Monday afternoon I simmered up a Chicken Soup stock from scratch with finely chopped carrots, onions, celery, yellow pepper, garlic, italian seasoning, pepper and lime juice, plus one potato for thickening, first braising 3 chicken breasts in the water with the stock ingredients and then shredding one breast to contribute to the stock. A couple of hours later I added more onions and red, orange and yellow bell pepper slices plus more lime juice to convert it to a base for Tortilla Lime Chicken soup. Just before serving I put the other two chicken breasts back in, sliced also, and I served it with shredded cheese and some broken up tostadas I needed to use up, in place of tortilla strips.
Had that for lunch yesterday too: a very filling, good-for-you soup. And I'm sure having my head over the steamy pot while cooking didn't hurt, either.
Last night I roasted a whole chicken with a cherry pecan stuffing, which we served with baked potatoes and steamed broccoli. The stuffing consisted of red onions sauteed in a lot of butter, to which I added thyme, pepper, paprika, and salt, a splash of white wine, and then cherries, chopped pecans, and soft pieces of bread crust. I just made enough to fill the chicken, since the main purpose was to season the chicken, not to have lots to serve with it. We also seasoned the outside of the chicken with olive oil, sea salt, pepper, and paprika.
It was quite palatable, if I do say so myself. :)
Combine that with a walk in the sunshine each day and I'm feeling much better than I was a few days ago. No doubt time and rest helped, too. But I really enjoyed dosing myself with good food as well.