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Skin and boil one whole chicken. Let cool, remove fat and bones.
Save brooth.
Add chicken peices to brooth.
Add in;
5 cubes of chicken boulion
noodles or rice (precooked)
finely chopped carrots
finely chopped onion
1 can corn
salt
pepper
Lunch today was white beans w/ham chunks. ~YUM~ and warm for the innards! Pretty simple -- beans out of the cans, ham from the freezer, add some onion & garlic, salt & seasoning, a dash of white vinegar, and ~~ta-da~~ a fast & lazy lunch for the cook who is busy trying to stay warm! Lazy lazy cook did not even fix cornbread, just served w/crackers & bread and butter for those that wanted something else.
I'm just making a sandwich and finishing up some frozen curly fries. I went home this weekend, and mom stocked me up pretty well with chicken and leftovers from our weekend meals. I think I should be good for the week!
Last night was spaghetti which was surprisingly extra good. Ya know - you make it the same way 100 times and on the 101st it is just lip-laripin' good and you know you didn't do anything different? That's how it was - there aren't any leftovers for today which is how I usually get my lunch.
For supper??? I don't know but tortilla soup does sound good...think I'll go rummage the pantry for the fixins! Thanks fairy74!
1-1/2 cups shredded chicken (from whole chicken cooked on Sunday)
3/4 cup uncooked rice
1 can Cream of Chicken Soup
1 can corn
1/2 cup salsa
1/2 cup water
Top with cheddar cheese and parsley
Bake 375º until bubbly and the rice is tender. (about 45 minutes)
I made some lumpia (filipino eggrolls) last night. They came out VERY tasty. I cooked up about 4 of them and froze the rest individually. You can't really pre-fry them and expect them to taste good, but if you freeze them fresh and fry them before you eat them....yummy.
Mine (except for the frying ) were pretty healthy: zuchinni, purple potatoes, bean sprouts, cabbage, green onions, fresh ginger and garlic. All with just a touch of spicy sausage to pretend that there was more meat in them than there was.
basmati rice, cooked in with the juice from 2 cans of rotele
guacamole, made with avocadoes and 2 spoonfuls of the rotele
canned organic black beans, extra garlic and onion
leftover grilled chicken chunks from the freezer
1 lb of frozen corn
topped with sour cream and shredded cheese left over from superbowl chili
finished off with toaster oven brownies with chocolate chips and walnuts
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