~1 1/2 garlic chicken breasts, cut up in bite size pieces
~ 1 cup leftover glazed carrots
~ 2 cups of leftover long grain and wild rice (Uncle Ben’s again)
~ 3 cups of leftover chicken stock (if you don’t have stock, just use 2 more cans of broth)
2 stalks of celery, chopped
~ 1/3 leftover medium onion, finely chopped
2 – 14 oz. cans of chicken broth
dash pepper, dash garlic powder, 1 teaspoon parsley, and 1/2 teaspoon basil or to taste
Combine chicken stock and chicken broth in large pot. Add celery and onion and spices (If you don’t have leftover cooked carrots add chopped carrots now.) and bring to a boil. Cover and simmer for 10 minutes. Add chicken, carrots, and rice. Bring back to a boil to ensure carrots and chicken pieces are hot. Serve immediately.
N.B. This soup freezes well.
Lemon Berry Muffins Recipe
2 lemons, zested and juiced
1 cup milk
1/2 cup vegetable oil
1 cup white sugar
1/2 cup brown sugar
2 cups chopped berries
3 1/2 cups all-purpose flour *
2 teaspoons baking powder
1 teaspoon salt
In a bowl mix flour, baking powder, and salt. In a separate bowl, blend the lemon zest, lemon juice,milk, oil, and egg. Mix in the white and brown sugar. Add the berries. Stir in the flour mixture until just moist. Fill pre-greased (or use liners)muffin cups 3/4 full with batter. Bake at 375 degrees for 25 minutes or until an inserted toothpick comes out clean. Makes 24.
* You can use Gluten Free All-Purpose Flour with this recipe.
N.B. When I make this recipe with raspberries I do not chop them. I have made this with previously frozen berries, but I find they bleed more and my muffins end up a light pink color. I have also put the batter in 2 bread pans, but I had to increase the baking time by about 10 minutes.
How did you use up your leftovers this week? Leave a comment and inspire me! Have a picture of your refrigerator science projects? Post a link from your blog to The Frugal Girl’s Food Waste Friday.Yum