Try this dish!!

5/29/10

Hello everybody,

Well it's the end of May and we are now celebrating Memorial Day. That means remembering our military loved ones and for some of us tasty BBQ.

This year you've heard me and Aurora speak about portion control, food choice, beverage consumption and just the overall awareness of what your eating when your eating. Please employ some of these techniques this weekend and come back to me healthy and happy.

 I want to share with you a island dish that my Sister Aisha sent me that reminded me of the smells and flavors of home. Try it and I think you'll like it.

Enjoy.

Island Thyme Chicken Soup

3 boneless chicken thighs* (cut into 1 inch cubes)

2 tbsp olive oil

1 cup butternut squash, cooked and pureed

3 Stalks Celery

3 Medium Carrots (cut in half length wise, then across about 1⁄4 inch thick)

1⁄2 Medium onion diced

1 clove garlic, finely diced

1 medium Idaho potato cut into 1⁄2 inch cubes

28 ounces low sodium chicken broth

2 tsp. salt (to taste)

1⁄2 tsp. ground black pepper

5 stacks fresh thyme

4 bay leaves

Heat olive oil in a 3 quart pot. Season chicken with1 tsp. salt and black pepper, then sauté in olive oil for 2-3 minutes. Remove chicken from pan and set aside, leaving oil in the pan. Saute carrots and celery for 1 - 2 minutes, add onions and garlic, sauté until onions are translucent (about 30 seconds). Next, add remaining salt, broth and potatoes, cook on medium low until carrots and potatoes are tender (about 20 minutes). Add chicken, butternut squash, thyme, bay leaves and continue to simmer for another 15 minutes.

Remove bay leaves and thyme stems before serving. Serves 4-5.
* Chicken has been trimmed and rinsed with lemon juice

Nutrition: Calories 182, Fat 3.2 grams, Carbs 18g, Fiber 2g, Protein 19g

I hope you enjoy this tasty meal!

Dr. Abu