Keep it Simple

I try to keep things simple but my brain is always saying GO BIG OR GO HOME. Then I usually go home all stressed out. I have a pretty busy week pulling things together for my dads celebration of life plus all the normal stuff that normally goes on in my week plus all this crazy rain making my pets act terribly. I bet I say to myself "keep it simple" a million times day.

Simple for you and for me can be two very different things. I know a few people who could whip up a fancy dinner party in 30 minutes and it looks so nice and they enjoy every single second of it and that is great and I love that they can do that and love that they love to do it.  I am not one of those people.

I was talking to a friend on the phone yesterday and we were talking about shopping out of your own pantry. That means using up what you have and not running to the store. This is a great time of year to start before the holiday cooking season arrives and it helps you to not have to throw away food that expires like the instant coffee I had from 2015 a few weeks ago, I bought it to use in homemade hot chocolate drinks. So yesterday I went through the canned food in my cabinet and found cream of broccoli soup. I am sure i was for a recipe long forgotten. I grabbed a can of cream of mushroom cooked some chicken breast, boiled some egg noodles and topped with some cheese that was going to expire on a week and dinner is served.

1 Chicken breast cooked and chopped

1 bag frozen broccoli

1 bag of egg noodles cooked

1 can of cream of broccoli soup

1 can of cream of mushroom soup

2 cups of milk

8 oz shredded cheddar cheese

Mix all ingredients together except for cheese, put into a 9X13 baking dish, top with cheese and bake 350 degrees for 1 hour.