Monday, November 16, 2015

The Meal Plan | The Hurried Approach | 11.15.2015

It's been happening in the car on the way home from church as of late.  A scrap of paper found, a pencil fished out from the glove compartment.  The week is sketched out and a list is made.  Then we pull in to the grocery store and make it happen.  It's not very thoughtful, but it's reasonably efficient.  Then home we head to make a big pot of something -this week chicken soup, and another dish to help us get a head start on the week.

Monday:  Lentil Walnut Loaf from Food52
Tuesday:  Pasta, an easy red sauce and roasted broccoli 
Wednesday:  Leftover Chicken Soup
Thursday:  Baked Beans and Cornbread southern style -More With Less Edition
Friday: Pizza

My sister's chicken soup recipe is fast and delicious and it's what I use.

1 Whole Chicken, or parts, at least 2 breasts and thighs
2-3 carrots chopped
2-3 celery stalks chopped
2-4 potatoes chopped
chicken bouillon

Fill your favorite pot for making soup with water and bring to a boil.
Generously salt the water and place the chicken or chicken pieces in the water.
Chop your vegetables -celery, carrots and potatoes.
Once chicken is cooked through -remove and set aside to cool and shred.
Don't dump the water.
Add your vegetables to your pot, first the carrots and celery followed by potatoes after a few minutes.
Cook through.
 Add back the chicken meat shredded.
Along the way be tasting and adding enough salt and additional chicken bouillon until it's just right.



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