Sunday, January 19, 2020

From No Supper to 3 Meals

Last Wednesday I had no idea what we would have for supper. I reviewed what was in the freezer and what was in the pantry, and I came up with absolutely nothing. I finally decided it would be pancakes.

Then it occurred to me that I had a doctor’s appointment in the afternoon, and that I could swing by the grocery store on the way home. I took a quick look at the store’s advertisement. Nothing really appealed to me or made a suggestion. But then I saw Marie Callender’s pot pies in the frozen foods ad section. That clinched it. Pot pies for supper.

Stopping at the grocery store after the appointment, I headed straight for the frozen food aisles. But in doing so, I had to walk past the checkout area. There, on a display, were deli-baked whole chickens. Those chickens are usually in the deli area, seldom at the front of the store. It seemed to be an omen. So I quickly revised our supper menu and picked up a roasted chicken. I also grabbed a couple pot pies for a later meal.

We ate half the chicken for supper Wednesday night. Along with mashed potatoes and frozen vegetables. Of the other half of the chicken, I saved a leg and a few chunks of breast for a lunch meal for me. And the remaining chicken became a Mexican soup for Thursday’s supper. Also Friday’s supper and a couple lunches.

I went from having no idea what was for supper to having 3+ suppers planned pretty quickly when I impulse-buyed the deli rotisserie chicken.

Hearty Mexican Chicken Soup
Total time:            30 minutes
Serves:                   8

1 large yellow onion, chopped
1 Tbsp. oil
1 clove garlic, minced
1/2 tsp. ground cumin
1 qt. (4 cups) fat-free reduced-sodium chicken broth
1 can (15.5 oz.) cannellini beans, rinsed
1 C. thick & chunky salsa
2 C. shredded rotisserie chicken
1 C. frozen corn
2 green onions, chopped
1/4 C. chopped fresh cilantro
1 C. Mexican-style shredded cheese

Cook yellow onions in hot oil in large saucepan on medium heat 6 to 7 minutes or until tender, stirring frequently. Add garlic and cumin; cook and stir 1 minute.

Add broth, beans and salsa; stir. Bring to boil. Stir in chicken and corn. Return to boil; simmer 5 minutes, stirring occasionally. Remove from heat.

Stir in green onions and cilantro. Serve topped with cheese.

Note: Add one can RO-TEL diced tomatoes with chilies. 

Kraft Foods     01/2020

Monday, January 6, 2020

Change of Command

“That’s Mrs. Potter. She always goes on the right side of my desk. Five sisters and not a bum in the bunch.”

“I never start the day without throwing Mrs. Potter a salute.”