Prep Veggies and chicken While the stock is simmering, peel and slice the carrots, slice the celery, and chop the onion. Once the chicken is cooked through, pull it out and let cool enough that you can shred the chicken and set aside. Scoop out the carrots, celery, onion, kombu and bay leaf from the stock. Discard. Prepare the Chicken Soup Add 3-4 more cups of water. Add the carrots, celery, onion, thyme, parsley, turmeric, black pepper, and bouillon. Bring the stock back up to a boil, then reduce heat and simmer for 30 minutes, stirring occasionally. Simmer and Serve Add the shredded chicken back in along with the pasta and chopped spinach. Simmer for an additional 6-8 minutes until pasta is cooked. Add additional salt and pepper to taste. Enjoy! Immune Boosting Chicken Noodle Soup is filled with healthy ingredients, feel good noodles, and tastes awesome! Health Benefits You might also enjoy
Easy Salsa Verde
Easy Salsa Verde is so much better than store bought! Bright, fresh, and vibrant – it is a star ingredient for so many dishes! Perfect for my Easy White Chicken Enchilada Skillet, drizzled over street tacos, used in a 7 layer dip, or just served with tortilla chips! The best part is that it is fresh, natural, and a little different each time. Sometimes the tomatillos will be a little more tart, your jalapeño may or may not be super spicy, or the freshness of your cilantro may differ. Trust the recipe and adjust the seasonings to suit your taste! Roasting vs. Raw In this recipe I suggest roasting the tomatillos and jalapeño to bring out their roasty flavor. You can make salsa verde with raw tomatillos but sometimes it can end up being really sour. You can also try different peppers – serranos would be a great addition! Please let me know if you like this recipe in the comments! I hope you love it as much as I do! How to Make Easy Salsa Verde Preheat the oven to broil and line a rimmed baking sheet with aluminum foil. Peel husks off of the tomatillos and rinse well. Halve and place cut side down on the baking sheet. Cut the stem off of the jalapeño and halve. Remove seeds and ribs if you prefer a milder salsa. Place on the baking sheet with the tomatillos. Broil for 8-10 minutes on the middle rack until the skins start to blister and turn black. Remove from the oven and cool briefly. Put tomatillos and any juices on the baking sheet, jalapeño, garlic, onion, cilantro, salt, and lime juice in a blender or food processor. Pulse several times until well blended. Refrigerate until ready to use. It will thicken as it cools. This will keep in the refrigerator for up to a week. Easy Salsa Verde is bright, fresh, and vibrant! Ready to eat in less than 20 minutes! You might also enjoy
Easy White Chicken Enchilada Skillet
Years ago, when I was a child, one of my favorite places to eat was Chi Chi’s. Do you remember that Mexican chain restaurant? They would start you out with tortilla chips and fresh salsa. Then they would bring out those huge platters steaming with refried beans, chimichangas, enchiladas, and Mexican rice. Everything was coated in luscious, melty cheese and it was delicious! Since then, my tastes have changed somewhat. I still love those big platters, but I want fresher ingredients that aren’t so salty that I’m bloated for days. I’m also realistic – I don’t always have time to spend the whole afternoon in the kitchen making dinner. I need something wholesome and flavorful to serve my family. That is how this one pot meal, White Chicken Enchilada Skillet was born! Join me as I share how to make salsa verde and the chicken skillet meal from scratch. But, if that seems like it’s too much, I’m also going to share the 30 Minute Express Dinner version that can have your meal for 6 people on the table in under a half hour! You control the ingredients and it is gluten free! Please let me know if you like the recipe in the comments! Enjoy! How to Make Easy White Chicken Enchilada Skillet Prepare the Salsa Verde Preheat Preheat the oven to broil and line a rimmed baking sheet with aluminum foil. Roast Veggies Peel husks off of the tomatillos and rinse well. Halve and place cut side down on the baking sheet. Cut the stem off of the jalapeño and halve. Remove seeds and ribs if you prefer a milder salsa. Place on the baking sheet with the tomatillos. Broil for 8-10 minutes on the middle rack until the skins start to blister and turn black. Remove from the oven and cool briefly. Blend Put tomatillos and any juices on the baking sheet, jalapeño, garlic, onion, cilantro, salt, and lime juice in a blender or food processor. Pulse several times until well blended. Cool Set aside. It will thicken as it cools. This can be made a day ahead and will keep in the refrigerator for up to a week. Prepare the Easy White Chicken Enchilada Skillet: Brown Chicken Heat 1 Tbsp. olive oil in a large, deep skillet over medium-high heat. Add the chicken and season with salt and pepper. Let brown for 2-3 minutes. Toss and let brown for an additional 2-3 minutes, then remove from the pan. Add onion and spices Lower the heat to medium. Add the onions and sauté for 3-4 minutes until translucent. Add the spices (coriander, cumin, oregano, salt, and pepper). Mix in well. Deglaze pan Deglaze the pan with the chicken stock, scraping up the brown bits. Add the salsa verde and the chicken. Bring to a boil, then reduce heat and simmer for 8-10 minutes. Add Sauté, breaking it up and cooking until no Add 1 cup shredded cheese, coconut cream, cilantro, and tortillas. Mix well. Simmer for an additional 3-4 minutes. Turn off the heat. Broil Add the remaining 1 cup of shredded cheese to the top. You can broil for 3-4 minutes to melt the cheese or cover with a lid on the stovetop until the cheese melts. GArnish Garnish with additional cilantro and serve in bowls with tortilla chips on the side. Quick Salsa Verde Skip making the salsa verde and use a good quality store bought brand. No time for chicken Substitute 4 cups of shredded rotisserie chicken and skip sautèing the chicken Dinner in 30! Dinner will be ready to go in less than 30 minutes! One pan Easy White Chicken Enchilada Skillet makes dinner time fast and easy! A family favorite! You might also enjoy
5-Minute Chocolate Pots de Crème
This EASY 5-Minute Chocolate Pots de Crème is perfect to whip up for your sweetheart! Rich, creamy, and delicious! Pots de Crème is a decadent custard-like dessert that normally requires several steps to prepare, including baking in a water bath in the oven. The result is quite lovely. However, you can achieve a very similar taste with this no-bake version! Just a few ingredients whipped up in your blender or food processor and then combined with heavy cream and chilled in the refrigerator. Perfect to make ahead, not complicated or fussy, but looks AMAZING! I hope you love this as much as I do! How to Make 5-Minute Chocolate Pots de Crème Heat the cream in a small saucepan over medium heat until hot and bubbling around the edges. While cream is warming up, place chocolate chips, salt, and espresso powder in a blender or food processor. Pulse several times to break up the chocolate chips until they are finely ground. Add the eggs and Godiva chocolate liqueur. Pulse again until well combined. Once cream is hot and bubbly, turn on the blender and slowly pour the hot cream into the chocolate mixture. Blend until smooth. Pour into 4-6 small ramekins or jars. Refrigerate for at least 2 hours until set. Serve with whipped cream and fresh berries.
Southwest BBQ Chicken Crunchwraps
My husband loves all things spicy and crunchy. So I created this spinoff of a Taco Bell Crunchwrap using juicy BBQ chicken, gooey Colby Jack cheese, and Fritos, topped with a beautiful green Roasted Poblano Crema and bright, fresh Pineapple Salsa. It’s the perfect balance of sweet, tangy, crunchy, and slightly spicy. You can make everything ahead of time so when you are ready for crunchwraps, it is only a few minutes until it is hot and crispy on your plate! Great for a casual weekend meal! How to Make Southwest BBQ Chicken Crunchwraps Prepare the Roasted Poblano Crema: Broil Set the oven to broil. Line a rimmed baking sheet with parchment paper. Slice the poblano peppers in half and remove seeds and ribs. Lay skin side up on the baking sheet. Place in the oven on the middle rack and broil for 5-6 minutes. Watch closely to prevent burning. You want the skins to blister. STeam Remove the peppers and place in a bowl covered with plastic wrap for 15 minutes to steam. The steam will loosen the skins. Peel off the skins and roughly chop up the peppers. Blend Place peppers, onion, garlic, cilantro, and Greek yogurt in a blender or food processor. Purée until fairly smooth. Add 1-2 Tbsp. of milk to thin out, if needed. Season with salt and pepper to taste. Set aside. Prepare the Pineapple Salsa: Chop and Toss Toss all of the ingredients in a medium bowl. Season with salt to taste. Set aside. Prepare the Crunchwraps: Layer Lay a burrito size flour tortilla flat. In the center, add ½ cup of shredded Colby Jack cheese. Top with ½ cup BBQ chicken and a handful of Fritos. Fold Start folding the side of the tortilla closest to you towards the center. Using both hands, fold the edges down and rotate clockwise, little by little as you continue folding. You should be able to fully fold and cover the top of the crunchwrap with about 5-6 folds. Brown Heat a nonstick skillet over medium heat. Drizzle with a little high temperature cooking oil. Carefully place the crunchwrap seam side down, pressing lightly to help seal the seams. Cook for about 2 minutes until golden brown. Carefully flip the crunchwrap and cook the other side for another 2 minutes until golden brown and crispy. Assemble Assemble and cook the remaining wraps. Cut and serve! Transfer the Southwest BBQ Chicken Crunchwraps to a cutting board. Cut in half and drizzle with the Roasted Poblano Crema and top with a few spoonfuls of Pineapple Salsa. Enjoy! Juice BBQ chicken, Colby Jack cheese and Fritos stuffed inside a crispy flour tortilla, topped with roasted poblano crema and fresh pineapple salsa! You might also enjoy
BBQ Chicken Stuffed Sweet Potatoes
BBQ Chicken Stuffed Sweet Potatoes takes two things I love and puts them together into a hearty, delicious, stuffed potato! Perfect for an easy, weeknight meal. Pulled BBQ chicken blends with delicious roasted sweet potato. Then it is topped with a mayo-free, tangy coleslaw to add a bright, fresh crunch. So satisfying!!! I love BBQ chicken and at family gatherings, there is always a big crock pot full of beautiful shredded chicken ready to be piled high on buns for everyone to enjoy. But as I get older, I want more nutritional bang for my buck. I want that BBQ chicken but I also want some beautiful veggies to go with it. BBQ Chicken Stuffed Sweet Potatoes fits PERFECTLY! You get that delicious BBQ chicken with the healthy punch of sweet potatoes and tangy cabbage slaw. It’s a WIN WIN! Worried that it isn’t a complete meal? That you will still be hungry? My husband is a big eater and he loves this dish because it is so filling but without tons of carbs. No feeling bloated the next morning. Did I mention, it is gluten free too??? The sweet potatoes are loaded with vitamins, have anti-cancer properties, and promote gut health and immune function. As a breast cancer survivor – I LOVE this! To make life easier – prep your BBQ chicken ahead of time. You can check out my Easy Crockpot BBQ Chicken! Make a big batch and use it all week for different recipes. Awesome! How to Make BBQ Chicken Stuffed Sweet Potatoes Bake Sweet Potatoes Preheat the oven to 400° F. Scrub the sweet potatoes and poke several holes in each with a fork. Place on a rimmed baking sheet lined with parchment paper. Bake sweet potatoes for one hour or until easily pierced with a fork. Tangy Cabbage Slaw Prepare the Tangy Cabbage Slaw. In a medium bowl, whisk together the apple cider vinegar, honey, salt, pepper, and garlic powder. Add the coleslaw mix and red onion. Toss the coleslaw, thoroughly mixing the dressing throughout. Set aside for at least one hour to allow flavors to combine. Warm Chicken Warm the BBQ chicken until hot. Split Sweet Potatoes Remove sweet potatoes from the oven. Let cool for about 5 minutes. Use a sharp knife and split the top of the sweet potatoes open lengthwise. Squeeze the ends gently inwards to open the sweet potatoes up and use a fork to fluff up the insides a bit. Assemble Add ½ cup of the BBQ chicken. Top with a ¼ cup of the Tangy Cabbage Slaw, drizzle with a little extra BBQ sauce, and garnish with fresh cilantro. Enjoy! Baked sweet potatoes piled high with BBQ chicken and topped with a tangy cabbage slaw! Delicious! You might also enjoy