What's your lunch tonight?

mixing sandwich cheese!, ham.
 
Chicken/Swiss cheese sandwich, chips, Little Debbie cupcake, orange juice.
 
Grilled bbq chicken on honey wheat bread yum!
 
KristinaB said:
Today was thickened chicken noodle soup with pumpernickel bread.
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What do you put in your chicken noodle soup? I grew up with chicken noodle soup being just that! I have since found soup labeled as chicken noodle that has a bunch of other things in it as well as the chicken & noodles.
 
Jane B. said:
What do you put in your chicken noodle soup? I grew up with chicken noodle soup being just that! I have since found soup labeled as chicken noodle that has a bunch of other things in it as well as the chicken & noodles.
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We had 2 cans of homestyle chicken noodle soup that had carrots, chicken thick noodles, celery and onion. I added a can of chicken broth and then thickened with instant potato flakes. Added more seasoning as well.
 
I did a Mexican cornbread kind of thing.

2 boxes cornbread mix, rice milk and vegan egg replacer, 1 can, drained, of whole kernel corn, 1 can, drained and rinsed, black beans, 1/4 medium onion and 1 clove garlic, diced and sauteed in a skillet and added to the rest. Added in chipolte seasoning, oregano, ground cumin. Mixed it all up and poured into a hot greased cast iron skillet, sprinkle with vegan cheddar cheese and paprika. Bake at 400 for about 25 minutes. Serve with salsa.

Yummo!!!!

**I have done this with chorizo, pinto beans, kidney beans and black beans. Whichever I have on hand.
 
KristinaB said:
I did a Mexican cornbread kind of thing.

2 boxes cornbread mix, rice milk and vegan egg replacer, 1 can, drained, of whole kernel corn, 1 can, drained and rinsed, black beans, 1/4 medium onion and 1 clove garlic, diced and sauteed in a skillet and added to the rest. Added in chipolte seasoning, oregano, ground cumin. Mixed it all up and poured into a hot greased cast iron skillet, sprinkle with vegan cheddar cheese and paprika. Bake at 400 for about 25 minutes. Serve with salsa.

Yummo!!!!

**I have done this with chorizo, pinto beans, kidney beans and black beans. Whichever I have on hand.
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It might help to give can sizes as people keep different ones on hand depending on how many they usually cook for. Also, over the years I have noticed the amount in a given size of can has changed so oz. or cups can be helpful.
 
Jane B. said:
It might help to give can sizes as people keep different ones on hand depending on how many they usually cook for. Also, over the years I have noticed the amount in a given size of can has changed so oz. or cups can be helpful.
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15 3/4 ounce cans. Standard off the shelf for 2-3 servings. or 1 3/4 cup if you cook beans from scratch.
 
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