First, put all of your Yoplait Whips! yogurts in the freezer right now. Wait a while, and then eat it when it’s only slightly frozen for perfect fro-yo consistency.
Second, eat it.
Remember when I made Impromptu Chicken Noodle Soup? I had so many leftover noodles!
Well, first, you have to use the leftovers from your recent Taco Salad recipe.
Oh, no, no! I am going to need far more food.
Shae’s Lunch (much like the blog post of the similar name: Husband’s Lunch)
Breakfast: Oats ‘n Honey
Snack: Chocolate Yogurt
Dinner: Leftover Chicken Noodle Soup
Crock Pot Chicken Barley Stew
- 3 large carrots, sliced
- 2 medium stalks celery, sliced
- 1 large onion, chopped
- 2 bone-in chicken breasts (about 1 1/4 pound), skin removed
- 3 cups water
- 2 cups chicken broth (from 32-ounces carton)
- 3/4 cup uncooked medium pearled barley
- 1/4 teaspoon pepper
- 1 can diced tomatoes, undrained (14.5 ounces)
- 2 tablespoons chopped fresh parsley
- 1 teaspoon dried thyme leave
In 4- to 5-quart slow cooker, place carrots, celery and onion. Place chicken breasts on vegetables. Add remaining ingredients except parsley and thyme.
Cover; cook on Low heat setting 8 to 9 hours.
Remove chicken from cooker; place on cutting board. Remove meat from bones and chop into 1/2- to 1-inch pieces; discard bones.
Stir chicken, parsley and thyme into stew. Increase heat setting to High. Cover; cook 10 to 15 minutes longer or until chicken is thoroughly heated.
I’m quite sad.
It looks very pretty, though, doesn’t it?