Sunday, August 9nd 6:00pm - Healthy Lifestyles

Deli Turkey in Pita Pocket
Makes 2 pita pockets

1 whole whole-wheat pita pocket, cut in half
1 tablespoon low-fat or non-fat mayonnaise
4 large slices lean deli turkey meat
2 to 4 lettuce leaves, washed and dried
2 slices tomato, optional
Sea salt and black pepper as needed

Gently open pita pocket and spread both sides lightly with mayonnaise. Add in turkey, lettuce and tomato, is using. Season, if desired, with a little salt and pepper. Enjoy!

Note: Make this healthy sandwich for your kid’s school lunch! It’s a healthy alternative to usually high-fat school cafeteria food and with this healthy sandwich, you can be assured your child is getting the nutrition he or she needs.

Note for serving Adults: Not all kids like too much added flavor, but adults most often do! When serving adults, spruce up this simple, tasty sandwich by replacing the mayonnaise with a little roasted red pepper or sundried tomato aioli. If you don’t have aioli on hand (most people don’t), make your own using a sundried tomato pasta sauce combined with a tablespoon of non-fat mayonnaise and a hint of lemon zest. Or, puree a jar of drained roasted red bell peppers with 2 to 3 tablespoons of non-fat mayonnaise or non-fat sour cream with a little lemon zest, garlic clove, and fresh herb such as cilantro. It’s easy, quick, and delicious and can make all the difference to your otherwise ordinary sandwich.

Homemade Chicken Noodle Soup
Serves 8

1 whole chicken, organs removed and discarded
1 onion, chopped
1 cup celery, chopped
2 to 3 carrots, peeled and sliced
1 can low-sodium chicken broth
8 ounces dried spaghetti pasta noodles
Sea salt and black pepper to taste

Place chicken in large pot and fill with water to cover. Add in ½ the onion and chicken broth. Heat until boiling. Cook until chicken is cooked through, tender and falling off bone, about 45 minutes. Remove chicken from liquid and separate from bones. Discard bones. Strain, but reserve, the liquid. Return liquid to pot with pulled chicken, adding water if necessary to fill pot ¾ with liquid. Add the remaining onion, celery, and carrots. Bring to a boil and boil until celery and carrots are tender, about 15 minutes. Add in pasta noodles and cook until noodles are tender but al dente. Season with salt and pepper as desired. Serve.

Note: Another way to cook the chicken is to add all the onion, celery, carrots, and broth to the pot with the whole, uncooked chicken. Cook until chicken is cooked through, about 45 minutes. then, remove the chicken and de-bone, discarding bones. Return pulled chicken to pot and return to a boil. When boiling, add pasta noodles and cook until noodles are tender but al dente. Season with salt and pepper as desired. Serve.

In my opinion, leaving the onion, celery, and carrots in the whole cooking time creates a more flavorful soup.

This healthy soup is easy to make and can be made ahead of time. Freeze in 2 serving portions for easy re-heating when needed. Keep some on hand in your freezer for a quick family dinner, easy lunch, or serve as a healthy afterschool snack.

What's Cookin' welcomes Andrea Giancoli, National Spokesperson and Registered Dietician,
Consultant to the Los Angeles Unified School District Nutrition Program Left to Right:
Denice Fladeboe, Andrea Giancoli, Kelly Carter, The Bikini Chef Susan Irby.

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