Chicken Noodle Soup

This chicken noodle soup recipe is one that we use in our family on a regular basis. I love simple food. This recipe is very basic. I don't even have exact measurements for anything... so this is what you do.

Fill a pot with water. Add chicken (however much you want,) and then I add 3-4 chicken bouillon cubes. When chicken is cooked, remove from pot and shred. Place the shredded chicken back in the pot with the same water you cooked it in. (Adds so much yummy flavor.) Chop up red potatoes, carrots, and whatever else you desire. Follow instructions on the Grandma's Noodles package to defrost noodles. When defrosted, place noodles in pot and cook an additional 10-15 minutes.

I wasn't sure how this would work as a freezer meal... but I am thinking you will let it thaw and then put it in a pot. You will need to add water because the noodles soak up a bit of water. So add some water and if you want to add a little more chicken bouillon, that would be good too. Add the noodles and S&P to taste. We always put a little grated cheddar cheese on top. Enjoy!

Does this make any sense? It's been a long day. :)

Stuffed Shells

I took this recipe from 101 Cookbooks Blog 

Here are the things I did differently:

I wanted to make it a meal with meat so I browned hamburger and pork and layered that in the bottom of the pan.

I added Green Bell Peppers and Onion to the sauce (Because I had them and wanted to use them up).

Cooking Instructions:

Thaw out completely, whether its over night in the fridge or sitting out on your counter.

Pre-heat oven to 350 degrees.

Bake covered for 30 minutes.

Remove foil and bake an additional 15 minutes.

When its bubbling and browning on top...It's Done!