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Sometimes you just can't make it into the kitchen to cook. Dr. Gourmet has reviewed over 800 common convenience foods, ingredients, and restaurant selections so that you know what's worth eating - and what's not. View the Index of all Dr. Gourmet's Food Reviews

Just Tell Me What to Eat!

Just Tell Me What to Eat!

Timothy S. Harlan, MD, FACP has counseled thousands of his patients on healthy, sustainable weight loss. Now he's compiled his best tips and recipes into a six-week plan for you to learn how to eat great food that just happens to be great for you - and if losing weight is your goal, you can do that, too.

Get the prescription for better health as well as healthy weight loss, including:

  • What to eat
  • How to cook it
  • When to eat it
  • What to eat at a restaurant
  • What to eat if you're in a hurry
  • and best of all....
  • Why eating great food is the best health decision you'll ever make.

Hardcover: $19.99 +s/h | Paperback: $15.00 +s/h

 
 

Copper Stockpot: Rich Chicken Stock

Rich Chicken StockI am always on the lookout for pre-made chicken stock. I don’t have the time to make stocks usually and all of my recipes are created with you in mind (because I assume that you don’t have time either). I generally use a chicken stock from Health Valley because it was the hands down winner in a tasting we held a few years back. It is a fair chicken stock though and nothing like fresh.

A company in Dallas called Copper Stockpot is making a frozen ready to use chicken stock called Rich Chicken Stock. I found this in the freezer case at my local Whole Foods but their website has a way for you to order by phone.

This is a very good stock and one that I will use occasionally. It has a nice clean chicken flavor and best of all there’s no salty, machine flavor. The box says it makes 2 - 3 cups but I tried diluting the one cup that I purchased with a cup of water and that tasted very thin so I didn’t try more water.

The drawback is price. $4.99 for one to two cups of stock is a lot of money and something you might use for a sauce at a dinner party but not for day to day use. Given that many recipes call for more than 2 cups of stock you could spend ten dollars or more. For that money you could buy a chicken and make your own (oops, there’s that time problem again).