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Wednesday Lunch
Root Vegetable Soup (Recipe from The Dietitians of Canada Cook Great Food cookbook)
This is such an easy and delicious soup to make. I likethat I can just throw all the ingredients in at once and then let the delicious smell take over our house as the soup simmers for an hour.
Ingredients:
4 cups water
1 beef bouillon cube
1 cup chopped potatoes
1 cup chopped carrots
1 cup chopped turnip
1/3 chopped celery
1/3 chopped onion
1 can (398 mL) tomatoes
1 can (398 mL) kidney beans, drained and rinsed
1/2 tsp dried oregano
1/2 tsp garlic powder
1/2 tsp paprika
Salt & pepper to taste
1/2 cup cut-up green beans
Directions:
In a large stockpot, combine water, bouillon cube, potatoes, carrots, turnip, celery, onion, tomatoes, kidney beans and seasonings; bring to boil. Reduce heat, cover and simmer for about 1 hour. Add green beans during last 10 minutes of cooking.
Wednesday Supper
Baked Chicken (Recipe adapted from Miss American Thigh from The Looneyspoons Collection by Janet & Greta Podleski)
This recipe is so delicious. I actually don't really like chicken but I ate a whole piece to myself tonight. Such an easy recipe to make and I highly recommend it.
Ingredients:
2/3 cup grape jelly
1/2 cup ketchup
1/3 cup minced onions
2 tbsp white vinegar
1 tsp dry mustard
12 bone-in chicken thighs, skin removed (about 3 lbs)
Directions:
In a small pot, stir together grape jelly, ketchup, onions, vinegar and dry mustard. Cook over medium-high heat until mixture comes to a boil and jelly is melted. Remove from heat.
Arrange chicken pieces in a 9 x 13 baking dish. Pour sauce evenly over chicken and turn pieces to coat both sides. Bake at 400F for about 45 minutes, until chicken is very tender. Serve hot.
Alterations:
I used chicken breast instead of thighs, since that is what I had in my freezer. I served the chicken over a wild-rice blend with cooked vegetables and salad on the side.
Enjoy!
- Kyla
Root Vegetable Soup (Recipe from The Dietitians of Canada Cook Great Food cookbook)
This is such an easy and delicious soup to make. I likethat I can just throw all the ingredients in at once and then let the delicious smell take over our house as the soup simmers for an hour.
Ingredients:
4 cups water
1 beef bouillon cube
1 cup chopped potatoes
1 cup chopped carrots
1 cup chopped turnip
1/3 chopped celery
1/3 chopped onion
1 can (398 mL) tomatoes
1 can (398 mL) kidney beans, drained and rinsed
1/2 tsp dried oregano
1/2 tsp garlic powder
1/2 tsp paprika
Salt & pepper to taste
1/2 cup cut-up green beans
Directions:
In a large stockpot, combine water, bouillon cube, potatoes, carrots, turnip, celery, onion, tomatoes, kidney beans and seasonings; bring to boil. Reduce heat, cover and simmer for about 1 hour. Add green beans during last 10 minutes of cooking.
Wednesday Supper
Baked Chicken (Recipe adapted from Miss American Thigh from The Looneyspoons Collection by Janet & Greta Podleski)
This recipe is so delicious. I actually don't really like chicken but I ate a whole piece to myself tonight. Such an easy recipe to make and I highly recommend it.
Ingredients:
2/3 cup grape jelly
1/2 cup ketchup
1/3 cup minced onions
2 tbsp white vinegar
1 tsp dry mustard
12 bone-in chicken thighs, skin removed (about 3 lbs)
Directions:
In a small pot, stir together grape jelly, ketchup, onions, vinegar and dry mustard. Cook over medium-high heat until mixture comes to a boil and jelly is melted. Remove from heat.
Arrange chicken pieces in a 9 x 13 baking dish. Pour sauce evenly over chicken and turn pieces to coat both sides. Bake at 400F for about 45 minutes, until chicken is very tender. Serve hot.
Alterations:
I used chicken breast instead of thighs, since that is what I had in my freezer. I served the chicken over a wild-rice blend with cooked vegetables and salad on the side.
Enjoy!
- Kyla
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