When I say heat I mean temperature. It's cold outside!
MONDAY - Mexican - Beef Tacos
TUESDAY - New Night - Beef Stroganoff (still haven't tried it!)
WEDNESDAY - Seafood - Baked Salmon with Broccoli
THURSDAY - Italian - Spaghetti Pie and salad
FRIDAY - Date Night
SATURDAY - Soups On! - Chicken and Wild Rice Soup (See Below)
SUNDAY - Traditional - Baked potatoes with Chili
Chicken and Wild Rice Soup
1 (6-oz) Uncle Ben’s Long Grain & Wild Rice Mix
1 T. Olive Oil
1 ½ c. red onion, chopped
1 c. celery, chopped
1 c. carrot, chopped
2 cloves garlic, minced
1 pkg. mushrooms, quartered
¼ c. flour
½ tsp. tarragon
¼ tsp. thyme
2 c. water
2 T. cooking sherry (or red wine vinegar)
2 (15-oz) cans chicken broth
1 (12-oz) can evaporated milk
3 c. chicken, cooked & shredded
Prepare rice according to package direction; set aside. Sauté onion, celery, carrot, garlic, and mushrooms in olive oil for 6 minutes. Add flour, tarragon, and thyme, cook for 1 minute, stirring constantly. Add water, sherry, broth, and milk. Return to a boil. Reduce heat and simmer for 20 minutes. Stir in cooked rice and chicken. Cook until heated through.
1 (6-oz) Uncle Ben’s Long Grain & Wild Rice Mix
1 T. Olive Oil
1 ½ c. red onion, chopped
1 c. celery, chopped
1 c. carrot, chopped
2 cloves garlic, minced
1 pkg. mushrooms, quartered
¼ c. flour
½ tsp. tarragon
¼ tsp. thyme
2 c. water
2 T. cooking sherry (or red wine vinegar)
2 (15-oz) cans chicken broth
1 (12-oz) can evaporated milk
3 c. chicken, cooked & shredded
Prepare rice according to package direction; set aside. Sauté onion, celery, carrot, garlic, and mushrooms in olive oil for 6 minutes. Add flour, tarragon, and thyme, cook for 1 minute, stirring constantly. Add water, sherry, broth, and milk. Return to a boil. Reduce heat and simmer for 20 minutes. Stir in cooked rice and chicken. Cook until heated through.
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