The weather forecast for this week, starting on Tuesday, is for very cold, icy weather. That sounds like soup weather to me! There’s nothing like a hot bowl of soup to warm a person on a cold, chilly day. So, I might make soup a couple of times this week. I’ve been looking for a healthier version of cream of chicken soup with veggies, and I think I’m going to experiment and combine parts of two or three different recipes. I’ll let you know how it turns out next week.
By the way, here’s a picture of the soup I made last Wednesday with leftover rotisserie chicken:
Monday: Use Chick-Fil-A coupons for freebies that expire after today!
Tuesday: Homemade Chicken Tortilla Soup
Wednesday: Leftover Chicken Tortilla Soup
Thursday: This recipe for salmon patties is one of our favorites that we’ve made many, many times. Add a couple of frozen veggies and we have a yummy meal!
- 14 ounce can Honey Boy Pink Salmon
- 3 eggs
- 1/4 cup yellow corn meal
- 1/4 cup flour
- 1/4 teaspoon sea salt
- 1/4 teaspoon pepper
- 1/8 teaspoon baking soda
- 1/2 – 3/4 cup onion, chopped
- 1 teaspoon chopped garlic
Mix the above ingredients well. Heat 3-4 tablespoons extra-virgin olive oil in skillet on medium/medium-high. When oil is hot, drop salmon mixture by heaping tablespoonfuls into skillet. Brown on one side. Turn and brown on the other side. Makes approximately 12 salmon patties the size of the ones pictured below. (My skillet isn’t large enough to cook them all at once, so I cook two batches.)
Friday: Cream of Chicken & Veggie Soup