Soup/Homemade Chicken No-Noodle Soup

how to make chicken soup



    • 1 whole chicken
    • 1/4 cup white vinegar
    • 1 large yellow onion, peeled and chopped
    • 2 large carrots, washed and chopped
    • 2 celery stalks, chopped
    • 1/2 tsp whole peppercorns
    • 2 bay leaves
    • 5 cloves garlic, peeled
    • 2 tsp salt, divided
    • 1/2 cup fresh parsley, chopped
    • 2 spring onion bulbs


  1. Cut the chicken into 4 pieces, cutting first in half along one side of the spine and then cutting off the thighs. Place the pieces in a large pot and cover with cold water. Turn the heat to high.
  2. Add one carrot, one celery stalk, the onion, peppercorns, bay leaves, and garlic to the pot, along with one teaspoon of salt. Once the water boils, turn the heat to simmer and cover. Cook for 90 minutes.
  3. Remove the pieces of chicken to a cutting board and allow to cool enough to handle. Strain the liquid from the pot into a large bowl using a cheesecloth or fine mesh strainer.
  4. Place the strained stock back into the pot and add the remaining celery, carrot, and green onion. Add the remaining teaspoon of salt and bring to a boil. Turn the heat down to simmer for 12-15 minutes until the carrots are tender.
  5. While the strained broth is simmering, remove the chicken skin and shred the meat. Return the shredded meat to the pot. Remove the pot from heat and add parsley. Cover and let rest for 5 minutes before serving.

Baked Italian Style Fish

2 tbsp. extra virgin olive oil
2 tbsp. butter
1/2 lb. mushrooms, sliced (or 1 cup canned)
2 cloves garlic, finely minced
2 tbsp. sliced green onions
2 tbsp. minced fresh parsley
salt and pepper, to taste
4 trout (or other fish fillet)
4 tbsp. fine dry Italian style bread crumbs
lemon wedges
Oil or spray a shallow baking dish with olive oil non-stick spray. Add sliced mushrooms, onions, 1 tablespoon of parsley and garlic. Arrange fish in dish. Season lightly with salt and pepper; brush with olive oil and dot with a tablespoon of butter. Melt remaining butter and toss with bread crumbs. Sprinkle over fish. Bake at 375°F for 20-25 minutes, or until fish is tender, opaque and flaky and crumbs are lightly golden. Sprinkle with remaining parsley. Sprinkle with parsley, and garnish with lemon wedges.
Makes about 4 servings. Submitted by: CM

Coconut Macaroons


These macaroons are easy to prepare, with only a few ingredients. The kids will love making these and most of the mixture will be eaten before the macaroons hit the oven!

1 (20 oz.) can pineapple chunks, drained
1 (14 oz.) can sweetened condensed milk
1 (14 oz.) package flaked coconut
1/4 tsp. salt

Drain pineapple well.

Put pineapple chunks into a food processor and pulse several times for 1 second. Add remaining ingredients and process for 5-10 seconds.

Using two spoons or a cookie scoop, create 1 inch mounds of coconut on a well greased cookie sheet, about 1 inch apart. A sheet of oiled parchment paper or a silicone baking sheet will make the macaroons easier to remove.

Bake in a preheated 325°F oven until tops of macaroons are golden and toasted, about 20 minutes. Reduce heat if the macaroons are browning too quickly. Turn off oven and allow to sit for 10 minutes with door open, if needed.

Allow to cool 5 or 10 minutes before removing from baking sheet with a thin spatula. If they stick to pan, heat the pan slightly on the stove top to release them.

If edges are too browned, they may be trimmed with a kitchen scissors after they have cooled.

Store in an airtight container (best in the refrigerator).

If you would rather not make these using a food processor, use drained crushed pineapple instead. If desired, a few drops of vanilla, almond, or coconut extract (or coconut rum for the over 21 crowd!) may be added before baking.

Makes approximately 4 dozen macaroons.

Submitted by: CM

Recipe/Keto Onion Cheeseburger Bites

Keto Onion Cheeseburger Bombs

For a different twist on the foil packet meal, try these seasoned ground beef onion bombs for grilling or camping!

Servings Prep Time
8 15
Cook Time


  • 2pounds ground beef
  • 3/4cup grated Parmesan cheese
  • 2 eggs
  • 2teaspoons garlic powder
  • 2teaspoons onion powder
  •  salt & pepper to taste
  • 2-3 large onions(You’ll only be using the largest outside pieces)


  1. Mix meat with eggs, cheese, and seasonings.

  2. Cut an onion in half, from the root down. Peel apart the largest outside pieces. Two pounds of meat made 8 bombs, so in my case, I used 16 pieces of onion to place together as “bombs”.

  3. Spray foil with nonstick oil spray and place onion bombs inside foil. I wrapped two inside of each packet.

  4. Heat grill to medium-high heat and grill for about 30 minutes. You’re going to have to check for done-ness, periodically, so they don’t overcook or burn. If camping, grill over hot coals in the campfire instead!

Energy Balls/Recipe

These Paleo energy balls are kind of like the most energy packed bite of the most pure apple pie essence you have ever tasted in your life! Pure apple pie bliss.


    • ½ cup dehydrated apples
    • ½ cup dates
    • ½ cup raw almonds
    • 2 tsp. cinnamon


  1. Place all ingredients into a food processor on high for 45 seconds-60 seconds or until ingredients are almost smooth and start to form a ball.
  2. Separate mixture into 14 evenly sized balls.
  3. Sprinkle with more cinnamon.
  4. Store in an airtight container.

Peach Pops


1 refrigerated pie crust peach preserves Egg wash Sugar, for sprinkling


  1. Preheat oven to350°. Line a large baking sheet with parchment paper.
  2. On a lightly floured surface, roll out dough until it’s about 1/4” thick. Using a biscuit cutter, or a small glass, cut out circles.
  3. Gather remaining dough into a round, roll it out to the same thickness and cut out circles again. Spoon a small amount of peach preserves into the centers of half of the pie dough circles.
  4. Brush egg wash around the perimeter of the dough. Place the remaining pie dough circles directly on top of the peach-topped circles. Press down gently then use a fork to crimp the edges and seal the pie pops.
  5. Bake until the crust is golden, about 12 to 15 minutes.
Peach Pie Pops Horizontal


cabbage soup

Cabbage Weight Loss Soup


  • 2 tablespoons olive oil
  • 1 onion (large, chopped)
  • 2 carrots (sliced)
  • 1 celery stick (chopped)
  • 1 head cabbage (about 3 pounds, chopped)
  • 3 cups chicken broth (homemade)
  • 3 cups water
  • 14 ounces diced tomatoes
  • 1 green bell pepper (diced)
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon red pepper flakes
  • 2 tablespoons fresh parsley (chopped)
  • salt
  • black pepper


  1. In a large pot heat the olive oil over medium heat.
  2. Add the onion, carrots and celery and cook for 5 minutes.
  3. Add the cabbage, green pepper, diced tomatoes, chicken broth and water.
  4. Mix to combine.
  5. Bring to a boil then reduce the heat and simmer until vegetables are tender, about 30- 40 minutes.
  6. Add ground cumin, red pepper flakes and chopped parsley. Mix to combine.
  7. Season to taste with salt and black pepper.
  8. May be stored in the refrigerator for a week.