Nichole's Potato Soup recipe. How to be a healthy weight balancing energy in and energy out
Reaching or maintaining a healthy weight is about balancing the energy we take in using the energy we burn (energy out).
Strategies for seeing the energy you require in:
Enjoy a variety of foods from each of the five food groups from the amounts recommended Watch your portion sizes especially foods and drinks that are high in kilo-joules Limit your consumption of energy-dense or high kilo-joule foods and drinks (check the kilo-joules on the menu when eating out) If you do have an energy-dense meal, choose meals or beverages that have fewer kilo-joules in other foods in the day.
Tips for seeing the energy you burn off:
Be active in as many ways as you can through the day take the stairs rather than the elevator, get off the bus a stop early and walk break up sitting period on the job Exercise frequently at least 30 minutes of moderately intense activity on most days Do more activity when you eat more kilo-joules.
Reaching and maintaining a healthy weight is good for your overall vitality and well-being and helps prevent several ailments.
Before you jump to Nichole's Potato Soup recipe, you may want to read this short interesting healthy tips about In This Post We Are Going To Be Taking A Look At The Lots Of Benefits Of Coconut Oil.
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We hope you got insight from reading it, now let’s go back to nichole's potato soup recipe. You can have nichole's potato soup using 13 ingredients and 2 steps. Here is how you achieve that.
The ingredients needed to cook Nichole's Potato Soup:
- You need 2 1/4 cup chicken stock
- Get 1 1/4 cup water
- You need 1 each chicken bouillon cube
- Get 1 small onion, chopped
- Provide 2 stick celery
- You need 5 each white potatoes
- Provide 1 tbsp parsley
- Get 3 pinch fresh thyme
- Get 1 tsp salt
- Prepare 1 tsp pepper
- Use 2 dash paprika
- Get 1 stick butter
- Get 1 pints heavy whipping cream
Instructions to make Nichole's Potato Soup:
- Combine all ingredients except for the butter and heavy cream in a crockpot; turn the crockpot on low for 5-6 hours.
- About one hour before soup is cooked, melt the butter in a medium skillet on medium low. Add the cream and constantly stir until it's a sauce. Add to soup. Let soup simmer for about 1/2 hour.
Another thank you to our reader, herewith some tips of preparing food safely.
It’s extremely important to prepare food safely to assist stop harmful bacteria from spreading and growing. It is possible to take some actions to help protect yourself and your loved ones 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.
Before beginning to prepare food After touching raw food like meat, poultry and veggies After visiting the toilet After touching the bin after touching pets
Don’t forget to wash your hands thoroughly too, because wet palms spread bacteria more easily. Keep worktops clean
Before you start preparing meals, it’s significant worktops, kitchen utensils and chopping boards are clean. If they’ve been touched by raw meat, poultry, vegetables or eggs you will want to wash them thoroughly.
You ought to change dish cloths and tea towels regularly to avoid any bacteria growing on the material. Independent raw foods from ready-to-eat food
Raw foods such as meat, fish and veggies may contain dangerous bacteria that can spread very easily by touching:
other foods worktops chopping boards Knives
You should keep raw foods from ready-to-eat meals, such as salad, bread and fruit. This is because these types of food will not be cooked before you eat them, so any germs that get on the meals will not be murdered.
To help stop bacteria from spreading:
Don’t let raw food like meat, fish or veggies touch other food Do not prepare ready-to-eat food using a chopping board or knife which you’ve used to prepare uncooked food, unless they’ve been washed completely Wash your hands thoroughly after touching raw meat, fish or veggies and before you touch anything else Buy raw fish or meat and store on the bottom shelf of this fridge where they can not touch or drip onto other foods
Wash, cook or peel veggies unless these are described as’ready-to-eat' on the packaging
Check the tag
It is very important to read food labels to be sure everything you are going to use has been stored correctly (based on any storage instructions) and that none of the food is past its’use by' date.
Food that goes off quickly usually has storage instructions on the label that say just how long you may keep the food and whether it must go from the fridge.
This sort of food frequently has particular packaging to help keep it fresh for more. But it will go off immediately once you’ve opened it. For example, you might see’eat in two days of opening' on the label. Use by dates
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
The’best before' dates marked on most foods are more about quality than security. When this date runs out, it doesn’t indicate that the food will probably be harmful, but its flavour, colour or texture may 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. Following this date that the quality of the egg will deteriorate if any salmonella bacteria are found, they can multiply to high levels and may make you ill.
If you plan to use an egg after its best before date, be sure you only use it in dishes where it will be fully cooked, so that both yolk and white are solid, such as in a cake or as a hard-boiled egg.
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