Cooking....

Here are my latest meals.....

SUPER thick and creamy Chicken Noodle Soup.

Ingredients:

2 chicken breasts

1 onion, chopped

chopped carrots

chopped celery

1 tsp onion salt

2 tsp. salt

1/2 tsp poultry seasoning

1 tsp celery salt

2 quarts of water (I actually used 2 cans chicken stalk, and rest water)

cream sauce:

1 1/2 sticks butter

1 cup flour

2 cups milk

Boil soup ingredients for 1 hour, then remove chicken and cut into peices.

Add more water.

Add noodles and cook for 20 minutes.

Melt butter in a pan, whisk in flour, stir till smooth. Gradually add milk, stir till thickened.

Add cream mixture to soup, and add chicken. Season to taste.

Now when I ate, it was a delicious creamy soup.... Jordan got home a few hours later, and it was a casserol. Still good, but not exactly soup. But it was good. I think this is a soup Matt Cook might even enjoy!

Parmesean Chicken, with Parmesean Potatoes and a green salad, YUM!

I really enjoyed this meal.....

You'll need:

2 Chicken Breasts

Parmesean Cheese, shredded

Italian Bread Crumbs

1 egg, beaten

Marinara Sauce, or any red sauce

2 potatoes

olive oil

spices of choice

Salad

Either pound chicke flat, or slice them in half so they are thin. (I sliced mine in half.)
Mix parmesean cheese and bread crumbs.
Dip chiken in beaten egg, then in bread crumb mixture.

Cook on skillet in 2 TBS of oil on medium heat for 10 minutes, flipping after 5 minutes.

Once chicken is cooked, pour sauce around chicken until warm.

Top with mozzereal cheese.

For potatoes I just cut up, mixed with olive oil, and all kinds of spices, then sprinkled with parmesean cheese. Bake at 400 for about 30 minutes.

And serve salad as you please!