Tuesday, October 18, 2011

What's For Dinner, October Week 3,

BBQ'ed Tri-Tip, Baked Potatoes, Roasted Brussels Sprouts

Carried over from last week
Tortilla Chips
Chicken and Corn Soup
6 cups water
4 teaspoons chicken bouillon
½ cup dried carrots*
1 tablespoon dried onions
1 tablespoon dried celery (or one stalk fresh celery, diced)
½ teaspoon dried minced garlic
1 can (15 ounces) corn, undrained
2 tablespoon parsley
1 cup uncooked pasta, any shape
1 can (10-12 ounces) chicken chunks undrained and broken up
½ teaspoon sugar (if no sugar in canned corn)
pepper to taste
In a pot, heat water while adding all ingredients except last four. Simmer, covered 15 minutes. Add pasta and simmer 10 minutes more. Stir in chicken. Heat through. Season to taste and serve. Serves 4-5.

Turkey meatloaf with roasted veggies
Jo-Jo Potatoes 

Linguini with Red Clam Sauce
Bread Sticks
Green Salad

Turkey Tacos

Leftovers!  (or Leftover Soup made from leftovers in the fridge and freezer)

Candy Corn Popcorn

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