Chicken Noodle Soup

I haven't been on in awhile, but this recipe was too good not too keep in one place.  I keep finding myself searching the internet for the original recipe to make again, so I decided to put it here for safe-keeping.

• 2 qts of good quality chicken stock
• 2 Tbsp olive oil
• 1 medium onion, chopped
• 2 medium carrots, halved lengthwise and roughly chopped
• 3 medium stalks of celery, roughly chopped
• 2 Tbsp dried thyme
• 2 cups of cooked chicken, shredded (I use a rotisserie chicken found in the deli section)
• 1 tsp black pepper
• Kosher salt
• 8 oz. egg noodles (I use the Amish kind you find in the freezer section)

1. Heat the olive oil over medium heat and add onions, carrots, celery, thyme, pepper and a pinch of kosher salt. Saute for 5 - 6 minutes, stirring often.
2. Add the chicken stock, chicken and 1 Tbsp of kosher salt.
3. Bring to a boil, reduce heat to low and simmer for 45 minutes.
4. Add the egg noodles and cook until the noodles are done.
5. Taste and add additional salt as desired.
6. Serve and garnish with parsley.

Mom McMuffins

Going to McDonald's for breakfast is not healthy.  You don't have to tell me that.  It's also not cheap. So I started buying stuff to make my own at home.  Then I got the great idea to make them all at one time and freeze them.  I may be slow, but I eventually get it.  Just pop these babies in the oven for about 20 minutes (I usually put them in while I am showering) then grab and go!

Here's what you need:
12 english muffins (I bought 6 white and 6 wheat)
6 turkey sausage patties, fulled cooked
9 pieces of bacon (I bought the precooked kind)
10-12 eggs (The kids are not big egg lovers, so I only used 10)
1/4 c. milk
1/2 tsp. salt
1/2 tsp. pepper
12 slices of cheese (whatever kind you prefer that melts well)
butter

First off, I split the english muffins and toasted them in the oven at 275 for about 15 minutes.
Then I beat the eggs, milk, salt, and pepper together in a large bowl.  Melt about 1 tbsp of butter in a large skillet over medium heat.  I cooked the mixture in halves to make it easier.  Let the eggs cook, scrambling slightly with a spatula until they begin to set. Divide the eggs into six sections and then flip, letting them cook completely.  Remove from heat.
Add a piece of sausage to one half of each english muffin (or 1 and 1/2 pieces of bacon).  Place your cheese slice on the other half of the muffin.  Then place the egg on top of the cheese and close each half up to make a sandwich.  This made 6 sausage muffins and 6 bacon muffins.
Once they are together, wrap individually in foil and freeze.  I usually put two or three in the fridge overnight, then pop them in a 350 oven in the morning for about 15-20 minutes.  Then we can grab them and go.  Super easy!

Note: I saw on Pinterest where someone baked their eggs in muffin tins.  That might be an easy way to put the eggs together rather than scrambling them.  It also would be the perfect size.  Look it up and see if that works for you!