Hello friends! It's that time of year again; the months of yummy casseroles and warm soups. It is my favorite time of the year, so I thought I'd share a favorite meal in our home. While I usually do all of the cooking during the weekdays, this is one Andrew and I tackle together! I'm in charge of the chicken while Andrew is soup-master!
Spicy/Buffalo Chicken (by Rachel)
Fresh (or thawed) chicken tenderloins (we do 6-8 and have extra for the two of us)
1 T. Coconut/Olive Oil
Buffalo Chicken Seasoning (I don't like using anything pre-made, so below is the list of spices I use! This makes a decent batch that I keep in a sealed container.)
2 1/2 T. paprika
2 T. garlic powder
1 T. salt
1 T. onion powder
1 T. thyme
1 T cayenne pepper
1 T. black pepper
Melt coconut oil on a skillet at medium/high heat. Add chicken and sprinkle with as much of the seasoning as you desire (just keep in mind, the more seasoning, the hotter it gets!!!). Cook until chicken in no longer pink in the middle!
Italian Soup (by Andrew)
rotini pasta (we use Dreamfields, which is THM approved)
1 tomato, diced
Mrs. Dash (tomato basil garlic)
Mrs. Dash (original blend)
parmesan cheese (optional)
(Note: my hubby doesn't measure things, so just use as much chicken broth and pasta as you need for the amount of people you are feeding. Once you are adding spices, you can start with some big shakes of each and then go by taste from there!)
Bring chicken broth to a boil with seasonings and tomato. Add pasta, cooking it like you normally would in water (adjust seasonings if needed).
When pasta is soft, remove from heat.
Once in a bowl, Andrew likes to top his soup with additional Mrs. Dash (original blend) and I do that as well as adding some parmesan cheese!
How you eat this with the chicken is entirely up to you! Sometimes I'll eat my chicken and soup back and forth, or I'll just cut up my chicken and add it to the soup! It's wonderful either way! Only warning: if you don't do well with somewhat spicy food, you may want a glass of water nearby. :-)