From Frazzled to Fun

"It will knock out most sicknesses in three days," according to health teacher Barbara O'Neill, when she talks about her "flu bomb" recipe. 

This natural remedy, recommended by Barbara O'Neill, provides the body with the environment it needs to heal, without the negative side effects that come with pharmaceutical drugs. (It's also cost-effective!)

Each ingredient in this recipe serves a specific purpose in promoting healing within the body.

• Garlic, a "natural antibiotic" also helps with boosting the immune system. (One study cited that one clove of garlic is 6x more potent than the antibiotic Tetracycline) It's also anti-viral, anti-fungal, and anti-yeast.
• Ginger has anti-inflammaory, anti-fungal and anti-bacterial properties and is best known to help reduce nausea.
• Lemon juice is high in vitamin C, which can help boost the immune system, while honey is full of antioxidants and provides soothing relief for the throat.
• *Eucalyptus oil has been...

Ingredients:

2 lbs. boneless, skinless chicken (or boned chicken thighs can be substituted)

4 cloves garlic, peeled and crushed

2 cans of Rotel tomatoes

4 medium ribs celery, diced

2 small zucchini, diced (2 cups)

1 bell pepper, cored, seeded, and diced

24 ounce jar marinara sauce

2 jalapenos, seeded and diced

1 tsp red pepper flakes (for extra heat)

Directions:

1. Place the chicken in the slow cooker; add the garlic, tomatoes, celery, zucchini, and peppers. Pour the marinara sauce over all, and sprinkle the red pepper flakes on top (if you like it hot).

2. Set the slow cooker on low and cook for 6 to 7 hours. Before serving, shred the chicken with a fork (and remove bones if needed). Serve over rice.

This week I had the joy of eating some of the tastiest soup, made by my friend Maggie.

I just have to share it with you, because not only is it delicious, it is also easy to prepare.

See instructions below for preparing in either the Instant Pot, on the stovetop, or in a slow cooker.

Green Enchiladas Chicken Soup - makes 12 servings

2.5 lb. boneless chicken breasts or thighs (or a purchased large rotisserie chicken)

28 oz. green enchilada sauce

24 oz. chicken broth

2 c. Monterey Jack cheese

4 oz. cream cheese (at room temperature)

4 oz. green salsa (salsa verde)

1 c. half and half

salt and pepper, to taste

Instant Pot Instructions

1. Cook chicken on high pressure with 1 c. of broth for 8 minutes. Do a quick release after 10 min. Remove chicken and shred.

2. Set pot to medium saute, add remaining broth, shredded chicken, enchilada sauce, salsa and heat until warm. Add cheese and remaining ingredients. Stir until cheese is melted. Season with salt and pepper.

Stovetop...