Chicken (Or Turkey!) Pot Pie Noodles

Looking for a tasty, easy, veggie filled, kid-friendly meal that will use up a bunch of leftover turkey?

1 bag egg noodles 12 oz
2 cups chopped carrots
2 cups chopped celery
2 cups frozen peas
1 qt low sodium chicken broth, divided into 2 cup portions
1 onion, chopped
2 cloves garlic, minced
1 stick of butter (1/2 cup)
1/3 cup flour
1 cup milk
Poultry seasoning, pepper, Onion salt from Trader Joes
3 cups chopped cooked chicken (I usually use leftovers from rotisserie chicken or Thanksgiving turkey!)

Cook egg noodles according to package directions.
Put carrots, celery and peas in a saucepan.  Add 2 cups broth and add water if necessary to cover the vegetables. Bring to a boil and cook until desired tenderness. Drain.
While noodles and veggies cook, melt butter in a large skillet.  Saute chopped onion in the butter until it begins to turn translucent. Add garlic and cook 1-2 mins more, until fragrant.  Add flour and stir to make a roux.  Slowly add 2 cups broth and then 1 cup milk. Whisk together carefully until the sauce comes together. Let simmer, stirring occasionally, as sauce thickens (about 5-10 minutes).  Season as it simmers, adding poultry seasoning, pepper, onion salt or any other desired seasonings until the taste is as desired.  Add chicken and stir well, let cook 10 minutes more until chicken is heated through. 
In a large bowl or pot, combine egg noodles, sauce and drained vegetables. Mix well and serve.

Makes 6-8 servings. 

Meal Plan for Thanksgiving Week!

Our meal plan this week:
-Use up leftover Beef & rice soup from last week.
-Instant Pot mac & cheese with green veg

THANKSGIVING
-Turkey
-Stuffing (I use Bell’s stuffing, as did my mother, grandmother and great grandmother. It’s doctored up a bit, but it literally is Thanksgiving for me. Tradition!)
-Roasted butternut squash
-Peas
-In-laws will bring ham, rolls, pasta, salad, and spanakopita. And who knows what else.
-Dessert: Pumpkin chocolate chip bread pudding, whatever pie or cheesecake my in-laws bring.

(We’ll also have some cold apps out.)

Leftovers will be eaten likely for the rest of the week. I might make soup over the weekend, either ham and bean or turkey and wild rice.

Meal Plan Nov 17-23

This was a crazy busy weekend, and this week is no joke either. The pizza beans didn’t get made until Saturday so we are still eating them.

On the menu this week:

-Leftover pizza beans with warm rolls and green salad
-Creamy chicken noodles (aka chicken pot pie noodles)
-Mexican beef & rice soup
-Husband also had frozen pizza we needed to use up to make room for the Thanksgiving turkey in the freezer. I wasn’t a fan so he had it all himself!

Breakfasts: blueberry muffins, cereal, steel cut oats with fruit and nuts.

Meal Plan for Nov 10-16

I’ve declared it Italian week here! On the menu this week:

-Minestrone soup
-Pasta with homemade roasted vegetable sauce
-Smitten Kitchen’s Pizza Beans

Meal Plan Nov 3-9

Meals this week:

Breakfast: Apple Cinnamon oatmeal, toast, cereal for G

Lunches: Cilantro lime chicken quinoa burrito bowls (brown rice & quinoa blend, beans, peppers and onions, cilantro lime crockpot chicken, sour cream, salsa, queso fresco)


Dinners: Red beans and rice (instant pot) with some kinda veg- salad or carrots maybe.

I'm off on Thurs & Friday, so I might cook something else if need be.  What I don't know. 

Meal Plan Oct 27-Nov 2

The book fair ended up being 2 days late, so it got extended 2 days.  More easy meals and another busy weekend means very little meal prep going on. 

Breakfasts:  Cereal or breakfast biscuits, bananas. 

Meals this week:

-Fish tacos and salad
-Baked chicken thighs with maple onion sauce from Aldi, brussels sprouts, baked potatoes

Wed/Thurs was dreary and rainy. We were out of chicken thighs so I threw a bean soup in the crockpot in the morning.  It was definitely a bean soup kinda day.  Came out yummy.  

Lunches will be cold lunches/leftovers. Next Sunday I hope to be back to my normal meal prepping self.

Meal Plan for Oct 20-26

It’s book fair week, which means I’ll be coming home completely exhausted every day. So very simple meal plan since I won’t be able to eat a normal lunch and won’t have the energy to cook dinner.

Breakfast: cereal or biscuits w/ banana.

Lunches: Whatever cold stuff I find that I think I can eat with one hand (probably PB&J, fruit, snacks). G is taking some pasta leftovers we had in the freezer.

Dinners:
Sun -Tuesday: Homemade pizza with salad
Wed: out
Thurs - Fri: Rotisserie chicken from Costco, carrots, potatoes. If G can’t get to Costco I’ll throw some pork in the IP.

Meal Plan Oct 13-19

This week:

Breakfasts: Kate’s Apple Snack cake  from the Baked Alaska cookbook

Lunches/Dinners:
Chef John’s Black Lentil soup - I added some kale we needed to use up.
Roast chicken with root veg (carrots, potato, sweet potato, onion)
Pulled pork sandwiches or tacos with salad
Possibly Pizza this weekend, haven’t gotten that far.

Also: Homemade bread with the soup, and apple crisp for dessert. We have a lot of apples from the orchard!

What I'm Reading - Summer/Fall 2019

This summer I re-read the Harry Potter series, which I haven't read since the final movie was released years ago.  I'd forgotten how much I loved it, especially the later books. 

I'm also trying to finish the Divergent series, but Allegiant isn't holding my interest as much as the other two.  Eh.  This is one of those books where the protagonist is so very not like me in any way and I think I have a hard time relating to them. 

My friend back home started an online book club.  They picked the first book the other day, it's entitled Let's Pretend This Never Happened. Supposed to be very funny. 

Meal Plan Oct 6-12

Pretty busy weekend, so didn’t cook as much as we normally do. Plus with my birthday we ate out a couple times and therefore have leftovers that need to get eaten. Meals this week:

Breakfasts: Him-Banana Granola Muffins, Me-Yogurt with granola

Lunch: Leftovers, cold lunches. (Sandwiches, apples with PB or chocolate hummus, cheese and crackers, whatever.)

Dinners: Zuppa Toscana

I have Wednesday off so if I feel the need I will cook something then. My emergency meal is still the southwest quinoa, but I’ve been lucky and haven’t had to use it yet.