Monday, November 9, 2009

Bring on the Heat

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.

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