Wednesday, January 31, 2018

January 2018 Reading List

Hearts of Lancaster Grand Hotel Series by Amy Clipston
A Hopeful Heart
A Mother's Secret
A Dream of Home
A Simple Prayer

Tuesday, January 30, 2018

Chicken Noodle Soup


5 cups water
1 medium onion,
2 cloves garlic, pressed
1 cup carrots, diced
1/2 cup celery, diced
1 1/2 cups egg noodles
1/2 teaspoon dried basil
1/2 teaspoon dried oregano
½ tsp. salt and pepper

In a large pot over medium heat; cook onion and celery until just tender, 5 minutes. Pour in chicken and water and stir in chicken, carrots, basil, oregano, salt and pepper. Cover and heat to boiling for 20 minutes. Add the noodles and simmer at a reduced heat for 15 minutes before serving.

1/2 pound cooked chicken breast, chopped

Monday, January 29, 2018

Redoing Shawn Jr's Old Bedroom: Part 3

We finally got a few things finished up in our son's old bedroom. We spent about $25 to redo the bedroom. That doesn't include the ceiling fan that we bought 6 yrs. ago but hadn't installed until now. We have things left to do but are happy that the bedrooms back together. We're using it as a temporary guest bedroom but it's going to be my husband's hobby room.

We installed the $3 hooks behind the door. We put down the brown rug that our son didn't want.

We replaced the switch plates and outlet covers for $1.00.

We hung the $5 mirror on the wall that I had bought at a thrift store in the Summer. We hung the $15 curtains that I bought at Walmart a couple months ago.

We removed all the paint project supplies. My husband hung the $15 ceiling fan that we had bought about 6 yrs. ago.

My husband's stuff moved from the basement to the closet. We installed a hook inside the closet door.

You may be interested in  Redoing Shawn Jr's Old Bedroom and Redoing Shawn Jr's Old Bedroom: Part 2.

Tuesday, January 16, 2018

Chicken Barley Soup

1 teaspoon olive oil
1 cup chopped carrots
1 cup chopped onions
1/2 cup chopped celery
2 cloves garlic, chopped
1-1/2 lbs skinless bone-in chicken breast (makes 14 oz cooked)
7 cups reduced sodium chicken broth
1/4 cup chopped parsley
2 bay leaves
2/3 cup dry barley
fresh ground black pepper, to taste

Heat a large heavy pot on medium heat. Add the oil, carrots, onion, celery and garlic to the pot and stir. Add chicken, broth, parsley, and bay leaves and bring to a boil. When boiling, reduce heat to low and cover. Simmer covered over low heat until the chicken and vegetables are tender, about 30 minutes. Remove the chicken, shred or cut the meat, discard the bones and return the chicken to the pot along with the barley, adjust the salt if needed and add fresh ground pepper. Simmer an additional 40 minutes, until the barley is cooked. Discard the bay leaves and serve. Makes about 9 cups.

Servings: 6 Size: 1 1/2 cups Calories: 262

Tuesday, January 2, 2018

Cheesy Broccoli Soup


2 cups water 
1 teaspoon chicken bouillon or 1/2 vegetable bouillon cube
1 package (16 ounces) frozen chopped broccoli, thawed
1 medium onion, chopped
1/4 cup butter, cubed
3 tablespoons all-purpose flour
1 cup 2% milk
1 pound process cheese (Velveeta), cubed

In a large saucepan, bring water and bouillon to a boil. Add broccoli. Reduce heat; cover and simmer for 3-4 minutes or until crisp-tender. Drain, reserving 3/4 cup liquid.

In another large saucepan, sauté onion in butter until tender. Whisk in flour until blended. Add the milk and cheese. Cook over medium-low heat until thickened and cheese is melted, stirring frequently. Stir in broccoli and reserved cooking liquid. Yield: 4 servings.