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Chicken Broth
Chicken Tortilla Soup
So I'm all about the soup lately. I went to lunch with friends on Friday and had tortilla soup then Sunday I was really craving it again. I decided to try my hand and make my own.Roasted Fall Vegetable Soup
The other night I roasted a bunch of vegetables to have with steak. Of course I always make enough for ten people and there is only my husband and I. I had a lot left over and I didn't want to waste it so I decided to make soup.Roasted Creamy Tomato Gorgonzola Soup
A couple weeks ago I went to lunch at a deli down the street from my work and had the most delicious Tomato Gorgonzola soup. I decided to try and make it myself. I scoured the internet for a recipe and ended up mixing several together to make this one.A Yummy Chicken Dish...Poppy Seed Chicken
4-6 boneless skinless chicken breasts 2 14 oz cans chicken broth 2 10 oz. cans cream of chicken soup 1 16 oz container sour cream 2 Tbl poppy seeds 1 sleeve of Ritz crackers, crushed 1/2 stick butter, melted cooked white rice Boil chicken breasts in broth for 20 minutes until just cooked. Cut breasts into 1" cubes and place in a 13x9 inch baking dish. Mix reserved broth, cream of chicken soup, sour cream and poppy seeds and pour over chicken cubes. Mix well. Combine cracker crumbs and butter and sprinkle over top. Bake at 350 degrees for 30 minutes. Serve over rice. Delicious!In case you have ever had or will have to have a colonoscopy (which means ALL of us)
Barry's colonoscopy journal: ====================== I called my friend Andy Sable, a gastroenterologist, to make an appointment for a colonoscopy. A few days later, in his office, Andy showed me a color diagram of the colon, a lengthy organ that appears to go all over the place, at one point passing briefly through Minneapolis .. Then Andy explained the colonoscopy procedure to me in a thorough, reassuring and patient manner.10 Casseroles in 3 Hours
The same friend that sent me the link to the 365 crockpot recipes also included the recipes and assembly directions for how to make "10 casseroles in 3 hours". That might be a little deceiving because it's actually only 5 different recipes, but they make double portions. Anyway, I thought I would pass this information on to you all, just in case you might have a free afternoon to make all of these.Chicken Casserole
I made LisaK's Chicken Casserole for dinner tonight.
1 whole chicken (lv) or 1 package of boneless skinless breasts or chicken tenders (sv) I usually buy a 3 pack of breasts.
1 can of Rotel
1 or 2 cans of Cream of Chicken Mushroom soup (I used 2, hers called for 1)
1 small onion
1 bell pepper
1 32-oz.
Risotto
All these rice posts made me think about risotto.
I love making it (and eating it). It's not as difficult as some think it is...the only challenge is that you have to stir it CONSTANTLY or else it'll stick to the bottom of the pot and burn.
ALSW's (Take On) Chicken Noodle Soup
I spent yesterday sitting at home, nursing a sinus infection and wondering what I could possibly have for lunch with the few staples we still actually have in our chicken. For whatever reason (probably because I was cold) I really wanted some soup. Chicken noodle soup, to be exact.
A new year's resolution..adopt a new food!
I decided that over Christmas that I would "adopt" a new fruit and vegetable that I haven't eaten much of, find one I liked and incorporate into my weekly diet. These two little stars are low-calorie, packed with vitamins and flavour, and are (like most produce) not that expensive if you keep your eyes sharp. Soo without further adieu: The veggie is definitely celeriac (Inspired by the need to make a last-minute substitution to Christmas dinner...ending up in a "celeriac" gravy and dressing addition that worked out so awesomely..damn this stuff is good!
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