The Sniffles...Pass The Puffs Please!

What are you doin' New Years.....New Years Eve?

 

In case you don't have any of these wonderful gals on hand.....

 

 

Use the power of healthful protein. One of protein's many jobs is pumping up your ability to make disease-busting antibodies. Just steer clear of fatty red meats and full-fat dairy foods (they promote heart-hazardous inflammation). Pick up healthy-fat, high-protein foods, such as nonfat dairy, skinless white-meat chicken, ground turkey breast,fish, nuts, and beans.

Load up on colorful eats. Oranges, strawberries, bell peppers, broccoli, tomatoes, kiwifruit . . . all are loaded with vitamin C and flavonoids, which help your body churn out protective immune cells.

Sip hot tea. People who drink 5 cups (about 3 mugs) of black tea daily produce 10 times more virus-fighting interferon than coffee drinkers.

Eat 100% whole-grain cereals. Oatmeal, shredded wheat, and other whole-grain cereals deliver three nutrients proved to enhance immunity: selenium, zinc, and beta glucan.

Spice up your chicken soup. If you catch something anyway, chicken soup shortens its duration by 50%. One theory about why (there are many): Cooked chicken releases cysteine, an amino acid that's chemically similar to acetylcysteine, a bronchitis drug. Up the soup's knockout punch to cold and flu bugs by tossing in infection-fighting garlic and hot red pepper, which contains capsaicin, a powerful decongestant

 

 

Italian Chicken Soup

1 box Ditalini Pasta (very Short Macaroni-type Pasta Noodles)

1 Tablespoon Olive Oil

1 whole Cut Up Fryer Chicken

8 cups Low Sodium Chicken Broth

1 whole Medium Onion, Diced

2 whole Green Bell Peppers, Diced

2 stalks Celery, Diced

2 whole Fresh Jalapenos, Diced

1 Tablespoon Olive Oil

1 can (28-ounce) Can Whole Tomatoes

2 cups Heavy Cream

1/3 cup Extra Virgin Olive Oil

4 Tablespoons Minced Fresh Oregano

Salt And Freshly Ground Pepper, To Taste

Parmesan Cheese Shavings

Cook pasta in a pot according to package directions, being sure not to overcook it. Drain and rinse in cold water to cool. Toss in 1 tablespoon olive oil and set aside. Place chicken in a large pot or dutch oven and cover in chicken stock. Bring to a boil, then simmer chicken, covered, for 30 minutes. Turn off heat and leave covered for 30 minutes. Remove chicken from pot and shred meat. Discard bones and set meat aside.
Dice canned tomatoes and return them to their juice. Set aside. Heat a small skillet over medium high heat. Add olive oil and oregano and turn off heat, stirring over the next minute to keep oregano from burning. Set this aside. Either pour off chicken broth into a separate container or use a new pot to saute onion, green pepper, celery, and jalapenos in 1 tablespoon olive oil over medium heat until tender and golden brown, about 10 minutes. Add chicken broth, shredded chicken, and tomatoes with their juice. Bring to a boil, then reduce to a simmer. Add cooked pasta, cream, and all the oregano and olive oil from the small skillet. Stir to combine. Turn off heat. Serve with lots of Parmesan sprinkled on the top--the more the better! Crusty Italian bread is fantastic to serve with this yummy soup!