Leftovers: Creamy Wild Rice, Chicken, and Mushroom Soup w/ Baked Multi Grain Bread

Dinner Tonight: Leftovers: Creamy Wild Rice, Chicken, and Mushroom Soup w/ Baked Multi Grain Bread




It's been one sleepless and painful night and day. I have been suffering through some extremely
painful Phantom Pains. It's so frustrating because there is nothing you can do to stop them. There's methods and medicine you can do or take that may work about 5% of the time but for the most part

the only thing you can do is try to fight through them. I think I might have got about an hours worth of sleep overnight but that was it. I had nothing for Breakfast but a cup of Bigelow Decaf Green Tea. I went to McDonald's to pick up Breakfast for Mom and Dad and I went back to bed for most of the Day. The Phantom Pains lessened around 2:00 this afternoon, finally. I'm hoping for a better night tonight! Thank goodness for leftovers, I reheated the Creamy Wild Rice, Chicken, and Mushroom Soup w/ Baked Multi Grain Bread. I've left the original post from yesterday below. Take care everyone.




I had purchased a bag of Bear Creek Creamy Wild Rice Soup Mix at Walmart a while back. So what better day to try it than a Fall day in November. The package contains the Soup Mix which is loaded with Long Grain Wild Rice. I'll be adding 8 cups of Water, Pulled Chicken, and sliced Mushrooms. You can already tell this has the makings of one Hearty Comfort Food Soup!









For the Pulled Chicken; Yesterday I purchased a Kroger Simple Truth Rotisserie Whole Chicken. I pulled all the meat and put it in a sealable plastic container, which I put in the fridge to store until needed. I also purchased a small container of Mini Bella Mushrooms, from Meijer, that I sliced up.









To prepare the Soup; I brought 8 cups of water to a rolling boil. Whisked in Soup Mix. Reduce heat to medium and simmer uncovered 10 minutes, stirring occasionally. Sea Salt and Pepper to taste. When the Soup was ready I then added 1 cup of the Pulled Chicken and 1 cup of the sliced Mushrooms. Stirred until well blended, and served. One excellent Soup! The Soup came out smooth and creamy and the Long Grain Rice, Chicken, and Mushrooms worked perfect. Hearty and Delicious! I also baked a loaf La Brea Multi Grain Bread. For Dessert later a Weight Watcher's Cookies and Cream Ice Cream Bar.






 Bear Creek Country Kitchens: Soup Mix Creamy Wild Rice

Deliciously smooth and creamy, and loaded with hearty long-grain wild rice.

High in the Heber Valley of the Wasatch Mountains, Bear Creek Country Kitchens began with one goal in mind: Deliver great hearty homestyle dishes that the whole family will enjoy. Combining high quality hearty ingredients with our special blend of spices, our soups are delicious, yet easy to prepare. Just add water and in minutes you can serve "homemade" soups that will satisfy every appetite.
Creamy Wild Rice
A Bear Creek® soup to get wild about. Smooth and creamy, it’s loaded with hearty long-grain wild rice and graced with carrots, celery, tomatoes, herbs and spices.

Yields about 8 one-cup servings.
Try adding chicken and sliced mushrooms for variety
* Just add water
* Makes 1/2 gallon
* Wild rice soup mix cooks in 15 minutes

Instruction
1 - Directions: Bring 8 cups of water to a rolling boil. Whisk in soup mix. Reduce heat to medium and simmer uncovered 10 minutes, stirring occasionally. Salt and pepper to taste. Yields about 8 one cup servings.
2 - Store in a cool dry place.

Creamy Wild Rice, Chicken, and Mushroom Soup w/ Baked Multi Grain Bread

Dinner Tonight: Creamy Wild Rice, Chicken, and Mushroom Soup w/ Baked Multi Grain Bread




Toasted a Healthy Life Whole Grain English Muffin for Breakfast this morning. I topped with some Smucker's Sugarless Blackberry Jam and served it with a cup of Bigelow Decaf Green Tea. Sort of foggy out this morning. It was cloudy all day and a high of 64 degrees. So it was a god day to stay in

and clean the house, vacuum and dusted. Also gave the wooden floor area a good cleaning. After Lunch I got the leaf blower out and cleaned off the deck and driveway areas. Some of the trees this year in the neighborhood are beautiful! Orange, Yellow, Red, leaves and they look incredible as the sun is setting and hitting them just right. Had everything done by the afternoon and watched some College Football. For Dinner tonight a Comfort Food Dinner, Creamy Wild Rice, Chicken, and Mushroom Soup w/ Baked Multi Grain Bread.





I had purchased a bag of Bear Creek Creamy Wild Rice Soup Mix at Walmart a while back. So what better day to try it than a Fall day in November. The package contains the Soup Mix which is loaded with Long Grain Wild Rice. I'll be adding 8 cups of Water, Pulled Chicken, and sliced Mushrooms. You can already tell this has the makings of one Hearty Comfort Food Soup!









For the Pulled Chicken; Yesterday I purchased a Kroger Simple Truth Rotisserie Whole Chicken. I pulled all the meat and put it in a sealable plastic container, which I put in the fridge to store until needed. I also purchased a small container of Mini Bella Mushrooms, from Meijer, that I sliced up.










To prepare the Soup; I brought 8 cups of water to a rolling boil. Whisked in Soup Mix. Reduce heat to medium and simmer uncovered 10 minutes, stirring occasionally. Sea Salt and Pepper to taste. When the Soup was ready I then added 1 cup of the Pulled Chicken and 1 cup of the sliced Mushrooms. Stirred until well blended, and served. One excellent Soup! The Soup came out smooth and creamy and the Long Grain Rice, Chicken, and Mushrooms worked perfect. Hearty and Delicious! I also baked a loaf La Brea Multi Grain Bread. For Dessert/Snack later a bowl of Skinny Pop - Pop Corn along with a Coke Zero to drink.






 Bear Creek Country Kitchens: Soup Mix Creamy Wild Rice

Deliciously smooth and creamy, and loaded with hearty long-grain wild rice.
High in the Heber Valley of the Wasatch Mountains, Bear Creek Country Kitchens began with one goal in mind: Deliver great hearty homestyle dishes that the whole family will enjoy. Combining high quality hearty ingredients with our special blend of spices, our soups are delicious, yet easy to prepare. Just add water and in minutes you can serve "homemade" soups that will satisfy every appetite.

Creamy Wild Rice
A Bear Creek® soup to get wild about. Smooth and creamy, it’s loaded with hearty long-grain wild rice and graced with carrots, celery, tomatoes, herbs and spices.

Yields about 8 one-cup servings.
Try adding chicken and sliced mushrooms for variety
* Just add water
* Makes 1/2 gallon
* Wild rice soup mix cooks in 15 minutes
Instruction
1 - Directions: Bring 8 cups of water to a rolling boil. Whisk in soup mix. Reduce heat to medium and simmer uncovered 10 minutes, stirring occasionally. Salt and pepper to taste. Yields about 8 one cup servings.
2 - Store in a cool dry place.

Wild Mexican Shrimp Ravioli w/ Baked Multi Grain Bread

Dinner Tonight: Wild Mexican Shrimp Ravioli w/ Baked Multi Grain Bread





For Breakfast this morning I made another Breakfast Skillet. This time it was Simply Potatoes

Shredded Hash Browns, Diced Ham, Sargento Reduced Fat Shredded Sharp Cheddar Cheese, and a Sunnyside Up. Also had that morning cup of Bigelow Decaf Green Tea. Outside it was predicted to pour the rain on and off all day. But we only had a brief shower, accurate as always! Anyway good day to clean the house, vacuumed and dusted. Next I straightened up both freezers and pitched a few items that were expired. Dad is doing good with therapy and his lungs are almost cleared! So good news there. For Dinner tonight something new, Wild Mexican Shrimp Ravioli. I prepared Wild Mexican Shrimp Ravioli w/ Baked Multi Grain Bread.



I went to our local Kroger the other day and I wandered around looking for something new. And I found it in one of the Seafood Freezer Cases, a box of Keyport Wild Mexican Shrimp Ravioli w/ Garlic Butter Sauce. I was going to buy this on name alone, Wild Mexican Shrimp Ravioli. That just sounds mouth-watering! It's one I've never tried until tonight.

To start I preheated the oven on 385 degrees, to bake the La Brea Multi Grain Bread. I baked the
Bread as the Ravioli was cooking. The Ravioli comes frozen in a 2 serving box. To prepare it I removed the bag of ravioli and pouch with sauce from the box. Place a medium size pot with 4 quarts water over high heat and bring to a rolling boil. Opened the ravioli bag and added the ravioli to the water, simmer 5 minutes. While the ravioli cooks, place the pouch of sauce under warm running water for 3 minutes or until thawed.




Once ravioli have cooked for 5 minutes, remove from heat and strain ravioli. Carefully transfer
cooked ravioli to large, non-stick skillet.  Cut a corner of the sauce pouch and pour the sauce into the skillet and add 1 ounce of water, turn on medium heat. Heat and sauté ravioli and sauce together for 1-2 minutes, stirring and coating the ravioli until internal temperature reaches at least 165 degrees. And its ready to serve!








I've come across a winning dish! I love this Wild Mexican Shrimp Ravioli. The Pasta came out
perfect with filling of the Wild Shrimp seasoned just right. The Garlic Butter Sauce just made the dish pop that much more! Looking forward to trying the other Keyport Seafood Products. Along with the Wild Mexican Shrimp Ravioli I had a loaf of La Brea Multi Grain Bread. For Dessert later a Jello Sugar Free Dark Chocolate Pudding topped with Cool Whip Free.













Keyport Seafood Ravioli (Wild Mexican Shrimp)

Keyport's ravioli meals are made with the world’s most prized seafood.

Keyport’s ravioli meals are made in the tradition of fine Tuscan cuisine with a hearty pasta and cheese filling combined with the world’s most prized seafood. Keyport’s retail meals include a sauce so you can make a delicious Italian seafood meal in less than 30 minutes

Our ravioli meals are blast frozen to ensure freshness and use wild caught ingredients to maximize flavor and quality. Keyport’s ravioli meals are available in three versions:

– King Crab
– Wild, Smoked Sockeye Salmon
– Wild Mexican Shrimp

Seafood Ravioli
Keyport's Seafood Ravioli is made in the tradition of fine Tuscan cuisine with a hearty pasta and cheese filling combined with the world's most prized seafood.

Stovetop Heating Instructions

(Do not cook or microwave in packaging)

1) Remove bag of ravioli and pouch with sauce from box. Place a pot with 4 quarts water over high heat and bring to a rolling boil.

2) Open ravioli bag and add ravioli to the water, simmer 5 minutes. While the ravioli cooks, place the pouch of sauce under warm running water for 3 minutes or until thawed.

3) Once ravioli have cooked for 5 minutes, remove from heat and strain ravioli. Carefully transfer cooked ravioli to large, non-stick pan or skillet.

4) Cut a corner of the sauce pouch and pour the sauce into the sauté pan or skillet and add 1 ounce of water, turn on medium heat.

5) To ensure food safety, heat and sauté ravioli and sauce together for 1-2 minutes, stirring and coating the ravioli until internal temperature reaches at least 165 degrees.

6) Serve.
(CAUTION: Ravioli and sauce may be HOT.)
http://www.keyportllc.com/product/seafood-ravioli/