Easy Homemade Chicken Noodle Soup

Fall is in the air here. The temps have cooled down and I am constantly wanting warm comforting foods. I don't remember where I got this recipe from, I am sure just googling around on the internet. This is always a hit when I make it. We never have leftovers because everyone eats every last bite.

Easy Homemade Chicken Noodle Soup



What you need:

1 tablespoon butter
1/2 cup chopped onion
1/2 cup chopped celery
4 (14.5 ounce) cans chicken broth
1 (14.5 ounce) can vegetable broth
1/2 pound chopped cooked chicken breast
1 1/2 cups egg noodles
1 cup sliced carrots
1/2 teaspoon dried basil
1/2 teaspoon dried oregano
salt and pepper to taste

*I used only chicken broth because I never have veggie broth on hand. When I cook my chicken breasts I put them in a skillet with about 1/4 cup of water, cover the skillet and cook them one medium heat until they are done. You can tell they are done when you can shred them apart with 2 forks.

What you do:

In a large pot over medium heat, melt butter. Cook onion and celery in butter until just tender, 5 minutes. Pour in chicken and vegetable broths and stir in chicken, noodles, carrots, basil, oregano, salt and pepper. Bring to a boil, then reduce heat and simmer 20 minutes before serving.

This makes 6 servings

On a side note, we are moving! We have bought our first house so if I am MIA that is why. I cannot wait to cook in my new kitchen.

Fresh Italian Salad

This is one the lightest and freshest salads you will ever put in your mouth. Now depending on your child they may or may not eat it and you may have to omit some things. For Kiddo I have to omit lettuce on his and add pasta instead. Kiddo does not like lettuce. Honestly it is one of the few things he will not eat despite my begging. Your child may eat lettuce and not like the onions, so go ahead and leave them out in that case. Be sure to put them in for yourself though. You won't want to miss one taste in this salad. All of the ingredients work together in perfect harmony.



What you need:

1 bunch of romaine lettuce, rinsed and chopped in large pieces

1/2 red onion sliced thin

1 can of canellini beans, drained and rinsed

1 jar of kalamata olives, drained and rinsed

The juice of 2 lemons

3 tblsp Olive Oil

Parmesan cheese (as much as you want shredded on the salad)

Kosher Salt and Black Pepper to taste

What you do:

Mix everything up, dress the salad with the oil, lemon juice, salt and pepper. Eat it! I promise you will love this salad. It is full of good things that taste good and are good for you.

This post has been linked up to Melt in Your Mouth Mondays

http://www.makeaheadmealsforbusymoms.com/melt-in-your-mouth-monday-26/#comment-29997

Southern Potato Salad

This is such a simple potato salad recipe. My Grandma has been making this recipe for years and it is the best. I have tried many others but this is the potato salad I always come back to. Honestly I could put my head in this bowl and not come up for air until the bowl is empty.

What you need:

1 bag of potatoes (I like Idaho potatoes)

1-1/2 onion (I used red because that is what I had but you can use yellow or whatever you have on hand)chop it finely or in larger pieces, whatever you prefer.

1-1/2 cup of pickles chopped (dill pickles)

1/2 cup of mayo (add more if you like, but start with 1/2 cup and add more later)

1/4 cup of mustard (like the mayo start with this and add more later)

1/4 cup pickle juice (dill pickle juice)

6 eggs

salt and paprika to taste


What you do:

Peel and chop your potatoes. Place them in a large pot of water, put your eggs in too. Add a few generous pinches of kosher salt to your water. *Potatoes really soak in salt* Cover and boil for about 15-20 mins or until your potatoes are fork tender.



Remove the pot from the stove and drain the eggs and potatoes. Place them in a large bowl. Peel and chop your hardboiled eggs. Add your mayo, mustard, pickles, pickle juice and onions.



Mix it all together well, add more mayo, mustard and salt if you would like. Be sure to taste it before adding more of anything. By the way I like to add a little more pickle juice to mine, I love the taste of pickles.

Now sprinkle the top of your potato salad with paprika and enjoy!



This would make a great side for your 4th of July celebration. I know it will be at mine.

No Ice Cream Maker~Strawberry Ice Cream

Do you want an easy and delicious summer treat? Try this homemade strawberry ice cream, NO ice cream maker required. All you need is a few ingredients: milk, honey, sugar, vanilla and of course fresh strawberries.



I found this recipe somewhere on the internet. I apologize that I have no idea where I got it from but I am glad I found it.

What you need & What you do:

2 cups of fresh strawberries, wash them, cut them in half, put them in a large freezer ziploc bag and put a few tablespoons of sugar in the bag. Shake them around to coat them with the sugar then put them in the freezer.

Once they are frozen...

Put 2 cups of your strawberries in a blender with 1 cup of whole milk, 1 tsp of vanilla extract and 2 tblsp of honey. Blend until smooth, add more milk if needed. It will make a very thick, soft serve ice cream consistency. So good!

Simply Gogurt vs. Regular Gogurt

When my sister found these at the grocery store I must say I was pleasantly surprised.



For years I have seen my students bring Original Gogurt in their lunches. I cringed everytime I tore the top off and served them the watery, neon colored so called 'yogurt' substance in a tube. Therefore, I was happy when I found the Horizon Organic Tuberz and the Stoneyfield Yokids Squeezers yogurts. Now to see Yoplait stepping up to the plate and serving a healthier squeezable yogurt of their own, well its just wonderful. Now my only question is, 'why keep serving the other gogurts?'

Oh well, hopefully someday more people will jump on the healthy eating bandwagon. Until then I am grateful for strides like this. So what is the difference between Simply Gogurt and the Original Gogurt?
Let's take a look...

Simply Gogurt
Strawberry
Nutrition Information

Serving Size: 2.25 oz / 64g
Calories: 70
Calories from Fat: 5
Total Fat - Grams.5% DV Fat1Cholesterol - mgless than 5% DV Cholesterol1Sodium - mg30% DV Sodium1Potassium - mg95% DV Potassium3.Total Carbohydrate - grams13%DV Carbohydrate4Sugars - grams10Protein - grams2% DV Protein4.% DV Vitamin A8% DV Calcium10% DV Vitamin D10% DV Riboflavin4.

*NO High Fructose Corn Syrup, NO Artifical Colors or Flavors*

Original Gogurt

Nutrition Information

Serving Size: 2.25 oz / 64g
Calories: 70
Calories from Fat: 5
Total Fat - Grams0.5% DV Fat1Cholesterol - mgless 5% DV Cholesterol1Sodium - mg30% DV Sodium1Potassium - mg90% DV Potassium3.Total Carbohydrate - grams13%DV Carbohydrate4Sugars - grams10Protein - grams2% DV Protein4.% DV Vitamin A8% DV Calcium10% DV Vitamin D10% DV Riboflavin4.Diet Exchanges1 starch.

It seems that the big difference is NO HFCS, NO Artificial Colors or Flavors. I don't know about you but that means alot to me.

Friday Favorite~Good For You Blueberry Oatmeal

My Friday Favorite is this recipe I found on Real MOM Kitchen.

Blueberry Walnut Baked Oatmeal

http://realmomkitchen.com/7233/blueberry-walnut-baked-oatmeal/

Look at that recipe! Doesn't it look amazing? This is so healthy and so delicious. I encourage you to give Laura's recipe a try. I promise you that you will make it again and again.

Have a wonderful Friday everyone!

Fried Rice in a Burrito

Ahhhhhh...Mexican Food, we love it. We love to cook it and we love to eat it. I am always on the look out for a new Mexican dish to make. This is one I have been making for years now. It is pretty easy but it also has my Aunt Net's fried rice in it. This fried rice is a cherished family dish. Many have attempted it and only a few have mastered it. I am lucky to be one of those few who can make it just like my Aunt Net did. (BTW Aunt Net stands for Aunt Jeanette, my sister and I could not say Jeanette when we were little. Thus, the name Aunt Net was born.) I could eat this rice all by itself, with a little salsa on top or in a yummy burrito like I did in this recipe.

What you need:

Fried Rice (Long Grain white rice to cook which will make the fried rice)

Black Beans

Corn

1 bell pepper sliced

1 onion sliced

garlic salt

cumin

chili powder

chicken broth

steak strips

shredded cheddar cheese

sour cream

salsa

tortillas

canola oil

What you do:

First you want to start your rice. Put 2 tablespoons of oil in a large skillet, heat it for a minute or so and then add 1 cup of rice. Cook the rice in the oil until it starts to toast. You want it a nice golden brown but don't burn it. Once your rice is toasted add 2 cups of chicken broth, 2 large teaspoons of cumin, 1 tsp of chili powder (more if you like heat) 2 tsp of garlic salt and 2 large tablespoons of salsa. Stir and cover your rice. Let it cook on med to low heat until done, about 30-40mins or as long as the package says. VERY IMPORTANT do not buy instant rice, it will not be the same. Add more chicken broth if it requires more liquid.

While your rice is cooking....

In another skillet add 2 tablespoons of canola oil, heat and then add your strips of onion, bell pepper and your steak strips. Season with garlic salt, cumin and chili powder. I just add a sprinkling of each then add more if I want later.

Drain and rinse your black beans and corn, set aside.

Once your rice and steak mixture are done it is time to build your fajitas.

You know how.....

Put your tortilla on your plate, add your beans and corn.



Ok now pile on your rice, steak, onions, peppers, cheese and sour cream.



Looks great doesn't it?

Now cut it in half and eat it up!



Wonderful! I hope you all will enjoy my Aunt Net's rice as much as I do. It is a real staple around our house and doesn't stick around long.