Thursday, October 17, 2019

The Cheater's Chicken Soup

Yesterday was chilly, and we got something like 2" of rain in about 6 hours, so Thatcher and I hibernated.  Along the way, I wanted chicken noodle soup, but didn't want to actually do the work.

Then my veggie box came in.

And then I had an idea: start with a can, and add some actual vegetables to it.  Done and done!


1 can condensed chicken noodle soup
1 can water
1/2 onion
2 carrot
1 rib of celery
handful of frozen corn (why not?)

Peel open the can of soup and add the water; stir to combine.  Mince up the onion and stir it in.  Dice the celery and carrot into small bits, then add those.  Lastly, throw in a handful of corn just for a pop of color.  Bring to a boil and simmer for 5 minutes.  Watch the dog dance around as he smells the food he just knows he's going to get some (or not, because I'm a meany....).

OK, so there's a lot of salt in canned soup.  But at 60 calories per serving and 2.5 servings per can, I figured that I could eat the whole can and be full and warm while not pigging out too much.  And it was easy, so there's that.  If the rain and cold doesn't stop today, I might do it again!

Happy Thursday, everyone!

Thursday, October 10, 2019

Chicken Cordon Blue-ish

I wanted chicken for dinner, and we had some random things in the refrigerator, so I decided that Chicken Cordon Bleu would be just the thing.  Except that I don't like pounding out the meat and whatever other steps might be involved.  So I did it my own way, but since my kids don't know the difference, it all works out.


Boneless, skinless chicken - 4 ounce pieces
sliced deli ham
swiss cheese
butter, softened
salt and pepper

If using chicken breast, cut them into smaller pieces.  Boneless, skinless thighs are just the right size.  Cut a pocket into each piece of chicken and dry it.  Soften the butter, and mash it with minced garlic.  Cut the deli ham into appropriate sized pieces, line the pocket of each piece of chicken with the ham. then add the swiss cheese (shredded or sliced - you choose).  Sprinkle in some chopped scallions, put small chunks of the butter/garlic combination inside the meat, then roll it closed and hold with toothpicks.

 If desired, sprinkle a little garlic salt over the top, and grind pepper over the chicken.  Place in a greased baking pan and bake at 350F for about 45 minutes, or until done.

Serve with rice or buttered pasta.  Spoon the butter from the bottom of the baking dish over the chicken for added flavor.  This is how we had ours.

Happy Thursday, everyone!

Saturday, October 5, 2019

Book Sale!

I'm trying here, I really am.  But I'm not inspired in cooking, and there is so much still going on that life gets in my way.

So...I went to a used book sale with Ryan and Patrick, and came back with these prizes.  The brewing book is for Shannon's husband, who has set up an elaborate home-brew station in their house (and grows hops along their fence: talk about ambition!), the paperbacks are for me to take on vacation in a few weeks, and leave them for someone else to enjoy when I'm done.  After all, paperbacks are perishable!

And the rest I'll read while I'm watching TV.  Because after all, with the exception of Masterpiece Theater, there isn't much on TV that requires actual close attention.

And I love the re-usable bags they gave out at a book sale a few years back.  They gave me 2, and that tells me how many books I can buy.  There are rules, people....

Happy Saturday, everyone!