Tuesday, October 13, 2009
Soup On The Spot (And Menu-Monday-On-Tuesday)
Well we've sure had our share of rainy, cold weather lately. From looking at the radar, it seems like many of us have! Here are the kids on our annual trip to the State Fair of Texas in front of Big Tex. You can see the gray skies behind him, but the rain held off for a cool, crisp afternoon and evening of fun at the fair last week! In true form, I ate all of the disgustingly awesome fried food I could handle. I. Love. It. This is one time per year that I own up to my fried-food-loving tendencies, and give in to them. Filed in the "Oh Yes I Did" file this year: fried Snickers, fried Oreos, and (OHYESIDID)- Deep Fried Butter. It was actually like a really buttery biscuit ball. Oh, yummo. Add that to the funnel cake our family shared and the tamales I didn't share with anyone, and it was a veritable smorgasbord-orgasbord-orgasbord of gastrointestinal fun.
So, now you may not ever want to read my menus or try one of my recipes again. Ever.
But in case you still do, here's a soup I made up on Sunday! I know this may not earth-shattering to anyone but me but I've never started with just a boiling pot of water and just added ingredients before. It was lots of fun, and turned out yummy! Now that I'm feeling all chef-ish and creative, I thought I'd share! I'll even come up with a fun name:
Cyndi's Sunday Soup on the Spot
chicken (whatever's left in the bag of frozen chicken... 1-3 breasts or 5 tenderloins)
1 cup (ish) frozen corn
1 15 oz. can red beans (drained)
1 14.5 oz. can diced tomatoes (no salt added)
2 tsp. powdered taco seasoning
1 tsp. garlic powder
1 Tbsp. minced onion
2 tsp. parsley flakes
(In the interest of full disclosure I must admit that I just added the measurments above. I was just shaking, sprinkling and stirring, so I'm not sure how much of anything I really used. Except the cans.)
Boil chicken in a medium-sized pot. Once the chicken is cooked through, remove and shred. Add tomatoes, beans and corn and minced onions to chicken stock and stir until corn is cooked. Sprinkle in onion, garlic and parsley. Add shredded chicken back to soup and stir until warmed. Serve with crunched up tortilla chips and maybe a dollup of low-fat sour cream.
And now for Monday Menu: Tuesday Edition (which seems to be my new thing, LOL)
Monday: Hawaiian Meatballs, brown rice, stir fry
Wednesday: Ethiopian night! Ye'Doro Wet (spicy chicken), Gommen (spicy collard greens)
Thursday: Baked Spaghetti Pie, green beans, garlic bread
Friday: Black Eye & Vegetable Chili (from Fix It and Forget It), cornbread
For more menus and some GREAT organization tips, visit Laura at orgjunkie.com. Have a yummy week!