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Minnesota-Minneapolis and St. Paul
Aand another post from me- What's for dinner?
I need some inspiration for cooking dinner. It seems like H and I have gotten in a rut of cooking the same meals.
Consider this a Tasty Thursday, part two if you will. 
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Re: Aand another post from me- What's for dinner?
Ingredients:
8 cups low sodium, fat free chicken broth
1/2 pound fresh mushrooms, chopped (optional, don't like them)
1 cup finely chopped celery (optional, didn't have any)
1 cup shredded carrots
1/2 cup finely chopped onion
1 cube chicken bouillon
1 teaspoon dried parsley flakes (optional - I didn't have any)
1/4 teaspoon garlic powder
1/4 teaspoon dried thyme
1/4 cup butter
1/4 cup all-purpose flour
1 (10.75 ounce) can condensed cream of mushroom soup, undiluted (I accidentally omitted this and, when the soup wasn't quite as thick as I wanted, I whisked in about 1/8 cup of corn starch)
1/2 cup dry white wine
3 cups cooked wild rice (one box of Uncle Ben's is perfect, no need to measure)
2 cups cubed or shredded cooked chicken (2 breasts)
Directions:
1. In a large saucepan, combine the first nine ingredients. Bring to a boil. Reduce heat; cover and simmer for 30 minutes.
2. In a soup kettle or Dutch oven, melt butter. Stir in flour until smooth. Gradually whisk in broth mixture. Bring to a boil; cook and stir for 2 minutes or until thickened. Whisk in soup (or corn starch, in my case) and wine. Add rice and chicken; heat through.
My Planning Bio Updated 9.2.11
My New House Bio! Updated 5.8.11
I am a horrible cook...unless I have a recipe.
However, I love cooking things in the microwave!! The newest food I made in there was squash, I used acorn. I just cut it in half (best done with a searaded (sp?) knife using a sawing motion) and then place insides down on a plate. Heat for 12 (or so) minutes. When it's done I scoop out the seeds and throw them away, add a little brown sugar and serve.
I also have done fish with rice and cheese in the microwave. Takes about 10 minutes covered and then 2 minutes uncovered. (I have the exact recipe, but it's at home and I'm not.)
So obviously super healthy but whatever! its delish- I don't really care for mexican food but I love the taco pie. Going to have myself some leftovers tonight!
1 beef bottom round roast, seasoned with salt and pepper
1 onion, sliced
1 package Lipton onion soup mix
2 cups beef broth
2 cloves garlic, cut in half
2 tablespoons flour
1/2 cup cold water
Put onion on the bottom of the crockpot. Lay roast on top of onions. Mix soup mix and beef broth, pour over roast. Throw in garlic. Cook on low for 8 - 10 hours. Remove all solids and strain liquid. Put liquid in saucepan and bring to a boil. Mix water and flour well and whisk into liquid to make gravy.
This takes about 4 minutes of prep work and 5 minutes for gravy. Super easy and the roast is fall-apart tender. I serve it with mashed potatoes and boiled carrots with brown sugar and butter.
My Bio