Cold and flu season is here, so if you've avoided getting sick thus far,good work! Here are some easy ways that you can continue sickness prevention(or get healthy sooner if you've already caught a bug)
- Take Your Vitamins:vitamins can help fill those nutritional gaps created by stress and lack of sleep when you're sick. You don't have to spend a fortune on vitamins either. According to Consumer Reports, store brand multi-vitamins are on equal footing as their name brand equivalents.
- Change Out Your Toothbrush Regularly: bacteria can build up on your toothbrush while you're sick and decrease your immune system's effectiveness. Either get a new one after you've been sick or boil yours in some water and vinegar(without melting it!)
- Drink plenty of fluids: When you're sick, take extra effort to stay hydrated. It helps keep mucus thinner. Every time you sneeze or blow your nose,you're losing moisture. Drinking warm tea or broth helps loosen up the mucus, making it easier to cough out. Stay away from caffeinated or alcoholic drinks, which will dehydrate you.
- Disinfect household surfaces regularly: Door handles, remote controls, light switches, computer keyboards & telephones are storehouses for germs. Swiping them down with a disinfectant wipe helps eradicate germs.
- Wash your hands, Wash your hands, Wash your hands: this one thing cannot be emphasized too much.
January is National Soup Month, so I'm sharing a couple of simple & delicious soup recipes.
LOWFAT CHICKEN TORTILLA SOUP1(15oz)can refried beans
1(15oz)can whole kernel corn, undrained
1(16 oz)can black beans, drained and rinsed
1(10ozs)can rotel tomatoes, or 1/2 jar salsa
1(14ozs)can 99% fat free chicken broth
1(10ozs)can chicken breast
In a soup pot saute onions and celery, then add all remaining ingredients and bring to a boil. Lower heat and simmer for about 10 minutes. Serve with tortillas, quesadillas or topped with fat free sour cream.
BAKED POTATO SOUP
4 lg.baking potatoes
2/3c.butter or margarine
2/3c.all purpose flour
6 c.milk(or 4 c.milk and 2 c.chicken broth)
1 c.sour cream
1/4 c.sliced green onions
8-10 strips bacon,cooked&crumbled
1 c.shredded cheddar cheese
Bake potatoes at 350 for 60-70 minutes or until tender; cool completely. Peel and cube potatoes. In large saucepan, melt butter; stir in flour, salt&pepper until smooth. Gradually add milk, using a whisk. Bring to a boil; cook and stir for 2 minutes or until thick. Remove from heat; whisk in sour cream. Add potatoes and green onions. Garnish with bacon and cheese. Yield:10 servings.
This salad is delicious,whether or not you're trying to watch your weight.
1(4-serv)box sugar free orange jello
1(4-serv)box sugar free instant vanilla pudding
1(10oz)can mandarin oranges,drained
1(8oz)tub fat free frozen whipped topping,thawed
Dissolve jello in boiling water according to directions. Add cold water or ice to make 2 cups;let stand in fridge for 20 minutes. With mixer or whisk, add dry vanilla pudding and mix until smooth. Fold in oranges and whipped topping. Refrigerate.