Recipe Review from 11/27/2017

I started out strong in the meal department this week, but with something going on nearly every night, my energy levels petered out by the time I hit Friday.   Pasty's are a standby for busy nights, just the frozen meat filled pastry into the oven, set oven to 350* and walk away for an hour.   Then I make some gravy and dinner is served. 

Next weeks meal plan is a bit more robust. 

The Meal Plan:
Sat (L) leftover SW Chicken Skillet (S) leftover turkey dinner
Sun (L) leftover turkey dinner (S) leftover Smokey Lentil Stew
Mon (yoga/bkgrp/Legion)  leftovers
Tues (CISMA mgt) - Roasted veggies and sausage   Brats and beans

Wed (I was out) leftover brats
Thurs (yoga)  pasty with gravy
Fri - take n bake pizza

Lunches - Chicken Wild Rice Soup


Creamy Chicken Wild Rice Soup  (Ckng Lght, Oct 2017)  **gluten free option
After simmering down the turkey carcass for stock, I used the leftover meat in this dish below.  Silly Cooking Light, suggesting rotisserie chicken during Turkey month - at only 6oz (which approximately the amount that will fit in my rubbermaid sandwich container) it's not worth purchasing a 4lb chicken.

This comes together very quickly, it's a tich on the bland side (which is entirely okay!), and can be made gluten free by subbing you're preferred thickener.  Or skip the flour and flour options entirely.  Also of note, I did NOT use pre-packaged, pre-cooked wild rice, but cooked my own from scratch while assembling the rest of the dish.

I would make this again!  Recommended. 
  
5 bacon slices, chopped   (I skipped)
1 cup chopped onion1 cup thinly sliced carrot
1/2 cup thinly sliced celery
1 tablespoon fresh thyme leaves
1 (8-oz.) package presliced cremini mushrooms
4 garlic cloves, minced
4 cups unsalted chicken stock
1 cup water
4 cups lightly packed chopped curly kale
1 teaspoon kosher salt
1/2 teaspoon black pepper
6 ounces shredded skinless, boneless rotisserie chicken breast (about 1 1/2 cups)
1 (8-oz.) package precooked wild rice (such as Simply Balanced)  (I made my own)
1 cup half-and-half
1 1/2 ounces all-purpose flour (about 1/3 cup)

1.  Heat a Dutch oven over medium-high. Add bacon to pan; cook 4 minutes or until crisp. Remove bacon from pan with a slotted spoon, reserving 1 tablespoon drippings. Add onion, carrot, and celery to drippings in pan; sauté 3 minutes. Add thyme, mushrooms, and garlic; sauté 5 minutes. Add stock and 1 cup water; bring to a boil. Reduce heat, and simmer 8 minutes or until vegetables are tender. Add kale, salt, and pepper; cook 3 minutes. Stir in chicken and rice.

2.  Combine half-and-half and flour in bowl, stirring with a whisk. Stir into soup; cook 2 minutes or until thickened. Top with bacon.