This week all my menus are things that I already have on hand, with the exception of fresh fruits and veggies. Last week was our Sam's trip, so I went about $20 over on my budget - I plan to make up for that this week by "using up" some things that have been sitting on the shelf for a while, and only spending $25 this week in groceries.
Monday - eat at friend's house, taking a salad
Tuesday - chicken pot pie, fresh fruit
Wednesday - tacos
Thursday - curly chicken noodle soup, garlic cheese biscuits
Friday - frozen pizza, veggies/dip, fresh fruit (Brad and the girls are on their own this night :)
Saturday - grill out steaks with the Babcock's, baked potatoes, salad
Curly Chicken Noodle Soup
This is a fast and easy soup recipe that Mom shared with me. The ingredients are things that most everyone stocks in their pantry. It's great to serve to company - just make the soup ahead and add your pasta before you serve it so it doesn't get overdone.
1 lb. chicken breast cut into bite sized pieces
1 lg onion, chopped
2 carrots, sliced
4 garlic cloves, minced
2 T butter
2 T canola oil
1/4 c flour
1 tsp basil
1/2 tsp oregano
1/8 tsp pepper
3 cans chicken broth
6 oz pasta (I use rotini)
In large saucepan, saute chicken, onion, carrots, and garlic in butter and oil for 5 minutes. Stir in flour, basil, oregano, and pepper until blended. Gradually add broth. Bring to a boil. Reduce heat; cover and simmer for 1 hour. Return to a boil; stir in pasta. Reduce heat; simmer uncovered for 12-15 minutes, or until pasta is cooked.
1 comment:
I love this soup. However, I like it best with a pound of hamburger! I know chicken is better for you though:)
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