Chicken Broth

I've stopped buying chicken broth at the store (well, most of the time).  Instead, I make my own out of things I would normally throw away.  Every couple weeks, I make a chicken in my crock pot.  (easiest way to make chicken EVER.  Put a chicken in the crock pot, season with salt and pepper, and cook all day).  When we're done eating the chicken, I put all the bones and skin into the freezer.  At the same time, any time I use carrots, onions, or celery, I keep the ends and peels.  I have a ziploc bag I keep in the freezer full of veggie remnants.  When I get the chance (or run out of broth), I make chicken broth.

Get the biggest crock pot you have and fill it with the bones and skin of two chickens, fill in as many vegetable parts as will fit.  Then, fill the crock with water.  Add some salt, a few bay leaves, and some whole peppercorns.  Cook for 12 hours.  Strain the broth, and let cool.  I portion the broth out into various containers I have laying about, label them, and freeze them.  Then, whenever I need some, I defrost and use.  The hardest part about the whole process is probably the straining.  Or maybe the scrambling to defrost the broth since I always forget to take out of the freezer.

Using broth like this is great for many reasons.  First, you're using things you would normally throw away.  This is good for the environment and economical as well.  Second, the broth is free of all the crap and additives that many broths have (you can even make it low sodium by not adding salt).  Thirdly, you can reduce your exposure to BPA, which is in the lining of many cans.  And fourthly, it's super duper yummy!  And fifthly, it makes your house smell wonderful. 

You can adapt for different broths as well.  Omit the chicken bones for vegetable broth.  Switch the chicken parts for cow parts (I always get "Soup bone" when I order my quarter cow.  I don't really want to know where they come from) to get beef broth, although you may want to roast the beef bones first (it gives it a great smokey flavor).  All-in-all, pretty easy.

Breakfast today

Today's recipe is easy.  It's one of my favorite breakfasts.  There is a fair amount of leniency and ability to change as needed.  I like this breakfast because it provides you with lots of great nutrition to start your day.  Protein, fruit and whole grains.

Toast two slices of whole wheat bread.  Spread both with peanut butter and a little honey.  Slice a banana on top.  That's it!  You can substitute as you see fit.  Try an english muffin or some berries.  Try some almond butter if you have it.  Go crazy!

Vegetable Poached Eggs

Tonight's dinner is going to be Vegetable Poached Eggs, recipe adapted from here. I found that the recipe can be played with quite a bit. As long as the vegetables are plentiful enough for you to cook the eggs, you can vary them based on what you have on hand. The original recipe calls for zucchini and mushrooms, which my family won't eat. I have increased the amount of carrots and broccoli as a result. I serve with wheat English muffins on the side.

This is all part of my attempt to have Meatless Mondays, which doesn't always fall on Mondays, but does happen at least once a week. I have to be very particular in which meatless meals I can serve my husband--he doesn't do tofu.

Vegetable Poached Eggs

2 cups chopped broccoli

2 cups spinach

1 large onion, chopped

3 medium carrots, cut into julienne (matchstick) strips

¾ cup tomato sauce

¼ teaspoon pepper

8 eggs

¼ cup shredded mozzarella cheese

Spray 12-inch skillet with cooking spray; heat skillet over medium heat. Add vegetables; cook 8 to 10 minutes, stirring occasionally, until vegetables are crisp-tender.

Stir in pasta sauce and pepper. Cook, stirring constantly, until thoroughly heated.

Make 3-inch holes in vegetable mixture, using large spoon. Crack 1 egg into each hole. Cover; cook about 5 minutes or until egg whites and yolks are firm, not runny. Sprinkle with cheese. Serve immediately.

Lentil Soup

Legumes are supposed to be one of the super foods of the day. They are low in fat, high in protein and full of good things like fiber and even antioxidants. People like Jillian Michaels recommends eating a serving a day. I try to eat them at lunch, since they are very filling. I have lunch at 11:05, thanks to the schedule at school. That leaves a pretty big gap between lunch and dinner, so I'm all for eating something that leaves me full for awhile.

I'm a big fan of lentils, since they cook fairly quickly. Today's recipe is pretty flexible. You can make lentil soup on the stovetop or in a crock pot. You can also add the vegetables you like, or play with the amounts a bit.

Lentil Soup

• 2 cups Carrots
• 2 cups , Chopped
• 2 cups Onions
• 3 tbsp Extra Virgin Olive Oil
• 4 cups Homemade Vegetable Broth
• 1 lb Lentils
• 1 Bay Leaf

Directions

Chop the vegetables finely. In a dutch oven, saute the vegetables until soft. Add the broth, lentils, bay leaf (whole) and salt and pepper as desired. Bring soup to boiling. Turn heat down and simmer an hour or two. Add water if it gets too dry. Try adding other vegetables like spinach. You can also add all the ingredients to a crock pot and cook for 8 to 10 hours on low.

Lunches for the week

Today I have off (for Easter Monday, something I didn't realize existed until I got a job in a Catholic school). I used it to my advantage by cooking up a big pot of chili to use as my lunches for the rest of the week. I try to make up lunches for the week as often as I can, so I can ensure a healthy lunch for myself. I usually make soup, because it's easy and can be packed full of vegetables. If possible, I make it meatless as well, since I am trying to cut back on the meat I eat. Today's chili was Sweet Potato Black Bean Chili. I served it over quinoa, which has a lot of protein. I made up three individual sized portions, then froze some as well. I got my recipe here and have to say it was delicious! It was a little dry, so I added some water early on. I will definitely make this again.