Chicken Pot Pie Soup

It is getting to be that time of year... soup weather.  I saw a recipe on the blog skinny taste for chicken pot pie soup and knew that I had to try it.  I doubled the recipe because I wanted to have leftovers for lunch.  The prep time was a little long but well worth the wait.  Let me know if you have any feedback and would love comments!

Ingredients

• 1/4 cup of whole wheat flour
• 2 cups of water 
• 1 celery stalk
• 1/2 medium onion
• 4 cups of non-fat milk
• 2 tsp of chicken bullion granules 
• 1/2 tsp of pepper
• pinch of thyme
• 10 oz frozen vegetables
• 2 potatoes diced
• 16 oz of cooked chicken diced
• 1 cup of sharp cheddar cheese 

Directions

1. In a medium bowl whisk together 1/2 cup of water and your flour... set aside
2. In a large pot add the rest of your water and your milk and bring to a boil (this will take about 15-20 minutes)
3. Once the liquid is boiling add your celery, onion, chicken bullion, pepper, thyme and frozen veggies and return to a boil.
4. Cover partially and let simmer for about 20 minutes or until veggies are tender.
5. Once veggies are cooked uncover and add your potatoes.
6. Let simmer for another 10-15 minutes until potatoes are tender.
7. Add your chicken and flour mixture and whisk till thick.
8. Add your cheddar cheese and let sit for 2-5 minutes
9. Serve with rolls 

Final Product

Amazing pork marinade and roasted vegetables

I love making a nice Sunday dinner and always try and do some sort of meat with vegetables.  I really don't eat pork a lot but I had a coupon for Hatfield pork loins and they were on sale buy one get one free and I had to get them.  I found an amazing marinade online and let the pork soak all day.  The veggies were also delicious and paired perfectly with the pork.

Ingredients for pork marinade

• 1 Hatfield original pork loin
• 1 cup soy sauce
• 1 cup of water
• 1/2 cup of sugar 
• 3/4 cup of Worcestershire sauce
• 3 tablespoons white vinegar
• 3 tablespoons oil
• 3 teaspoons onion powder

Directions for pork marinade

1. Add all of your ingredients to a small mixing bowl.  Mix all ingredients together and continue to mix until sugar is completely dissolved.
2. Place your pork in a freezer bag and dump your mixture on top of pork.
3. Refrigerate for AT LEAST 30 minutes ( I marinated mine for 5 hours)
4. Bake your pork according to directions.

Ingredients for roasted veggies

• 1.5 pounds of new potatoes (I used red)
• 1 pound of green beans
• 1/3 cup LAWRY’S Mediterranean Herb and White Wine Marinade
• 3 tablespoons of onion powder
• 1 tablespoon of garlic powder
• 3 tablespoons of grated Parmesan cheese

Directions for roasted veggies

1. Trim and wash your green beans and place in a large mixing bowl.
2. Cut your potatoes into cubes and add to your green beans.
3. Add your marinade and the rest of your ingredients and mix well.
4. Cover a baking sheet with foil and spray with cooking spray.
5. Place your veggies on baking sheet 
6. Bake at 400 degrees for 30-40 minutes or until potatoes are fork tender.

Final Product