easy chicken noodle soup

Ingredients

4.5 cups chicken broth

1 cup chopped onion

1 cup chopped carrot

1 cup chopped celery

1 teaspoon basil

1 teaspoon oregano

1/4 teaspoon black pepper

1 bay leaf

1.5 cups egg noodles

2 cups chopped cooked chicken

Directions

Combine chicken broth, onion, carrot, celery, basil, oregano, pepper, and bay leaf. Bring to boil. Cover and simmer 5 minutes. Add noodles. Cover and simmer 8 minutes. Discard bay leaf. Add chicken. Serve.

This version of Chicken Noodle Soup is not as tastier as the versions where you cook everything longer and use real noodles, but it tastes fine for how long it takes to cook.

spicy blueberry pork

Sorry, no picture this time.

Ingredients

2 cups blueberry preserves

1/4 teaspoon chipotle or chili powder

1/2 orange, zest and juiced

3 tablespoons whole grain mustard (I used honey dijon)

Salt & Pepper

1 pork roast (roughly 1.5 pounds)

Directions

In a medium saucepan over high heat, combine the blueberry preserves, chipotle/chili powder, orange zest and juice, and 2 TBSP of the mustard. Reduce the heat to a simmer, stirring occasionally, until sauce thickens, about 10-15 minutes.

Salt and Pepper to taste roast on both sides. Pour a little of the sauce in a crockpot. Put roast in crock pot and pour the rest of the sauce over the roast. Cover and cook on low for 4-5 hours or until roast registers 145 degrees on an instant read thermometer. Let sit for 5 minutes. Serve with rice or potatoes.