DAY Recipe

INGREDIENTS

2 1/2 quarts water
2 eggs , raw
2 chicken bouillon cubes
2 1/2 cups chicken
1/2 cup broccoli
1/2 cup baby carrots, halved
1/4 cup potatoes , 1 inch squares
1/2 cup onions , chopped
1/2 cup mushrooms , sliced
2 cups egg noodles
1/2 teaspoon garlic , ground, dried
1/2 teaspoon parsley flakes , ground, dried
1 teaspoon Lawry’s Seasoned Salt

DIRECTIONS

-Fill a 4 quart pot with 2.5 quarts* of water.
-Cut then add 2.5 cups previously cooked chicken into the water (I use chicken I roasted for dinner the night before). Bring it to a rolling [...]

INGREDIENTS

6 quarts water
1 (16ounce)package frozen california-blend frozen vegetables
1 (25ounce)package frozen cheese ravioli
1/4 cup butter , melted
1/2 teaspoon italian seasoning
1/4 cup shredded parmesan cheese

DIRECTIONS

In a large saucepan or Dutch oven, bring water to boil.Add the vegetables; cook for 5 minutes.

Add the ravioli.Cook 5 minutes longer or until vegetables and ravioli are tender; drain.
Gently stir in butter.Sprinkle with Italian seasoning and Parmesan cheese.

INGREDIENTS

1 (10 1/2ounce)can cream of mushroom soup (low fat preferred ( fat free falls apart in this recipe)
1 (10 1/2ounce)can cheese soup
1 (10 1/2ounce)can cream of onion soup (low fat preferred , can be replaced with cream of celery or chicken if preferred)
1 lb chicken breasts
8 ounces sour cream (low fat is prefered)
1 lb pasta , any shape
16 ounces frozen vegetables (we prefer cauliflower but any can be used , broccolli blends work well [...]

INGREDIENTS

1/2 lb green beans , cleaned and ends cut off
2 carrots , sliced
2 tablespoons butter
2 garlic cloves , chopped finely
kosher salt
pepper

DIRECTIONS

Melt butter on very low heat in large frying pan.
Add garlic and washed/cut vegetables.
Cook vegetables at medium heat for a few minutes, mixing in garlic butter.
Cover with a lid, lower heat, and cook to desired doneness.
Place on plate (or other serving dish of choice).
Sprinkle [...]

INGREDIENTS

4 cups butternut squash , peeled and cut into large chunks (It doesn’t have to be butternut, any hard-shelled winter squash would work — Kabocha, Hubbard, etc)
3 cups carrots , chopped in large 1-inch chunks
2 heads garlic , peeled
2 onions , peeled and quartered
4 tablespoons olive oil
2 teaspoons salt (coarse is easier to see when tossed with veggies, regular salt is okay, too)
1 tablespoon dried marjoram
1 tablespoon dried oregano
1 teaspoon dried basil
1 teaspoon dried rosemary

DIRECTIONS

Heat oven to 425 degrees.

Put all [...]