Weekly menu 9-18 thru 9-23

Sunday - BBQ chicken in Mesquite marinade, baked potatoes, green beans and spinach

Monday-Chicken soft tacos, beans

Tues - Spaghetti with italian sausage, garlic bread

Wed - Chicken patty sandwiches, tots, baked beans

Thurs - Chicken stir fry with rice, veggies

Fri- Hoagie sandwiches, chips and dip

Sat lunch - grilled cheese sandwiches and soup

Chicken tortilla soup

The weather is finally cooling down a bit and I couldn't resist making this recipe I found. It turned out delicious and it was so easy to make!





2 tbsp. olive oil
1 medium onion chopped
2 carrots, chopped in small cubes
1 celery stalk, chopped

4 garlic cloves, minced

1 medium jalapeno, chopped

1/2 medium green bell pepper

4 small boneless skinless chicken breasts, boiled separately and shredded

2 cups frozen corn

1/2 cup water

2 tsp. cumin

1 tsp. chili powder

1/4 tsp. cayenne pepper

4 (14 oz)cans chicken broth

2 (14 oz) cans diced tomatoes with the juice

2 (8 oz) cans tomato sauce

Cheddar cheese, shredded

Tortilla chips

Saute garlic, onions, jalapeno, carrot, celery, and bell pepper in olive oil until soft, about 10 minutes. Add rest of ingredients except cheese and tortilla chips and bring to boil. Simmer for 45 minutes and serve with cheese and chips on top.