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Recipe Remedies that Deliver Cancer-Fighting Nutrients Women Need

Kale, White Bean, and Butternut Squash Soup

(Courtesy of Woman’sDay)

Ingredients:

  • 1 rotisserie chicken
  • 2 tbsp. olive oil
  • 1 large onion
  • Kosher salt
  • Pepper
  • 2 stalk celery
  • 3 clove garlic
  • 6 sprig fresh thyme
  • 2 tbsp. tomato paste
  • 1 medium Butternut Squash
  • 1 bunch kale
  • 1 can low-sodium white beans

Directions:

  1. Remove and discard the skin from the rotisserie chicken. Shred the meat into a bowl and set aside. Place the carcass and bones in a medium pot. Add 8 cups water, cover and bring to a boil. Reduce heat and simmer for 15 minutes.
  2. Meanwhile, heat the oil in a large pot over medium heat. Add the onion, season with 3/4 teaspoon salt and 1/2 teaspoon pepper and cook, covered, stirring occasionally, for 8 minutes. Add the celery, garlic, and thyme and cook, stirring occasionally, until the onion is lightly golden brown around the edges, 4 to 6 minutes. Add the tomato paste and cook, stirring, for 1 minute.
  3. Strain the chicken mixture into the vegetable mixture and discard the bones. Add the squash and bring to a boil. Reduce the heat and simmer until the squash is just tender, 5 to 7 minutes. Stir in the kale, beans, and shredded chicken. Cook, stirring, until the kale is just tender, about 3 minutes. Discard the thyme sprigs before serving.

Visit Woman’sDay for additional recipe information.

Grilled Chicken Caprese

(Courtesy of Woman’sDay)

Ingredients:

  • 1 tbsp. red wine vinegar
  • 3 tbsp. plus 2 tsp. olive oil
  • kosher salt
  • black pepper
  • 1 small shallot, finely chopped
  • 1 c. corn kernels (from 1 large ear, or frozen and thawed)
  • 1 pt. mixed-color grape or cherry tomatoes, halved
  • 4 6-oz. boneless, skinless, chicken breasts
  • 2 lb. mixed-color medium and large tomatoes, sliced
  • 1/4 c. small fresh basil leaves

Directions:

  1. Heat grill to medium-high. Clean the grill and lightly oil. In a medium bowl, whisk together the vinegar, 3 tablespoon oil and 1/2 teaspoon each salt and pepper; stir in the shallot. Add the corn and grape tomatoes and toss to combine; set aside.
  2. Rub the chicken with the remaining 2 teaspoon olive oil, season with 1/2 teaspoon salt and 1/4 teaspoon pepper, and grill until just cooked through, 4 to 6 minutes per side.
  3. Arrange the chicken, sliced tomatoes and mozzarella on a platter. Spoon the corn mixture and any juices from the bowl over the top, then sprinkle with the basil.

Visit Woman’sDay for additional recipe information.

Asian Chicken Salad Lettuce Cups

(Courtesy of Woman’sDay)

Ingredients:

  • 1 deli rotisserie chicken
  • 2 medium carrots
  • 1 can sliced water chestnuts
  • 6 scallions
  • ¼ c. plain Greek yogurt
  • ¼ c. Asian sesame salad dressing
  • 1 head Boston lettuce
  • Garnish: hot pepper flakes (optional)

Directions:

  1. Remove and discard chicken skin and pull meat off bones. Tear or cut meat into bite-size pieces. Place in a large bowl with carrots, water chestnuts and scallions.
  2. In a small bowl, whisk yogurt with salad dressing; toss with chicken mixture.
  3. Spoon into lettuce leaves. Sprinkle with hot pepper flakes, if using.

Visit Woman’sDay for additional recipe information.

MedicAlert Team Member