Tag: SOUP

COOKING THURSDAY ~ CREAMY CHICKEN NOODLE SOUP ~ BLOG 365.85A

Are you a “broth” or “creamy” chicken noodle soup person? My great grams made a chicken and noodles dinner that was always served over mashed potatoes. But, thin it down JUST a bit and you have a terrific thicker creamy chicken noodle soup that I net will become your family’s new favorite version. Grams made her own noodles and started with a whole chicken to boil down to make her broth – hey for all I know she grew the veggies and plucked the chicken, but as the recipe has been handed down the flavor has stayed the same even with grocery store short cuts.

Many consider chicken noodle soup a cure all, but it is also a completely comforting hearty meal, plus it covers ALL the food groups – proteins, vegetables, carbs and dairy and a hint of spice with the smoked paprika. Stirring in half a cup of heavy cream, 1 cup of frozen peas and a splash of sherry vinegar absolutely delectable.

CREAMY CHICKEN NOODLE SOUP adapted from SOUTHERN LIVING and Great Grandma Eaton
Active Time: 25 minutess
Total Time: 25 minutes
Servings: 4

1/4 cup unsalted butter
1 LARGE VIDALIA onion, finely chopped
4 medium carrots, rustic sliced
2 medium celery stalks, chopped
FRESH ground sea salt and black pepper
1/4 cup WONDRA flour
4 medium garlic cloves, FINELY minced
1/4 teaspoon smoked paprika
6 cups homemade chicken stock
8 ounces homemade or QUALITY old-fashioned wide egg noodles
4 cups rotisserie chicken pieces
1/2 cup heavy whipping cream
1 tablespoon sherry vinegar
1 tablespoon FRESH lemon thyme leaves

  • 
Melt butter in a large pot over medium-high.
  • Add onion, carrots, celery and FRESH ground sea salt and black pepper.
  • Cook 5 minutes, stirring occasionally. 

  • Add flour, garlic and paprika, cooking and stirring constantly for another minute until mixture is fragrant and flour turns light brown.
  • 
Add stock to flour mixture and increase heat to high.
  • Bring to a boil, stirring occasionally.
  • Reduce to a simmer and add egg noodles, cooking and stirring occasionally for 10 minutes until tender and just cooked through.
  • 
Reduce heat again to medium-low.
  • Add chicken, cooking and stirring constantly2-3 minutes until chicken is heated through.
  • Remove from heat.
  • Stir in cream, sherry vinegar, thyme leaves and season to taste.

 

COOKING THURSDAY ~ MANHATTAN CLAM CHOWDER ~ BLOG 365.71B

To me, a Manhattan or “RED” clam chowder allows the clams to shine through more than the New England “WHITE” sauce version which masks their flavor too much. So, if you’re a seafood lover, you’ll adore this Manhattan “RED”clam chowder version loaded with lots of clams, crispy browned bacon, vegetables cooked in bacon fat and potatoes simmered in the savory tomato broth until the potatoes are tender. The “RED” version is a much lighter version as opposed to the creamy New England version.

Many of the same flavor components exist in BOTH versions, such as the clams, clam juice, onion, celery, bacon and seasonings. The major difference is that one is a tomato broth based, while the other is a cream milk base.

While this is a fairly traditional version, you can change or add other ingredients to customize this dish to your tastes. Instead of bacon, try salt pork, pancetta or even diced cubed ham or even all of them. Try adding red or green bell peppers or corn to add more nutrition to the dish. Or, you could turn it into a seafood chowder by adding multiple proteins like shrimp, mussels, crab or fish.

MANHATTAN CLAM CHOWDER serves 6

6 slices bacon, chopped
1/2 cup onion, diced
2 carrots peeled, halved and sliced
2 stalks celery, halved and sliced
2-3 cloves garlic, minced
1/4 cup QUALITY tomato paste
1 teaspoon FRESH chopped thyme
1 pound baby russet potatoes
16 ounces bottled clam juice
2 cups homemade chicken broth
28 ounces canned diced tomatoes, DO NOT DRAIN
10 ounces WHOLE baby clams, drained
FRESH ground sea salt and black pepper, to taste
2 tablespoons FRESH chopped parsley
oyster crackers

  • Heat a large pot over medium heat.
  • Add the bacon and cook, stirring occasionally, until crisp.
  • Use a slotted spoon to remove the bacon from the pot and drain on paper towels.
  • Add the onions, carrots and celery to the pan.
  • Season with salt and pepper to taste, cooking and stirring occasionally 6-8 minutes or until vegetables are tender.
  • Add the garlic and cook for 30 seconds more.
  • Add the tomato paste, thyme, clam juice, broth and potatoes to the pot, stirring to combine and bringing to a simmer for 10-15 minutes or until potatoes are tender.
  • Stir in the tomatoes and baby clams.
  • Season the soup with salt and pepper to taste.
  • Simmer for 5 more minutes.
  • Stir in the reserved bacon.
  • Top with chopped parsley.
  • Add oyster crackers and more bacon if desired, then serve.


SLOW COOKER VERSION This dish can easily be adapted to the slow cooker.

  • Follow the first 4 steps of the recipe, then transfer the cooked vegetables to a crock pot, along with the tomato paste, seasonings, clam juice, broth and potatoes.
  • Cook on low for 4 hours or high for 2 hours, until the potatoes are tender.
  • Stir in the clams and tomatoes. Cook for an additional 20 minutes.
  • Stir in the bacon and parsley.

COOKING THURSDAY ~ CREAMY STEAK & POTATO SOUP ~ 2026 BLOG 365.36C

At a favorite haunt recently I had this amazing bowl of soup that I immediately had to try and duplicate. NAILED IT!!

CREAMY STEAK & POTATO SOUP serves 6-8

Hearty, cheesy and flavorful describe this cold weather favorite comfort food in our family. This tasty soup is loaded with tender beef, tender potatoes and a cheesy broth that warms you to the bone.

1 tablespoon avocado oil
1 pound beef (top sirloin or ribeye, cut into small bite size pieces)
FRESH ground sea salt and black pepper
Montreal Steak seasoning
1 cup FINELY diced onion
2 cloves garlic, FINELY minced
4 cups beef stock
2 pounds potatoes, washed and cut into 1-inch cubes
1/2 cup butter
1/2 cup AP flour
3 cups WHOLE milk
1 cup heavy cream
8 ounces shredded white cheddar cheese
green onions, optional garnish

  • Add the oil to a large dutch oven over medium heat.
  • Generously season the steak with the salt, pepper and Montreal steak seasoning.
  • Add flour to a large ziplock bag.
  • Add steak pieces to the bag.
  • Remove steak pieces, shaking off excess into bag. Reserve flour.
  • Add steak pieces to the hot oil, cooking and stirring occasionally for 5-6 minutes, until cooked through.
  • Remove the steak with a slotted spoon and set it aside.

  • Add the onions and garlic to the pot cooking 2-3 minutes until softened.
 Be sure and scrape the bottom of the pan for any bits of seasoned beef stuck to bottom. They’ll only add more flavor.
  • Add the beef stock and the potatoes.
  • Increase the heat to high and bring to a SLOW boil for 10-12 minutes or until the potatoes are just fork tender.

  • Meanwhile, in a saucepan over medium heat, melt the butter.
  • Whisk in the flour until combined and cook 1-2 minutes, stirring often.
  • Whisk in the milk.

  • Once the potatoes are fork-tender, add the hot milk mixture and gently stir 3-4 minutes until thickened.

  • Add steak back to the pot along with the heavy cream and cook 2-3 minutes JUST until heated through.

  • Remove the pot from the heat and gently fold in the white cheddar cheese until melted and well blended.

  • Adjust seasoning as necessary.
  • 
Ladle the soup into bowls and garnish with extra cheese and sliced green onions, if desired.

  • Serve with crusty bread.

NOTE : I like to use “little Yellows” 1.5 pound bag of potatoes from the Little Potato Company for easier prep.

COOKING THURSDAY ~ CHICKEN BROCCOLI CHEESE SOUP ~ 2026 BLOG 365.29C

A silky, creamy, cheesy soup that’s delicious, but more importantly VERY quick and easy to make. Even with the scratch prep, this soup is on the table in under 45 minutes. Prep all ingredients first and the recipe moves along quickly.

CHICKEN BROCCOLI CHEESE SOUP

2 tablespoons unsalted butter
1 tablespoon avocado oil
1 LARGE Vidalia onion, FINELY chopped
2 medium carrots, julienned into matchsticks
FRESH ground sea salt and black pepper
1 teaspoon sweet paprika
3 tablespoons AP flour
3 cups chicken broth
4 cups broccoli florets cut into ½-inch pieces or smaller, to taste
1 cup heavy cream
1 cup WHOLE milk
8 ounces (2 cups) extra-sharp cheddar cheese, shredded
4 ounces (1 cup) American cheese, diced into cubes
4 ounces cream cheese, diced into cubes
2 cups rotisserie chicken pieces
1 bunch green onions, sliced thin, garnish
shredded cheddar cheese, garnish

  • In a large Dutch oven combine the butter and oil over medium-high heat until the butter is melted.
  • Add the diced Vidalia onion, carrots, salt and pepper.
  • Cook 4-5 minutes until the onions are just starting to soften.
  • Sprinkle with the flour and stir to coat the vegetables, cooking and stirring until the flour is golden.
  • Gradually add the chicken broth and scrape the bottom of the pan to release any browned bits.
  • Add the broccoli and bring to a SLOW simmer.
  • Reduce the heat to medium-low, cover and simmer for 10 minutes.
  • Whisk together the milk and heavy cream.
  • Stir in the milk mixture and cheeses, cooking and stirring frequently until the cheese is completely melted.
  • Fold in the chicken, cover and simmer for another 5 to 10 minutes or until heated through.
  • Adjust the seasoning to taste.
  • Garnish each bowl with shredded cheddar, green onion slices and fresh cracked black pepper.
  • Serve with crusty bread.

COOKING THURSDAY ~ CREAMY TUSCAN TORTELLINI SOUP ~ 2026 BLOG 365.15B

Creamy Tuscan garlic tortellini soup is so easy to make and one of the best soups that you will make! This soup is loaded with cheesy tortellini, diced tomatoes, healthy spinach, and hearty white beans. It is the most creamy and delicious soup that I know your family will love!

CREAMY TUSCAN TORTELLINI SOUP serves 8

2 cups cooked shredded rotisserie chicken
2 tablespoons unsalted butter
1 small onion, diced
2 cloves garlic, minced
1/4 cup FRESH chopped Italian Parsley
1 cup FRESH chopped spinach
2 cups homemade chicken broth
1 (14-ounce) can fire roasted diced tomatoes
1 (15-ounce) can navy beans, drained and rinsed
1 cup heavy cream
½ cup FRESH grated parmesan cheese
1 teaspoon Italian seasoning
FRESH ground sea salt and black pepper, to taste
10 ounces refrigerated cheese tortellini

  • Melt 2 tablespoons unsalted butter in a large pot over medium heat.
  • Add 1 small diced onion, cooking 1-2 minutes until tender.
  • Add garlic and cook for 30 seconds more until fragrant.
  • 
Stir in chicken broth, diced tomatoes, navy beans, heavy cream, Parmesan cheese, Italian seasoning, salt, pepper and bring to a simmer.

  • Stir in rotisserie chicken pieces, cheese tortellini, parsley and spinach.
  • Simmer for 10 minutes to thicken, and allow the tortellini to cook.
  • Taste and adjust seasoning if needed. Enjoy!

COOKING THURSDAY ~ AVGOLEMONOA aka GREEK LEMON CHICKEN RICE SOUP ~ 2026 BLOG 365.1A

After you’ve had this creamy, silky, rich and lemony chicken rice soup with a bright, tangy flavor, you’ll never open a can again. It’s simple to make and ready in under 30 minutes.

AVGOLEMONOA aka GREEK LEMON CHICKEN RICE SOUP adapted from The Mediterranean Dish and several scrap recipes from antique boxes. Total Time: 35 minutes – serves 6

1 tablespoon Avocado oil
3 LARGE carrots, FINELY chopped carrots
3 stalks celery, FINELY chopped celery
1 LARGE bunch FINELY chopped green onions
1 tablespoon FRESH chopped Lemon Thyme
2-4 garlic cloves, FINELY minced
7 cups homemade chicken broth
1 1/4 cups water
1 teaspoon ground leaves
1/2 cup short grain rice
1/2 teaspoon smoked paprika
FRESH ground sea salt and pepper, to taste
2 cups shredded rotisserie chicken breast pieces, shredded
1/2 cup FRESH squeezed lemon juice (2 LARGE lemons)
1 lemon, sliced
2 LARGE eggs
Chopped FRESH parsley or green onions for garnish (optional)

  • In a large Dutch oven or heavy pot, heat 1 tablespoon avocado oil on medium-high.
  • Add the carrots, celery and green onions, toss together to saute briefly then stir in the garlic.
  • Add the broth, water, paprika, lemon thyme and bay leaf seasoning and bring to a boil.
  • Once the liquid has come to a rolling boil, add the rice, lemon slices, salt and pepper.
  • Reduce heat to medium-low and simmer for 20 minutes or until the rice is tender.
  • Add chicken and simmer 5 minutes more.
  • In a medium bowl, whisk together the lemon juice and eggs.
  • While whisking, GRADUALLY add 2 ladles of the broth from the cooking pot to temper the eggs. Once fully combined.
  • Add the sauce to the chicken soup and stir until well blended.
  • Remove from heat immediately so eggs don’t curdle.
  • Adjust seasonings, to taste.
  • Discard lemon slices.
  • Garnish with fresh parsley or green onions, if you like.
  • Serve hot with your favorite crusty bread.
  • Enjoy!

NOTES:

Be sure to rinse the rice well. It also helps to soak the rice in water for about 15 minutes or so before draining and adding to soup. Orzo can be substituted, but requires only about 7 minutes cooking time, adjust accordingly.

COOKING THURSDAY ~ ROASTED BUTTERNUT SQUASH BISQUE with CRANBERRY COULIS ~ BLOG 365.352

Butternut squash is the star of this creamy, earthy soup and is brightened up with the addition of a sweet, tart cranberry coulis.

ROASTED BUTTERNUT SQUASH BISQUE with CRANBERRY COULIS

COULIS
1 bag cranberries
12 ounces pomegranate juice
+/- 1/2 cup sugar
Zest of 1 LARGE orange

  • Place the cranberries, juice and sugar into a saucepan over medium heat. 
  • Bring to a SLOW boil and cook, stirring occasionally until the cranberries burst and the mixture starts to thicken. 
  • Run through the fine sieve of a food mill placed over a bowl, discarding the solids or puree in a food processor and then press the mixture through a fine sieve to remove any solids. 
  • Set aside.

SOUP
1 LARGE (2-3 pounds) butternut squash
4 + 2 tablespoons butter
1 small bag baby carrots
3 tablespoons avocado oil
1 LARGE onion, small chopped
3 garlic cloves, FINELY minced
4 cups homemade chicken broth
1 tablespoon PURE maple syrup
+/- 1 cup brown sugar
FRESH ground nutmeg, to taste
FRESH ground sea salt and black pepper, to taste

  • Preheat oven to 425°.
  • Line a baking sheet with foil and lightly spray with non-stick spray.
  • Prick squash several times with a fork and place in the center of the baking sheet.
  • Melt 4 tablespoons butter in 8×8 baking dish.
  • Add carrots and season with FRESH ground sea salt and black pepper.
  • Roast squash and carrots for 1-1 1/2 hours until tender.
  • Remove from oven and cool ALMOST completely enough to handle, then peel away skin from the squash and discard.
  • In a large saute’ pan melt 2 tablespoons butter and avocado oil together.
  • Saute’ onions and garlic 5-7 minutes until softened.
  • Add squash pieces, carrots and chicken broth.
  • Use an immersion blender to puree until creamy and blended. Add more broth if necessary to get to desired consistency.
  • Bring to a simmer and cook 10-15 minutes until desired consistency is reached.
  • Stir in brown sugar, maple syrup and nutmeg.
  • Season to taste with salt and pepper.
  • Add a sprinkle of brown sugar.
  • Add a drizzle of the cranberry puree. Use a knife or chopstick to swirl a bit.

CHICKEN SAUSAGE PARMESAN SOUP ~ BLOG 365.224

Don’t forget the crunch with homemade croutons! I adapted this recipe from Pampered Chef.

CHICKEN SAUSAGE PARMESAN SOUP serves 6

2 cups French bread cubes *
2 tablespoons avocado oil, divided
3 tablespoons Pampered Chef Garlic & Herb Rub, divided
1½ cups homemade chicken stock
Parmesan rind from freezer, optional
3 green onions, diced
2 cups marinara sauce
14.5 ounce can diced tomatoes with garlic and onion, undrained
2 links mild Italian sausage
2½ cups diced rotisserie chicken pieces
3 garlic cloves, FINELY minced
1/2 cup FRESH grated Parmesan cheese
1/2 cup grated mozzarella cheese

  • Toss the bread cubes, oil and 1 tablespoon of the rub together.
  • Bake bread cubes, uncovered, 10-15 minutes or until they begin to brown, stirring every few minutes.
  • Sprinkle with FINELY grated Parmesan cheese.
  • Remove from oven and let cool.
  • Remove casings from sausage and brown with onions in large sauce pan until cooked through and completely crumbled.
  • Add garlic and sauté until fragrant.
  • Stir in the stock, remaining tablespoon of Garlic Herb rub, marinara sauce, tomatoes and chicken, simmering for 15-20 minutes.
  • Stir in the Parmesan cheese.
  • Top the soup with half of the mozzarella and sprinkle with croutons.
  • Let stand, covered, for 2–3 minutes or until the cheese is melted.
  • Serve with remaining croutons.

NOTE:

  • I make my croutons out of croissant bread I buy at Costco.
  • I also use a frozen rind of Parmesan if making my marinara from scratch.

LOADED HASH BROWN POTATO SOUP ~ BLOG 365.35

One of our favorite local lunch haunts has the most amazing soup – a cheesy hash brown soup. As much as I love it, it has always seemed just a little incomplete to me so I’ve “souped” it up a bit by adding the meatballs, bacon, green onions and even more cheese! Then I went one step farther and adapted it to the crock pot for that easy fall/winter cozy meal.

LOADED HASH BROWN POTATO SOUP
1 30-ounce bag Simply Potato Shredded Hash Brown Potatoes
1 cup water
5 cups homemade chicken bone broth
1 cup small diced carrots
12 ounces bacon, browned and crumbled (reserve 2 tablespoons for garnish)
6-8 small meatballs, halved, halved and halved again into small pieces
FRESH ground sea salt and black pepper, to taste
1 bunch green onions, sliced thin (reserve 2 tablespoons of green tops for garnish)
1-2 cloves garlic, minced
3 tablespoon WONDRA flour
1 cup heavy cream
2 cups shredded cheddar cheese
2 tablespoons shredded cheddar cheese for garnish
Sour cream, for garnish

  • Stir together the hash brown potatoes, carrots, bacon, broth, water, onions, garlic, salt and pepper in a 5 quart crock pot.

  • Cook on LOW for 3-4 hours
.
  • Whisk together flour and cream until smooth and stir into slow cooker.

  • Cover and cook on LOW for another 30 minutes.
  • Add cheese and stir until cheese is melted.

  • Serve hot topped with cheese, sour cream, bacon and green onions.


COUNTRY FRENCH CHICKEN GARLIC SOUP ~ BLOG 365.3

This recipe is inspired by an old Julia Child recipe.

COUNTRY FRENCH CHICKEN GARLIC SOUP
1 tablespoon butter
1 tablespoon avocado oil
1 SMALL onion, chopped (1 cup)
10-12 cloves garlic, chopped
4 cups homemade chicken broth
1 LARGE potato, diced (1 cup)
1 1/2 cups diced rotisserie chicken pieces
1/2 cup heavy cream
1 tablespoon FRESH chopped thyme
FRESH ground sea salt and black pepper
1/4 cup chopped FRESH parsley, for garnish
Grated Gruyere, for garnish
Crusty bread or Butter Swim Biscuits

  • Melt butter and oil together in large pot over medium heat.
  • Add onions and garlic, sautéing until soft.
  • Add chicken broth and diced potatoes. Bring to a SLOW boil.
  • Reduce heat and let it simmer for 20 minutes or until potatoes are tender.
  • Use an immersion blender to puree the soup until smooth.
  • Stir in heavy cream, thyme, chicken pieces, FRESH ground salt and pepper. Heat through.
  • Sprinkle with chopped fresh parsley before serving and serve with crusty bread.
  • For extra richness, top with grated cheese and crusty bread.

CREAMY CHICKEN & CAULIFLOWER SOUP ~ BLOG 366.263

Frontier soups had a creamy cauliflower that I LOVE, but hate the price of. Then I realized how much easier and less expensive it was to make FRESH that tastes even better.

Cauliflower can be bland, but roasted cauliflower makes soup taste amazing!! Adding a butter instead of cream makes it extra creamy. Adding the chicken makes it superb!

CREAMY CHICKEN & ROASTED CAULIFLOWER SOUP

1 large (2 pounds) head cauliflower, cut into bite-size florets
2 + 1 tablespoons avocado oil, divided
FRESH ground sea salt and black pepper, to taste
1 medium red onion, FINELY chopped
2-3 cloves garlic, FINELY minced
4 cups HOMEMADE chicken broth
2 tablespoons unsalted butter
Juice of 1 LARGE lemon
FRESH ground nutmeg
1-2 cups rotisserie chicken pieces
2 tablespoons each FINELY chopped fresh flat-leaf parsley and green onions for garnish

  • Preheat the oven to 425°.
  • Line a large, rimmed baking sheet with parchment paper for easy cleanup.
  • Toss the cauliflower with 2 tablespoons of the avocado oil until lightly and evenly coated in 2 tablespoons of oil.
  • Arrange in a single layer on the baking sheet.
  • Sprinkle with FRESH ground sea salt and black pepper.
  • Bake 30 minutes until the cauliflower is tender and caramelized on the edges, turning halfway.
  • In a Dutch oven melt the remaining 1 tablespoon avocado oil over medium heat until shimmering.
  • Add the onion and a bit of salt.
  • Cook 4-5 minutes stirring occasionally, until the onion is softened and translucent.
  • Add the garlic and cook, stirring constantly, until fragrant, about 30 seconds.
  • Add the broth.
  • Reserve a few of the prettiest roasted cauliflower florets for garnish and add the rest of the roasted cauliflower to the pot.
  • Increase the heat to medium-high and bring the mixture to a simmer and then reduce the heat to a GENTLE simmer.
  • Cook 20 minutes, stirring occasionally, to give the flavors time to meld.
  • Remove the pot from the heat and let it cool for a few minutes.
  • Using an immersion blender blend until smooth.
  • Add the butter.
  • Add the lemon juice and nutmeg and blend again.
  • Add chicken pieces.
  • Adjust seasoning to taste. Don’t be afraid to use seasoning!!!
  • Ladle into bowls.
  • Garnish with a roasted floret and garnish with a sprinkle of chopped parsley, green onion IF desired.

HAPPY HOMEMAKER MONDAY with MENU PLANS & RECIPE LINKS week 16 of 2024 ~ BLOG 366.106

Be sure to join us for Happy Homemaker Monday and link up with our host, Sandra at Diary of a Stay at Home Mom

It’s cloudy and gray, which is no big surprise 😀 Today’s high is supposed to be around 50 or so and then clear for the rest of the week. Clear will be awesome during the day, but will bring back some cold nights. Levis and a favorite long sleeve t-shirt. I am trading in the UGG’s for tennies in hopes that spring really is here to stay.

THIS WEEK’S TO DO LIST, PROJECTS & APPOINTMENTS
  • LAUNDRY & CLEANING I got caught up on all the laundry and cleaning this weekend. 😀
  • GROCERIES & ERRANDS I only need a few things for me this week, but I’m preparing dinner Tuesday AND Friday for the Eagles and need several things for those meals. Fortunately, I only have to cook for tomorrow and not serve. I have a hair cut and first pedicure for the season tomorrow and will pick up the groceries I need at that time.
  • PAPERWORK, PHONE CALLS, PROJECTS & TRAVELS My main goal today is to get caught up on this category! Yesterday I was heavy into spring cleaning and sorting through linen and bathroom type things. Another friend has been doing the same thing and my car is full of donations from the 2 of us.
  • RECIPE RESEARCH & MENU PLANNING I’m still doing a few slow cooked meals and looking for lighter spring recipes.

WHAT’S ON THE DVR/TV
  • NETFLIX I watched the BRICKLAYER an action packed CIA type movie
  • PRIME We’ve been watching a new series called FALLOUT with Walter Goggins – a bit weird and even raunchy in places, but intriguing too.
  • CABLE The DVR is pretty well cleaned up, but there are a few lingering shows to catch up on – WHEN CALLS THE HEART, SPRING BAKING CHAMPIONSHIP, TRACKER, NCIS, LAW & ORDER, BLUE BLOODS, GHOSTS, YOUNG SHELDON, GOOD DOCTOR…

I’m still trying to finish THE ALICE NETWORK by Kate Quinn on my actual kindle – just can’t talk myself into walking away completely. I did start Fannie Flagg’s I STILL DREAM ABOUT YOU on my kindle phone app which I’ve been reading in waiting rooms and such.

BREAKFAST is always a work in progress for me – it will generally be hot water and a fruit yogurt 😀
4/15 MONDAY
4/16 TUESDAY
4/17 WEDNESDAY
4/18 THURSDAY
4/19 FRIDAY
4/20 SATURDAY
4/21 SUNDAY
DINNER
 SLOW COOKER CHICKEN & DRESSING
OVEN BBQ CHICKEN
BAVETTE STEAK
 BROWN SUGAR BOURBON PORK CHOPS
 COBB SALAD with JALAPENO RANCH
HONEY THYME PORK
 CHICKEN FAJITA BOWLS
DESSERT
 
MARGARITA CAKE with CREAM CHEESE FROSTING
 LEMON BLUEBERRY COFFEECAKE

I didn’t take many photos this week, but did see these adorable chicks up at the feed store. And these bulls were on opposite sides of the road and VERY vocal when the female came trotting up to one of them. It was fun to watch them. 😀