recipe

January 11, 2012 by admin · 4 Comments

Flu shots. I hate them.

This year was the first year I’ve ever taken the kids for one- and only because the little miss’ Preschool required it- and now? She’s sick. This afternoon was filled with a 101 fever, yucky eye-goo, and just a whole lot of whining. Fun times, thanks Doc.

When dinner time rolled around she said to me:

“Mommy, you fix me. You give me Sponge Bob….” (Our thermometer)

“You give me candy…” (The Pedisure for her fever)

And now you give me chicken soup.”

“Umm, we don’t have chicken soup sweetie, and quite frankly Mommy has this strange fear of cooking soup from scratch” – is what I wanted to say.

But she’s a picky eater to begin with so the fact that she was asking for food other than Toast or Mac & Cheese while she was sick was a miracle. I knew I had to deliver.

So quickly I Google’d “QUICK AND EASY CHICKEN SOUP RECIPE“. I came across one that was easy enough and then made it my own by spicing it up a little. My first time ever making chicken soup… and it was delish! Both kids ate it and loved it. So I’m sharing… because trust me, if I could whip it up– it truly is the simplest chicken soup recipe ever.

From Pot To Table Time: 30 minutes.

Ingredients:

Pasta of choice (some use noodles, we used pastina sized ABC pasta for the entertainment factor)

1/2 lb of Boneless Chicken

*4 bouillon cubes (*In my kitchen we just used 2 Knorrs Chicken Stock Pots because that’s just what we had)

3 cups of water

1/2 onion thinly sliced

1/2 celery stalk thinly sliced

1/2 carrot

*1 clove of garlic (*Confession: I keep the pre-chopped in a jar garlic. 1 clove in my kitchen= 1 heaping teaspoon)

Salt and Pepper

Directions:

1. Add all ingredients into large pot. Let it cook for 20 minutes.

2. Remove the chicken and with 2 forks shred the chicken.

3. Boil pasta and add shredded chicken. Cook for another 10 minutes.

Viola! Mom Win!

Filed Under: Cookin' with the kid, Recipes · Tagged With: chicken soup, dinner, flu, flu shot, quick, recipe, sick kids, simple

September 13, 2011 by admin · 2 Comments

I am more than a little late in posting last week’s Weigh-in/update, but I had technical difficulties with iMovie. So if it look like my words are dubbed in like an old foreign language film, its because they were. It was a nightmare- but it’s up!

As you will see below, this week was the week of the whacked out scale…. but on the flip side- I have a great Eggplant recipe to share from Freshology! Woohoo!

Grilled Eggplant and Roasted Bell Pepper Sandwich
With Fresh Mozzarella and Basil Leaves on Whole Grain Bread

Makes 4

Ingredients

* 1#Eggplant cut into ½ inch rounds
* 12oz Roasted red bell peppers cut into strips
* 6oz Fresh Mozzarella cut into ½ inch rounds
* 4oz Fresh basil leaves
* 2oz Extra virgin olive oil
* 1oz Balsamic vinegar
* 8 Slices of Whole grain bread
* Salt and pepper to taste

Directions

* Brush the Eggplant slices with the olive oil, garlic, oregano and Balsamic vinegar and let sit for 30 min.
* Grill the eggplant using a grill pan or outdoor grill for 3 minutes a side or until very tender and season lightly with salt and pepper.
* After cooling the Eggplant assemble your sandwich by placing the eggplant, roasted peppers, fresh mozzarella and basil leaves in that order and top with the bread.