From Dinner to Lunch #1

Honestly, I plan most of my meals based on what leftovers I can use in my lunch the following day. Hence, a new series "From Dinner to Lunch". I'm hoping this will become a weekly series to help you save time and energy.

For dinner we had: chicken apple sausage, steamed corn and zucchini, and quinoa.

I used the leftover corn, zucchini, and quinoa to create a salad when added with grape tomatoes and goat cheese crumbles. Maybe one of the best salads ever!

Happy lunching!

Adult Chicken and Stars Soup

The flu hit our house hard over the past weekend. I got the brunt of it Friday and Saturday, however Bryan is still struggling. When he got home from skiing yesterday afternoon, I was seriously considering taking him to the hospital. He made it through, and I like to think it was my Chicken and Stars soup that helped.

I remember Chicken and Stars as being a treat for when you were really sick. I had all the ingredients on hand, so I decided to make an adult version of a child hood favorite!

Here's what you'll need:

• 16 oz chicken stock
• 8 oz beef stock (because I didn't have enough chicken stock)
• 3 chicken breasts shredded
• 1 medium white onion
• minced garlic
• 1 cup sliced carrots
• 1 cup canned corn kernels
• Stelline pasta

First, in order to get the best shredded chicken, I like to boil mine for about 30 minutes or until cooked through.

While the chicken cooks, I boil my broth with onions, garlic, carrots, corn, and seasonings. I seasoned my soup with salt, pepper, oregano, thyme, garlic powder, and cayenne powder.

Once the chicken has boiled, shred the meat with two forks, and add to the broth.

Add the pasta to the broth and allow to cook for the time indicated.

A delicious and adult version of a childhood favorite to help ward off any colds and flus!