Chick-a-tatoe Soup (Invented Feb 2001 in order to use up a 1/2 can of chicken broth)

• put in pot, bring to boil, simmer 1 hour, eat (good for next day, too - after that the noodles start to get soggy, but still hearty for lunch)
• 3 large celery sticks chopped
• 3 big handfuls egg noodles
• 2 cans chicken broth
• 3 chicken boullion cubes
• 4 cups water
• 3 chopped green chilis
• 1 lb chicken chopped to bite size, boiled
• large carrot thin slices
• 2 large or 3 medium red potatoes chopped to bite size
• some basil, oregano, salt, pepper, rosemary, tarragon
• makes enough for lunch for a week, or about 8 large adult bowls, or 12 for dinner

Chili (Make a big pot, put it in separate tupperware's, bring to work for lunch)

• Put in large pot, simmer for 2 hours, or leave or boil for 15 minutes
• Required Ingredients
• 2 large cans of tomato stuff - 1 stewed tomatoes, 1 crushed tomatoes (optional add in small can of tomato paste to thicken. or add another call of crushed or stewed to make it more soup-lie)
• 2 or 3 cans of kidney beans - dark, regular or white
• Optional Ingredients (as many as you have)
• chopped up stuff - zuchini, cucumber, onion, carrots, celery, broccoli... basically anything you can find works - carrots make a nice crunch
• cooked stuff - make these in the microwave and dump them in - frozen box of corn, peas, green beans, broccoli, mixed, etc.
• meat - brown 1 to 2 pounds of ground beef in a pan, drain grease, then put in the pot - also, if you have any leftover chicken, beef, pork, etc... chop it and put it in the pot
• nuts - cashews taste good, walnuts taste bad - leave the cashews whole or halved
• spices - some crushed red pepper, a bunch of chili powder, some oregano, parsley, any of the leave kind of stuff (like the tarragon, basil, etc), any hot stuff is good - red hot sauce, garlic, pepper - you can also get one of those chili packets at the grocery store - but better to do it yourself, since the packets tend to be so strong they kill all the other tastes in the pot.