Workday

One quick note: Last night I forgot to post the recipe for dinner, which was Spaghetti with Slow-Cooked Spaghetti Sauce. I've gone back and added it to yesterday's post, so if you'd like to have it, look there!

I got a lot of work done today. It's a good feeling, and I'm thankful to the Lord for His help. There's still an awful lot left to be done. In fact, it's almost 11 pm, and I still need to re-empty and re-fill the dishwasher, and dole out all of the medications for next week. So I'll just post some recipes and get back to it.

Tonight's dinner was "Chicken and Vegetable Noodle Soup" with "Herb Garlic Loaf" as a side dish.

Chicken and Vegetable Noodle Soup

7 cups milk
2 lb california-blend vegetables; frozen
1 cup american cheese; cubed
2 envelope dry chicken noodle soup mix
6 Cups chicken; cooked and shredded or diced

Note: 6 Cups shredded chicken = approx 2 lbs.

Crock Pot method:
Put all ingredients except for cheese in the crock pot on low heat for 8 hours. Add cheese during the last half hour.

OR (Below is the quick way to cook it, which I don't normally use.)

In a large saucepan, bring milk to a boil. Stir in chicken and vegetables and return to a boil. Reduce heat; cover and simmer for 6 minutes. Stir in cheese and soup mix. Return to a boil. Reduce heat. Simmer, uncovered, for 5-7 minutes or until the noodles are tender and the cheese is melted, stirring occasionally.

Herb-Garlic Loaf

3 cup bread flour
1 envelope savory herb with garlic soup mix
1/2 teaspoon Salt
4-1/2 teaspoon nonfat dry milk powder
1 tablespoon Sugar
4-1/2 teaspoon Butter; softened
1 cup water (I substitute Ginger Ale...makes fluffier bread)
2 tablespoon water
2-1/4 teaspoon active dry yeast

Bake in bread machine. Use basic bread setting.