Dinner for One

I'm on my own again for dinner tonight so I decided to raid the refridgerator and make something for myself. I found lots of veggies, leftover chicken from a roaster I used for the empanadas the other night and homemade chicken stock. I was really craving soup, but I wanted something to go with it. I dedided on a vegetable soup with lentils and vermecelli paired with a chicken salad sandwich on a whole wheat english muffin. This dinner was super easy to make and it was done in under 45 minutes. I did have soup leftover, but all the better. Now I have lunch for tomorrow as well.

Vegetable Soup with Lentils and Vermecelli

• 1/4 cup of each diced: carrots, celery,onion,green pepper
• 1 cup chopped portabella mushrooms
• 1 clove of garlic minced
• 1 1/2 tbs. fresh flat leaf parsley chopped
• 1 tbs. olive oil
• a handful of frozen corn
• 1/2 cup frozen chopped spinach
• 1/2 can diced tomatoes with the juice
• 1 tsp. dried oregano
• 1 tsp. basil
• 1 bay leaf
• 1/4 cup green lentils
• 2 handfuls vermecelli broken into pieces (mine came in a bag already in one inch pieces)
• 5 1/2 cups chicken stock

Heat a soup pot over med. heat and add olive oil. Saute carrots,celery,onion and green pepper and portabellas until soft. Add garlic, parsley,tomatoes, spinach, basil, oregano and bay leaf and saute a few minutes more. Add chicken stock, frozen corn, lentils and vermecelli. Let simmer for 30 minutes and serve.

Chicken Salad

• 1 1/2 cup chicken meat cut up
• 2 tbs. chopped graped tomatoes
  
• 1 stalk celery diced
• 1 tbs. finely diced onion
• 1 tbs. chopped walnuts
• 1 tsp. fresh flat leaf parsley chopped
• 2 tsp. light mayo
• 2 tsp. light sour cream
• 1 tsp. white wne vinegar
• 1 tsp. lemon juice
• dash or two of garlic powder
• salt and pepper to taste

Mix all ingredients together and let flavor meld in the refridgerator for about 20-25 minutes. Serve on toasted english muffins with lettuce.