How About Some Sunday Supper: Edition 18

After a summer hiatus Sunday Supper is back. Who knew people were actually depending on it for meal ideas? Anyway, for all of you who sent me e-mails- here you go.

So there was no Sunday Supper tonight. I know. I KNOW. Bummer right?

Turns out, the boy, who is 13 today, (WE HAVE A REAL LIVE TEENAGER IN THE HOUSE!!!) is leaving in the morning for Adventure Treks.

Otherwise known as the fourth circle of Hell. It is extreme camping- the kind where you sleep under bushes, poop in the ground, and eat twigs and berries for sustenance… the kind I simply don’t do.

The entire 7th grade is going…boys and GIRLS. Can you even imagine the nightmare? No running water and approximately fifty 12-13 year-old girls?

Told you. 4th Circle of Hell.

They do it so that the kids will develop a little machismo, a little mental toughness, and it’s my personal opinion that they try to weed out the weak ones in some kind of twisted Darwinian experiment, but so far they haven’t lost one.

I’m all for it. I think that kids need to be put in situations that are relatively controlled, but totally uncomfortable. It teaches all sorts of life skills that teach resilience and mental toughness, and best of all…

I don’t have to go.

And before you call me a wimp, let me remind you that just 7 days ago I ripped my rear end in half, nearly bled to death, humiliated myself in a small mountain hospital, and then had to ride on the sewn up rump for three hours back to Nashville.

I think I’ve got resilience and mental toughness covered for a while, not to mention humility, idiocy, and athletic prowess.

Anyway, he’s not here, nor is anyone else. So for dinner tonight I had cheddar cheese, saltine crackers, and a diet coke. I know…an epicurean delight.

But yesterday. Mmmmm mmmm mmmm. We watched football and I made King Ranch Chicken. And I meant to make frozen fruit salad, but forgot in all the UT Vol frenzy…I know- don’t go there.

So, here you go…

King Ranch Chicken

1 large onion, chopped
1 large bell pepper, chopped
2 tablespoons of vegetable oil
2 cups of chopped cooked chicken
1 can cream of chicken soup (I use 98% fat free)
1 can cream of mushroom soup (again, 98% fat free)
1 can rotel tomatoes and peppers
chili powder (to taste)
1/4 teaspoon salt
1/4 teaspoon pepper
Tortilla chips
2 cups shredded cheddar cheese, divided
Saute onion and pepper in oil over medium high heat for 5 minutes until tender. Stir in chicken and next 7 ingredients; remove from heat.
Crush tortilla chips; cover the bottom of a 13×9 baking dish with tortilla chips. Top with 1/2 of chicken mixture and 1/2 cheese. Repeat the layers again.
Bake at 350 for 30-35 minutes until cheese is bubbling.
Freezes well. But don’t worry, there won’t be any left. I swear.

Frozen Fruit Salad

1 16 oz. can cherry pie filling
1 14 oz. can crushed pineapple
1 14 oz. can condensed milk
1 13 oz. carton of whipped topping

Mix all ingredients. Freeze in a 9 x 13 pan. Cut into squares. Garnish with strawberries.

Enjoy! I’m going to use the indoor plumbing and climb in a big, warm bed!

See y’all!

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1 Comment on How About Some Sunday Supper: Edition 18

  1. Brittany Ann
    September 14, 2009 at 8:50 pm (8 years ago)

    THanks! This is perfect! I needed some inspiration for tomorrow!


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