Lately what we have started doing is making a crock pot chicken soup on Fridays. We often pick up a whole chicken that we can make several meals out of, and so we save the leftovers for the soup. Saturdays is when we go to the Farmer's Market and grocery store to pick up more food for the week, so making a soup on Friday helps us clear out whatever is left in the fridge that might not last much longer. It helps ensure we are not wasting food while making a super yummy and healthy meal (or two!) at the same time.
This week's soup ingredients:
leftovers from two chickens, including bones
carrots, potatoes, broccoli, onions, tomatoes, peas, green beans, spinach, bean sprouts
seasonings (dried herbs, onion powder, bay leaves, salt and pepper)
organic chicken broth and water
I threw the chicken, veggies and seasonings in the pot the night before. At lunchtime today I added the broth and water and turned it on high. An hour before dinnertime I removed the chicken and took the meat off, then added it back into the pot. Cooked and added the rice. Super easy, super yummy.
Our soup needed something to go with it, so I raided the fridge once again for stuff and came up with a fresh summery salad consisting of tomatoes, cucumbers, red onions, green peppers, and yellow beans, tossed in a raspberry vinaigrette.
Quickly whipped up some homemade whole wheat biscuits, and voila!
There were 11 different veggies in this meal. (well, 12 if you let me count green and yellow beans as two!). This is such a great way to use up veggies that are looking a little wilty. Another thing we like to do with these veggies at the end of the week is to use them to make our own vegetable broth. Just another way to make sure we're not wasting anything.
The very definition of comfort food I think. I hope my boys grow up thinking "Mom's cooking is the best!"