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I am SO going to have to have mac and cheese today.
My FLOG for Sunday, April 6th:
A bowl of homemade chicken noodle soup, with added benefit of portabello mushrooms! I still have leftovers – man, I love making this soup.
A piece of pumpkin pie with Cool Whip.
A homemade smoothie with mango, fresh squeezed orange/grapefruit/tangerine juice (we have a LOT of citrus right now), Activa yogurt, ice, and a scoop of whey powder for protein. My husband made this because he likes smoothies and we need to use the surplus of mangos we have right now. It was surprisingly tasty! The yogurt is tangy and the whey powder does not haz a flavor. I don’t know that I’d be motivated to do this at 6am on my own, but I’ll definitely drink from his smoothie cup.
A pudding cup.
More chicken noodle soup! Because, really, y’all. It’s good. And there are still leftovers.
I had soup for breakfast because I didn’t really start moving until almost lunch time and I didn’t want to screw around with eating cereal or getting something from a restaurant. I almost never want cereal in the morning – it’s a dinner-time thing – but I don’t like most breakfast foods in general. I have to be up for a while before I’m really hungry. Which is why eating fruit in the morning has been working out so well for me.
The chicken noodle soup is easy and comforting. It’s been raining constantly for the past few days and the soup is a nice counterpoint to that. You need a bunch of chicken stock – I used this organic free-range chicken stock that was on-sale for cheaper than the Swansons brand, but had to add a lot of salt to it. I saute some fresh pressed garlic in the bottom of my stock pot with a smidge of oil. Then I add in chicken stock and bring it all to a boil. Then I dump in fettuccini noodles because I like wide noodles. In the meantime, I cook the chicken and mushrooms on the George Foreman grill. It would be easy to brown chicken ahead of time, but I buy frozen chicken breasts and hate to wait for anything to thaw. Shred your chicken and chop you mushrooms and add them to the pot. Season as necessary/desired.
4 Comments
I know it’s pretty obvious, but I maintain that the best part of being at peace with your inner and outer fatgirl, is that you have the complete freedom to eat delicious things that make you happy.
Food may be a brief thing [Oooh 'a moment on the lips, forever on the hips!!'] but just knowing that [after a long hard day] you don’t have to carefully construct a meal that satisfies a diet- that’s just swell. It can put anyone in a bad mood- your boss yelled at you, you stepped in a puddle, you’re stuck in traffic.. and all you have waiting for you is a can of Slimfast? No thanks. Pass the pie, plz.
Note for the vegetarians here: MorningStar Farms faux Chick’n Strips are awesome in chicken noodle soup recipes or our favorite, chicken and dumplings. When you boil them for an extended period of time (half an hour or so) they get really stringy and soft, just like real chicken. I was so relieved to finally be able to make my great-aunt’s family chicken and dumpling recipe again.
OK, that chicken noodle soup sounds to die for. I would never have thought of portabello mushrooms.
Oh – and thanks for the shout out!
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[...] Dinner (had to stop at the store for portabello mushrooms after The Rotund’s mention). [...]