"Cooking with Strawberry" Chicken and wild rice and chicken soup (2)

Today on Strawberry's kitchen is a variant of a weight watchers recipe slow cooker turkey and wild rice, but I am using half of a rotisserie chicken, 3 cups chopped or shredded, 8 oz of sliced mushrooms (because they sell them that way not in 6 oz container like the recipe calls for) 1 can of fat free cream of mushroom soup, i can of sliced water chestnuts, 1 cup brown rice, & 1 cup wild rice, 1 teaspoon garlic powder, 1/4 teaspoon white pepper( because people in my house don’t like black pepper) 1/4 dried chopped onions (because someone in my house doesn’t like fresh onions texture) and instead of 3 cans of chicken broth I am using 4 table spoon of powdered broth (which is vegan) and 4 cups of water. Then sprinkle slivered almonds over it and serve. In its original form, it was 8 points plus per serving of one generous cup and it is very filling. If you omit the meat this recipe is Vegetation. I also know there is a golden mushroom soup that doesn’t have dairy that could sub out the cream of mushroom soup and make this recipe Vegan.  After Karen and I eat I take the left over and am putting it into Rubbermaid containers and freezing to have lunches for work This recipe serves 10 that is a lot of lunches. And at the same time, I am boiling the other half of the chicken in a pot of water to make chicken soup, I am adding peas carrots and egg noodles to that with some of the powdered soup to bolster the flavor and some corn starch it thicken it up. I will then divide that up, we will have it for dinner Wed night and the rest will be frozen for lunches. I will have lunches or instant dinners no less than 3 weeks with the left overs. And that is cooking in Strawberry’s Kitchen.

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