Old Fashioned Instant-Pot Chicken Soup😷🏥🍵 recipe. How to be a healthy weight balancing energy in and energy out
Achieving or maintaining a healthy weight is all about balancing the energy we take in with all the energy we burn off (energy out).
Tips for watching the energy you take in:
Enjoy many different foods from each of the five food groups in the amounts recommended Watch your portion sizes particularly foods and beverages that are high in kilo-joules Restrict your consumption of energy-dense or large kilo-joule foods and drinks (check the kilo-joules on the menu when eating out) Should you have an energy-dense meal, select food or beverages that have fewer kilo-joules at other meals in the day.
Strategies for watching the energy you burn off:
Be active in as many ways as you can throughout the day take the stairs instead of the elevator, get off the bus a stop early and walk break up sitting time on the job
Do more action when you eat more kilo-joules.
Reaching and maintaining a healthy weight is good for your overall energy and well-being and helps prevent many diseases.
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We hope you got insight from reading it, now let’s go back to old fashioned instant-pot chicken soup😷🏥🍵 recipe. To make old fashioned instant-pot chicken soup😷🏥🍵 you only need 7 ingredients and 1 steps. Here is how you cook that.
The ingredients needed to cook Old Fashioned Instant-Pot Chicken Soup😷🏥🍵:
- Use Cut up white chicken breast meat
- Take 1 package chicken giblets, cut up
- Use 2 slices fresh ginger 2 bay leaves 2 packets Chicken Bouillon
- Prepare 2 garlic cloves
- You need 2 teaspoons Italian Seasoning
- Take 2 stalks celery, sliced 4 carrots, sliced 2 diced white onions
- Use 8 cups water 1 package egg noodles
Steps to make Old Fashioned Instant-Pot Chicken Soup😷🏥🍵:
- Cut up vegetables, and chicken. - Put in instant pot, cook down a bit with a small amount olive oil on brown/sear setting. - Add seasonings and mix. Add water. - Cook on soup/stew setting. - Vent when cycle is completed. - When vent is finished, add some egg noodles. - Cook on vegetables/steam setting. - Serve… Yum!!!
Another thank you to our reader, herewith some tips of preparing food safely.
It’s extremely important to prepare foods safely to help stop harmful bacteria from growing and spreading. You can take some actions to help protect yourself and your loved ones from the spread of harmful germs.
Wash your hands
Your hands can quickly spread bacteria around the kitchen and on food.
Before starting to prepare food After touching raw food like poultry, meat and veggies After visiting the toilet After touching the bin after touching pets
Don’t forget to dry your hands thoroughly as well, because wet palms disperse bacteria more readily. Maintain worktops clean
Before you begin preparing meals, it’s important worktops, kitchen utensils and chopping boards are clean. If they’ve been touched by raw meat, poultry, vegetables or eggs you’ll want to wash them thoroughly.
You ought to change dish cloths and tea towels regularly to prevent any bacteria growing on the substance. Independent raw food from ready-to-eat food
Raw foods such as meat, fish and veggies may contain dangerous bacteria which can spread very easily by touching:
other foods worktops chopping boards Knives
You should keep raw foods away from ready-to-eat food, like salad, fruit and bread. This is because these types of food won’t be cooked before you eat them, so any germs that get onto the food will not be murdered.
To help stop bacteria from spreading:
Don’t let raw food such as fish, poultry or vegetables touch other foods Do not prepare ready-to-eat food with a chopping board or knife which you’ve used to prepare raw meals, unless they have been washed thoroughly first Clean your hands thoroughly after touching raw meat, fish or veggies and before you touch anything else Cover raw meat or fish and store at the bottom shelf of this fridge where they can’t touch or drip onto other foods
Wash, peel or cook veggies unless these are called’ready-to-eat' on the packaging
Check the label
It’s very important to read food labels to be sure everything you are going to use has been saved properly (according to any storage directions ) and none of the food is past its’use by' date.
Food that goes off quickly usually has storage directions on the tag that state how long you can keep the food and whether it must go from the fridge.
This sort of food often has special packaging to keep it fresh for longer. But it is going to go off quickly once you’ve opened it. That is why the storage instructions also tell you how long the food will keep when the packaging has been opened. For instance, you may see’eat within two days of launching' on the label. Use by dates
You will also see’use by' dates on food that goes off fast. You shouldn’t use any food after the’use by' date even when the food looks and smells fine, because it might contain dangerous bacteria. Best before dates
When this date runs out, it does not mean that the food will probably be detrimental, but its own flavour, colour or texture might begin to deteriorate.
An exception to this can be eggs, that have a best before date of no longer than 28 days after they are laid. After this date, that the caliber of the egg will deteriorate and if any salmonella germs are present, they can multiply to high levels and could make you ill.
If your plan is on using a egg after its best before date, be sure you only use it in dishes at which it’s going to be fully cooked, so that both yolk and white are solid, such as in a cake or as a walnut.
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