Brrrrrrr it is cold outside! A cold front moved in last night, and it is feeling like winter! It’s actually way colder than it usually is at this time of year. And I’m not happy about it! I’m a warm weather girl, and I LOATHE winter. Cold temps and windy, blustery days just make me dread having to leave my house or do…pretty much anything.
Today, I’ve got a combo of comfort food recipes for you! This chicken noodle soup is just what you need to enjoy a cozy meal at home avoiding the cold outside! And you might want to save this recipe in case you start feeling the sniffles now that cold and flu season is upon us. But I gotta tell ya, my favorite part is definitely the grilled cheese sticks. They’re so easy and so good! This combo is classic comfort food at its finest!
Both the soup and the grilled cheese sticks are easy to make and perfect for a weeknight meal. And the soup is Weight Watchers Friendly! Enjoy them on a chilly night.
Chicken Noodle Soup
WW Points: 7
1½ cups cooked diced chicken breast (I just buy the rotisserie chicken at the store)
2 cups fat-free chicken broth
1 (10 oz) can fat-free cream of chicken soup
1 can peas and carrots, drained
1/2 teaspoon pepper
1 teaspoon garlic salt
6 oz no-yolk noodles
Combine all ingredients except noodles in a medium stockpot and bring to a low boil.
Stir in noodles; cook for 7 to 8 minutes or until noodles are tender.
Grilled Cheese Sticks
Makes: 8 sticks
8 slices of white bread
8 slices of cheddar cheese (Kraft and Velveeta are good for melting)
4 Tbsp of butter or margarine
Cut the crust off of each slice of bread. Smush each slice until flattened.
Place slice of cheese on top of bread and roll up tightly.
In a large skillet over medium heat, melt butter. Place rollups seam side down in the melted butter. Roll the sticks around in the skillet so they get browned on all sides.