I'm taking the easy way out tonight. I took out a couple of cans of chicken noodle soup, added canned chicken, two cups of broth, a handfull of leftover snowpeas and some fresh parsley.
I just had a craving for chicken broth. I've been out in the sun all day for a few days and it is catching up with me.
Also taking care of 18 chicks, on teeny tiny momma hen (she has three of the banty chicks) and two bottle baby kittens keeps me on my toes.
On sunday we went to a potluck and I made a swiss chard frittata that was a big hit.
It was real easy and everything except the dairy products came from our farm. I got the idea from a recipe on LocalHarvest.org for Easy Greens Bake.
Here's the recipe, if anyone is interested.
6 eggs, beaten,
1 large bunch swiss chard chopped up into about 1" pieces
2 onions from the garden with the greens attached, our onions are not really ready to pick, but I'd rather use them than buy one at the store. You could probably substitute a bunch of green onions. Chopped up quite small.
3 pimento peppers (or use 1/2 a red pepper) diced
4 cloves garlic, minced
3/4 c milk
1 1/2 cup shredded monterey jack cheese
5 or 6 slices cheddar cheese
pepper
salt
olive oil.
Cook swiss chard until wilted, drain removing as much water as possible.
Saute onions, peppers and garlic in olive oil until onions are just translucent.
Mix all ingredients except sliced cheese in a bowl.
Grease a 9 x 12 casserole. Pour egg mixture into casserole, making sure it gets into the corners. Put sliced cheese on top.
Bake for 25-25 minutes, until set in center. Slice and serve warm or at room temperature.
I made it a day ahead and cut it into small pieces. Even the little kids liked it.