Who doesn’t love comfort foods? I know I do! That being said, once I started Dr. Oz’s plan, I knew once again I would have to reinvent my favorite comfort foods. I certainly wasn’t going to give them up! Fall is in the air and my comfort food recipes are here for me to share!
Jen’s Homemade Chicken Stew
2 lbs chicken breast cut into 1-in cubes
2 green peppers
3 stalks celery
2 medium carrots
1 large onion
½ tsp black pepper
1 bay leaf
1/4 cup extra-virgin olive oil
Low-sodium chicken broth (400 mgs or less.) This should be enough to cover all veggies and chicken completely once in pot.
Cook chicken in olive oil, just until lightly browned. Then drain any leftover oil from pot. Add chicken broth. Cover and simmer on low for 1-2 hours or until chicken is nice and tender.
Cut all veggies into 1 inch pieces and add them to the pot, along with all other ingredients and cover them completely with chicken broth. Cover and simmer for about 30 more minutes or until veggies are tender.
Combine ½ cup of flour and ½ cup of water until it makes a smooth paste. Bring stew back up to a boil and slowly add the flour and water paste while constantly stirring. This will thicken the stew to taste.
Jen’s Chicken and Rice Soup
1 whole baked chicken, leftover from dinner the night before. Remove any obvious fat.
Low-sodium chicken broth
5 stalks celery
2 big handfuls fresh green beans
1 large onion
1 tsp black pepper
Place chicken in pot and cover with chicken broth. Cook about 2 hours or until meat is falling right off the bones. Drain and save the liquid and return chicken broth to pot. Remove bones and add chicken back into pot, chop veggies and add to pot. Simmer until veggies are tender.
In separate pot, cook brown rice in chicken broth. I usually cook 2 cups; you can add more or less depending on how thick you want your soup. Once cooked, add rice to soup pot.
Jen’s Turkey Chili
1lb ground turkey breast
1 lb low-sodium turkey or chicken sausage
2 cans low-sodium kidney beans (do not drain)
2-3 cans low-sodium diced tomatoes (add more or less to desired consistency)
2 red peppers
2-3 cloves garlic
1-2 hot peppers (your choice)
2 cans sliced black olives
1-3 tbsp chili powder (add to your desired taste)
1/4 extra-virgin olive oil
2 tsp red pepper flake
1 small can tomato paste
1cup of red wine (optional.) This changes it up a little.
Chop and cook veggies in olive oil, just until tender. In separate pan cook up turkey breast and sausage. Combine everything in 1 pot and simmer on low for 2-3 hours or longer if desired. Add tomato paste if you’d like to thicken it a little. Remember, like I always say – Don’t tell everyone it’s healthy; just let them eat it! They won’t even know it’s healthy! Enjoy!