January 23- January 29 Menu

Monday, January 23-  Tonight I am using the dark meat from the whole chicken we bought for yesterday's dinner, in my homemade chicken soup.  Sliced bread will accompany the soup.

Chicken Noodle Soup 2 WW Points

• 1 tsp olive oil
• 2 1/2 cups wide egg noodles
• 8-10 cups chicken broth
• 1 teaspoon poultry seasoning
• 2 clove minced garlic
• 1 cup chopped celery
• 1 cup chopped onion
• 1 cup diced carrot
• 1 cup of peas or green beans
• 1 tsp basil
• 1tsp oregano
• 1/2 tsp black pepper
• 2 tablespoons cornstarch
• 1/4 cup water
• 3 cups diced, cooked chicken meat

Directions

1. In a large pot or Dutch oven, heat olive oil.  Add garlic, onion and celery.  Saute for 5 minutes.  Add remaining vegetables and continue sauteing for additional 5 minutes.
2. Combine broth and seasonings into pot. Bring to a boil. 
3. Add chicken.  Cover and simmer 20 minutes.
4. Bring to boil and add noodles.  Reduce heat, cover, and simmer 10-12 minutes.
5. In a small bowl, mix cornstarch and water together until cornstarch is completely dissolved. Gradually add to soup, stirring constantly. Bring back to a boil.
6. Reduce heat and simmer for 10 minutes or heated through. 

Tuesday, January 24- Fajitas with peppers and onions and quesidillas for the girls will be tonight's dinner.

Wednesday, January 25-  It's Girls Night Out for me which means my girls and husband are on their own for dinner tonight. 


Thursday, January 26-  Tonight I am using my neighbor's Chicken Pot Pie recipe for dinner.  I made this once before and it was excellent!

Chicken Pot Pie 6 WW Pts

• 2 deep dish pie shells 
• 1 can of cream of chicken soup (per a friend's suggestion I am using cream of chicken with herbs)
• 1or 2 cans of veg-all vegetables (or combination of fresh & frozen veggie mix- I used carrots, celery, onion, peas & corn)
• 2-3 cups cooked chicken 
• 1/2-3/4 cup milk 
• Salt and pepper to taste
• 1/2 teaspoon thyme

1. Boil chicken in chicken broth.  After it is cool cut in to small pieces 
2. Reserve broth and boil fresh or frozen vegetables for 5 minutes and drain.
3. Pre heat oven 375 degrees 
4. Mix chicken, vegetables, soup and milk in a medium bowl 
5. Add salt and pepper to taste and thyme
6. Pour mixture in pie crust cover with 2nd pie crust 
7. Cook pie for about 30 minutes or until crust is golden brown.  Allow to cool for 5-10 minutes before slicing.

Friday, January 27- Grilled steak and perogies along with a salad makes a delicious meal.

Saturday, January 28-  We have a Groupon voucher to use at East Coast Wings & Grill tonight!

Sunday, January 29-  I am not sure what tonight's meal will be.  Maybe some more delicious sausage and spinach raviolis?