Crock Pot Chicken Noodle Soup

October 24th 2006
Dine Without Whine's Weekly Newsletter
An Extension of our Menu Planning Service
www.dinewithoutwhine.com
Publisher ~ Christine Steendahl
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This Issue:

A Personal Note
Crock Pot Chicken Noodle Soup
Halloween Recipes

A Personal Note

BRRRR, it’s getting cold here! It is 8:00 p.m. and 37 degrees. I pulled out a warm sweater from the cedar chest this morning. I guess it is time to face the fact that fall has arrived. I love the changing colors, but I prefer the sunny 60 degree weather that also comes in the fall much better than the cold.

I wanted to share an offer this week that my friend Kelly from Work At Home Moms Talk Radio has available. I think I have shared this before, but if you work at home (or would like to) she publishes a free mini-magazine that is lots of fun to sit down and read. You can sign-up here: www.thewcnews.com The exciting thing I wanted to highlight is that she is also publishing a holiday catalog that will go out to the 1800+ subscribers of the mini-mag. If you have an online business, please check out the advertising options. This is a great way to get your site in front of lots of people just in time for the holidays. You can find out more here: http://www.thewcnews.com/catalog.htm.

I’m off to go watch a little T.V. with my husband and relax to gear up for the coming week. I hope you have a great week!

Don’t forget to visit our Blog www.themenumom.com and Forum www.dinewithoutwhine.com/forum.

Christine

Recipe of the Week

Exerted from this week's family friendly menu plan and convenient grocery shopping list.

Have you tried our sample menu?

Crock Pot Chicken Noodle Soup

Makes 8 servings
SLOW COOKER - Start Early

    1 pound boneless skinless chicken breast halves, cut into small pieces
    2 carrots, peeled and chopped
    1/2 cup onions, chopped
    2 stalks celery, chopped
    2 teaspoons salt
    2 teaspoons dried parsley flakes
    3/4 teaspoon marjoram, dried leaves
    1/2 teaspoon basil, dried leaves
    1/4 teaspoon poultry seasoning
    1/4 teaspoon black pepper
    1 bay leaf
    5 teaspoons chicken bouillon
    2 quarts water
    2 1/2 cups egg noodles, uncooked medium (4 oz)

1. Place the first 4 ingredients in a slow cooker in the order listed.

2. Combine salt and the next 6 ingredients; sprinkle over vegetables.

3. Mix bouillon with 6 cups water and pour over vegetables.

4. Cover and cook on LOW setting for 6-8 hours. Remove bay leaf; add remaining 2 cups water.

5. Stir in noodles and cook, covered, on HIGH setting for 20-30 minutes or until noodles are tender.

Serve with (F*) Dinner Rolls and Tossed Green Salad

This Weeks Top Five Referring Sites
(These sites have a link to DWW somewhere on their site and have sent the most visitors to www.dinewithoutwhine.com this week)

www.showmomthemoney.com
www.activityvillage.co.uk
www.catholicmom.com
www.healthy-kids-snacks.com
http://www.hipchickwebdesign.com

Kitchen and Cooking Tips, Articles, And Product Reviews

Halloween Recipes

Halloween is just around the corner! How about Eyeballs, Brain Dip, Bug Juice, Worms on a Bun and Creepy Witches Fingers for your Halloween Party? I just posted an article with those recipes here: http://www.dinewithoutwhine.com/article-kids-halloween-recipes.htm Enjoy!