Monday, March 29, 2010

Menu Plan Monday:

This week is boring I am afraid! It is the week before Easter which means a whole lot of mama running around like a chicken with her head cut off. :) So its basic, standard, easy to cook meals so that I can get all that I need to get done! I am doing a delicious (and easy) chicken noodle soup in the crock pot since it is rainy and cold here. I can even freeze what I have left in little containers to take out for lunches. Feel free to substitute bone-in, skin on chicken or even a whole roasting chicken in this recipe. Just de-skin and remove bones when shredding the chicken and skim any fat off of the soup. Happy Eating y'all!

Monday: Leftover buffet- if its in the fridge you can eat it, but mama is not cookin!

Tuesday: Slow cooker chicken noodle soup, (Recipe below) biscuits

Wednesday: Grilled chicken, grilled asparagus, roasted rosemary potatoes

Thursday: Beef taco's, re fried beans, Spanish Rice

Friday: Pizza night, salad

Saturday: Fish and chips, green beans

Sunday: Sunday dinner at Moms- HE IS RISEN!!!

Slow Cooker Chicken and noodle soup

8 cups water or chicken broth
1 cup carrot, cut into 1/4-inch slices
1 cup celery, cut into 1/4-inch slices
1 cup onion, chopped
1 garlic clove, minced
2bay leaves 1/2 teaspoon dried Thyme
4 teaspoons salt (to taste)
1/2 teaspoon black pepper, to taste
3 skinless / boneless chicken breasts
3 cups egg noodles, uncooked

In 4-1/2 to 6-quart slow-cooker bowl, combine water, carrots, celery, onion, garlic, bay leaves, thyme, 4 t salt, 1/2 t pepper.

Place chicken on top of vegetables.

Cover slow cooker with lid and cook as manufacturer directs on low setting 8 to 10 hours or on high 4-5 hours.

Transfer chicken to cutting board. Discard bay leaves. Add noodles to slow-cooker; cover with lid and cook (on low or high) 20 minutes.

While noodles cook, shred meat.

Return chicken to soup to serve.