Chicken Soup

This soup is so tasty and the secret is simmering the chicken and it’s bones for 4-5 hours for a rich full flavor. This takes time but the end result is worth the effort. I use the leftover roasted chicken. You can also start with an uncooked chicken as well. If you do add more seasoning to taste.

Chicken Soup
prep time 15 min
cooking time 5 hours

Ingredients
1 left over roasted chicken
salt free season blend
salt/pepper to taste
1 medium onion
1/2 bag baby carrots
5 stalks celery
1 cup instant brown rice
Take leftover roasted chicken and remove the skin. Place in pot with 1/2 of the onion, a few carrots and the tops of the celery stalks. Fill the pot with water to cover chicken. Salt and pepper to taste. Add the salt free seasoning to your taste. Bring to a boil. Cover and reduce heat to low simmer for 4-5 hours. The longer you simmer the more flavor in the broth. This extra time makes a huge difference in the final outcome and is worth the wait. After 4-5 hours remove all chicken and bones along with celery carrots and onion. You can strain the broth at this point or just leave as is for a more rustic soup. Skim off any excess fat. to the broth add the other half of the onion diced, the rest of the carrots cut in half, the celery cut in bite size pieces. Bring to a boil and reduce heat. After 10 minutes add brown rice. Remove cooled chicken from the bones and add to soup pot. Stir thru to heat and simmer for 10 minutes more. Serve in bowls and enjoy.

Pork Roast with Spicy Mustard Crust

Pork Roast with Spicy Mustard Crust
prep time 5 min
cooking time 1 1/2 hours (90 minutes) 

Ingredients
1 2-3 lb pork roast
salt free season blend
salt/pepper to taste
1 tbs spicy mustard
Coat the outside of the pork roast with the spicy mustard. (I use one that has horseradish in it. Sprinkle season blend over mustard coating to taste. place on baking sheet and put into a 325 degree oven for one hour and a half. This is enough time to cook a baked potato as well.

Week 6 – menu and shopping list

This week we start off with Chicken soup made from the left over roasted chicken we had last week. It is on the menu three times once for lunch and twice for dinner. Soup is great for stretching your dollars and taking the time to make home made soup is so worth the effort. You just can’t get anything like it in a can. I will post my chicken soup recipe this week for you. I find that simmering the chicken bones for 5 hours makes all the difference. It’s why I posted it for Sunday. If you have leftovers freeze the soup for a meal later on. I find frozen wild salmon fillets a great buy. Easy to thaw overnight and quick to broil for a great meal during the week.

SUNDAY
Brunch 
Breakfast hash, toast w/ jam, orange juice
Dinner Chicken Soup, salad, fresh fruit

MONDAY
Breakfast Cereal, orange juice
Lunch egg salad sandwiches, carrot sticks
Dinner  Broiled Salmon, salad greens, fresh fruit

TUESDAY
Breakfast cereal, orange juice
Lunch Chicken Soup, fresh fruit
Dinner Pork Roast, baked potato, frozen vegetable, fruit

WEDNESDAY
Breakfast cereal, orange juice
Lunch pb&j sandwich, carrots
Dinner Cheeseburger, salad greens, fresh fruit

THURSDAY
Breakfast egg sandwich, orange juice
Lunch  sliced pork sandwich, carrots
Dinner Salmon Salad, fresh fruit

FRIDAY
Breakfast cereal, orange juice
Lunch egg salad  sandwich, carrots, fresh fruit
Dinner Chicken Soup, Grilled Cheese Sandwich, fresh fruit (make a big bowl of popcorn and watch a movie)

SATURDAY
Brunch omelet, toast w/ jam, orange juice
Dinner roasted chicken and vegetables, salad greens, fresh fruit

SHOPPING LIST

ground hamburger, frozen salmon fillet, pork sirloin tip roast , chicken, carrot sticks, eggs, cereal, frozen vegetable, small red potatoes, onion, Roma tomato. sliced cheese, head of lettuce, bread, orange juice, milk, fresh fruit