The biggest obstacle with my mom's health has been her weight. It's been the main contributor for most of the complications from her diabetes that she is now living with. And since I am her caregiver, it has become my main objective to help her with this issue.
A tip I picked up from an article from EverydayHealth.com for diabetics was to start every meal with a cup of soup. My mom is not a huge fan of soup, so she was not very excited about this. She prefers to eat salads. Now you would think that a salad is a healthy choice, but my mom eats salads with all the "fixings" and then some. (I can't even imagine the calories she's been consuming with some of those salads.) Even when I made smaller portions it left her hungry again within an hour or so of each meal. So, how could a cup of soup before each meal help my mom?
The article states: "A broth-type soup does help cut down on the amount of calories you will eat." Just as drinking water gives you a "full feeling", the soup will have somewhat the same effect.
I tried some store bought broths, but our budget and my mom's blood pressure went out of control, even with the lower sodium products. I was back at square one. That's when I remembered the homemade chicken stocks my mom made when I was a girl. OK, so I thought turn about is fair play right. If I had to eat my mom's concoctions when I was a girl why couldn't my mom eat mine now? I think a lot of us are missing out because we have chosen convenience over healthier.
So the journey of roasting a whole chicken weekly and making it last for more than one meal has lovingly become part of my life.
Here's the breakdown:
Meal #1: Roast a whole chicken. My mom and son love the white meat, so I split one chicken breast between the two of them. I'll eat the drumsticks, which are my favorite, and serve with baked or mashed potatoes topped with a tablespoon of cottage cheese. Steamed vegetables round out this meal.
Meal #2: The other chicken breast will be saved for sandwiches or a chef salad topping for lunch the next day.
Meal #3: The thighs will be put in a freezer bag and saved for another recipe to be posted later. Stay tuned.
Meal #4-6: The bones and the skin go back in the stock pot with 6-8 cups of water with celery, onion, and seasoning to make a delicious broth. I simmer this for 3-4 hours. {Note: I don't worry about cleaning the bones for every morsel of meat, but you want to get as much off as you can. Waste not, want not, or so my mother tells me.} After draining and then discarding the bones, I let the broth cool down. Then I cover it and place in the refrigerator overnight.
Next day after skimming off the fat, I'll measure out a cup at a time to put in freezer bags. I pop them in the freezer flat and then before each meal just pull one out, heat it up in the microwave, and serve it in a cup.
My mother has seen a significant weight loss, blood pressure and diabetes numbers go way down, and she has less water retention. She was also recently diagnosed with congestive heart failure, so being able to keep the sodium and water decreased is a major concern.
I'd love to know if you have any favorite recipes for chicken leftovers.
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