Lunch Menus

The dried herbs, in the soup recipe, are freeze-dried. The brand I used is Litehouse.

TOMATO SOUP
(1) 10.75 oz can Campbell's condensed tomato soup
11 oz milk
1/4 tsp dried red onion
1/4 tsp dried garlic
1/4 tsp dried chive
1/8 tsp cracked black pepper
1/4 tsp dried basil
1/4 tsp dried parsley

Grind in a mortar and pestle/spice grinder onion, garlic, chive and black pepper; set aside.
In a saucepan, combine tomato soup, milk, ground spice mix and basil; stir to combine. Cook on medium-heat until hot and bubbly. Add parsley and cook one minute more.

CRANBERRY - PECAN CHICKEN SALAD
10 oz cooked chicken, chopped or 10 oz canned chicken, shredded
1 rib celery, diced
1 green onion, sliced thinly
1/4 cup sweetened dried cranberries (Craisins)
1/4 cup toasted pecans
2 tbsp mayonnaise
Crust sourdough bread slices, toasted and buttered

Stir together chicken, celery, green onion, toasted pecans, sweetened dried cranberries, and mayonnaise. Season with salt and pepper to taste. Cover and chill up to 3 days. Serve in a sandwich.


GLUTEN-FREE PEANUT BUTTER COOKIES
1 cup chunky peanut butter or roasted sunflower seed butter(I find Trader Joe's version is the best)
1/2 cup cane sugar
1/2 cup unrefined coconut sugar
1 egg
1 teaspoon vanilla extract

1. Preheat oven to 350°F. Prepare parchment lined cookie sheets.
2. In a mixing bowl, beat peanut butter, cane sugar and coconut sugar. Add the egg and vanilla, mix for one minute or until combined. Roll one tablespoonfuls of dough into balls; arrange on cookie sheets; one inch apart and flatten with a fork in a crosshatched pattern.
3. Bake for 10 minutes or until golden brown. Cool on wire racks. Makes 24 cookies.