When I went home for lunch, I asked Tony if he wanted chicken noodle soup and grilled ham and cheese, or salmon cream cheese and tomato on an onion bagel.  “I’ll take door #1!”

I made a super quick chicken noodle soup on Sunday. 

  • 2 cans fat free chicken broth
  • 1 cup cooked spaghetti, cut into bit size pieces (I used a pair of scissors!)
  • 1 teaspoon Italian seasoning
  • Pepper to taste
  • 10 baby carrots, sliced and cooked in the microwave for 2 minutes
  • Throw the carrots in the pot and when the noodles and broth are heated, you are done!

I had half a sandwich, 8 ounces of the soup and 2 ounces sliced Fuji apple.

My whole lunch was only 304 calories, 9 fat and 41 fiber - maybe I'll have to have a snack this afternoon!
My whole lunch was only 304 calories, 9 fat and 41 fiber - maybe I'll have to have a snack this afternoon!

I am going to be doing a whole roasted chicken in my cast iron enameled pot.  Any suggestions?  I am worried that if I cook it with the top on, the skin won’t crisp up.  So I have two ideas: do I take the top off during the last 1/2 hour of cooking, or do I finish the chicken under the broiler to crisp up the skin?

See you at dinner!