Sick and tired of being sick and tired... 917

Seriously, call your mom. Since you're both sick, you'll have a terrible time trying to take care of yourselves.

For the nausea, make a packet of jello, but use only hot water. Once the powder is dissolved, drink the hot jello like you would broth or tea. It's very soothing on the stomach, and if you do toss it back up, it'll taste better than bile would have. It's between you and your doctor whether you use regular or sugar-free.

Have you tried jook? Here's Ariane's recipe. The carb level is listed after the recipe.

* Exported from MasterCook *

Chinese Rice Porridge (Jook) With Chicken And Scallions

Recipe By :Ariane Jenkins Serving Size : 4 Preparation Time :0:00 Categories : comfort foods main dishes

Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup long-grain white rice 6 cups water or broth -- or more if needed 1 cup cooked chicken 3 scallions -- chopped 1 teaspoon sesame oil soy sauce -- to taste black or white pepper

In a crockpot, combine rice and water and cook on HIGH for about three hours, or until rice grains have fully expanded and blended with the water. When done, stir in cooked chicken, scallions, sesame oil, and season to taste with soy sauce and pepper. This will give a thicker consistency, add more water in the beginning if you want it more soupy. Jook keeps very well in the crockpot if you keep it on LOW, and can be refrigerated for several days, although it does thicken when chilled.

Serves 4

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Per Serving (excluding unknown items): 243 Calories; 3g Fat (11.6% calories from fat); 14g Protein; 38g Carbohydrate; 1g Dietary Fiber; 30mg Cholesterol; 31mg Sodium. Exchanges: 2 1-2 Grain(Starch); 1 1-2 Lean Meat; 0 Vegetable; 0 Fat.

NOTES : "Jook" or "congee" is a rice porridge traditionally eaten in China as breakfast. The texture can be watery and soup-like, or thicker, like oatmeal, and the ingredients vary from all kinds of meats and vegetables to Thousand Year Old Egg, and it can be served with fried bread and pickled vegetables on the side. It's very comforting, especially in cold weather or if you're not feeling well.

Here's a recipe that Victor posted at one point. Nutritional info is based on the entire recipe.

* Exported from MasterCook *

Garlic Broth

Recipe By :Victor Sack Serving Size : 0 Preparation Time :0:00 Categories : cheese soups-chowders

Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 15 garlic cloves 2 bay leaves 2 sage sprigs 5 tablespoons olive oil -- good quality 4 slices stale bread -- crumbled 3-4 cup grated parmesan cheese -- good quality 1 quart water salt -- to taste

Cut each garlic clove in half lengthwise, removing the green 'sprout', if you prefer it that way. Pour the water into a saucepan, add salt and the garlic. Bring to the boil and cook for 10 minutes. Add the bay leaves, sage and 2 tablespoon of oil. Cook for a few minutes more, then take from the heat and cover. Let stand for 15 minutes.

Mix the soup in a food processor, then put it back in the pan and heat through. Meanwhile, put the crumbled bread in plates, sprinkle with the cheese and pour over the rest of the oil. Pour over the hot broth and serve.

Description: "Simple garlic broth of the kind that is popular in Provence." Cuisine: "French"

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Per Serving (excluding unknown items): 1205 Calories; 89g Fat (66.2% calories from fat); 36g Protein; 67g Carbohydrate; 3g Dietary Fiber; 48mg Cholesterol; 168 plus 11mg Sodium. Exchanges: 3 1-2 Grain(Starch); 3 1-2 Lean Meat; 3 Vegetable; 15 1-2 Fat.

This one from Jill sounds both easy and delicious, as well. Again, nutritional information is based on the whole recipe.

* Exported from MasterCook *

Mince

Recipe By :Jill McQuown Serving Size : 0 Preparation Time :0:00 Categories : beef

Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 pound ground beef 1 cup water 3-4 teaspoon pepper 1-2 teaspoon salt 1 teaspoon Worcestershire sauce hot mashed potatoes

Season beef with salt & pepper and cook in a skillet until browned. Drain all but 1 tablespoon fat; stir in Worcestershire and water. Cover and simmer 10 minutes. The "gravy" will be clear. Spoon over hot mashed potatoes.

Description: "It's simple, and because of its simplicity you won't expect a wonderful flavor that will absolutely knock your socks off!"

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Per Serving (excluding unknown items): 1415 Calories; 121g Fat (77.7% calories from fat); 76g Protein; 2g Carbohydrate; trace Dietary Fiber; 386mg Cholesterol; 1431mg Sodium. Exchanges: 0 Grain(Starch); 11 Lean Meat; 18 Fat; 0 Other Carbohydrates.

NOTES : "My grandmother made a ground beef recipe and due to its simplicity it appeared to be born of lean times when ground meat could be had. She simply called it "Mince". (Mince is the word for ground beef in the British Isles, and she was from Scotland.) I found out later this is a fairly common way to prepare and serve it in Scotland." ~Jill~ --