Hey, guess what! IT’S THE WEEKEND!!!!
This week has been quite busy, but…we’re one week closer to the end of the semester. This is a bitter sweet thing. Sweet because, uh, hello? Who DOESN’T have
some a TON of joy over being done with classes? But it’s bitter because I’ve been blessed with the greatest roomies a girl could ask for. Why is that? Because in my time of need – in the time when my eating disorder returned with a vengeance – they jumped on board and buckled their seat belts. They could easily have wished me well and hoping that everything turns out…somehow. But they didn’t do that at all. Not only are they supportive and kind, they’re joining the fight in the heat of my Eating Disorder battle, doing what they can to help me snuff out Ed. They’re holding me accountable to eating enough, and seeking out information to better help me. They’re cooking and eating meals with me. They model what normal, everyday eating looks like. They model finding joy in food. And it’s a beautiful and delightful blessing.
A few days ago, I told you about how I would be cooking and eating dinner with a roommate as often as possible. Well, after two weeks of working with this system, I am pleased to say that it’s going well, I’m eating better, and we’re enjoying cooking together! Mostly, I cook with Elizabeth, which is a blessing in many many ways, but one that’s particularly wonderful? We have very similar tastes! No conflict over leaving the peppers out of the casserole…no worries about offending the other because “I don’t like super spicy!” It just works, and it’s delightful!
Last week, I didn’t document our nummy eats, but here is what we made:
Spicy Tomato and Turkey Soup with Ditalini, from Iowa Girl Eats, was our first kitchen project. Except we skipped the “spicy” part, and we didn’t use ditalini, but the idea was the same! Super easy and bursting with flavor, this soup is filling without weighing you down. The base is simply chicken broth and tomato sauce – carrots, onion, beans and turkey, along with pasta give it some staying power. And of course, a salad rounds it out nicely.
Next up, Chicken Paprika from Eat Live Run! The recipe also includes directions for homemade dumplings but…we weren’t quite that motivated 😉 But I promise, whole wheat penne certainly does the trick! Otherwise, we stuck pretty close to the recipe, the only exception being the substitution of Greek yogurt for sour cream. It mostly worked, but the texture was a bit different. But that smokey, rich paprika flavor still came through, and the creamy sauce infused the chicken with great flavor.
This week, I remembered to wrangle my camera to the kitchen and document a bit of our dinner-time delectables.
Our first item of business?
Guys, this recipe is easy, tasty, cheap, filling…what more could a college kid ask for? And it supplied leftovers for one night, plus one more serving for the freezer!
And a cracker and butter topping? Can’t be beat. Even if it’s a little soggy, it tastes good! Would you like to know how to make it?
Poppy Seed Chicken Casserole
~ 3 cups cooked chicken breasts (We used 3 from a bag)
1 can cream of chicken soup
8 oz plain yogurt (not Greek)
1 tbsp poppy seeds
1/2 onion, chopped
~15 ritz crackers, crushed
a dollop of butter
1. Cook chicken breasts with onion in some olive oil, then dice the chicken
2. Mix soup, yogurt, and poppy seeds
3. Combine soup mixture and chicken; pour into a lightly greased baking pan
4. Melt butter, crush crackers, then combine; sprinkle over chicken mixture
5. Bake in 350* oven uncovered, for 30 minutes or until bubbly and crackers are crunchy
6. Serve with rice and a green veggie
Salad was my side of choice – topped with ranch, tomato and avocado. Delish!
Now, I do have one more recipe from this week, but I think I’ll hold off until the next post – I don’t want to overwhelm!
I know this post sounds quite upbeat, and while I do feel VERY good about this new, more aggressive approach, there are certainly challenging times. Like when that Ed voice tells me there’s too much on my plate. Or when I see my dear cooking partner (Elizabeth) pour more olive oil in the pan than I would have. Or when Elizabeth unexpectedly butters my bread, and puts more butter on it than I would have. But guess what. The “too much” food on my plate gives me more energy. The oil and butter taste good. I’m getting better nutrition than I did on my own. And cooking with someone else is WAY less stressful and WAY more fun!! I’m a blessed gal.
And I will enjoy the food set before me!
One more recipe, coming your way soon!