Uncategorized, Weeknight Dinners

Weeknight Homemade Chicken Soup

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You don’t have to be sick to enjoy a good bowl of homemade chicken noodle soup. I’ve been craving this soup for a while. I made a version of it last week for a friend and I just couldn’t help myself today. I had to make it.

Ingredients:

  • One Rotisserie Chicken, you can find this at your grocers deli counter. Cube your chicken pieces and set aside.
  • 8 cups / two boxes of salted chicken stock (Rachael Ray is safe)
  • 1 carrot, peeled + thinly sliced
  • 3 ribs of celery, halved + thinly sliced
  • 1/2 white onion, diced small (can also use 1 palm/tbsp powdered onion)
  • 3 garlic cloves, minced ( can also use 1 palm full/tbsp garlic powder)
  • 1 tbsp fresh rosemary – dry works too (Penzey’s Spices are safe)
  • 1 tbsp fresh oregano
  • 1 tbsp fresh thyme
  • 2 tbsp olive oil
  • fresh cracked pepper to taste
  • 2-3 handfuls of flat egg noodles

Directions:

  1. In a Dutch Oven, drizzle the two tbsp of evoo over medium high heat.
  2. Add carrots, celery and soften, about 8-10 minutes
  3. Add the garlic and onion and all the herbs, heat until fragrant, about 2-3 minutes
  4. Add all the chicken stock
  5. Bring to a boil
  6. Simmer
  7. Stir stir stir
  8. Add cubed chicken + your choice of pasta
  9. Simmer for 15-20 minutes + make sure your pasta is cooked through
  10. Enjoy! Yield: 8

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If you don’t want the pasta to get mushy, I would cook the pasta separately. This way, if you know you’ll have leftovers, you can save it for later in the week and have pre-made, non-mushy pasta each time! Nothing worse than soggy noodles.

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Uncategorized, Weeknight Dinners

Weeknight Chicken Wraps

My Instagram has this weeks menu posted if you need some weeknight meal inspiration! Quick and easy stuff! The Chicken Wraps are a new favorite – we recently had them at a St.Patrick’s Day party and they were a (surprise to me!) huge hit with the kids, too.

I’m so grateful for these two mamma friends in my life – the three of us have been friends since our girls were born 6 years ago. They know our nut allergies so well, and always do such a wonderful job of talking about food and labels in advance of our get-togethers. Sometimes, it is almost like they are reading my mind about this stuff, then beep beep boop bop, I get a text message with menu items and ingredient labels. I absolutely love it, and it’s so nice for all the kids to be included at meal time and it’s never a “thing” – we just all have a great time and there are no worries. I’m so grateful for these get-togethers because they are not full of stress and anxiety around meal times, it’s easy, and lovely and good. Just a little shout out to my ladies on this one, THANK YOU, Jill and Christen, for being amazing, caring, loving and inclusive. It truly means the world.

The recipe is easy and very weeknight friendly. But first, have you seen this weeks episode of Big Little Lies?! My new favorite show. It’s SO good – I can’t get enough of this show! Ok, focus focus focus. Here it is….

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Chicken Wraps

Ingredients:

  • 3 cups broccoli slaw
  • ½ carrot, shredded
  • ¼ cup light mayonnaise
  • 1 tablespoons vinegar
  • 1 tablespoons olive oil
  • 1 tablespoons sugar, or to taste
  • ½  teaspoon pepper, or to taste
  • 18 ounces meat from a rotisserie chicken
  • 6 whole wheat tortillas
  • Spinach

Directions

1. Mix broccoli slaw and carrots together in large bowl.
2. Whisk together the mayonnaise, vinegar, olive oil, sugar and pepper in a separate medium bowl.
3. Pour this mixture over the broccoli slaw and carrots and toss to coat thoroughly.
4. Refrigerate until you are ready to make your flatbread fold.
5. Add ½ cup of the broccoli slaw mixture to center of the flatbread when ready.
6. Top with 3 ounces of rotisserie chicken and finish by adding baby spinach leaves.

You can also serve with your choice of salad dressing!

Yum yum! Yield is 6. Have a great week!