Guest guest Posted July 19, 2003 Report Share Posted July 19, 2003 Shauna, I did schedule, it's August 11th! I just can't wait! Only 3 weeks and two days! I'm hoping it sends those migraines packing! I had a horrible one last Saturday night, missed work for the first time in 5 years. It's good news about your symptoms! My DH is from Ohio, and that's where all of his family is. But, his ex-wife lives and terrorizes the good folks of Madison. LOL! That is so wonderful that you live so close! We go to the zoo up there all the time and my Mom's best friend lives there. Thanks for the info on recovery time. I only work two nights per week, but I don't know how long I will have to be off. It's front gate security at a local NASCAR sanctioned track. I stand for 7-9 hours a night. I guess I'll just have to take it day by day. Vicki - 34 (Illinois) TL - 1998 (single burn) TR - August 11th, 2003 (with my buddy M.) Quote Link to comment Share on other sites More sharing options...
Guest guest Posted October 5, 2006 Report Share Posted October 5, 2006 Hi Nice to meet you.. hope Sherry is feeling better soon. Here is the recipe for you. Mexican Chicken Soup 4 (21/4-cup) Description Some soups make a meal, and this one certainly qualifies! Substitute shrimp for the chicken when you want to try something different; just add the shrimp when you add the salsa and simmer for 1 minute. Cilantro lovers can chop up some of the fresh herb and use it for sprinkling if desired. Prep time: 10 minutes Start to finish: 15minutes Ingredients 1 tablespoon canola oil 1 small onion, chopped 1 jalapeño pepper, diced 2 garlic cloves, minced 2 teaspoons ground cumin 5 cups lower-sodium chicken broth 11/2 pounds boneless, skinless chicken breasts, cut into 2-inch strips 2 cups mild refrigerated fresh salsa Salt and freshly ground black pepper Instructions Heat oil in a large saucepan over medium heat. Add onion and jalapeño; cook, stirring often, until vegetables are tender, 5 minutes. Stir in garlic and cumin; cook 30 seconds more. Add broth, increase heat to high, and bring to a rapid simmer. Add chicken and cook until no longer pink, about 3 minutes. Stir in salsa, bring back to a simmer, season with salt and pepper to taste, and serve hot. sherrya_neal wrote: Shauna, this is , Sherry's daughter mom's feeling a little under the weather so I'm checking this for her, and we love mexican food would you mind sharing your recipe with us. I'm sure we'd like to try your mexican soup. thanks > How is everybody doing on the train ride? > > I walked today, and only have eaten a veggie/beef soup I made in the > crock pot. I have had some of the soup like three times today. Oh I > had a few pistachios today....But they are pretty low in carbs. > > Lots of water today, I think Im over 80oz. already. I hope everybody > has had a good day, and that nobody else hit any flying pigs. > > Mike T > > > > > > > --------------------------------- > Do you Yahoo!? > Get on board. You're invited to try the new Yahoo! Mail. > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted October 5, 2006 Report Share Posted October 5, 2006 Hi Nice to meet you.. hope Sherry is feeling better soon. Here is the recipe for you. Mexican Chicken Soup 4 (21/4-cup) Description Some soups make a meal, and this one certainly qualifies! Substitute shrimp for the chicken when you want to try something different; just add the shrimp when you add the salsa and simmer for 1 minute. Cilantro lovers can chop up some of the fresh herb and use it for sprinkling if desired. Prep time: 10 minutes Start to finish: 15minutes Ingredients 1 tablespoon canola oil 1 small onion, chopped 1 jalapeño pepper, diced 2 garlic cloves, minced 2 teaspoons ground cumin 5 cups lower-sodium chicken broth 11/2 pounds boneless, skinless chicken breasts, cut into 2-inch strips 2 cups mild refrigerated fresh salsa Salt and freshly ground black pepper Instructions Heat oil in a large saucepan over medium heat. Add onion and jalapeño; cook, stirring often, until vegetables are tender, 5 minutes. Stir in garlic and cumin; cook 30 seconds more. Add broth, increase heat to high, and bring to a rapid simmer. Add chicken and cook until no longer pink, about 3 minutes. Stir in salsa, bring back to a simmer, season with salt and pepper to taste, and serve hot. sherrya_neal wrote: Shauna, this is , Sherry's daughter mom's feeling a little under the weather so I'm checking this for her, and we love mexican food would you mind sharing your recipe with us. I'm sure we'd like to try your mexican soup. thanks > How is everybody doing on the train ride? > > I walked today, and only have eaten a veggie/beef soup I made in the > crock pot. I have had some of the soup like three times today. Oh I > had a few pistachios today....But they are pretty low in carbs. > > Lots of water today, I think Im over 80oz. already. I hope everybody > has had a good day, and that nobody else hit any flying pigs. > > Mike T > > > > > > > --------------------------------- > Do you Yahoo!? > Get on board. You're invited to try the new Yahoo! Mail. > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted October 5, 2006 Report Share Posted October 5, 2006 Hi Nice to meet you.. hope Sherry is feeling better soon. Here is the recipe for you. Mexican Chicken Soup 4 (21/4-cup) Description Some soups make a meal, and this one certainly qualifies! Substitute shrimp for the chicken when you want to try something different; just add the shrimp when you add the salsa and simmer for 1 minute. Cilantro lovers can chop up some of the fresh herb and use it for sprinkling if desired. Prep time: 10 minutes Start to finish: 15minutes Ingredients 1 tablespoon canola oil 1 small onion, chopped 1 jalapeño pepper, diced 2 garlic cloves, minced 2 teaspoons ground cumin 5 cups lower-sodium chicken broth 11/2 pounds boneless, skinless chicken breasts, cut into 2-inch strips 2 cups mild refrigerated fresh salsa Salt and freshly ground black pepper Instructions Heat oil in a large saucepan over medium heat. Add onion and jalapeño; cook, stirring often, until vegetables are tender, 5 minutes. Stir in garlic and cumin; cook 30 seconds more. Add broth, increase heat to high, and bring to a rapid simmer. Add chicken and cook until no longer pink, about 3 minutes. Stir in salsa, bring back to a simmer, season with salt and pepper to taste, and serve hot. sherrya_neal wrote: Shauna, this is , Sherry's daughter mom's feeling a little under the weather so I'm checking this for her, and we love mexican food would you mind sharing your recipe with us. I'm sure we'd like to try your mexican soup. thanks > How is everybody doing on the train ride? > > I walked today, and only have eaten a veggie/beef soup I made in the > crock pot. I have had some of the soup like three times today. Oh I > had a few pistachios today....But they are pretty low in carbs. > > Lots of water today, I think Im over 80oz. already. I hope everybody > has had a good day, and that nobody else hit any flying pigs. > > Mike T > > > > > > > --------------------------------- > Do you Yahoo!? > Get on board. You're invited to try the new Yahoo! Mail. > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted October 5, 2006 Report Share Posted October 5, 2006 Thanks Shauna, sounds great. > > How is everybody doing on the train ride? > > > > I walked today, and only have eaten a veggie/beef soup I made in > the > > crock pot. I have had some of the soup like three times today. Oh > I > > had a few pistachios today....But they are pretty low in carbs. > > > > Lots of water today, I think Im over 80oz. already. I hope > everybody > > has had a good day, and that nobody else hit any flying pigs. > > > > Mike T > > > > > > > > > > > > > > --------------------------------- > > Do you Yahoo!? > > Get on board. You're invited to try the new Yahoo! Mail. > > > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted October 5, 2006 Report Share Posted October 5, 2006 Thanks Shauna, sounds great. > > How is everybody doing on the train ride? > > > > I walked today, and only have eaten a veggie/beef soup I made in > the > > crock pot. I have had some of the soup like three times today. Oh > I > > had a few pistachios today....But they are pretty low in carbs. > > > > Lots of water today, I think Im over 80oz. already. I hope > everybody > > has had a good day, and that nobody else hit any flying pigs. > > > > Mike T > > > > > > > > > > > > > > --------------------------------- > > Do you Yahoo!? > > Get on board. You're invited to try the new Yahoo! Mail. > > > > Quote Link to comment Share on other sites More sharing options...
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