Meat storage

Gbex says:Yes Ellen...It's especially important to store meat safely to stop bacteria from spreading and to avoid food poisoning.

•Store raw meat and poultry in clean sealed containers on the bottom shelf of the fridge, so they can't touch or drip onto other food.
•Follow any storage instructions on the label and don't eat meat after its 'use by' date.
•When you have cooked meat and you're not going to eat it straight away, cool it as quickly as possible and then put it in the fridge or freezer. Remember to keep cooked meat separate from raw meat.

get rid of bronchitis

Gbex says: PREVENTING BRONCHITIS-As the winter season progresses, you may want to stock up on garlic, chili and hot peppers (For those of you who can stomach this).

Why? Because people who eat these items, including mustard, are less likely to develop chronic bronchitis and emphysema-even if they smoke! Spicy food irritate the nerve endings in your eyes, nose and throat.

Your nose and eyes run, helping to clear any congestion. AND, they increase production of watery secretions in the lungs, making it easier to cough away mucus and germs.

Quick broiled chicken

Ellen says: Enjoy the flavor and moistness of quick broiled chicken breasts in a matter of minutes. Be sure to leave the skin on while cooking.

Prep and Cook Time: 20 minutes

Ingredients:
2 6-oz boneless chicken breasts
2 tsp fresh lemon juice
sea salt and pepper to taste

Dressing
2 cloves garlic, chopped
3 TBS extra virgin olive oil
2 tsp fresh lemon juice
sea salt and pepper to taste
Optional: Add rosemary, sage or Dijon mustard to dressing and/or top with sautéed mushrooms


Directions:

Preheat the broiler on high and place an all stainless steel skillet (be sure the handle is also stainless steel) or cast iron pan about 6 inches from the heat for about 10 minutes to get it very hot.
While the pan is heating, rinse and pat the chicken dry and season with lemon juice, salt, and pepper.
Leaving the skin on, place the breast skin side up on the hot pan. It is not necessary to turn the breast because it is cooking on both sides at once. Depending on the size, it should be cooked in about 7 minutes. Remove the skin before serving; it is left on to keep it moist while broiling. The breast is done when it is moist, yet its liquid runs clear when pierced. The inside temperature needs to reach 165 degrees Fahrenheit (74 degrees Celcius).
Dress with garlic, lemon juice, extra virgin olive oil, salt, and pepper. Add rosemary, sage, or Dijon mustard to the dressing if desired. You can also top with sautéed mushrooms for extra flavor.
Serves 2
Healthy Cooking Tips:

Larger breasts will take longer to cook. If you use thighs for this recipe, be sure to use boneless thighs or they will take much longer to cook