Snowy Day Dinner!!

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Oh today has been a hectic day!!  The big winter storm of the year has impacted us in the heartland.  This week I am on my frugal living way and I decided to make a turkey on Sunday.  Today was the last day to use up the leftover meet or freeze it and low and behold I had a breast left.  This yielded enough meat to make this wonderful soup that makes approximately 4 servings.  Just enough to feed my hungry and cold family.  My husband told me this was exactly what he needed after snowblowing our drive this evening.  So, if you need a warm up, try this great soup.  It would also be wonderful with chicken. 

Turkey Wild Rice Soup

Ingredients                                                                                

• 1 tablespoon(s) extra-virgin olive oil
• 2 cup(s) sliced mushrooms, about 4 ounces
• 3/4 cup(s) chopped celery
• 3/4 cup(s) chopped carrots
• 1/4 cup(s) chopped shallots
• 1/4 cup(s) all-purpose flour
• 1/4 teaspoon(s) salt
• 1/4 teaspoon(s) freshly ground pepper
• 4 cup(s) reduced-sodium chicken broth
• 1 cup(s) quick-cooking or instant wild rice (see Ingredient Note)
• 3 cup(s) shredded cooked chicken or turkey, 12 ounces; see Tip
• 1/2 cup(s) reduced-fat sour cream
• 2 tablespoon(s) chopped fresh parsley

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Directions

1. Heat oil in a large saucepan over medium heat. Add mushrooms, celery, carrots and shallots and cook, stirring, until softened, about 5 minutes. Add flour, salt and pepper and cook, stirring, for 2 minutes more.
2. Add broth and bring to a boil, scraping up any browned bits. Add rice and reduce heat to a simmer. Cover and cook until the rice is tender, 5 to 7 minutes. Stir in turkey (or chicken), sour cream and parsley and cook until heated through, about 2 minutes more.

Weekly Menu 2/2/2014

Well, I think I am going to attempt blogging again.  For me, blogging is a hobby and not something I am required to do for income.  I have taken the past year off because I have begun a different life than what I had been used to.  I finished up my nursing degree and began working full time outside of the house.  I had previously only worked 3 days a week prior to that for the past 10 years.  This is the first time since having children that I was working full time outside the house.  Well, since stopping the blog and working outside the house I have fallen into the convenience trap.  I still cook at home, but have sacrificed my healthy home made meals for convenience frozen food.  In the end, I have noticed my grocery bill inching upwards at a rate I don't like.  Therefore, I am going to really try to become more consistent with the frugal living ways I learned while living on less.  Here is the menu plan for this week.

Week of 2/2/2014

Sunday:

Roast Turkey, mashed potatoes, green bean casserole, and snicker apple salad

Monday:

Turkey Pot Pie


Tuesday:

Turkey and Rice Soup

Wednesday:
Goulash



Thursday:

Leftovers

Friday:



Slow Cooker Beef Stew