- a crap ton of potatoes, peeled and cut into chunks (we used Yukon Golds)
- 3 cans of fat free chicken broth
- 3 celery stalks
- 2 onions
- garlic powder
- salt & pepper
- milk (your choice. I took powdered milk and made it with twice as much powdered milk as called for)
- A few instant potato flakes
Boil the potatoes in the broth until tender. At the same time, dice up the celery and onion and saute in a pan until soft. When potatoes are done, use a masher to break them up and make the more soupy. Add the onion/celery mixture and seasonings. Let cook for a little while and then add the milk and a handful of potato flakes to thicken it up. Serve with Cheddar Cheese!The rest of the potatoes, we roasted in the oven with some olive oil, garlic powder, salt/pepper, and Italian herbs. They'll be very good.
The soup ended up making ten servings, so Joey and I each had one for dinner and I put two in the fridge and froze the other six (in our saved egg-drop soup containers). We will have a few roasted potatoes tonight and then I'll freeze them as well.
ALSO! In addition, I made a SUPER frugal yummy chicken salad today for my lunch at work tomorrow. Here's how I did it!
- picked the meat off a thigh and drumstick leftover from lunch on Sunday
- in a tiny chopper (the little one with the button), chop 3 of the inner stalks of the celery and 1 dill pickle spear.
- Add chicken to chopper and top with some light mayo and deli mustard
- chop until satisfied with consistency.
I was totally amazed with how good the combo was and I'm totally psyched about my lunch tomorrow and about my FRUGALITY! I did the same with some tuna because I had more celery to use up before it rotted.
Today, I did really well to take care of myself. I ate right, exercised, was productive. That makes me feel like an adult, and I'm glad for that. I also got a LOT done on my knitting this weekend while spending endless hours watching the Olympics.
It was a good day.