Due to eating out at a restaurant with our special guest and grazing on a big pot of homemade Chicken Tortilla Soup over the weekend, I never cooked the Crockpot BBQ, so it will make a re-appearance on my menu plan this week.
We are spending Thanksgiving with our sweet friends Larry and Joy. (Thanks for inviting us! We can't wait!) Our extended families live in south Louisiana, Alabama, and northeast Tennessee, so it is difficult to always travel during our short holiday breaks. We sure will miss our family this week, but I am looking forward to a leisurely week spent at home with Todd and Grace.
Monday - Crockpot BBQ Sandwiches, Sweet Potato Fries, Green Salad
Tuesday - leftovers
Wednesday - Pancakes with fruit
Thurday - Thanksgiving Dinner with our friends Larry & Joy
Friday - leftovers?
Saturday - Henny Penny Soup, Fruit Salad
Sunday - leftovers
I am including a great recipe for Henny Penny Soup. There is a small cafe down the street called "Tastebuds" that is famous for Henny Penny Soup. One day when mom was visiting, we ate lunch there. We left determined to try to re-create the soup at home ourselves. I dare say that it turned out even better than the restaurant! (Thanks, mom!)
Henny Penny Soup
1 onion, diced
2 stalks celery, thinly sliced
2-3 carrots, thinly sliced
1 c. frozen peas
1 pkg. egg noodles
3 c. cooked, shredded chicken
75 oz. chicken stock (2 boxes & 1 can)
1-2 t. chicken bouillon
1 lb. Velveeta cheese, diced
Salt and pepper, to taste
1 t. poultry seasoning
1/4 t. dried thyme
Saute onion, celery, and carrots in olive oil. Add chicken, spices, bouillon, and stock. Bring to a boil. Add egg noodles and peas. When noodles are mostly tender, add cheese. Simmer.
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1 comment:
Thanks for posting the recipe! I told Audra about our Henny Penny Soup and that I would make it next week. Then I looked on my computer and found that I had never written it down. Yummy! I can hardly wait!
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