Almost another week of menus and recipes

I logged on to see that it has been almost another week since I posted. I apologize for not staying up-to-date but I am squeezing in some consulting work in the evenings and generally living so once dinner is digesting, I don't have time to rehash what it was. I will get you caught up here and review this week's shopping experience.

Here is how we ate:

Wednesday: Leftover Chicken Pot Pie

Thursday: Crock pot Roast, Veggies and Rice

I seasoned a roast with a jar mixture of steak seasoning and placed it into the crock pot on low for 8 hours. It was still sliceable (if that is a word) but really tender. I served it along with some brown rice, steam in bag with light sauce corn, and sauteed spinach. For dessert, I made short work of the leftover rice by cooking it with some additional milk (about 1 Cup) and 1 T Sugar. When it was getting thick, I added 1/4 C Currants and Cinnamon and Nutmeg to taste. Voila! Rice Pudding.

Friday: Reading Night at my son's preschool where we had hot dogs for dinner. Later that evening, I made snacks for my husband and I including mini roast beef sandwiches, carrots with white bean dip (1 Can Cannellini beans, drained and rinsed, blended with Tastefully Simple Garlic, Garlic seasoning and olive oil), and clementines.

Saturday: We ate a large lunch out so for dinner, we had leftovers

Sunday: Once again, we ate lunch out and were still pretty full by dinner time but I did make crock pot soup which we will be eating from for lunches this week.

Crock Pot Soup
Combine in the crock pot and cook for 6 hours the following:
1 large Chicken Breast cut into bite sized pieces and sauteed over medium heat (or any leftover chicken you have)
1 Can Diced Tomatoes
1 C Corn - or leftover corn
1 C Chopped Carrots
1 C Chopped Spinach
1 T Herbs De Provence
1 32oz container of Chicken Broth
Salt and Pepper to taste

Feel free to add any other veggies or meat that you like. When you are about 30 minutes from being ready to eat, add 1/2 C pasta to the crock pot or cook the pasta separately and add when you serve.

Monday: A late play date and a day of consulting meant hot dogs, pickles, cherry tomatoes, blueberries and strawberries for the boys and a turkey, spinach, mushroom, and cheese omelet with fruit and toast for me and the hubby. Thanks again to my friend's Chickens for the eggs. Here is how I pull together an omelet for two:

Whisk together:
5 eggs
2 T Sour Cream
Salt and Pepper to taste

Saute':
1 t Margarine
1 C Chopped Mushrooms
1/2 C Frozen Chopped Spinach
1 t Garlic Seasoning
Remove to a small bowl

Heat Skillet and spray with non-stick cooking spray.
Pour egg mixture and lightly scramble but allow the top to stay wet.
When the bottom is set and the egg doesn't drain down the pan when tilted, place the mushroom mixture along the center in a line from one side of the pan to the other.

Add 1/4 C Grated Italian Cheese Blend or your favorite shredded cheese along with
1/4 C chopped deli turkey meat.

Fold one side over the center and then fold the other side over - like you are wrapping it up. Cut it in half and serve this omelet for two!

If you prefer to just scramble it all together, you can do that too! The only rule is, don't cook the eggs until they are dry. They always continue to cook after they hit the plate and if they are done in the pan, they are overdone by the time they are in your mouth.

Pantry and Refrigerator Soup (starring leftover Chicken Stroganoff)

Since I haven't made it to the store for this pay period, I decided to use the items that I had on hand to put together some Pantry and Refrigerator Soup.

I always have a large resealable container of Chicken Stock on hand and try to keep at least one packet of generic soup mix. Today, my only option was Creamy Chicken and Wild Rice Soup. I buy these types of things when they are one sale or being discontinued. They last for a long time and are a big help when it comes to making a meal without going to the store. Alas, today I am using my last container of stock and my last packet of soup mix. You will see these items on my shopping list tomorrow! Finally, my pantry always flows forth with a variety of rices. Today, I am adding Brown Basmati to the Wild Rice already in the mix.

As for the refrigerator/freezer: my best friend was visiting last week and she made a delicious Crockpot full of Chicken Stroganoff (you will see this recipe sometime in the future). It was yummy with chicken bits, chicken gravy, delicious flavorings and aromatics, and cream cheese and made for a great item to add to my Creamy Chicken and Rice Soup. I also keep a bag of frozen peas and a bag of frozen corn on hand for additions to soups and casseroles and to be eaten as side dishes too.

Please don't restrict yourself to this recipe, though it is delicious and may reappear one week in the future after a meal of Chicken Stroganoff. I want you to see what I did with what I had on hand and translate this to what you have in your pantry. If all you have in your pantry is a can of pumpkin puree and some chicken stock you will still be able to make soup (think: pumpkin puree, chicken stock, minced onion, and some milk, add some mashed potatoes if you have them to thicken it up and serve in a bread bowl - yum). I am not sure I can help if you only have cherry pie filling, though.

SO, here you go; Tonight's Pantry and Refrigerator Soup: Chicken and Rice Chowder

Ingredients:
1 32oz container of Chicken Broth.
3 Cups Water
1 packet of Creamy Chicken and Wild Rice Soup Mix
1.5 Cups Leftover Chicken Stroganoff
.5 Cup Brown Basmati Rice
1 Cup Frozen Corn
1 Cup Frozen Peas

Instructions:
Add all ingredients to a stock pot and simmer on low for 2 hours. Serve with grilled cheese on bread or inside tortillas (a.k.a. cheese quesadillas)

Note from the Mom:
My children still aren't interested in eating soup, stews, chili, or chowder despite my attempts to get them to drink with a straw or eat with fun spoons. As a result, I hold aside the peas and corn and serve them as a side to thier grilled cheese sandwiches. My little guy gets the lactose free cheese on his sandwich.