Southwest Chicken Soup and Cornbread

If you read yesterday's post, I said I kept some leftover chicken from the rotisserie chicken that I got from the store to make soup.  And today is very wet, so it's awesome to put together!

Southwest Chicken Soup

About 2 cups of cooked chicken

2 cans of mixed beans

2 cans of diced tomatoes (use Rotel if you like it spicy)

1 onion, chopped

1 package of Ranch 

1 package of taco seasoning 

1 can of corn, drained

1 can of chicken broth

Dump it all into a big pot and let it simmer on low, stir when you can.

I also made 

Jiffy cornbread 

I make is just like the package with one egg and 1/3 cup of milk, but I also add a can of creamed corn

Bake it until it's brown. 

What would you add to the Southwest soup or cornbread?

What's for dinner

Our first full day back from all our coming and going was yesterday, but it took me today to finally sit down and make out this week's menu and go shopping.  Here is what we have on the menu:  For tonight, I got a Rotisserie chicken from the Deli Department at our store.  Aren't those the greatest?  When I arrived, I asked when the freshest would be ready, I was told 45 minutes.  It took me that long to shop, so I walked out with a hot one!  After I divide it between my family, I save a bunch in a bowl (you know, all the little pieces that you can pull off ) and save it for tomorrow. 

Friday

chicken, corn on the cob, baked potato and watermelon 

Saturday

Southwest chicken soup with leftover chicken, can of corn corn, diced tomatoes, mixed beans, Ranch dressing packet, package of taco seasoning and whatever else sounds good at the time. 

Serve with a side salad and corn bread 

dessert: Cinnamon tortillas

Sunday

Go out to eat at a place that has great Sunday deals in town.  

Also, Father's Day, so it works!

Monday

BBQ pork in the crockpot made into sandwiches

served with baked beans and baked French fries

ice cream for dessert

Tuesday

Leftovers

Add grilled squash and mushrooms to the mix

Wednesday

Asian chicken fried rice

with blueberry/pineapple cobbler 

Thursday

Pasta bake with side salad, green beans and crusty bread

more cobbler

Friday

Grilled pork chops

served with Suddenly Salad, broccoli and cheese, more bread from yesterday

strawberry shortcakes

What do you have planned to make this week?  Do you have any special plans for Father's Day?

Leftover Chicken Dish

Ever wonder what to do with that leftover chicken breast?  I made chicken the other night and found it to be bland, so I didn't want to go near it the next day.  I ended up looking online for ideas on how to make it better.  This is what I found on allrecipes.com.  I had to change out the ingredients for what I had in my pantry.

2 cups of diced chicken

1/2 c mayo

4 tsp dried dill

1/4 tsp salt

2 Tbsp slivered almonds (I had to use small pieces of pecans)

1 c. broccoli (I didn't even have any, so I skipped it)

1/4 c diced onion

1 c. shredded cheddar cheese

 2 packages refrigerated crescent rolls (I didn't have this. Instead, I had Pillsbury Country Italian Bread loaf).

Preheat oven to 375

In a large bowl, mix everything except the dough together.

Unroll dough onto a baking sheet topped 

with parchment paper. 

I cut a slit down the middle and opened it up like it had a zipper jacket. 

Then I squished the dough out to the sides. 

If you are using crescent rolls, pinch the perforations to 

form a single dough sheet. 

Next, fill the center with your mixture.

Finally, fold the sides in and pinch together to form a seal.

You may brush the dough with egg white, I didn't. Bake to the directions on the dough container or until golden brown. Enjoy while it's warm.