Week starting March 7, 2016


Pumpkin Chorizo Soup. go-to recipe. Using a lb of chorizo instead of ½ lb.


Chicken tetrazzini with zucchini noodles go-to recipe. I put on three huge chicken breasts in the crock pot before work with a light sprinkle of salt and pepper. Shredded chicken after work and used a portion with this recipe. (I prefer shredded chicken over chopped or cubed chicken any day.) Used 2 containers of mushrooms and most of a bag of frozen peas; more than what the recipe calls for. I like this ratio better.


Leftover tetrazzini



Made Up Soup That Tasted Really Good and Got Rid of Stuff in my Fridge/Cabinet

  • 1 can Black beans (drained & rinsed)
  • 1 can Kidney beans (drained & rinsed)
  • 1 bag frozen corn
  • 2 cans rotel
  • 1 can tomato sauce (8 oz)
  • 2 cans green chilies
  • 1 cup low sodium chicken broth
  • ⅓ cup water
  • 1 tbsp homemade taco seasoning
  • ½ large yellow onion, chopped
  • 3 cloves garlic, minced
  • 2 serrano peppers, diced
  • 1 jalapeno, chopped
  • 4 carrots, peeled and sliced
  • 4 or 5 celery stalks, chopped
  • Chopped cilantro

Mix all together in crock pot and cook on low. I put it on at lunch (12 p.m.) and turned it off around 7 p.m. Added in shredded chicken leftover from Tuesday.



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