Chicken Soup with Rice
- 6 cups of chicken broth (homemade or store bought)
- 3 carrots, peeled and diced
- 1 stalk celery, sliced
- 1 small onion (optional)
- 2 tsp salt
- 1 tsp dried oregano
- 1 tsp paprika
- 2 cups cooked chicken, cut into bite sized pieces (use the left-over chicken from dinner the night before)
- 1 cup long-grain rice, cooked (1/2 cup prior to cooking)
Combine first 6 ingredients and bring to a boil. Simmer until vegetables are tender, 15-20 minutes. Stir in chicken and rice. Heat through.
This is a simple recipe that can be prepared after dinner to use up left-over items, or plan ahead and make up a large pot of this soup to freeze in individual containers for easy re-heating for school lunches.
3 very ripe med. bananas, mashed
2 tbsp. vegetable oil
2 c. whole wheat flour
1 c. raisins
1 1/2 tsp. baking soda
1/2 c. skim milk
Mix mashed bananas, oil and egg. In another bowl, mix flour, raisins and baking soda. Combine with banana mixture. Spoon batter into muffin tins that have been sprayed with cooking spray. Fill 3/4 full and bake in preheated 350 degree oven for 20 minutes or until done. These are great to add to the school lunch pail. For a surprise, add in chocolate chips once in a while…always a big hit in our house!!!
Do you have easy lunch ideas to share with us? Email me at: email@example.com