Week 81 Menu

Monday - Southwest Vegetable Soup & cornbread
Tuesday - Easy Baked Manicotti & corn
Wednesday - Cornbread Chicken & Herb Green Beans
Thursday - Cilantro Lime Chicken Wraps
Friday - eat out
Saturday - Pasta Primavera
Sunday - Ginger Pork Pot Stickers & Egg Drop Soup

Chicken and Wild Rice Soup

One year ago I searched out and printed two different Chicken and Wild Rice Soup recipes. I stuck them in my "to test" binder and there they have sat. I considered them a few times for a meal in the past year, but they never made the cut. What a shame! I merged the two recipes together for dinner tonight and the result was amazing. It was the perfect soup for tonight's meal - we've had snow all day and just before dinnertime we were outside shoveling and building a snow fort. How wonderful to come inside to a warm pot of soup and fresh rolls. I'm afraid I have no photos - my camera is MIA. Has anyone seen a camera lying around somewhere?


**update** I found my camera! Well, actually some friends of ours found our camera in their driveway, under 8 inches of snow. It still works though, and here's proof:




Chicken and Wild Rice Soup
serves 6-8

1 Tbsp olive oil
1/2 cup diced onion
1/2 cup diced celery
1/2 cup diced carrots
4 cups chicken broth
2 cups water
2 boneless, skinless chicken breasts - cooked & shredded
1 (4.3 oz) box Rice-a-Roni Long Grain & Wild Rice (original flavor)
1/2 tsp salt
1/2 tsp pepper
3/4 cup flour
1/2 cup butter
1 1/4 cups heavy cream
3/4 cup milk

In a large pot, heat olive oil over medium-high heat. Add onions, celery and carrots and saute for 7-8 minutes. Add chicken broth, water and shredded chicken. Bring to a boil and add rice (save seasoning packet!). Cover pot and remove from heat.

In a medium saucepan, melt butter over medium heat. Add the seasoning packet and stir to combine. Slowly add the flour (in 1/4 cup increments) to form a roux and continue to stir. Add salt and pepper. Whisk in heavy cream and milk, a little at a time, until fully incorporated. Cook and continue to stir until thickened - about 5 minutes.

Return broth/rice mixture to the heat and add cream mixture. Cook over medium heat until rice is softened and soup is thickened and heated through, about 10-15 minutes.

Week 80 Menu

Monday - dinner with family
Tuesday - Chicken & Wild Rice soup, Rustic Pan Bread
Wednesday - either turkey or roasted pork tenderloin...hm....
Thursday - french toast & broiled grapefruit (brunch)
Friday - Baked Chicken Breasts (new crockpot recipe)
Saturday - spaghetti & meatballs
Sunday - Robyn's Meatloaf, roasted red potatoes


This week's treat: Lemon Drop Cookies

Lava Cakes

I had a request for my Lava Cakes recipe. They sounded so good I made a batch for dessert today. Here's the link:

Lava Cakes

This time instead of topping it with vanilla ice cream, I have some of my all-time favorite... pink peppermint.

Here's another link to a great Christmastime dessert:

Chocolate Peppermint Ice Cream Cake

Week 79 Menu

(Friday - Robyn's Meatloaf, baked potato wedges & sauteed asparagus)
(Saturday - eat out .... Christmas Party)
(Sunday - Oven Baked Salmon w/ Pesto, Three Cheese Bread)

Monday - Chicken Fajita Quesadillas
Tuesday - Fettuccine Alfredo & Rustic Pan Bread
Wednesday - Chicken Enchilada soup
Thursday - leftovers
Friday - eat out (Christmas Party)
Saturday - spaghetti & garlic bread
Sunday - family dinner (I'm bringing salad & dessert)


This week's treat: Cranberry Muffins