Menu Plan Monday 10/18/10 & New Recipe for “Texas Chicken Vegetable Soup”

Fall is definitely in the air and I’m loving it!  The trees have just a hint of changing colors which means that in two or three weeks the colors should be brilliant…hopefully!  The crackling sound of walking in piles of fallen leaves on the grass plus the coolness of the air is so refreshing.

When it’s fall weather then I like good, homemade soup.  And that’s what is on the menu for this week:


MONDAY: Soup & salad


Texas Chicken Vegetable Soup” 


  • 2 cups cooked chicken, bite-size pieces
  • 2 cups chicken broth, fat drained off
  • 1/2 cup chopped onion
  • 1/2 cup sliced carrots
  • 1/2 cup frozen peas
  • 1/2 cup frozen corn
  • 1/2 cup frozen baby Lima beans
  • 1/2 cup salsa (we use medium hot)
  • 1 teaspoon salt
  • 1/2 teaspoon parsley flakes
  • 1/4 teaspoon pepper
  • 1 tablespoon olive oil

Bring broth with chopped onion to a boil and reduce heat to medium.  Add remaining ingredients, cover and bring to a boil again and then lower heat to simmer.  Cook just until the carrots and veggies are tender.


TUESDAY: Leftover soup & another salad

WEDNESDAY: Rotisserie Chicken (a staple when I’m working), baked sweet potatoes, salad

THURSDAY: Leftover Rotisserie Chicken and veggies

FRIDAY: Chopped roast (rump roast cooked in crock pot first) with Bar-B-Q Sauce on buns, carrot sticks, chips