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The best 15 Foods That Boost the Immune System

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15 Foods That Boost the Immune System 1. Citrus Fruit Citrus Most people turn to vitamin C after a cold. This is because it helps build up your immune system. Vitamin C is believed to increase the production of white blood cells. These are the key to fighting infection. Popular citrus fruits include: 1.grapefruit 2.oranges 3.tangerines 4.lemons 5.limes 6.clementines your body does not produce or store it, so you need daily vitamin C for continued health. Almost all citrus fruits are high in vitamin C, with such a variety to choose from, it is easy to squeeze this vitamin into any meal. 2. Red Bell Peppers Capsicum If you think citrus fruits have the highest vitamin C of any fruit or vegetable, think again. Ounce for ounce, the red bell peppers contain twice as much vitamin C as citrus. They are also a rich source of beta carotene. In addition to boosting your immune system, vitamin C can help maintain healthy skin. Beta carotene helps to keep your eyes and skin he
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Slow Cooker Chicken Thighs

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Slow Cooker Chicken Thighs Add caption material Nonstick cooking spray 1. 8 Boneless Skinless Chicken Thighs (2 to 2 1/2 pounds total) 2. 1/3 cup honey 3. 1/3 cup ketchup 4. 1/3 cup low sodium soy sauce 5. 1/2 teaspoon dried parsley 6. 1/4 teaspoon red chili flakes crushed 7. 6 cloves garlic, peeled and broke 8. One-inch piece of ginger, rind and minced meat 9. 2 tablespoons cornstarch, optional 10. 1 teaspoon sesame seeds 11. Chopped crust and cooked white rice to serve Direction: 1. Special equipment: a 6-quart-cooker 2. Pour into a 6-quart slow cooker with cooking spray, add chicken thighs. In a glass measuring cup, combine honey, ketchup, soy sauce, parsley, pepper flakes, garlic and ginger together and pour over the chicken. Cover and cook for 5 to 6 hours, until the chicken is cooked through, reduced. Turn off the heat, serve and rest for about 10 minutes before serving. Can be served as chicken and sauce or, for a thicker sauce, remove the chicken and,
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Air Fryer Chicken Wings

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Add caption Air Fryer Chicken Wings material: 1. Nonstick Cooking Spray, for basket 2. 2 pound chicken wings, split into joint and removed tips 3. Kosher Salt 4. 4 tablespoons unsalted butter 5. 1/2 cup hot sauce like Frank's Redhots 6. Flax or blue cheese dressing, for serving Direction: 1. Special equipment: a 3.5-quart air fryer Spray a 3.5-quart air fryer basket with cooking spray and set aside. Dry the chicken wings and sprinkle liberally with salt. Place the wings in the fryer basket so that they are not touching (fit if necessary, drums standing upright along the sides). Set the air fryer at 360 degrees F and cook for 12 minutes, then flip the wings with tongs and cook another 12 minutes. Flip the wings again, increase the heat to 390 degrees F and cook until the outer is crispy, about 6 minutes more. 2. Meanwhile, heat the butter in a microwave-safe bowl in the microwave until melted, about 1 minute. Whisk in hot sauce. 3. In a large bowl coat the
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White Chicken Chili

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White Chicken Chili material 2 (14.5-ounce) cans of white beans 1 tbsp canola oil 1 medium jalapeno pepper, minced 2 medium poblano peppers, chopped 1 large onion, sliced 4 garlic cloves, minced Kosher salt and freshly ground black pepper 1 tbsp ground cumin seeds 1 1/2 teaspoon ground coriander 1 teaspoon Echo Chilli Powder 4 cups low sodium chicken broth 2 lemon, juicy, and lime wedges for serving 1 rotisserie chicken, skin removed and meat sliced 1/4 cup chopped Sitaphal leaves Sour cream, for topping Tortilla chips, roughly crushed, for topping White Chicken Chili guidelines 1. Rinse and rinse canned white beans. In a medium bowl, mash half of the beans with potato mash until chunky. Keep the beans safe until needed. 2. Please Add the canola oil to a large Dutch oven and heat it over medium-high heat. Add peppers, onions, and garlic and cook until soft and fragrant, about 5 minutes. and Season the vegetables with salt, and pepper to taste. Add to
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Apricot Chicken with Balsamic Vinegar

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Apricot Chicken with Balsamic Vinegar Add caption Material 2 tablespoons extra-virgin olive oil 2 pounds chicken breast tenderloin, cut into bite-size pieces salt and pepper to taste 1 large onion, sliced   (optional) ¼ cup balsamic vinegar, or to taste 20 dried apricots 1 cup chicken stock 1 cup apricot preserves 1 tablespoon fresh thyme chopped 3 tablespoons chopped fresh flat leaf parsley (optional) Apricot Chicken with Balsamic Vinegar Add caption Guidelines Phase 1 Heat the olive oil in a large bowl with a lid on medium-high heat. Seed the chicken with salt and pepper, and cook in hot oil until golden brown around the edges, but pink in the center, about 5 minutes. Stir in the onion, and cook for about 3 more minutes. Pour in the balsamic vinegar, bring it to a boil, and allow it to reduce for a few minutes. Phase 2 Cut half of apricots in half, leaving the others whole. Place the apricots in the skillet, and add to the chicken stock. Bring to a
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Braised Balsamic Chicken

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Braised Balsamic Chicken Add caption Material for Recipes : 6 Skinless, Boneless Chicken Breast Half 1 teaspoon garlic salt Ground black pepper to taste 2 tablespoons olive oil 1 onion, finely chopped Can eat 1 (14.5 oz) tomato Amic Cup Balsamic Vinegar 1 teaspoon dried basil 1 teaspoon dried parsley 1 teaspoon dried henna Ym Spoon Dry Thyme Braised Balsamic Chicken Guidelines Phase 1 Season on both sides of chicken breasts with garlic salt and pepper. Phase 2 Heat the olive oil in a pan over medium heat; Cook the cooked chicken breasts until the chicken turns brown, 3 to 4 minutes per side. Add onion; Cook 3 to 4 minutes until the onions turn brown and shake. step 3 Pour tomatoes and bellus vinegar over the chicken; Season with basil, parsley, rosemary and thyme. Stir until the chicken is no longer pink and the juice lasts for about 15 minutes. An instantaneous read thermometer inserted in the center should read at least 165 ° F (74 ° C). A Comp
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A Buffalo-Chicken Macaroni and Cheese

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Add caption A Pascal with escarole, material 7 tablespoons unsalted butter, more for dish kosher salt 1 pound elbow macaroni 1 small onion, finely chopped 2 stalk celery, finely chopped 3 cups chopped rotisserie chicken 2 cloves garlic, minced 3/4 cup hot sauce (preferably frank) 2 tablespoons all purpose flour 2 tablespoons dry mustard 2 1/2 cups half and half 1 pound yellow tart cheddar cheese, cut into 1 inch cubes (about 3 1/2 cups) 8 oz pepper jack cheese, sliced   (about 2 cups) 2/3 cup sour cream 1 cup Panco (Japanese breadcrumbs) 1/2 cup crumbled blue cheese 2 tablespoons chopped fresh parsley Add caption A Buffalo-Chicken Macaroni and Chees e Level: Easy Total: 1 hour 15 minutes Preparation: 30 minutes Cook: 45 min Yield: 6 to 8 servings Guidelines: 1.A Preheat the oven to 350 degrees F and butter a 9 by 13 inch baking dish. Bring a large pot of salted water to a boil, Add pasta and cook all dente for about 7 minutes. drain. 2.M
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