Thursday, February 9, 2012

cooking dinner...

A lot of us are in the same boat...we are busy moms who wake up early each day to take care of our families. In my case, I wake up at 5:15am and get my hubby out the door, I usually get on the computer and do something (this blog, email, shop, read news, or nothing's my ME time!).  I wake kiddos about 7 and get them off to school by 8 and head to work by 9.  This working away from home is new to me...I have spent the last 12 years of my life being a stay-at-home-working mom and a lot of you continue your work all day at home.  Some days, I am amazed when I realize it's already time to think about dinner.

Do you do the whole weekly or monthly menu plan?  I try.  I also try to not wear my yoga pants when hanging at home, eating lots of yummy chocolate and snacking on chips but it doesn't usually happen...I end up in the same comfy yoga pants, eating junk and racking my brain to figure out what I am feeding my brood that night.  Oh the joys!

Some days I am totally prepared. Some days I have the slow-cooker going by 9am. Those are really nice days. The only problem...there are only so many things you can do in a slow-cooker.
(By the way...don't ever do a whole bone-in turkey breast all day in your slow-cooker. You nearly end up with sand paper and funny looks from your family who is wondering what happen to mom's food tonight...not a good thing!)

Most of the time, I find it very relaxing though to sit on my kitchen stool and make a wonderful dinner for my kiddos and their Dad.  Last night was one of those night.  It wasn't a big deal but I got enough compliments that I thought I would share.

My Quick Chicken Noodle Soup

1 T. oil
1 whole onion, chopped
2 whole carrots, chopped
2 whole celery, chopped
4 garlic cloves, minced

1 t. sage
1 t. thyme
a little salt
a lot of pepper
8 cups low sodium chicken broth 

your fav noodles
2 cups pre-roasted (or rotisserie) chicken, shredded

*using a large pan, add oil to pan.  Once the oil is hot, add your onions, carrots and celery.  Cook for 3-4 minutes.  Add garlic and cook 1 minute.  Add the sage, thyme, salt, pepper.  Now add broth slowly, 1 cup at a time letting it blend in nicely each time, about 1 minute between each cup. Now turn down heat to med low and add your noodles.  When noodles are just about done, add chicken.  Let sit for a couple minutes.  Serve this with croutons, warm cheesy bread, or your favorite grilled cheese sandwich! 

I served this with french bread, brushed with olive oil and topped with Swiss cheese.  I let them sit in a 350 degree oven for 3 minutes till melted!  YUMMY! 

This is lunch today!

A quick tip-we like to watch our salt intake in food and the precooked rotisserie chicken you buy at the store are full of salt so I roast a large chicken in the oven every couple weeks.  At this point though make sure you DON'T cook it thoroughly...leave it a bit under-done.  Then shred the meat and use it in several meals.  At that point it wil get thoroughly cooked.

Now...what's for dinner tonight?
The life of a busy crazy, fun, vicious circle!!!
I am thankful!

1 comment:

Elisa said...

I would love to make the meals for the week- one of these days I will get my act together!!