Tonight we enjoyed Mexican Chicken-and-Rice Soup. This was another recipe from our old reliable Rachel Ray cooking magazine. Several changes were made to the recipe to make it work for us. First, we used part of a rotisserie chicken instead of the roast chicken that she recommended. That was to make it easier for us. Additionally we sprinkled the soup with queso fresco cheese instead of Monterey jack since we had some queso fresco in the refrigerator. Finally we served the soup with some blue corn chips on the side. All in all it was a tasty dish and everyone enjoyed it. The biggest complaint was that the 1/4 cup of lime was too much. It should have been pared down to just 1 ounce. But that is easily changed if we make it again.

A few other notes. Paula slept on Saturday since she worked on Friday night so I was left to choose the recipes. I tried to pick a variety of dishes and I will write about them as the week progresses. Yesterday we went through the dishes to try to complete some prep work. I cut up the vegetables and sorted out the essentials in the refrigerator.  Hopefully this will help Paula pull the meal together since I will be a bit more rushed coming home now that Theodore is running on the cross country team for the next two months. We will see how this works…

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