Chicken Vegetable Rice Soup & Cherry Chocolate Dump Cake

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My son and his girlfriend have been “plague” victims all week. I know he’s sick when he pays to go to the doctor (he currently does not have health benefits). When I asked what people wanted for Sunday Roast this week… Soup was pretty unanimous. It took a while to narrow down the variety of soup – ruling out cream soups, minestrone, etc. etc… but everyone settled on Chicken…. originally noodle but most everyone likes rice better and, obviously, LOTS of vegetables!

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Started with onions, celery, and carrots sauteed in a bit of olive oil. Then two Gigantic cans of low sodium, fat free chicken broth. Added a can of salt-free corn and low-sodium canned green beans – next frozen okra and lima beans. Then I “picked” and cut up the meat from a store-made rotisserie chicken. Spices: freshly ground pepper, Herbs de Province, tarragon, thyme, poultry seasoning, marjoram, and 1c pinot grigio. Simmered everything for approximately 1 hour. The kids had cooked up a pot of Asian short-grain rice. Served up: 1 or 2 scoops (personal choice) rice topped with chicken and vegetables and broth. Very hearty and everyone seemed satisfied.

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My turn to do dessert so nothing too imaginative – good old fashioned Dump Cake. Bottom layer: two cans of low sugar cherry pie filling – in honor of my Heart, added 1c Creme de Cocoa and a handful of chocolate chips – topped with DRY (yes… dry, right out of the package) yellow cake mix (cheapest brand you can buy) – topped with one stick of butter cut into cubes and covering the cake mix. Bake at 350-degrees for about 50 minutes, until golden brown. Let sit for approximately 15-minutes before serving and top with whipped cream. Pretty much a no-brainer but one my kids’ favorites. YUM!

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