Mike's Spicy Mexican Sick Day Chicken Noodle Soup recipe. The Way 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 all the energy we burn off (energy out).
Strategies for watching the energy you take in:
Enjoy many different foods from each of the five food groups from the amounts recommended Watch your portion sizes particularly foods and drinks 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, then choose meals or drinks that have fewer kilo-joules at other foods in the day.
Tips for watching the energy you burn off:
Be active in as many ways as you can through the day take the stairs rather than the lift, get off the bus a stop early and walk break up sitting period at work Exercise frequently at least 30 minutes of moderately intense activity on most occasions Do more activity when you consume more kilo-joules.
Achieving and maintaining a healthy weight is good for your general vitality and well-being and helps prevent many ailments.
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We hope you got insight from reading it, now let’s go back to mike's spicy mexican sick day chicken noodle soup recipe. To cook mike's spicy mexican sick day chicken noodle soup you only need 22 ingredients and 4 steps. Here is how you do that.
The ingredients needed to prepare Mike's Spicy Mexican Sick Day Chicken Noodle Soup:
- Get 4 (14 oz) Cans Chicken Broth
- Use 2 Heaping Cups Pre-Cooked Shreaded Chicken [packed]
- Get 1 Can (28 oz) Green Tomatoes [aka Tomatillos - smashed by hand]
- Take 2 (4 oz) Cans Diced Hatch Green Chilies
- Use 1 Can (10 oz) ROTEL Tomatoes [with green chile]
- Prepare 1/2 tsp Mexican Oregeno
- Take 1 1/2 tbsp Ground Cumin [+ 1/2 tbsp reserves before serving]
- Prepare 1 EX LG Jalapeño [minced]
- You need 1 LG White Onion [chopped]
- Use 1 Bunch Fresh Cilantro [+ reserves]
- Use 2 Stalks Celery [with leaves - chopped]
- Get 2 tbsp Fresh Garlic [minced]
- Get 2 LG Carrots [small chopped]
- Provide 1/2 Cup Green Bell Peppers [minced]
- Prepare 2 tbsp Fresh Mexican Basil
- You need to taste Fresh Ground Black Pepper & Chicken Bullion Or Salt [feel free to add extra salt to this dish. your kiddos will definitely need a little encouragement to drink more fluids while sick. but still, ALWAYS refer to your pediatrician first]
- Take 1/3 Cup Mexican Beer [optional]
- You need Lemon Wedges [optional]
- Prepare 1 tbsp Lime Juice [or to taste + reserve wedges]
- Use Avocados [garnish]
- Prepare as needed Egg Noodles
- Get as needed Baking Soda [acid reducer]
Steps to make Mike's Spicy Mexican Sick Day Chicken Noodle Soup:
- Small chop all of your vegetables and throw everything [except for anything listed as reserves, garnish or noodles] in a large pot. Boil on high for 20 minutes covered. Or, until your small chopped carrots are softened. They're your best [doneness] indicator.
- At 20 minutes, boil your egg noodles as per manufactures directions. Usually 7 minutes - in a separate pot. If not boiled in a separate pot, you'll dust up your soup with a carb clouded murky broth. Yuck! Do the same with your rice if you choose to employ it. Add 1 tsp salt and a dash of oil to your noodles and cover. Stir occasionally. Drain and add noodles to your soup. Do not rinse your noodles.
- ● Important Steps: Taste test your soup. If you feel your broth is too acidic based upon the high amounts of green/red tomatoes, jalapeños and lemon/lime juice, add a good pinch of baking soda while your soup is at a heavy boil. She'll foam up quite a bit she'll settle right down when stirred. So, no worries. Add another pinch of baking soda if you feel it's needed after a minute or so. Also, add additional 1/2 tbsp Cumin to your pot just before serving. You'll want that extra kick! Add water as needed for additional broth. Sick kids throats do appreciate their hot broth! I also add additional fresh chilled cilantro [my kids do love their cilantro!] and mix gently just prior to serving.
- Serve soup piping hot with chilled lime or lemon wedges, [both work quite well, especially on sore throats!] fresh cilantro, avocado slices, tortilla chips [if only to serve their scratchy little throats!] and fresh flour tortillas as an absorbent tummy filler. A dollop of sour cream is also a great addition if, they don't have upset tummies. Any creams will only curdle in their tiny stomachs. Enjoy!
Another thank you to our reader, herewith some tips of preparing food safely.
It is extremely important to prepare foods safely to help stop harmful bacteria from spreading and growing. You can take some actions to help protect yourself and your family from the spread of harmful bacteria. Jump to table of contents Wash your hands
Your hands can easily spread bacteria around the kitchen and on food. It’s important to always wash your hands thoroughly using soap and warm water:
Before beginning to prepare food After touching raw foods like poultry, meat and veggies After visiting the bathroom After touching the bin after touching pets
Do not forget to dry your hands thoroughly as well, because wet palms disperse bacteria more readily. Keep worktops clean
Before you start preparing food, it’s 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 completely.
You should shift dish cloths and tea towels frequently to avoid any bacteria growing on the material.
Raw foods like fish, poultry and veggies may contain harmful bacteria which can spread very easily by touching:
other foods worktops chopping boards Knives
You ought to keep raw foods from ready-to-eat meals, such as salad, fruit and bread. That is because these kinds of food will not be cooked before you eat them, so any bacteria that get on the food won’t be killed.
To help prevent bacteria from spreading:
Don’t let raw food like fish, poultry or vegetables touch other foods Do not prepare ready-to-eat food using a chopping board or knife which you’ve used to prepare uncooked meals, unless they have been washed thoroughly Wash your hands thoroughly after touching raw meat, fish or veggies and before you touch anything else Cover raw fish or meat and shop on the bottom shelf of the fridge where they can’t touch or drip onto other foods
Wash, peel or cook veggies unless these are described as’ready-to-eat' on the packaging
Examine the tag
It is important to read food labels to be sure everything you’re likely to use has been saved correctly (based on some storage directions ) and that none of the food is past its’use by' date.
Food that goes away quickly usually has storage directions on the tag that say just how long you may keep the food and if it needs to go in the refrigerator.
This kind of food often has special packaging to keep it fresh for longer. But it will go off immediately as soon as you’ve opened it. This is the reason the storage instructions also tell you how long the food will keep once the packaging has been opened. For instance, you might see’eat within two days of opening' on the tag. Use by dates
You’ll also see’use by' dates on food that goes off quickly. You should not 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 doesn’t indicate that the food will probably be detrimental, but its own flavour, texture or colour may begin to deteriorate.
An exception to this can be eggs, which have a best before date of no more than 28 days after they are laid. Following this date, that the quality of the egg will deteriorate and if any salmonella bacteria are found, they can multiply to high levels and could make you sick.
If you plan to use a egg after its best before date, make sure you only use it in dishes where it will be completely cooked, so that both yolk and white are solid, like in a cake or as a walnut.
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