When we are traveling on the road for my husband’s work you need to plan your meals as best as possible. We can’t take a lot of food with us when we leave and we hate wasting food and money. So when you get down to the last week of the seminar, and you are preparing to move to a new location, you start getting more creative with your food.
We did not go grocery shopping on Sunday like we normally would do. We need to eat the items we have left and if we run out of meals, we will eat out. (Hello, Olive Garden, Panera Bread, and Subway!)
I did buy one item when the ABC bookmobile came to the local church this last weekend – Worthington Fri Chik. It is way too expensive but I knew we would eat it this week.
Vegetarian Chicken Vegetable Noodle Soup
- Whole Wheat Bite Sized Pin Wheels (I needed to use this pasta up.)
- Organic Imagine Vegetable Broth
- Head of Organic Broccoli
- 3 medium Organic Carrots
- 1 can of Worthington Fri Chik
- 6 tsp of McKay’s Chicken Style Seasoning
I boiled the noodles, broccoli, and carrots together in water. I drained those and added them, seasoning, and fri chik to heated up vegetable broth. It turned out well. We loved it, even the Princess.
Isn’t soup such a great Fall time meal?
