Can we start a new thread this autumn for SOUP RECIPES PLEASE.
HEY,south beach persons...now that I have to turn the 'heater' on, I'm automatically into the soup mode.
I have 4 chick thighs,and a whole lot of fresh from our garden leeks. Has anyone come up with a new rec. while staying within the rules of ph.one/and or two?...I'm so use to making chicken noodle soup,that I'm stumped. Thanks abunch...
Hi, Choices. Chicken thighs aren't allowed on SBD, since they are so fatty and high in calories, but you can substitute skinless chicken breasts instead. It is getting to be soup weather, isn't it? I love a good soup on a chilly day! We have some really great soup and stew recipes in our Phase 1 Soups and Stews in the recipe boards. Here is a link to it -
Well, gosh...I have 3 or 4 good frozen chicken thighs that I need to use,I bought them last summer because they were so affordable, and I'm not willing to throw away,so any ideas as to how I can use them in a healthy way? I though a chicken veggie soup would fit the bill...guess not w/sb,maybe ww will work for this meal...certainly can't waste perfectly good food.
How about baking it, then removing the skin and bones and adding the meat to your vegetable soup? That way you'd be eliminating a lot of the fat and could still enjoy it.
Last edited by cottagebythesea; 10-16-2008 at 05:56 AM.
Even better. Skin the thighs and simmer them to make your broth. Remove the meat and chill the stock to remove the fat which will have risen to the top. The Frugal Franny in me would never throw out thighs or waste perfectly good food.
(If Doctor A. crabs at you, tell him I said it was OK!)
Choices, you can use the chicken thighs--just skin them first. Then put them in something along with chicken breast meat so there's a mix, which will reduce the level of fat. You can use them in soup along with some chicken breast meat.
Cooking Light (which tried to keep fat levels to below 30% per recipe) often uses boneless, skinless chicken thigh meat in recipes. You might check there for a healthy recipe. Here's one I found: Dijon Chicken Stew with Potatoes and Kale (leave the potatoes out or sub sweet potatoes, turnips, or celeriac/celery root).
Thanks chicks...I fell asleep last night thinking of how to best do this...I def. will take all the skin off first,before cooking,then after cooking I'll debone them,and add the meat to the stock..I already have thawed my chicken stock that I had frozen from a prior chicken,...I'm making a effort to clean out my freezer,and use the foods in a healthful way. I'll be sure to let you all know how it went. And thanks too for that recipe reference,I'll be sure to check it out...Choices
As this thread comes to a close....soon...I'd like to add a few things. I made my chicken tonight,it's in the oven,soon to be lifted out and hopefully enjoyed. I layed the chicken on a bed of zucchini/carrots/and broccoli,and a can of tomato/cuts,then chicken,then put parma on top of the whole thing. I made basmati brown rice, to go along. Lots and lots left to learn,but still going for the best health care I can find for me,and my family.
I do have a interesting tidbit to add to recipes:
Last night I prepared sole fish(any additonal info.requested will be given)...I doused it in'SPICE ISLANDS CALCUTTA HEAT CURRY SEASONING...AND it was delecious!...if of course you like curry.
Thanks for the many tidbits...choices~
I generally bake or roast some type of meat for DH to put on salads - a roast, a batch of chicken breasts (bone-in with skin), a pork loin, etc.
I save the drippings in a freezer container, cool overnight in the fridge, skim off the fat. Then I put it in the freezer. During the week I add the leftovers that aren't enough for another meal, a few green beans, 1/4 cup of black beans, less than a serving of brown rice or ww pasta, broccoli. A lot of this is such small servings individually that they would either end up in the trash or snacked on when I'm full because "it's a shame to waste two bites of ---". Then on Saturday I'll put that in a large pot with a few cups of water (the drippings are very concentrated) and clean out the crisper drawer. I always chop up an onion, anything that's getting sad and tired, usually a couple stalks of celery. I end up with more than two servings of soup and usually have enough leftovers to freeze for a future single serving. And my crisper drawer and fridge are nice and clean for the week's shopping. Depending on what kind of soup you like, it would be easy to add tomato sauce, V8, milk, etc. OK this sounds like I make it every week. I don't cause I don't want soup every week - it's often too hot to think about soup. One nice thing about it though is it's always different and there's a lot of variety within each bowl.
Can we start a new thread this autumn for SOUP RECIPES PLEASE.
You can use them in soup along with some chicken breast meat. 
Choices
