Spring has arrived and every time I step outside, I can smell that fresh scent of spring and I love it. It’s time for me to get out in the garden and start planting those summer flowers. The days are getting warmer but the evenings are still a little chilly. Even though we are not in the fall season we still have those cooler nights in May and on those evenings, there is nothing better than a hot bowl of soup. Continue reading “Chicken Pho”
Mother Nature has given us a sneak peak of warmer weather here and there reminding us that Spring is not far away! In the mean time, here’s another week filled with hot and hearty meals to keep you warm and toasty. Continue reading “Fresh Meal Planning (2/19-2/25)”
I’ve thought a lot about this blog. Slow Cooker Quinoa has kind of had me stumped.
Quinoa was the subject of my first blog over two years ago. I didn’t want to go down that same research based path again. I’ve already told you about its origins and stellar nutritious powers. Also, I don’t do a whole lot of crock pot cooking anymore. Crock pots and slow cookers are a great appliance when preparing food for families and pot lucks. Cooking for one and crock pots don’t really go together.
I have a small 1.5 quart crock pot that is a pretty, bright yellow, so I pulled it out and set it on my kitchen counter hoping its cheery look would inspire me. It didn’t. So I left. It was a beautiful, sunny Saturday in October with temperatures hitting the low seventies, not a day to be inside making up recipes. Also it was a perfect day to work on my biggest project.
Fall is just around the corner, so when the weather gets colder meals get cozier! One of my favorite cozy night-in soups is my own take on Olive Garden’s Zuppa Toscana! Loaded with garlic and potatoes, you can’t go wrong with this delicious recipe.
- 2 tsp. Butter
- 1 Cup Celery, chopped
- 1 Cup Carrot, chopped
- ½ Cup Onion, chopped
- ½ tsp. Thyme
- 1 tsp. Poultry Seasoning
- 5 Cans (14 Oz.) Chicken Broth
- 2 tsp. Chicken Bouillon
- 8 Oz. Egg Noodles
- 2 Cups Cooked Chicken
- Melt butter in large pot.
- Saute the celery, carrot and onion for 5-10 minutes.
- Add thyme, poultry seasoning, chicken broth and bouillon.
- Bring to a boil.
- Add noodles and chicken; cook on low for 20 min.
- Sprinkle with parsley.