Butternut Squash Soup with Chicken or a Mild Sausage recipe. How to be a healthy weight balancing energy in and energy out
Reaching or maintaining a healthy weight is all about balancing the energy we take in with the energy we burn (energy out).
Tips for watching the energy you require in:
Enjoy a variety of foods from each of the five food groups from the quantities recommended Observe your portion sizes especially foods and beverages that are high in kilo-joules Limit your intake of energy-dense or large kilo-joule foods and drinks (check the kilo-joules on the menu when exercising ) Should you have an energy-dense meal, choose meals or drinks that have fewer kilo-joules in other meals in the day.
Strategies for seeing the energy you burn:
Be active in as many ways as you can throughout the day take the stairs instead of the lift, get off the bus a stop early and walk break up sitting time at work
Do more activity when you eat more kilo-joules.
Achieving and maintaining a healthy weight is good for your general vitality and well-being and helps prevent many diseases.
Before you jump to Butternut Squash Soup with Chicken or a Mild Sausage recipe, you may want to read this short interesting healthy tips about Heart Friendly Foods You Must Eat.
You already realize that the body calls for the heart to be healthy. Give it some thought: How can the rest of your body remain healthy if your heart is in bad shape? You already know that regular exercise and a healthy lifestyle are crucial in terms of the general health of your heart. But did you know that there are a number of foods that have been proven to help you improve your heart health? Continue reading to find out which foods are beneficial for your heart.
Fish is one of the healthiest meats out there. You’re probably already aware of this because your physician has instructed you to eat some fish two times or threee times a week. This is especially true for individuals whose hearts are not in good shape. Be aware that fish is loaded with Omega 3’s which are what allows your body to process unhealthy cholesterol. Try eating fish in at least two meals every week.
There are dozens (if not more) of foods you will find that that are terrific for your body. It’s true that each of the food mentioned in this article can help your body in a variety of ways. They are especially terrific, though, for keeping your heart as healthy as it can be. Introduce these foods into your diet on a regular basis. Your heart will be so much better if you do!
We hope you got insight from reading it, now let’s go back to butternut squash soup with chicken or a mild sausage recipe. To cook butternut squash soup with chicken or a mild sausage you only need 10 ingredients and 14 steps. Here is how you do it.
The ingredients needed to prepare Butternut Squash Soup with Chicken or a Mild Sausage:
- Prepare 1 Butternut Squash
- Provide 1 Tart Apple. Granny Smith work well.
- You need 1 cup Heavy Whipping Cream.
- Take 1 tbsp Chicken Bouillon. If you have 2 cups of chicken stock, use that in place of the bouillon and water.
- Get 2 cup water
- Use 2 tbsp unsalted butter
- You need 1 pinch Sage
- You need 1 dash ground black pepper
- Use 1 lb Mild sausage (Kielbasa is pictured) or chicken, cooked
- Get 1 Salt
Instructions to make Butternut Squash Soup with Chicken or a Mild Sausage:
- Read through all directions first! This isn't a complicated recipe, but one of the steps overlaps another and will save you thirty minutes.
- Preheat your oven to 350°F.
- Cut your squash in half, long ways, and remove the seeds.
- Place in a baking dish and bake for 1 hour, or until a fork easily inserts into the meatiest part.
- Approximately 20 minutes before your squash is done, place the apple in the baking dish with the squash and bake until the skin splits. You want the meat of the apple to be tender, but not mushy, when done.
- Once the apple and squash are done baking, use a spoon to scrape the meat of the squash off the skin. I normally let my squash cool about 15 minutes before attempting this. Scrape into a large bowl. You may discard the skin.
- The skin of the apple should peel off fairly easily. I usually just pull it off. Use a paring knife to slice the remainder of the apple into the bowl with the squash. You may discard the apple peel.
- This next step will require a mixing bowl, a food processor, or a blender. I used a food processor, but the other two will work just as well. Puree the apple and squash until it has a smooth consistency. Scrape into a medium sized pot.
- Turn a medium flame on under the pot with the squash and apple mixture and gently whisk in your cream.
- Add your bouillon and water, or chicken stock, and gently whisk in.
- Add the remaining ingredients except the meat and salt. Stir
- The soup should have a thicker consistency, but not offer much resistance to a stirring spoon. If you feel your soup is too thick, a little bit of milk or water should thin it. If you feel it is too watery, rapidly boil down, whisking the entire time to prevent burning. Much of this is dependent on your personal taste and preferred texture.
- Add your meat, stirring in slowly with a spoon. Turn your flame to low.
- Allow the meat and soup to rest for a few minutes before adding salt to taste. I did not add any salt to mine as I found the Kielbasa to be salty enough.
Another thank you to our reader, herewith some tips of preparing food safely.
It’s extremely important to prepare food safely to help stop harmful germs from spreading and growing. It is possible to take some steps to help protect your own family from the spread of harmful germs.
Wash your hands
Your hands can easily spread bacteria around the kitchen and onto food. It’s important to always wash your hands thoroughly with soap and warm water:
Before starting to prepare food After touching raw foods like poultry, meat and veggies After visiting the toilet After touching the bin after touching pets
Don’t forget to dry your hands thoroughly too, because wet hands spread bacteria more easily. Maintain worktops clean
Before you start preparing food, it is important worktops, kitchen utensils and chopping boards are clean. If they have been touched by raw meat, poultry, vegetables or eggs you’ll need to wash them thoroughly.
You ought to shift dish cloths and tea towels regularly to avoid any bacteria growing on the material.
Raw foods such as meat, fish and vegetables may contain dangerous bacteria that can spread quite easily by touching:
other foods worktops chopping boards Knives
You ought to keep raw foods from ready-to-eat food, like salad, bread and fruit. That is because these kinds of food won’t be cooked before you eat them, so any germs that get onto the meals will not be killed.
To help stop bacteria from spreading:
Don’t let raw food such as meat, fish or vegetables touch other food Don’t prepare ready-to-eat food with a chopping board or knife that you have used to prepare uncooked food, unless they’ve been washed thoroughly
Buy raw fish or meat and shop on the bottom shelf of this fridge, where they can not touch or drip onto other foods
Wash, cook or peel vegetables unless these are described as’ready-to-eat' on the packaging
Examine the tag
It’s very important to read food labels to be sure everything you are likely to use was stored properly (according to some storage directions ) and none of the meals is past its’use by' date.
Food that goes off quickly usually has storage directions on the tag that state how long you may keep the food and if it must go in the fridge.
This kind of food often has special packaging to keep it fresh for more. But it is going to go off immediately once you’ve opened it. By way of example, you might see’eat in two days of launching' on the tag. Use by dates
You will also see’use by' dates on food that goes off quickly. You shouldn’t use any food after the’use by' date, even when the food looks and smells fine, since it may contain dangerous bacteria. Best before dates
When this date runs out, it does not indicate that the food will be detrimental, but its own flavour, colour or texture might begin to deteriorate.
An exception to that is eggs, that have a best before date of no more than 28 days after they are laid. Following this date that the caliber of the egg will deteriorate and if any salmonella bacteria are present, they can multiply to high levels and may make you sick.
If your plan is on using a egg after its best before date, be certain that you only use it in dishes at which it’s going to be fully cooked, so that both white and yolk are solid, such as in a cake or as a hard-boiled egg.
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