1 chicken - 6 meals - meal 3

cooking

Jan 30

chickenricesoup_start Chicken Rice Soup - done Today is cold in Florida - so time to make soup! Here is what went into the crockpot:Chicken Wild Rice Soup4 cups defatted chicken broth (reserved from day one)1 cup brown/wild rice mix (if you don't have the mix, use half cup of each)1/2 cup diced red pepper1 cup chopped skinless chicken (from day one)2 cups sliced fresh mushroomsseasonings to taste: black pepper, garlic/parsley mix, thyme, Italian seasoningPlace all ingredients into a crock pot and cover. Cook on high power until the rice is tender, about 2 hours. Adjust consistencey with more water or broth as needed. We like ours thick.Serve with a large tossed salad.If you don't have a crockpot, simmer on the stove, covered, until the rice is tender, about 45-60 minutes. Add more liquid as needed, stir occasionally.Note: Since it is Monday, we made salad, cut up fruit, cooked brown rice and soaked Shitake mushrooms for our stir fry tomorrow. Always make good use of kitchen time and think ahead for tomorrow! More good recipes to come!!

cooking lessonsFast Meal

Judy Doherty, MPS, PCII

Judy’s passion for cooking began with helping her grandmother make raisin oatmeal for breakfast. From there, she earned her first food service job at 15, was accepted to the world-famous Culinary Institute of America at 18 (where she graduated second in her class), and went on to the Fachschule Richemont in Switzerland, where she focused on pastry arts and baking. After a decade in food service for Hyatt Hotels, Judy launched Food and Health Communications to focus on flavor and health. She graduated with Summa Cum Laude distinction from Johnson and Wales University with a BS in Culinary Arts, holds a master’s degree in Food Business from the Culinary Institute of America, two art certificates from UC Berkeley Extension, and runs a food photography & motion studio where her love is creating fun recipes and content.

Judy received The Culinary Institute of America’s Pro Chef II certification, the American Culinary Federation Bronze Medal, Gold Medal, and ACF Chef of the Year. Her enthusiasm for eating nutritiously and deliciously leads her to constantly innovate and use the latest nutritional science and Dietary Guidelines to guide her creativity, from putting new twists on fajitas to adapting Italian brownies to include ingredients like toasted nuts and cooked honey. Judy’s publishing company, Food and Health Communications, is dedicated to her vision that everyone can make food that tastes as good as it is for you.

1 chicken - 6 meals - meal 3

1 chicken - 6 meals - meal 4

1 chicken - 6 meals - meal 2