The other day a long time friend called me Rachael Ray. Very devastating. I like to think of myself as a dude that loves food, loves health and loves helping others. Still, he had good reason. Most of my time is taken up by patient care and the little time I have to write and post has almost all been taken up by recipes. They are easy and I have tons of photos of the meals that I prepare. So with this in mind I will work hard to fulfill the other part of the blog mission statement which is to post articles about more than just food. I have a couple of posts in the works about healthy lifestyle, goal setting, stress and sleep and supplements that I recommend to patients. But for now (today at least) I will continue with a recipe.
CHICKEN-VEGGIE STEW
1-bag of mixed veggies (corn, beans, carrots)
2 chix breasts
1 can of organic cream of chix soup (find some that is gluten free or use some chix broth)
Salt and Pepper to taste
Take the chix, cut it into strips and saute with some olive oil until done. While that is going take the veggies if frozen and toss them in a stew pot on med-high to start thawing them out. When the chix is done toss the can of soup on it and bring to a boil and dump in the stew pot with the veggies and stir it up. Cover for a bit on simmer (hopefully your veggies are done by now). When nice and hot add salt and pepper to taste and eat it up!
No comments:
Post a Comment