Welcome to the end of another month. Where I clean out my fridge and freezer and dig way deep in the pantry. Going to try to make ends meet another month – but do so in a tasty way!
My mister only asked for one meal this week so he is getting what he asked for – steak (ribeye) and potatoes).
Making this quiche (without the crust and adding in some veggies)
Making some healthy chocolate zucchini bread for my misters’ breakfast. They can down some bread and muffins in the morning, so I might as well make it at healthy as possible.
I’m thawing some chicken. This soup is calling my name. Avocados and lime in a bowl – yes please, especially with my guacamole recipe coming out on Wednesday!
Since I’m trying to stick to paleo this week, this is a perfect easy crockpot meal that will be perfect by itself with greens or on a salad. It will also be good for burritos or enchiladas for my misters who love flour tortillas!
What are you guys cooking this week? How do you survive the last week of the month? And how do you eat well but not make your family eat exactly like you do?
I don’t know what it is but the moment anyone in my family says they are sick, I immediately jump on the orange juice and chicken soup bandwagon. Well, last weekend, my husband came down something for the millionth time this year. I said I would go to the store that night.
I’m not a huge fan of broth noodle soup because after reheating it several times you don’t have any broth left. And it usually lacks flavor. However, I wanted something creamy and thick and comforting. This was it!
My boys and my mister have loved it – and my mister is all better. So, was it the chicken noodle soup, who knows? But, I know it didn’t hurt!
Creamy Chicken Noodle Soup
Recipe Type: soup
Cuisine: chicken
Author: kcreatives
Prep time:
Cook time:
Total time:
Serves: 8-10
Thick and creamy chicken noodle soup
Ingredients
7-8 cups homemade chicken broth
2-3 cups rotisserie chicken, cubed or shredded
1/2 white onion, finely chopped
1 bag frozen peas and carrots (do not thaw)
2 T unsalted butter
3 cups of medium egg noodles, (measure out 3 cups dry before cooking)
1/4 cup unsalted butter
1/4 cup all-purpose flour
2 cups whole milk
1 cup heavy whipping cream (or half and half, or more milk)
generous amounts of salt and pepper (remember you can always add but you can’t take away)
Instructions
In a dutch oven, saute onion and frozen peas and carrots over medium heat with the 2 T of butter for about 5 minutes.
Add in liquid and bring to a boil.
Add in noodles. Cook until al dente.
In a small sauce pan, heat butter and flour, whisking vigorously until all the flour is mixed in and the butter is melted. Add in milk and cream.
It will thicken as it stands.
When the noodles are done, add in chicken and cream mixture.
Let sit for a few minutes off heat. Serve with bread or a side salad.
This soup does get thicker as it sits in the fridge a while. Leftovers are more like a casserole. So yummy.
1. My mister is working long hours and needs foods that he can eat at his desk, probably 2 meals each day. That means I get to eat a lot of my salads alone – but I need to make meals that can keep him full for those long 12 hours days.
2. I’m trying to do better about making a meal plan and sticking with it so my boys don’t eat so many chicken nuggets and french fries. If I have quick dinners already prepared for when I walk in the door with them then I will be less tempted to eat fast food because it is quick.
Homemade take on Panera’s kale caesar salad (I love this!)
Comfort food is the name of the game in the south. There is high class comfort food – then there is just down home casserole type comfort food. This is it. My mister has a great church cookbook from the church he attended when he was growing up.
Chicken and Dressing Casserole
Recipe Type: Casserole
Cuisine: Southern
Author: kcreatives
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Cook time:
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Serves: 4-6
Easy casserole comfort food for dinner any night of the week
This week I’m trying to stick more closely to a low carb, high protein, high fat diet at least through Sunday. I’ve been slacking in the french fry and dessert and sandwich department so I am starting to feel fluffy. No one should ever like to feel fluffy.
My hubs has his comfort food this week: Chicken herb casserole (complete with two cans of cream of something soup – best convenience food ever invented)
I’m going to also be making some nutty and citrusy muffins for the misters breakfasts this week.
I love beets and had a friend deliver some to me a few weeks ago. I’m going to be making this detox bake
Plenty of salads for me this week.
And we are going to be having a homemade taco salad with homemade guac tomorrow night for an in house date night. I’ve got a blog post to do for a skincare line and why not avocados? So, the mister and I are going to be working on lots of food photos tomorrow night!
And I’m working on a downloadable menu that can be used weekly or reused. I’ll let you know when its avail!
I’ve mentioned already this month that we are on a very tight grocery budget so I’m making the most of it by using what I already have. So, I was rummaging through my freezer – and for this meal I only needed to be 1 can of cream of chicken soup. How effecient is that?
I love comfort food. My mister finds that strange. Do you love comfort food? I’m talking about mostly foods that you can eat with a spoon: my Granny’s chicken and rice, pie, ice cream, macaroni and cheese, cereal, mashed potatoes, guacamole. The list could go on. My mister knows that I have a relationship with food because I’ll sit down on the couch with a big bowl in my hand and sometimes sigh as I dig into my favorite dessert or pasta goodness (I don’t do that as often but the relationship still exists.
The biscuits I used were leftover from a 4th of July cookout I went to. I just saved some of the biscuits in the freezer and used them here.
Easiest Homemade Chicken Pot Pie
Recipe Type: Main Dish
Cuisine: Southern
Author: kcreatives
Prep time:
Cook time:
Total time:
Serves: 6
A homemade comfort food staple in short time
Ingredients
1 onion, chopped
2 T unsalted butter
1/2 bag of frozen mixed vegetables (no need to thaw)
3 cups shredded chicken (I had some in the freezer)
1 can cream of chicken soup
1/2 cup whole milk
1/2 cup sharp cheddar cheese
salt and pepper to taste
6 Leftover Joy the Baker biscuits
Instructions
Saute your onions in the butter.
Add the mixed vegetables and cook until thawed.
Add everything else (not the biscuits) and stir until combined
Pour into a shallow baking dish.
Top with thawed biscuits.
Bake for 15 minutes or until biscuits are warmed.
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So, if you need a quick comfort food meal to put on the table in less than 30 minutes, here is one for you.
