Day 4: The Only Thing Better Than Making Homemade Chicken Noodle Soup...

...is feeding it to your family and having them ask for second and thirds and gobble, gobble, gobble it all up! In fact, the leftovers were supposed to be for lunch today but there were none. They got pb&j instead. LOL!  I used the leftover juices and bones from the crockpot chicken on Tuesday to create the broth. I put it in a pan with regular organic chicken broth and simmered them for a while and then strained the broth into another pot. Then I added the noodles (I did gluten free although the recipe calls for whole wheat) and added more than was in the recipe. The end result was that there was more noodles than broth but it worked out great for the kids who aren't huge soup fans. The chicken was also leftover from Tuesday night's dinner. To go with the soup I made some whole wheat biscuits and I was told those were pretty good, too.

Chicken Noodle Soup

Whole Wheat Biscuits

Being the end of the week we are low on food. Without the soup and biscuits for lunch as planned, I did a little scrambling this morning. I could have fancied it up with my punches and what not but, honestly, I didn't have time since I had to do Halloween make up and all that before school.  Here it is, nothing special but it works and it's healthy!

Peanut Butter* and Plum Jam (made by a neighbor) on Honey Whole Wheat (Great Harvest),  peaches*, apples*, carrots*

Day 3: Dinner Makes a great Lunch

Last night for dinner we had quesadillas on homemade corn tortillas* and crockpot refried beans*. The kids ate everything on their plate and then some. Since it was such a hit I decided to make some more fresh tortillas this morning and use some leftover beans and cheese for the main entree of their lunch.

The tortillas were crazy simple to make. It was my first time and I had no idea! 2C of Masa Harina and 1 1/2 cups hot water (this could vary depending upon which brand you have), and a big ole pinch of salt. Mix it all well, kneed it, let it sit for a few minutes and then take out about a golf ball sized piece. Then roll it into a ball and place it between 2 sheets of wax paper on your tortilla press, peel off the paper and toss it into a dry frying pan to cook. It's about 30seconds-1 minute on each side. I preferred the tortillas to be a little thicker so they took a little longer to cook but they peeled off the wax paper in one piece easier. It took me about half a batch to get the hang of it but now it's easy.

Lunch: fresh corn tortillas* rolled up with refried beans* and cheese* (in the tin foil),  leftover zucchini muffin*, apples, carrots* and cucumbers*

For Breakfast today the kids had Honey Whole Wheat toast (from Great Harvest) w/ peanut butter* and a smoothie made with milk*, banana*, cocoa*, maple syrup and ice. 

Dinner tonight will be homemade chicken noodle soup* w/ whole wheat biscuits*

Here are some recipes from yesterday and today:

Crockpot Refried Beans

Chicken Noodle Soup

Happy Eating!

Kim

*organic