Mac n Cheese Soup

Again, I made this my own but subbing in certain things, but overall awesome recipe!

1 1/2 cups dry elbow macaroni
1/2 cup minced onion
1/4 cup celery (I used more and also added about 1/2 cup carrots)
2 tbsp unsalted butter
1/3 cup flour
1/2 cup dry white wine (didn't use this)
2 cups chicken broth (added extra)
1 tsp dry mustard (added extra)
1/8 tsp nutmeg
1/8 tsp cayenne pepper (also added black pepper)
2 cups whole milk (used skim)
4 cups shredded sharp Cheddar
1 tbsp lemon juice (didn't use)
salt to taste
1/4 cup crumbled blue cheese (didn't use)
2 tbsp minced fresh chives (didn't use)
(added hot sauce and crumbled bacon on top)

Cook macaroni in a pot of salted water; drain and set aside.
Sweat onion and celery (and carrot) in butter in a large saucepan over medium heat until soft, about 5 minutes.
Stir in flour to coat and cook 1 minute. Deglaze with wine and simmer until nearly evaporated. Stir in broth, mustard, nutmeg, and cayenne. Simmer until slightly thickened, 5 minutes, then whisk in milk and warm through. Do not let boil or base may become grainy.
Add cheddar, allowing it to melt completely. Stir in macaroni, lemon juice, and salt; remove from heat.
Combine blue cheese and chives in a small bowl. Garnish each serving with blue cheese mixture.

(Also pictured is the book I just finished reading - Michael Pollan's Food Rules" An Eater's Manual. It was really good!)

November Health Tips

• Keep a journal to record positive changes that you've made.
• March in place during your next phone conversation to get more steps in your day.
• Try a half cup serving of peas with dinner tonight. This will give you more fiber than a bowl of oatmeal.
• Looking for ways to save calories this Thanksgiving? One less bit of pecan pie can eliminate 115 calories.
• Focus on family and friends during your holiday parties rather than the food being served.
• Change up your side of fries for a salad when dining out.
• Avoid touching your eyes, nose and mouth to reduce your chance of spreading germs.
  

White Chicken Chili in Acorn Squash

This is what I made for dinner last night and it was not only healthy but delicious! When you read the recipe, you'll probably wonder why there aren't any spices and be tempted to add some - DON'T! I followed the recipe (almost) exactly and it was perfect!

1 tbsp olive oil
1 large red onion, chopped
2 cups cooked chicken breast, shredded (I boiled two breasts and chopped them)
1 can tomatoes with Mexican spices
1 can black beans, drained
1 cup frozen corn kernels
4 cups chicken broth (I used probably two at the most)
1 cup prepared salsa
1 small bunch of spinach or Swiss chard, cleaned and chopped (I omitted this)
2 tbsp chopped fresh cilantro (also omitted)
4-6 oz shredded Mexican cheese

In a large pot over medium heat, add oil and onion. Saute onion until just translucent. Add chicken, tomatoes, beans, corn, broth and salsa. Bring mixture to a boil, then reduce to a simmer. Simmer 20 minutes, then ad spinach or chard and cilantro. Sprinkle cheese over the top as a garnish.

What I added was bake an acorn squash cut in half (guts removed) with cooking spray and salt and pepper on top for around 30 minutes and serve the chili in the open squash half.

YUMMY!

Foods that boost your immune system

(from USA Weekend)

• Lemons restore the body's acid-alkali balance, maintaining natural pH levels that support healthy bacteria instead of the viruses that thrive in acidic conditions.
• Green tea and white tea are a powerful duo, stimulating and aiding your immune system in the disease-fighting process.
• Kidney beans and chickpeas contain the necessary daily protein required for a strong immune system.
• Brazil nuts are the No. 1 source for selenium, an antioxidant that helps rejuvenate our bodies and kill off germs.