Since I have inherited the family “curse” high cholesterol levels, I try watching whatever I eat, the amount I take in, and get all the physical exercise when I can squeeze into each day. High cholesterol levels doesn’t imply you need to quit your favorite food items, it signifies be sensible with what you eat, be familiar with what is incorporated in the products you’re eating. You can still enjoy food!
I have four adult children, and only one is interested in cooking. You would think with my husbands obvious love of baking, and my love of cooking some of it would have rubbed off on all the children. But it was one son who has shown any interest in cooking. He started cooking with me when he was very small. He always wanted to know what was that, how do you do that, why do it that way. So I showed him and he has become a very good cook over the years. No…he is not a professional chef. He is a home cook who enjoys making his own variations on recipes he finds. This is one he found, and it is very good! He made it for me a couple of weeks ago the whole family loved it.
BHG
Ingredients
* Nonstick cooking spray
* 12 ounces skinless, boneless chicken breast, cut into 1/2-inch cubes
* 6 cups reduced-sodium chicken broth
* 1/2 cup sliced leek or chopped onion
* 1 tablespoon finely chopped peeled fresh ginger
* 1/4 teaspoon saffron threads, slightly crushed
* 1 9-ounce package vegetable ravioli or herb chicken tortellini
* 1/2 cup fresh baby spinach leaves or shredded fresh spinach
Directions
1. Lightly coat a large saucepan with cooking spray. Heat over medium-high heat. Cook and stir chicken in hot saucepan for 3 minutes.
This is one of my husbands favorite recipes. Not sure where he got it, but he has been making it for years and it’s not bad. I am not a big fan of the Mushroom soup, but this I can tolerate. It tastes good!
Ingredients:
One of my all time favorite soups. Just the right amount of hot! Wonderful warm up food.
Ingredients
* 2 14-ounce cans chicken broth with roasted garlic
* 1 14-1/2-ounce can Mexican-style stewed tomatoes, undrained
* 2 cups shredded cooked chicken (about 10 ounces)
* 2 cups frozen (yellow, green, and red) peppers and onion stir-fry vegetables
* 1 cup tortilla chips
* Sliced fresh jalapeno chile peppers* (optional)
Directions
1. In a 3-1/2- or 4-quart slow cooker, combine broth, undrained tomatoes, chicken, and frozen vegetables.
1/2 cup onion
3 tbsp. butter
2 cups mashed cooked pumpkin
1 tsp. salt
1 tbsp. sugar
1/4 tsp. nutmeg
1/4 tsp. ground pepper
3 cups chicken broth
1/2 cup half and half or fat free half and half.
Chop the onions and gently brown with butter in a pan. Put mashed pumpkin
with onions in pan. Add the salt, sugar, nutmeg and pepper. Slowly add chicken broth and heat thoroughly, but do not boil. To serve, pour into a tureen and add the cream. Makes 4 to 6 small servings.
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